Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | KEMAL ŞEN (kemalsen@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | KEMAL ŞEN, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| In this course, grape, viticulture and wine production, wine tasting and techniques are described and associated with gastronomy. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Explain viticulture, wine and wine production |
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination Performance Project |
| LO-2 | Comprehend the general principles of wine tasting and evaluation |
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination Performance Project |
| LO-3 | It can successfully open and service the wine. |
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination Performance Project |
| LO-4 | Can discuss the basic grape varieties made of wine. |
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination Performance Project |
| LO-5 | Transfer the basic principles of food-wine pairing. |
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination Performance Project |
| LO-6 | Ability to distinguish odors, aromas and flavors |
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination Oral Examination |
| LO-7 | Recognize the important wine regions and wine types in the world. |
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination Oral Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Basic information about grape, viticulture and wine production, wine terminology, important wine production regions in the world, wine tasting techniques, food and wine harmonization. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Historical, scientific, economic and gastronomic introduction to wine | Lecture, Discussion |
| 2 | Viticulture | Lecture, Discussion |
| 3 | The winery | Lecture, Discussion |
| 4 | Introduction to wine tasting | Lecture, Discussion |
| 5 | Study Trip | Lecture, Discussion, application |
| 6 | Apelations in the world, wine culture | Lecture, Discussion |
| 7 | Grape varieties and production areas used in wine making, white wines, wine service | Lecture, Discussion |
| 8 | mid-term exam | |
| 9 | Types of grapes used in wine making and production areas, white wines, barrels in wine | Lecture, Discussion |
| 10 | Wine and Food Matching | Lecture, Discussion |
| 11 | Grape varieties and production areas used in wine making, red wines, wine types used in wine bottle | Lecture, Discussion |
| 12 | Types of grapes used in wine making and production areas, red wines, errors encountered in wines | Lecture, Discussion |
| 13 | Sparkling Wines | Lecture, Discussion |
| 14 | Other Wine Styles | Lecture, Discussion |
| 15 | Course review | Lecture, Discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Keevil, S., 2004. Wines of the World. DK Publishing (Dorling Kindersley) | |
| 2 | Nowak, B. & Wichman, B., 2005. The Everything Wine Book. Adams Media, MA, USA | |
| 3 | Anlı, E., 2010. Şarap Tadımı., İnkilap Kitap Evi, İstanbul, Türkiye | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 7 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 15 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 3 | 10 | 30 |
| b) Search in internet/Library | 3 | 10 | 30 |
| c) Performance Project | 4 | 6 | 24 |
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 7 | 21 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 6 | 18 |
| final exam | 2 | 7 | 14 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||