COURSE SYLLABUS

WINE SERVICE

1	Course Title:	WINE SERVICE
2	Course Code:	ASLS002
3	Type of Course:	Optional
4	Level of Course:	Short Cycle
5	Year of Study:	2
6	Semester:	3
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	1
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Öğr. Gör. Dr. PINAR AYDIN TEMEL
16	Course Lecturers:	Meslek Yüksekokulları Yönetim Kurullarının görevlendirdiği öğretim elemanları.
17	Contactinformation of the Course Coordinator:	Öğr.Gör. Pınar AYDIN TEMEL Adres: UÜ. Harmancık Meslek Yüksekokulu Tel: 0 (224) 294 26 92 (Dahili: 63103) Fax: 0 224 881 32 18 e-mail: paydin@uludag.edu.tr
18	Website:
19	Objective of the Course:	Varieties of wine purchase, storage, adequacy of service to give to
20	Contribution of the Course to Professional Development	The course provides students with proficiency in wine service.

Learning Outcomes:

1	Ensure that the purchase and storage of wine;
2	Pre-service preparation for Wine;
3	Wine menu card, prepare / prepare;
4	Serving wine / make;
5	Cooking wine grasp of harmony;
6	Grasp of the harmony sweet wine;
7	Cheese, fruit and wine grasp of harmony;
8	Understanding the relationship between the wine grape;

22	Course Content:

Week	Theoretical	Practical
1	End of the period to make the menu change	Wine menu
2	Wine store / store Wine inventory to determine the number of	Wine storage
3	Menu to make wine selection during the formation of / help	Introduction and selection of Wine
4	Wine service to check the ingredients required for Glasses to make the selection and control of	Preparation of equipment for wine service
5	Periodic training of personnel to give the wine information	Wine presentation of information
6	Knowledge of wine before the meeting to give the Personnel Service	Wine presentation and discussion of information
7	Wine service to check the ingredients required for Glasses to make the selection and control of	Wine service equipment, inspection and maintenance
8	To investigate the formation process of Wines / introduce	Wort extract, residue monitoring
9	Sort by types of wines from the menu card	Write the menu card
10	For the selection of wines to be served in cups Offering food and wine groups / service do / make	Preparation of wine glasses
11	To make rosé wine / make	Rose wine
12	Serving red wine / make	Red wine service
13	Sparkling wine and champagne service to make / make	Sparkling wine
14	Serving white wine / make	White wine service

23	Textbooks, References and/or Other Materials:	1. Ergenekon, Şeyla. Türk Şarapları. Remzi Kitabevi 2. Dalby, Andrew. Çeviren: Ali Özdamar. Bizans'ın damak tadı kokular, şaraplar, yemekler. Kitap Yayınevi 3. Ünlü, Burçin. Şarap Keyfi: Dünya Mutfağından Şarap Önerileri ile Eşsiz Tarifler. Boyut Publishing
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	40
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	60
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course	Measurement and evaluation is carried out according to the principles of Bursa uludag University Associate and Undergraduate Education Regulation.
Information	Results are determined with the letter grade determined by the student automation system.

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High