GASTRONOMY AND CULINARY ARTS
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General Information about the Course

Course Code:

GMS703

Course Title:

Coffee Culture and Applications

Course Semester:

5. Semester / Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
1	3	3	5

Language of instruction:

Prerequisite of the course:

Type of course:

Alan İçi Seçmeli

Level of course:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Course Lecturer(s):

Lecturer Münevver KAYA

Purpose and content of the course

Course Objectives:	To introduce the historical and socio-cultural dimensions of coffee culture, to develop understanding of the botanical and geographic characteristics of coffee beans, and to cultivate the ability to apply various brewing techniques.
Course Objective:	Be able to distinguish the botanical classification and geographic origins of coffee beans. Be able to analyze the historical development of coffee. Be able to execute basic brewing methods—espresso, filter coffee, and French press—accurately. Be able to select appropriate roast levels and grind sizes for preparation parameters. Be able to compare aroma profiles from different bean origins and create tasting notes. Be able to evaluate sustainability practices and ethical responsibilities from production to consumption.
Mode of Delivery:	Face to face

Learning Outcomes



Knowledge *(Described as Theoritical and/or Factual Knowledge.)*
1) Distinguish botanical species and geographical origins of coffee beans.
2) Analyze the historical development phases of coffee.
Skills *(Describe as Cognitive and/or Practical Skills.)*
1) Apply basic brewing methods (espresso, filter coffee, French press) correctly.
Competences *(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)*
1) Determine appropriate roasting and grinding parameters.
2) Create sensory evaluation notes based on different coffee bean profiles.
3) Evaluate sustainable and ethical practices in coffee production processes.

Course Topics

Week

Subject

Introduction to Coffee Culture

The Coffee Plant (Species, Seeds, Physiology)

Coffee Bean Production (Arabica, Robusta, Processing Stages, Supply Chain)

Coffee Culture in the Ottoman Empire and Turkish Coffee

The Spread of Coffee in Europe and the USA

Coffee as an Industrial Product (Brazil and Colombia)

Coffee from a Global Perspective – The Rise of Robusta

Coffee Processing and Roasting Methods

Coffee Brewing Methods (Equipment and Preparation Steps)

10)

New Generation Coffee Culture and Regionality

11)

The Origins and Success of Starbucks

12)

World Coffee Varieties

13)

Coffee-Related Recipes

14)

General Review and Pre-Exam Briefing

References:

Girginol, R. C. (2017), Kahve- Topraktan Fincana, A7 Kitap.

Luttinger, N. (2006), The Coffee Book: Anatomy of an Industry from Crop to the Last Drop, The New Press.

Morris, J. (2018), Coffe: A Global History, Reaktion Books.

Ayvazoğlu, B. (2012), Kahveniz Nasıl Olsun, Kapı Yayınları

Ders - Program Öğrenme Kazanım İlişkisi

No Effect	1 Lowest	2 Average	3 Highest

Ders Öğrenme Kazanımları	1	2	3	4	5	6
Program Outcomes
1) PO1: Explains the basic concepts, theories and principles specific to the field of Gastronomy and Culinary Arts.
2) PO2: Conducts kitchen management and operations independently.
3) POÇ 3: Performs various cooking techniques and culinary applications from Turkish and world cuisines at a professional level.
4) PO4: Explains the historical development and diversity of Turkish and world culinary cultures.
5) PO 5: Provides leadership and takes responsibility in teamwork.
6) POÇ 6: Applies food safety, hygiene and sanitation rules.
7) POÇ 7: Produces solutions with an innovative perspective to meet changing consumer expectations.
8) POÇ 8: Analyzes and produces solutions to problems encountered in the field of Gastronomy and Culinary Arts.
9) POÇ 9: Demonstrates behaviors in accordance with environmental awareness and sustainability principles and develops innovative and entrepreneurial ideas.
10) POÇ 10: Uses information and communication technologies, software and tools in the field.
11) POÇ 11: Acting in accordance with professional ethical rules and integrating these rules into business life.

Course Teaching, Learning Methods

Q & A
Case Problem Solving/ Drama- Role/ Case Management
Laboratory
Quantitative Problem Solving
Fieldwork
Group Study / Assignment
Individual Assignment
WEB-based Learning
Internship
Practice in Field
Project Preparation
Report Writing
Seminar
Supervision
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Reading
Thesis Preparation
Field Study
Student Club and Council Activities
Other
Logbook
Interview and Oral Conversation
Research
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Sketching
Mapping and marking
Reading maps
Copying textures
Creating a library of materials
Presentation

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance		% 0
Laboratory		% 0
Application		% 0
Practice Exam		% 0
Quizzes		% 0
Homework Assignments		% 0
Presentation		% 0
Project		% 0
Special Course Internship (Work Placement)		% 0
Field Study		% 0
Article Critical		% 0
Article Writing		% 0
Module Group Study		% 0
Brainstorming		% 0
Role Playing + Dramatizing		% 0
Out of Class Study		% 0
Preliminary Work, Reinforcement		% 0
Application Repetition etc.		% 0
Homework (reading, writing, watching movies, etc.)		% 0
Project Preparation + Presentation		% 0
Report Preparation + Presentation		% 0
Presentation / Seminar Preparation + Presenting		% 0
Oral examination		% 0
Midterms	1	% 40
Final	1	% 60
Practical Final		% 0
Report Submission		% 0
Bütünleme		% 0
Bütünleme Pratik		% 0
Kanaat Notu		% 0
Committee		% 0
Yazma Ödev Dosyası		% 0
Portfolio		% 0
Take-Home Exam		% 0
Logbook		% 0
Participation		% 0
Discussion		% 0
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Calculation of Workload and ECTS Credits

Activities	Number of Activities	Workload
Course Hours	14	56
Laboratory
Application	6	24
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class	14	28
Article Critical
Article Writing
Module Group Study
Brainstorming
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)	14	28
Homework (reading, writing, watching movies, etc.)
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams	12	12
MIDTERM EXAM (Visa)	2	2
Preparing for the General Exam
GENERAL EXAM (Final)
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload		150
ECTS (30 saat = 1 AKTS )		5