General Information about the Course

Course Code:	IKU-Z-211
Course Title:	Şarap Kültürü
Course Semester:	1. Semester / Fall
Course Credits:	Theoretical Practical Credit ECTS 1 0 1 1
Language of instruction:	TR
Prerequisite of the course:	No
Ders İş Deneyimini Gerektiriyor mu?:	No
Type of course:	Üniversite Seçmeli
Level of course:	Associate TR-NQF-HE:5. Master`s Degree QF-EHEA:Short Cycle EQF-LLL:5. Master`s Degree
Course Lecturer(s):	Dilek Ceyhan
Course Assistants:

Purpose and content of the course

Course Objectives:	This course aims to provide a comprehensive basic knowledge of wine to anyone with no previous wine knowledge.
Course Objective:	Students will learn about the history of wine from antiquity to the present day, factors influencing the style and quality of wine, major winemaking techniques and grape varieties, wine service and storage, systematic wine tasting and basic food-wine pairing rules.
Mode of Delivery:	E-Learning

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)

1) Students will learn historical background of wine and main events that shaped its development.

2) Have knowledge about grape growing and related labelling terms.

3) Explain wine making processes.

4) List important wine regions and wine grapes of the world.

Skills (Describe as Cognitive and/or Practical Skills.)

1) Can do systematic wine tasting and basic food-wine pairings.

2) Can serve wine.

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) They will be able to answer the question ‘what is wine?’ and distinguish between different types and styles of wine.

2) Know how to store wine and recognise the main wine faults.

Course Topics

Week	Subject
Related Preparation	Pekiştirme
1)	Giriş: Şaraba dair temel kavramlar
2)	Şarap nedir? Şarap tarihine kısa bir bakış ve modern şarabın evrimi
3)	Dünyada üzüm yetiştiriciliği 1
4)	Dünyada üzüm yetiştiriciliği 2
5)	Bağda üzüm yetiştiriciliği 1
6)	Bağda üzüm yetiştiriciliği 2
7)	Şarap yapımının temelleri: Beyaz şaraplar
8)	Şarap yapımının temelleri: Roze ve kırmızı şaraplar
9)	Şarap yapımının temelleri: Köpüklü, tatlı ve fortifiye şaraplar
10)	Sistematik şarap tadımına giriş ve değerlendirme
11)	Şarabın saklanması, servis edilmesi, yaygın şarap hataları
12)	Yemek-şarap uyumunun temel prensipleri
13)	Beyaz şarap yapımında kullanılan başlıca üzüm çeşitleri
14)	Kırmızı şarap yapımında kullanılan başlıca üzüm çeşitleri
15)	Dünyadaki önemli şarap bölgeleri ve etiket okuma
References: Johnson, Hugh, ve Jancis Robinson. The World Atlas of Wine. London: Mitchell Beazley, 2019. Harding, Julia ve Jancis Robinson. The Oxford Companion to Wine. New York: Oxford University Press, 2015. Wine & Spirit Education Trust (WSET). Şaraplar: Etiketin Arkasına Bakmak. London: WSET, 2019. Şarap Hakkında Merak Edilen Sorular ve Cevapları. International Wine and Spirits Academy (IWSA). 6 Jan 2025

Ders - Program Öğrenme Kazanım İlişkisi

No Effect	1 Lowest	2 Average	3 Highest

Ders Öğrenme Kazanımları	1	3	4	5	2	7	6	8
Program Outcomes
1) Systems used in anesthesia Devices/Devices and drugs (induction agents, inhalation agents, muscle relaxants, opioid analgesics) gains knowledge about it.
2) Gains knowledge about interventions such as intubation, cannulation (intravenous), masking.
3) Demonstrate an understanding of occupational health and safety, environmental awareness and quality processes.
4) Has the ability to detect problems early and solve them in line with scientific data/evidence
5) Evaluates each patient individually and holistically
6) Uses critical thinking, problem solving and decision making skills in line with professional principles and standards.
7) Has the ability to work independently and take responsibility.
8) She fulfills her duties in a timely and complete manner.
9) In line with the developing science and technology, it continues its personal and professional development by adopting lifelong learning.
10) By following the current developments in health care, she attends national and international trainings and meetings related to her field.
11) Hasta ve yakınları ile iletişim kurar, bilgi verir.
12) Communicates effectively within the team and works in harmony with team members.
13) Collaborates interdisciplinary as a member of the healthcare team
14) She is competent in the preoperative preparation of the patients, in the follow-up during the operation, in the application of anesthesia and reanimation.
15) Have the knowledge to intervene in emergency situations with the team
16) Acts in accordance with social values and legal regulations
17) Behaving in accordance with professional ethical principles and values, sets an example for her colleagues and society.
18) To be able to use a foreign language at least at the level of European Language Portfolio A2, to be able to follow the information in the field and to be able to communicate with colleagues.
19) Have the ability to use Turkish effectively in written and oral form.
20) Uses information and communication technologies together with computer software at least at the basic level of European Computer Driving Licence required by the field.

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	13	13
Laboratory
Application
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class
Article Critical
Article Writing
Module Group Study
Brainstorming
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)
Homework (reading, writing, watching movies, etc.)
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams	8	8
MIDTERM EXAM (Visa)	1	1
Preparing for the General Exam	7	7
GENERAL EXAM (Final)	1	1
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload		30
ECTS (30 saat = 1 AKTS )		1