Course Learning Outcomes (CLOs) are those describing the knowledge, skills and competencies that students are expected to achieve upon successful completion of the course. In this context, Course Learning Outcomes defined for this course unit are as follows:
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| Knowledge
(Described as Theoritical and/or Factual Knowledge.)
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1) To understand the place of wine in history and the events that shape its development.
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2) Evaluation of what wine is and its material content.
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3) Explain the production processes of wine.
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4) Distinguish the types and styles of wine with different characters.
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5) Define the world's important wine regions, wine grapes and their classical blends.
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6) Can distinguish the contents from wine labels.
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7) Compare the gastronomic usage areas that vary according to the type of wines.
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| Skills
(Describe as Cognitive and/or Practical Skills.)
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1) Distinguish between different wine styles and wine grapes.
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2) Can create suitable wine lists for the restaurant or event.
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3) Can identify compatible wines.
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4) It can make wine degustation and food pairing.
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5) It can preserve wines for the right time and under the right conditions.
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| 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.)
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1) Can take responsibility in his profession and apply ethical values.
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| Week |
Subject |
Materials Sharing * |
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Related Preparation |
Further Study |
| 1) |
Basic concepts of wine. Vineyard, vine, wine, grape, harvest, terroir, coupage and varietal, straight. |
Presentation and recommended printed publications uploaded to the OIS system.
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| 2) |
Introduction to viniculture. Production of white and red wine. Production differences and characteristics of different types and styles of wines. |
Presentation and recommended printed publications uploaded to the OIS system.
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| 3) |
Understanding wine styles: Sparkling and fortified wines. |
Presentation and recommended printed publications uploaded to the OIS system.
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| 4) |
Noble and main wine grapes in the world and in Turkey. |
Presentation and recommended printed publications uploaded to the OIS system.
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| 5) |
The old world, the new world and the ancient world in wine. Introduction to label reading. |
Presentation and recommended printed publications uploaded to the OIS system.
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| 6) |
Important wine regions of the world and Turkey. Variation of grapes according to climate. |
Presentation and recommended printed publications uploaded to the OIS system.
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| 7) |
Wine appellation and legislation. |
Presentation and recommended printed publications uploaded to the OIS system.
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| 8) |
Mid-term |
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| 9) |
Proper storage conditions. aging. wine cork and others. The concept of bushone and other mistakes in wine. |
Presentation and recommended printed publications uploaded to the OIS system.
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| 10) |
Introduction to systematic wine tasting. Wine degustation. |
Presentation and recommended printed publications uploaded to the OIS system.
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| 11) |
Basic principles of food-wine harmony. “Growing together befits together” |
Presentation and recommended printed publications uploaded to the OIS system.
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| 12) |
Wine service, bottle and glass types. General review and question and answer. |
Presentation and recommended printed publications uploaded to the OIS system.
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| 13) |
Educational trip. |
Presentation and recommended printed publications uploaded to the OIS system.
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Programme Learning Outcomes |
Contribution Level (from 1 to 5) |
| 1) |
Explain the fundamental concepts, historical development, and theoretical framework of graphic design. |
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| 2) |
Define typography, color theory, and composition principles in visual communication design. |
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| 3) |
Evaluate the social, cultural, and ethical aspects of graphic design to develop an interdisciplinary perspective. |
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| 4) |
Develop original and innovative design solutions using creative problem-solving methods. |
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| 5) |
Apply visual hierarchy, perception psychology, and user experience (UX) principles to design for international markets. |
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| 6) |
Effectively use digital tools and design software to produce professional graphic design work. |
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| 7) |
Take responsibility in international graphic design projects individually or within a team to develop creative solutions. |
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| 8) |
Manage graphic design projects and plan processes while applying a professional work discipline. |
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| 9) |
Continuously improve by following global innovations, technologies, and methodologies in graphic design. |
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| 10) |
Adopt intercultural design principles to create visual solutions for global audiences. |
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| 11) |
Develop design solutions that are culturally sensitive, ethically appropriate, and sustainable. |
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| 12) |
Work independently or participate in teamwork within graphic design processes. |
5 |
| WORKLOAD OF TEACHING & LEARNING ACTIVITIES |
| Teaching & Learning Activities |
# of Activities per semester |
Duration (hour) |
Total Workload |
| Course |
13 |
2 |
26 |
| Laboratory |
0 |
0 |
0 |
| Application |
0 |
0 |
0 |
| Special Course Internship (Work Placement) |
0 |
0 |
0 |
| Field Work |
0 |
0 |
0 |
| Study Hours Out of Class |
0 |
0 |
0 |
| Presentations / Seminar |
0 |
0 |
0 |
| Project |
0 |
0 |
0 |
| Homework Assignments |
1 |
10 |
10 |
| Total Workload of Teaching & Learning Activities |
- |
- |
36 |
| WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES |
| Assesment & Evaluation Activities |
# of Activities per semester |
Duration (hour) |
Total Workload |
| Quizzes |
1 |
10 |
10 |
| Midterms |
1 |
15 |
15 |
| Semester Final Exam |
1 |
30 |
30 |
| Total Workload of Assesment & Evaluation Activities |
- |
- |
55 |
| TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities) |
91 |
| ECTS CREDITS OF THE COURSE (Total Workload/25.5 h) |
6 |