Compatibility and Pairings In Food and Beverage
Gastronomy and Cuisine Arts- (Master-Thesis)
Institute of Social Sciences
Second Cycle (Master's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Compatibility and Pairings In Food and Beverage | GMY111 | Elective | Master's degree | 1 | Fall | 7 |
Name of Lecturer(s)
Associate Prof. Dr. Kazım Ozan ÖZER
Learning Outcomes of the Course Unit
1) Students know taste and flavor differences in food and beverages and their compatibilities
2) Students can make pairings of foods and beverages within the framework of tastes and flavors.
3) Students know the nutritional values of food and drink
4) Students can match food and beverages within the framework of nutritional values
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | ||
| Learning Outcomes | ||||||||||
| 1 | High | High | High | High | High | High | High | High | High | |
| 2 | High | High | High | High | High | High | High | High | High | |
| 3 | High | High | High | High | High | High | High | High | High | |
| 4 | High | High | High | High | High | High | High | High | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
NONE
Course Contents
This course includes teaching the necessary theoretical information about correct campatibility and pairing in food and beverages.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Language of Instruction
Turkish
Work Placement(s)
Not Required