Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | GMS21072021341 | Barista Training | Elective | 2 | 3 | 4 |
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Level of Course Unit |
First Cycle |
Objectives of the Course |
The aim of the course is to teach the basic information about coffee culture and general coffee knowledge, growing countries, history of coffee, types of coffee beans, freshness times of coffee beans, roasting of coffee beans |
Name of Lecturer(s) |
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Learning Outcomes |
1 | Learning the History of Coffee | 2 | Learning about the Types of Coffee | 3 | Learning coffee brewing methods |
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Mode of Delivery |
Formal Education |
Prerequisites and co-requisities |
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Recommended Optional Programme Components |
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Course Contents |
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Weekly Detailed Course Contents |
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1 | THE HISTORY OF COFFEE | | | 2 | TYPES OF COFFEE | | | 3 | Machine Equipment Training and Basic Barista Hygiene Rules | | | 4 | Turkish Coffee Education | | | 5 | Filter Coffee, French Press Training | | | 6 | Moka pot and 3. Generation Brewing Training | | | 7 | Espresso Application | | | 8 | Midterm | | | 9 | Application of Cappuccino | | | 10 | Cupping, Blending and Roasting Training | | | 11 | Latte Art | | | 12 | Product Suggestion, Food Matches, Satisfaction Theoretical Training | | | 13 | Coffee Shop Management | | | 14 | Practice | | | 15 | Practice | | | 16 | Final Exam | | |
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Recommended or Required Reading |
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Planned Learning Activities and Teaching Methods |
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Assessment Methods and Criteria | |
SUM | 0 | |
SUM | 0 | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | SUM | 100 |
| Language of Instruction | | Work Placement(s) | |
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Workload Calculation |
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Midterm Examination | 1 | 1 | 1 |
Final Examination | 1 | 1 | 1 |
Attending Lectures | 14 | 2 | 28 |
Demonstration | 16 | 4 | 64 |
Self Study | 14 | 2 | 28 |
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Contribution of Learning Outcomes to Programme Outcomes |
LO1 | 5 | 5 | 5 | 5 | 5 | 5 | LO2 | 5 | 5 | 5 | 5 | 5 | 5 | LO3 | 5 | 5 | 5 | 5 | 5 | 5 |
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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