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Course Description Course Name : Distilled Alcoholic Beverages Tech. Course Code : GM 470 Course Type : Optional Level of Course : First Cycle Year of Study : 4 Course Semester : Spring (16 Weeks) ECTS : 3 Name of Lecturer(s) : Prof.Dr. TURGUT CABAROĞLU Learning Outcomes of the Course : Has information about alcohol production , distillation, and high spirits. Understands the relationship between raw material, production techniques and quality and has detailed information about the kinds of high-alcohol drink. Builds production processes from the raw material used in the production of alcoholic beverages to the final products and uses the most appropriate processing techniques. Produces desired higher alcoholic drink from the appropriate raw materials. Shows respect to ethical and scientific values regarding the quality and safe higher alcohol production . Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To give knowledge about general principals of ethyl alcohol fermentation, raw materials used in production of alcohol, pre-operations applied to these raw materials, distillation concept and its systems, and production process of ageing and not ageing distilled alcoholic beverages. Course Contents : General principal of ethyl alcohol fermentation, raw materials used in production of alcohol, pre operation applied to these raw materials, distillation process and its system and production process of ageing and not ageing distilled alcoholic beverages. Language of Instruction : Turkish Work Place : Lecture hall of Food Engineering Department   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Ethyl alcohol , history , characteristics, and by-products of ethanol fermentation Text Book Lecture, discussion, standard classroom technologies, computer, projector. 2 Ethyl alcohol fermentation factors, important microorganisms in production Text Book Lecture, discussion, standard classroom technologies, computer, projector. 3 Alcohol production from raw materials contain sugar/ grape and raisin. Text Book Lecture, discussion, standard classroom technologies, computer, projector. 4 Alcohol production from raw materials contain sugar / beet , molasses , sugar beet Text Book Lecture, discussion, standard classroom technologies, computer, projector. 5 Ethanol production from starchy raw materials Text Book Lecture, discussion, standard classroom technologies, computer, projector. 6 Ethanol production from cellulosic material and inulin Text Book Lecture, discussion, standard classroom technologies, computer, projector. 7 The principle of distillation , implementation, distillation equipment Text Book Lecture, discussion, standard classroom technologies, computer, projector. 8 Midterm Text Book Written exam 9 The production of absolute alcohol Text Book Lecture, discussion, standard classroom technologies, computer, projector. 10 Alcohol yield and yield calculation Text Book Lecture, discussion, standard classroom technologies, computer, projector. 11 the production of high spirits without aging, : Raki Text Book Lecture, discussion, standard classroom technologies, computer, projector. 12 Raki , gin and vodka production Text Book Lecture, discussion, standard classroom technologies, computer, projector. 13 Aging High Spirits Text Book Lecture, discussion, standard classroom technologies, computer, projector. 14 Production and varieties of whiskey Text Book Lecture, discussion, standard classroom technologies, computer, projector. 15 Rum, Tequila Production, Liquors Text Book Lecture, discussion, standard classroom technologies, computer, projector. 16/17 Final exam Text Book written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Fidan I., Şahin İ, 1983. Alcohol and Alcoholic Beverages technology , A.Ü.Z.F. No.863, Ankara.  Cabaroğlu T. 2010. Yüksek Alkollü İçkiler Teknolojisi (sunu)  Jacques K.A., Lyons, T.P., Kelsall D.R., 2003. The alcohol textbook, Nottingham University Press, U.K.  Bamforth C.W., 2005. Food fermentation and microorganisms, Blackwell, USA  Aran N., 2010. Gıda Biyoteknolojisi, Nobel yayınevi, İstanbul. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 2 40 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Gains the ability to use knowledge and skills in his/her field. 4 2 Improve a process-based system using the methods of measurement and evaluation 3 3 Has knowledge in the fields of basic science, engineering and food science and technology 5 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 4 5 Researches and analyzes complex systems using scientific methods 3 6 Uses objective and subjective methods to evaluate food quality and interprets the results 4 7 Selects and uses modern technical systems in food engineering and technology applications 4 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 2 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 3 10 Complies with teamwork 3 11 Analytically and critically evaluates the learned information. 3 12 Knows the necessity of lifelong learning. 3 13 Communicates effectively and healthily in the relevant field and uses communication technologies 3 14 Knows a foreign language at a level to follow the literature about foods and communicate 0 15 is respectful of professional ethics 5 16 Has ability to plan, implement and develop a food process 5 17 Knows the legislation and management systems related to foods 2 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 2 28     Out of Class Study (Preliminary Work, Practice) 14 1 14 Assesment Related Works     Homeworks, Projects, Others 2 5 10     Mid-term Exams (Written, Oral, etc.) 1 8 8     Final Exam 2 10 20 Total Workload: 80 Total Workload / 25 (h): 3.2 ECTS Credit: 3