|Introduction||· Introduction to sommelier, description of roles and career paths available within wine service, learn how wine is produced from vineyard to sale, wine regions and soil types|
|Knowledge||· Understanding terminology, labels, tasting, storage, correct wine and food pairings|
|Technical Skills||· Describe the style and quality of both still wines made from regionally important grape varieties and other regionally important named wines made in the key wine producing countries of the world · Outline the methods used in production of sparkling wines and describe the style of these wines produced · Outline the methods used in production of sweet and fortified wines|
|Lab||· Attend all lab sessions and complete exercises and tastings, focusing on theme-based wine and food pairings|
|Outcomes||· Demonstrate understanding of process and principles involved in storage, selection, and service of wine · Understand the principal international spirits and liqueurs available and the importance that branding has in this market · Be able to provide information and advice to customers and staff about spirits and liqueurs|
September 12 - October 12
To register or get more information, contact us at 647.930.9518 x 305 or email at email@example.com.