banner2Introduction to Sommelier and Hospitality courses

(All with e-learning, via the e-learning platform)

In this group, we offer courses, at the Certificate and Associate Degree levels, for those who are mainly interested in sommeliership, but also for those who wish to become sommeliers and who want to also acquire a broader knowledge in hospitality management.

International Certificate in Sommeliership & Hospitality Management

(40x lectures- No prior experience required.) €795

This course is designed for anyone who wishes to acquire a professional wine career in the hospitality industry as a Sommelier, caviste, food and beverage managers, wine bar owner/manager, food caterer or Restaurant Manager.

It is a modular course which allows persons with no or little wine knowledge to become qualified wine professionals and to grow through into restaurant and hospitality managers. It includes modules on the basic Essentials of wine (including wine tasting skills – see explanation in the General courses section), on specialist topics relating to sommeliership, and naturally on business topics of restaurant management.

In this course, there is less focus on the wine regions and more on the business and management topics.

In addition to the required 20 hours of hands-on training we recommend that if a short f2f course, as explained above, is offered, students of this course should also follow it.

Please note: The course fees for this course do not include these practicum costs, students will be advised of these in due course.

It consists of:

  • 40 lectures and assignments, divided into 3 modules:

    Module 1: covers specialist topics, (a few examples): sensory web-colour-compevaluations and tasting, wine styles, wine labels, regional classifications, sommelier techniques, cellar management, wine and food pairing, climate effects, viticulture and wine production. This module also offers a basic understanding of the major grapes used for making wine and their discerning characteristics, the influence of climate and viticulture, as well as lectures on fortified, sparkling wines, spirits, and liqueurs.

    decanting above the spout.1Module 2: (a few examples): History and Future of the Hospitality & Sommelier industry and profession, New Wine Consumer Attitudes and Preferences, Selecting and Evaluating wines, Purchasing wines, Beverage Control, Designing and Developing the Wine List, Waiting & Wine Service Skills, Serving Spirits, Mixed Drinks, Cocktails & Cigars, Merchandising and
    Selling your Wines, Design and Lay-out of a Restaurant and a Wine Bar, Preparation and Maintenance of Bar and Cellar.

    Module 3: Restaurant Management practices, Communication with Customers, Working with Colleagues and Staff practices, Health and Safety Issues, Financial Aspects and Basic Book-keeping.

  • A portfolio of 60 wines that have to be tasted during the course.

  • A compulsory Essay

  • Compulsory on-site Training of 20 hours (this is a course which requires students to gain hands-on experience, so, it is expected that every student acquires at least 20 hours of practical experience by working at any local wine business in your area (this can be a wine shop, importer, supermarket or restaurant, – as long as it has to do with wine or spirits),

  • A compulsory on-line test at the conclusion of each module

  • Optional 2-day practicum to be held at the end of the course

  • Optional tutored workshops

  • Optional Field Trip to a wine region

Associate Degree: International Master Sommelier & Consultant

(80 lectures- no prior experience required) €1755

This prestigious course is designed for students who want to combine a serious and in-depth training in Sommeliership and Hospitality bethany khanManagement with the Business and Marketing skills of a Wine Consultant (what is sometimes termed a Sommellier Conseil in France), and at an advanced level. This course is designed for anyone who wishes to acquire a professional wine career in the hospitality and/or general wine industry, not only as a Sommelier or restaurant/hotel manager but, because of the wide range of its topics, International Master Sommeliers and Wine Consultants can also work as professional Wine Consultants providing their clients with professional advice on wines & spirits and business advice on the wine industry. It is a course which allows persons with no wine knowledge or those with limited wine knowledge, to become qualified wine professionals.

Whilst many of the topics covered are similar to that of the Certificate above, there is far more depth and a wider range of lectures. In addition, in the 4th module, there are also lectures on Wine Marketing, as well as on Wine Business, and this is an important difference because it is in this module that the basis is laid for a possible future in the wider wine industry.

Module 1: covers specialist topics, (a few examples): sensory evaluations and tasting, wine styles, wine labels, regional classifications, cellar management, wine and food pairing, climate effects, viticulture, varietals and wine production. This module also offers a basic understanding of the major grapes used for making wine and their discerning characteristics, the influence of climate and terroir, a number of lectures on viticulture, as well as on wine making, fortified, sparkling wines, spirits and liqueurs.

Module 2: We cover most of the major wine regions of Europe and the New World, investigating each one’s history, geographical aspects, terroir & climate, sub-regions, varietals, viticultural practices, oenological practices, and wines.

20070321-sommellier-gModule 3: (a few examples) New Wine Consumer Attitudes and Preferences, Selecting and Evaluating wines, Purchasing wines, Glassware, Beverage Control, Designing and Developing the Wine List, Waiting & Wine Service Skills, Merchandising and Selling your Wines; Design and Lay-out of a Restaurant and a Wine Bar, Preparation and Maintenance of Bar and Cellar, Communication with Customers, Working with Colleagues and Staff practices, Health and Safety Issues, Financial Aspects and Basic Book-keeping.

Module 4: (a few examples) External Micro-environment and the Marketing Process, The Market and Product Development, Marketing Planning, Distribution and Place, Pricing, Marketing Communications, The Global Wine Trading Environments, Key Trends and Strategies, Balancing growth in the wine market, Wine Consumption and Consumer behaviour, Researching your Customer, Demographics and how Consumers select wine, Building and Positioning a Premium Wine Brand, Wine Media and Public Relations, Advertising, Direct Wine sales, e-Marketing wine, Organizational design change, Principles of Business Management (leadership, communications, TQM), Human resources, Business planning, financial accounting, Financial Management of Wine, Credit control, Sales and Distribution Management, Management of SME’s and Family-Owned Enterprises, Managing a Retail or Wholesale Outlet, Managing a winery, Supply chain management, Stock management.

Because this is a course which requires students to gain hands-on experience it is expected that every student acquires at least 40 hours of practical experience by working at any local wine business in your area (this can be a wine shop, importer, supermarket or restaurant, – as long as it has to do with wine or spirits, but working in a restaurant offering wine, is preferable). Obviously, in certain regions it may be impossible to find such wine-related businesses that deal in wine and in such cases EWA may allow such a student to follow this course without having to do this 40 hour of practical work, but it is obviously always in the student’s best interests to get such practical exposure.

This course consists of:

  • 80 lectures and assignments, divided into 4 473060075_4eed48a874_zmodules (see content descriptions above, but bear in mind that here the course is in more depth and wider in range)

  • A portfolio of 120 wines that have to be tasted during the course

  • A compulsory Essay

  • compulsory on-site Training of 40 hours

  • A compulsory on-line examination at the conclusion of each module

  • Optional 2-day practicum to be held at the end of the course

  • Optional tutored workshops

  • Optional Field Trip to a wine region

0 words 11aug05