Level 1 Foundation Certificate in Wine

This entry level program is designed to provide the basic product knowledge & skills in wine service for those in a junior position in the hospitality sector. It will hold equal appeal to those non-trade wine lovers who wish to gain some formal wine education. This highly interactive program introduces the student to many different aspects of the wine world including wine types & styles, wine tasting, major grape varieties and food & wine matching.

This program is offered in conjunction with the Wine & Spirit Education Trust (WSET). Students will write the Level 1 WSET exam at the end of the course.

Curriculum

Course Length: 5 weeks

Contact Hours: 15

Course Competencies:

This course is designed to give the student upon successful completion:

• A basic understanding of the main types & wine styles available and their determining factors
• The ability to describe the characteristics of the principal grape varieties of the world
• An understanding of the fundamentals of food and wine matching
• The ability to use a systematic approach to tasting to write simple tasting notes.
• Knowledge on the correct storage and service procedures for wine.
• Knowledge of the professional responsibility regarding the service of wine including the social, legal & health aspects

Textbooks: Study guide is provided

Material and Supplies: 6 ISO Tasting glasses, tasting sheets, pen, pencils, and paper.
Student Evaluation: Students must complete a food & wine matching exercise, submit a portfolio of tasting notes and complete a 30 question multiple choice paper

Weekly Outline:

Week 1 – Introduction to Wine

• How to describe wine by type & style
• Understanding the main factors that influence wine style
• Theory of a professional approach to tasting
• Practical wine tasting exercise
• The production of written tasting notes

Week 2 – White Grape Varieties & The Art of Wine Service Part 1

• Principal characteristics of Chardonnay, Riesling & Sauvignon Blanc
• Major regions of production for above grapes
• Tasting of Chardonnay, Riesling & Sauvignon Blanc
• Understanding wine service including service & storage temperatures, service equipment & sequence of service

Week 3 – Black Grape Varieties

• Principal characteristics of Cabernet Sauvignon, Pinot Noir & Syrah / Shiraz
• Major regions of production for above grapes
• Tasting of Cabernet Sauvignon, Pinot Noir & Syrah/Shiraz
• Discussion on the principals of pairing wine with food

Week 4 – Food & Wine matching

• Practical tasting exercise to demonstrate the principals learned
• Theoretical exercise using menu & wine list

Week 5 – The Art of Wine Service Part 2 & Exam

• Service of sparkling & fortified wines
• Principal characteristics of sparkling & fortified wines
• Professional responsibility
• Review
• Test