CAT | ESP | ENG
EDUCATIONAL
Diploma en Sommelier

Programme

DURATION

The course takes 2 academic years.
First Year:
from September 2016 to June 2017.
Second Year:
from September 2017 to June 2018.
Timetable:
Mondays from 10:00 to 13:00 and from 15:00 to 18:00 hrs.
Total:
400 teaching hours.
54 European credits.

 

FIRST YEAR

Vine-growing:
Morphology of the vine stock, vegetative cycles, grapevine varieties, identification of climates and soils.

Oenology:
Types of wine making, identification and technique to detect substances that wine is made of.

National wine geography:
Production areas, characteristics, legislation and typicality of the national wines. Denomination of origin, qualified denominations of origin, country wines and plantation wines.

Products and special wines I:
Products directly associated with food: coffee, teas, beers, oils, vinegars, ciders and vermouths; Special Wines: nationwide sparkling, sweet, rancid and generous.

Service Technology I: Service Technology:
Presentation, corkage, decanting and service. Wine preservation and pairing techniques.

Tasting I:
Definition, targets and vocabulary. Visual, olfactory and taste analysis of national wines.

SECOND YEAR

International wine geography:
Production areas, characteristics, legislation and typicality of the international wines.

Tasting II:
Visual, olfactory and taste analysis of international wines.

Liquors and distillates:
Origins and history, making, classification,  characteristics and taste.

Management of Purchase-Sales of beverages:
Purchase criteria, selection of suppliers, cellar management.

Special wine and products II:
Products directly associated with gastronomy: Foie, ham, cheese, waters, etc. Special International wines: sparkling, sweet, rancid, generous, botrytis.

Service Technology II:
Decanting contest, pairing criteria, choice of glasses and decanter.

Practicum or option to validate the subject.