Photography from: Programme | Sommelier Higher Diploma
Universidad de Barcelona
Academic Offer



The course takes 2 academic years.
Second Year: from September 2018 to June 2019. Second Year: from September 2019 to June 2020. Timetable: Mondays from 10:00 to 13:00 and from 15:00 to 18:00 hrs. Total: 400 teaching hours. 54 European credits.


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.


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.