Diploma en Sommelier



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



Morphology of the vine stock, vegetative cycles, grapevine varieties, identification of climates and soils.

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.