This course is designed to introduce students to the terminology, production regions, and principles of wine production, selection, and service.
Paired with the Serving it Right Certificate students will be prepared.
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Upon successful completion of this course, students will be able to:
- Provide a brief historical overview of the production and cultural significance of wine in societies around the world.
- Demonstrate a basic understanding of differing wine types and growing and production regions.
- Describe the process of vinification and the wine production process.
- List and characterize the differences between the major varieties of wine and champagne.
- Define and use the terms common to the wine industry.
- Compare and differentiate the methods used in the production of wine.
- Identify how the history of wine impacts the hospitality industry.
- Identify, utilize and implement beverage handling, storage, service techniques, sales and alcohol service methods utilized in the hospitality industry.
- Demonstrate a basic understanding of wine service.
- Provide a rational for wine groupings and wine food pairings.
- Describe the regulations that control classification and sale of wine in different regions of the world.
- Students must complete an intake with recruitment team.
- Throughout the year
- Student will be assessed by daily attendance, assignments, and completion of in class activities.
To successfully complete this course, students must:
- Pass the final exam
- Attend a minimum of 80% of the scheduled classes
- Achieve a minimum overall score of 50%
- Assignments, participation, attendance and exams.
Fermentation and alcohol
Production, storage and service
White, red, roses, champagne, sherry, port
Wine lists and pricing
Supply chain management
Marketing and sales
Sanitation and safety
Responsible alcohol service
Serving it Right
Final Exam and wrap up
Course sequencing may vary
8 Weeks/48 hours
Online| On-campus| Combined