Foundation in Wine & Wine Service - WSET Level 1

	Overview

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 is highly interactive program that introduces the student to the 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 have the option to sit 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

Course Prerequisites: None

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

Instructor Availability Outside of Class:  No

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

	Tuition + Fees

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