Intensive Sommelier Program

Description

Objective: The main goal of the course is that the students can:

• Know the basic physiology of our sensorium

• Automate each of the stages of the tasting.

• Heighten their sensory perceptions.

• Recognize their potential and limits sensory.

• Recognize the different wine sensory attributes.

• Know the various aspects of the tasting (environment, physiological, emotional, etc.).

• Identify sensually the different profiles of the varietal wines and / or generic.

• Internalize and generate respect for the wine through the tasting.

Course Description: Some definitions of tasting. General vocabulary. Differences between taste and flavor, aroma and flavor, between acid and sour. The behavior of the senses. The thresholds. Attention and memory. Methodology of the tasting. The standard cup of wine tasting. Visual analysis. The olfactory analysis. The gustatory analysis. The astringency. The tannin. The structure of the wines. Evolution of aromas and flavors in the aftertaste. Sensory Tests: gustatory thresholds and tactile. Vocabulary specific to the tasting. Disadvantages of the tasting. The taster and the internal and external agents. Different types, styles and categories of the wine. The main axs of the quality of the wine. Reasons for decanting. Physical Aspects of the temperature of the wine. The tasting notes. Blind tasting. Evaluation of quality.

Description

Objective:The main goal of the course is that the students can:

• Know the basic aspects of the plants of vines

• Understand the interactions between the ECA, the environment and man and its impact on the quality of the wines

• Generate recognition and respect for the work of the men in the vineyards.

• Understand oenology as both a science and an art.

• Know the primary material of the vine: the grape must and microbiology involved in biological phenomena of wine-making.

Course Description: The vine: Classification. Principal characteristics. The maturation cycle of the vine. Constitution of the bunch of grapes. Important varieties. Sensorial analysis of the grape. Factors affecting the quality of the grape. The appellations of Argentine origin. The annual amount of work in the vineyard. Actions of the man on the strain, the climate and the soil. Summary of the most recent vintages. 

Enology: Definition. Evolution of the enology. The wine: definition, classification. World wine scene. Location of Argentina in the global context. Chemical composition of the wort. Corrections of the musts. The sulfur dioxide. The yeasts. Lactic acid bacteria. The biological phenomena of the fermentation. The alcoholic fermentation of the sugars in the grape must. Alcoholic fermentation of the amino acids. Malolactic fermentation.

Description

Objective: The main goal of the course is that the students can:

• Understand the factors that determine the quality of the argentine vineyards

• Analyze the Argentine geography, its production, consumption and regions.

• Promote the study and appreciation of wine in general with special emphasis in the regional and national reality.

Course Description: World wine scene. Introduction. Geographical Location of Argentina. Highlights and hydrography. Overall view of the regions of Argentina. Trends of viniculture Argentina. Location of Argentina in the global context. The Argentina and its wine regions: Calchaquies Valleys; valleys of Catamarca; valleys in La Rioja; valleys in San Juan; Mendoza and its five regions, Valleys of Patagonia. Other minor regions. The potential wine regions of the country.

Description

Objective:The main goal of the course is that the students can:

• Understand the organization of a service of excellence

• Classify the principle businesses of the catering sector

• Identify each of the work positions

• Understand and internalize the responsibilities and obligations of each one of the roles and functions of the personnel involved

• Learn the correct process for the wine service

• Understand the basic norms and values of customer service

• Understand and be able to manage the verbal and non-verbal language

• Know the skills of personal image 

Course Description: History of catering. Classification of the businesses that form part of the sector. Catering and Commercial. Concept of service. Characteristics of the service. Quality and service excellence. Fundamentals of the service. The service as a profession. Expectations of the customer. Treatment of customers and typology. Standards of customer care. Handling of complaints. Accidents in the service. Organizational charts, Work Teams and functions of the staff of kitchen and living room. Characteristics and attributes of the service personnel. Personal image. General rules of protocol. Relationship kitchen-living room. Systems of gratuities. Basic safety rules in gastronomy. Cross-contamination. Use of products of chemicals and cleaning. Correct use of the tray. “Mise in place” of the Sommelier. Suitable temperatures of Wines. The glasses. Correct service sequences. Service of calm and frothing wines step by step. Utilities of the decanter. Decanting. Transferred. Materials and skill.

Description

Objective: The main goal of the course is that the students can:

• Understand the problem of the winemaking and its various methods; conservation and aging of the calm, sparkling and fortified wines.

• Know the main oenological supplies: barrel, bottle, Cork and capsule: types and functions.

Course Description: Fermentation. Analysis of tenor observance. Sanitary control of the grape that was admitted to the winery. Operations common to all the fermentation. Traditional System of fermentation in red, white and rosé. Special fermentation. Physical phenomena that occur in the transformation of the grape juice into wine. Composition of the wine. Care of the new wine. Corrections of the wines. The alterations of the wines. Breeding and aging of the wines. The oak barrel. Phenomena occurring within the barrel. The glass bottle. The Cork. The capsule. Sparkling wines. Champagne. Traditional elaboration system. Charmat System. Commercial categories. Asti sparkling wine, aerated semi-sparkling wines, cocktails and sparkling fruity. Liqueur wines. The distillation of wines. Wine and health. Home wine making: guidelines and procedures suggested by the National Wine Institute. As the taster prepares the assemblages: theory of mixture.

Description

Objective: The main goal of the course is that the students can:

• Perceive through distinct sensorial tests the main components of wine.

• Perceive through distinct sensorial tests the differences between normal and defective wine

• Appreciate the main characteristics of the principle varietal wines

Course Description: The basic tastes: its identification. Thresholds. The sensory profile of each taster. The acidity and sweetness in the wine. Perceptions of texture. The astringency and saltier. The pungency,

Description

Objective:The main goal of the course is that the students can:

• Know the styles of services utilized in catering and the techniques of quality service.

• Understand the importance of menu planning as well as the proper functioning of the bar and your service.

Course Description: The list and the menu. Classification of menus. Composition of the menu: methods of preparation. Objectives. Process for the planning of the menu. The menu and the service. Types of menus. Norms and critiques of the design of the list. Basic concepts of cooking and the gastronomic appreciation, methods of concoctions. Gastronomic glossary. Characteristics of the bar. Bar service. Equipment of the bar. Classification of the crystal. Fundamental drinks of the bar. Work station and the “Mise en place” of the bar. Basic cocktails. Preparation methods of cocktails. Classic drink recipes. Preparation of the drink list. Cost of drinks. Style of service. Functions to perform commissioning point-to-point. "Mise in place". Briefing or talk pre-service. Assembly of tables. Breakfast, coffee, coffee break service, service of tea, brunch, lunch, wine of honor - cocktails, reception, buffet breakfast, dinner Protocol - desktop or "après diner", etc. Use of the rack. Transport of dishes. Post-service activities.

Description

Objective:The main goal of the course is that the students can:

• Understand the basics of marketing

• Relate theory with aspects, functions and roles of the environment of the Sommellerie

Course Description: Overview of marketing. Main tools. Strategic Marketing. The basic plan of marketing. The various sales channels and management processes of the same. Analysis of the competition. The Argentine market: Categories. The Argentine wine in the global context; as differentiate. Competitive Potential of Argentine wine.

Description

Objective: The main goal of the course is that the students can:

• Understand the reason for the differences in features and profiles of wines based on agro climatic aspects of the wine regions of the old world.

• Know the historical background that explains the reason for the different styles of wines from the old world countries.

Course Description: Wine regions of Spain:

Major denominations of origin. Historical aspects, agronomic and productive. Major wineries and wines.

Wine regions of Italy: Major denominations of origin. Historical aspects, agronomic and productive major wineries and wines.

Wine Geography of France: Major denominations of origin: Alsace, Jura, Savoy, Loire Valley, Champagne, Burgundy, Bordeaux, Rhone and Provence, Southwest and Languedoc, Roussillon. Historical aspects, agronomic and productive. Major wineries and wines.

Wine regions of Portugal. 

Wine regions of Germany, Western Europe and Eastern Europe.

Description

Objective: The main goal of the course is that the students can:

• Acquire fluency and security in their oral expression

• Acquire fluency, safety and oral and gestural self-assurance when they are in charge of the conduction of guided tastings

• Know the principle theories of the interactions between the food and drink.

• Acquire understanding and skills necessary to organize and conduct wine tastings

Course Description: History of the Sommellerie and the figure of the Sommelier. Specific roles and functions of the Sommelier.  The Sommelier in reality.  The work field of the Sommelier. Introduction to public speaking. Structure and development of speeches. The guided wine tasting: Aspects and organization. Conditions and qualities of the speaker. Preparation of the speaker. Psychological Obstacles to communication. Preparation of the speech. The style. Rhetorical figures. The phonetic and visual resources. The subsequent discussions. 

Sales and consulting: a Wine bar, wine stores and supermarkets. Sales prices: criteria for fixing. The cava and his administration. Organization of stock, inventory management and purchase. Introduction to the accompaniments: general principles. Interactions of the wine with different raw materials and products. Food Pairing suggestions. The meats and wines. The wines and tapas. The sauces and the wines. Desserts and wines. The cheeses and wines.

Description

Objective: The main goal of the course is that the students can:

• Understand the “why” of the differences of characteristics and profiles of the wines in function with the agro climatic aspects of the wine regions of the new world.

• Know the previous histories that explain the “why” of the different styles of wines in the countries of the new world.

Course Description: Historical aspects, Agronomics and productions of:

Wine Regions of Chile

Wine Regions of Uruguay and Brazil

Wine Regions of the United States and Canada

Wine Regions of Australia

Wine Regions of New Zealand

Wine Regions of South Africa 

Other producing countries.

Description

Objective: The main goal of the course is that the students can:

• Know the development and manufacturing of various drinks and its organoleptic profile.

• Acquire ability to use beverages distilled in pairings and snacks.

• Real trials of cocktails.

Course Description: Whisky: Processing, classification, main producing countries. 

Other spirits: Vodka, rum, Gin, Tequila. Wine-based aperitifs and snacks based on alcohol. Liquors. Long drinks. Cocktail bar.

Description

Objective: Realize a practical experience in which they can apply their theoretical understandings acquired in the incorporated educative institution the skills and techniques related to their profession. This space will allow the possibility for the students to:

• Restructure understandings

• Identify and compensate for weaknesses.

• Recognize and capitalize on strengths.

• Develop new skills and attitudes.

• Enrich their creativity.

• Develop their critical sense.

• Become part of a workplace, understanding the dynamics and the proper handling of interpersonal relationships with work teams.

• Perform with self-discipline, responsibility and service attitude.

Course Description: The different varieties of grapes and wine - tasting in the cultural and social fields.

Description

Objective:The main goal of the course is that the students can:

• Understand the specific and advances knowledge about wine and oenology. Interact fluently with the distinct, responsible techniques of the activity.

Course Description: Advanced wine growing. Precision wine growing. New developments and works. The last crop in the world. Grape phenolic maturity. Cold pre-fermentation maceration. Use of enzymes. Use of selected yeasts. Biological acidification. Special wines. wine growing: Thermo maceration and carbonic maceration. White wines: methods to privilege its aromatic expression. The management of inert gases in the preservation and packaging. Centrifuging and filtration: latest technologies. The management of the oak. Packaging supplies: capsule, bottle and Cork.

Description

Objective:The main goal of the course is that the students can:

• Apply commercial critiques in the evaluation of wine and other drinks

• Learn how to figure prices for buying wine and drinks according to the organoleptic quality

• Identify the profiles of the consumers of the different markets for the positioning of different products according to their organoleptic qualities

• Delve into the problems of oral expression applied to the tasting.

Course Description: Tasting of wines of different styles. Tastings of wines of different wine-growing regions. Wine tasting by strips of value. Competitive organoleptic qualities of each product. Technical Data Sheets and business cards. The public or auditorium. Relationship with the audience. Oratory fear and personal balance. Body Language.

Description

Objective: The main goal of the course is that the students can:

• Know the organized structures of the activity

• Understand the steps of efficient management

• Analyze the structure of wine and drink costs

Course Description: Structuring and budgetary costing. Prices, prices and margins tip. Information System. Cost projection. Cost systems for the wine industry. Analysis of the organizational environment. Organizational Management. Value chain analysis and management of development programs. Leadership. Human resource management. Management of the communications. Strategic Direction. Development of corporate strategies and functional. The logistics and distribution.

Description

Objective: The main goal of the course is that the students can:

• Learn the basis of the commercialization of wines and vineyards

• Implement the steps for preparation of a complete marketing plan for a wine product.

• Understand and analyze the operation of the commercial area of a wine cellar.

Course Description: The marketing plan: the specific focus on wines and/or drinks: Strategy, actions, presumptions. Investigations of the market. Sources, quantitative and qualitative facts. Products. Structure of pricing. Packaging. Branding. Marketing skills. The Practical/theoretical FODA analysis.

Description

Objective: Carry out a practical experience, which can apply the theoretical knowledge acquired in the educational institution, incorporating the tools and techniques related to their profession. This space will provide the possibility that students:

• Restructure understandings

• Identify and compensate for weaknesses

• Recognize and capitalize on strengths

• Develop new skills and attitudes

• Enrich creativity

• Develop critical notions

• Integrate into a work environment understanding the dynamic and the adequate management of the interpersonal relationships with the work place.

• Perform with self-discipline, responsibility and service attitude.

Course Description: The wine-cellar and its management. The wine list: Structure, design, materials, styles.

Description

Objective: The main goal of the course is that the students can:

• Know different raw materials and food, their manufacturing and organoleptic profile.

• Understand the various infusions from raw materials, production processes and its organoleptic profile.

Course Description: Cheese; Chocolate; Olive Oil; Tobacco; Mineral water; beer; cider; tea; coffee; their processes of elaboration, types and styles of production. Sensorial analysis.

Description

Objective: The main goal of the course is that the students can:

• Know the ways of transmission of the style and character of the wine to the guests.

• Develop independence in the assessments made.

• Perform a service of excellence of wines and drinks

• Know styles of wineries, wines and winemakers.

• Deepen within the tasting of wines and drinks, oral and written.

• Know wineries and winemakers that produce wines with different styles.

• Distinguish wines of different qualities.

• Establish agreements between meals and wines of Argentina.

Course Description: The professional tasting of wines. The styles of wine. The styles of consumer. Typology of wines and wineries. Description of wines. The commercial tasting. New wines and wineries in Argentina. The role of wood in the wines of Argentina. White and red varieties most commonly used in Argentina. The sparkling wines of Argentina. The development of special wines in the country. New edge oenological techniques used in the country: ways to recognize them and transmit them.

Description

Objective: The main goal of the course is that the students can:

• Know and analyze the consumption of wine and drinks on a global scale

• Know the principle wine-growing markets

• Interpret the different types of consumers

• Know the international drink trade

Course Description: Operation of international trade. Exportation of wines. Strategies for entering foreign markets. The context of the national and international wine-growing markets. The consumer and their purchasing behavior. Argentina and its competitive situation. Brands and their administration on a global scale. Communication strategies on a global scale.

Description

Objective: The main goal of the course is that the students can:

• Understand the basics of publicity of wines and wineries

• Apply the steps of the sale en the work place of the Sommelier

• Know and analyse the functioning of an advertising agency in the field of wines and beverages.

Course Description: Construction of Premium branding. Branding image. Publicity, communication. Positioning of the brand, positioning of multiple brands. Composition of the market. ON TRADE / OFF TRADE. Production model: categorization of wineries. What it means to sell.  Profile of the seller. Strategies of distribution. Legal barriers. Sale of drinks in supermarkets, specialty stores and restaurants. New brands in competitive markets. Sale procedure. How to put together an order. Terms of sale according to each channel. Forms of payment. Shares in and with the channel.