WINE PROFESSIONAL PROGRAM
Foundation Level I · Wine Apprentice
Six weeks of 25 total hours of hands-on instruction and assessment. Upon successful completion of the requirements in this course, the participant will be awarded the Wine Apprentice Certification.
This class will meet for a total of 30 hours from 5:30 p.m.-10:30 p.m. on Tuesday evenings beginning on Tuesday, February 20th to Tuesday, March 27th, 2018
This foundational course navigates the learner through an intriguing journey of the vast world of wine while examining its history, sensory analysis, methods of viticulture and vinification, wine styles, pairing, and service techniques. It explores the essential technical aspects of wine while providing the necessary knowledge and skill required for operating in various service capacities.
Upon successful completion of the requirements in this course, the trainees will be awarded the Foundational Level I – Wine Apprentice Certification
Upon completion of the Foundational Level I – Wine Apprentice, the trainees will have achieved the following outcomes:
- HISTORY Recognize the important events in the evolution and development of the wine industry.
- WINE INTRODUCTION Describe the main categories and styles of wines.
- SENSORY ANALYSIS Institute the four-step tasting technique used to assess and evaluate wine.
- PRODUCTION Recognize key viticultural and vinification techniques that shape the characteristics of a finished wine.
- VARIETAL TYPICITY Recognize key personality characteristics of 20 key grape varietals.
- FOOD PAIRING Apply the foundational knowledge and skills of the Analytical Wine and Food Pairing Approach.
- SERVICE Perform essential steps of wine service and identified basic storing and cellar management practices
- WINE PROFESSIONAL Identify qualities and traits necessary to function successfully in a wine related position.
- TRENDS and DEMOGRAPHICS Recognize beverage trends and fads as a competitive advantage
(TASTE members receive 10% off)
Includes all tastings and course materials including a copy of the primary textbook, “The Essentials of Wine with Food Pairing Techniques” by John Laloganes.