Wine Service
Category
Food & Beverages
Duration
16 hours
About This Course
LO1: Recognize types of wines based on wine label information (A1, K2)
LO2: Describe the classifications of wines types based on information on wine labels (A2, K1)
LO3: Apply the basic techniques of sight, smell and taste sensory analysis (K3)
LO4: Describe the preliminary criteria to evaluate quality of wines (K4)
LO5: Demonstrate how to refresh a workstation (A3)
LO6: Describe the importance of ensuring workstations are ready in a timely manner (K5)
LO7: Assist ordering wine beverages by providing information on grape varieties, provenance and year of harvest (A4)
LO8: Demonstrate decant wines to separate clarified wine from solids (A5)
LO9: Describe the techniques of presenting, opening, decanting, and serving of wines (K6)
LO10: Demonstrate how to serve wines in appropriate drinkware and under optimal serving temperatures (A6)
LO11: Describe the types of drinkware and serving temperatures (K7)
LO12: Propose food items to match wine selection (A7)
LO13: Describe key guidelines for food matching with wine (K8)
What You'll Learn
Addison plans to target mainly the sectors of Food and Beverage and Retailers providing Food and Beverage services or goods in their area of business. With this in mind, the target group for this module will be learners who want to obtain formal qualification and pursue employment opportunities in F & B wine and liquor sectors. Many F & B industry who offer wine and liquor often face challenges with staff not having the necessary knowledge to properly introduce the right kind of wine to its customers. Wine sommeliers are scarce and usually are only present in bigger 5 stars and 4 stars hotel, but rarely in bistro and restaurants which serve wine.
Relevant Job Role(s)
Sommelier, Wine Steward, Fine Dining Server, Bar or Restaurant Manager, Wine Retail Assistant, Brand Ambassador, Wine Distributor, Import/Export Executive, Wine Educator, Event Host, Food and Beverage Staff in Hospitality, Retail, and Luxury Travel Sectors
Minimum Entry Requirement
Learners are expected to have the following:
Assumed Attitude
Have effective communication and relationship management skills to work with employees from all levels and areas within an organisation Assumed Skills and Knowledge
Manage the delivery of services to stakeholders within projects of limited scope
Have effective communication and relationship management skills to work with employees from all levels and areas within an organisation
Provide support to operational employees in the implementation of change processes
Work with competitive knowledge of the business, industry and sector in which the organisation operates
Be able to listen and speak English at a proficiency level equivalent to the Employability Skills Workforce Skills Qualifications (ES WSQ) & Workplace Literacy (WPL) Level 4
The entry requirement will be ‘N’ level/’O’ level qualification and above and be able to read and write English at a proficiency level equivalent to the ES WSQ WPL level 4.
Price
Course fee before subsidies
600
Singaporeans aged 39 years old and below, and Singapore Permanent Residents
354
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