Wine expert: the sommelier

Description

Topic 1: Room service

the professional waiter

• Types of plates and cutlery
• service techniques
• Preparation and mise en place of the table
• menu types
• the gueridon
• The menu and points to control

The menu and points to control

• Kitchen service techniques in room
• The flambé technique
• Instructions, advice and safety regulations

Steak tartare service at the table

The fish fork in the room: the sea bass

Service of the pressed plate and chicken presse

The table assembly

• The mise en place of the table
• The seat, the table and its measurements, the fleece, the table linen and the cutlery
• Types of service: French, Russian, English, American and buffet
• beverage service

Topic 2: The beverage: main drinks of a bar

non-alcoholic drinks

• Treatments for the conservation of the different drinks
• Types of soft drinks
• Juices and nectars, smoothies, detox, soft drinks, energy drinks, alcopops, bitter, syrups, coffee and tea and infusions
• Mineral or natural water
• Drinking water
• Types of natural mineral waters

Beer

• historical introduction
• Classification of the different types of beer
• Brewing process
• beer ingredients
• Types of existing beers in the market
• Beer service and possible pairings

distillates

• Preparation of distillates and main characteristics
• types of distillations
• Main distillates in the world
• Whiskey: production, types and main producers
• Vodka: elaboration and types
• Rum: elaboration and types
• Tequila: elaboration and types
• Gin: elaboration and types
• Cognac: elaboration and types
• Armagnac: elaboration and types
• the liqueurs
• the sake
• vermouths

Topic 3: Customer Service and Upselling

Customer service

• Service and courtesy protocol
• Recognize the customer and their needs
• The 7 customer needs
• The top 10 rules of customer service
• Quality, empathy and efficiency in customer service
• empathy with the customer
• The attitude and cure of detail

Introduction to Up-selling and Cross-selling

• Introduction to sales techniques in restaurants
• Interpret the influence on sales in hospitality
• Selling as a Marketing Activity
• The bases of the supplementary sale in hospitality
• Basic techniques and advanced sales techniques
• Suggestive selling in restaurants

Implementation of Up-selling strategies

• Room management efficiency
• Management between the room service and the kitchen
• Create customer experiences
• Some mistakes not to make during the service

Up-selling domain

• Recover the lost customer
• The client in social networks
• Main qualities of the waiter
• The aptitude and attitude during the service
• The evolution of the service
• Up-selling

Sales strategies in restaurants

• Client and buyer person
• How to create customer profiles for establishments
• Attention, knowledge of the offer and upselling
• cross-selling

Neuromarketing and dopamine in restoration

• Neuromarketing and sales
• Sales strategies
• emotional marketing
• auditory marketing
• Kinesthetic Marketing
• visual marketing

Topic 4: Introduction to the world of wine

Introduction to the world of wines

• Historical introduction to wine
• Factors influencing wine quality: natural, human and biological
• world wine production

viticulture

• viticulture
• The grape and its components
• The life cycle of the vine
• The acidity-sugar relationship
• the winemaker
• tannins and sulfites
• The climate, the soil and the type of grape

the vine

• The life cycle of the vine
• the vines
• Main varieties cultivated in the world
• Different ways of pruning
• Differences between the young plant and the old plant
• The history of grafting through phylloxera

Topic 5: Wine production and elaboration

The grape ripening process

• The time to harvest
• technological maturity
• Phenolic Maturity
• aromatic maturity
• The aromas present in the grape
• Alcoholic and malolactic fermentation
• Defects and diseases in wine

Geographical elements that influence wine

• The climate, the terrain and the altitude.
• Terroir wines and varietal wines
• quality on the vine
• Types of soil and wine

Different types of existing wine

• Different wines and their characteristics
• The winemaking process
• Characteristics of white, red, rosé and sparkling wines

wine making

• Red wine vinification
• White wine making
• Production of rosé wine
• Types of breeding: static and dynamic.
• Classification of red wine by its aging
• Carbonic maceration and the New Wine festival
• Existing bottle formats
• types of wine bottle
• the wine stopper

Types of agriculture in wine production

• sulfur in wine
• organic farming
• biodynamic agriculture

Topic 6: Sparkling wines

Introduction to sparkling wines

• Historical introduction to sparkling wines
• Existing types of sparkling wines

The classic or traditional method

• Introduction to the natural, classic or traditional method
• The process of elaboration of the sparkling natural method

The Charmat or Martinotti method

• Introduction to the Charmat or Martinotti method
• The elaboration process
• The autoclave sweet sparkling

Topic 7: Generous, special or liqueur wines

the special wines

• The generous wines
• late harvest wines
• the raisin wine
• The Botrytis cinerea
• The ice wines

Main existing liquor wines

• sherry wine
• Sherry production
• Types of breeding
• The solera method
• Types of sherry wines
• the marsala
• port wine
• Types of Port wines
• Madeira

Topic 8: Wine tasting

Introduction to wine tasting

• Synthesis of the wine tasting
• Types of wine tasting according to purpose, method or vintage
• Wine descriptor table
• Tasting terminology

Phases and principles of tasting

• visual phase
• olfactory phase
• taste phase
• retronasal phase

Topic 9: European and New World wines

wine in france

• The great “Cru” and wine regions
• The Champagne
• The Cremants
• burgundy
• Bordeaux
• The Sauternes area
• Provence
• Côtes du Rhone
• the alsace
• The Loire Valley

wines in Europe

• Regulation and wine zones of wines in Spain
• Main varieties grown in Spain
• La Rioja, Castilla y León, Catalonia, Galicia, Castilla La Mancha, Aragón and Navarra, Jerez
• Italian wines and their categories
• Franciacorta, Piemonte, Veneto, Sicily and other regions
• the prosecco
• The wines of Germany, their varieties, zones and their classification
• The wines of Portugal, zones, varieties and classification
• Hungary, Greece, Cyprus, Austria and Slovenia

New World wines

• Chilean wines: varieties and areas
• The wines of Argentina: varieties and areas
• California wines: varieties and areas
• Australian wines: varieties and areas
• South African wines: varieties and areas
• New Zealand wines: varieties and areas
• Mexico, Uruguay and Canada

Topic 10: The wine service

The sommelier or sommelier

• The figure of the sommelier and its professional requirements
• The functions of the sommelier
• Determination of the sale price in wine
• The sommelier's tools

The wine service

• Types of wine glass
• service temperature
• Protocol and standards in wine service
• Decantation and transfer of wine

the wine list

• Necessary information in a professional wine list
• The new digital cards
• The sale of wine by the glass

The cava or wine cellar

• Main characteristics of the cellar or wine cellar
• The ideal environment and conditions for keeping the wine in the cellar
• The correct storage of the bottles
• The cellar of the day
• Cellar management

Topic 11: Wine Pairing

The phases of food and wine pairing

• Pairings and types of menu
• Basic principles of pairing
• Wine service order

Principles of food and wine pairing

• Some general pairings
• Harmonic pairing proposals
• Types of pairing
• Sensations when tasting
• Pairing by affinity and by contrast
• Difficult Foods to Pair

Topic 12: Languages in restoration

• Course A1 and A2 of English in the restoration
• German course A1 and A2 in restoration
• Poultry Products
• Main drinks and related terms
• Main types of meat
• game meats
• Main breakfast items
• sweets and desserts
• Sausages and related terms
• Salads and Related Terms
• starters
• herbs and spices
• cooking methods
• types of breads
• Pasta and rice
• types of potatoes
• Fish and crustaceans, and their main recipes
• cheeses of the world
• Main sauces used in restaurants
• The soups
• Service terminologies
• Vegetables and legumes