No upcoming implementations. See the syllabus for more information.
Learning outcomes of the course
To know the basic ingredients, production methods and producing areas for the different alcoholic beverages. To have an understanding about the importance of alcoholic beverages for the restaurant business. To have a basic level of systematic sensory evaluation technique of beverages.
Know how to use labeling terms on a bottle to deduce the style
and flavour of still wines produced in the key wine producing
countries of the world.
Know how to use the labeling terms on a bottle to deduce the
style, flavour and method of production of the most important sparkling and fortified wines, spirits and liqueurs of the the world.
Be able to provide information and advice to customers and staff
about wines and spirits
Be able to produce analytical tasting notes of wines using
industry recognised tasting terms.
Know the basics of beer and cider production and styles.
To relate beverages into big picture of sustainable gastronomy.
Is able to reflect one's own learning process.
The factors affecting the style, quality and price of wines.
The main wine producing countries and grape varieties.
Most popular styles of wines, beers and strong alcoholic beverages.
The sustainable approach to alcoholic beverages as whole.
Prerequisites and co-requisites
Assessment criteria - grade 1 and 2
1 student knows the subject poorly. (S)he does not have a clear understanding about the importance of the wine and other alcoholic beverages for the hospitality business.
2 Student knows the subject satisfactory. (S)he has a basic understanding for the importance of the wine and other alcoholic beverages for the hospitality business.
3 Student's knowledge or skills are on a good level. (S)he understands the importance of the wine and other alcoholic beverages for the hospitality business.
4 student's knowledge and skills are on a very good level. One knows how to implement the knowledge and understands the subject as a whole.
5 student has a high-level of knowledge and skills about the subject and (s)he has an ability to implement the knowledge into the subject very detailed.
3 credit WSET Level 2 50 question multiple choice test weights 70% and
the remaining 2 credits are assessed by a group assignment weighting 30% on a final assessment.