Advanced Wine course (5 cr)

Evaluation scale

0-5

Objective

After the course you masters the professional level of systematic sensory evaluation technique of beverages. You have professional knowledge about grape varieties, wine making and wine styles. You are able to work in wine service and understand the importance of wine as sustainable generator of value in restaurant business.

Content

Viticulture, vinification and wine labeling.
Different wine styles: white, red, rose, sparkling, sweet and fortified wines
Sensory assessment.
Matching wine and food.

Location and time

Face-to-Face course at Rajakatu C112 Wine Lab classroom from 16.3.-5.5.2022
Lectures on Wednesday evenings at 5-8PM and Thursday evenings at 4-7PM

Materials

Material fee of 80 euros, which includes wine tastings, WSET Level 3 Award in Wines study pack and WSET Exam for the wines..

Teaching methods

Sensory evaluation
Lectures
Exam

Exam schedules

5.5.2022 harjoitustentti
11.5.2022 exam

Completion alternatives

Only lectures at Rajakatu main campus (no hybrid lectures)

Assessment criteria, satisfactory (1)

1)
You are able to perform sensory evaluation of alcoholic beverages. You recall facts relating to wine making, wine types and grapes. You recognize the importance of wine and alcoholic beverages as promoters of sustainable business in the restaurant and hospitality sector.
2)
You understand the sensory evaluation of alcoholic beverages. You know facts related to wine making, wine types and grapes. You are able to explain the importance of wine and alcoholic beverages as promoters of sustainable business in the restaurant and hospitality sector.

Assessment criteria, good (3)

3)
You are able to apply the knowledge about sensory analysis of alcoholic beverages. You utilize the knowledge of grape varieties, wine growing, wine making and wine styles within your work. You relate the role of alcoholic beverages as an advocate for success of sustainable restaurant and hospitality business.
4)
You can conduct analytical sensory analysis of alcoholic beverages. You correlate your knowledge about grape varieties, wine growing, wine making and wine styles. You can diagnose the role of alcoholic beverages as an advocate for success of sustainable restaurant and hospitality business.

Assessment criteria, excellent (5)

5)
You manage, maintain and improve your professional level of knowledge about sensory analysis of alcoholic beverages. You are well capable to educate the hospitality staff by sharing your knowledge relating to alcoholic beverages. You are managing and redirecting your knowledge about different perspectives of wine. You can manage and promote sustainable alcohol sales within restaurant and hospitality business.

Qualifications

You know the basics related to the manufacture of different alcoholic beverages, their serving methods and matching food and beverages. You are familiar with the basics of systematic sensory evaluation technique of beverages.

Sustainability in Beverages MMPD3000 and/or WSET-viinikurssi MP00BU29

Further information

Avoin amk 2