Advanced Wine course (5 cr)

Evaluation scale

0-5

Content scheduling

Contents:

Tasting technique
Cultivation and production of wine
Wine classifications and labels
Key grape varieties:
Chardonnay and Pinot Noir
Cabernet Sauvignon and Merlot
Sauvignon Blanc and Riesling
Syrah and Grenache
Main wine countries:
France, Italy, Spain, Portugal and Germany
USA, Chile, Argentina, South Africa, Australia and New Zealand
Champagne and other sparkling wines
Sherry, Port and similar fortified wines

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

Contact learning at Rajakatu FK07 Wine Lab classroom

Materials

Course includes the WSET Level 3 Award in Wines study package (book and study guide with practice exam questions). The material fee of 80 € is paid to the Rajakatu main info at the beginning of the course and it includes a textbook, wines to be tasted and the opportunity to participate in the international WSET level 3 Award in Wines certificate.

Teaching methods

Lectures (followed by the WSET Level 3 Award in Wines ® study program)
Systematic tasting (WSET Level 3 Systematic Approach to Tasting Wine® SAT)
Group discussions and peer learning
WSET level 3 study videos and practice assignments
Course credit exam
Voluntary WSET level 3 Award in Wines certificate exam

Exam schedules

The course includes an exam for credits, the more detailed schedule of which will be announced at the start of the course.

In addition, students may choose to take the international WSET Level 3 Award in Wines Exam, which is ordered from London two weeks in advance (included in the course fee).

The English exam consists of two sections 2.5 h:
- Blind tasting: two wines (30 min.)
- Theory test: 50 multiple choice questions and open essay assignments (2 h)

If the student has passed both sections of the WSET Level 3 Award in wines exam (tasting and theory), the student will receive a WSET certificate and a pin. The minimum pass limit for the exam is 55% correct answers. The rejected exam can be renewed on the exam day held in connection with the next course. Retake exam 60 € will be ordered separately.

Student workload

The form of study is lectures, which include tasting exercises.
Lectures, sensory assessment, credits exam and optional WSET Level 3 exam 81 hours.
Independent study 54 hours.
A total of 135 hours.

Due to the intensive nature of the course, the student is recommended to independently familiarise themselves with the learning materials before each lecture.

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

Open university 5

A course material fee of 80 € will be paid to Rajakatu Info at the beginning of the course. The material fee includes an English language course material package, tasting wines and the opportunity to take the WSET Level 3 certificate exam, for which the student receives a certificate certificate and a pin.