Trova Corsi nel Settore Alberghiero e Turistico

This course is an ideal starting point for wine enthusiasts wanting to get to grips with the basics, or those embarking on a career in wine or hospitality. In a short space of time, you’ll find yourself feeling much more confident tasting wine, navigating a wine list, buying bottles and pairing wine with food. The course will cover: o The main types and styles of wine o Common wine grapes and their characteristics o How to make food and wine pairings o Tutored tasting of nine wines (except online courses) o How to store and serve wine o How to describe wine using the WSET Level 1 Systematic Approach to Tasting Wine® (SAT) o By the end of the course you’ll be able to taste wine using a globally recognised approach, identify key styles of wine and characteristics of important grape varieties. You’ll also learn the key principles of food and wine pairing and how to apply these to your own food and wine choices.

This hands-on one-day course offers the ideal introduction to sake for interested enthusiasts and those working with sake. In a short space of time, you’ll find yourself fascinated by this diverse Japanese beverage and eager to explore more. The course will cover: o The basic principles of sake production o The main types and styles of sake o Factors affecting the flavour of sake o Tutored tastings of 8 sakes o How to serve sake o How to describe sake using the WSET Level 1 Systematic Approach to Tasting Sake® (SAT) By the end of the course you’ll know the principal categories of sake available, what defines them and what characteristics to expect from them. You’ll have learned how to taste and describe sake using a globally recognised approach and will know how to serve and store sake optimally. You'll also be familiar with some important Japanese sake labelling terms.

The WSET Level 3 Award in Sake allows you to delve deep into this fascinating product and gain a new specialism. Through a combination of online and classroom-based learning, the course is designed to give you a thorough understanding of the factors that account for the style, quality and price of sake as well its cultural and commercial importance in the Japanese and export markets. The qualification is ideal for anyone who is required to make professional evaluations of sakes regarding their quality and value, or for enthusiasts keen to immerse themselves in a new subject. Prior to arriving in the classroom, you will complete a monitored online learning module which has been designed to give you a strong grounding in the terminology and culture of sake - perfect preparation if you are new to the subject. In the classroom, our specialist educators will work with you to develop your knowledge and understanding of sake. Your sake tasting skills will be honed through tutor-led tastings of a carefully selected range of sakes, including some rare, specially imported bottles. Throughout the course, you'll cover: - The main techniques that are used in the production of sake and how they influence style and quality - The principal and speciality categories of sake - The sake industry and the commercial importance of sake in the Japanese and export markets - The principles behind the storage, selection and service of sake - Tutored tastings of approximately 37 sakes - How to taste sake and evaluate quality, identity and price, using the WSET Level 3 Systematic Approach to Tasting Sake® (SAT) On successful completion of the course, you’ll be able to describe the characteristics of the principal sake categories and give information on the key factors influencing style, quality and price. If you work with sake, you will be in an excellent position to advise management, to answer customer queries authoritatively, and to make informed selections of sakes in a broad variety of situations.

This advanced course has been carefully developed by and for professionals working closely with spirits. It also represents the pinnacle of structured spirits education for the serious enthusiast. The course will open your eyes to new categories and offer you the opportunity to taste an exceptional range of spirits from across the globe, produced by some of the most well-respected names in distillation. You'll take a deep dive into the raw materials and production processes behind the different categories, and our expert educators will work with you to develop your analytic tasting abilities through a carefully selected series of spirits samples. The course will cover: The techniques used in spirit production: - Processing of raw materials - Alcoholic fermentation - Distillation - Post-distillation practices Factors affecting the style and quality of spirits, studying eleven core spirit categories in detail: - Scotch Whisky - Bourbon - Rye Whiskey - Tennessee Whiskey - Cognac - Armagnac - Caribbean rum - Tequila - Mezcal - Vodka - Gin The characteristics of 23 additional spirit categories, focusing on: - Principal production methods - Key styles - Key labelling terms How to taste and describe spirits using the WSET Level 3 Systematic Approach to Tasting Spirits® (SAT) Tutored tastings of over 60 spirits from all over the world

This confidence-boosting spirits course for beginners is the perfect way to gain knowledge of the key styles of distilled beverage found around the world. In a short space of time, you’ll find yourself feeling more confident navigating a drinks list, stocking up your bar, and serving spirits optimally. The course will cover: o The basic principles of spirit production o The main types and styles of spirits o Factors affecting the flavour of spirits o Tutored tastings of 10 spirits (classroom courses only) o How to serve spirits o How to describe spirits using the WSET Level 1 Systematic Approach to Tasting Spirits® (SAT) By the end of the course you’ll be able to taste and describe spirits using a globally recognised approach, identify important styles of spirits and know the raw materials and production methods that define them.

WSET's flagship Diploma arms you with specialist-level skills, knowledge and recognition as an expert in the field of wines. The course not only develops advanced product knowledge but will also develop your research and analysis abilities, which will continue to be of great value to you in the future. All our classes are delivered by highly qualified educators, many of whom are MWs, and all of whom are subject-matter experts. You'll learn alongside like-minded individuals in a discussion-led setting, with all theory underpinned by tastings of an extensive variety of still, sparkling and fortified wines from all over the world. Beyond the Diploma: WSET Alumni Body Upon successful completion of the Diploma, you will gain the distinction of the 'DipWSET' postnominal, making you recognisable as one of just over 10,000 individuals worldwide who have gained this prestigious qualification. You'll join a global community known as the WSET Alumni Body. This will offer you fantastic opportunities for continued learning, including a unique programme of tasting, networking and career events and access to market reports. You’ll join ranks with many of the wine world’s most well-respected figures and build long-lasting relationships with your fellow Diploma alumni. The Diploma is comprised of six essential units of study, each designed to develop expertise in a specific area. These units are weighted differently and require different amounts of guided and private study time. Those who choose to study with us through one of our classroom courses will taste over 250 light, sparkling and fortified wines, all carefully selected by our buying team to build your analytical tasting skills and contextualise your theoretical knowledge. Online students will be offered guidance on the styles of wines to source and taste. D1 – Wine production (20% weighting) o Vine requirements o Anatomy of the vine and grape o Grape growing options, explaining and evaluating the different approaches and how these options affect grape yields, quality and the final wine produced o Natural factors in the vineyard and how they influence the vine’s ability to produce grapes for wines of different styles, quality levels and price o Winemaking and post-fermentation options and how they influence the style, quality and price of wines D2 – Wine business (10% weighting) o The types of businesses engaged in wine production and the options for getting wine to the point of sale o Factors that contribute to the price of wine o Key considerations in wine marketing D3 – Wines of the world (50% weighting) | D4 – Sparkling wines (5% weighting) | D5 – Fortified wines (5% weighting) In each of these units you will learn: o How grape-growing, winemaking, maturation, wine law and wine business influence the style, quality and price of the principal still wines (D3), sparkling wines (D4) and fortified wines (D5) of the world. o How to taste and evaluate still wines (D3), sparkling wines (D4) and fortified wines (D5) using the WSET Level 4 Systematic Approach to Tasting Wine® (SAT) D6 – Independent research assignment (10% weighting) o How to research a specified wine-related subject and clearly communicate your findings

This “Introduction to the fundamentals of French wine” programs are created for wine and food lovers, students or aspiring entrepreuneurs wishing to discover the world of french wine. We offer a two-weeks immersion on the Ferrandi Paris Campus in Dijon, in the heart of the city of wine and gastronomy. Prestigious oeno tour in Burgundy and Champagne, Masterclasses and tastings will be led by experts throughout your stay. Through this immersive program participants will acquire the fundamental of wine knowledge, oenology and wine tasting.

The pedagogical criteria with which the superior diploma training programs are developed favor the personal and professional development of the students, promote teamwork, and initiative. It prepares them for research in matters related to gastronomy and catering, while adapting to the real needs of companies in the hospitality sector. This training is complemented by internships in prestigious restaurants, hotel companies, and other catering establishments, which will facilitate the student's access to the world of work.

Restaurant and service management is in need of highly qualified professionals that have to be able to offer the best attention to the customer about selling methods, design and marketing of restaurant products, wine service, food and wine pairings, cocktails, banqueting, organization of events, etc. All of these subjects are fundamental disciplines in the training of specialized professionals in restaurant services and having as an objective to prepare the student to plan, organize, develop, control and manage restaurant activities, coordinating and supervising the different resources in the food and beverage area.

Gain a career advantage in the int'l context of Florence, Italy. Apicius features two Career / AA Program options. The Food, Wine, and Wellness track offers studies in Culinary Arts, Baking and Pastry, Wine Studies, and Wellness and Nutrition.

The Wine and Management Programme takes place in Paris, the French capital of culture, gastronomy, and the art of fine living. French vineyards remain a reference throughout the world, making the French capital the ideal location for in-depth wine studies. This program gives students a double diploma in "Wine Management" from the Le Cordon Bleu Paris Institute, opening up to a wide variety of careers in this sector, as well as in partnership with the prestigious University of Reims Champagne-Ardenne (URCA), the diploma "Wine Culture Heritage and Tourism". University of Reims Champagne-Ardenne offers specific training courses, as close as possible to the needs and realities of wine-growing and oenotourism, through teaching based on innovative research of international reputation.

El enoturismo es un fenómeno creciente en el mundo entero. Los destinos enoturísticos más emergentes están viviendo un intenso proceso de mejora e innovación en el diseño de sus productos enoturísticos, segmentando públicos objetivos y afinando los canales de comercialización. Mientras los destinos más maduros están afrontando el reto de la sostenibilidad y la saturación, como el sector turístico en general. En este cruce de caminos se alternan los grandes casos de éxito y los grandes fracasos. La gran demanda de empleo y la gran oportunidad de negocio pasan por comprender la complejidad y la singularidad del sector enoturístico, necesariamente a través de la profesionalización.

El enoturismo está enfocado a promocionar el mundo del vino y sus procesos de producción, destacando las particularidades de cada bodega, a través de actividades turísticas y culturales.

El Curso de Sommelier semipresencial permite al profesional del vino adquirir, ampliar y/o actualizar su formación en este ámbito aprovechando las ventajas del formato semipresencial, al mismo tiempo que cuenta con el soporte de la amplia experiencia y prestigio de la formación presencial en sumillería del CETT. En el Curso de Sommelier semipresencial el alumno se beneficia, de esta manera, de lo mejor de las dos metodologías: en línea y presencial. Permite, por un lado, que la teoría y gran parte de las actividades se realicen de forma virtual, utilizando las herramientas digitales más innovadoras y contando con el apoyo y el seguimiento experto de nuestros docentes de forma individual y personalizada. Por otro lado, la parte presencial permite consolidar los conocimientos adquiridos anteriormente realizándose de forma intensiva, por lo cual, la asistencia a los módulos presenciales es obligatoria. El alumno que supere el Curso de Sommelier semipresencial obtendrá el título de Certificado de Extensión Universitaria del CETT-UB.