Sommellerie & Oenology | Professionalize the wine service
Duration : 8h - 1 day
Admission : For all
Pace : Classic
PROFESSIONAL TRAINING
PROFESSIONALIZE
THE WINE SERVICE
Deepen your knowledge of the different methods, techniques of preparing and serving wines;
Guarantee customer satisfaction
Whatever the standing of the restaurant, particular attention must be paid to the service of drinks in general and that of wines in particular, since the sale of drinks represents a significant part of the turnover (30%). Wines must be served at the right temperature, in suitable glasses and with a minimum of precautions. Serving wine must be an art, a way of to satisfying an increasingly demanding clientele.
Educational objective:
Deepen your knowledge of the different technics of wine service
Operational objectives:
Master the rules of wine service, Know how to dramatize the wine service to create a unique customer experience and stand out from your competition
Certificate :
Validation certificate
Prerequisites
Be of legal age for wine tasting
Funding
OPCO, Pôle emploi, Fonds propres
Opportunities
Sommelier, Head Waiter, Head Waiter, Restaurant Director.
EXTRACT FROM THE PROGRAM
Downloadable PDF version:Download
1. KNOWLEDGE OF WINES
1. KNOWLEDGE OF WINES
-Service techniques
- Knowledge of wines and local products
-General culture, history and heritage
-English
-Stress management
- Scenario
- Mock competition
1. KNOWLEDGE OF WINES
-Service techniques
- Knowledge of wines and local products
-General culture, history and heritage
-English
-Stress management
- Scenario
- Mock competition
1. KNOWLEDGE OF WINES
-Service techniques
- Knowledge of wines and local products
-General culture, history and heritage
-English
-Stress management
- Scenario
- Mock competition
1. KNOWLEDGE OF WINES
-Service techniques
- Knowledge of wines and local products
-General culture, history and heritage
-English
-Stress management
- Scenario
- Mock competition
INSTRUCTOR
BAPTISTE ROSS-BONNEAU
Winner of the national and international Sommellerie Sud de France Challenge in 2018, Baptiste is a sommelier consultant and ambassador for wines from the south of France. He works in the restaurant business but also with regional appellation unions and large Languedoc estates such as: Gerard Bertrand, Anne de Joyeuse, Maison Ventenac, Borie de Maurel, etc.
Previously, he worked as Head Sommelier at the starred restaurant of the prestigious Hôtel de la Cité in Carcassonne.