Course in Oenology in Europe

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Oenology

Many reputable international universities and other educational institutions offer the opportunity for greater personal development via law courses. These courses discuss current issues and trends involved in such fields as intellectual property and regulatory theory.

Wine is one of the most popular beverages in all parts of the world. Students earning a certification in wine studies will have access to a variety of global jobs including wine sales specialist, winery tour guide, hospitality assistant/manager, wine ambassador, winery lab technician and even field inspector at vineyards where grapes are grown and wine is regionally produced.

Europe is, by convention, one of the world's seven continents. Comprising the western most point of Eurasia, Europe is usually divided from Asia by the watershed divides of the Ural and Caucasus Mountains, the Ural River, the Caspian and Black Seas, and the waterways connecting the Black and Aegean Seas.

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Hautes Études du Goût de la Gastronomie et des Arts de la Table

Le Cordon Bleu Paris
Campus Full time 2 weeks October 2017 France Paris

The world of gastronomy and the art of fine dining is facing major changes. Consumers are more open-minded, more curious and more demanding about quality, service and information. [+]

Course Studies in Oenology in Europe 2017. Hautes Études du Goût de la Gastronomie et des Arts de la Table ARE YOU READY FOR A UNIQUE EXPERIENCE? The world of gastronomy and the art of fine dining is facing major changes. Consumers are more open-minded, more curious and more demanding about quality, service and information; at the same time, professionals are faced with rapidly evolving careers and have to choose between progressing in their own specialty or changing direction. Hautes Études du Goût provide a unique, multi-disciplinary program which aims at putting forward all the scientific, cultural, sociological and economic aspects of taste, gastronomy and the art of fine dining. After successful completion of the study program, students will be awarded the D.U.G.G.A.T (Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table), an official diploma delivered by the Université de Reims Champagne-Ardenne. For students within the European Union, 60 ECTS credits (European Credit Transfer System) are associated with the D.U.G.G.A.T. 60 ECTS credits represent a full-time academic year of formal learning in the European system. Classes are given in French and translated into English simultaneously. In addition, students will receive a certificate from Le Cordon Bleu. Articulation between the Hautes Etudes du Goût program and Le Cordon Bleu Master of Gastronomic Tourism: Any Hautes Etudes du Goût/DUGGAT graduate who wishes to further explore their passion for food and wine and enrol in the Master of Gastronomic Tourism program will receive recognition for ONE (1) elective unit of the MGT. 2016 SESSION Ask now for your application form for our 2016 course (2 weeks in October)! COURSE PROGRAM Restaurant criticism: the delicate act of judging in the sensitive field of taste Fortunato da Camara, food critic for Publico newspaper (Portugal) and culinary books author. HEG 2011 Graduate. Culture and Food: a comparative approach to food in 5 European countries and in the United States Estelle Masson is a lecturer in social psychology at the Université de Bretagne occidentale. Socio-anthropology of food - food and ethics Socio-anthropology of food - food and ethics. Presented by Vincent Moriniaux, Lecturer at the University Paris-Sorbonne Wine and magical thinking Frédéric Brochet, Wine company manager, winemaker Having redrawn the expansion of the vine and the wine, which is based on economic and civilizational elements, the course will focus on the creation of territories and "terroir" of the wine. Protected Designation of Origin (AOC in French) answer a real project of society. Medieval gastronomy Bruno Laurioux, Professor in medieval history at the University of Versailles St Quentin en Yvelines Bread revival in France today Jean-Philippe de Tonnac, journalist, essayist, and Christophe Zunic, master baker Sensorial communication and marketing Caroline Dusautoir, Lecturer at Reims Management School Marketers facing a dilemma The sensorial approach brings new hope Emotions, rediscovering a raw and primitive language Olfaction, readapting a sense The psychology of taste: the influence of education on children's food behaviour Natalie Rigal, Lecturer at the University of Paris-X Nanterre Dining: customs and traditions Anne Kolivanoff, auctioneer, specialized in tableware Gastronomy and cultural identity Denis Saillard, professor at the University of Versailles Saint-Quentin en Yvelines Gastronomy and the food service industry in the 19th Century Denis Saillard, professor at the University of Versailles Saint-Quentin en Yveline World food cultures in Paris Gilles Fumey, Professor in geography of food cultures at the University of Paris IV-Sorbonne Large cities offer an ever-increasing range of world foods. Gilles Fumey takes us on a fun and educational tour of the streets of central Paris where we can appreciate the diversity and convergence of urban eating habits and their subsequent transformation. Evolution of food consumption : what can economic analysis teach us? Pierre Combris, Director of Research with INRA Trends in food consumption: economic and social factors. This class concerns trends in food consumption in France and throughout the world over the last fifty years. It illustrates the radical effect that changing prices and incomes have on our diets. The Physics of Champagne Bubbles Gérard Liger-Belair, Lecturer at the University of Reims in the Champagne-Ardenne region - Gérard Liger-Belair invites you to "dive" into a champagne flute for a physicochemical analysis and interpretation of the various stages in the fleeting life of a bubble. Chemical Food contaminants: are consumer concerns justified? Jean-Pierre Cravedi, researcher at INRA An example of a genuine terroir effect: cheese Jean-Baptiste Coulon, Director of Research with INRA - Terroir, a geographic area, is a multidimensional concept with physical, biological and human aspects. Aroma chemistry in cooking Hubert Richard, Professor Emeritus of Chemistry of Natural Substances, ENSIA - Using current data from the physiology of taste and olfaction, the first part of the class will demonstrate the differences between taste, odor (smell) and retronasal perception (aroma). Molecular gastronomy Hervé This, Physicochemist at INRA - Collège de France - Molecular gastronomy is not limited to just cooking (or this scientific discipline would be called "molecular cuisine") but includes the physicochemical phenomena connected with human nutrition. Camembert cheese, a French myth Pierre Boisard, sociologist - Ancient Norman cheese, the camembert cheese arrived in Paris at the dawn of the industrial revolution, thanks to the railway. In the second half of the 19th Century, it was present everywhere in France. Law, food and gastronomy: the French legal exception Jean-Paul Branlard, Lecturer in Food Law at the University of Paris-Sud - Fashioned by their history and their environment, kitchens and gastronomy in France form a type of cultural expression among the most outstanding in the country. Gastronomy in the framework of taste goods - an economic analysis Christian Barrère, Professor at the University of Reims Champagne-Ardenne - How do you explain that gastronomy is becoming a mass phenomenon whereas its professional representatives only focus on a limited elite? Pedagogical meals, visits and workshops 1. A Medieval dinner Bruno Laurioux, Lecturer in medieval history at the University of Versailles St Quentin, with the team from the Grégoire Ferrandi School 2. Wine and food pairing dinner Jacques Puisais - Institut Français du Goût 3. Champagne and food pairing dinner Under the auspices of Union des Oenologues de Champagne (Champagne Winemakers Association) 4. Tasting Workshop organized by G.H. MUMM Champagne: Tasting of vins clairs and reserve wines Educational wine and food pairing lunch based on the same champagne served at different temperatures and in different glasses 5. Culinary demonstration with Le Cordon Bleu Chefs 6. Introduction to the 'Note by Note' Cuisine By Christophe Lavelle, researcher at MNHN and CNRS. 7. A guided visit of the Rungis International Market, the largest wholesale market in the world for fresh products (with Guy Chemla, Professor at the University of La Sorbonne-IV). “What thrilled me the most was discovering all the connections linking taste with all the topics we have studied. I was totally satisfied with the original and comprehensive approach to the notion of "taste", together with the quality of the lectures and their practical application thanks to the educational meals.” Claire Debruille (France) - 2005 graduate [-]

Expert In Oenology

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

Winemaking Course (expert) is aimed at all those who either through their work or in their own personal interest, desire to learn, discover and master the secrets of wine and everything about them, from their origin to the tasting. In a very practical way, you will acquire the theoretical expertise of a professional in this ... [+]

Expert in Oenology Become a winemaker Oenology today has emerged remarkably. More and more people who dedicate themselves to this wonderful science of wine and palates primed with this great world. Winemaking Course (expert) is aimed at all those who either through their work or in their own personal interest, desire to learn, discover and master the secrets of wine and everything about them, from their origin to the tasting. In a very practical way, you will acquire the theoretical expertise of a professional in this field of cultural and social prestige. Furthermore, the expert has a complete Enology complementary, convenient and high-quality audiovisual material that will serve as an ally to take this supplement expert enology distance. Agenda Enology and Viticulture - Wines of the world. The chemistry of the vine and wine. White wines. Red wines. Microbial transformations. Crianza wines. Production of wine in winery and special processes - Pink, red clarets and carbonic maceration. Special Wines Specialty Wines I. II. Clarification of wines. Stabilization of wines. Filtration and bottling of wines. Wine sensory analysis - Defects, disorders and diseases in wines. The conservation of wines. Organic wines. Oenological products. The wine tasting. The pairing wines. Final Project GOALS With expert Enology get that: Master the methods and techniques of vine growing, processing of each type of wine and other vine, the analysis of products, hygiene and storage of products. Know the most common diseases and defects of the wines. Know the methods used for wine storage. Know the different denominations of origin of wines. Techniques and use own language industry professional. Recognize by the respective tastings, the most notable features of the different types of Spanish wines. Master the basics of pairing wine with meals. Departures Expert in Enology is aimed at people who want to: Acquire specific preparation for joining a job within a company. Improve or update their training in preparation for positions of responsibility. Taking professional opportunities as the winemaker and / or sommelier. Admission requirements Access to Expert Winemaking can be performed by one of two ways: Having a university degree or Have professional experience. In this case, a committee will evaluate the knowledge and experience. [-]

Upper Reaches Of Maitre

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

The course involves a Maître deep working knowledge of the mechanics and procedures needed to run an impeccable restaurant service. During the three modules, you'll acquire the practice of professional experience that will enable you to develop your work in organization ... [+]

Course Studies in Oenology in Europe 2017. Advanced Course Maître Specialize and improve professionally as maître The restaurant maitre must possess excellent qualities of intuition, taste for service and business-minded. The course involves a Maître deep working knowledge of the mechanics and procedures needed to run an impeccable restaurant service. During the three modules, you'll acquire with practical work experience that will enable you to develop your work in organizing, planning and control of restaurant, having the skills to wine tasting and pairings and for the preparation and organization of events and their respective protocol. "The pleasure of serving" is clearly reflected in this specialty restaurant maitre. Loyalty and customer confidence towards establishing clearly wins in this post. The human factor is still the differentiator, take advantage of it! Module for wine tasting, you will receive at your home a batch with the following products: September 2 pulses corkscrew silver aluminum. Cover wine chiller. Set wine accessories. Lot of bottles for wine tasting: WHITE WINES: Cosme Palacio, Selected Harvest. Isilla Winery, Verdejo. WINE: Carratraviesa Rosado. RED WINES: Garnacha Salvaje del Moncayo. Altico Syrah. Robatie, book Agenda Professional Bartender - Introduction to the restaurant. Organization and service delivery. Organization and bar service. Buffet and room service. Banqueting. Service coffee, tea, cocktail and cigar. Charting and billing Wine tasting - History of wine and vine. Winemaking. Grapes and appellations. The organoleptic wine. The wine tasting. Spanish wine tasting. Service and food pairing. Small Organization Events and Protocol - Commercial Department. Types of events and protocol. Engineering menu. Wines, Pairing and Presentation. The Protocol on Restoration Events. Other complementary activities at the event. GOALS With the Advanced Course Maitre, get that: You unwrap properly for the facilities and to develop all technical correction service depending on the type of establishment. Acquire the knowledge and skills to meet and serve customers properly. Besides knowing treat potential customer complaints Comprehensively meet the internal organization of restaurant Know the organizational structure of a restaurant and its management, as well as the different types of services a restaurant (buffets, banquets, room service ...) Learn the parameters for making menus and letters, as well as an inventory of the restaurant Know step by step, the terms, concepts, components and factors that are involved in the development of wine tasting. Notions have the complete planning and execution of an event (from receipt to completion thereof), controlling their mounts, material and human needs. Career Opportunities The upper course is maître aimed at those who wish to acquire, improve and update their training in this sector with specific training to take up a job as head maître bar. [-]

Sommelier Course

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

From the beginning, the figure of the sommelier was regarded as a symbol of high-end restaurants, but now can find their occupation in hotels, bars, restaurants, resorts, etc.. The professional sommelier plays an important role in restoring devoted to the study, service and ... [+]

Sommelier Course Learn the techniques of a professional sommelier From the beginning, the figure of the sommelier was regarded as a symbol of high-end restaurants, but now can find their occupation in hotels, bars, restaurants, resorts, etc.. The professional sommelier plays an important role in restoring devoted to the study, communication service and wine, beverages and / or gourmet products, with the ability to give advice to anyone who required. With ESAH Sommelier Course, you will learn the functions of the professional sommelier: Wine tasting, buying and negotiating suppliers, rotation, sale and development of the letter came. If you are a sommeliers or want to work in this expanding sector, takes this opportunity to advance your career and become an expert in wine tasting. Agenda History, viticulture and enology - Wine since its inception. Morphology of the vine. The ripening on the vine. Geography wine - Definition of products and wine regions. Appellations of origin. Location of Galicia DO. Basque Country. Castilla y León. Navarra. Aragon. Rioja. Catalonia. Extremadura. Baleares. Canary Islands. Levante (Valencia and Murcia). La Mancha and Madrid. Cava. Andalusia. Cata, methods and effects - Wine. Acid substances. The sweetness of the wine. Volatiles. Other components. Aromas of compounds. Fundamental concepts for tasting. Organization and training. Terminology tasting. The Cata. The color of the wine. The smells and aromas. Taste. Method tasting. Detectable defects in wines. Vocabulary. Functions sommelier. Wine service and dealing with customers - Functions Sommelier. Pairing wine and food. Presentation, temperature and opening wines. Customer. Dish-wine pairing - Pairing. Recommendations. Plato and wine. Recommendations. Cellar management. Purchase, sale and development of wine lists - Planning company. Building and renovation of the winery. Terms of the winery. Day management and accounting. The calculation of the surcharge. Letter of wine and dishes. Spirits - Spirits consumed more. Distillation. Cognac and Armagnac brandies. Marc and marc spirits. Fruit brandies. Ron, cachaça and tequila. Grain Spirits. Anises. Vermouth. Liquors. Fortified wines. Whisky and bourbon. Preliminary considerations. Other complementary products - Approaching the extra virgin olive oil. Tea. Mushrooms. The truffle. Cheese. Legal, social and economic aspects. The image of wine. Current Trends - The national law. The Community legal order. The PAC and the wine CMO. The general framework of the regulations of the appellations of origin. General structure of the regulations. GOALS With Sommelier Course you will be able to: Qatar and evaluate the different types of wines. Knowing the characteristics of all Spanish wine regions and food pairings. Service Knowing each wine being different depending on the style of processing. Prepare the wine always in common with the food menu in our restaurant. Career Opportunities The sommelier course is aimed at those who wish to acquire, improve or update their knowledge in the field of sommeliers, who want to keep progressing in your job or to broaden their career possibilities. [-]

Curso De Cata De Vinos

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

La cata de vinos consiste en probar un producto cuya calidad queremos apreciar, buscando por medio de nuestros sentidos, sobre todo el gusto y el olfato, sus defectos y cualidades. Este acto se realiza para descubrir su naturaleza, analizar sus virtudes y sus defectos. Hoy en día tenemos muchos conocimientos sobre el mundo del vino en nuestro país, ya que existe una cultura del vino muy amplia y hay una gran tradición e... [+]

Course Studies in Oenology in Europe 2017. Curso de Cata de Vinos Aprende todo el proceso para la cata y maridaje La cata de vinos consiste en probar un producto cuya calidad queremos apreciar, buscando por medio de nuestros sentidos, sobre todo el gusto y el olfato, sus defectos y cualidades. Este acto se realiza para descubrir su naturaleza, analizar sus virtudes y sus defectos. Hoy en día tenemos muchos conocimientos sobre el mundo del vino en nuestro país, ya que existe una cultura del vino muy amplia y hay una gran tradición e interés nacional por el vino. La finalidad del curso de cata de vinos es transmitirte ese conocimiento por el apasionante mundo del vino el cual tiene su parte objetiva y subjetiva que, tras seguir unos pasos teóricos, podrán valorar su parte subjetiva. Para conseguir estos objetivos es necesario la realización de catas simultáneas con el profesor (Nariz de Oro 2010 y 2012). Para ello, recibirás en tu domicilio un lote con los siguientes productos que no deberán faltarte como buen catador de vinos: Set sacacorchos 2 impulsos de aluminio color plata. Funda enfriadora para vino. Set de accesorios para vino. ​Lote de botellas para la cata de vinos: VINOS BLANCOS: Cosme Palacio, Vendimia Seleccionada. Lagar de Isilla, Verdejo. WINE: Carratraviesa Rosado. RED WINES: Garnacha Salvaje del Moncayo. Altico Syrah. Robatie, book Agenda History of Wine and Vine - Wine since its inception. France. The start of your domain. The peninsula (Spain and Portugal). The wine today. The change of the press Winemaking - The ripening on the vine. Vintage. The pre-fermentation and pressing. Fermentation. The aging of wine. The wines of Andalusia. Sparkling. The port. Other winemaking. The sugaring Grapes and denominations - Fundamental Concepts. Diseases of the vine. Grapes. Product Definition and wine regions. Appellations. Location of DO The organoleptic wine - wine. Acid substances. The sweetness of the wine. The salty taste. Bitter taste. Volatiles. Other components. Aromas of compounds Wine Tasting - Fundamental Concepts. Organization and training. Terminology tasting. The tasting. The color of the wine. The smells and aromas. Taste. Method tasting. Detectable defects in wines. Vocabulary Spanish wine tasting - Galicia. Basque Country. Castilla León. Navarra. Aragon. Rioja. Catalonia. Baleares. Canary Islands. Levante (Valencia and Murcia). The stain and madrid. Cava. Andalusia. Estremadura Service and food pairing - Service. Temperature. Control warehouse and shopping. Pairing. Dish and Wine GOALS With Wine Tasting Course you get: Know step by step, the terms, concepts, components and factors that are involved in the development of wine tasting. Delve into the knowledge of each of the various stages of the wine, since the logical order depending on the type of initiation wine until sensory training, for each of the phases. You educate each of the senses, through comprehensive knowledge of each of them, learning to recognize problems and analysis of the strengths of this phase. Sensory skill to acquire recognition of different products, not just the field of enology and retronasal perception and sensory development. You distinguish the different terminology specific to each stage of recognition of the wine tasting, relying on vocabulary development. Afrontes successfully pairing wines with different products. Career Opportunities The wine tasting course is aimed at all people who want to discover the world of wine, learn to do a wine tasting properly to appreciate the differences between the different types of wines. [-]