A Sommelier is the professional individual responsible for all wine related aspects within the various areas, which comprise the world of catering. Nowadays there are many professional opportunities, which require a solid foundation that will establish the ground for proper professional development. The selection and purchase of wines, the management and maintenance of wine cellars, the organisation of wine tastings, customer service and advice or the harmonisation of wines and foods are some of the professional skills required in this sector.
At the International Cookery School our broad range of professionals has designed a training programme directed towards to present day needs. The teaching units provide all the necessary knowledge to create the foundations for a first class professional Sommelier.
For those who work in the wine tourism sector, restaurants, catering or shops specialising in wines, this is an opportunity to increase knowledge and develop skills, which had not been considered until now. For those who are just starting out on their professional lives, it is an important and indispensable step in their training.
- To train and fully develop professional skills in the art of the Sommelier.
- To create a number of highly professionally qualified individuals to fill posts, which become available in an increasingly competitive sector.
- To improve the professional career of those already working in catering.
- To enhance the skills of a Sommelier.
The International Professional Sommelier Course will comprise a total of 400 hours divided into three separate blocks: 250 class hours, 100 hours of practicals and 50 hours for the carrying out and support of the final project.
OBLIGATORY PRACTICALS AND FINAL PROJECT
EACH STUDENT must complete a period of recognised practicals of 100 hours duration, approved by the International School of Culinary Arts. These practicals may be undertaken in the student’s workplace or other establishments with a restaurant service. Should it be necessary, the International School of Culinary Arts will provide a situation where the practicals may be done. Aside from these practicals, each student will have 50 hours to prepare and finally support a final project at the end of the course.
The “Fernando Pérez” International School of Culinary Arts will grant a diploma authorised by the “Fernando Pérez” International School of Culinary Arts, the Castile & Leon Sommelier Association and the Castile & Leon Agriculture & Livestock Council. Moreover, from this year onwards the diploma will include the official stamp of the North West Academy of Seattle, Washington, which is one of the most important university enology study programmes in the USA.
For all those professionals working in the field of wine tourism, restaurants, hospitality or specialized shops is an opportunity to increase the knowledge and develop areas that may not have been raised so far. For those who begin their immersion in the professional world is an essential step in their training.
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Last updated May 24, 2016