Advanced Certificate Course - Wine and Spirit Academy (Level - 2)

Institute of Bar Operations & Management
In New Delhi

Rs 12,54,000
VAT incl.
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Important information

  • Certificate
  • New delhi
  • Duration:
    10 Months
  • When:

Important information

Where and when

Starts Location
New Delhi
44B/1, Kishangarh, Vasant Kunj, New Delhi 110070, 110070, Delhi, India
See map

Course programme

The Level 1 program is structured in a way to basically offer foreword to the most important styles of wines accessible to front-line staff concerned in the service of wine. The program brings in a familiarity level with you to the performance of tasting wine as well as the uniqueness of the widespread grape varieties used to manufacture wines. The program is intended with the purpose to give the fundamental product acquaintance as well as skills in the service of wines requisite to get ready you for wine service.

Goals associated with the course

As and when you are done with this program you will be superiorly able to:

· Explain the major classes of wines accessible
· Exhibit a fundamental accepting of parameters that decide the major styles of brightness wines
· Portray in universal terms the foremost distinctiveness of the most important grape assortments
· State the accurate service-temperatures, paraphernalia as well as glass-ware for the service of wine
· Explain the measures for the reception, storage space in addition to retailing of wine
· appreciate the major health as well as safety thoughts when serving wine
· Use the Level-1 I.B.O.M methodical Approach to tasting to create straightforward tasting records

Offer fundamental food as well as wine-matching recommendation

1. Introduction to Wine
2. Definition - Wine
3. Varities of Wine
4. What makes wines dissimilar
5. Grape variety
6. Wine-formulation
7. Wine taste
8. Service as well as wine configuration
9. Preparation of utensils
10. Bar Catering Service
11. An opening to Food as well as Wine-Matching
12. Food flavor in addition to texture
13. Wine flavor along with texture
14. Portfolios of Tasting observations
15. Smelling observations

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