In this introduction to wine course you will learn the whole process of the history and grape growing in the vineyard, through the steps of wine making, wine types and finally selling wine to customers in hospitality.
You will gain skills and knowledge to communicate confidently to customers and work colleagues about wine.
Customer Testimonials
“Enjoyed learning about all the different areas and how to apply them in the work place.”
“I liked the Interactive aspect as well as the attached pdf links used for reference.”
“I liked the training, especially the constructive response when I’ve answered wrong.”
What You Will Learn
This course covers the following topics:
- History - Where, when and how wine came to fruition
- Vineyard – How grapes are grown and the vineyard/climates impact on the wine
- Grape varieties and wine types – Different grape varieties and types of wine
- Selling Wine – How to recommend, match wine and food and suggest wine to customers
- Glass types - Different types of bottles, how to open and the glass types used
- Opening, Pouring and Serving – How to professionally pour and serve wine to customers
How you will be assessed
You will complete an assessment quiz at the end of each section of the course.
Qualification
On successful completion of this unit you will receive a certificate of completion. This document does not constitute a certificate of accreditation or a statement of attainment.
Roles and quality assurance
Hospitality Essentials is responsible for the quality of the training and assessment that you will receive. Based on you achieving these requirements Hospitality Essentials is responsible for issuing you with a certificate of completion.
Valid state requirements
This is a non-accredited 100% online training course is considered the minimum requirement for everyone working in hospitality. You will be issued with a certificate of completion.
- Duration - 1 hrs
- Skill level - Easy
- Language - English
- Students - 250,000 +
Not Applicable
Not Applicable
Not Applicable
Not Applicable
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