Advanced Wine courseLaajuus (5 cr)

Objective

After the course you masters the professional level of systematic sensory evaluation technique of beverages. You have professional knowledge about grape varieties, wine making and wine styles. You are able to work in wine service and understand the importance of wine as sustainable generator of value in restaurant business.

Content

Viticulture, vinification and wine labeling.
Different wine styles: white, red, rose, sparkling, sweet and fortified wines
Sensory assessment.
Matching wine and food.

Qualifications

You know the basics related to the manufacture of different alcoholic beverages, their serving methods and matching food and beverages. You are familiar with the basics of systematic sensory evaluation technique of beverages.

Sustainability in Beverages MMPD3000 and/or WSET-viinikurssi MP00BU29

Assessment criteria, satisfactory (1)

1)
You are able to perform sensory evaluation of alcoholic beverages. You recall facts relating to wine making, wine types and grapes. You recognize the importance of wine and alcoholic beverages as promoters of sustainable business in the restaurant and hospitality sector.
2)
You understand the sensory evaluation of alcoholic beverages. You know facts related to wine making, wine types and grapes. You are able to explain the importance of wine and alcoholic beverages as promoters of sustainable business in the restaurant and hospitality sector.

Assessment criteria, good (3)

3)
You are able to apply the knowledge about sensory analysis of alcoholic beverages. You utilize the knowledge of grape varieties, wine growing, wine making and wine styles within your work. You relate the role of alcoholic beverages as an advocate for success of sustainable restaurant and hospitality business.
4)
You can conduct analytical sensory analysis of alcoholic beverages. You correlate your knowledge about grape varieties, wine growing, wine making and wine styles. You can diagnose the role of alcoholic beverages as an advocate for success of sustainable restaurant and hospitality business.

Assessment criteria, excellent (5)

5)
You manage, maintain and improve your professional level of knowledge about sensory analysis of alcoholic beverages. You are well capable to educate the hospitality staff by sharing your knowledge relating to alcoholic beverages. You are managing and redirecting your knowledge about different perspectives of wine. You can manage and promote sustainable alcohol sales within restaurant and hospitality business.