Sommelier Management

A successful sommelier not only has excellent product knowledge but also has the ability to relate that knowledge to guests in a restaurant or classroom setting. In this section of the course, students will learn where and from what sources to buy wine. Become skilled at sourcing, wine list development, sales and marketing, cellar management and inventory, and develop a knowledge of the law in Nova Scotia/New Brunswick/P.E.I. Students will develop a professional manner with staff and learn the current human resource practices and training necessary to support a top-notch work force and operate a successful wine program. This will include service training to CAPS standards. This module concludes with a final service exam and a project. Students will be required to complete a staged experience to complete the module.

Dates will be confirmed with class participants.

Syllabus of Course Content:

• Class 1: Role of the Sommelier, Food & Wine Lecture, Food & Wine Pairing Lunch
  
• Class 2: Wine List Development/Strategies, Role of the agent/wine marketing
  
• Class 3: CAPS service standards detail
  
• Class 4: Practice Examination, review
  
• Class 5: Written Exam
  
• Class 6: Service Exam (four stations)
  

• 20% – Written Exam (cost structuring, wine list correction etc.)
  
• 20% – Written Exam (Food & Wine Pairing, etc.)
  
• 40% – Service Exam (Sparkling Service, Red Wine Decant, Oral Dissertation, Food & Wine Pairing)
  
• 10% – Project
  
• 10% – Participation/Attendance