ANPA - Accademia Nazionale Professioni Alberghiere

The only certified and patented method to train
and work quickly in tourism and catering

Phone: +39 06 997 069 45
Phone: +39 06 997 069 46
Mobile: +39 393 9230 999

Sommelier Basic Level
Description

DESCRIPTION
SOMMELIER BASIC LEVEL

The course is aimed at staff and maitre Brigade room / bar of companies catering hotel and other accommodation, chef, food & beverage managers, producers and representatives of wineries , caterers and amateur public , in order to let them gain a qualified and professionally updated first level relative to the viticulture , oenology and techniques of wine tasting . The evolution of taste and the growing demand for quality products has forced even the operator of the " Food & Beverage" to adopt an increasingly high level of expertise that have the capability and professionalism of type design and management of the department by the same direct . The course aims to provide the theoretical and practical know-how to perform in a more professional activity based Sommelier.

Information

DESCRIPTION
SOMMELIER BASIC LEVEL

START COURSE At any time at the option of the participant

DURATION 30 hours of practical training

N° OF PLACE Course expected only in individual formula

FREQUENCY Customizable to the needs of the participant

TIRETABLE Morning/Afternoon

COST € 2000,00 + VAT 22%

CERTIFICATE Release vocational qualification certificate for Chocolatier and HACCP certification

INSTALLMENTS € 278,00 + 2 installments of € 1087,00 c.u.
€ 278,00 + 12 installments of € 248,00 c.u.

Didactic Program

SOMMELIER BASIC LEVEL
DIDACTICAL SCHEDULE:

• The figure of Sommelier: ethics, professionalism, equipment and tools

• Viticulture: ampelography, life cycle of the plant, climate influence and importance of the study of the soil

• Winemaking: the must and wine-making techniques

• The wine: organoleptic characteristics, evolution and aging, changes, defects and diseases

• The types of bottles, their size and their evolution. The cap

• The "special wines": the vermouth, tanned wines, dessert wines, liqueur wines and fortified wines

• Sparkling wines: Metodo Classico and the Charmat Method

• Tasting techniques: visual analysis, analysis olfactory and gustatory analysis

• Technical service: succession of wine at the table, serving temperature, presentation, opening, wine service

• The types of glasses and their compatibility

• Enography national classification of wines in Italy, the main grape varieties and EEC standards.

• Wines D.O.C. and wines D.O.C.G. Italian: interpretation of the label

• The management of the cellar: the location of the premises and the criteria for storage

• Criteria for the elaboration of the "wine list" and "Beverage Cost"

• Techniques and criteria match "Food and Wine"
Sommelier Advanced Level
Description

DESCRIPTION
SOMMELIER ADVANCED LEVEL

The course is open to maitre and sommelier of catering companies hotels and other types , chef , food & beverage managers, producers and representatives of wineries , caterers and amateur public who have already acquired a qualification of Sommelier of the first level and intend to deepen their knowledge and improve their curriculum for the benefit of the performance of their professional future . The course aims to provide the theoretical and practical know-how to perform in a more professional activity of professional Sommelier.

Information

DESCRIPTION
SOMMELIER ADVANCED LEVEL

START COURSE At any time at the option of the participant

DURATION 30 hours of practical training

N° OF PLACE Course expected only in individual formula

FREQUENCY Customizable to the needs of the participant

TIRETABLE Morning/Afternoon

COST € 2000,00 + VAT 22%

CERTIFICATE Release vocational qualification certificate for Chocolatier and HACCP certification

INSTALLMENTS € 278,00 + 2 installments of € 1087,00 c.u.
€ 278,00 + 12 installments of € 248,00 c.u.

Didactic Program

SOMMELIER ADVANCED LEVEL
DIDACTICAL SCHEDULE:

• Overview of the main international wines: the wines in Europe and beyond wine production in France; analysis of the main grape varieties and wines "AOC"

• Champagne and its region

• Techniques of tasting the food: the taste-olfactory examination, the flavor, the trend bitter, the acidic tendency, the sweetness, the sweet tendency, the fatness, the succulent, the spice, the aroma, the taste-olfactory , structure, balance, harmony

• Techniques of food / wine: the "opposition" and "consistency"

• Eggs and sauces: roux and funds, marinades, dressing, appetizers, matching techniques eggs / wine

• The extra virgin olive oil: production, classification DOP and IGP, tasting techniques

• Preparation of a plate to the lamp and matching techniques best suited to wine

• Balsamic vinegar, herbs and spices pasta, rice and cereals: classification PDO, PGI, TSG and matching techniques to wine

• The products of the land: vegetables, legumes, mushrooms, truffles and wine matching techniques

• The fish, crustaceans and molluscs; cooking techniques and wine pairing

• Meat: Classification, categories, quality, cooking and matching techniques

• The meats and sausages: matching techniques to wine

• The cheese and curd: classification DOP and IGP, aging, cutting and matching techniques

• The confectionery products: matching techniques to wine

• Cocoa and chocolate: classification, types and matching techniques

• The distillates: analysis of the main national and foreign spirits, geographies and tasting techniques

• The beer types and producing countries, regions and tasting techniques

• Coffee and tea: classification and tasting techniques