For the vast majority of F&B team members, there is no need to be a highly trained sommelier and indeed this can put people off from learning more about wine and champagne. But all team members at some time will be faced with questions from customers who need to feel confident too with the response.
This module covers a range of topics from understanding the difference between old world v new world wines, overviews how wine and Champagne is made including vegan and fruit wines along with key grape varieties and flavours. Explore the wines of the 5 key wine producers; Italy, France, Spain, USA and Australia, then take a trip round the world to discover more! Dive into the world of fortified wines including port, sherry and dessert wines. Understand quality classifications and learn how to read wine and champagne labels from different countries. Finally, consider the key principles of matching food with wine and look at the tasting profiles of some key wines.
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This module is fully interactive using a range of videos, questions and activities aligned to hospitality to ensure learners develop an understanding of why it is important to be aware in the workplace why procedures and standards are used. Case studies and full colour images illustrate examples of standards.
2.5 Hour
1
Screen Reader
To Further Information
English
30 Questions
Automatic Download
Yes
This module is designed for operational team members and Supervisors working in any style of restaurant or food service business. Team members who advise customers on their wine selection such as Event Co-Ordinator's, would also benefit from this module. It is best placed as development training or to meet a specific need. As part of an internal company training scheme the module could be used by team members from any department to develop their knowledge of hospitality. Some people use this module just out of interest to add to their own knowledge! An Introduction to Wine and Champagne will contribute to the off job training hours for team members undertaking a Level 2 Hospitality Team member apprenticeship and may contribute towards a Level 3 apprenticeship. The module is also part of our complete Professional Wine and Champagne Service programme (this can be found in the Wine and Champagne category in the right side bar) which forms a base knowledge for other formal learning and qualifications and would generally meet most requirements at Level 2 and some at Level 3.
The end quiz ensures that key points are both remembered and understood and using 30 questions covers key aspects of the An Introduction to Wine & Champagne module content and objectives. The pass mark is 80% and on successful completion, the certificate endorsed by the Institute of Hospitality is automatically available to be downloaded. Questions are in the same style as within the learning part of the module, ie: drag and drop, single choice and multiple choice and there is an opportunity to review the key points before starting the quiz. If needed, incorrect answers can be reviewed before retaking the quiz as many times as needed.
Completing training doesn’t always mean that action and change happens! Use our unique action plans that learners can download from within the module and complete. A series of questions asks learners to apply the information in the module to their workplace by firstly, identifying if changes in terminology could be considered, if a PEEP is in place and if it is used correctly, then inviting learners to consider each type of impairment and how they could help their customers feel welcome and comfortable. There is also a question that applies to assisting colleagues that may have an impairment. Managers can use the action plans to discuss with individuals to determine additional training needs or support and the plans can be used in team meetings to discuss the ideas people have and what could be implemented to drive GREAT customer service, create an inclusive environment and ensure the investment in training works!. In addition, there are links to websites and documents that can be used to research more ideas and encourage learners to carry on learning.
The Institute of Hospitality endorses all our training modules and programmes.
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