who should attend?
The course is open to students who hold the WSET® Level 2 in Wines or can demonstrate the equivalent knowledge. It is strongly recommended that students complete the WSET® Level 3 in Wines qualification before registering for this course.
The course is open to all who have at least three years of experience in the Restaurant, Bar, Hotel and Catering industry. The student will be in the process of progressing or have already progressed to a supervisory position within the department and needs to learn more about different methods of increasing sales, monitoring current sales with a view to improving the business’ bottom line in the future.
How will you benefit?
The course will enable you to gain the understanding and skills necessary to manage the wine list to complement the food provision and the organisation’s image. The student will also be in a position to both explain and follow the relevant legislative and regulatory requirements to food and beverage services.
You will also understand and be able to manage the cellar with a view to optimising sales and respect the budget for purchases of alcoholic beverages.
On completion of the module, a candidate will be able to:
- Provide the service team with information to advise customers about available beverages
- monitor the relevance of beverage lists to menu items
- identify varieties of beverages that are considered complementary to each food group
- utilise product information from food suppliers to help identify complementary beverage items for their products
- develop alternative beverage lists for special occasions and different times of the year
- develop separate beverage lists where different (or no) food menus are in operation
- develop beverage lists that complement different menus
- check that the visual design of beverage lists complement food menus and the organisation’s style
- explain the impact that legislation relating to licensing, weights and measures has upon the development of beverage lists
- explain the beverage offer’s contribution to an organisation’s gross profit margin
- manage the stock of beverages in the cellar effectively and respecting stock rotation principles
To gain the qualification candidates will be required to:
- Project – create a wine list and validate the amount of stock required for each wine position (to be submitted electronically two weeks after the course)
Required prior knowledge for course: – WSET® Level 2 Award in Wines or a similar level of competence as well as have completed the Advanced Wine Service Techniques course. An advantage, the WSET® Level 3 Award in Wines
Guided learning hours: – It is recommended that the teaching time for the course is no less than 6 hours and should be no more than 8 hours. You will need to allocate time for self-study and for completion of the research project of approximately 4 hours in total
Progression Routes – Upon successful completion of the Wine list and cellar management course, the candidate may progress to the following qualifications:
Level 4 – WSET® Diploma in Wines: – Holders of the Level 4 – WSET® Diploma in Wines will be able to identify characteristics of the principal wines of the world, make informed assessments of a product’s quality and value and identify appropriate opportunities for the products within a given market
Holders of the WSET® Level 4 Diploma in Wines will be equipped with the knowledge and skills to underpin the job requirements in roles such as a Food and Beverage Manager, a member of a marketing team responsible for product ranges, a Wine Buyer or Sales Executive