who should attend?
The course is designed for preparing you for your first position in the Front of House for a Restaurant, Hotel or Catering department. You will learn about the basics of service, how to open and serve a bottle of white or red wine at the table side. How to take an order, make suggestions of appropriate wines and avoid any misunderstandings in a stressful environment.
How will you benefit?
On completion of the course, you will be able to:
take a beverage order
- serve a bottle of still white wine or still red wine to a customer following proper service rules
- read a wine label correctly (for the main styles available in the market)
- be aware and understand the Swiss legislation on the service of alcoholic beverages
- follow the procedures for the service of wine at the table side
if you follow this course as well as the Level 1 – Introduction to wine and Swiss wine course you will also be able to:
- understand and be able to explain in simple terms, how wine is made
- be able to name the main grape varieties in Switzerland and recognise the main wine-growing regions
- be able to follow the main principles of food and wine matching in suggesting suitable wines for customers
To gain the Introduction to Wine Service qualification candidates will be required to:
Complete a programme of training
There are three parts to the Level 1 – Wine & Wine Service module:
- Demonstrate a suitable level of wine and beverage knowledge and tasting skills
- Demonstrate a suitable level of service skill in the selection and service of wine at the table side (practical assessment)
Required prior knowledge for course: no prior knowledge required
Guided learning hours: it is recommended that the teaching time is not less than 4 hours and no more than 6 hours (including the practical exercises)
N.B. we suggest, that the Level 1 – Introduction to Wine and Swiss Wine course should be taken at the same time as the Introduction to Wine Service course.
Upon successful completion of the Introduction to Wine Service qualification, the candidate may progress to the following qualifications:
The WSET® Level 2 in Wines: – For individuals seeking a core understanding of wines, this qualification explores the major grape varieties and important wine regions in which they are grown. You will learn about the styles of wines produced from these grapes as well as key classifications and labelling terminology.
Level 1 – Introduction to Beer and Beer Service: the course is essential for anyone who has to suggest and serve beer appropriately in a restaurant, bar or hotel. You will learn about the production process, what the ingredients are and how they influence the taste. How to store the beer, maintain and clean the equipment for the service.
Advanced Techniques in Wine Service: – This qualification is ideal for all who wish to broaden their knowledge of wine service and apply their skills in a restaurant environment. Candidates will learn about the service process and how to resolve common customer service problems.
Candidates will also learn how and when to perform advanced service techniques, such as serving sparkling wine, decanting and aerating wine as appropriate.