The aim of the course is to make students acquire, through direct experience, skills regarding the execution of the main preparations of Italian and International gastronomy and the management of high quality professional cuisine, including legislative and hygienic aspects
teacher profile teaching materials
The functions of the Sommelier
Physiology of the senses
Sensory Analysis
Viticulture
Oenology - The vinifications
Oenology - Refinement of wines
Sparkling wines
Special wines
Passito and special wines
Wine legislation
Beer
Educational visit to the winery
The distillates
Programme
Course presentation - seminar "introduction to wine communication"The functions of the Sommelier
Physiology of the senses
Sensory Analysis
Viticulture
Oenology - The vinifications
Oenology - Refinement of wines
Sparkling wines
Special wines
Passito and special wines
Wine legislation
Beer
Educational visit to the winery
The distillates
Core Documentation
handouts provided by the theachersType of delivery of the course
each lesson includes a first theoretical part and a subsequent tastingType of evaluation
the exam takes place with a written test and with a subsequent tasting test.