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  • Sommelier Management (CAPS Module 6)

Sommelier Management (CAPS Module 6)

  • Sat, June 05, 2021
  • Sun, June 06, 2021
  • 2 sessions
  • Sat, June 05, 2021, 9:00 AM 3:00 PM (ADT)
  • Sun, June 06, 2021, 9:00 AM 3:00 PM (ADT)
  • CUT Steakhouse, 5120 Salter Street
  • 1

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Sommelier Management (CAPS Module 6) is designed to provide prospective sommeliers the practical tools to apply their knowledge in a retail and restaurant environment.  Principles taught during the class include the role of a sommelier, wine list development and pricing strategies, the role of a wine agent including retail marketing principles, service skills, food and wine pairing including practical exercises, service of wine, beer and spirits, basics of mixology, as well as information on common apertifs and digestifs. 

Students will be expected to complete a project applying their knowledge and the module will conclude with a final exam consisting of a written exam, and practical exercises including decanting, sparkling wine service, food and wine pairing, blind wine evaluation and cocktail service.

A successful sommelier not only has excellent product knowledge but also has the ability to relate that knowledge to guests in a restaurant or classroom setting. In this section of the course, students will learn where and from what sources to buy wine. Become skilled at sourcing, wine list development, sales and marketing, cellar management and inventory, and develop a knowledge of the law in Nova Scotia/New Brunswick/P.E.I. Students will develop a professional manner with staff and learn the current human resource practices and training necessary to support a top-notch work force and operate a successful wine program. 

Please note that this course is open to students who have successfully completed both New World and Old World modules. For further information or inquiries, please contact, Mel at mel@rcr.ca.

Please note that the timing for sommelier management is still to be confirmed.

    Saturday June 5

  • ·      Roll of the Sommelier
  • ·      Wine List Development/Strategies
  • ·      Wine List Pricing Strategies and Inventory Management Principles
  • ·      Role of the agent/wine marketing 
  • ·      How a wine gets to market
  • ·      Preservation
  • ·       Food and Wine Pairing Principles
  • ·       Difficult Ingredients
  • ·       Food and Wine as a component of the Restaurant
  • ·       How to Increase the Guests Experience
  • ·       Practical Food and Wine Pairing Exercise

  • Sunday, June 6


  • ·      Introduction to Service Standards
  • ·      CAPS service standards detail
  • ·      Principles of wine service
  • ·      Practical demonstrations of decanting and sparkling wine service
  • ·      The appropriate glassware and practical exercise.
  • ·      Principles of mixology/ Spirit History
  • ·      Classic cocktails
  • ·      Introduction to aperitif and digestif/Their role in service
  • ·      Introduction to beer service 
  • ·      Beer service standards
  • ·      Individual training on decanting/sparkling wine service and review
  • ·      Practice Exam

Final Exam - June 27 (location and time tbd)

  • ·      Written Exam 30%
  • ·      Wine List Correction 10%
  • ·      Service Exam 45% (Sparkling Service/Red Wine Decant/Oral Dissertation/Food and Wine Pairing/Cocktail presentation
  • ·      Project 15% 




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