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SOMMELIER DIPLOMA
3-month program by Spain’s best sommelier,
2016, to learn about and experience the
best Catalan vineyards wineries.
Semester Syllabus
Code course 1224016
Context. History, cultural aspects and traditions
This course provides a unique opportunity to learn and contextualize Catalan Wines through its history from the middle ages to nowadays, and its relationship with culture and traditions of the region.
Included in this course content, is the understanding of taste physiology.
Code course 2224016
Viticulture
This course will focus on learning the process of grape growing, the terroir, the climate, latitudes and soils, that shapes the local grape qualities. The student will learn all the way the process, from the vine, the harvest practices (“la verema”), to the bottle.
Code course 3224016
Oenology
This course will offer the opportunity to learn the winemaking process, in the best way possible, making it. The student will be in the best scenario possible, they will make wine on site, in well known local wineries.
Code course 4224016
Taste: Wine Tasting techniques. How and why we taste wine
The student will focus on why and how we taste wine; examining the wine’s appearance, aroma, flavors, and textures to understand how and where it was made, as well as its quality. This course offer the opportunity of learning the tasting techniques, the sensory distinctions; so the student will be able to use those skills from now and on, in each tasting they are involved.
Code course 5224016
Grapes
Topics covered in this course include most important grape varieties, based on different geographical areas of Catalunya, and the Mediterranean region in general.
Code course 6224016
Wine Regions
The student will learn in-depth the 12 wine regions of Catalunya, visiting all of them and learning the wine that is being made i each area.
Code course 7224016
Wine Services
The student will be introduced to the concepts involved in food and wine pairing, using sensory abilities to recognize those elements in food and wine that complement each other. The focus of this course will be on wine service as well.
Methodology
Theoretical basis and practical hands-on learning experiences to solve professional and personal challenges, encouraging self-reflection and conversations about Catalan gastronomy.
To understand our cultural background, our learning tools and strategies will be focused on real life demands that involve the student’s contact with the people who are launching these requests (other students, external collaborators, companies, local producers, chefs, etc…). Using different techniques and methodologies, all participants will create elaborations, ranging from traditional to modern, in order to experience authentic Catalan everyday cuisine.
The program will follow many common and interdisciplinary experiences, such as lectures, show cooking, producer visits, workshops, problem-solving learning, and activities that involve adaptability to changes or promote content creation through collaborative learning and personal background.
Asstesment system
The competence and training evaluation focuses on the students’ process to learn, How they performtheir performance and their doing.
The quality of their process will be assessed evaluated day in and day out day after day, including their attendance, creativity, communication skills, adaptability, and respect.
Their learning improvements when in front of their own mistakes will also be evaluated, as well their attitude towards their mates and teachers, towards possible challenges and how they face and solve them.
Their learning progress, in the face of their own mistakes, will also be assessed, as well as their attitudes towards their mates and teachers, toward possible challenges, and how they confront and resolve them.
Last week of the Program the students will work out a final project challenge to check all they have learned. refrased
In the final week of the program, students will complete a final project challenge, to check everything they had learned.
Individual activities ___ %
Team work ___ %
Final project ___%
Attendance and attitude ___ %
