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POSTGRADUATE IN SOMMELIER

Explore the world of wine with our exclusive Sommelier Graduate Program,
directed by Josep Pelegrín, awarded Best Sommelier of Catalonia in 2014-2015.
and Best Sommelier of Spain in 2016.
Learn from the most outstanding winemakers and entrepreneurs of the Spanish wine scene.

Summary

Duration

7 months (800h)

Location

Manresa (Barcelona)

Dates

October – April 2025

Price

11.200€ €

Opening of applications

January 10, 2024

Deadline

June 30, 2024

Curriculum

MODULE 1

Generic knowledge of the Sommelier


VITICULTURE

  • History of wine
  • Viticulture in the world
  • Main processing countries
  • The vegetative cycle
  • Cultivation conditions
  • Type of soil
  • Vineyard morphology
  • Grape microbiology
  • Maturation
  • Vineyard diseases
  • Main treatments
  • Validation of learning

OENOLOGY

  • Maturation and oenological microbiology
  • The grape harvest
  • White wines
  • Rosé wines
  • Red wines
  • Aging and aging
  • Bottling
  • Sparkling wines
  • Special vinifications
  • Validation of learning

THE TASTING

  • Anatomy and physiology of the senses
  • How our brain works when we taste
  • Introduction to tasting
  • Tasting of white and rosé wines
  • Red wine tasting
  • Sparkling wine tasting
  • Validation of learning

PROCESSING REGIONS

  • DO. Catalonia
  • DO. Pla de Bages
  • DO. Penedès
  • DO. Barberá Basin
  • DOQ. Priorat
  • DO. Montsant
  • DO. Terra Alta
  • DO. Alella
  • DO. Cava
  • DO. Empordà
  • DO. Costers del Segre
  • DO. Tarragona
  • Validation of learning
  • DOCa. Rioja
  • DO. Ribera del Duero
  • Castilla León
  • Northern Zone (Navarre-Basque Country)
  • Galicia
  • Northeast Zone (Aragó-Madrid)
  • Islands (Balearic-Canary Islands)
  • Mediterranean Zone (Valencia-Murcia)
  • Castilla León
  • Castilla La Mancha – Extremadura
  • Validation of learning
  • France: Burgundy
  • France: Bordeaux
  • France: Champagne
  • France: Loire France: Côtes du Rhône
  • France: Pyrenees and Mediterranean area (Languédoc-Roussillon-Southwest-Provence)
  • France: north-central zone (Jura-Alsace)
  • Validation of learning
  • Italy Germany
  • Central Europe (Austria-Switzerland-Czechia-Slovenia)
  • Eastern Europe (Romania-Bulgaria-Hungary-Slovakia-Russia…)
  • Mediterranean Europe (Greece-Croatia)
  • Asia and Oceania (Australia-New Zealand)
  • North America
  • South America
  • Validation of learning

COMMUNICATION

  • Basic communication techniques
  • Advertising and specialized marketing
  • Traditional and digital communication
  • Media and communications
  • Validation of learning

MODULE 2

Restaurant Sommelier

SERVICE TECHNIQUES AND PROTOCOL

  • Basic service operations
  • Dynamics and service protocol
  • Cups and other tools
  • Validation of learning

GASTRONOMIC PRODUCTS

  • Coffees and infusions
  • Vermouth
  • Beer
  • Olive oil
  • Fortified wines: Sherry
  • Fortified wines: botrytis-Porto-Eiswein
  • Fortified wines: Port and eiswein
  • Validation of learning
  • Sake
  • Cheeses
  • Ham-Foie-Caviar
  • Distillates and cocktails
  • Validation of learning

PAIRING

  • Pairing 1
  • Pairing 2
  • Pairing 3
  • Practical pairing
  • Validation of learning

RESTAURANT INTERNSHIPS



MODULE 3

Store Sommelier



WINE MANAGEMENT AND MARKETING

  • The wine list
  • Validation of learning
  • Marketing
  • Tasting methodology
  • The store sommelier
  • The life of a sommelier
  • Validation of learning

RESTAURANT INTERNSHIPS


MODULE 4

Winery Sommelier

ENOTURISM

  • Enotourism competencies and needs
  • Wine tourism: possibilities
  • Wine tourism: nearby examples
  • Validation of learning

ENGLISH IN USE

  • Introduction to the course
  • Validation of learning

WINERY INTERNSHIPS


Methodology

Theoretical basis and practical learning experience to solve professional and personal challenges, encouraging self-reflection and debates on Catalan gastronomy.

To understand our cultural background, our learning tools and strategies we focus on real-life needs that involve contact and working together with other students, external collaborators, companies, local producers, chefs, etc.
We use different techniques and methodologies and elaborate traditional and modern recipes, in order to experience the authentic daily Catalan cuisine.

We are experiential and learn through lectures, show cookings, producer visits, workshops, problem-solving learning and activities that involve adaptability to change and encourage content creation through collaborative learning and personal background.

Evaluation system

The evaluation of competencies and training focuses on the students’ learning process, how they perform and what they do.

The quality of your process will be evaluated on a daily basis, including your attendance, creativity, communication skills, adaptability and respect.

Their improvement in learning will also be evaluated in the face of their own mistakes, as well as their attitude towards their classmates and teachers, towards possible challenges and how they face and solve them.

Their progress in learning will also be evaluated, in the face of their own mistakes, as well as their attitudes towards their classmates and teachers, in the face of possible challenges, and how they face and solve them.

In the last week of the program, students will carry out a final challenge project to test everything they have learned. rephrased

In the last week of the program, students will complete a final project challenge to test everything they have learned.

Individual activities ___ % ___ % Individual activities
Teamwork ___ % Teamwork ___ % Teamwork ___ % Teamwork ___ % Teamwork ___ % Teamwork
Final project ___% ___% ___% ___% ___% ___% ___% ___% Final project
Attendance and attitude ___ % Attendance and attitude ___ % Attendance and attitude ___ % Attendance and attitude

  • Josep Pelegrín impartiendo clase de cata de vino en Oller del Mas
  • Group of students in the vineyards of Oller del Mas
  • Estudiantes en sala de experimentación en Oller del Mas