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ADVANCED SOMMELIER POSTGRADUATE DEGREE
Discover the exciting world of wine with our exclusive Advanced Sommelier Postgraduate Degree, led by Josep Pelegrín, who was awarded Best Sommelier in Catalonia in 2014 and 2015, Best Sommelier in Spain in 2016. Immerse yourself in the knowledge of the most prominent winemakers and businessmen in the region. Spanish wine panorama.
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
The objective of the Advanced Postgraduate Degree is to train expert sommeliers with a deep knowledge of global wine cultures, emphasizing the rich wine heritage of Catalonia.
Classroom Sessions: Most sessions will take place with the whole class group from Monday to Thursday, focusing on guided learning. This configuration facilitates constant interaction between students and instructors, promoting a collaborative learning environment.
Training in Work Centers: Fridays are dedicated to practical training in work centers. This aspect of the program is designed to help students acquire technical and multifunctional competencies related to each module. The “learning by doing” approach in real work environments is crucial to developing practical skills and applying theoretical knowledge.
Language proficiency in Module 4: Language learning, especially in Module 4, will focus primarily through independent student work, without direct contact with the instructor. This self-study approach allows students to develop their language skills independently, which is vital in the international wine industry.
This Postgraduate Degree integrates rigorous academic standards with the practical realities of the wine industry. You will acquire essential technical skills for future professional development.
Cultivate multifunctional skills to foster responsibility, creativity, communication, empathy and preparation for the digital age and teamwork. Accompany students throughout their journey at JOVIAT, ensuring they reach their full educational potential through co-teaching and mentoring for personalized, effective and distinctive follow-up.
Evaluation and Orientation by Competencies.
Participate in evaluation and training practices, including co-evaluation and self-evaluation dynamics.
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
