Training For Sommelier Profession

The table presented below proposes a training module on wine, health and responsible drinking/serving to be integrated in any national training curricula of the Sommelier Profession as part of their certification or continuous training.

This comprehensive proposal describes the expected hours of total learning, the learning outcomes, delivery and assessment methods, the types of reading list, the minimum formal qualifications and experience required to deliver this module.

Even though Sommelier education varies from one country to the other, the proposed module is built in a way to easily fit existing training curricula and approaches. Furthermore, it can be easily adapted to serve the respective education needs of the barmen and waiter job profiles.

The training module was developed by the “VETArtdeVivre” Partnership Project funded by the European Commission (Leonardo da Vinci Programme), with the participation 9 partners from 7 countries. Special thanks for this module to the Greek Sommelier Union and the Deutsche Weinacademie.

1. Number and name of the module/unit:

Wine, Health and Responsible Drinking

2. Hours of total learning for the module/unit

Indicate the total hours of learning for this module/ unit according to: Contact hours, Self-Study hours, Hands-on hours and Assessment hours.

3. Learning Outcomes

Knowledge – at the end of the module/unit the learner will have been exposed to the following

Name/tell/recall the age limit for selling and consuming alcoholic beverages
Name/tell/ recall the national BAC limits established for drivers
Name /tell / recall other legal basics concerning selling and serving alcoholic beverages

4. Describe the basic principle of the alcohol effects to the human body and behaviour.

5. Define moderate consumption and responsible drinking pattern

6. Describe and list benefits of moderate consumption and list risk of excessive drinking

7. Recall alcohol related issues regarding the Health and Safety in the workplace

Skills – at the end of the module/unit the learner will have mastered the following skills:

Applying knowledge and understanding

Communication skills:

Explain legal framework for selling, serving and consuming alcohol to customers

Discuss & Explain drinking pattern implication to health

Advice customers on responsible and moderate drinking patterns

Interact with customers in identified risk situation

Judgmental skills:

Identify customer at risk ( e.g. intoxicated )

Identify situation (under legal age, pregnancy, drivers etc) where alcoholic beverages should be avoided

Judge and consult how to avoid drinking alcoholic beverage

Understand cultural differences, expression and drinking pattern

Learning skills:

Competences – at the end of the module/unit the learner will have acquired the responsibility and autonomy to:

Advice about moderate and responsible consumption and when consumption of alcoholic beverage should be avoided - suggest alternatives
Deal with intoxicated customer
Be responsible for implementing the law on selling and serving alcoholic beverages
Prevent labour risk from alcohol consumption at the workplace

4. Number of ECVET/ECTS of the module/unit

To be defined in national level

5. The module will be delivered through:

Main means

Seminar, discussions & presentations-animations (specified in the relation health-alcohol from professional like sommeliers, physicians)

Secondary/optional means

Role-play (how to react-behave and educate in different situations at workplaces) ,
Practical Training (action in restaurants with different kind of clients, drunk, pregnant, with family, drivers)

6. The module will be assessed through:

Oral and/or written examination

Workshops (in specific topics that concern the education adopted in order to promote moderate consumption)

7. Reading list:

Hands-out

Manuals
Presentations
Websites
Policies and procedures

8. Minimum formal qualifications and experience required to deliver this module/unit:

Certified knowledge on health, wine, alcohol and social aspects
Professional experience in the area of wine, health and social aspects
Presentation and Training Skills (experience and/or certified knowledge)

9. Enclose the Curriculum Vitae of the person who will be delivering this module/unit

Files attached to this article:

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