WSQ Wine Service (L2)
About This Course
1. Classify wines based on grape varieties, provenance, and year of harvest
2. Identify wines by using basic sensory analysis techniques, while evaluating their quality using preliminary criteria.
3. Appraise wine label information to identify the types of wine and understand the implications of the wine's vintage and provenance on its characteristics.
4. Guide customers in ordering wine and recommend appropriate food pairings and complementary sides that enhance the flavours and overall dining experience.
5. Prepare the workstation and the appropriate drinkware to be ready for serving wines
6. Demonstrate the techniques of presenting, opening, decanting, and serving wines to enhance guests’ drinking experience
What You'll Learn
2. Reading the Wine Label
3. Wines Selection and Food Pairing
4. Open and Serve Different Types of Wines
Entry Requirements
Age 18 years old and above
At least 2 years working experience
Participants are required to have the ability to converse, read and write in English. Minimum Lower Secondary Education or WPLN Level 4 and above.