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Managing the Wine and Beverage Offer in a Restaurant


A continuation of the learnings taught on our Working with Wines & Beverages in a Restaurant course, this professional wine course from Le Cordon Bleu London develops students techniques in wine analysis and evaluation skills further.

Techniques include:

  • Applying professional sensory evaluation skills to the range of wines expected to be found on most restaurant's beverage lists.
  • Acting like a wine buyer in charge of dealing with suppliers, recruiting and training staff, and compiling and pricing a beverage list.
  • Following this course, you will know how to apply the wine knowledge and techniques taught to a professional restaurant setting.

Prerequisite: An experience of working with wine or a completed entry-level course, such as WSET Level 2, or the Le Cordon Bleu professional course: Working with Wines & Beverages in a Restaurant, is required to attend this course. Please contact us using the form below if you are unsure on whether you qualify for this course.

5 days / 30 hours (plus exam)


Tuition: 850.00£

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