Drawing from the expertise of our Wine Development Manager and Le Cordon Bleu Lecturers, this Level 4 diploma combines essential wine theory with a hands-on and practical approach: advanced knowledge and skills in wine and gastronomy as well as a focus on management. It is composed of two terms of 3 months each.
Wine and Gastronomy (Term 1)
- Wine sensory analysis: grasp and assimilate the techniques to become competent in the art of wine tasting through the development of structured tasting notes and learn how to describe wine in a precise and concise fashion
- Wine production: explains viticulture, winemaking, maturation and bottling, in the context of climate, geography and topography. You will visit British wineries in different seasons
- Wine producing countries and regions: learn the specifics of each region and wine producing country, from the history, to the winemaking processes, with a focus on France, Italy and the fine sparkling wine regions of the world. Topics covered include an examination of the regional qualities of the wine, its terroir, climate and culture. The course will be supported by in-house tastings and professional fairs
- Alcoholic and non-alcoholic beverages: advanced knowledge on beverages that can be offered as an alternative to wine. Students will develop a structured method to assess all drinks with the same efficiency as applied to wine
- Food and wine matching: drawing from the expertise of Le Cordon Bleu Master Chefs, students will experience food and wine pairing with both theoretical and practical understanding. Includes educational lunches in restaurants
- Hospitality and events: this unit focuses on wine service, covering different styles of service and highlighting the techniques required to optimise the flavour of a wine
- Professional development: enhance learning, study and communication skills to facilitate the student integration into the wine and beverage trade
- Field visits: during the term, students will visit different wineries, breweries, distilleries and restaurants in the UK, and participate in various trade tastings and wine events
Wine and Management
Prerequisite: Wine and Gastronomy (Term 1)
- Wine sensory analysis: refine methodical sensory evaluation techniques, and develop blind tasting skills
- Wine producing countries and regions: further explore exceptional wines from a number of different origins around the world
- Beverage management: learn the technical and theoretical knowledge to effectively manage a wine and beverage department. This unit includes people management, procurement and cost control
- Distribution and commercialisation: explores the journey between winery and consumer and how to identify the right approach to distribute a product. This module includes branding, pricing methods and consumer behaviour
- Market research and business: this module is designed to equip student with the skills required to excel within a commercial environment. Students will learn how to use market research to turn a concept into a viable business venture, focusing on branding, consumer experience and marketing strategy
- Professional development: this unit certifies students to Level 2 Award for Personal Licence Holder awarded by Highfield Qualifications
- Field visits: during the term, students will visit different wineries, breweries, distilleries and restaurants in the UK and France. They will also participate in various trade tastings and wine events.
- Optional field visits: during the term, students can choose to add on a trip to France visiting wineries. The field trip is optional and at additional cost of £475 which includes a 3 day trip to France with shared accommodation, transport, meals and activities. Excursions to France are subject to the applicant meeting the appropriate visa requirements.