Wine and Management
(Term 2)

• Wine sensory analysis: deepen your methodical sensory evaluation techniques and develop blind tasting skills
• Wine production: further explore the regional qualities of a wine, its terroir, climate and culture. This term will focus on Spain, Portugal, Germany, Austria, Mediterranean, USA, Chile, Argentina, Australia, New Zealand and South Africa.
• Hospitality and events: focuses on how to organise and host an event or a tasting. The unit will culminate with a Pop Up Wine Tasting presented by the students
• Beverage management: teaches the fundamental management theories and how to apply them in a commercial context
• Distribution and commercialisation: this unit focuses on the logistics, distribution and marketing within the wine and spirit industry. It 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: certification with Level 2 Award for Personal Licence Holder awarded by Highfield Qualifications
• Field visits: visit of different wineries, breweries, distilleries and restaurants in the UK. 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.

To enrol for this course you need to have successfully completed Wine and Gastronomy (Term 1)