Each country will be discussed independently and explained in a relevant way. Topics covered include an examination of the regional qualities of wine, its terroir, climate and culture. The influence of geography and topography on viticulture and winemaking, as well as the classification of grape varieties by origin and style are reviewed. The quality of the wine will be considered within a commercial context. Accompanying this unit will be a series of practical tastings.
Students will gather a vocabulary that will allow them to describe sensations when evaluating a wine. They will objectively assess the quality of a wine and draw conclusions about its appearance and taste. Through structured tastings and blind tastings, students will become proficient in the art of wine tasting. At this level the student will receive notions of wine and sparkling wine service. They will also learn about the methods used to age and store wines, and regional trends.
This level explores and examines viticulture, winemaking, maturation and bottling. Students will gain an understanding of how these topics influence the product. Topics covered include: identification of the main processes necessary for the operation of a winery; consideration of the influences of climate, geography and topography on viticulture, winemaking methods and process, techniques and stages of wine production.
The focus of this level is to develop a theoretical and practical understanding of the interaction between food and drink from a global perspective. Students will experience pairing food and drinks with dishes prepared by le Cordon Bleu chefs. Special attention will be given to your description and explanation of sensory assessment within a commercial context. Areas that will be studied include: classification of different types of cuisine and identification of key flavors, the influence of flavor on food and wine pairings, development of an adequate vocabulary to describe foods and wines for associated promotion and marketing.
This level focuses on the production and service of other alcoholic and non-alcoholic beverages. Students will develop a structured method for evaluating beverages as efficiently as they evaluate wines. Topics discussed include: production methods, origin and taste of fermented beverages, alcoholic beverages and other beverages; relevance of proposing alternative drinks; evaluation of the qualities of each product and its application within a commercial context; development of a vocabulary that describes the sensations in the evaluation of alcoholic and non-alcoholic beverages.
Professional Development is an integral part of this Certificate. At this level we will focus on the Professional Development of students to ensure they achieve the ideal outcome of the program and their career path in the professional world of wine.