WSQ Understanding Viticulture, Vinification and Wine Packaging

TGS-2020505834 Understanding Viticulture, Vinification and Wine Packaging

            

 $800 (SkillsFuture Credit applicable)

*Terms and conditions applies. 

  

If you are interested, please don't hesitate and make contact with us today!

             

20, Upper Circular Road #01-24 The Riverwalk, Singapore 058416. 

 

Overview

The course aims to equip beverage professionals to a systematic way to taste, describe, evaluate and recommend wine in marketable ways. They will gain knowledge and application skills in providing wine recommendation and food pairing, and be able to apply them to the workplace.

 

Course Objective

Upon completion of the course, the candidates will be able to:

  • Evaluate the quality of wines based on viticulture and vinification processes.

  • Store wines and assess the effects of storage containers.

  • Review information for wine labelling errors.

  • Differentiate wines based on age, viticulture and vinification processes.

  • Explain how to keep up to date on industry trends in the food and beverage sector.

  • Analyse wine using the 6S wine tasting method.

  • Explain the tasting, assessing and maintaining the quality of wine, viticulture and vinification processes of wine, in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements.

  • Identify areas of improvement in processes in wine recommendation.

 

Course Content

  1. Review factors affecting wine style, flavour, quality and price.

  2. Map major grape varietals and their characteristics.

  3. Apply techniques to taste, examine and evaluate wine.

  4. Provide wine recommendation.

 

Target Audience

  • New entree to Food and Beverage industry

  • Food Handlers (i.e. any individual who prepares food and beverage products in NEA-licensed eating establishments)

 

Assessment

Training delivery is a combination of lectures, peer practice, group discussion and self-reflection. Assessment consist of practical performance and oral questioning.

 

Duration

2 days (9am-6pm)

 

Teacher to Student Ratio

1:15 (max)

 

Course Fee (with SSG Funding*)

INDIVIDUALS

TYPE

CRITERIA

FEES

Aged ≥ 21 years

SINGAPORE CITIZENS AND PR

$560.00

Aged ≥ 40 years

SINGAPORE CITIZENS

$80.00

COMPANIES 

SME – F&B

Aged ≥ 21 years

SINGAPORE CITIZENS

$80.00

SINGAPORE PR

$560.00

SME – NON F&B

Aged ≥ 21 years

SINGAPORE CITIZENS AND PR

$560.00

NON - SME

Aged ≥ 21 years

SINGAPORE CITIZENS AND PR

$560.00

# Absentee payroll support in addition to course fee funding available for company sponsored candidates.

* Terms and conditions applied to all types of SSG funding. More details at www.ssg-wsg.gov.sg/. 

 

Payment Modes

  • Cash
  • NETS
  • iBanking
  • Paynow