Study programmes / C-HE Horticultural Engineering / Sommelier
Course code:SOM
Course title in language of instruction:Sommelierství
Course title in Czech:Sommelierství
Course title in English:Sommelier
Mode of completion and number of credits:Fulfillment of requirements (4 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/0
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:master continuing
Semester:SS 2018/2019 - FH
Name of lecturer:Ing. Barbora Juricová (instructor, lecturer)
Ing. Kamil Prokeš, Ph.D. (examiner, instructor, lecturer, supervisor)
Ing. Jaromír Veverka, Ph.D. (examiner, instructor, lecturer)
Prerequisites:((Bachelor State Exam and Colloquium I VIN) or (Sensory Analysis of Wine II and Oenology III)) and International Viticulture and Viniculture
 
Aims of the course:Understanding the principles of submission, and his preparation before serving. Servicing the parameters for tasting. Combination of foods with different wines.
Course contents:
1.History and meaning of the word sommelier function sommelier, sommelier and utility outfit, the history of the vine, vine main varieties of gastronomic
 - This topic has been innovated in the frame of the project No.CZ.1.07/2.2.00/15.0122
(allowance 2/0)
2.Wine regions in the world, types of international wines (allowance 8/0)
3.Tasting, tasting glasses and various types, the balance of wine, appropriate to wine tasting, order samples for tasting, ranking systems
 - This topic has been innovated in the frame of the project No.CZ.1.07/2.2.00/15.0122
(allowance 2/4)
4.Submission and service of wine, sparkling, white and pink, red, decantation.
 - This topic has been innovated in the frame of the project No.CZ.1.07/2.2.00/15.0122
(allowance 4/4)
5.Bar - basic bar equipment, bar basic materials, types of mixed drinks, glasses for mixed drinks, spirits and distillates - their distribution, the production, whiskey, calvados, cognac. Armagnac, water - the division, a glass of water, other non alcoholic drinks
 - This topic has been innovated in the frame of the project No.CZ.1.07/2.2.00/15.0122
(allowance 4/4)
6.Combination of foods and beverages, options combination, combination aspects, traditional and nontraditional combination
 - This topic has been innovated in the frame of the project No.CZ.1.07/2.2.00/15.0122
(allowance 8/2)

Learning outcomes and competences:
Generic competences:
 
-ability to apply knowledge
-ability to comment on performance of others and to self-reflect
-ability to speak and write in mother tongue
-quality concept awareness

Specific competences:
 
-Knowledge of different type of wines technology
-Knowledge of grapevine varieties
-Knowledge of main organoleptic defects
-Knowledge of winetasting basics

Type of course unit:optional
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Evaluation of participation in seminars.
Written test (max. 100 points).
The course is finished with receiving min. 60 points.
 
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture28 h
     practice14 h
     professional educational excursion9 h
Self-study
     preparation for exam40 h
     preparation of presentation12 h
     report from excursion, tour, practical placement4 h
     writing of seminar paper5 h
Total112 h

Basic reading list
  • JOHNSON, H. -- ROBINSON, J. Světový atlas vína. 2nd ed. Praha: Knižní klub, 2009. 400 p. ISBN 978-80-242-2421-3.
  • JACKSON, R S. Wine tasting: a professional handbook. San Diego: Academic Press, 295 p. ISBN 0-12-379076-X.
  • STEVENSON, T. Nová encyklopedie vín: Průvodce světem vína. 1st ed. Praha: 2002. 600 p. ISBN 80-242-0856-3.
Recommended reading list
  • Whiskey: [the definitive world guide]. 1st ed. New York, N.Y.: DK Publishing, 2005. 288 p. ISBN 0-7894-9710-7.