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Jascots Training in Wine for Hospitality and Catering
Jascots is very proud to offer a brand new industry leading training program for the on trade and catering sector. The program has been created by our Head Sommelier, Raul Diaz, specifically for hospitality and catering professionals with an emphasis on relevant practical training that will improve service skills and product knowledge in order to enhance sales and build confidence.
Complete Course: £1000 for up to 12 people
£50 per additional person
Includes all three modules: Foundation, Intermediate and Advanced
Foundation: £300 for up to 12
£20 per additional person
Professional wine tasting technique
- Technical approach in three steps; sight, nose and palate.
What goes into wine?
- Understand the different parts of a grape
- How grapes grow, the soil and their effect on taste
- Impact of the climate
- Fermentation and ageing
Identifying the key elements in the taste of wine
- Recognize the aromas, textures and particular attributes of each grape
- Be able to understand the difference between styles
Presenting and serving wine
- Right way to present the wine with all the relevant information
- Holding and opening the bottle, pouring correctly
- "Keep checking your tables"
Front of house service & selling - "Test" - Final wine to celebrate - tasting
- Basic principles of service standards, practical exercises, how to open a bottle of sparkling wine correctly
- Final test to evaluate the progress of the training session
Intermediate: £400 for up to 12
£25 per additional person
How to read a wine label
- How to find out the vital information on an old world wine label, eg country, region, vintage and comparison with a new world wine label
Matching wine with food
- Fundamental notions of acidity, weight, texture of the wine and the interaction with food
- Practical tasting with different samples of food
Wine service temperature
- Correct service temperature and the reason behind that
- How temperature affects wine and the perception of them (palate)
Wine Sales - customer service
- How to up-sell wine showing knowledge and style with guests
- How to create a social context with the clients and take the best chances to improve sales
- How to use wine adjectives to sell wines
Front of house service & selling - "Test" - Glossary of technical terms
- Focus with more detail into the standards of service, timely service, and correct order to pour wine
- How to organize the service whilst maintaining a warm and professional approach
- Test to evaluate the progress of the training session
Advanced: £500 for up to 12
£30 per additional person
Wine list construction and category management
- How to create a wine list, balancing between countries and different styles of wine
- Explain the importance of a wine by the glass programme, margins, gross profit
- How to format and present a wine list
Wine storage - stock management
- Correct storage - the importance of light, humidity and air circulation
- How to lay out your cellar
Decanting a wine
- Reasons to decant - old world wines and new world wines
- Decanting process - practical steps in how to decant correctly.
Ill time wine service
- How to organize and manage the wine service
- Taking orders correctly, preparing a service order
- Pouring wine under pressure
- How to retain an overview of the sections in the restaurant
- Communication with the clients and colleagues.
Champagne, Sparkling wines, Dessert wines
- Champagne region, main grapes varieties, how champagne is produced
- Sparkling wines
- How to make sweet wines, matching with desserts, different styles of pudding wines.
Blind tasting - "Test" - Glossary of technical terms
- Recognize wines in a blind tasting, describe the wines based on the knowledge achieved during the training sessions, find out the country, region, style and grape.
- Test to evaluate the progress of the training program.
or for more information contact the Jascots team
Telephone 020 8965 2000
Email team@jascots.co.uk
