Course Outline:
Module 1: Wine Fundamentals

• Understanding viticulture and vinification: from grape to glass.

• Major white and red grape varietals and their profiles (Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Pinot Noir).

• Old World vs. New World wine styles.

• Practical Lab: Tasting and describing wines using structured tasting techniques.

Module 2: Beer & Spirits Essentials

• Beer basics: ingredients, ale vs. lager, and major styles (IPA, Stout, Pilsner).

• Introduction to distillation: how spirits are made.

• Overview of key spirits: Whiskey, Gin, Vodka, Rum, and Tequila.

• Practical Lab: Tasting and identifying different beer and spirit profiles.

Module 3: The Art of Service

• Wine service: presenting the bottle, uncorking, pouring, and temperature management.

• Beer service: glassware, pouring, and temperature.

• Cocktail service: presentation and garnishing.

• Practical Lab: Role-playing full beverage service scenarios.

Module 4: Food & Beverage Pairing

• The principles of pairing: complementing and contrasting flavors.

• Pairing beverages with different cuisines and meal courses.

• Handling difficult-to-pair foods.

• Workshop: Creating pairing recommendations for a sample menu.

Module 5: Menu Knowledge & Sales Techniques

• Navigating the beverage menu and deciphering labels.

• Answering guest questions and making confident recommendations.

• Upselling techniques specific to beverages.

• Final Assessment: Written test and practical service examination.