Aim of the programme
The demanding and sophisticated tourism market is only looking for high quality and innovative tourism products or services. In accordance with these theses and the previously conducted research, the Sommelier in Enogastronomy programme was developed and proposed.
The purpose of introducing the programme is multifaceted and is reflected in the tourism sector’s need for a greater number of employees with specialised knowledge in the field of wine and gastronomy, the monitoring of global standards and the hotel and restaurant sector’s increasing need for personnel who can ensure the quality and competitiveness of services, as well as the sector’s needs to constantly evolve and thereby create complete guest satisfaction. The knowledge and skills acquired in the sommelier programme allow for the professional development of the individual, a proactive attitude towards change, creative and innovative behaviour in identifying problems and finding solutions, thus contributing to strengthening the competitiveness of the hospitality business.
The main reason for starting the sommelier programme is to acquire theoretical and practical knowledge and skills about wine, enogastronomy of Croatia and the world, which are directly applicable in practise and necessary in daily business. The sommelier programme is based on the latest knowledge from the world of wine and gastronomy. The curriculum is designed for the practical training of participants and acquisition of the necessary skills and techniques for easier integration into modern business life. In addition to university teachers, renowned business experts also participate in the classes. The aim of this programme is to contribute primarily to the development of the sommelier, but also of the hospitality industry as a whole.
Learning outcomes, i.e. general and specific competences, skills and knowledge that the participant will acquire at the end of the programme
- Distinguish between the terminology and processes involved in the vinification of still, sparkling and fortified wines
- Describe the wine regions of Croatia for wine production
- Apply the correct presentation and serving of certain types of wine
- Introduce classical and contemporary ways of serving food
- Analyse visual, olfactory and gustatory components of wine
- Identify the characteristics and organoleptic properties of wines from around the world
- Introduce techniques and methods in matching wine and food, i.e. a dish
- Apply the rules of communication in the hospitality industry according to business etiquette and the code of ethics
- Apply marketing tools when marketing wine
- Apply the rules for maintaining hygiene of the workplace, premises, equipment and supplies in the catering industry
- Apply measures and working procedures in a safe manner
Programme duration
- 240 hours