Wine Service

Objectifs du programme

The Wine Service program prepares students to practise the occupation of sommelier.

Graduates of this program are likely to be employed in the restaurant sector, wine bars, hotels, inns, private clubs, establishments specializing in wines such as the Société des alcools du Québec and representative agencies, banquet halls and similar establishments, shops specializing in wine accessories as well as on cruise ships.

Depending on the size of the establishment, sommeliers perform a variety of tasks such as recommending wines and pairing wine and food, answering questions on the vintage and other characteristics of wines, and ensuring the set-up and restocking of wine cellars. They present the wine list to customers, make recommendations, take orders, ensure that the wine is at the desired temperature, serve the wine and monitor the situation. They may prepare the wine list and update it. Sommeliers may also carry out activities related to keeping a wine cellar such as making purchases, placing orders, taking inventory, receiving and sorting merchandise, ensuring optimal storage conditions as well as overseeing the ageing of wines.

Finally, sommeliers do research and participate in tastings. They may be called upon to advise wait and kitchen staff.

To perform their tasks, sommeliers use and maintain materials and tools specific to serving wines, spirits and other alcoholic beverages. They may also select these materials and tools.