Wine Service

Code	5814
Diploma	AVS
Sector	Food Services and Tourism
Length of training	450 hours
Number of credits	30
Status	Program approved in 2007.

This program is offered in French:
5314 - Sommellerie

Training

Admission conditions and prerequisites

Organizations
offering
the program

At a glance

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Program Objectives

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.

Program Content

Code	Statement of Competency	Hours	Credits
900-012	To develop their professional practice	30	2
900-052	To carry out the organoleptic analysis of wines, spirits and other alcoholic beverages	30	2
900-053	To comment on the impact of the steps involved in winemaking	45	3
900-058	To present European wines	120	8
900-064	To present non-European wines	60	4
900-072	To present spirits and other alcoholic beverages	30	2
900-082	To perform tasks related to organizing and managing wine cellars	30	2
900-092	To design lists of wines, spirits and other alcoholic beverages	30	2
900-105	To provide advice on and professional service of wines, spirits and other alcoholic beverages	75	5
		450	30

Admission Conditions and Prerequisites

Persons who hold a DVS:
5293 Service de la restauration
OR 5130 Service de la restauration
OR 5793 Food and Beverage Services
OR 5630 Restaurant Services
OR
Have been granted recognition of equivalent learning.
OR
Persons practising an occupation related to the program of study.

Functional Prerequisites

Please note that the functional prerequisites do not apply to attestation of vocational specialty programs (AVS).

Specific Prerequisites

Language of instruction		Second language		Mathematics
Adults	Youth	Adults	Youth	Adults	Youth
-	-	-	-	-	-

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Sommelier

Sommeliers advise patrons. They present and serve wines and spirits to patrons according to customary rules. They design wine and spirits lists, manage purchasing and ensure storage of wines for restaurants. They also evaluate the quality of wines. This stimulating job requires a refined palate, a good sense of smell and an excellent memory. A job as sommelier suits passionate, courteous and curious personalities.