Wine & Beverage Management — Sommelier Foundation

A foundation sommellerie course for hospitality professionals and enthusiasts, taught by WSET-qualified faculty. You learn systematic tasting technique, the principal grape varieties and wine regions of Europe (with a focus on Swiss viticulture), food-and-wine pairing, and professional wine service including decanting and glassware. The management component covers beverage-list design, pricing and margin control, and cellar management — the commercial skills that make a wine programme profitable. Assessment combines a blind-tasting practical with a written theory paper, preparing students for WSET Level 2/3 examination entry.