transparency for mobility in tourism: transfer and … · this project has been funded with support...

This project has been funded with support from the European Commission. This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

Transparency for Mobility in Tourism: transfer and making system of methods and instruments to improve the assessment, validation and recognition of learning outcomes and the transparency of qualifications in tourism.

AGREEMENT n° LLP-LDV-TOI-10-IT-538

UNIT FRAMEWORK ABOUT THE

SOMMELIER QUALIFICATION


UNIT n. 4

To manage the client

QUALIFICATION EQF LEVEL ECVET CREDIT POINTS

Sommelier 4 12

LEARNING OUTCOMES IN TERMS OF COMPETENCE

The subject is able to:

1. Manage the welcome and dismissal activities of the clients

2. Suggest wine to the clients.

3. Offer a correct food and wine match

1. To Manage the welcome and dismissal activities of the clients the subject must know how to

Show the client to their table

Present the menu and the wines

Detect the problems raised by the clients

Give the bill to the client

Value the clients’ proposals

Communicate with the customer in foreign language, when it is necessary

by taking into consideration the clear and polite communication during the carrying out of the service.

2. To Suggest wine to the clients the subject must know how to

Advise the clients and go along with their wishes and requirements when possible;

Advise the clients in what concerns the choice of wines by adopting the parameters of the English or the French

schools.

Suggest the wine based on the season and/or the characteristics of the territory;

Communicate with the client in a foreign language, if necessary

by providing the maximum discretion and by working always with a smile forgetting their personal problems.

3. To Offer a correct food and wine match the subject must know how to

Find the matching wine to the dishes chosen by the client.

Motivate the choice for a particular wine based on the intensity of the sensations induced by the dish (or vice

versa), by taking into consideration the Mercadini method for matching dishes and wine.

Chose the best series of table wines based on coded rules for the succession of the alcoholic strength and

temperature.

By taking into consideration to be clear and discreet when delivering the information, to identify and quickly respond to

each and every additional request the clients might have and to verify if the client enjoyed their wine.


COGNITIVE LEARNING OUTCOMES To show the sector specific language to wine showing

To describe the wine list characteristics

To illustrate the information to describe the wine to client

SKILL LEARNING OUTCOMES

To use the correct terminology to give information to client about wine

To choose the adequate information to wine presentation

To apply the correct welcoming techniques

INTERPRETATION OF LEVEL To be able to:

1. Manage the welcome and dismissal activities of the clients

2. Suggest wine to the clients.

3. Offer a correct food and wine match

The subject must demonstrate that he/she can:

The indicators are:

illustrate how to welcome and say goodbye to the customer, explaining what actions must be taken to make him/her feel at home

completeness and correctness of the illustrated procedures

illustrate the characteristics and information that must be provided regarding a wine to recommend to the customer based on requirements that have been expressed

consistency between the information and the customer’s expectations

correctness of the provided information

illustrate the parameters for matching wine and food

correctness and completeness of the described parameters


EVALUATION PROCEDURES

Type of test

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Written tests

Closed-ended questions

▪ multiple choice

▪ questions to be completed (with the

choice of a set of options)

▪ fill in the blanks (with the choice of a set

of options)

▪ mini-cases (with multiple choice questions)

▪ matching questions Open-ended questions ▪ open-ended questions

▪ questions to be completed (free wording)

▪ fill in the blanks (free wording)

▪ mini-cases (with open-ended questions) Case solutions

▪ with open-ended questions ▪ closed-ended questions

“Traditional” tests ▪ Essays ▪ Problems ▪ Exercises (e.g. equations)

Oral tests Interviews

▪ structured ▪ semi-structured

▪ unstructured Practical tests Checklist of

observations X ▪ process-related x ▪ product-related X

Technical reports Simulated

performance

Checklist of

observations

▪ process-related ▪ product-related

Technical reports


Validation If not, enclosing report comments or specific standards / documentation related to the descriptive profile / Unit

yes

NO


UNIT n. 5

To show the wine to the client

QUALIFICATION EQF LIVELLO ECVET CREDIT POINTS

SOMMELIER 4 12


The subject is able to:

1. Supply pieces of information on a chosen wine

2. Perform the decantation

3. Serve the wine ordered by the client

1. To Supply pieces of information on a chosen wine the subject must know how to

Indicate the year, the vineyard and the manufacturing company;

Describe the territory of origin;

Tell the story of the territory in which the wine is produced as well as the manufacturing techniques;

Communicate with the client in a foreign language, if necessary

by taking into consideration the clear communication and the discretion during the description of the

information and by trying to have the client’s interest.

2. To Perform the decantation the subject must know how to

Transport the bottle from the cellar by maintaining it into a horizontal position with the help of the

hamper

Open the bottle directly into the hamper

Rinse out the decanter in lukewarm water.

Pour a small quantity of the wine to be served into the decanter.

Pour some wine into a designated glass.

Light the candle and place it behind the bottle’s neck;

Take the decanter with the left hand and the bottle with the right.

Pour the wine slowly from the bottle into the carafe by always holding the bottle horizontally and by

carrying out the procedure in a single step as to ensure that the bottle’s waggle does not stir the

deposit on the bottom

Interrupt the decantation when the candle light shows the deposit on the bottle’s neck.

Turn off the light of the candle with moist fingers or by submerging the wick into the liquid wax and

taking care that bad smells are not released in the process.

By respecting the decantation techniques and the hygiene regulations of the sector.


3. To Serve the wine ordered by the client the subject must know how to

Verify and eventually prepare the appropriate glass for the specific wine on the client’s table.

Chose the requested bottle of wine.

Make sure the temperature of the bottle is appropriate for the organoleptic characteristics of the

wine.

Take off any metal caps from the cork

Remove the cap by using an appropriate corkscrew for the cork or the plastic cap.

Smell the cap in order to detect any anomalies.

Pour a small quantity of wine in the glass in order to check the taste and the olfactory notes.

Pour the first glass of wine to the person that ordered it and subsequently to the other people sitting

around the table.

By serving the wine according to the usual procedures, by taking care not to stain the table cloth or the

client and by solving the small problems that may occur (change of glasses, etc).

COGNITIVE LEARNING OUTCOMES To describe the types of tools for the sommelier job (corkscrews, tastevin, decanter, thermometer for

taking the temperature, etc).

To show the different types of glasses.

To show the procedures for opening the bottles: for still wine, sparkling/red wine,

sparkling/champagne, particularly old red wine.

To show the instructions, warnings, indications and counter-indications in terms of: temperature,

ventilation and vibration of the wine bottles.

To describe the different types of wines and their classification

To illustrate the communication techniques to wine presentation.

To show the principal gastronomy and oeno-gastronomy elements as well as typical dishes.

History

To show the wine decantation procedures and its tools

To show the wine decantation techniques


To use the adequate communication techniques to serve the wine to client

Evaluation of the temperature used for serving the wine.

Evaluation of the cork meant to detect the state of the wine.

To choose the adequate glasses for every different wine

To evaluate the organoleptic characteristics of wine


INTERPRETATION OF LEVEL To be able to

1. Supply pieces of information on a chosen wine

2. Perform the decantation

3. Serve the wine ordered by the client

The subject must demonstrate that he/she

can: The indicators are:

starting from a bottle of wine, illustrate its characteristics in terms of history, production area, characteristics of the vintage and quality

completeness and correctness of the illustrated characteristics

starting from the characteristics of the wine that has been chosen, use the instruments required to decant wine, illustrating the procedure to be followed and particular methods to be used

completeness of the procedure to be followed

correctness in using the proper instruments

correctness of the particular methods that have been illustrated

starting from the characteristics of the indicated wine, pour the wine into the glass, explaining the procedure to be followed and illustrating the wine’s sensory characteristics

correctness and completeness of the illustrated procedure

consistency and correctness of the sensory characteristics of the wine that has been poured



Type of test

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Written tests


▪ multiple choice

▪ questions to be completed (with the choice of a set of options)

x


of options)

▪ mini-cases (with multiple choice

questions)


▪ questions to be completed (free

wording)










performance Checklist of observations


Technical reports



yes

NO


UNIT n. 6

To prepare the material to wine showing


Sommelier 4 7.2


The subject is able to

1. Edit the wine list

2. Prepare the work tools

1. To Edit the wine list the subject must know how to

Chose the local and foreign wines to be inserted into the Wine List;

List the wines by country alphabetically or by type, by year or by price;

List the reserves of rare wines on a dedicated page;

Update the Wine List periodically (at least twice a year)

Agree with the assigned graphic designer on the formalizing of the Wine List and of the following

updates;

Establish the wine prices, by applying the margin;

Include into the Wine List the name of the Sommelier that drafted it, the full name of the restaurant

together with its address and phone number.

By being attentive and thorough when carrying out the tasks.

2. To Prepare the work tools the subject must know how to:

Check the functioning and the integrity of the personal equipment;

Place the equipment on their own work table (gueridon);

Clean the equipment during and after the use;

Maintain their own work table (gueridon) clean and tidy;

By taking care to follow the safety and hygiene regulations of the sector.

COGNITIVE LEARNING OUTCOMES To show the types of tools for the sommelier job (corkscrews, tastevin, decanter, thermometers for

measuring temperature, etc)

To show the types of wines and vineyards.

To describe the wine pricing procedures.

To illustrate the wine marketing elements.



To design a wine list based on the restaurant’s image.

To prepare/set-up the wine list

To decide/choose the wines to be inserted into the wine-list.

To control/check/monitor/test of the success of the selling of the product.

To evaluate the client’s satisfaction based on the proposal presented to him.

To prepare the tools specific to the sommelier position (corkscrews, tastevin, decanter, thermometers

for measuring temperature, etc).

To use the necessary equipment for the service: equipped gueridon (corkscrew, tastevin and glass for

the wine tasting, decanter, candle, ice bucket, pincers for taking out the corks, etc).


1. Edit the wine list

2. Prepare the work tools


The indicators are:

prepare a wine list that matches the characteristics of the restaurant, explaining aspects that the sommelier must consider in drawing it up

clear explanation of the wines on the wine list

correctness of the considerations explained by the sommelier in drawing up the wine list

balanced wine list that reflects the characteristics of the restaurant

explain the instruments required for presenting and serving the wine to the customer, placing the instruments on the table and verifying that they are all in working order

completeness of the prepared instruments

correctness of the explanations given in presenting the

instruments



Type of test

Ma

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Classification

Op

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l

ind

ica

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ns

Written tests


▪ multiple choice


choice of a set of options) x

▪ fill in the blanks (with the choice of a set of options)

▪ mini-cases (with multiple choice

questions)












performance

Checklist of

observations


Technical reports



yes

NO


UNIT n. 7

To manage the wine cellar

QUALIFICATION EQF LIVELLO ECVET CREDIT POINTS

Sommelier 4 7.8


The subject is able to: 1. Supervise the storage of new products in the cellar

2. Monitor the general settings of the wine cellar

3. Manage the daily wine list

1. To Supervise the storage of new products in the cellar the subject must know how to: Show to the storekeeper, where present, the correct layout and storage of the wines in the cellar and

verify if their indications were understood;

Check that the layout of the wines in the cellar is made in a logical way: by region, by type (white

wines, red wines)

Verify that every box containing wine bottles is numbered.

Verify that the layout and the positioning of the wine bottles on the shelves are complying with the ESA

Manual (the European Sommeliers Association).

By taking care of being thorough when carrying out their own tasks.

2. To Monitor the general settings of the wine cellar the subject must know how to:

Verify the functioning of the installations and of the equipment;

Guarantee the cellar’s health and hygiene conditions;

Verify that the temperature and humidity requirements for the preservation of wines are met,

by taking care of carrying out the tasks that regard their job thoroughly, correctly and in a detail-oriented

manner.

3. To Manage the daily wine list the subject must know how to:

Identify the types of wines that accompany the menu

Give an estimate of the number of bottles that are thought to be opened in relationship with the

expected number of guests.

Identify the number of bottles to be moved in the daily cellar, based on its size.

Evaluate the correct allotment for the bottles on the shelves (e.g. away from strong air currents).

by taking care of carrying out the tasks that regard their job thoroughly, correctly and in a detail-oriented

manner.


COGNITIVE LEARNING OUTCOMES To illustrate the instructions, warnings, indications and counter-indications in terms of: temperature,

ventilation and vibration of the wine bottles.

To show the storage techniques

To describe the types of installations and equipments.

To show the possible matches between food and wine


To decide/choose the best storage techniques.

To choose the positioning of the bottles as shown in ESA manual.

To evaluate the wine’s temperature in the cellar.

To check the functioning of the installation and equipment.

To check the environment’s health and hygiene conditions.

To check the temperature and humidity requirements for the preservation of wines.

To choose the correct allotment for the bottles on the shelves.

To choose the wines that accompany the menu


1. Supervise the storage of new products in the cellar

2. Monitor the general settings of the wine cellar

3. Manage the daily wine list


The indicators are:

illustrate the operations to be conducted to monitor the stock of wines in the wine cellar,

explaining how the wine must be positioned in the cellar to maintain its sensory characteristics

correctness and completeness of the illustrated operations

correctness of the indications regarding the positions of the wines

illustrate the essential characteristics of a wine cellar for optimum preservation of the wines, explaining what must be checked to maintain these optimum conditions

correctness of the illustrated characteristics

completeness of the particular methods illustrated

starting from the list of dishes on the menu, illustrate a list of wines that can be matched with them and recommended for these dishes, explaining the reasons for the choices that have been made

correctness of the chosen wines

consistency of reasons given



Type of test

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Classification

Op

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Written tests


▪ multiple choice




of options)













performance

Checklist of

observations


Technical reports



yes

NO


UNIT n. 8

To manage the wine purchase


Sommelier 4 9


The subject is able to: 1. Plan the purchases.

2. Make the purchase

3. Check the incoming merchandise (wine, liquors, etc)

1. To Plan the purchases the subject must know how to: Select the products to be bought based on the established menu,

Evaluate the products based on the price/quality ratio

Identify the quantities and the qualities to be purchased based on the necessities and of the best offer.

Schedule special supplying for buffets and banquets.

Evaluate (if the food and beverage manager position does not exist) the real cost of the supplies

By being attentive and thorough during the operations.

2. To Make the purchase the subject must know how to:

Check the supply cards and/or the suppliers’ data base

Get in touch with the chosen supplier;

Negotiate with the supplier the purchase conditions

Check if the supply order has been forwarded

Keep a copy of the supply order

By being attentive and thorough when doing the operations.

3. To Check the incoming merchandise (wine, liquors, etc) the subject must know how to:

Check the integrity of the shipping note;

Control if the delivered goods correspond to the quantities and qualities indicated in the supply order;

Verify the integrity of the packages and/or of the single products;

Verify that the received merchandise is complying with the standards;

Deal with the inadequate products in line with the company’s procedures

By being attentive and thorough when doing the operations.


COGNITIVE LEARNING OUTCOMES To describe the types of wines

To show the accounting notions (cost centres, unit costs, etc)

To show the instructions, warnings, indications and counter-indications in order to value the stocks and

the outgoing goods: the WAP (Weighed Average Price) method, the

To show the F.I.F.O. (First In, First Out) method and the L.I.F.O. (Last In, First Out) method


To choose the wines to be bought

To control/check/monitor/test the availability of the merchandise.

To evaluate the products based on the quality/price ratio.

To inventory (do, carry out) the bottles by type of wine.

To choose the suppliers based on the quality/price ratio

To do the inspection of the delivered goods.

INTERPRETATION OF LEVEL To be able to

1. Plan the purchases.

2. Make the purchase

3. Check the incoming merchandise (wine, liquors, etc)


The indicators are:

starting from trends in wine consumption and the stock in the wine cellar, draw up a list of wines to be purchased, indicating the amounts

consistency between the wines indicated on the list and needs that have been noted

quantities that are consistent with analysed consumption

starting from the list of wines to be purchased, send the order to the supplier, negotiating prices and specifying terms of delivery

correctness of the contents of the submitted order

clarity and accuracy of the price and the agreed terms of delivery

starting from the order, compare the delivered goods with the brands and quantities ordered, explaining how any inconsistencies will be solved

correctness of the method for checking the delivered wine

consistency and correctness of the methods for solving any inconsistencies that are noted



Type of test

Ma

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op

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Classification

Op

tio

na

l

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Written tests


▪ multiple choice



▪ fill in the blanks (with the choice of a set of options)













performance

Checklist of

observations


Technical reports



yes

NO

transparency for mobility in tourism: transfer and … · this project has been funded with support...

Documents