guidelines for unified excellence in service training · provence; cdp, bandol - focus on rose vins...

G.U.E.S.T© Program | ADVANCED V1.4

Guidelines for Unified Excellence in Service Training CULTIVATING SEVEN STAR STANDARDS IN LUXURY SERVICE & HOSPITALITY OPERATIONS

ON-BOARD SUPER YACHTS

Specifications, Learning Outcomes and Assessment Criteria for:

GUEST Advanced Wine Appreciation Module 2 |

Unit 13 Includes: G.U.E.S.T Program Progression Chart Specifications for GUEST Advanced Wine

Appreciation Module 2 Qualification Assessment Provision Student Assessment Record

Leading to a G.U.E.S.T Certificate of Competence V14

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G.U.E.S.T© Program | Advanced

G.U.E.S.T Program Progression Chart

G.U.E.S.T Program Progression Chart

*GUEST Advanced Wine Appreciation

Module 1 is a 1-day course - recognised

equivalent courses include: WSET Level 1, International Wine Guild

Level 1, EIS Level 1 etc. ** GUEST Advanced Wine Appreciation

Module 2 is a 3-day course - recognised

equivalent courses include: WSET level 2,

International Wine guide level 2, EIS Level

2 etc. ** *The prerequisite for Medical Care

aboard Ship STCW (A-VI/4-2) is the

Medical First Aid STCW (A-VI/4-1)

**** Some STCW HELM (O) courses

would be accepted. Please check with

GUEST Administration for approved

Training Providers

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Unit 13 GUEST Advanced Wine Appreciation Module 2

Course Duration

The agreed guided learning hours (GLH) set out for this module must be delivered as a full time course of at least 8 hours or 1 days. On successful achievement of the Learning Outcomes and Assessment Standards of competence, the Training Provider should issue a “PASS” certificate to the student.

Entry Standards

Age limit for attending the GUEST© Program is strictly 18years old or over.

The student must be of legal drinking age in the country where you are attending the course to participate in any

alcohol tasting. NB: For those students who are either underage or unable to consume alcohol, the program gives

the TP the flexibility to allow the students to smell the wines and spirits rather than taste them.

All courses will be taught in the International Maritime language, English; therefore all students MUST have a good knowledge of verbal and written English.

Some formal training – either GUEST Wine Appreciation Module 1 or WSET Level 1, International Wine Guild Level 1, EIS Level 1 etc. or similar. Training Providers can ask for some proof of previous experience. Usually in the form of a CV and references. The Training Provider might require a pre-course assessment being completed.

Targeted learning aims.

On completion of

the training,

students will have

sufficient

knowledge and

understanding to

enable them to

meet the Learning

outcomes.

• Will understand the broader world of wine

• Will understand how to offer practical & professional Sommelier service skills

• Will understand how to guide guests through a wine list and discuss key grape varieties, styles and climatic influence

clearly and concisely

• Will understand the importance of terroir and how to communicate this effectively to guests

• Will understand how to make educated food & wine matching recommendations

• Will learn an in depth understanding of wine storage and proper stock rotation

• Will understands wine list construction

• Will understand how to read labels and pronounce wines and their regions correctly

• Will understand how to create and implement standard operating procedures for wine and champagne service

Assessment process

Assessment Criteria is achieved through the assessment process of practical demonstrations by applying skills, supported by Assessments through either written exam, discussion testing or assignment testing.

Materials and Equipment required Training Providers must have access to sufficient equipment to ensure students the opportunity to cover all the practical activities.

Whiteboard or Flipchart & markers Pen and paper TV/screen/projector Suitable Glassware Tasting notes Decanter Candle Food of choice for matching activity – food can be simple olives / cheeses etc. Water

30 wines are a bare minimum requirement: Note:

WSET equivalent level recommends a minimum of 40 wines.

Neutral Italian White Aromatic white (Gewürztraminer Botrytis sweet Light red (Gamay/ Pinot Noir) Muscadet type (light, cool climate, no oak) Chardonnay heavy oak Provence rose

Cru Classe Bordeaux Burgundy red and white (Village Level min) Sancerre/ Pouilly Fume Alsace (PG or Riesling Full tannic red (NW cab) Châteauneuf du Pape Champagne Cava Super Tuscan type Chianti Classico Amarone Pinot Grigio Rioja German Riesling Australian Cab or Shiraz Australian Chardonnay NZ Sauv Blanc Chile Cab Agentina Malbec Port Sherry (Fino) Sherry (any cream style) Sauternes or Tokai or Beaume de Venise

Trainer qualifications

Hold an appropriate qualification in instructional techniques or knowledge and proven experience of instructing. Have training qualifications higher than the level being taught. (WSET 2 qualification or similar level qualification). Fully understand the specific objectives of the training

Hold a Food Safety / Hygiene level 2 certificate.

Risk Assessment It is the responsibility of the TP to provide a risk assessment specific for each course.

Fire exits to be identified Handling glassware Handling corkscrew Handling cutter

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Unit 13 GUEST Advanced Wine Appreciation Module 2

All Highlighted criteria must be practically assessed as competent

Learning Outcomes Assessment Criteria Assessment Criteria

1. Viticulture and Wine Production: Understands the factors that influence wine styles and principal grape varieties from the main wine producing countries and regions worldwide.

NOTE: use the recommended wine list and the relevant notes to this section

1.1 State the impact from environment, climatic conditions and weather to produce healthy grapes: Considerations:

Vintage variation. Cycle of the vine

Grape varieties

Importance of soil

Concept of terroir

1.2 Identify the factors that affect wine styles from:

Vineyard activities

Winery influences Winemaking process.

1.3 Describe the Wine making processes including the maturation process for: Red, White and Rose

1.4 Identify the factors that effect wine styles, quality and price:

Grape variety

Environment

Grape growing

Winemaking

Maturation Recommended wines for this section 1.4

Chardonnay heavy oak+ hot climate Muscadet type (light, cool climate, no oak) Provence Rose

1.5 Understand the main characteristics of the

principal grape varieties

2. Wine Tasting, Storage and Service: Understands the process and principals in wine storage, service and selection; and considerations when making wine and food pairing recommendations

NOTE: Unit 04 covers SOPs: Refresher only for implementing SOPs for: Wine and Champagne

Storage Wine and Champagne

Service

Recommended wines to be used for this section:

Neutral Italian White Aromatic white (Gewürztraminer ) Botrytis sweet Light red (Gamay/ Pinot Noir

2.1 Understand the systematic approach to

Wine Tasting: Appearance Nose Palate Conclusion

2.2 Identify the criteria for wine service:

Sequence of service Service temperatures Opening Decentering Glassware & Equipment

2.3 identify the criteria for wine selection

2.4 Identify the Wine Rating System and how to find Wine Tasting notes

2.5 Identify Vintage Variation and how to present the best vintages in Bordeaux and Burgundy

2.6 Identify the main aspects of food and wine

pairing: Wine Considerations:

Acid Sweetness Tannins / Oak Proteins Weight key flavours

Food Considerations: Sweetness Acidity Salt Bitterness Chili heat Fat Flavour intensity

2.7 Identify common faults found in Wine

Cork taint Oxidized Condition

2.8 Identify and state how to implement Wine and

Champagne storage and stock rotation

3. Wine Lists, labeling & pronunciation Understands wine list construction and how to define the meaning of labelling terms

NOTE: use the recommended wine list and relevant notes to this section

3.1 State the common labelling terms indicating style or quality : Minimum Criteria:

France (example AOC / VdP) Italy (example DOC) Spain (example DO)

3.2 Correctly state how to pronounce names on the labels

3.3 State how to develop a list of wines to suit guest preferences

3.4 Identify wine list construction

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THE MAIN WINE PRODUCING COUNTRIES AND REGIONS WORLDWIDE FOR USE WITH RELEVANT NOTES TO THE ABOVE SECTIONS | GUEST ADVANCED WINE APPRECIATION MODULE 2 | UNIT 13

IDENTIFY RECOMMENDED WINES FOR PRACTICAL SESSIONS

FRANCE Bordeaux * (all main communes), classification of 1855 Burgundy; all main AC, explain concept and history of

Grand Cru/ 1ere cru and other quality levels. Rhone Valley, all major Ac Alsace Provence; CdP, Bandol - Focus on Rose Vins de France - Varietal wines vs AOC labelling

• Vintage Differences * • Grape Varieties • Wine Making Practices • Labelling Terms

Cru Classe Bordeaux Burgundy red and white

(Village Level min) Sancerre/ Pouilly Fume Alsace (PG or Riesling) Châteauneuf du Pape

ITALY Nebbiolo: Barolo, Barbaresco

Barbera Vapolicella- Amarone Sangiovese: Chianti, Brunello di Montalcino, Super

Tuscans Montepulciano Primitivo/Zinfandel: Puglia, Sicily, California Pinot Grigio: Italy Trebbiano: Italy Gavi- Cortese Soave Vermentiono - Sardinia

• Grape Varieties • Wine Making Practices • Labelling Terms

Super Tuscan style Chianti Classico Amarone Pinot Grigio

SPAIN Tempranillo: Rioja, Navarra, Ribera del Duero, Albariniho; Rías Baixas

Identify Local terms; Joven, Crianza, Reserva, Gran Reserva


Rioja

GERMANY Riesling –Mosel Rheingau Pfalz Identify Local labelling terms: Kabinett, Spätlese, Auslese, Beerenauslese (BA), Trockenbeerenauslese (TBA), Eiswein


German Riesling

AUSTRALIA Chardonnay Riesling Cabernet Sauvignon Shiraz Semillon Regions; Barossa, Coonawarra, Hunter Valley,

Victoria, Eden and Clare Valley, Margaret River etc.


Australian Cabernet or Shiraz

Australian Chardonnay

NEW ZEALAND

Pinot Noir and SB Chard Shiraz Cab Regions; Otago, Marlborough, Martinborough,

Hawks Bay


NZ Sauvignon Blanc

SOUTH AFRICA

Pinotage Chardonnay Shiraz Cab Costal Stellenbosch


AMERICAS California with all major regions plus Chile and Argentina with regional focus


Chile Cabernet Argentine Malbec

CHAMPAGNE France: Champagne, Saumur

Germany: Sekt Spain: Cava

Italy: Asti, Prosecco

New World: Australia California New Zealand


Champagne

Cava

FORTIFIED WINES

Sherry (any cream style) Port and Sherry Madeira

• Production Methods • Presentation

Port Sherry (Fino)

SWEET WINES

France; Sauternes, Loire, Beaumes de Venise Germany; Eiswein, TBA, BA etc. plus other countries( Hungary and Australia)

• Grape Varieties • Production methods • Labelling Terms

Sauternes or Tokai or Beaumes)

de Venise1

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STUDENT ASSESSMENT RECORD SHEET Learning Outcomes Statements provide the

measurable evidence of the expected knowledge, understanding, application, competencies and attitudes of the

subjects the students have covered specific to the GUEST Program level.

Programme: GUEST Advanced Level II

Students name (FULL name of the student)

Course Title: GUEST Advanced Wine Appreciation Module 2 | Unit 13

Approved Trainer (s) name (All trainer (s) teaching this unit)

Student Learning Outcomes: Students will be able to: Please tick when the student has achieved this learning outcome:

Understand the broader world of wine

Understand how to offer practical & professional Sommelier service skills

Understand how to guide guests through a wine list and discuss key grape varieties, styles and climatic influence clearly and concisely

Understand the importance of terroir and how to communicate this effectively to guests

Understand how to make educated food & wine matching recommendations

Have an in depth understanding of wine storage and proper stock rotation

Understand wine list construction

Understand how to read labels and pronounce wines and their regions correctly

Understand how to create and implement standard operating procedures for wine and champagne service

Course GLH

The guided learning hours set out for this training must be delivered as a full time course of at least 8 hours, over a minimum of 1 day.

Course start / end date:

From: To:

Mandatory Practical Learning Outcomes Applying skills: demonstrate, implement, perform

Subject Guideline Reference

Standard achieved? (Yes / No)

Assessment comments (if required)

2. Understand the systematic approach to Wine Tasting:

2.1

2. Identify the main aspects of food and wine pairing:

2.6

Learning Outcome / Criteria (This is in the form of either a Written Exam (WE), Discussion Testing (DT) or Assignment Testing (AT).

Method (WE, DT,

AT)




1. Viticulture and Wine Production: Understands the factors that influence wine styles and principal grape varieties from the main wine producing countries and regions worldwide.

1.1 – 1.5

2. Wine Tasting, Storage and Service: Understands the process and principals in wine storage, service and selection; and considerations when making wine and food pairing recommendations

2.2 – 2.5 & 2.7 –

2.8

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Learning Outcome / Criteria (This is in the form of either a Written Exam (WE), Discussion Testing (DT) or Assignment Testing (AT).

Method (WE, DT,

AT)




3. Wine Lists, labeling & pronunciation Understands wine list construction and how to define the meaning of labelling terms

3.1 – 3.4

Trainer Feedback on Assessment:

Student Feedback on Assessment:

Trainers signature:

Date:

Student signature:

Date:

Re-assessment authorisation by Lead Trainer: Yes/ No

For any Student that does not meet the above requirements, a re-assessment can be completed if authorised by the Lead Trainer. Only one resubmission is possible per assessment providing the trainer considers that the Student will be able to provide improved evidence without further guidance. This will need to be determined at the time of the assessment.

guidelines for unified excellence in service training · provence; cdp, bandol - focus on rose vins...

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