Sensory analysis course of select products of sommelier and design of your offers

This course of sensory analysis of selected products of sommelier and design of your offers offers you a specialized training in the field. We must know that for the area of hospitality and tourism it is very important to deepen and acquire the knowledge of sensory analysis of selected products of sommelie and design of their offers.

Prepare for the tasting the samples of selected products sent by the suppliers and others that have brought other distributors to the company. Identify and apply the tasting methodology of select products of sommelie. Recognize the organoleptic characteristics of the select products of sommelier. Evaluate and classify select Sumillery products and design their offers, valuing their adaptation to the proposed objectives. Prepare lets of select products of sommelie, so that they conform to the gastronomic offer and the category of the restoration establishment. Analyze letters of select products of sommelie, identifying its main features. Estimate possible prices of offers of select products of sommelie, considering the objectives of the establishment.

Hospitality and tourism

This online course of sensory analysis of selected products of the sommelier and design of your offers prepares you to acquire specific knowledge within the area developing in the student some capacities to function professionally in the sector, and more specifically in sensory analysis of select products of the sommelier and design of their offers.

This online course of sensory analysis of selected products of the sommelier and design of their offers is aimed at all those interested in the scope of hospitality and tourism and want to specialize in sensory analysis of select products of sommelier and design of their offers.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.