UF0850 Course Preparation and tasting of water, coffees and infusions

In the field of hospitality and restoration, it is necessary to know the different fields in the sommelier, within the professional restoration area. Thus, with this course it is intended to provide the necessary knowledge for the preparation and tasting of water, coffees and infusions.

- Request suppliers the samples of water and coffees, teas and raw materials for infusions selected for tasting according to the gastronomic and clientele needs of the establishment. - Prepare for the tasting the samples of packaged waters, coffees, teas and other infusions sent by suppliers and others that have brought their distributors to the company. - Identify and apply the methodology of the sensory analysis of packaged waters, coffees, teas and other infusions. - Recognize and record the organoleptic characteristics of packaged waters, coffees, teas and other infusions according to the tasting methodology. - Evaluate and classify packaged waters, coffees, teas and other infusions, valuing its adaptation to the proposed objectives.

It develops its activity in large, medium and small restoration companies usually of the private sector and under the dependence of a hierarchical superior. You can also develop your professional activity in the field of wines and other drinks, either in direct sale, distribution or advice.

This training adjusts to the training itinerary of the UF0850 training unit preparation and tasting Publishing the different autonomous communities, as well as the Ministry of Labor itself (Royal Decree 659/2023, of July 18, which develops the management of the professional training system and establishes a permanent procedure for the accreditation of professional competences acquired by work experience or non -formal training).

This course is aimed at the professionals of the world of hospitality and tourism, more specifically in the summer within the professional area of restoration, and to all those interested in acquiring knowledge related to the preparation and tasting of water, coffees and infusions.

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.