MF1108-3 course sensory analysis of selected products of sommelie and design of their offers

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 sensory analysis of select products of sommelie and design of their offers.

- Request suppliers the select products of the sommelie selected for tasting according to the gastronomic and clientele needs of the establishment. - 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 selected products of sommelie. - Recognize the organoleptic characteristics of the select products of sommelier. - Evaluate and classify the select products of sommelie and design their offers, valuing their adaptation to the proposed objectives. - Develop letters 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.

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 MF1108_3 Sensory analysis of select products of the sommelier and design of their offers, certifying having passed the different competition units included in it, and is aimed at the accreditation of the professional competences acquired through the work experience and of the non -formal training, via which you will choose to obtain the corresponding certificate of professionalism, through the corresponding certificate of professional. The respective calls that are 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 sommelier within the professional restoration area, and to all those interested in acquiring knowledge related to the sensory analysis of selected 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.