Specialization course in oenology and pairing

Wine and quality food, are part of the cultural heritage, today the links between wine and gastronomy are very wielded by professionals in the sector and fans of the subject to ensure that from the relationship between both products certain feelings are communicated and great objectives are achieved. The course offers an extensive tour of the student on oenology and pairing issues, because the objective is not only formative, but the student enjoying learning.

Among the objectives of the pairing course we can highlight the following: - Get in the student advanced knowledge of en -gastronomy. - Improve the competence and development of professionals in the sector. - Contribute to the progress, integration and reconversion of hospitality and restoration to the new tourist challenges.

Earology, wine tasting, hospitality.

You can know the wine through its tasting and sensory analysis, its elaboration, composition, origin, the varieties of grapes used in its elaboration, its sensory attributes and defects. It also prepares you to know what are the best relationships between wine and the plate.

This course is aimed at professionals interested in expanding and perfecting knowledge of this area, as well as any person who is curious to learn this profession.

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.