Camarrero and Sommelier Course: Superior Professional Waiter Course + Sommelier University Degree (Double degree with 5 ECTS credits)

This Superior Professional Waiter course + Sommelier University Course (double degree + 5 ECTS credits) offers specialized training in the field. For the team of professionals in the field of restoration, it is very important to develop the processes of preservation, service and post -service of the waiter, autonomy applying the corresponding techniques, welcoming and attending to the client, achieving the established quality and economic objectives, respecting the norms and practices of safety and hygiene in food manipulation and administratively managing small establishments of this nature. Thus, with this course the necessary knowledge will be contributed to develop the skills of the waiter.

- Apply client reception, accommodation and farewell techniques. - Organize and make the table assembly in accordance with the rules established for all types of service as well as to use equipment, endowment and furniture. - Apply the different existing service techniques in restoration. - Take the command and place the appropriate cutlery for each food. - Identify and apply the general rules established for table service, using the different types of service. - Assimilate basic standards of action and procedures to be followed by dealing with the client. - Understand the need to work as a team and the importance of internal customer service. - Know the meaning of the quality in customer service and the elements to consider to get it. - Define the appropriate behaviors and attitudes that a waiter must show to be able to meet the needs of clients with different personalities. - Know the main functions and characteristics that a professional sommeliero should have. - Know the different types of wines that can be found in the market. - Recognize the characteristics, defects and virtues of wine. - Know how to recommend for each type of food, diner, etc. The type of adequate wine.

- Apply client reception, accommodation and farewell techniques. - Organize and make the table assembly in accordance with the rules established for all types of service as well as to use equipment, endowment and furniture. - Apply the different existing service techniques in restoration. - Take the command and place the appropriate cutlery for each food. - Identify and apply the general rules established for table service, using the different types of service. - Assimilate basic standards of action and procedures to be followed by dealing with the client. - Understand the need to work as a team and the importance of internal customer service. - Know the meaning of the quality in customer service and the elements to consider to get it. - Define the appropriate behaviors and attitudes that a waiter must show to be able to meet the needs of clients with different personalities. - Know the main functions and characteristics that a professional sommeliero should have. - Know the different types of wines that can be found in the market. - Recognize the characteristics, defects and virtues of wine. - Know how to recommend for each type of food, diner, etc. The type of adequate wine.

The next Superior Course of Professional Waiter + Sommelier University Course (double degree + 4 ECTS credits) prepares to develop the service process of a waiter, in food, beverages and accessories in bar and table, in accordance with the service standards and the organization and control procedures typical of the bar-cafeteria, restaurant, etc. He also prepares to know the wine through his tasting and sensory analysis and thus be able to offer the client the most recommended for the occasion.

This course is aimed at all those interested in acquiring knowledge regarding bar services, cafeteria, restaurant in a general way.

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.