MF1048-2 Wine Service Course

For the team of professionals in the field of restoration, more specifically bar and cafeteria service, it is very important administratively small establishments of this nature. Thus, with this course the necessary knowledge will be provided to serve wines and provide basic information about them.

- Identify the different types of customers and more effective wines sales, and the procedures to interpret and solve information needs, claims and complaints. - Develop a predetermined wine service process. - Make simple tastings of the most significant wines types. - Calculate external supply needs of usual consumption wines according to gastronomic offers and predetermined sales expectations. - Make the wines for later storage and distribution. - Describe wine storage systems in the cellar, control consumption and execute operations inherent in their conservation. - Develop an internal wine supply process according to certain service orders or daily work plans. - Define simple wines cards to different gastronomic offers.

It develops its activity in small-sized bars -feteries, frequently of a family type, being able to be a self-employed or on behalf of others. It also develops its professional activity in large and in medium restoration companies, bars and coffee shops of the public or private sector. In this case, it performs its functions under the dependence of the chief or second head of restaurant or room, or equivalent hierarchical.

This training adjusts to the training itinerary of the MF1048_2 Wine Service, certifying having exceeded the different competence units included, and is aimed at the accreditation of the professional competences acquired through the work experience and non -formal training, via which will opt for obtaining the corresponding certificate of professionalism, through the respective calls 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 all those interested in acquiring knowledge regarding the services of Bar and Cafeteria in a general and, more specifically, regarding wine service and basic information on them.

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.