Guidelines for Unified Excellence in Service Training

Transcription

1 G.U.E.S.T Program ADVANCED V1.4 Guidelines for Unified Excellence in Service Training CULTIVATING SEVEN STAR STANDARDS IN LUXURY SERVICE & HOSPITALITY OPERATIONS ON-BOARD SUPER YACHTS Specifications, Learning Outcomes and Assessment Criteria for: GUEST Advanced Wine Appreciation Module 2 Unit 13 Includes: G.U.E.S.T Program Progression Chart Specifications for GUEST Advanced Wine Appreciation Module 2 Qualification Assessment Provision Student Assessment Record Leading to a G.U.E.S.T Certificate of Competence V14

2 G.U.E.S.T Program Progression Chart *GUEST Advanced Wine Appreciation Module 1 is a 1-day course - recognised equivalent courses include: WSET Level 1, International Wine Guild Level 1, EIS Level 1 etc. ** GUEST Advanced Wine Appreciation Module 2 is a 3-day course - recognised equivalent courses include: WSET level 2, International Wine guide level 2, EIS Level 2 etc. ** *The prerequisite for Medical Care aboard Ship STCW (A-VI/4-2) is the Medical First Aid STCW (A-VI/4-1) **** Some STCW HELM (O) courses would be accepted. Please check with GUEST Administration for approved Training Providers Page 1 of 7

3 Unit 13 GUEST Advanced Wine Appreciation Module 2 Course Duration The agreed guided learning hours (GLH) set out for this module must be delivered as a full time course of at least 8 hours or 1 days. On successful achievement of the Learning Outcomes and Assessment Standards of competence, the Training Provider should issue a PASS certificate to the student. Age limit for attending the GUEST Program is strictly 18years old or over. Entry Standards Targeted learning aims. On completion of the training, students will have sufficient knowledge and understanding to enable them to meet the Learning outcomes. Assessment process Materials and Equipment required Training Providers must have access to sufficient equipment to ensure students the opportunity to cover all the practical activities. Trainer qualifications Risk Assessment It is the responsibility of the TP to provide a risk assessment specific for each course. The student must be of legal drinking age in the country where you are attending the course to participate in any alcohol tasting. NB: For those students who are either underage or unable to consume alcohol, the program gives the TP the flexibility to allow the students to smell the wines and spirits rather than taste them. All courses will be taught in the International Maritime language, English; therefore all students MUST have a good knowledge of verbal and written English. Some formal training either GUEST Wine Appreciation Module 1 or WSET Level 1, International Wine Guild Level 1, EIS Level 1 etc. or similar. Training Providers can ask for some proof of previous experience. Usually in the form of a CV and references. The Training Provider might require a pre-course assessment being completed. Will understand the broader world of wine Will understand how to offer practical & professional Sommelier service skills Will understand how to guide guests through a wine list and discuss key grape varieties, styles and climatic influence clearly and concisely Will understand the importance of terroir and how to communicate this effectively to guests Will understand how to make educated food & wine matching recommendations Will learn an in depth understanding of wine storage and proper stock rotation Will understands wine list construction Will understand how to read labels and pronounce wines and their regions correctly Will understand how to create and implement standard operating procedures for wine and champagne service Assessment Criteria is achieved through the assessment process of practical demonstrations by applying skills, supported by Assessments through either written exam, discussion testing or assignment testing. Whiteboard or Flipchart & markers Pen and paper TV/screen/projector Suitable Glassware Tasting notes Decanter Candle Food of choice for matching activity food can be simple olives / cheeses etc. Water 30 wines are a bare minimum requirement: Note: WSET equivalent level recommends a minimum of 40 wines. Neutral Italian White Aromatic white (Gewürztraminer Botrytis sweet Light red (Gamay/ Pinot Noir) Muscadet type (light, cool climate, no oak) Chardonnay heavy oak Provence rose Cru Classe Bordeaux Burgundy red and white (Village Level min) Sancerre/ Pouilly Fume Alsace (PG or Riesling Full tannic red (NW cab) Châteauneuf du Pape Champagne Cava Super Tuscan type Chianti Classico Amarone Pinot Grigio Rioja German Riesling Australian Cab or Australian Chardonnay NZ Sauv Blanc Chile Cab Agentina Malbec Port Sherry (Fino) Sherry (any cream style) Sauternes or Tokai or Beaume de Venise Hold an appropriate qualification in instructional techniques or knowledge and proven experience of instructing. Have training qualifications higher than the level being taught. (WSET 2 qualification or similar level qualification). Fully understand the specific objectives of the training Hold a Food Safety / Hygiene level 2 certificate. Fire exits to be identified Handling glassware Handling corkscrew Handling cutter Page 2 of 7

4 Unit 13 GUEST Advanced Wine Appreciation Module 2 All Highlighted criteria must be practically assessed as competent Learning Outcomes Assessment Criteria Assessment Criteria 1. Viticulture and Wine Production: Understands the factors that influence wine styles and principal grape varieties from the main wine producing countries and regions worldwide. NOTE: use the recommended wine list and the relevant notes to this section 2. Wine Tasting, Storage and Service: Understands the process and principals in wine storage, service and selection; and considerations when making wine and food pairing recommendations NOTE: Unit 04 covers SOPs: Refresher only for implementing SOPs for: Wine and Champagne Storage Wine and Champagne Service 3. Wine Lists, labeling & pronunciation Understands wine list construction and how to define the meaning of labelling terms NOTE: use the recommended wine list and relevant notes to this section 1.1 State the impact from environment, climatic conditions and weather to produce healthy grapes: Considerations: Vintage variation. Cycle of the vine Grape varieties Importance of soil Concept of terroir 1.2 Identify the factors that affect wine styles from: Vineyard activities Winery influences Winemaking process. Recommended wines to be used for this section: Neutral Italian White Aromatic white (Gewürztraminer ) Botrytis sweet Light red (Gamay/ Pinot Noir 2.1 Understand the systematic approach to Wine Tasting: Appearance Nose Palate Conclusion 2.2 Identify the criteria for wine service: Sequence of service Service temperatures Opening Decentering Glassware & Equipment 2.3 identify the criteria for wine selection 2.4 Identify the Wine Rating System and how to find Wine Tasting notes 3.1 State the common labelling terms indicating style or quality : Minimum Criteria: France (example AOC / VdP) Italy (example DOC) Spain (example DO) 1.3 Describe the Wine making processes including the maturation process for: Red, White and Rose 1.4 Identify the factors that effect wine styles, quality and price: Grape variety Environment Grape growing Winemaking Maturation Recommended wines for this section 1.4 Chardonnay heavy oak+ hot climate Muscadet type (light, cool climate, no oak) Provence Rose 1.5 Understand the main characteristics of the principal grape varieties 2.5 Identify Vintage Variation and how to present the best vintages in Bordeaux and Burgundy 2.6 Identify the main aspects of food and wine pairing: Wine Considerations: Acid Sweetness Tannins / Oak Proteins Weight key flavours Food Considerations: Sweetness Acidity Salt Bitterness Chili heat Fat Flavour intensity 2.7 Identify common faults found in Wine Cork taint Oxidized Condition 2.8 Identify and state how to implement Wine and Champagne storage and stock rotation 3.2 Correctly state how to pronounce names on the labels 3.3 State how to develop a list of wines to suit guest preferences 3.4 Identify wine list construction Page 3 of 7

5 THE MAIN WINE PRODUCING COUNTRIES AND REGIONS WORLDWIDE FOR USE WITH RELEVANT NOTES TO THE ABOVE SECTIONS GUEST ADVANCED WINE APPRECIATION MODULE 2 UNIT 13 FRANCE Bordeaux * (all main communes), classification of 1855 Burgundy; all main AC, explain concept and history of Grand Cru/ 1ere cru and other quality levels. Rhone Valley, all major Ac Alsace Provence; CdP, Bandol - Focus on Rose Vins de France - Varietal wines vs AOC labelling ITALY Nebbiolo: Barolo, Barbaresco Barbera Vapolicella- Amarone Sangiovese: Chianti, Brunello di Montalcino, Super Tuscans Montepulciano Primitivo/Zinfandel: Puglia, Sicily, California Pinot Grigio: Italy Trebbiano: Italy Gavi- Cortese Soave Vermentiono - Sardinia SPAIN Tempranillo: Rioja, Navarra, Ribera del Duero, Albariniho; Rías Baixas Identify Local terms; Joven, Crianza, Reserva, Gran Reserva IDENTIFY Vintage Differences * RECOMMENDED WINES FOR PRACTICAL SESSIONS Cru Classe Bordeaux Burgundy red and white (Village Level min) Sancerre/ Pouilly Fume Alsace (PG or Riesling) Châteauneuf du Pape Super Tuscan style Chianti Classico Amarone Pinot Grigio Rioja GERMANY AUSTRALIA Riesling Mosel Rheingau Pfalz Identify Local labelling terms: Kabinett, Spätlese, Auslese, Beerenauslese (BA), Trockenbeerenauslese (TBA), Eiswein Chardonnay Riesling Cabernet Sauvignon Semillon Regions; Barossa, Coonawarra, Hunter Valley, Victoria, Eden and Clare Valley, Margaret River etc. German Riesling Australian Cabernet or Australian Chardonnay NEW ZEALAND SOUTH AFRICA Pinot Noir and SB Chard Cab Regions; Otago, Marlborough, Martinborough, Hawks Bay Pinotage Chardonnay Cab Costal Stellenbosch NZ Sauvignon Blanc AMERICAS California with all major regions plus Chile and Argentina with regional focus Chile Cabernet Argentine Malbec CHAMPAGNE FORTIFIED WINES SWEET WINES France: Champagne, Saumur Germany: Sekt Spain: Cava Italy: Asti, Prosecco New World: Australia California New Zealand Sherry (any cream style) Port and Sherry Madeira France; Sauternes, Loire, Beaumes de Venise Germany; Eiswein, TBA, BA etc. plus other countries( Hungary and Australia) Production Methods Presentation Production methods Champagne Cava Port Sherry (Fino) Sauternes or Tokai or Beaumes) de Venise1 Page 4 of 7

6 STUDENT ASSESSMENT RECORD SHEET Learning Outcomes Statements provide the measurable evidence of the expected knowledge, understanding, application, competencies and attitudes of the subjects the students have covered specific to the GUEST Program level. Programme: GUEST Advanced Level II Students name (FULL name of the student) Course Title: GUEST Advanced Wine Appreciation Module 2 Unit 13 Approved Trainer (s) name (All trainer (s) teaching this unit) Student Learning Outcomes: Students will be able to: Please tick when the student has achieved this learning outcome: Understand the broader world of wine Understand how to offer practical & professional Sommelier service skills Understand how to guide guests through a wine list and discuss key grape varieties, styles and climatic influence clearly and concisely Understand the importance of terroir and how to communicate this effectively to guests Understand how to make educated food & wine matching recommendations Have an in depth understanding of wine storage and proper stock rotation Understand wine list construction Understand how to read labels and pronounce wines and their regions correctly Understand how to create and implement standard operating procedures for wine and champagne service Course GLH The guided learning hours set out for this training must be delivered as a full time course of at least 8 hours, over a minimum of 1 day. Mandatory Practical Learning Outcomes Applying skills: demonstrate, implement, perform Subject Guideline Reference Course start / end date: Standard achieved? (Yes / No) From: To: Assessment comments (if required) 2. Understand the systematic approach to Wine Tasting: Identify the main aspects of food and wine pairing: 2.6 Learning Outcome / Criteria (This is in the form of either a Written Exam (WE), Discussion Testing (DT) or Assignment Testing (AT). Method (WE, DT, AT) Subject Guideline Reference Standard achieved? (Yes / No) Assessment comments (if required) 1. Viticulture and Wine Production: Understands the factors that influence wine styles and principal grape varieties from the main wine producing countries and regions worldwide Wine Tasting, Storage and Service: Understands the process and principals in wine storage, service and selection; and considerations when making wine and food pairing recommendations & Page 5 of 7

7 Learning Outcome / Criteria (This is in the form of either a Written Exam (WE), Discussion Testing (DT) or Assignment Testing (AT). Method (WE, DT, AT) Subject Guideline Reference Standard achieved? (Yes / No) Assessment comments (if required) 3. Wine Lists, labeling & pronunciation Understands wine list construction and how to define the meaning of labelling terms Trainer Feedback on Assessment: Student Feedback on Assessment: Trainers signature: Date: Student signature: Date: Re-assessment authorisation by Lead Trainer: Yes/ No For any Student that does not meet the above requirements, a re-assessment can be completed if authorised by the Lead Trainer. Only one resubmission is possible per assessment providing the trainer considers that the Student will be able to provide improved evidence without further guidance. This will need to be determined at the time of the assessment. Page 6 of 7