Sommelier 9543 Certificate III in Hospitality (Operations) Sommeliers National Code: AQF THH33002 This course is for people who want to work in the hospitality industry and specialize in the role of Sommelier (wine specialist) in a restaurant. It is also suitable for people who wish to undertake a management role in a restaurant, hotel or other food outlet with responsibilities for beverage operations. You will learn the supervisory skills and knowledge in the operations of wine service, sensory evaluation skills, purchasing wines, food and wine matching. Specialist knowledge of the Australian wine industry, Australian wine regions, overseas wines, wine making and viticulture is also included. Other areas of skills covered in this course includes sales and marketing and coaching job skills. To be eligible student are required to complete all modules. Applicants must be 18 years or older to comply with the New South Wales Liquor Act. Duration This course is offered part time one day per week over two semesters (1 year). Entrance Requirement Year 10 or equivalent OR mature age entry (20 years of age or over). Applicants must be 18 years of age or over to handle alcohol in the Food & Beverage service subjects (a requirement of the NSW Liquor Act) and to undertake the Gaming module (Dept. of Gaming & Racing). An acceptable proof of age document, eg. Photographic Drivers Licence, Passport, or RTA Proof of Age card must be produced at the time of enrolment. Specific enrolment and commencement details are available from the Course Information Officer at Ryde College. TAFE NSW Fees See http://www.tafensw.edu.au/applying_and_enrolling/e_moneymatters.htm for fee details. When you enrol, you must pay the TAFE NSW fee, unless you qualify for an exemption. A course related charge of $75.00 per semester is also payable. You may need to purchase some prescribed learning resource materials for some units in this course. Where applicable uniforms and equipment will be required from the first lesson of each subject. Course Content and Completion Requirements TAFE NSW has designed and developed this course, in consultation with industry associations, to meet part of the standards prescribed in related THH02 Hospitality Training Package. The Training Package is a set of nationally endorsed standards and qualifications for recognising and assessing people s competence. It describes the tasks that may be performed in a typical workplace in the hospitality industry and the criteria against which effective performance of these tasks can be assessed. At Ryde College, your course will offer a combination of units selected in consultation with the hospitality industry. You can view details of these units at http://www.ntis.gov.au/stdpage1.htm
Sommeliers Modules: 9544L Cuisine Knowledge 36 hrs This module is designed to provide you with sufficient knowledge to provide customers with specialist advice on cuisine. As a Sommelier an understanding of cuisine is essential to bring food and wine together at the table. You will learn the skills and knowledge required to develop and maintain in-depth knowledge of food and apply that knowledge to wine service operations. This includes menu planning and development and food commodity knowledge. 4591C Wine and Beverage Service 18 hrs This module is designed to provide you with the skills and knowledge required to advise on and serve wine and a range of bottled alcoholic beverages within a restaurant setting. Other beverages, beside wine, will be covered. 9542K Wine Evaluation 18 hrs This module is designed to give you the necessary skills and knowledge to complete standard sensory evaluation of wine and assist customers in their wine selection. This module provides a general introduction to wine. On completion of this module you should be able to: 1. describe the basic element of wine appreciation 2. describe the basic structural components of wine to a customer using standard industry terminology 3. describe key wine styles and varieties with customers using standard terminology 4. communicate basic information about Australian wine to customers 5. identify basic wine faults 6. assist customers to match wine with food. 9544C Wine Production and Evaluation 72 hrs This module is designed to give you the necessary skills and knowledge in wine making techniques and sensory evaluation to successfully conduct product tastings in a range of situations including hospitality, retail and cellar door locations. On completion of this module you should be able to: 1. Provide an overview of the grape life cycle 2. Conduct a laboratory analysis to determine some chemical parameters of must and wine 3. Describe the basic techniques in the making of sweet white table wine, fortified wine and sparkling wine 4. Observe and report on processes involved in making a dry red and dry white table wine 5. Identify and describe varietal characteristics of both Australian and major overseas wines using the full sensory perception mechanisms 6. Detect wine components at various levels of concentration 7. Identify changes in varietal wine characteristics 8. Discuss different scoring/judging systems 9. Organize a wine product tasting providing opportunity to interact with customers. This module involves three weekend workshops to concentrate on viticulture and winemaking. Laboratory analysis is also a feature of this module.
9544D Australian Wine 27 hrs This module is designed to give you the necessary skills and knowledge to provide relevant and accurate wine industry information in a range of situations including hospitality, retail and cellar door locations. On completion of this module you should be able to: 1. Outline the development of the Australian wine industry 2. Analyse the corporate structure of the Australian wine industry 3. Discuss current and future trends that may impact on the Australian and overseas wine market. 4. Examine the factors that influence regional differences in Australian wine. 5. Describe and discuss the wines of Australia by region. 9544J Wine Management 18 hrs This module is designed to focus on the advanced knowledge required for the management of a specialist wine outlet, management of wine for a restaurant or the role of sommelier working within a hospitality establishment. You will learn the necessary skills and knowledge to manage a wine outlet with reference to the selection, service, promotion and storage of wine. On completion of this module you should be able to: 1. Describe and recommend storage and cellaring conditions and systems 2. Select various wines, including aged wines, for purchase 3. State the various means of liaising with the wine community 4. Research, develop and design a wine list 5. Write a training manual for a wine outlet. 6650A Responsible Service of Alcohol 6 hrs 9544H Australian and Imported Wine Evaluation 36 hrs This module is designed to give you the necessary skills and knowledge to provide specialist advice on wine to customers, including Australian and imported wines and appropriate food and wine matches. This is an 18 week module which compares Australian and imported wines. Students will conduct a specialist wine tasting and attend a number of wine and food matching luncheons or dinners. On completion of this module you should be able to: 1. Describe and discuss the wines of France 2. Describe and discuss the wines of Italy 3. Describe and discuss the wine of the Iberian Peninsula 4. Discuss the wines of Germany, Central and South Eastern Europe and other countries bordering the Mediterranean 5. Describe and discuss the wines of North and South America 6. Describe and discuss the wine of South Africa and New Zealand 7. Describe the interactions that occur between food and wine and the role of weight in determining food and wine matches 8. Recommend a range of wines to compliment different food types and styles 9. Provide advanced wine service including a specialised wine tasting.
Core Modules 9542L Learner Orientation/Recognition 27 hrs The purpose of this module is to provide learners with an overview of course requirements and content, a process for assessing their existing skills, developing a portfolio and determining their needs in relation to their career goals. 4571A Hospitality Colleagues and Customers 24hrs The purpose of this module is to provide the learner with the interpersonal, communication and customer service skills required by all people working in the tourism and hospitality industry areas. These skills will be developed further by knowledge of the cultural awareness required when serving customers and working with colleagues from diverse backgrounds. 4571B Hospitality Industry 18 hrs This module enables you to gain the skills and knowledge to obtain and update information relevant to the Hospitality Industry. You will demonstrate knowledge of the hospitality industry and the issues that relate to your workplace in particular health, safety and security issues. On completion of this module you should be able to: 1. Obtain current information on the Hospitality industry. 2. Demonstrate an understanding of established industrial relations requirements and practices and the legal obligations of hospitality establishments, particularly in the area of liquor and health laws. 3. Describe the different functional areas in Hospitality establishments and identify the interrelationship of these areas. 4. Identify workplace occupational health, safety and security issues in hospitality organizations. 5. Describe enterprise procedures for dealing with emergency situations. 6. Develop strategies to provide feedback on health, safety and security. 7009B Coach Job Skills 18 hrs By completing this module, you should be able to coach others in job skills. Training is a key aspect of a Sommeliers role and this module will give you the skills to train other people. This would include: - ability to provide supportive on job coaching with constructive and supportive feedback. - clarity in communication. - knowledge of basic training principles. 9543E Hospitality Work Placement III 50 hrs By completing this module, you should develop the knowledge, skills and attitudes learned during training by participating in appropriate operative level work placement as a Sommelier or wine waiter. You will further develop your competence at the supervisory level for hospitality skills covered in the Certificate III in Hospitality (Operations) including monitoring work operations and leading and managing people. Successfully completing the requirements of the module will also enhance a student s job-ready status. The module also gives you the opportunity to observe practising Sommeliers in order to evaluate supervisory and administrative procedures. Students will be able to develop an action plan to achieve personal and career goals. It is recommended that you gain experience as a wine waiter in a restaurant and/or observe sommeliers in their role. A total of 50 hours experience is required for successful completion of this module.
9542H Workplace Hygiene 9 hrs This module is designed to give you the skills and knowledge to follow food hygiene procedures that apply in hospitality and tourism enterprises. You will learn key food hygiene procedures relevant to kitchens, food and beverage and tour operations involving food handling. 9543A Hospitality Conflict Resolution 18 hrs This module is designed to develop your communication skills to deal effectively with conflict in the workplace with both colleagues and customers. You will learn to identify and resolve conflict situations and respond to customer complaints. 9543B Hospitality Products and Services 18 hrs This module is designed to provide you with an introduction to the principles of sales and marketing, and the skills you need to sell wine and food as well as other services in a practical, customer service based environment. You will learn to identify customer needs and expectations, offer information and promote products and services. All hours quoted are estimated amounts and due consideration will be given to class members abilities and prior knowledge. Some classes may be delivered using flexible learning material and techniques. NSW Module Number Core Modules 9543 Certificate III in Hospitality (Operations) Sommeliers National Code : AQF- THH33002 Competency Units Module Name Nominal Hours 4571A THHCOR01B, THHCOR02B Hospitality colleagues and customers 24 4571B THHCOR03B, THHHCO01B Hospitality industry 18 7009B THHGTR01B Coach job skills 18 9542H THHGHS01B Workplace hygiene 9 9542L Learner orientation/recognition 27 9543A THHGCS03B Hospitality conflict resolution 18 9543B THHGCS02B Hospitality products and services 18 9543E Hospitality work placement III 50 Sommelier Modules 4591C THHBFB04B Wine and beverage service 18 6650A THHBFB09B Responsible service of alcohol 6 9542K FDFCDSEWA Wine evaluation 18 9544C FDFCDSEWAA Wine production and evaluation 72 9544D FDFCDSWTIA Australian wine 27 9544H FDFCDSSPTA Australian and imported wine evaluation 36 9544J THHADFB08A Wine management 18 9544L THHADFB01B Cuisine knowledge 36 The 9543 Hospitality Operations Certificate (Sommelier Strand) is currently offered once per year with enrolments taking place in February. For more information about enrolling in this course please contact our Course Information Officer on 9448 6278.