HO066 Wine Sommelier

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2014
Extent and Intensity
0/2. 3 credit(s). Type of Completion: z (credit).
Teacher(s)
Ing. Jiří Zelený, Ph.D. (seminar tutor)
Guaranteed by
Ing. Jiří Zelený, Ph.D.
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Prerequisites (in Czech)
SEMESTR(2) && FORMA(P) && (PROGRAM(BC) || PROGRAM(BCE)) && !OBOR(HOE)
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.

The capacity limit for the course is 24 student(s).
Current registration and enrolment status: enrolled: 0/24, only registered: 0/24
fields of study / plans the course is directly associated with
Course objectives
Cílem předmětu je získat přehled o vínech a vinohradnictví. Znalosti: student umí definovat vinohradnické oblasti, popsat tuzemské regiony a vyjmenovat odrůdy vinné révy. Umí popsat způsoby zpracování hroznů – vinifikaci. Dovednosti: absolvent dovede analyzovat víno a vyloučit negativní vlastnosti. Dovede nakupovat a uchovávat vína. Umí aplikovat způsoby nabídky vín v gastronomii, dovede správně podávat vína, zpracovat vinné listy. Kompetence: absolvent je schopen vytipovat a nabídnout vhodné kombinace harmonického souladu mezi pokrmy a nápoji.
Syllabus
  • Introduction, introduction to   concepts sommelier - development
  • The development of viticulture and winemaking P> The Base classification characteristics of wines in CR  
  • Current viticulture and winemaking and the Czech Republic
  • Oenology (the different stages of wine production) and Czech wines categorization
  • Grape varieties in the Czech Republic  
  • Buying wine storage and wine
  • Introduction to the issue of evaluation of wine   s ~ to quality awards, identification and elimination of defects
  • Training services and evaluation of wines
  • Furniture, glass, and other aspects affecting the quality of beverages
  • Training in communication and sales skills
  • Sommelier - wine, water, beer, coffee
Literature
    required literature
  • Vinařský zákon č. 216/2000 Sb., vyhl. 297/2000 Sb, 298/2000 Sb., 299/2000 Sb, č.324/2004 Sb.
  • BUREŠOVÁ, Pavla. Sommelier v současné české gastronomii. 2007. ISBN 978-80-86578-72-9. info
Teaching methods
ectures, class discussion, group projects, presentations by professionals in the sectors
Assessment methods
Ústní zkouška
Případová studie
Praktické procvičení dovedností
Celkem 100%
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Information on the per-term frequency of the course: VP.
Note related to how often the course is taught: VP.
Information on course enrolment limitations: 2 x 24
The course is also listed under the following terms Winter 2008, Summer 2009, Winter 2009, Summer 2010, Winter 2010, Summer 2011, winter 2011, Summer 2012, winter 2012, Summer 2014, winter 2015, winter 2016, winter 2017, winter 2018, winter 2019, winter 2020, summer 2022, summer 2023, winter 2023.
  • Enrolment Statistics (winter 2014, recent)
  • Permalink: https://is.ucp.cz/course/ucp/winter2014/HO066