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syllabus
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Syllabus

WSA Level 1

The level 1 programme provides a basic introduction to the main styles of wines available to front line staff involved in the service of wine. The programme introduces you to the technique of tasting wine and the characteristics of the common grape varieties used to produce wines. The programme aims to provide the basic product knowledge and skills in the service of wines required to prepare you for wine service.

Learning Objectives

By the time you have completed this programme you will be better able to:

  • Describe the main styles of wines available
  • Display a basic understanding of factors that determine the main styles of light wines
  • Describe in general terms the main characteristics of the principal grape varieties
  • State the correct service temperatures, equipment and glassware for the service of wine
  • Describe the procedures for the receipt, storage and sale of wine
  • Understand the main health and safety considerations when serving wine
  • Use the Level 1 IBOM systematic Approach to Tasting to produce simple tasting records
  • Offer basic food and wine matching advice
    1. Introduction to Wines
    2. What is Wine
    3. Styles of Wine
    4. What makes wines different
    5. Grape Varieties
    6. How Wine is made
    7. Wine tasting
    8. Service and Preparation of Wine
    9. Preparation of Equipment
    10. Styles of Service
    11. Methods used to preserve wine
    12. Merchandising & Stock Control
    13. Health, Safety & Legal Issues
    14. Professional Responsibility
    15. An introduction to Food and Wine Matching
    16. Food flavors and textures
    17. Wine flavors and textures
    18. Portfolio of Tasting Notes
    19. Tasting Notes

WSA Level 2

WSA Level 2 Programme aims to provide you with a deeper understanding of wines and the principles of wine tasting and evaluation. You will be able to identify the different wine producing regions of the world and the factors that influence the style of wine making. You will be able to identify different labels and grape varieties. Wines from Italy, Spain & Portugal will be looked at in detail.

Learning Objectives:

By the time you have completed this programme you will be better able to:

  • Demonstrate an understanding of the factors that influence the main styles of wine
  • Describe the characteristics of the principal grape varieties
  • Use the key terms on a bottle label to deduce the style and flavors of wines made from principal grape varieties and regions
  • Apply principles of food and wine matching to the key styles of wine available
  • Use the WSA Systematic Approach to Tasting to produce descriptions of wines
  • Provide information on health issues relating to wines
  • Provide information and advice on the correct storage and service of wines
    1. Wines - Styles, Grape Varieties & Regions
    2. Factors influencing Style
    3. Grape Varieties
    4. Key Wine producing regions of the world
    5. Common Labeling terms indicating Quality or Style
    6. Chardonnay & Pinot Noir
    7. Cabernet Sauvignon, Merlot & Sauvignon Blanc
    8. Syrah, Grenache & Riesling
    9. Italy, Spain & Portugal
    10. Sparkling Wines
    11. Sweet Wines & Fortified Wines
    12. Information & Advice for customers & Staff
    13. Describing the characteristics of the principal wines of the world

WSA Level 3

WSA level 3 programme demonstrates a detailed knowledge of wine production

Learning Objectives:

By the time you have completed this programme you will be better able to:

  • Demonstrate in-depth knowledge and understanding of the factors that influence the production of wine
  • Demonstrate knowledge and understanding of the processes used in viticulture, vinification, maturation, treatment and packaging of wine
  • Identify the options available at each stage of the wine-production process from vineyard to preparation for sale
  • Demonstrate knowledge and understanding of how each process and option can affect the style, quality and commercial value of wines.
  • Demonstrate an in-depth knowledge of wines from Bordeaux & South West France, Burgundy & Alsace Regions, Germany, Austria, Hungary & the UK, Italy, Spain & Portugal, Eastern Europe, New Zealand & South Africa, The Americas & Australia, and where appropriate, the important communes and vineyards
  • Describe the key factors affecting the production of wines from the above identified regions, and how these factors influence the style, quality and commercial value of the wines in the local market
  • Make informed decisions based on knowledge and understanding of the local and global markets for light wines
  • Using the WSA level 3 Systematic Approach to Tasting technique to analyze the characteristics of the principal light wines of the world
  • Present required information in a suitable format
  • Demonstrate and in-depth understanding of Fortified Wines, Sparkling Wines and Liqueurs of the World

Wines - Viticulture, Vinification, Sparkling Wines

  • Viticulture
    1. The Growing Environment,
    2. Vine,
    3. Vineyard Management
    4. The Grape Berry
  • Vinification
    1. Harvesting & Processing
    2. Fermentation
    3. Maturation
  • Treatments & Packaging
    1. Post Fermentation Operations
    2. Packaging
  • Sparkling Wines
    1. Methods of Production
    2. Trade & Legal Structures
    3. Markets
  • Types & Styles of Sparkling Wines
    1. Countries, Regions, Districts, Communes & Vineyards
  • Sparkling Wines of the World
  • Fortified (Liqueur) Wines of the World
  • Methods of Production
    1. Key factors affecting production
    2. Trade and Legal Structures
    3. Markets
  • Types & Styles of Fortified Wines
    1. Countries, Regions Districts
  • Systematic Approach to Tasting Wine
  • Systematic Approach to Tasting Sparkling Wine

WSA Level 4

By the end of Level 4 Programme, you will acquire specialist product knowledge of spirits of the world and display the ability to apply that knowledge by demonstrating the various categories of spirits of the world and the production process of the same

Learning Objectives:

By the end of the Level 4 programme you will be able to apply the knowledge gained by:

  • Demonstrating in-depth knowledge of the categories of spirits and the identified countries, regions and districts of production when making commercial decisions
  • Describe the key factors affecting the production of spirits and how these factors influence the style, quality and commercial value in the local market
  • Demonstrate an understanding of the trade and legal structures for the identified regions and districts
  • Make informed decisions based on knowledge and understanding of the local and global markets for spirits
  • Using the WSA Level 4 Systematic Approach to Tasting Spirits technique to analyze the characteristics of the principal spirits of the world
  • Present information in a suitable format

Spirits & Liqueurs

  • Beers
    1. Production Process
    2. Types & Classification
    3. Service of Beers
    4. Brand Names
  • Spirits
    1. Production Process
    2. Classification of Spirits
  • Whisky
    1. Scotch
    2. Irish
    3. American
    4. Canadian
    5. Single Malts
    6. Classification
    7. Production Process
    8. Types of Spirits
    9. Regions of Production
    10. Service & Brand Names
  • Brandy
    1. Cognac & Armagnac
    2. Production Process
    3. Regions of Production
    4. Service & Brand Names
    5. Other Brandies
    6. Fruit Brandies & Brand Names
  • Rum
    1. Production Process
    2. Countries of Production
    3. Types & Classification
    4. Service & Brand Names
  • Vodka
    1. Production Process
    2. Types & Classification
    3. Service & Brand Names
  • Gin
    1. Production Process
    2. Types & Classification
    3. Service & Brand Names
  • Tequila
    1. Definition
    2. Production Process
    3. Types & Classification
    4. Service & Brand Names
  • Other Spirits
    1. Absinthe
    2. Mescal
    3. Schnapps
    4. Aquavit
    5. Cachaca
    6. Anise Spirits
  • Bitters & Aperitifs
  • Liqueurs
    1. Production Process
    2. Classification & Types
    3. Brand Names

WSA Level 5

By the end of the Level 5 Programme, you will be a professional mixologist, and will be able to tend a bar professionally. Your understanding of various flavored blends will be enhanced and you will be able to understand the workings of the bar business in depth.

You will display an understanding of customer needs and high levels of customer service required in the hospitality industry

Learning Objectives:

By the end of the Level 5 programme you will be able to apply the knowledge gained by:

  • Identifying the various types of cocktails.
  • Demonstrate an in-depth knowledge of mixology techniques
  • Identify the different types of equipment & their usage in a bar
  • Demonstrate skills required in the day to day operations of managing a bar
  • Identify the key factors in inventory control

Demonstrate skills required in identifying customer needs & exceeding them with Class and Panache

Mixology, Art of Bartending, Soft Skills

  • Mixology
    1. History & Origin
    2. Parts of a Cocktail
    3. Types of Cocktails
    4. Recipe Adherence, Glassware & Use of Ice
    5. Mixology Techniques & Free Pouring
    6. Eye Appeal & Garnishes
    7. Bar Mixes
    8. Drink Potions
    9. Recipe Flow Charts
    10. Mocktails - smoothies and frappes, juice combos and milkshakes, low calorie and health drinks.
  • Bartender's Basics.
    1. Terms & Glossary.
    2. Measurements
    3. Bar Equipments.
    4. Glassware.
    5. Garnishes and bar mixes.
    6. Preparation, storage and handling.
    7. Bartender's etiquette.
    8. Tips, Techniques and bar terminology
    9. Guest focus- Bartender's perspective.
    10. Bartender's grooming.
    11. Service attitude, service excellence and suggestive selling.
    12. Reading your Guests.
    13. Communication skills, leadership & team work.
    14. Service standards and SOP's.
    15. Opening, running and closing duties.
    16. Bar cleaning and schedules.
    17. Inventory & Controls, KOT / BOT, Inventory sheets, Requisitions, Stock checking & par stocks.
    18. Back of the house controls.
    19. Honesty & integrity.
    20. Situation handling.
    21. Theories & philosophies.
    22. Responsible service of alcohol.
    23. Soft Skills

Barwizard- Professional Bartender's Program

Learning Objectives:

By the end of the Barwizard program you will be able to apply the knowledge gained by:

  • Identifying the various wines, spirits & Liqueurs
  • Demonstrate an in-depth knowledge of a professional bartender
  • Proficient in the art of mixology
  • Fully versatile with the profession of bartending
  • Identify the different types of equipment & their usage in a bar
  • Demonstrate skills required in the day to day operations of managing a bar
  • Identify the key factors in inventory control
  • Demonstrate skills required in identifying customer needs & exceeding them with Class and Panache

BARWIZARD- PROFESSIONAL BARTENDER'S PROGRAM

Learning Objectives:

By the end of the Barwizard program you will be able to apply the knowledge gained by:

  • Identifying the various wines, spirits & Liqueurs
  • Demonstrate an in-depth knowledge of a professional bartender
  • Proficient in the art of mixology
  • Fully versatile with the profession of bartending
  • Identify the different types of equipment & their usage in a bar
  • Demonstrate skills required in the day to day operations of managing a bar Identify the key factors in inventory control
  • Demonstrate skills required in identifying customer needs & exceeding them with Class and Panache

Course Contents

WEEK 1

Day 1

  • Bartending as a career
  • Classification of Beverages
  • Non Alcoholic Beverages
  • Liquor Production Process- Fermentation/Distillation
  • Distillation Process- Pot Still/ Patent Still
  • Flair DVD-Scott Young-Basics Rules of Flair

Day 2

  • Beer- Production, Process & Types
  • Ciders
  • Wine-Flow Chart
  • The main styles of wine
  • The characteristics of the major grape varieties
  • Systematic Approach to Tasting
  • Service and retail of wine
  • Health, safety and legal issues
  • Social Responsibility
  • The matching of food and wine

Day 3

  • Recap of Wines
  • Sparkling Wines
  • Methode de champanoise
  • Q & A Session
  • Flair DVD
  • Flair Practice

Day 4

  • Production of Whiskey-DVD
  • Types of Whiskey Blended /Grain/Single Malt
  • Scotch
  • Irish
  • Canadian
  • Bourbon
  • Tasting Notes
  • 10 Whiskey Cocktails
  • Mixology - 3 Whiskey
  • Cocktails (Demonstration only)
  • Flair practice

Day 5

  • Recap of Whiskey
  • Single Malts- Highland/ Lowland/Isle/Skye/Cambeltown
  • Tasting Notes
  • Recap of the entire week.
  • Q & A session.
  • Flair DVD- Scott Young
  • Flair Practice

WEEK 2

Day 1

  • Vodka-Production Process
  • Aquavit/Schnapps
  • 5 Vodka Cocktails
  • Tasting Notes
  • Mixology- 3 Vodka Cocktails (Demonstration only)
  • Flair DVD-Scott Young
  • Flair Practice

Day 2

  • Gin-Production Process
  • Sloe/Plymouth Gin
  • 5 Gin Cocktails
  • Tasting Notes
  • Mixology- 3 Gin Cocktails (Demonstration only)
  • Flair Practice

Day 3

  • Rum-Production Process
  • Cachaca
  • 5 Rum Cocktails
  • Tasting Notes
  • Mixology- 3 Rum Cocktails (Demonstration only)
  • Flair Practice

Day 4

  • Tequila-Production Process
  • Arrack/Feni
  • 5 Tequila Cocktails
  • Tasting Notes
  • Mixology- 3 Tequila Cocktails (Demonstration only)
  • Flair Practice

Day 5

  • Brandy-Production Process
  • Cognac/Armagnac
  • Fruit Brandy
  • 5 Brandy Cocktails
  • Tasting Notes
  • Mixology- 3 Brandy Cocktails (Demonstration only)
  • Flair Practice

WEEK 3

Day 1

  • Q & A Session
  • Liqueurs & Cordials-Production Process
  • How to serve liqueurs
  • Various liqueurs, flavors, origin.
  • 5 Liqueur Cocktails
  • Mixology- 3 Liqueur Cocktails (Demonstration only)
  • Flair Practice

Day 2

  • Bar Equipment
  • Cocktails- Parts and Types
  • Types of Mixology
  • Terms and Glossary
  • Garnish Cutting
  • Flair Practice

Day 3

  • Cocktail recipes
  • Mock tails and Smoothies
  • Bartenders Guide
  • Mixology DVD

Day 4

  • Bartenders Guide
  • Bartenders Etiquettes
  • Bar Set Up
  • Bartending DVD- The Professional
  • How to Bartend

Day 5

  • Inventory Control System- Requisitions/Purchase Orders/Receiving/Stores/ Issuing
  • BOT/KOT/Stock Rotation/Inventory Registers/Records
  • Cash Registers/Tills/Soft wares
  • Q & A session
  • Flair practice

WEEK 4

Day 1

  • Assessment Examination
  • Extempore
  • Fun and Passion in Bartending
  • Movie DVD- Cocktails/Coyote Ugly
  • Flair Practice

Day 2

  • Various Liquor Licenses
  • Central Excise/State Excise/Bootlegging
  • RSA- Responsible Service of Alcohol
  • Hang Over Remedies
  • Practical Session- Garnish Cutting
  • Flair practice- Pour Control

Day 3

  • Mixology Session- Whiskey and Vodka Cocktails
  • Flair practice-Pour Control

Day 4

  • Mixology Session- Gin and Rum Cocktails
  • Flair DVD- Scott Young
  • Flair Practice

Day 5

  • Mixology Session- Tequila and Brandy Cocktails
  • Flair DVD- Scott Young
  • Flair Practice

WEEK 5

Day 1

  • Guest Focus
  • Guest Expectations/Guest Encounters
  • Energizers
  • Flair Practice

Day 2

  • Exceeding Guest Expectation
  • Customer Service Excellence
  • Energizers
  • Flair practice

Day 3

  • Communication Skills
  • Energizers
  • Flair practice

Day 4

  • Team Work
  • Energizers
  • Flair DVD- Scott Young
  • Flair Practice

Day 5

  • Leadership
  • Energizers
  • Flair DVD- Scott Young
  • Flair Practice

WEEK 6

Day 1

  • Complaint Handling
  • Energizers
  • Flair Practice

Day 2

  • Suggestive Selling
  • How to Increase Your Tips
  • Energizers
  • Flair Practice

Day 3

  • Attitude/Goals/Aspirations
  • Honesty/Integrity
  • Energizer
  • Flair Practice

Day 4

  • Grooming and Personality
  • Decision Making
  • Energizer
  • Flair DVD- Scott Young
  • Flair Practice

Day 5

  • Multi Tasking
  • Stress Management
  • Q & A Session
  • Energizer
  • Flair DVD- Scott Young

WEEK 7

Day 1

  • Assessment Examination
  • Flair Examination

Day 2

  • Cocktails
  • Classic/Modern/Infusions/ Grilled/Smoked/Molecular
  • Martinis
  • 10 Classic Cocktails
  • Mixology- 3 Cocktails
  • Flair Practice

Day 3

  • Tea & Coffee
  • Modern Cocktails
  • 10 Modern Cocktails
  • Mixology- 3 Modern Cocktails
  • Flair practice

Day 4

  • Smoothies/Health Drinks
  • Infusions
  • 10 Infused Liquor combinations
  • 2 Infusions (Demonstration only)
  • 2 Smoothies, 2 Health Drinks
  • Q & A session
  • Flair DVD- Legends and Road House
  • Flair Practice

Day 5

  • Team Work Project Reports- Two Teams- Two Events (Event layout, Proposals, Sponsorships, Logistics, Marketing Plan, Revenue Generating, PR Activity, Thematic décor, Delegation of Job Responsibilities, etc.)
  • Discussion and Delegation.
  • Flair DVD- Legends and Road House
  • Extreme Flair Practice

WEEK 8

Day 1

  • Tobacco- Cigarettes and Cigars
  • Recap of the entire course
  • Extreme Flair Practice

Day 2

  • Mixology Examination
  • Flair Practice

Day 3

  • Group Discussion and Interview Handling Skills
  • Project Analysis of both the teams.
  • Importance of Financial Management, Brand Building, Business & Job Ethics.
  • Flair Practice

Day 4

  • Pour Test
  • Flair Test

Day 5

  • Group Discussion and Viva Examination
  • Submission of Project Report
  • Working Flair Examination