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Wine and Service Course

The Wine and Service Course is presented in 6 modules. Each module consists of approximately 1 hour of facilitated learning and 1 hour of wine tasting. The range of topics covered in these units provides essential support to those involved in the service of wine. The course work has been designed according to the philosophy of Outcomes Based Education. The six modules that make up the Wine and Service Course are:

• Module 1 – Introduction to wine tasting and wine service
• Module 2 – Preparation for wine service
• Module 3 – Equipment for wine service
• Module 4 – Wine service
• Module 5 – After meal service, sales and knowledge
• Module 6 – Summary of the course

Lectures and Assignments
The Cape Wine Academy encourages facilitators to work through the modules implementing a constructive approach. This implies positive teaching learning standards on principles of adult education. This approach includes two-way communication and a mutual respect for one another. The learner remains responsible and accountable for his/her own learning. Where possible visual aids should be used, and interactive wine tastings presented.

Most assignments are done within a working group. However individual assignments should be completed, with the aid of the workplace facilitator. All assignments are to be handed in simultaneously on completion of all modules. The total mark consists of 40% from the individual mark for assignments, and 60% of the exam written at the end of the course. The pass mark for each component is 50%.

Who should do the Wine and Service Course?
The Wine and Service Course is aimed at waiters and staff involved in the wine and service industry. For many years the majority of wine distributors and wine industry players have been conducting ad-hoc training for the hospitality industry. This Wine Service Course book is the standard wine service training manual for the South African wine and service industry and it is aligned to and meets critical outcomes of Theta accreditation.

With the rollout of a standardised training manual, the industry is assured of the following:
1. Information is presented correctly, up to date and in an accessible format
2. A recognised qualification for waiters countrywide
3. The ability to claim back on the Skills Development levy
4. The learner demonstrating a better understanding and demonstration of wine knowledge in
4. the hospitality and tourism industries