Upon completion of the course, candidates will be able to:
Describe the principles of wine production processes; vinification and viticulture.
Describe the different types of grapes, their anatomy and the importance of growing environments.
Evaluate the flavours and characteristics of wines based on their production processes of vinification and viticulture.
Describe the techniques of wine tasting and formal wine tasting notes.
Explain information on the types, flavours and characteristics of sparkling, still and fortified wines.
Evaluate wine vintage and provenance based on sensory analyses.
Wine production and its influences on flavour
Evaluate the flavours and characteristics of wines
Information on sparkling, still and fortified wines
Sensory analyses of wine vintage and provenance
Recommend a wide range of wine selection
• ‘N’ level/’O’ level qualification and above
• Able to read and write English at a proficiency level equivalent to the ES WSQWPL level 5/’N’ level.
It will take around 14.75 Hours (2 days).
• Classroom Facilitated Training Duration – 6 hours
• Practical Duration – 8 hours
• Assessment Duration – 45 minutes
Training delivery is a combination of lectures, case study, group discussion and self–reflection.
Assessment consists of practical performance and oral questioning.
Upon successful completion of the programme, candidate will be awarded with WSQ Statement of Attainment (SOA)in Wine Selection & Evaluation bySkillsFuture Singapore (SSG).
$600
Type |
Criteria |
Fees |
|
---|---|---|---|
Individuals | |||
Aged ≥ 21 years | Aged ≥ 21 years | $300 | |
Aged ≥ 40 years |
Singapore Citizens Mid-Career EnhancedSubsidy (MCES) |
$180 | |
Companies | |||
SME: Enhanced Training Support for SMEs(ETSS) |
Aged ≥ 21 years | Singapore Citizens/PR | $180 |
Non-SME | Aged ≥ 40 years | Singapore Citizens/PR | $300 |
SME: Enhanced Training Support for SMEs(ETSS) |
Aged ≥ 40 years | Singapore Citizens/PR | $300 |
Non-SME |
Aged ≥ 40 years |
Singapore Citizens/PR |
$180 |
1:15(max)