Sommelier Postgraduate Degree
DURATION
7 Months
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
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EARLIEST START DATE
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TUITION FEES
EUR 12,880 *
STUDY FORMAT
On-Campus
* 15% discount if enrolled before 26th July - EUR 11,200
Key Summary
Introduction
Discover the prestigious Postgraduate Degree in Sommelier, a program offered in collaboration between Joviat and Universitat VIC - Universitat Catalunya Central, designed to cultivate world-class wine professionals.
Objectives
Our objective is to cultivate expert sommeliers with a profound understanding of global wine cultures, emphasizing the rich viticultural heritage of Catalonia. This program integrates rigorous academic standards with the practical realities of the wine industry.
Develop Key Technical Competencies
Acquire essential technical competencies for future professional development. Cultivate cross-functional skills to foster responsibility, creativity, communication, empathy, and preparedness for the digital era and teamwork.
Personalized Guidance and Support
Accompany learners throughout their journey at Joviat, ensuring they reach their full educational potential through co-teaching and co-mentoring for personalized, effective, and distinctive monitoring.
Assessment and Competency Orientation
Engage in evaluative and formative practices, including co-evaluation and self-assessment dynamics.
Why Joviat?
Joviat, located in the heart of Catalonia, offers an immersive educational experience, surrounded by some of the world's most renowned wine regions.
The Postgraduate Degree is fully accredited by UVIC-UCC, ensuring academic rigor and international recognition.
Joviat is an educational center with over 60 years of history.
Expertise in Hospitality Training
We have over 37 years of experience in specific vocational training in Culinary Arts. Throughout this period, we have become one of the leading culinary schools in our country, achieving numerous recognitions
- More than 13 Michelin stars held by our alumni
- Alumni and students working and managing dining businesses worldwide
- Winners of the Catalan Culinary school contest 7 times (the highest number of wins of any school)
- Trainers of the student representing Spain at WorldSkills (vocational training Olympics) in Japan (David Garcia Cantero, Group TO+).
Specifically in the World of Wine
At Joviat, with the recognition and accreditation of FUB-UVic-UCC, we have successfully conducted 8 cohorts of the Sommelier Diploma, coordinated by Josep Pelegrín (alumni and professor at Joviat, Best Sommelier of Catalonia 2014 and 2015, and Best Sommelier of Spain 2016). In total, more than 140 students have trained with us, achieving their professional and personal goals and steering their future in the sommelier sector.
Teaching Methodology
Classroom Sessions: Most sessions will be conducted with the entire class group from Monday to Thursday, focusing on guided learning. This setup facilitates constant interaction between students and instructors, promoting a collaborative learning environment.
Training at Work Centers: Fridays are devoted to practical training at work centers. This aspect of the program is designed to help students acquire technical and cross-functional competencies related to each module. The "learning by doing" approach in real work environments is crucial for developing practical skills and applying theoretical knowledge. •
Language Competency in Module 4: Language learning, especially in Module 4, will mainly occur through students' independent work, without direct contact with the instructor. This self-study approach allows students to develop their language skills independently, which is vital in the international wine industry.
Learning Activities and Assessment
- Content Introduction and Master Classes: Essential theoretical foundations will be provided through lectures and expert sessions.
- Practical Exercises: Hands-on activities to apply theoretical knowledge in real-world scenarios.
- Document Analysis: Critical examination of relevant documentation and literature.
- Reading and Viewing Material: Engagement with selected texts and multimedia resources for deeper understanding.
- Teamwork: Collaborative projects to develop teamwork and communication skills.
- Oral Presentations: Including preparation and delivery, enhancing public speaking and presentation abilities.
Competency Validation: Both technical and crossfunctional skills will be evaluated through rubrics and minimum standard assessments. This comprehensive methodology ensures that students gain not only theoretical knowledge but also essential practical and linguistic skills for their professional careers in the wine world.
Gallery
Ideal Students
Students and professionals with an interest in the wine industry willing to expand their knowledge in this field.
Admissions
Curriculum
Module 1: General Knowledge for Sommeliers
- ECTS Credits: 16.08 (Obligatory)
- Structure: 268h in-class + 134h personal work
- Objectives: Mastering general and technical skills related to sommelier work, understanding wine production from raw materials to tasting methodologies, and learning about key wine regions globally.
- Content: Viticulture, Oenology, Tasting, Wine Regions, Communication
- Faculty: Miquel Palau, Carles Muray, and others
- Notes: Classes at Oller del Mas and Abadal winery.
Viticulture
- History of wine
- Viticulture around the world
- Main wine-producing countries
- The vegetative cycle
- Cultivation conditions
- Types of soils
- Vineyard morphology
- Grape microbiology
- Maturation process
- Vineyard diseases
- Main treatments
- Learning validation
Enology
- Maturation and enological microbiology
- Harvesting
- White wines
- Rosé wines
- Red wines
- Aging and maturation processes
- Bottling
- Sparkling wines
- Special vinifications
- Learning validation
Wine Tasting
- Anatomy and physiology of the senses
- How our brain works during tasting
- Introduction to wine tasting
- Tasting of white and rosé wines
- Tasting of red wines
- Tasting of sparkling wines
- Learning validation
Wine-Producing Regions
- Designations of Origin in Catalonia and other regions of Spain
- International regions including France (Burgundy, Bordeaux, Champagne, etc.), Italy, Germany, Central Europe, Eastern Europe, Mediterranean Europe, Asia, Oceania, North America, South America
- Learning validation
Communication
- Basic communication techniques
- Specialized advertising and marketing
- Traditional and digital communication
- Media outlets
- Learning validation
Module 2: Restaurant Sommelier
- ECTS Credits: 7.44 (Obligatory)
- Structure: 92h in-class + 94h personal work
- Objectives: Specializing in restaurant sommelier skills, including beverage service techniques, pairing, and gastronomic product knowledge.
- Content: Service Techniques, Gastronomic Products, Pairing
- Faculty: Josep Pelegrín, Sergi Figueras, and others
- Notes: Classes at Oller del Mas; internships at local restaurants.
Service Techniques and Protocol
- Basic service operations
- Service dynamics and protocol
- Glasses and other tools
- Learning validation
Gastronomic Products
- Coffee and infusions
- Vermouth
- Beer
- Olive oil
- Fortified wines: Sherry, Botrytis, Port, Eiswein
- Sake
- Cheeses
- Ham, Foie Gras, Caviar
- Spirits and cocktails
- Learning validation
Wine and Food Pairing
- Wine and food pairing
- Learning validation
Module 3: Retail Sommelier
- ECTS Credits: 3.28 (Obligatory)
- Structure: 28h in-class + 54h personal work
- Objectives: Skills related to wine retailing, including distribution channels, sales management, and wine list creation.
- Content: Wine Sales and Marketing
- Faculty: Josep Pelegrín, Héctor Angulo, and others
- Notes: Classes at Oller del Mas; internships in wine shops.
Service Techniques and Protocol
- Basic service operations
- Service dynamics and protocol
- Glasses and other tools
- Learning validation
Food and Wine Pairing
- Food and wine pairing
- Learning validation
Module 4: Winery Sommelier
- ECTS Credits: 5.20 (Obligatory)
- Structure: 24h in-class + 106h personal work
- Objectives: Learning about ecotourism, wine tourism success stories, and professional use of English in the wine industry.
- Content: Enotourism, English Usage
- Faculty: Gemma Muray, Josep Pelegrín, and others
- Notes: Classes at Oller del Mas; internships in wineries.
Wine Tourism
- Skills and needs in wine tourism
- Possibilities in wine tourism
- Local examples of wine tourism
- Learning validation
Language in Use
- Introduction to the course
- Learning validation
- Winery Internship
Program Outcome
Graduates will gain comprehensive knowledge in wine tasting, viticulture, and winemaking, preparing them for roles in hospitality, wine journalism, and beyond.
Basic Competences (Competencies Related to Master's/Postgraduate/Expert Studies)
- Foster originality in professional and research contexts through fundamental knowledge
- Enable students to apply their knowledge and problem-solving skills in new or multidisciplinary contexts
- Develop students' ability to integrate knowledge and make informed decisions, considering social and ethical responsibilities
- Ensure students can effectively communicate their findings and knowledge to diverse audiences
- Equip students with learning skills for autonomous and self-directed continued education
Generic Competences (Competencies Common to most Degrees in University Education)
- Entrepreneurship and Innovation: Grasp company dynamics and the connection between strategy, execution, and profitability
- Sustainability and Social Commitment: Understand and balance economic, social, and environmental factors in welfare societies
- Teamwork: Effectively work in or lead interdisciplinary teams, focusing on pragmatic and responsible project development
- Second Language: Achieve proficiency in a second language, tailored to the requirements of the graduates' educational programs
Transversal Competences (Competencies Specific to UVic-UCC)
- Embrace curiosity and critical reflection in all knowledge aspects, ensuring quality
- Adopt innovative and entrepreneurial values in academics and profession, focusing on growth through diverse experiences
- Engage in global contexts, adaptably transferring knowledge to evolving professional fields
- Develop skills in complex, multidisciplinary settings, coordinating with networked teams and leveraging technology
- Commit to democracy and sustainability, integrating service-learning and social inclusion
- Utilize various communication forms effectively in multiple languages, upholding high standards
- Direct personal educational growth, aiming for advancement in a diverse, respectful learning environment
Specific Competences (Competencies Specific to This Program)
- Grape and Wine Knowledge: Learn vineyard procedures and wine production, differentiating them through tasting and descriptions
- Tasting Mastery: Develop detailed tasting sheets and conclusions for various occasions
- Global Wine Regions: Understand the characteristics of global wine regions and their products through tasting and information
- Effective Communication: Master conveying wine information to diverse clients at their understanding level
- Service Skills: Acquire both basic and advanced techniques for quality beverage service in restaurants
- Gastronomy Pairing: Understand gastronomic products, pairing and serving them with suitable beverages
- Beverage Management: Learn the wine distribution chain, including purchasing, organization, and management in a business context
- Wine Tourism Insights: Study wine tourism fundamentals, including its history and lessons from success and failures
- Professional Language Proficiency: Gain proficiency in professional wine-related language
- Practical Application: Apply learning in real world work settings.
Career Opportunities
This Postgraduate Degree opens doors to careers in top-tier restaurants, wine distribution companies, and as independent sommelier consultants.
Sommelier in General
Developing personal projects related to the world of wine (personalized tastings).
Store Sommelier
Managing the purchase and distribution of wines and other beverages, organizing and leading tasting courses for customers, creating tasting groups, and tailoring wine communication based on the targeted customer.
Restaurant Sommelier
Fully managing wine and beverage lists and services. Wine rotation, purchasing, menu creation, pairings, restaurant customer service, and handling complaints.
Cellar Sommelier
Working as part of the winery's wine tourism team or as a cellar advisor, participating in tastings and blending processes.