Techniques of Service Seminar

Starting time: 9:00 a.m.

Ending time: 5:00 p.m.



Venue of the seminar:

For registration: ass.toscana@aistoscana.it



FIRST DAY

9:00 to 9:30 a.m. Greetings, presentation, objectives and conduct of the seminar

9:30 to 10:30 a.m. The AIS Sommelier: history and current image

10:30 to 11:30 a.m. The profession of sommelier: evolution and current affairs

11:30 to 11:45 a.m. Coffee break

11:45 a.m. to 1:00 p.m. The sommelier in the different operating contexts: restaurant, wine bar, wine store

The sommelier and communication: speaker, taster and organizer

The sommelier and AIS courses

1:00 to 2:30 p.m. Lunch Break

2:30 to 3:30 p.m. The sommelier and service

Tools, wine list, winery and purchases

3:30 to 5:00 p.m. Bottle uncorking: white, red and sparkling wine.

Decantation

Temperature Service



SECOND DAY

9:00 to 10:30 a.m. The sommelier and external services; catering, events, tasting counters

Organization of service and relationships with patrons

10:30 to 11:30 a.m. Service Management

Insurance, management, free services

11:30 to 12:30 a.m. Updating the sommelier

The wine tasting in different contexts

Tasting of two wines

12:30 a.m. to 2:00 p.m. Lunch Break

2:00 p.m. to 5:30 p.m. Exam: oral and practical test



The practical test will focus on a proof of service, opening of bottle/decantation, simulation of service – Presentation and description of a significant wine produced in an important Italian or French area, adopted by the commission: the candidate must present it, expand the topic with the quotes considered appropriate, any producer, vintage, information about the area, organoleptic features and food pairing according to the AIS method.