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University microcredential in wine expert: tasting, service and pairing

INFORMATION, PRE-REGISTRATION AND REGISTRATION
Own Teachings
Telephone: 91 488 70 40
Academic Codirection:  Mª Isabel Sierra Alonso   Sonia Morante Zarcero

more information

Basic Information

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Wine is the most profitable product of a restaurant. Today there is a wide variety that we can find in a global market but also an increasingly demanding and educated clientele.

In this way, it is essential to have a good selection of quality wines on the menu and offer advice on the importance of pairing adapted and personalized to the clientele. 

In this course we will talk about wine, from its production to the best way to taste it and accompany it to enhance its nuances.

Objectives

  • Study and learn wine production
  • Acquire knowledge about the science of wine, yeasts and alcoholic fermentations
  • Study aromas for tastings
  • Learn wine service, temperatures and maintenance
  • Learn pairings and create different pairing possibilities
  • Study the management of a winery

Competences

GENERAL COMPETENCIES 

  • Students will acquire knowledge about alcoholic fermentation.
  • The student body will be able to write the descriptions of the wines for the menu of a restaurant, according to their organoleptic tasting

SPECIFIC COMPETENCES

  • The student body will acquire the ability to create a tasting sheet.
  • Students will acquire knowledge about the chemistry of wine.
  • The student body will acquire knowledge about the aromas and defects of wine.
  • The students will be able to create a pairing for the different wines that are studied. 
  • The students will acquire the knowledge about the protocol and service of the wine and will be able to apply them in the gastronomic company.

Program

BLOCK I. VITICULTURE

  • SUBJECT 1. The vine.
  • UNIT 2. The importance of terroir.
  • SUBJECT 3. Viticultural zones of Spain and varieties. 
  • SUBJECT 4. Basic concepts of viticulture

BLOCK II. WINERY AND WINERY

  • SUBJECT 1. Entry of grapes into the winery and industrial processes.
  • SUBJECT 2. Microorganism and metabolism. The science of wine.
  • SUBJECT 3. Elaborations and typology of wines
  • SUBJECT 4. Parenting
  • UNIT 5. Warehouse management.
  • UNIT 6. The origin of aromas

BLOCK III. SERVICE AND RESTORATION

  • SUBJECT 1. Selection of wines and elaboration of letters. Storage and conservation.
  • SUBJECT 2. Service according to the type of wine.
  • SUBJECT 3. Types of pairings.
  • SUBJECT 4. Costs and profitability of references
  • SUBJECT 5. Preparation of tasting sheets

BLOCK IV. TASTINGS AND PAIRINGS - In person

  • UNIT 1. Wine and the senses.
  • SUBJECT 2. 5 National regions
  • UNIT 3. 5 International regions

Recipients

Access requirements.

ENTREPRENEURS AND FUTURE OWNERS OF GASTRONOMIC BUSINESSES who want to develop their projects in a solvent manner and seek training according to their needs. A training that provides them with the necessary knowledge to carry out their business with the safety and quality that they propose.  

PROFESSIONALS IN THE GASTRONOMIC SECTOR with training and experience, who want to update their training or specialize in a specific area of ​​knowledge, with the possibility of doing so compatible with their workday.  

PROFESSIONALS IN THE GASTRONOMIC SECTOR without previous training, who want to support their work experience with a degree or update their knowledge to improve their professional profile, with the possibility of doing so compatible with their working hours.  

PROFESSIONALS FROM OTHER SECTORS who want to update themselves and apply their profile to the gastronomic sector.  

DIRECTORS, MANAGERS, ADMINISTRATORS of gastronomic businesses who need to update their skills.  

STUDENTS AND RECENT GRADUATES, both in Vocational Training, as well as Degrees and Postgraduates, in Gastronomy or any branch of study, who wish to develop their profession in gastronomy and who, for this, want to continue their studies or complement them with specific training and are able to do so at a time compatible with your class schedule.  

No university degree is necessary. 

Selection criteria

In the event that the number of applications exceeds the number of places offered, a selection will be made based on the following criteria: 

- 40% Curriculum Vitae related to gastronomy, biology or food technology 

- 40% Hospitality degree. 

- 20% Curricular experience in warehouses or restaurants 

Number of Places: 25 (minimum 13)

Places reserved for victims of terrorism, gender violence and people with disabilities: 2.

Academic Management and Faculty


Academic co-direction


Dr. Sonia Morante Zarcero

University Professor. She has a degree in Chemistry and a PhD in Sciences from the Rey Juan Carlos University. Currently Coordinator of the Degree in Food Science and Technology at the URJC, she has extensive teaching experience in subjects related to the field of the title in the Degree in Food Science and Technology and experience in research in the field of Food Science. Food and Quality and Food Safety.

Dr. María Isabel Sierra Alonso

University Professor. She has a degree in Pharmacy and a PhD in Chemical Sciences (thesis on the development of processed foods: pasteurization, germination, fermentation, high pressure). She is the coordinator of the Degree in Food Science and Technology at the URJC for 9 academic years. She has extensive teaching experience in subjects related to the scope of the degree (undergraduate, summer courses, training courses) and experience in research and scientific dissemination in the field of Food Science, Food Quality and Safety and Sensory Analysis. .


Faculty


Dr. Emma Barahona Martín

Doctor assistant professor.

Researcher and teacher, she teaches subjects related to Microbiology, Genetics and Biochemistry in different Degrees: Double Degree in Environmental Engineering and Industrial Organization, Double Degree in Chemical Engineering and Industrial Engineering, Degree in Biology, Degree in Food Science and Technology and Degrees in Industrial Engineering and Chemical Engineering.

Dr. Natalia Casado Navas

Contracted Professor Doctor. Doctor of Science. Diploma in Human Nutrition and Dietetics and in Food Science and Technology. Master in Agricultural Chemistry and new foods. Teaching experience in subjects related to the scope of the title in the Degree in Food Science and Technology, Pharmacy, Biology, CC. Experimental, Chemical Engineer, Nanoscience and Nanotechnology. Research experience in the field of Food Science and Food Quality and Safety.

Dr. Jorge Cuellar Perez

PhD in Molecular Biology. Researcher in the Department of Macromolecule Structure of the CNB since 2002. Specialist in high-resolution cryoelectronic microscopy of macromolecular complexes of special biological relevance. Co-director of 5 doctoral theses, participant in 10 national and international projects, he has published more than 30 articles.

International Sommelier Diploma. Wine tasting businessman.

Scientific disseminator of activities related to cooking, gastronomy and nutrition for organizations such as SEBBM, CIBER-ISCIII, CIAL-CSIC Annual Food Agenda.

paco paton

Gastronomic entrepreneur, owner of La Fonda de la Confianza.

Wine expert and National Gastronomy Award

sonia valero garcia

Graduated in Gastronomy. Sommelier and cellar manager.

Maria Morales Martinez

Graduated in Tourism, University Master's Degree in Compulsory Secondary Education and Baccalaureate Teacher Training, professional training and language teaching, specialty in hospitality and tourism. Professional sommelier. Chef specialized in avant-garde culinary techniques. Food advisor. Founder and director of the gastronomic concept "Esencia by María Morales".

Gerardo Jimenez Jimenez

Professional sommelier. Commercial delegate of La Rioja Alta.

Antonio Martin Sanz

Professional sommelier. Master in Oenology, viticulture, sensory analysis of wine and wine production in the cellar and special elaborations. Warehouse owner and distributor.

Duration and development

Modality: blended

Number of credits: 10

Contact hours: 40

Place of delivery: URJC Virtual Classroom     

URJC classrooms Aranjuez Campus. Gobernador Building -> space for monitoring sessions, both practical and theoretical, in face-to-face mode.  

Schedules: Monday and Tuesday afternoon. According to sessions, between 16:20.15 p.m. and XNUMX:XNUMX p.m.

Start and end date: September 2024 – January 2025.

Reservation of place and enrollment

Pre-registration period: until September 2, 2024

Enrollment deadline: September 5-12, 2024

Title price: 820,00€

Possibility of scholarship (if applicable): yes

Pre-registration: 0€.

This amount is included in the total cost of the course and will be returned if your academic request is not accepted. If, once the student's application has been admitted, the enrollment is not formalized, the amount deposited for pre-enrolment will not be returned.

The start of the course is conditioned to the minimum number of students enrolled.

Documentation to attach, forms and place of delivery

the applicants they will present all the scanned documentation, in the formats allowed through the telematic self-registration application at the time of applying for admission to own degrees. They must compulsorily attach to their request the declaration of the person responsible for the veracity of the data provided in digital format.

At any time, both the Program Management and the Own Teaching Service may request the applicants to submit said certified/collated documentation through the General Registry, located on the Móstoles Campus, or in any of the registries assistants located in the different campuses of the Rey Juan Carlos University, or by sending it through Certified Mail to: Rey Juan Carlos University. General Registry. Avda. Tulipán s/n. 28933. Mostoles. Madrid

The student is responsible for the veracity and correctness of the data provided, exonerating the Rey Juan Carlos University from any responsibility and guaranteeing and being responsible for its accuracy, validity and authenticity.

Required documentation:

Students with a degree obtained from a Spanish university or a Higher Education Institution belonging to another Member State of the European Higher Education Area that authorizes access to own postgraduate degrees must present the following documentation:

  • National Identity Document or equivalent
  • University degree of the studies that give access to the requested postgraduate degree.
  • Curriculum vitae
  • Responsible declaration of veracity of the data provided in digital format
  • Any other document that the Director of the Own Title specifically requires for its acceptance

Students with a foreign degree must present the following documentation:

  • Passport or Residence Card
  • Foreign Higher Education Degree (Graduate, Graduate, Architect, Engineer Doctor...) that give access to own postgraduate degree studies.
  • Certificate certifying that the studies carried out give access to an Official Postgraduate Degree in your country of origin, issued by the University of origin
  • Curriculum vitae
  • Declaration of the person responsible for the veracity of the data provided in digital format
  • Any other document that the Director of the Own Title specifically requires for its acceptance

Applicants with studies completed in foreign University Centers may be requested at any time a certificate of verification of these studies and centers, issued by an authorized Institution.

All documentation provided must be legalized in accordance with Spanish law and translated by an official translator.