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Specification
In Wine Service
WEST Wine Enthusiast Sommelier Training 2017
The WEST Basic Level Awards in Wine
This specification contains necessary information for both candidates and
programme providers about the WEST Basic Level - Awards in Wine.
The main part of the document is a detailed statement of learning outcomes.
These outcomes should be used by providers to prepare programs of learning,
and by candidates to plan their studies, because the examination is set to test
these outcomes.
The specification also provides syllabus weighting, study and examination
guidance including the examination regulations.
Contents
1-2 Introduction
3 WEST Basic Level in Wine Service
Skills has defined levels of attainment in six key skills: communication, application
of number, information technology, working with others, improving own learning
and performance, problem solving.
The WEST Basic Level - Award in Wine does not specifically assess any of the key
skills. However, it is considered that there are opportunities for students to develop
certain key skills.
For the benefit of tutors and students, a mapping key for the six key skills has been
produced. The mapping key will give examples where, in the natural course of
study for a WEST Basic Level - Award in Wine, it is possible to practice and
generate evidence in key skills. It should be noted that the opportunities for
developing key skills and generating evidence might be affected by the mode of
study adopted.
Not all key-skills requirements are covered by the WEST Basic Level - Award in
Wine. We, therefore, advise that any student who wishes to complete the key-skills
require-ments should contact a specialist key-skills advisor who should be able to
give suitable advice for the completion of tasks.
However, two of the key skills have been identified where it is possible to develop
and practice key skills:
Communication
improving own learning and performance.
To aid the key-skills tutor and student, we have created tracking guides for the key
skills a student should be able to demonstrate when undertaking a WEST Basic
Level - Award in Wine and these are available in the WEST study pack.
The guides identify key-skill opportunities which will occur when using the
recommended WEST Tutor Guides as part of the course of study for the WEST
Basic Level - Award in Wine. Educators who adopt alternative approaches to
teaching may generate different opportunities for the development and
demonstration of key skills
Qualification aims
The Basic Level - A basic level introduction to wine suitable for those has short
experiences in a wine career or an interest in wine.
For individuals new to wine study but has a short experiences in wines, this
qualification provides a hands-on introduction to the world of wine. Will explore
the main types and styles of wine through sight, smell, and taste, while also gaining
the basic skills to describe wines accurately, and make food and wine pairings.
The Basic Level course will introduce them, at a basic level, to roles within wine
service, customer service skills, handling glassware and other service equipment,
and selection and service of wine. This will enable students to meet workplace or
Realistic Working Environment wine service standards and deal with basic
customer enquiries. The course aims to provide students with service information
relevant to their place of employment or study.
The qualification aims to prepare a person with the basic wine service skills to
underpin the competences, for example, in positions in the sale and service of wine
in hospitality.
Enrolment
There are no restrictions on entry to the WEST Basic Level - Award in Wine.
Students who are under the legal minimum age for the retail purchase of alcoholic
beverages in the country where the examination is being held will not be allowed to
sample any alcoholic beverage as part of their course, but this is not a barrier to
successfully completing the qualification. Similarly, students who choose not to
taste alcohol for health, religious or other reasons will not find this a barrier to
successfully completing the qualification.
However, candidates will only be awarded this qualification once they have gained
a pass in the Basic Level or Sherrif Level or Expert Level.
2 Customer Service
Introduction to
Wine Service 3 Equipment for wine service
Assessment Criteria
1. Describe the roles and career paths available within wine service.
Assessment Criteria
1. Describe some elements that enhance customer service.
EQUIPMENT
Items Glasses, Polishing cloths, service cloths, trays
Criteria
1. Use key pieces of equipment that are important for wine service.
EQUIPMENT
Items Glasses, corkscrew, foil cutter
ORDER OF SERVICE
Steps Arrival of customer, preparing the table, taking orders,
wine service, food service, the end of the meal
Assessment Criteria
1. Identify the main types and styles of wines available.
The Wine & Spirit Education Trust does not release past papers for the
WEST Basic Level Award assessment. The following will give students
an idea of what to expect:
The candidate will be given a wine list and a menu in advance.
On entering the assessment room, they will find it laid out with
a side table (with equipment for wine service), a cellar area
(where wines will be placed) and a restaurant table laid out
with the assessor as a diner.
The candidate will be expected to interact with the diner,
including offering a suitable wine for the occasion.
The candidate must select and serve a wine to the diner.
This process will include folding a service cloth,
selecting suitable glassware, collecting, presenting,
opening and pouring the wine.