Professional Advance Diploma in Sommelier Service Management

Duration :

13 months


Structure :

  • 1 month at AIMSENRICH, Bangalore, India +
  • 6 months at INTRECCI, Orvieto, Italy +
  • 6 months Industrial Internship in Italy.

SUBJECTS SPECIFICS
The world of beverages Wine | Waters | Spirits | Liquors | Wine business 1st level
Italian Language
  • Technical terminology for hospitality and enogastronomy.
  • Native language teacher
French Language
  • Technical terminology for hospitality and enogastronomy.
  • Native language teacher.
Public Speaking Body language and personal expression | Message construction main strategies
Operational and strategic marketing Neuro-marketing | Emotional impact in choice and evaluation process | The 2 decision making models | Persuasion applications | Labels and packaging analysis, graphic choices evaluation | The role of communication | Wine business 2nd level | Food-Marketing
Communication techniques Advertising and persuasive communication | Public and social communication Journalism | Social Media Marketing
Reception techniques Study and application of reception techniques | Psychology of the client
Agronomy Enology Agro-food products | Arboreal, herbaceous and horticultural cultivations | Protection of the crops | Environmental impact I Animal Farming | Animal farming processes| Genetic and environmental factors impacting meat, milk and eggs composition and production Wine and vine anthropology | Viticulture, elements of enology technology, chemistry of fermentations | Food analysis and quality control | Food and wine microbiology
Applied food science Occupational safety | HACCP | Food safety and technology | Inspection | Nutrients and metabolic pathways | Nutrition and diet therapy | Food hygiene and contaminations | Allergies and food intolerances | Conservation and additives | Effects of cooking on nutrients I Food safety/MOCA | National plan for mycotoxins official control in food (2016/2018) |National registry of biodiversity (Ministry for Agricultural politics) I Community Alert system - Rapid Alert (RASFF) | Integrate d National Plan (PNI 2015/2018) | Every control from field to table | Food quality (DOP, IGP and STG products) | Production policies and control systems | Traditional food products (PAT) | Territories and productions | New food products (Biologic, Light, Fortified, Enriched, Supplemented, Functional Foods, New Fresh Food Ranges
Economy and company management Labor law | Consultancies | Digital tools I Business plans I Food and beverage departments organization / Bookings, clients and suppliers management | Staff management - Skills pyramid I Warehouse management - Rotary stock | Price-Quality analysis in designing a menu I Event Planning | Realization politics and practices | The role of communication manager, cultural and promotional events planner, social media planner
Extras Activities , Master Classes and Study Trips Dialogue coaching with acting teachers | Posture |Principles of sound and light engineering | Styling | Soft skills