Objectifs du programme
The Wine Service program prepares students to practise the occupation of sommelier.
Graduates of this program are likely to be employed in the restaurant sector, wine bars, hotels, inns, private clubs, establishments specializing in wines such as the Société des alcools du Québec and representative agencies, banquet halls and similar establishments, shops specializing in wine accessories as well as on cruise ships.
Depending on the size of the establishment, sommeliers perform a variety of tasks such as recommending wines and pairing wine and food, answering questions on the vintage and other characteristics of wines, and ensuring the set-up and restocking of wine cellars. They present the wine list to customers, make recommendations, take orders, ensure that the wine is at the desired temperature, serve the wine and monitor the situation. They may prepare the wine list and update it. Sommeliers may also carry out activities related to keeping a wine cellar such as making purchases, placing orders, taking inventory, receiving and sorting merchandise, ensuring optimal storage conditions as well as overseeing the ageing of wines.
Finally, sommeliers do research and participate in tastings. They may be called upon to advise wait and kitchen staff.
To perform their tasks, sommeliers use and maintain materials and tools specific to serving wines, spirits and other alcoholic beverages. They may also select these materials and tools.
Persons who hold a DVS:
5293 Service de la restauration
OR 5130 Service de la restauration
OR 5793 Food and Beverage Services
OR 5630 Restaurant Services
Have been granted recognition of equivalent learning.
Persons practising an occupation related to the program of study.
Professions visées (IMT En ligne d'Emploi Québec)
Food and beverage servers (6513)
serveur/serveuse d'aliments et de boissons
Il est à noter que les préalables fonctionnels ne s’appliquent pas pour les programmes d’attestation de spécialisation professionnelle (ASP).
Contenu du programme
||Énoncé de la compétence
||To develop their professional practice
||To carry out the organoleptic analysis of wines, spirits and other alcoholic beverages
||To comment on the impact of the steps involved in winemaking
||To present European wines
||To present non-European wines
||To present spirits and other alcoholic beverages
||To perform tasks related to organizing and managing wine cellars
||To design lists of wines, spirits and other alcoholic beverages
||To provide advice on and professional service of wines, spirits and other alcoholic beverages