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Course Syllabus

Module 1 – From Vine to Bottle & Other Beverages 

Total: 34 hours | Classroom, Online & Winery Visit

Key topics:

  • Introduction, course structure, basics of viticulture

  • Winemaking, climate, terroir

  • Fundamentals of oenology

  • Systematic tasting technique

  • Sparkling wines with comparative tasting (min. 6 wines) 

  • Fortified wines, spirits, apéritifs and digestifs 

  • Sweet wines and non-alcoholic alternatives

  • Beer, apple wine and cider

  • Service basics: wine service, food pairing, storage

  • Sales skills, understanding labels, social responsibility 

  • Hot beverages: tea & coffee, introduction to cheese styles

Practical components & assessment:

  • Winery Visit & Icebreaker

  • Written test and Tasting Exam I

Module 2 – Vineyards of the World

Total: 56 hours | Classroom

Key topics:

  • Switzerland

  • France I – classic regions and styles

  • France II – advanced regions & tasting

  • Italy I – key regions and styles

  • Italy II – advanced regions & tasting

  • Spain and Portugal

  • Germany and Austria

  • Switzerland and EU wine law

  • Eastern Europe, rest of Europe, Asia

  • Americas – USA and South America

  • Australia, New Zealand, South Africa

Practical components & assessment:

  • Comparative tastings throughout

  • Cellar visit – Lucerne region (Kastanienbaum)

  • Written test and Tasting Exam II

Module 3 – The Sommelier Profession: Food, Wine & Service

Total: 30 hours | Classroom

Key topics:

  • Food and wine pairing theoretical fundamentals

  • Professional wine service I – service fundamentals

  • Professional wine service II – advanced service skills

  • Cellar Management and Wine List Construction Basics

Business & career components:

  • F&B basics (costing and operations)

  • Wine business & management

  • Final Examination

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