Department of Viticulture and Oenology
Wine-tourism expert, sommelier
A sommelier is a professional gastronome who is equipped with knowledge of catering products and technologies, is familiar with the world’s beverage offerings, can independently compile drink and food menus, can express his or her opinion based on scientific principles, can independently perform food and beverage management tasks, and can also act as a food critic. It is very important that the course builds on the economic knowledge of the participant who has a global knowledge of the catering-service-drink and food knowledge-nutrition-culinarian world. They will be able to manage their own purchasing tasks, organise work in the catering industry, organise events and perform F&B managerial tasks.
Type of training
advanced training
Form of financing
self-cost
Form of training
correspondent
Reimbursement amount
260.000 Ft/semester
Training time (semester)
2 semesters
Language of training
English
Name of training:
Wine-tourism expert, sommelier
Name of qualification in the certificate:
Wine-tourism expert, sommelier
Number of credits to be collected to obtain a qualification:
60 credits
Training classification:
Classification according to field of study:
Economic
- ISCED 1997 szerint: 5A
- ISCED-F 2013 szerint: 1015 (Travel, tourism and leisure)
Minimum bachelor’s degree or BA/BSc degree in any discipline.
Basic knowledges: 9-12 credits
Basic knowledge of tourism; regional management
Professional cores and special knowledges: 36-45 credits
Hungarian grape and wine varieties, sparkling wine, Tokaj wine; international trends: wines from France, Italy, Spain, Austria, Germany and the New World; food-drink pairing, menu development; Hungarian wine regions; the concept of terroire; wine marketing; sommelier skills, tasting techniques; business management
Optional knowledge: 3-6 credits
Wine faults and diseases, Tokaj wines and gastronomy basic skills
| Name of the course | Wine expert, sommelier | |||||||
| The title of the qualification in the diploma | Wine expert, sommelier | |||||||
| Cousre classification | Correspondence | |||||||
| Subject | Credit | Method of assessment | Féléves óraszám | Type | Suggested semester | Pre studied conditions | ||
| code | name | theory | practice | |||||
| BASIC KNOWLEDGES | ||||||||
| Tourism system and economics | 5 | term mark | 10 | 10 | mandatory | 1. | — | |
| Tourism product development | 5 | practical mark | 10 | 10 | mandatory | 1. | — | |
| Communication | 3 | practical mark | 0 | 10 | mandatory | 1. | — | |
| 13 | ||||||||
| PROFESSIONAL CORES AND SPECIAL KNOWLEDGES | ||||||||
| Wine marketing, wine-market skills and wine consumption behaviour | 3 | term mark | 10 | 0 | mandatory | 2. | – | |
| History of Viticulture and Oenology, terroir studies | 3 | term mark | 10 | 0 | mandatory | 1. | — | |
| Gastronomy and Beverages | 5 | term mark | 10 | 10 | mandatory | 1. | — | |
| F&B management | 5 | practical mark | 10 | 10 | mandatory | 1. | — | |
| Culinary geography, Wine-regions of Europe and Hungary | 3 | term mark | 10 | 0 | mandatory | 1. | — | |
| Wine-making methods | 4 | term mark | 10 | 0 | mandatory | 2. | — | |
| Cultural and natural heritage of our region | 3 | practical mark | 10 | 0 | mandatory | 1. | – | |
| Wine and sommelier basic skills | 3 | practical mark | 0 | 10 | mandatory | 1. | – | |
| Organoleptic sensors | 5 | practical mark | 0 | 20 | mandatory | 2. | – | |
| Winegastronomic event organisation | 5 | practical mark | 0 | 20 | mandatory | 1. | – | |
| 39 | ||||||||
| OPTIONAL KNOWLEDGE | ||||||||
| Tokaj wines and gastronomy basic skills | 3 | practical mark | 0 | 10 | mandatory | 2. | – | |
| 3 | ||||||||
| Thesis work | 5 | 0 | 0 | mandatory | 2. | – | ||
| 5 | ||||||||
| Total credits: 60 | ||||||||
| Total hours: 200 | ||||||||
Dr.Bene Zsuzsanna
bene.zsuzsa@unithe.hu
More information on the
felveteli@unithe.hu,
or at
+36-47-513-000/2807, 2605 and 2898
telephone numbers.