HTM406 - Sommelier: An Introduction

Outline information
Semester
Schools offering this subject
Last revision date Jun 25, 2019 11:15:26 AM
Last review date Jul 30, 2019 1:52:10 PM

Subject Title
Sommelier: An Introduction

Subject Description
This course exposes students to the dynamic and diverse field of fermented beverages. The course provides a foundation in theory and practice in areas such as spirits, beer and wine, and the fine dining service of such beverages. Careers and opportunities found in the wine, spirits and beer industry will also be discussed.

Credit Status
One credit towards the Tourism & Travel Diploma or the Hospitality Management - Hotel & Restaurant Diploma as a professional option.

Learning Outcomes
Upon successful completion of this subject the student will be able to:

1. Describe the major regions in the world that produce wine, beer and spirits
2. Identify the major grapes and grains used in fermented beverages
3. Analyze and demonstrate through blind tasting the difference between an Old World and New World wine
4. Examine and analyze the different types of beer and the beer making processes involved
5. Describe and demonstrate the various spirits and their contribution to the making of popular cocktails
6. Describe and demonstrate serving techniques used in wine, beer and spirits
7. Explain the importance of operations of the LCBO and private merchants
8. Use correct business etiquette and adhere to professional standards of dress, hygiene and grooming.

Essential Employability Skills
Communicate clearly, concisely and correctly in the written, spoken and visual form that fulfils the purpose and meets the needs of the audience.

Respond to written, spoken, or visual messages in a manner that ensures effective communication.

Apply a systematic approach to solve problems.

Locate, select, organize, and document information using appropriate technology and information systems.

Show respect for diverse opinions, values, belief systems, and contributions of others.

Take responsibility for one's own actions, decisions, and consequences.

Academic Integrity
Seneca upholds a learning community that values academic integrity, honesty, fairness, trust, respect, responsibility and courage. These values enhance Seneca's commitment to deliver high-quality education and teaching excellence, while supporting a positive learning environment. Ensure that you are aware of Seneca's Academic Integrity Policy which can be found at: http://www.senecacollege.ca/about/policies/academic-integrity-policy.html Review section 2 of the policy for details regarding approaches to supporting integrity. Section 2.3 and Appendix B of the policy describe various sanctions that can be applied, if there is suspected academic misconduct (e.g., contract cheating, cheating, falsification, impersonation or plagiarism).

Please visit the Academic Integrity website http://open2.senecac.on.ca/sites/academic-integrity/for-students to understand and learn more about how to prepare and submit work so that it supports academic integrity, and to avoid academic misconduct.

Discrimination/Harassment
All students and employees have the right to study and work in an environment that is free from discrimination and/or harassment. Language or activities that defeat this objective violate the College Policy on Discrimination/Harassment and shall not be tolerated. Information and assistance are available from the Student Conduct Office at student.conduct@senecacollege.ca.

Accommodation for Students with Disabilities
The College will provide reasonable accommodation to students with disabilities in order to promote academic success. If you require accommodation, contact the Counselling and Accessibility Services Office at ext. 22900 to initiate the process for documenting, assessing and implementing your individual accommodation needs.