Certificate of Sommelier Service

• Characteristics of Australian wines
• Major and emerging wine regions
• Wine serving temperature
• Types of wine glasses and correct use
• Wine aromas and appearance
• Wine defects
• Off colours and turbidity
• Presenting wine to potential customers
• Corporate customers
• Knowing the wine product
• Winery tours
• Imported wines
• Temperature control
• Humidity, light and Vibration
• Smoke affected wines
• Cloudiness and oxidation
• Alcohol and fruit flavour
• Production methods
• Reading wine labels
• Wine characteristics
• Assisting customers
• Wine and food matching
• Trade shows and wine events
• Wine tastings
• Networking and publications
• Customer profiling
• Introducing new wine styles
• Events and festivals
• Customer advice
• Selecting suppliers

• Evaluate imported wines
• Characteristics of imported wines
• Sensory evaluation
• Mouth feel
• Viticulture
• Wine production methods
• Fermentation
• Bottling, corking
• Vintage
• Appellations
• Storing wine
• Cellaring conditions
• Record keeping
• Communication
• Business considerations
• Research information
• Customer trends

• Day-to-day activities
• Mise en place procedures
• Lighting and floor plans
• Table setting
• Bar mise en place
• Table service / plans
• Greeting and seating
• Presenting menus
• Taking orders
• Customer preferences and needs
• Flow of service
• Pickup points
• Food and beverage quality
• Clearing plates
• Beverage service
• Tray service
• Staff communication
• The hospitality experience
• End of shift duties
• Handover
• Waste disposal

• Evaluate foods and beverages
• Australian and imported wines
• Australian wine styles
• Wine and food matching
• Beers, spirits and liqueurs
• Malt, Hops, Yeast, Spirits
• How cooking affects pairing
• How food features affect interactions
• Basic pairing
• Alcohol in cooking
• Provide advice on compatibility
• Acidity balance
• Fruit flavours
• Price preferences
• Menus and wine lists
• Maintaining stock levels
• Business considerations
• Ethical aspects
• Extend own knowledge
• Networking opportunities
• Publications
• Association memberships
• Identify customer trends
• Customer profiling
• Customer feedback

• Evaluate beers, spirits and Liquors
• Beer characteristics
• Spirits
• Fermented beverages
• Distilled beverages
• Liqueurs
• Sensory evaluation
• Handling and storage
• Safety
• Monitor product quality
• Advise customers
• Malts
• Hops
• Yeast
• Main beer styles
• Cocktails
• Types of liqueur
• Matching food and drink
• Supplier arrangements

When you study with Australian Online Courses, you will be assessed using a competency-based training method.

Competency-based training focuses on the achievement of skills and knowledge against set criteria to meet industry-standard and is not benchmarked against other students’ work.

In this course, the assessment will be comprised of written assignments and exercises, which may include short answer questions, reports, essays, research projects and reflective tasks.

If you do not achieve a competency result on your first attempt, you have two more attempts to pass your assessment. So, you have three attempts in total to obtain a competency result.

In this way, you can complete your course in your own time and at your own pace with the assistance of unlimited tutor support.

• Professional development that is widely recognised and respected;
• Improve your employment opportunities;
• Study online, anywhere via our elearning system;
• High-quality professional development programs written by industry experts;
• No entry requirements;
• All course materials provided online – no textbooks to buy;
• Unlimited tutor support;
• Easy to understand course content;
• We offer twelve (12) months’ access, with extensions available upon application (fees apply);
• Certificate of Attainment/Completion issued for your CV (hard copy provided); and
• Course may be tax deductible; see your tax advisor.

The approximate study hours for this course is 75 hours. We offer twelve (12) months’ access, with extensions available upon application (fees apply).

Yes! The cost for printed materials for this course is $50 per unit. Total cost for optional printed materials is: $250.00. Printed materials are optional and not required to complete the course. Everything you need to complete the course is provided online via our e-learning system.

You can start within 60 minutes during business hours when you enrol and pay in full with a credit card!

Credit card: Within 60 mins during business hours.

BPAY: Within 1-2 working days.

Internet Banking: Within 1-2 working days.

Cheque/Money Order: Upon receipt of mailed cheque.

Yes! You will receive a Certificate of Attainment upon successful completion of your assessment.

No. All courses are delivered online via our e-learning system and there are no work placement requirements in this course.

Unlimited tutor support is available throughout your studies via email during business hours Monday to Friday. Our Administrative team are available Monday to Friday via email, live chat and telephone.

Yes! We accept enrolments from individuals both within Australia and internationally; location is no barrier to entry into our programs.