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Combo Sommelier

€796
COMBO Sommelier

About this course

COMBO Sommelier
IN PERSON
ATHENS
INTENSIVE
DURATION: 32 HOURS
LANGUAGE: GREEK
PRIOR KNOWLEDGE REQUIRED
Payment in full

796€

or Installments

The selection of installments reshapes the final value of the fees and the number of installments is applied at the completion of your order, during Checkout.

The WSPC MODERN SOMMELIER Study Program Certification offers the necessary qualifications for reaching the high and multifaceted specifications required from a Sommelier at global level.

The WSPC Combo Modern Sommelier Study Program consists of two educational programs: The WSET Level 1 in Spirits and WSPC Modern Sommelier Study Program.

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The WSET Level 1 Award in Spirits is a substantial basis for knowledge and skills development in spirits and their styles.

The students will learn the production procedure of the principal categories of spirits, their characteristics and the basic principles of tasting, service and cocktails and the correct way for their storage.

The key principles of tasting governing both spirits and wines help students in further advancing their studies in sake.

This program is taught in Greek while the books are exclusively in English.

The WSPC MODERN SOMMELIER Study Program offers a combination of knowledge in wines and spirits-through the WSET internationally recognized educational program-and practical training through the development of added value skills (service, food & wine pairing, sale, costing, list preparation, cellar and stock management etc) by experienced and well established professionals in the industry.

Successful performance in the examinations is a prerequisite for being awarded the Certification.

The acquisition of Certifications: WSET Levels 1 and 2 in Wines are a precondition for enrolment on the specific COMBO educational program.

The Modern Sommelier Study Program is also the ideal preparatory course for advancing the studies to the Court of Master Sommeliers Introductory Course & Certified Exam.

Candidate students may attend:
a) Individual programs-if they already hold the required WSET Levels.
b) Through the COMBO programs which combine the MODERN SOMMELIER Study Program along with the required WSET Levels in Wines and Spirits.

Overall, this COMBO Program comprises 32 hours of classes and examinations.

The results are announced in 7 working weeks since the examination date.

Program of Courses and Curriculum
Combo WSPC Modern Sommelier Study Program

Learning Outcomes

WSET Level 1 in Spirits Curriculum:

In order to meet the qualification aims there are three learning outcomes.

Learning Outcomes 1: List and state the purpose of the main production processes and stills commonly used in the production of spirits.
  • List and state the purpose of the four key steps used in spirits production.
  • Identify the two types of still and state how they are used and what style of spirit they can produce.
  • Identify the production processes that affect the flavour, sweetness and colour of a spirit.
Range 1: Four key steps
Four key steps 1. Process the raw material
2. Fermentation
3. Distillation
4. After distillation

 

Range 2: Types of still
Pot still Batch distillation
Lower strength spirits = pronounced flavour intensity
Column still Continuous distillation
Lower strength = pronounced flavour intensity
Higher strength spirits = light or neutral flavour intensity

 

Range 3: Production processes that affect flavour, sweetness and colour
Flavour Raw material, fermentation, distillation strength, unaged, oak ageing (new and old oak), blending (consistency and complexity), redistillation, maceration, adding natural/artificial flavourings, dilution with pure water
Sweetness Added sugar
Colour Oak, caramel, other natural and artificial colours

Range 1: Storage
Range 2: Important cocktail ingredients
Range 3: Common equipment and glassware
Range 4: Balanced cocktail

Learning Outcomes 2: Name the principal categories and types of spirit and state their defining characteristics.
  • Name the principal categories and types of spirit and state the key flavour characteristics of these spirits.
  • State the raw materials used for the principal categories and types of spirit.
  • Identify key production processes that can have a defining influence on the characteristics of the principal categories and types of spirit.
  • State the meaning of key labelling terms for the principal categories and types of spirit.
Ranges 1, 2, 3 and 4: Principal categories and types of spirit
BRANDY
Type Cognac
Key labelling terms VS, VSOP, XO
VODKA
WHISKY / WHISKEY
-Scotland
Types Single Malt Scotch Whisky
Blended Scotch Whisky
-USA
Types Bourbon
Tennessee
Rye
-Other Whiskies
CARIBBEAN RUM
Types White, golden, dark
TEQUILA
Raw material Blue agave
FLAVOURED SPIRITS
Types Spiced rum, flavoured vodka, gin, liqueurs

Range 1: Storage
Range 2: Important cocktail ingredients
Range 3: Common equipment and glassware
Range 4: Balanced cocktail

Learning Outcomes 3: Know and recognise the common equipment and principles involved in the storage and service of spirits.
  • Know the correct procedures for the storage of spirits.
  • Name the important ingredients used to make cocktails.
  • Identify the common equipment and glassware used in the service of spirits.
  • State the four factors to consider when making a balanced cocktail.
WSPC Modern Sommelier Study Program Curriculum:

The WSPC Modern Sommelier Study Program connects the sommelier’s duties with the various departments in the operation and management of hospitality business. This educational program manages to bridge the role of a Sommelier and the demands of an enterprise with the customer’s requirements and the offered product, always with the aim to optimize the customer’s satisfaction. The program’s main target is to convey and apply in practice the system of administration control, organization and final customer services in the context of a sommelier’s work.

It deepens into the sequence/flow of service (Service Sequence) between customer and product, analyzing the special cuisines and the prevailing trends in the Greek and international gastronomy.
It is suitable for students wishing to become knowledgeable in the way of managing and promoting the wines either within a restaurant setting – or in a winery (Wine tourism). Students will be taught the service process with focused practices requiring a hands-on approach on the selection of glasses & temperatures, the uncorking of still and sparkling wines, the presentation, decanting, analytical pairing of food & wine, the management of costs and cellar and the handling of customer problems.

Students will learn how to build a targeted, appropriate and profitable wine list; to comprehend the gross profit margins of wines in a business; to control the costs and maximize the potential for sale and profitability. In the context of Service Sequencing, they will be taught how to recommend the Greek wines even in replacement of wines of the world. Finally, they will be taught the basic principles of producing and promoting alcoholic beverages, the main types, the styles and the way to serve them.

Enrollment

  • Express your interest by phone (210 9882540 & 544) or via e-mail(education@wspc.gr)
    Your enrollment is finalized with the pre-payment of the tuition fees, either through eshop, or through a bank account deposit/ web-banking.
  • After the deposit of tuition fees, a Registration Form is sent to you that you should fill in. Upon correct submission of the Registration Form, your registration is automatically completed.
  • Candidate students allowed to participate should be over the age of 18 and holders of Level 2 in Wines certification.
  • Candidate students must have an e-mail address to enroll. Any important information regarding your studies is sent by e-mail.
  • Awarding the WSPC Modern Sommelier Study Program Certification to successful students:

The WSPC sends by courier the WSPC Modern Sommelier Study Program Certification to successful students. The cost for dispatching the certificates shall be borne by the recipient to make sure that this official document will reach the beneficiary on own responsibility.

WSPC shall assume no responsibility in case of negligence in receiving the certificate on behalf of the beneficiary. In case of certificate loss, re-issuing will cost €50.00.

  • Enrollment corresponds to the course selected by the student. Fees shall not be refundable and shall not be used for enrollment on a next similar course.
  • Upon lapse of the registration deadline, there will be no late registration. In the event of a late registration, students shall be encumbered with an additional charge amounting to €70 + V.A.T.
  • WSPC shall reserve the right to cancel a course, if the required minimum number of students is not reached. In such a case, the enrolled students shall be credited the entire deposited amount.

Modes of payment:

By Bank deposit to:

  • Alpha Bank IBAN: GR33 0140 1180 1180 0233 0000 482 (WSPC L.T.D).
  • Piraeus Bank IBAN: GR73 0171 7270 0067 2711 3141 025 (private higher education school).
  • Eurobank IBAN: GR06 0260 0190 0005 4020 1143 015 (private higher education school, Vocational Center).

Justification of deposit: Student’s full name, or corporate trade name, in case of a corporate expenditure.

By Credit/Debit card Visa & MasterCard

Basic principles

The purpose of this information is to help our students understand basic principles of behavior that need to be respected throughout the classes.

A class should provide a friendly and harmonious environment, able to promote a high level of learning progress, ensuring a smooth running of the course and respect towards all parties involved in the learning process-both students and instructor.

Don’t miss a class

It has been proven that students who do not miss classes and are assiduous in attending the course, have more chances to perform better in the examination and pass the test with a higher mark. It is students’ personal responsibility to fill in the gap and look out for notes, exercises, homework or/and flights of wines relevant to the class.

Don’t be late for the class

It is a sign of respect vis-à-vis your fellow students and your instructor. Should it happen due to special circumstances, students should enter the classroom as discreetly and quickly as possible, picking the first available classroom desk.

Come prepared to the class

Preparation constitutes an important part of your effort to better comprehend the teaching material and have fewer questions. Students who submit their papers within the deadlines set, manage to maintain a better flow in their studies and to better assimilate the material, significantly raising the chances of successful performance at the exams and with a higher mark. Any assigned tasks submitted overdue shall be dismissed. However, students may correct themselves at home, having as a guide the recommended form of answering applying in every task.

Switch off your mobile phone at the beginning of the class

It is a sign of respect vis-à-vis your fellow students and your instructor. The use of mobile phones in the classroom is highly annoying and distracts students’ attention. If you are expecting an urgent call, you are kindly requested to inform your instructor at the beginning of the class and keep your phone on silent mode. Once you see the incoming call, leave the classroom as discreetly as possible.

Be aware that any portable electronic apparatus (mobile phone, laptop, MP3 player etc) shall not be allowed during the class. For your reference, you may take a photo of the bottles used in wine tasting during the break or at the end of the class (the bottles remain in a visible spot).

Don’t talk to each other during the class

It is a sign of respect vis-à-vis your fellow students and your instructor. The noise provoked from chatting is likely to distract the instructor and other fellow students, thus disrupting the smooth flow of the class.

Don’t monopolize the floor by raising too many questions preventing your fellow students from submitting their queries

Questions facilitate a broad understanding of the lesson. The time allocated for questions is up to the instructor’s discretion (either during or at the end of the lesson). However, students should take into account the available time for questions, reducing the number of questions addressed to the instructor and enabling their fellow students to raise their own questions.

THE ABOVE PRINCIPLES APPLY ALSO DURING THE EXAMINATIONS

Important Information on the examinations

The tuition fees include the examination costs of the WSPC Modern Sommelier Study Program, not including the WSET Level 1 Award in Spirits. Should a student wish to be certified for the WSET Level 1 Award in Spirits, he/she may declare it and pay the corresponding examination cost.

The examination for the WSPC MODERN SOMMELIER Study Program Certification is a closed-book assessment comprised of:
  • Theory examination of 60 minutes:
    50 multiple choice questions. Successful performance at this unit requires a minimum mark of 55 per cent. Candidates should answer correctly at least 28 questions.
  • Practical examination of 30 minutes:
    Service & food-wine pairing. This exercise is assessed directly by the WSPC Internal Assessor. Successful performance at this unit requires a minimum mark of 55%.
  • The language of examination will be Greek.

WSET® Awards does not award Titles of Studies/Certificates unless all prerequisites and assessment requirements regarding the studies and the examinations for each Program of studies are fulfilled (aegrotat pass).

Persons with Disabilities

Candidates with special examination and assessment requirements, are requested to inform the Enrollments officer and/or the Examinations officer on any such requirement prior to enrollment on a Program. It is the policy of WSET Awards that such candidates should not be placed at a disadvantaged position during the courses or at the examinations. Where appropriate, WSPC and WSET may request from the student to submit an official medical opinion by a qualified state body related to the candidate in question.

Re-sit

Candidates may apply to resit the examination if they failed the examinations. There is no limit on the number of attempts to resit the examinations. Candidates who have passed the examinations are not allowed to resit to improve their grade.

  • Examinations are compulsory. If a candidate does not sit the examination on the fixed date and time, it will be possible, to request and sit the next possible examination for Level 1 qualification on a re-sit cost (nonshow resit exam): €65,00.
  • If a candidate fails in the examinations, it will be possible for the student, after declaring it, to resit the examinations in the next scheduled examination, either in the same city or in another city where exams will be held, paying the resit examination amount (resit full examination: €115,00 / resit Practise: €90).
Requirements, regulations and examination conditions
1. To participate in the examinations, candidates must adhere to the following specific conditions:
  • At the start of the examination, all candidates must submit to the invigilator a statutory identification document with a photograph (identity card or a driving license or a passport).
  • Candidates should bring their own: Hb2-type pencils, erasers, pencil sharpener.
  • Candidates must bring their own bottle of water.
  • The examination should be completed within the time foreseen.
  • No note or explanation is to be made on any material, in whatever form, other than the examination multiple-question paper and answer sheet.
  • Any communication between candidates of any kind shall not be permitted.
  • The use of electronic devices of any kind (mobile phones, smart phones, smart watches, tablets etc) shall be prohibited.
  • Candidates shall be forbidden to take photographs of the examination room or the examination material.
  • The use of any kind of dictionaries is forbidden.
  • The use of audible alarms from any kind of watch is prohibited.
  • It is at the invigilator’s discretion to allow entry to late arriving candidates and only if this does not disturb the examination process.
  • Candidates are not allowed to leave the room before the first 15 minutes of the examination time have elapsed.
  • Candidates who complete the examination prior to its official ending, may leave the room on condition that they do not disturb the other candidates. After leaving the room, re-entry shall not be allowed.
  • The invigilators have no authority to comment, interpret or express an opinion on any examination question or/and on any conceptual question raised by candidates.
  • Any candidate suspected of inappropriate behavior, shall be called upon to leave the examination room immediately and his/her examination paper shall be submitted to the Examinations Committee which shall determine its validity and any future prohibition to participating in the examinations.
  • The sheet with the examination questions shall not be removed from the examination room. Candidates who fail to submit the questions sheet along with their answer sheet, shall be considered to have breached the rules.
  • It is forbidden to reveal the examination content to others or anyhow reproduce it.
2. Candidates must also comply with the invigilator’s instructions. Failure to do so may result in the examination results becoming invalid.
3. The examination papers submitted for assessment belong to WSET® Awards and shall not be returned to candidates.
Awarding the WSPC Modern Sommelier Study Program Certification to successful students

The WSPC sends by courier the WSPC Modern Sommelier Study Program Certification to successful students. The cost for dispatching the certificates shall be borne by the recipient to make sure that this official document will reach the beneficiary on own responsibility.

WSPC shall assume no responsibility in case of negligence in receiving the certificate on behalf of the beneficiary. In case of certificate loss, re-issuing will cost €50.00.

Examination Enquiries, Feedback and Appeals
  • Candidates requesting a re-mark and/or feedback on their examination sheet shall have to contact WSPC and fill in an Enquiry & Feedback Form. The form should be filled in and be delivered to WSPC along with the corresponding monetary amount within the rigorous time frame set by your Program provider from the examination date. Any request received beyond the time frame set shall be dismissed. Re-mark and feedback will be provided by WSET Awards within two weeks following receipt of the request.
Where do classes take place?

At our state-of-the-art facilities in Paleo Faliro, in a facility of 1,200 sq.m of surface, in line with the strictest health and safety specifications. Click here for a virtual tour around the school.

Are there any conditions in place for my enrolment on classes in person and therefore for entering the school?

WSPC is subject to an educational and health protocol. Therefore, the registration in all in person educational programs is for students who meet the requirements, as defined by the bodies responsible for ensuring Public Health.

What do I gain choosing a COMBO class?

You gain time; you complete at a predetermined, shorter period the courses for two or more Qualifications. You save money because you benefit from reduced tuition fees.

May I enrol directly in this Program?

No. To enrol, you need to be holder of the WSET Level 2 Award in Wines.

Is there a V.A.T rate applied on the tuition fees?

No, because WSPC is an educational organization certified by the Ministry of Education.

What do tuition fees include?

Everything. The fees cover the English edition of the WSET Level 1 Award in Spirits books, the Greek edition of the WSPC Modern Sommelier Study Program books, your personal tools needed for practical training, the examination cost, the wines and the equipment for practical training, the teaching hours by a certified tutor, the tasting wines bought (free samples are not accepted), as well as any logistics cost incurred from the program as a whole.

May I be absent from the class?

No. Your presence is compulsory throughout the training program and the examinations.
You are not entitled to any absence in this program.

What happens if I do not show up at the examinations?

You may enrol to participate in the next scheduled examination of the Program, either in the same city or in another city where exams will be held, paying the non-show resit examination amount standing at €65.

What happens if I fail the examinations?

You may enrol to participate in the next scheduled examination of the Program, either in the same city or in another city where exams will be held, paying the resit amount (resit full-examination: €115 / resit Practice: €90).

How long does it take for the results to be announced?

It takes seven (7) working weeks since the examination date.

How do I get informed about the results?

By e mail from the WSPC Admissions & Awards team.

What does it mean to succeed in examinations?

You become holder of the WSPC Modern Sommelier Study Program Certification, recognized in the High-end hospitality market.

How do I receive my certification?

The WSPC Modern Sommelier Study Program Certification is sent to you by courier. The cost for dispatching the certificates shall be borne by the recipient to make sure that this official document will reach you, as the beneficiary on own responsibility.

May I pay the fees in instalments?

Yes. Through the eshop, you may pay in installments with your credit card.

Is there a possibility for corporate enrolments?

Yes, it is possible. Contact us to fill you in.

What are the foreseen options in case classes in person are discontinued due to force majeur, as was the case with the pandemic COVID-19?

Fully aligned with the requirements as set by the circumstances and the Ministry of Education & Religious Affairs, in such an event, classes will continue normally, either by instruction in person once permitted, or by mixed teaching (online theory, practical training with physical presence).

Principal of WSPC Sommelierie School

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Testimonials

The high level of seminars, the well-structured educational material, and the participation of renowned professionals with high working experience raised the level of teaching. The knowledge I was exposed too, was practically applied, and helped both my professional and personal development.

George Manetas

Barista Roasters Coffee

After years of experience as a Barista, I decided to try a more responsible position in the hospitality sector. I had to enrich my CV with a relevant qualification to be able to claim the position I coveted at the hotel where I had worked in the past. After a lot of research, I decided to enrol on the BSA seminar due to its prestige and international acclaim because the hotel unit I was interested in working was a foreign interest company. Indeed, it was the best step I took because I was finally selected for the job, after also completing a seminar in bartending. This is indeed a truly substantial and interesting seminar useful to any barista wishing to make a career.

Themis

F & B Manager Potidea Holidays Hotel

I chose this seminar because its thematic units, both in theory and practice, span across the entire range of a Barista responsibilities. As I didn’t have previous working experience in the field, the theory on coffee and tea, learning the proper use of an espresso machine and the training in the different extraction methods, enabled me to look for a job and to now being employed by one of the largest Greek coffee chains.

Xrhstos Strathgakis

Head Barista Coffee shop

On top of being my job, coffee is also my passion and therefore I wanted to broaden my knowledge. After doing research, I discovered that many seminars are offered on coffee, without providing either international certification, or a degree. So, I chose the BSA and it was the best thing I could do for myself. The training was awesome, and I was able to practically understand all the theory; the tutors, with their high level of expertise and the ability to transmit knowledge stood by my side, always smiley and patient, ready to answer all my questions (many indeed!); I acquired abundant knowledge building on the already existing one. The most important of all was that on completion of the program, I went back to my workplace, fully capable of applying all this knowledge. For all the above reasons and for many more, I decided to pursue my training at BSA and my experience became even more fascinating achieving also the Level 2 high-end qualification.

Alkmhnh Krustalidi

Barista Coffee Island

I attended this seminar because I wanted to focus on hot beverages; there is a whole philosophy behind this category that I wanted to learn about. It was an excellent seminar with tutors displaying a high level of expertise both in theory and practice. First and foremost, it was a useful seminar because by learning the history of raw materials, we learn to respect the raw materials quality and quantity. The techniques being taught are also very important as they impact on the outcome.

Alexandra Kyritsi

Loumidis Coffee Shops

Coffee is for me a journey in a world of unique experiences, high demands, and successive changes. Therefore, as a professional I need to continuously update my knowledge to offer myself and consumers the pleasure of this journey. So, picking Marilena, Vaggelis and the rest of the team, I discovered a unique interactive, educational experience. In addition to the abundance of knowledge found in the full and perfectly structured educational material, I discovered mistakes I used to make, and I was able to drastically improve myself, helped by the structure of the seminar and the application of knowledge in real life. It is also worth mentioning the state-of-the-art equipment, the impeccable running of exams and the ongoing professional support on completion of seminars. I would like to thank my buddies for the beautiful and special moments. Keep going.

Thomas Koloniatis

Executive Barista at Gregory’s, Beverage manager

The seminar offered me targeted knowledge, without dwelling on generalities. The tutors provided analytical teaching both in theory and in practice. I totally recommend that all young passionate practitioners, with love for coffee, enrol on Levels 1 & 2 to acquire the basic knowledge required for every young Barista starting a career and for further building up knowledge, combined with the work experience, in the immense and ever evolving world of coffee.

Plakoutsis Konstantinos

Head bartender TATOI TENNIS CLUB

In 2014, following a recommendation by some professionals in the wine industry, I began my studies in WSPC, attending the WSET Level 1; at this point I couldn't begin to imagine how long and special this journey would turn out. The excellent structure of the school's curriculum, the imparting of knowledge on every aspect of wine, the familiarisation with all the wine regions of the world combined with the high level and the ethos of tutors encouraged me to continue studying, advancing to higher levels with an increasing momentum. So, in 2017, and while being professionally active in a totally different industry, I found myself in Santorini, kicking off the fascinating path of WSET Diploma. It is an uncommon, demanding, but above all an exciting journey that I managed to successfully accomplish by obtaining the much-coveted qualification in 2019.

Pavlos Trilyrakis

Student

The well-structured, rigorous education and the charm of the teaching staff motivated me to go as far as WSET Level 3 and WSPC HESTIA Advanced Certificate and I am now seriously thinking of attempting the WSET Diploma. My job is not related to wine but to printings of refrigerator food labels and content production for various sectors. However, wine is an important part of my life and in the upcoming period I will expand my professional activities in this sector.

Prokopis Karydakis

Student

I began my studies in wine and spirits at WSPC where I attended Levels 1,2,3 in wines, HESTIA Certificate and Spirits. In 2017, I embarked on WSET DIPLOMA and I will never forget the top level of education and teaching. A very important part for me is the Pan-Hellenic Association of Sommeliers.

Stathis Tsokos

Student

Knowing that WSET is the top school for studies in wine, in 2016 I began my studies at WSPC Wine & Spirit Professional Center. The school’s excellent organization, the highly trained tutors, the very well-structured curriculum per level of qualification offering a thorough education and the school’s new premises were my incentive and inspiration to fervently complete, notwithstanding the challenges, the first three WSET L1-L2-L3 and the L3 HESTIA Certificate. And although my career, for many years now, is in stark contrast to the world of wine, as I am a mechanical engineer, the world of wine cast its spell on me and I am now attending at the WSPC, the WSET Diploma, the most challenging, albeit fascinating, wine journey.

Andriana Foi

Student

Through WSPC, the best organization in the wine industry, both in Greece and abroad, I met wonderful people with dedication and love for wine. A team of professionals ready to teach students everything about wine. Acquiring WSPC Level 4, the WSET Diploma, I expect to complete this journey having in parallel started the Court of Master Sommeliers (CMS Europe), a program with a hospitality-oriented focus. All these studies combined with my working experience in wine restaurants and in Michelin-star rated restaurants led me to the ‘wine paradise’ where I am currently working, the Private Members Club 67 PallMall in London.

Faidon Dernikos

Student

It was back in 2015 when I became a student at WSPC. I didn’t have to think it twice, the wine training offered by the school is excellent. First and foremost, the school offers wine education and behaviour! Students acquire critical thinking. Not only are we taught by top level tutors to describe, judge, and score a wine but also to respect wine, its culture, the land, the winemaker and the vine grower. I would like to personally thank WSPC, Mr. Konstantinos Lazarakis and first and foremost my mentor, Mr. Yiannis Koulelis who taught me how to love wine and broaden my wine horizons daily; to long for learning, to constantly discover why this journey in the world of wine is endless!

Lena Tsatsoni

Student
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