This entry level qualification provides basic product knowledge of styles, production methods and service of spirits, and is ideal for those who want to learn more for either personal knowledge or to boost spirits confidence for hospitality, retail or other front-of-the-house positions in the industry.

Course Dates

1 Day Course - Sunday 7 July 2024. 10AM to 6PM. Book Here
Registrations Close 21 June 2024.

Overview

This entry-level qualification provides basic product knowledge of styles, production methods, and service of spirits. The course includes tutored tastings of 8 spirits (it is not necessary to take part in spirit-tasting which makes this level suitable for students who prefer not to drink alcohol but who still want a recognised qualification).

Who it is aimed at:

• Interested spirits consumers wanting to learn more about spirits within an interactive, structured framework.

• Candidates with their first job in hospitality, retail or in other sectors of the spirits industry.

The Course:
The course comprises of 6 hours of face to face teaching, followed by an exam at the end of the day. The exam lasts 45 minutes and consisting of 30 multiple-choice questions. The pass mark is 70%.

The course starts at 10am and finishes at 6pm, and is hosted at Media One Hotel, Media City, Dubai. Please ensure you arrive 15 minutes early to class.

Topics Covered

Spirits Production

• List and state the purpose of the four key steps used in spirits production.

Brandy & Vodka

• State the raw materials used to produce brandy and vodka.

• State the key flavour characteristics of these two spirits.

• Identify the key production processes that can have a defining influence on the characteristics of brandy and vodka.

• State the meaning of the key labelling terms for brandy. Identify the two types of still, state how they are used and the style of spirit they can produce.

• An introduction to tasting spirits using language from the WSET Systematic Approach to Tasting (SAT).

Rum, Tequila and Whisk(e)y

• State the raw materials used to produce Rum, Tequila, and Whisk(e)y.

• State the key flavour characteristics of these three spirits.

• Identify the key production processes that can have a defining influence on the characteristics of Rum, Tequila, and Whisk(e)y.

• State the different styles of Rum and the labelling terms for Tequila and Whisk(e)y.

Flavoured Spirits, Storage & Service of Spirits

• Describe the different techniques to add flavour to spirits.

• State the principal types of flavoured spirits.

• Describe 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

Included in this course

• All tuition

• Course guide book

• Tasting of 11 spirits

• Coffee & Tea, Snackbox and 2-course lunch

• Free self parking at venue

• Exam Fees

• International Courier Costs (exams are marked in London)

• Domestic courier costs for your course books, certificate and lapel pin

• Certificate with Lapel Pin when you pass.

Exam

You have 45 minutes to complete the exam which comprises 30 multi-choice questions and a pass mark of 70%.

Below are the results you can attend and the marks required.

• Pass 70% and above

• Fail 69% and below

As with every WSET exam around the world, the exam papers are sent to WSET in London, UK to be marked to ensure global continuity with the results.

Results are normally known up to 3 weeks later, however with the current working restrictions in the UK due to Covid-19, results can take up to 6 weeks at present. WSET inform us by email and as soon as we know we will inform you by email. The certificate and metal lapel pin for successful candidates will follow from London shortly afterwards.

If you are unsuccessful, you are able to retake the exam without having to retake the course if you do not wish to. The cost to resit the exam is currently AED 450. Please contact us for potential dates.

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