On February 27, the certification course of "Chinese wine serving and service" was launched in Yuehai branch of Ningxia Helan east foot Wine Education College, located in Yinchuan, Ningxia. This is China's first certification curriculum system dominated by wine producing areas and telling the story of Chinese wine. On the same day, the first batch of students from Ningxia wineries, catering industry and media participated in the first batch of primary certification course training of Chinese wine service and service.
Like UAV drivers and e-athletes, professional sommeliers are emerging occupations, but they are a link and a set of hubs of the wine industry from land to table, from production to consumption, and from products to culture. Unlike winemakers and wine sales, sommeliers accurately transmit the most upstream information in the wine industry, such as planting and brewing, to the consumer terminal, and popularize the food and wine culture for consumers face-to-face. With the upgrading of consumer economy, the emergence of sommelier profession has become more and more important.
It is reported that the course "Chinese wine sommeling and service" is the first professional teaching auxiliary book for Chinese sommeliers compiled by experts such as LV Yang, the sommelier of Ningxia Helan east foot Wine Education College, and Li Demi, the director and associate professor of brewing Engineering Department of Beijing Agricultural College. The book systematically introduces the wine related knowledge involved in the sommelier industry, with strong systematicness, wide coverage and complete knowledge points, and provides primary, intermediate and advanced learning guidance for wine lovers, practitioners and wine experts.
"What's the difference between a sommelier and a restaurant waiter?" "What is the future of the sommelier industry?" With the curiosity and expectation of the students, the course of the day was carried out in rich practical links such as theoretical course explanation and appreciation.
"The diversity of wine categories is rooted in history and customs, and Chinese wine should also have its own industry training system." Chinese wine service and service It is self created rather than imported. It is also matched with characteristic courses such as Chinese food and wine matching, Chinese catering culture, customs and etiquette. The purpose is to promote the establishment of a 'cultural system' and 'discourse system' of China's wine industry and enhance consumers' awareness of Chinese wine. " Li Demi said.
LV Yang said that China's current independent education in the field of wine is mainly dependent on the professional study of wine in Colleges and universities, which mainly trains employees in wine related industries, while there is relatively little socialized education for consumers. "The editorial board of Chinese wine sommelier and service is working with the human resources and social security department to plan to establish professional standards for sommeliers, establish and improve the professional qualification appraisal of sommeliers, and make the sommelier industry more standardized and standardized in China." He said.
