WSET Level One – Sunday 28th January 2018

This date is full, new date to be given out soon.

Level One is the perfect place to begin your wine journey, whether you are a new to wine or a professional starting out in achieving the WSET qualifications.

Date Sunday 28th January

Time All day approximate 9.30 – 5.00

Cost £150

 

What will I learn?

You will understand the main types and styles of wine

Know how to store wine

Know how to serve wine to customers

Understand the basic principles of food and wine pairing.

Understanding the issues relating to the safe consumption of wine.

Learn how to describe wine by using the systematic approach to tasting.

For a more in depth detailed information on the course please click link WSET Level One Specification

How long is Level One?

One day course – 6 hours teaching

Is there an exam

Yes, a 30 multiply choice style of exam at the end of the day. Everything you need to pass the exam will be covered in the day course.

Do I have to take the exam?

Yes, to attend the course you have to take the exam.

What will I gain?

Once you have passed your exam you will be awarded with Level One Award in Wine certificate and a WSET label pin. This is a globally recognised qualification.

Course Date

Date: SUNDAY 28th January 2018

Course Fees

The course costs £150

Included is the course material

Wines tasted

Exam fees

Lunch – Prepared by the Railway Inn Kitchen

How to Book

Call 01934 708312

email info@thewinetasingco.com

We will have a discussion to make sure you are taking the right course for you. We look forward to seeing you on a course soon.

Here is what someone had to say about sitting Level One WSET

 “Had a fantastic ‘introduction to Wine’ delivered expertly by Kelli at a pace and level that was relatively easy to understand.  As a complete novice, I was really happy with my levels of understanding as the workshop developed and now feel really confident talking about wine with my limited knowledge, but more importantly I am now brave enough to try to understand more and share what I know, thanks Kelli”