Theoretical part
Detailed lectures in specially equipped classrooms from leading teachers and specialists
Practical part
Tasting of various types of wines.
Knowledge control
All modules include exams or tests
Graduation document
Certificate of continuing education or Diploma of professional retraining
About academy
The Academy of Cavists and Sommeliers was established on the basis of the Moscow State University of Food Production.
If you wish, you can take an in-depth course and receive official documents that allow you to work in any area of the wine trade and restaurant and hotel business.
In the practical part of the classes, high quality wines from the best producers in the world are offered, while in our work we do not depend on wine trading companies. You will really learn to understand wines!
We are waiting for you at the Academy of Cavists and Sommelier!
If you wish, you can take an in-depth course and receive official documents that allow you to work in any area of the wine trade and restaurant and hotel business.
In the practical part of the classes, high quality wines from the best producers in the world are offered, while in our work we do not depend on wine trading companies. You will really learn to understand wines!
We are waiting for you at the Academy of Cavists and Sommelier!
Classes at the Academy are conducted
Balikoeva Fatima Ramazanovna
Member of the tasting commission of Rosalkogolregulirovanie.
Work as a process engineer at a wine-making enterprise.
Associate Professor at the Faculty of Hotel and Restaurant Business, RANEPA (Russian Academy of National Economy and State Service) under the President of the Russian Federation. Candidate of Agricultural Sciences.
Work as a process engineer at a wine-making enterprise.
Associate Professor at the Faculty of Hotel and Restaurant Business, RANEPA (Russian Academy of National Economy and State Service) under the President of the Russian Federation. Candidate of Agricultural Sciences.
Drubachevskaya Irina Leonidovna
Wine expert.
Jury member of international wine competitions.
Leading teacher of wine schools.
Author of the books: "Wine. Know, understand, feel",
LLC "Zhigulsky Publishing House" 2004.
"Big Wine Encyclopedia",
LLC "Zhigulsky Publishing House" 2006.
Jury member of international wine competitions.
Leading teacher of wine schools.
Author of the books: "Wine. Know, understand, feel",
LLC "Zhigulsky Publishing House" 2004.
"Big Wine Encyclopedia",
LLC "Zhigulsky Publishing House" 2006.
Krasnogor Olga Anatolievna
Director of "Grand Wine Bazar".
Worked in large wine trading companies.
For more than 5 years she was the editor-in-chief of the Vinnaya Karta newspaper.
Supervised the educational project "School of spirits Old Spirits".
Worked in large wine trading companies.
For more than 5 years she was the editor-in-chief of the Vinnaya Karta newspaper.
Supervised the educational project "School of spirits Old Spirits".
Cavist and sommelier - what are these professions?
Cavist
During his career, a professional cavist gains a certain circle of clients who trust only his choice, knowing that he will pick up what is needed.
The profession of a cavist (from the French "cellar keeper") is relatively new. These are people who are sales consultants or alcohol sales managers.
Cavists work in wine trading companies and specialized wine boutiques.
The work of a cavist also includes business trips to get a better acquaintance with the wine-growing regions and their wines. As the career progresses, the cavist gets the opportunity not only to sell wine, but also to decide whether to purchase it by the company.
Cavists work in wine trading companies and specialized wine boutiques.
The work of a cavist also includes business trips to get a better acquaintance with the wine-growing regions and their wines. As the career progresses, the cavist gets the opportunity not only to sell wine, but also to decide whether to purchase it by the company.
A knowledgeable and experienced cavist, helping the buyer to make a choice, focuses on his taste and takes into account many characteristics of the wine, including:
A cavist should be, like a sommelier, an excellent taster and psychologist.
- price,
- type of wine,
- country and region of origin,
- manufacturer,
- harvest year,
- the term and technology of aging, as well as the gastronomic preferences of the buyer and much more
A cavist should be, like a sommelier, an excellent taster and psychologist.
The regulars of wine boutiques are clients who are true connoisseurs of alcoholic beverages, so they are well versed in quality and technical characteristics.
An experienced cavist can create personal collections of alcohol for private customers. Here the amount of remuneration is discussed individually.
In today's market, the demand for a cavist is as follows: demand significantly exceeds supply.
An experienced cavist can create personal collections of alcohol for private customers. Here the amount of remuneration is discussed individually.
In today's market, the demand for a cavist is as follows: demand significantly exceeds supply.
Sommelier
"A sommelier is a person who is responsible for serving wine and other drinks in restaurants; gives advice on the choice; makes sure that the serving is correct."
Georges Pertuise, head of the French Sommelier Union
Georges Pertuise, head of the French Sommelier Union
The word sommelier comes from the French "sommelier". It can be translated into Russian as "butler". In most modern European languages, it retains its French sound.
Duties of the sommelier:
Duties of the sommelier:
- draws up a wine list;
- maintains and updates the wine list;
- gives recommendations on the choice of dishes for wines and vice versa;
- is responsible for the state of the wine cellar;
- deals with the purchase of wines and personally checks each delivery;
- is responsible not only for wines, but also for other alcoholic drinks of the institution;
- knows the peculiarities of all the wines presented in the wine list of the institution;
- knows a foreign language, as it is not uncommon for foreigners to visit restaurants.
Sommelier career
After graduation, graduates usually become wine waiters (a waiter with knowledge of wine) or sommelier assistants. The next step is sommelier. Then the chief sommelier. This specialist can draw up the wine list of the institution, negotiate with suppliers, organize the correct storage of alcohol.
The salary of an assistant sommelier starts from 40 thousand rubles, depending on the institution. The upper limit - for the position of chief sommelier - in the region of 150-200 thousand rubles.
After graduation, graduates usually become wine waiters (a waiter with knowledge of wine) or sommelier assistants. The next step is sommelier. Then the chief sommelier. This specialist can draw up the wine list of the institution, negotiate with suppliers, organize the correct storage of alcohol.
The salary of an assistant sommelier starts from 40 thousand rubles, depending on the institution. The upper limit - for the position of chief sommelier - in the region of 150-200 thousand rubles.
Program modules
The Sommelier / Cavist course includes all modules:
duration: 252 academic hours,
cost: 131 000 rub.
Upon completion of training, a diploma of professional retraining is issued
duration: 252 academic hours,
cost: 131 000 rub.
Upon completion of training, a diploma of professional retraining is issued
Program No. 1
The basics of winemaking technology. Organoleptic evaluation of alcoholic beverages
The basics of winemaking technology. Organoleptic evaluation of alcoholic beverages
5 lessons, 3 times a week
number of academic hours: 20
independent work: 12 hours
knowledge control: exam
graduation document: Certificate of advanced training
cost: 12 500 rubles.
the program includes sections:
number of academic hours: 20
independent work: 12 hours
knowledge control: exam
graduation document: Certificate of advanced training
cost: 12 500 rubles.
the program includes sections:
- Characteristics of classic grape varieties for wine production.
- Types of wines and their characteristics.
- Organoleptic evaluation and identification of wines.
- Vices and defects of wines.
- Rules for storing and serving wines.
- Tasting skills.
- Russian winemaking.
- Educational tastings.
- Training trainings on working with wine.
Program No. 2
Classification and characteristics of the main wine-making countries of the world
Classification and characteristics of the main wine-making countries of the world
4 lessons, 3 times a week
number of academic hours: 16
independent work: 20 hours
knowledge control: exam
graduation document: Certificate of advanced training
cost: 14 500 rubles
the program includes sections:
number of academic hours: 16
independent work: 20 hours
knowledge control: exam
graduation document: Certificate of advanced training
cost: 14 500 rubles
the program includes sections:
- Winemaking history.
- Classification of wines.
- Winemaking countries of the Old World, their characteristics and classification.
- General characteristics of winemaking in the countries of the New World.
- Educational tastings.
- Training trainings on working with wine.
Program no. 3
Classification of wines by country, region and sub-region. Major wine producers
Classification of wines by country, region and sub-region. Major wine producers
10 lessons, 3 times a week
number of academic hours: 40
independent work: 20 hours
knowledge control: exam
graduation document: Certificate of advanced training
cost: 27 000 rubles.
the program includes sections:
number of academic hours: 40
independent work: 20 hours
knowledge control: exam
graduation document: Certificate of advanced training
cost: 27 000 rubles.
the program includes sections:
- Wine-growing regions of the Old and New World.
- Important wine producing countries by region and sub-region.
- Duties of sommelier and cavist.
- Rules for drawing up Wine lists.
- Decanting skills.
- Training trainings on working with wine.
- Educational tastings.
Program No. 4
Duties of cavists / sommeliers. Management of alcoholic beverages. Drawing up a wine list
Duties of cavists / sommeliers. Management of alcoholic beverages. Drawing up a wine list
7 lessons, 3 times a week
number of academic hours: 28
independent work: 40 hours
knowledge control: exam
graduation document: Certificate of advanced training
cost: 33 000 rubles.
the program includes sections:
number of academic hours: 28
independent work: 40 hours
knowledge control: exam
graduation document: Certificate of advanced training
cost: 33 000 rubles.
the program includes sections:
- In-depth study of significant wine regions and sub-regions of the world, terroirs, communes.
- In-depth study of the leading wine producers, the characteristics of various types of wines.
- Strong alcohol.
- Management and marketing of alcoholic beverages.
- Ratings and pricing.
- Sales rules.
- Designing and equipping a winery.
- Gastronomic combinations.
- Educational tastings.
- Training trainings on working with wine.
Program No. 5
World winemaking
World winemaking
4 lessons, 3 times a week
number of academic hours: 16
independent work: 40 hours
knowledge control: exam
graduation document: Certificate of advanced training
cost: 44 000 rubles
the program includes sections:
number of academic hours: 16
independent work: 40 hours
knowledge control: exam
graduation document: Certificate of advanced training
cost: 44 000 rubles
the program includes sections:
- World winemaking.
- Business course "How to open a wine cellar".
- A detailed "road map" for starting your own business.
- Educational tastings.
- Educational trainings.
Discounts
Professional competence
General knowledge for wine connoisseurs.
Opportunity to work as a trainee or assistant in the wine trade and restaurant and hotel business. *
Opportunity to work as a wine waiter, cavist / sommelier, manager in wine trading companies. *
Opportunity to work as a wine waiter, sommelier, cavist, manager in wine trading companies, managing a wine store, open your own business. *
Program No. 1
"Fundamentals of winemaking technology"
"Fundamentals of winemaking technology"
Program No. 2
"Classification and characteristics of the main wine-making countries of the world"
"Classification and characteristics of the main wine-making countries of the world"
Program No. 3
"Classification of wines by countries, regions and subregions"
"Classification of wines by countries, regions and subregions"
Program No. 4
"Duties of Cavists / Sommeliers. Management of alcoholic beverages"
"Duties of Cavists / Sommeliers. Management of alcoholic beverages"
Program No. 5 "World Winemaking"
The address
Moscow. Volokolamskoe highway 11
How to get here
m. Sokol
mtsk Panfilovskaya
mtsk Panfilovskaya
We are waiting for you in our Academy. Come yourself and bring your friends. The learning process with like-minded people is much more interesting!
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