Dreamjob sommelier

On March 12, 2012, on, there will take place the third in-service training as an “IWI-examined commis sommelier” at the International Wine Institute in Bad Neuenahr-Ahrweiler. The course comprises seven training units, each taking two days of face-to-face teaching. It contains oenology, wine sensory, knowledge about the wine-growing regions of the world, wine tastings, food and cheese tastings as well as the communication of all the practical works at the restaurant table.

The implementation of the training as blended learning is unique. The participants are being encouraged to repeat and to deepen the learning contents on teaching-free days via an internet-based learning platform. E learning completes the participants’ knowledge and requires a special willingness to perform. During the course, there are films, picture galleries, texts and graphics are available to each participant. After each training unit, there is a test which shows the participants’ knowledge. Once a week, a competent tutor is available in the IWI chat room for answering questions and giving further explanation.

This educational project is offered by the International Wine Institute together with the Campus Geisenheim ltd. company. “A collaboration of both institutions is of great advantage for the professional group of gastronomy”, Martina Weindl from the Campus Geisenheim ltd. company says. “We are responsible for oenology and wine sensory, whereas the International Wine Institute is responsible for the area of global wine education and the activities at the restaurant table”, the CEO of the Campus Geisenheim ltd. company says.

Alexander A. Kohnen, owner of the International Wine Institute, is responsible for the organization and realization of the whole project. Mr. Kohnen is an experienced sommeliers’ trainer and a pro in gastronomic adult education. Well-known teachers and the best frame conditions ensure an excellent starters’ training to sommellerie. A successful exam as IWI-examined commis sommelier shows each employer a special willingness to perform, commitment and, above all, it is the perfect basis for a career as sommelier and maître d’hôtel. (red.yoopress)