Wine Service

Addison Institute

About This Course

LO1: Recognize types of wines based on wine label information (A1, K2)

LO2: Describe the classifications of wines types based on information on wine labels (A2, K1)
LO3: Apply the basic techniques of sight, smell and taste sensory analysis (K3)
LO4: Describe the preliminary criteria to evaluate quality of wines (K4)
LO5: Demonstrate how to refresh a workstation (A3)
LO6: Describe the importance of ensuring workstations are ready in a timely manner (K5)
LO7: Assist ordering wine beverages by providing information on grape varieties, provenance and year of harvest (A4)
LO8: Demonstrate decant wines to separate clarified wine from solids (A5)
LO9: Describe the techniques of presenting, opening, decanting, and serving of wines (K6)
LO10: Demonstrate how to serve wines in appropriate drinkware and under optimal serving temperatures (A6)
LO11: Describe the types of drinkware and serving temperatures (K7)
LO12: Propose food items to match wine selection (A7)
LO13: Describe key guidelines for food matching with wine (K8)


What You’ll Learn

Addison plans to target mainly the sectors of Food and Beverage and Retailers providing Food and Beverage services or goods in their area of business. With this in mind, the target group for this module will be learners who want to obtain formal qualification and pursue employment opportunities in F & B wine and liquor sectors. Many F & B industry who offer wine and liquor often face challenges with staff not having the necessary knowledge to properly introduce the right kind of wine to its customers. Wine sommeliers are scarce and usually are only present in bigger 5 stars and 4 stars hotel, but rarely in bistro and restaurants which serve wine.

Minimum Entry Requirement

Learners are expected to have the following: Assumed Attitude • Have effective communication and relationship management skills to work with employees from all levels and areas within an organisation Assumed Skills and Knowledge • Manage the delivery of services to stakeholders within projects of limited scope • Have effective communication and relationship management skills to work with employees from all levels and areas within an organisation • Provide support to operational employees in the implementation of change processes • Work with competitive knowledge of the business, industry and sector in which the organisation operates • Be able to listen and speak English at a proficiency level equivalent to the Employability Skills Workforce Skills Qualifications (ES WSQ) & Workplace Literacy (WPL) Level 4 • The entry requirement will be ‘N’ level/’O’ level qualification and above and be able to read and write English at a proficiency level equivalent to the ES WSQ WPL level 4.


Course Title Gross Fee with 9% GST Net fee after subsidy
Singapore Citizens, Permanent Residents aged 39 and below Singapore Citizens, Permanent Residents aged 40 and above SME-sponsored local employees
Wine Service $654 $354 $234 $234

  • Self-sponsored individuals must be at least 21 years old.
  • Absentee payroll support in addition to course fee funding available for employer-sponsored candidate
  • Terms and conditions applies to all types of SSG fundings.More details at



Level 2
Duration 16 hours
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