Developing a professional sommelier course at the Institute of Tourism Studies in Malta
Rizzo, Aaron (2020)
2020
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2020100721107
https://urn.fi/URN:NBN:fi:amk-2020100721107
Tiivistelmä
This is a product-based thesis aimed to create a professional sommelier curriculum that is beneficial for catering and hospitality operators who want to deliver the knowledge and service of wines and other beverages to their target market. This thesis is fully commissioned by the Institute of Tourism Studies (ITS) in Malta who are keen to start running this programme in September 2020. The information gathered from this thesis will help to make both full time and part time programmes better, professional and doable. This higher national diploma (HND) level course is aimed at young adult students who want to pursue a career in the wine on trade and off trade sectors, and at current employees who are working in the wine industry to gain the knowledge and skills required to improve their work experience background.
The literature review is composed of two main parts. The first part identifies the skills required to form a good sommelier course curriculum matched with the needs of the Maltese hospitality industry both for the on trade and off trade markets. This section also reflects on how fundamental it is to have a sommelier employed within any company selling wine and other beverages as a qualified sommelier is similar to a wine educator who will make an impact on the behaviour of the consumer. The second part of the literature review focuses on pedagogical issues. In other words, understanding different theoretical concepts of setting up a curriculum with vocational education training, and identifying various teaching methods that are suitable to teach technical wine related subjects to help students grasp the knowledge and skills efficiently.
Three methods of data collection were used to gather the information required to answer all objectives. The first method was a qualitative benchmarking exercise comparing different wine courses and programmes with different local and foreign institutions. The second method was a quantitative survey with 175 responses targeted to WSET grauduates, sommeliers working in the Maltese hospitality industry. The third method was qualitative by proposing a full time and part time HND sommelier curriculum structure in an internal focus group at ITS with all key participants present to share their ideas and opinions of how the proposed curriculum can improve.
The recommendations and results of all data collection methods proved to be a success as the final programme curriculum was set both at full time and part time. All the modules chosen were meticulously analysed from all methods of data collection reflected in the literature review and the needs of the Maltese hospitality industry. This thesis is beneficial for ITS and the local hospitality industry as it is a starting point for creating a proper and professional sommelier with the correct skills and knowledge.
The literature review is composed of two main parts. The first part identifies the skills required to form a good sommelier course curriculum matched with the needs of the Maltese hospitality industry both for the on trade and off trade markets. This section also reflects on how fundamental it is to have a sommelier employed within any company selling wine and other beverages as a qualified sommelier is similar to a wine educator who will make an impact on the behaviour of the consumer. The second part of the literature review focuses on pedagogical issues. In other words, understanding different theoretical concepts of setting up a curriculum with vocational education training, and identifying various teaching methods that are suitable to teach technical wine related subjects to help students grasp the knowledge and skills efficiently.
Three methods of data collection were used to gather the information required to answer all objectives. The first method was a qualitative benchmarking exercise comparing different wine courses and programmes with different local and foreign institutions. The second method was a quantitative survey with 175 responses targeted to WSET grauduates, sommeliers working in the Maltese hospitality industry. The third method was qualitative by proposing a full time and part time HND sommelier curriculum structure in an internal focus group at ITS with all key participants present to share their ideas and opinions of how the proposed curriculum can improve.
The recommendations and results of all data collection methods proved to be a success as the final programme curriculum was set both at full time and part time. All the modules chosen were meticulously analysed from all methods of data collection reflected in the literature review and the needs of the Maltese hospitality industry. This thesis is beneficial for ITS and the local hospitality industry as it is a starting point for creating a proper and professional sommelier with the correct skills and knowledge.