Start date: January 2018
Spain is one of the largest wine producers in the world and its gastronomy has a natural relationship with that product.
The aim of this master’s degree course is to train professionals who specialise in the world of wine with a broad base of skills relating to wine and the wine business, including its relationship with food. A multidisciplinary vision to develop a professional career in wine production, distribution and catering.
Master Classes, business case studies, tastings and seminars conducted by reputable wine experts, sommeliers and wine-making entrepreneurs.
- 60 ECTS credits. Degree from MONDRAGON UNIBERTSITATEA.
- Dual degree: sommelier and eno-marketing.
- Learning experience outside the classroom: wineries, production areas, etc.
- Technical visits to France, La Rioja-Rioja Alavesa, Navarra and Txakoli-growing areas.
- Work experience in companies and End-of-course project.
10+1 REASONS WHY ATTEND THIS MASTER
- You will acquire an excellent knowledge base on wine and wine-tasting, developing your sensory skills to enable your judgement to be centred on learning and experience.
- You will acquire a multidisciplinary vision that includes knowledge of the eno-marketing, sommelier and gastronomy.
- You will learn about the leading wines in the world as well as spirits and other liqueurs.
- You will master the fundamentals of the wine market and marketing, as well as the sales language and skills, with particular emphasis on the international market.
- You will learn about the evolution of the wine world in recent years and why it has become an essential feature of gastronomy.
- You will take part in a programme which consists of 75% practical teaching hours: tastings, study visits, final master project and business-based practical experience
- You will attend master classes, business case studies, tastings and seminars conducted by reputable wine and eno-market experts.
- You will carry out study visits to areas of lengthy wine tradition such as France, Jerez, Navarra, Txakoli-growing areas, and La Rioja.
- You will have access to top-level professionals in the wine and gastronomy industry.
- You will become part of the world-renowned Basque Culinary Centre.
- +1 The quality of your career will take a leap forward and you will become a professional with the kind of profile currently being demanded by the most important wine-making industries in the world.
- University graduates from different disciplines (Business Sciences, ADE, Tourism, Agriculture, Communication, Humanities, etc.)
- Marketing, distribution or sales professionals from companies associated with the wine industry who require specific training.
- HNC and HND education graduates in Catering.
- Active professionals who wish to train in this field.
Candidates with a good knowledge of English will be considered favourably.
Knowledge of wine and other drinks
- To have an in-depth knowledge of wines, from the vineyards to leaving the winery, and their sales.
- To understand the processes of growing and making wine.
- To develop the necessary sensory skills to become an expert in wine tasting.
- To have knowledge of the leading world wines, spirits and other liqueurs.
- To understand the fundamentals of the wine market and marketing, selling techniques and its language.
Sommelier, Gastronomy and Winery Management
The focus is on the management of all areas related to wine and other drinks, from the selection of the products on offer and the management of the winery to the development of selling techniques in the restaurant and to master all the secrets of matching with gourmet products, processes and service.
Aimed at developing the necessary skills to work comfortably in the sales area of the wine business and to determine the marketing strategies, both in domestic and international markets.
This Master will give students to have an overall view of the various technical and commercial areas in the wine business, from production to distribution and sale.
Some fields of professional development are:
- Wineries working in the technical, commercial and marketing areas (domestic and exports), communication and consultancy.
- Official organisations associated with the production and promotion of the world of wine and gastronomy (designation of origin, inter-professional associations, consortia, etc.).
- The distribution sector, carrying out purchasing responsibilities, professional customer contact, organisation of tastings and events, etc. (wine bars, online sales, distribution to professionals, etc.).
- The catering industry, as an expert in wines, wine-and-food matching, gourmets and sommelier.
- Business undertakings in the eno-gastronomy and eno-tourism sectors.
Un máster transversal que te permitirá obtener una visión de 360º en el mundo del vino
A multidisciplinary vision that will enable the student to speak and understand different technical languages: oenology and tasting, marketing, wine sales and promotion, exports, sommelier and wine-and-food matching, eno-tourism, etc.
CLASS TIME: January-June 2018
TIMETABLE: Monday to Thursday from 15:00 to 20:00*
No. of PLACES: 20
Practical sessions will take place at the end of the classroom-based lectures. Their duration will be 480 hours distributed between a minimum of 3 and maximum of 6 months.
Students will have the option to have their practical sessions validated as accredited professional experience.
*Even though the timetable is from Monday to Thursday from 15:00 to 20:00, the study visits, and some marketing sessions, and occasionally some of the seminars or master classes may take place during the morning or on another weekday different from the established days if the activity requires it.
The master’s degree course in Sommelier and Eno-marketing, although essentially classroom-based, has a high percentage of practical sessions (75% practical as opposed to 25% theoretical) with a duration of 60 ECTS credits.
The classroom-based sessions will include tastings, workshops, and master classes run by prestigious professionals, success cases and seminars.
In addition to the classroom-based sessions, the training will be complemented with a 110 hour Foreign Trade and Digital Marketing module.
Students will have at their disposal an easy-to-use e-learning platform, with which they will be able to attend lectuTripsnd complete exercises to reinforce the knowledge acquired in the classroom.
Visits to prestigious wineries in different regions with a great wine-making tradition will take place throughout the course, during which the students will have the opportunity to learn from first-hand experiences and success cases within the sector.
This master’s degree course will include study visits with a duration of between one and four days to wine-making regions such as Navarra, Jerez, Rioja, Bordeaux and Txakoli-growing areas, with the aim of supplementing the learning in the classroom
Practical sessions and Project
Work on the final master project will take place during the learning process and students will have a project tutor as well as experts to guide them throughout their development. During the course, there will be assignment deadlines and revisions, to enable the student to make a step by step progress. The submission of the project will be one week after the classroom sessions have concluded.
The final master project consists of a marketing plan for a product or company, real or fictitious, and has to include the development of areas relating to wine, sommelier, gastronomy, etc.
Practical sessions will be organised once 50% of the credits have been completed and will last 480 hours. These sessions must take place before the end of 2018.
The small group format facilitates interaction and debate with the visiting lecturer or speaker.
Teachers and guests
The programme benefits from an academic team made up of highly experienced professionals with extensive teaching skills, as well as expert lecturers, guest speakers for each speciality and master classes run by great names in the world of wines, in their own business and the art of sommelier.
Technical Design and Coordination Team
- Pilar Garcia Granero, Oenologist. Ex-president of the Navarra D.O., Director of the Tasting School of Navarra and Technical Co-ordinator of the master’s degree course.
- Mikel Zeberio, gastronomy expert and tutor cooperating with the Basque Culinary Centre.
- The team of sommelier-, gastronomy-, coaching- and marketing experts from the Basque Culinary Centre.
- Project and work experience tutors.
In addition, during the last course, great names in the world of wine and sommeliers from restaurants which have been awarded Michelin stars ran sessions on specific topics based on their experiences and success cases.
Some of the guests participating in previous editions were:
- Pepe Hidalgo: Doctor of Agricultural Engineering, Oenologist, and Graduate in Business Planning. University senior lecturer, author of extensive and recognised research work, as well as a technical specialist and manager of numerous wineries throughout Spain. He has held the position of President of the Oenologists Association of Madrid and Secretary of the National Oenologists Association. Currently a member of the Board of Directors of the Spanish Union of Tasters.
- Pedro Ballesteros: sole Spanish Master of Wine (2010), Agricultural Engineer graduate from the Universidad Politecnica de Madrid and Master in Viticulture and Oenology. Completed his studies of Oenology in France and the United States. He is based in Brussels, where he acts as an adviser to various companies and institutions. Co-president for Spain (Jerez) of the Decanter World Wine Awards and judge/president of other international competitions.
- Ana Martin: Graduate in Chemical Sciences and completed her studies in Viticulture and Oenology at the University of Madrid. Oenologist and is an adviser to various Spanish wineries. She has created many of the most remarkable wines produced in the last 20 years.
- Quim Vila: Owner and director of the specialist wine retailer Vilaviniteca Distribuye, currently representing over one hundred Spanish wineries, as well as importing from over fifty. Pioneer in the field of wine e-commerce. Creator of great events such as the prestigious Vila Viniteca Couple Tasting Award (now in its seventh edition), “La Musica del Vi”, or “La Fiesta del Vino Joven”, as well as numerous tastings and training courses.
- Paco Berciano: Director of the distribution company Alma Vinos Unicos and co-owner of Vinoteca El Lagar in Burgos. A great connoisseur of national and Portuguese wines. Article writer for several publications (El Sol, El Pais, Cinco Dias, etc.).
- Jaume Gramona: Holder of the National Diploma in Oenology from the University of Dijon. His career combines teaching on sparkling wines at the University of Tarragona with directing the Technical Department of Gramona wineries. He recently became President of the Cava Institute.
- Agustín Santolaya: General manager of Roda wineries and active head of the team that has placed that winery among the most prestigious in La Rioja (and in Spain). Magister in Viticulture and Oenology, as well as Senior Expert in Olive Cultivation and Olive Oil Production.
- Fernando Gurucharri: Graduate from the Faculty of Biological Sciences in Madrid. Senior Graduate in Oenology and Viticulture from the ETS of Agricultural Engineers of Madrid. Member of the Board of Directors of the Spanish Union of Tasters (UEC) from its foundation to the present day. President of the UEC since 2002.
- Jorge Navarro: Graduate in Business Administration and Management and Master in Marketing from the University of Deusto. Universo del Lujo Advanced Programme in its VI Edition. Has taken other courses with the latter such as Marketing Prestige & Luxury Brands (Pernod Ricard Training Centre). Since 2002 he has worked for Pernod Ricard in different roles: Premium Brand Manager, Trade Marketing Manager and Director of Champagne Perrier- Jouët in Spain. Currently Development and Innovation Manager in Domecq Bodegas – Pernod Ricard.
- Juancho Asenjo: Philologist, writer, sommelier instructor, he is the greatest expert in Italian wines in our country (for this reason he was awarded the title of Cavaliere dell’Ordine della Stella della Solidarietá Italiana). A highly cultured individual, he has also prepared countless wine menus for various restaurants.
- Mariano García: One of the most world-renowned Spanish oenologists. He produced 30 harvests in Vega Sicilia, is currently co-owner of the Mauro Maurodos winery and Aalto winery partner. He was conferred the Special Lifetime Award 2012 by the Royal Academy of Gastronomy (RAG).
- Carlos Falcó-Marqués de Griñón: Director of Vinos de Pagos of the Familia Marques de Griñon (owner of Dominio de Valdepusa and of Viñedos del Rincon). Writer and Agricultural Engineer, he has been a pioneer in the production of great quality Pagos wines in Spain, as well as in the olive oil revolution that has taken place in our country.
- Rafael del Rey: General Manager of the Fundacion Observatorio Español del Mercado del Vino and Manager of the Fundacion para la Cultura del Vino. He is, therefore, a great connoisseur of the national and international markets and is also speaker and instructor at the main wine production conferences.
- Javier Pulido: One of the greatest distillery experts in our country. He has worked for the “Vinum” magazine and now dedicates his time mainly to the training and assessment of sommeliers, brand ambassadors, distributors, distilleries, etc.
- Enrique Larumbe: General Manager of EUROGAP, a company specialising in the marketing and commercial management for the wine and food industries. Advisor to over 45 wineries, regulating councils and designations of origin. Speaker in different conferences and universities such as Deusto, Menendez Pelayo, UPV and ESIC.
Fees / Grants
Fees for the Master’s Degree Course
The fees for the current master’s degree course are 8,500 euros which must be paid as follows:
- €150 at the time of applying for a place (refundable in full in the event of not being admitted or needing to withdraw).
- €3,340 as reservation fee payable at the time of confirmation of admission.
- The remainder of the fee is payable in 3 instalments of €1,670 during the academic year.
The centre has special financing agreements with various financial organisations (with the possibility of repayments over a maximum of 6 years).
Options for Discount
Refundable (partly or wholly) through the Fundación Tripartita.
Assistance with Accommodation
The students’ information office of the faculty will provide the necessary information and will assist students with their search for accommodation and shared flats.
Support for Students’ Employment
In order to support students with their search for employment during or following their studies, they will receive information relating to the career opportunities available in the faculty.
Likewise, during their stay, students may apply for the study-employment grants offered by the faculty and lend their services to the different departments: R&D, operations, coffee shop, etc.
1 Pre- Registration
- Complete the Application form and send it either by e-mail or ordinary post.
- Documentation to be attached to the application is specified in the registration.
2 To complete the different steps of the selection process
Step 1: Accreditation of training and experience
The Selection Board will assess the applications which fulfil the following requirements:
- University graduates of different disciplines (Business Administration, Tourism, Communication, Humanities, etc.)
- Marketing, distribution or sales professionals from companies associated with the wine industry and who require specific training.
- HNC and HND education graduates in Catering.
- Active professionals who wish to train in this field
Step 2: Contrasting Interview (via Skype)
The Selection Board will individually interview candidates who have completed step 1 in order to assess their specific knowledge, discuss the information provided and the educational concerns of the candidate.
Step 3: Assessment of Personal Aptitudes and Motivation
The Selection Board will assess the motivation and personal aptitudes of the candidate which will enable them to successfully complete this training programme. The personal statement supplied will be taken into account for this purpose.
Once the three steps in the selection process have been completed, candidates will be awarded a final mark. The 24 candidates with the highest marks will be admitted and the places will be allocated in order of receipt of their reservation fee.
3 Payment of the reservation fee
Candidates who complete the process will be informed of their results indicating whether they have been admitted or placed on the reserve list.
Candidates who have been admitted will be asked to pay the reservation fee before formalising registration
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Last updated June 7, 2018