Training for enthusiasts and professionals
The “Preparatory course for Sommeliers” is guaranteed by ASPI experts within structures chosen by the association (hotels in particular) and consists of two theoretical introductory phases called “first level” and “second level”.
At the end of the two phases, usually concluded within two years, the candidate who passes the verification interview at the end of the first level and the final exam at the end of the second level, held with the presence of external commissioners, will be awarded the title of “Mastro Coppiere”, which will allow him to: access courses for tasters, course directors and technical trainers on specific subjects.
ASPI’s innovative proposal: the interactive path
In one of his most refined expressions “There is no man who cannot drink or eat, but few are able to understand what it tastes like”, the philosopher Confucius expresses well the complicated link between wine and food and the need to know them to fully appreciate them, as well as their power to make us happy.
In fact, wine and food represent a culture, or rather the representation of different cultures. They are the privileged witnesses of life.
To satisfy the public of sommeliers and gastronomy enthusiasts, ASPI has devised a special cultural – training project to introduce the secrets of tasting and food-wine pairing. This is an innovative proposal which, in a “smart” key, that provides a more current and easy way to memorize notions by innovative teaching methods with classes didactic lessons and interactive practices. These are dedicated to learn the basic characteristics of the fascinating world of sommellerie as well as the introduction to top quality products and to a healthy diet, without neglecting the pleasure of the table.
The aim is to involve fans, whatever their level of knowledge and / or training, in all the topics that will be developed in the program of this course and allow them to find the answers to the questions that frequently arise on topics addressed rarely in traditional courses.
The advanced course
After a trial break-in of over ten years of the started with the two preparatory courses and the tutoring, ASPI has developed and completed the third level program, called “advanced”, which will develop specific issues related to the training of the modern sommelier, such as the management of drinks, marketing, wine tourism etc. etc.
This course is open to Mastros Coppiere and Sommeliers who intend to update themselves to improve their knowledge at a higher level.
Potential candidates should be aware that the level of this course is significantly higher than the certificate of Mastro Coppiere and that considerable studies must be carried out in preparation for this course. The program takes place over 13 lessons, with the day dedicated to the final test which will open access to the tutored course for the qualification exam for the Sommelier profession.
The lessons are presented by sommeliers and experts using the power-point presentation format interspersed with a series of wine tastings, as well as a demonstration of practical service.
The “Tutoring”: theoretical-practical path for the preparation for the ASPI Sommelier qualification
The Sommelier who has attended and passed the advanced course test, can enrol in the “tutored path” to earn credits, according to the uniform criteria of the university courses, which will give him also access to the ASPI’s qualification exam.
These credits must be certified by the Tutor, or by the person responsible for following the candidate’s experience and professional development for a period of not less than one year.
At the end of the tutored course, the candidate will have to present a thesis on a topic agreed with the Tutor and demonstrate that he/she has internalized the fundamental professional standards, i.e. the techniques related to tasting, food-wine pairing and the service, to which he/she make appreciate its attitudinal qualities of courtesy and savoir faire, as well as that of knowing how to propose and sell a drink.
At the end, after demonstrating his/her theoretical and practical knowledge to the Commission, each candidate may obtain the ASPI Sommelier Qualification.