Professional Wine Studies

Note:

• This is an SRP & SDF approved course.

To learn more about Temasek Polytechnic’s Professional Wine Studies, click on the respective options below.

Introduction to the course

• Welcome Note
• Course Overview
• Our Facilitators

Course list

• The Fundamentals of Wine
• The Wines of the New World
• The Wines of the Old World 1
• The Wines of the Old World 2
• Professional Wine Service

Forms to download

• Click here to download the registration form in PDF.
• Click here to download the course details of the course in PDF.

Contact PDC

Welcome Note

Dear Prospective Student

The Professional Wine Studies at Temasek Polytechnic is quite simply the most exciting, information packed wine education opportunity around. Our courses are practical, comprehensive, and designed with busy professionals such as you in mind.

Here, at our Temasek Culinary Academy, you’ll study in our purpose built wine tasting studios that is unparalleled in the country. In addition to that, you’ll be taught by the professionals with relevant experiences in this trade.  

If that’s not enough to convince you to come and spend a few days with us, consider:

• Wine education courses at Temasek Polytechnic can help advance your career
• The courses underscore your professional expertise, leading to stronger selling skills and greater profits
• The Professional Wine Studies program is one of the top places in the region to network with other fast-track professionals in the wine, food, and hospitality industries.
• You’ll spend concentrated time being tutored and coached by some of the best in the industry.

It all adds up to make Temasek Polytechnic’s Professional Wine Studies your smartest choice for professional wine education.

Look forward to meeting you soon.

The Subject Team
Professional Wine Studies, Temasek Polytechnic

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Course Overview

What are wine studies students like?

All of the participants are adult professionals who have come to Temasek Polytechnic with a serious desire to dramatically improve their wine skills and wine knowledge. The students themselves provide a wonderful opportunity for networking. Participants come mainly from the wine, food and hospitality industries or from businesses that support these industries.

Course Objective

Participants will learn the basics of wine and its related trade and will take part in practical wine tasting sessions# where they will also learn how to use their sense of sight, smell and taste to appreciate wines in general.

#Except for Professional Wine Service course.

Programme Details

Varietal tasting at the wine lab

What does the programme offer?

Choice of single course or combined courses

Participants can select the course(s) that best fit their learning needs. For two or more courses, participants can enjoy a 10% discount off the total course fees.

Certification*

All participants who achieved at least 75% overall course attendance and passed the assessment(s) will be awarded the Certificate of Completion in the respective course(s) certified by Temasek Polytechnic, Singapore.

Alumni

As a participant you automatically become part of the ever growing alumni. All alumni candidates will be invited for regular tastings, guest lectures and master classes.

State-of-Art Facilities

Held at the Temasek Culinary Academy, in purpose built wine tasting studios, and taught by qualified professionals, participants will enjoy the best of training and facilities.

Subsidies

SRP & SDF funding

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Facilitators

All facilitators are certified in teaching higher education. Apart from teaching in the polytechnic, the team’s experience consists of operations in distribution, hotels, retail, and the restaurant business around the region.

Daniel Chia

Daniel has been involved in wine related activities since 1987, and has worked in various capacities in the Hospitality Industry, Wine Retail, Wine Import & Distribution and Wine Training. Besides having worked with more than 70 of the world’s top wine names at wine events in Singapore and China, Daniel has helped set up restaurants like Whitebait & Kale in Singapore, and Club Shanghai in China.  

He has also worked at hotels like Marina Mandarin Singapore, Grand Hyatt Singapore, The Regent Singapore and was Cellarmaster at the legendary Raffles Hotel. Daniel holds a Bachelor of Applied Sciences (Hospitality Studies) from RMIT UNIVERSITY, Australia, a Higher Diploma in Hotel Management from SHATEC, a Certificate in Food and Beverage Management from ECOLE HOTELIERE DE LAUSANNE, a Professional Level French Wine Certification from SOPEXA, a Higher Certificate with Distinction from the Wines & Spirits Education Trust (UK), and was an Award Winner for the SHATEC Australian Wine Education Awards (SAWEA) in 1995.

He is also currently a member of The Wine Society - Australia, Australian Society of Wine Education, and The Society of Wine Educators (US).

Goh Hock Quee

Hock, as he likes to be known, has been in the food and beverage industry since 1986.  

Hock has a Higher Certificate in Wines, Spirits and Liqueurs with distinction from the London based Wine & Spirit Education Trust and is a firm believer that wine should be enjoyed in an informal and fun environment.

Having achieved some measure of notice in the local food and beverage industry as a speaker on the subject of wines and of wine and food pairing, he has conducted numerous wine appreciation workshops as well as food and wine pairing sessions for various organizations. These include Andersen Consulting, California Wine Institute, SOPEXA (French agricultural promotion board), MINDEF and Standard Chartered.

Hock was engaged by Singapore Press Holdings to conduct a wine talk for The Business Time CEO e-club in April 2006, an event which was attended by over 70 CEOs and other high profile individuals from some of Singapore’s top companies.

Jeremy Sim

Having graduated from the renowned Le Cordon Bleu in Australia, where he majored in Gastronomy – the art and science of good eating. Jeremy is very into wining and dining.

Some of his distinctive achievements include winning the SHATEC Australian Wine Education Awards (SAWEA) and the Food and Hotel Asia Salon Culinare (FHA) hot cooking category in 1999 and attaining the Professional Level French Wine Certification from SOPEXA.

Jeremy has worked at the former Compass Rose Restaurant in the then Westin Stamford Hotel, Coachman Inn Restaurant and Booze Wine Shops in Singapore. He further enhanced his love for food when he worked at the Grange restaurant, under the guidance of Master Chef, Cheong Liew in Adelaide.

The course coordinator of the Professional Wine Studies, he has since been personally invited to show his skills and provide his insights e.g. tasting panel for wine and dine magazine, radio interviews and hosting corporate wine appreciation sessions.

Tan Hsien Wei

Tan Hsien Wei holds a Higher Diploma in Hotel Management from the Singapore Hotel Association Training and Educational Centre (SHATEC), a Certificate in Food and Beverage Management from Ecole Hoteliere Lausanne, Switzerland, and a Bachelor of Science degree specialising in hotel, restaurant, and travel

Switzerland, and a Bachelor of Science degree specialising in hotel, restaurant, and travel administration from the University of Massachusetts, Amherst, USA.

He is a Certified Hotel Administrator (CHA) with the Educational Institute of the American Hotel & Motel Association (AHMA) and holds a Higher Certificate in Wine and Spirits from the Wine and Spirit Education Trust of the U.K.

His working experience is with the Shangri-la Singapore, the Marina Mandarin Singapore, YTL Hotels & Properties and the Meritus Mandarin Singapore where he has held positions as Management Trainee, Catering Sales Executive, Banquet Sales Manager, Convention Sales Manager, Regional Director of Sales and Assistant Director of Catering.

Aside from lecturing, he has also developed and conducted external training courses and wine talks for companies and special interest groups.

In his spare time, Hsien Wei is an avid wine appreciator and bicycling nut, however, he avoids doing both activities simultaneously for health reasons!

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Course Application & Enquiries

Professional Development Centre (PDC)
Engineering Block 13, Level 3
Temasek Polytechnic
21 Tampines Avenue 1
Singapore 529757

Tel: 6788 1212
Fax: 6788 1475
Email: pdc@tp.edu.sg

The Fundamentals of Wine

If you love wine and have always wanted to be in the wine business or just wanting to know more, this exciting, information-packed four day course is for you. You will experience sensational in-depth wine tastings with our renowned wine facilitators and get the inside scoop about how the wine business works. During this course, you will learn to:

• Understand how wines are categorized and produced
• Identify wine styles and their characteristics
• Taste and evaluate wines as professionals do
• Examine the definations behind key tasting terms
• Discover how the business of wine works; from vineyard to the dining room table
• Understand proper wine service and etiquette

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The Wines of the New World

A course no professional should be without. The Wines of the New World is an immersion in classic grape varietals with particular attention paid to enological and viticultural practices that shape those varietals around the world. During this course, you will learn to:

• Explore the wine histories of each region of Australia, New Zealand, North and South America.
• Examine the characteristics of the world’s top classic varieties and understand how they literally came from “down under” to their current success in the global wine scene.
• Understand the impact that key enological decisions and techniques have on flavors and style of wine.
• Acquire a comprehensive wine vocabulary of professional tasting terms, and learn to put your sensory impressions and evaluation of a wine into words.
• Consider the future impact these countries may have on the world wine business.  

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The Wines of the Old World 1

The great wine regions of Europe have shaped the way wine is thought about and made around the world. This course, along with its companion course The Wines of the Old World 2, immerses you in the study of the wines, history, and culture of many of Europe’s top wine-producing areas. You will explore and examine the major European appellation systems. The Wines of the Old World 1 concentrates on the following regions: France’s Burgundy, Bordeaux, Champagne, Alsace and Loire; Germany’s Mosel, Rheinhessen, Rheingau and Pfalz; and Spain’s Rioja, Ribera del Duero, Priorat and Jerez.  During this course, you will:

• Understand the various countries’ intricate wine laws and approved appellation systems as well as the classification systems for specific wine regions.
• Study the terrior of each region examined, as well as their history, philosophy and culture.
• Identify the standards by which key European wines are evaluated so that you assess them in the correct context.
• Participate in extensive tastings of each of Europe’s greatest wines and study the wine regions from which they come from.

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The Wines of the Old World 2

The complementary program to The Wines of the Old World 1, this course explores more legendry European wines. Old World 2 examines France’s Rhône, Provence, Languedoc-Roussillon and southwest regions; Portugal’s Dao, Alentejo, and Duoro (Port) regions; Italy’s Piedmont, Tuscany, Veneto, and southern regions; Austria’s Wachau, Styria and Burgenland regions; and Hungary’s Tokaji region. In this course, you will:

• Understand the various countries’ intricate wine laws and approved appellation systems as well as the classification systems for specific wine regions.
• Study the terrior of each region examined, as well as their history, philosophy and culture.
• Identify the standards by which key European wines are evaluated so that you assess them in the correct context.
• Participate in extensive tastings of each of Europe’s greatest wines and study the wine regions from which they come from.

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Professional Wine Service

Correct wine service is a must for any wine, culinary, or hospitality professional. Yet the skills and knowledge required to provide and practice correct wine service are anything but easy. In this compact two day workshop, you will break down wine service to the finer details. Exploring what it takes to execute professional wine service. Through discussions, lectures and role-playing, you will learn to:

• Examine and role-play the precise steps behind professional wine service for every type of wine, from table wines to sparkling wines to dessert and fortified wines.
• Explore the correct type of glassware for every type of wine.
• Study how to make recommendations with accuracy and poise, as well as how to offer suggestions for pairing wines and food.
• Develop strategies for building relationship with guests and communicating with them during wine service, including ways to approach guests who are unhappy with the wine ordered.
• Explore the best equipment for professional wine service, including glasses, ice buckets, corkscrews, and more.
• Learn how to correctly and elegantly decant a wine of its sediment and serve wines.

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