Program Overview

University Micro-credential in Wine Fundamentals

The University Micro-credential in Wine Fundamentals is a specialized qualification that introduces participants to the world of wine through a cultural, economic, and social lens. This program allows them to explore the product through its history, its uses, and the symbolism it holds throughout history.

Presentation

The micro-credential offers basic knowledge regarding the processes of preparation and service, storage and preservation, and offers the fundamentals of tasting and pairing, necessary to access higher level training. Professionals in the food service industry need to specialize their knowledge and skills in order to be able to offer high-value experiences to their customers.

Objectives

The objectives of this program are:

• Learn about the evolution of wine throughout history.
• To know how to position the product as a social, religious, and economic element throughout history.
• Learn the basics of tasting.
• Understanding the product's potential through sensory experience (pairing).
• Learn about the world's wine regions.
• Conduct strategic analyses and know how to apply them.
• Understanding the new trends in the sector.
• Assess consumption habits and their evolution in the future.

Learning Outcomes

The learning outcomes of this program are:

• H1: WINE TASTING
• H2: DESCRIBE FLAVORS OF DIFFERENT WINES
• H3: ADVISE ON FOOD AND WINE PAIRING
• H4: PAIRING FOOD WITH WINE
• CO1: TYPES OF WINE
• CO2: HISTORY
• CO3: BEVERAGE SERVICE OPERATIONS

Programme

The program consists of the following topics:

1. History, culture and social value of wine in civilization: 1 hour
   • Wine in history: From ancient civilizations to the present day.
   • Wine as a social, religious, and economic element.
2. Essential concepts on production, tasting, serving and storage: 3 hours
   • Winemaking process.
   • Basic principles of wine tasting: sight, smell, taste.
   • Wine service: temperature, glasses, essential protocol.
   • Storage and preservation: keys to maintaining quality.
3. Principles of gastronomic pairing applied to wine: 2 hours
   • Basic principles of pairing: contrast vs. complement.
   • Golden rules and creative exceptions.
   • Practical examples of combinations.
4. Global wine regions and strategic analysis of Spanish wine: 2 hours
   • Main types of grape varieties.
   • Major wine-growing regions.
   • Focus on Spain: Quality Pyramid, main producing regions.
5. New dynamics of the wine market and final practical application: 2 hours
   • Change in consumption habits.
   • Rise of sustainable and organic wines.
   • Digitalization of the sector and change in consumer behavior.

Recipients

The program is designed for:

• Entrepreneurs and future owners of food businesses.
• Professionals in the food sector with training and experience.
• Gastronomic sector professionals without prior training.
• Professionals from other sectors who want to update their skills.
• Directors, managers, administrators of gastronomic businesses.
• Students and recent graduates in Gastronomy, Tourism, Oenology, Business Administration, International Trade.

Access Requirements

Applicants must meet at least one of the following profiles:

• Experience in hospitality, wineries, or restaurant rooms.
• FP in hospitality or equivalent accreditation.
• University degree related to gastronomy, tourism, oenology.

Selection Criteria

In the event that the number of applications exceeds the number of places offered, a selection will be made based on the following criteria:

• 40% CV: Experience in hospitality, wineries, or restaurant rooms.
• 40% FP in hospitality or equivalent accreditation.
• 20% University degree related to gastronomy, tourism, oenology.

Number of Places

The program has a minimum of 15 and a maximum of 24 places.

Academic Management and Faculty

The program is led by:

• Dr. Sonia Morante Zarcero: University Professor and Coordinator of the Degree in Food Science and Technology.
• Dr. María Isabel Sierra Alonso: University Professor and Coordinator of the Bachelor's Degree in Food Science and Technology.
• Dr. Natalia Casado Navas: Contracted Professor with a PhD.
• Isabel Peces: Law Degree, MBA, MS Project Management, and University Professor.

Duration and Development

The program is delivered in-person, with 10 contact hours, and takes place at the URJC Aranjuez Campus. The start and end date is April 2026, with two afternoon sessions.

Reservation of Place and Enrollment

The pre-registration and registration period is until March 31, 2026. The title price is 89.00€, and there is a possibility of a scholarship. The pre-registration deposit is 89€, which is included in the total cost of the course.

Documentation to Attach

Applicants must submit the following documentation:

• National Identity Document or equivalent.
• University degree of the studies that give access to the requested postgraduate degree.
• Curriculum vitae.
• Responsible declaration of veracity of the data provided in digital format.
• Any other document required by the Academic Department of Continuing Education for acceptance.