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 to:

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

Learning Outcomes

The learning outcomes of this program are classified according to ESCO's classification for Microcredentials, including:

• 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 five topics:

Topic 1 – History, Culture and Social Value of Wine in Civilization

• Wine in history: From ancient civilizations to the present day
• Wine as a social, religious, and economic element
• Why was wine consumed in the past?
• Why is it consumed today?
• Wine as a cultural and social symbol

Topic 2 – Essential Concepts on Production, Tasting, Serving and Storage

• Winemaking process
• Basic principles of wine tasting: sight, smell, taste
• Wine service: temperature, glasses, essential protocol
• Storage and preservation: keys to maintaining quality

Topic 3 – Principles of Gastronomic Pairing Applied to Wine

• Basic principles of pairing: contrast vs. complement
• Golden rules and creative exceptions
• Practical examples of combinations
• Essential pairing charts for restaurants and personal use
• Pairing tips for non-experts

Topic 4 – Global Wine Regions and Strategic Analysis of Spanish Wine

• Main types of grape varieties
• Major wine-growing regions
• Focus on Spain: Quality Pyramid, main producing regions
• Volume vs. value: Spain's strategic challenge
• Analysis of organizations and strategic reports

Topic 5 – New Dynamics of the Wine Market and Final Practical Application

• Change in consumption habits
• Rise of sustainable and organic wines
• Digitalization of the sector and change in consumer behavior
• Diversification of the portfolio
• Wine tourism as an emerging economic engine
• Internationalization and emerging markets

Recipients

The program is designed for:

• Entrepreneurs and future owners of food businesses
• Professionals in the food sector
• 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. No university degree is necessary.

Selection Criteria

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

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

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

• Modality: In-person
• Number of credits: 1
• Contact hours: 10
• Place of delivery: URJC Aranjuez Campus
• Start and end date: 2026 April
• Schedule: Two afternoon sessions

Reservation of Place and Enrollment

• Pre-registration and registration period: Until March 31, 2026
• Title price: 89,00€
• Possibility of scholarship: Yes
• Pre-registration: 89€ (included in the total cost of the course)

Documentation to Attach, Forms, and Place of Delivery

The applicant must submit the required documentation, including:

• National Identity Document or equivalent
• University degree
• Curriculum vitae
• Responsible declaration of veracity of the data provided
• Any other document required by the Academic Department of Continuing Education for acceptance