Descrizione
SOMMELIER ITALIA organises an online certified course for HONEY SENSORIALIST TASTER – A FIRST STEP TO BECOME A HONEY SOMMELIER – Sensory analysis and honey pairing from November 22nd, 2023, with a Honey Sensorialist Taster certificate.
A complete professional course on the world of honey and bees.
Few days before the course beginning, the official email invitation will be sent with a link for the live lessons.
The 5 lessons will be held live online in 5 Wednesday evenings from 16:30 to 18:15 with Elsa Menegolli, Honey Sommelier, Taster and Honey Sensorialist.
Why choosing an online course?
First of all for its convenience. You will be at your home avoid losing time in car travel, dedicating yourself to the other activities of your day. Less travel therefore, less danger for us and for the environment.
Is it possible to do sensory analysis remotely?
Well yes. This out of the ordinary choice might surprise you, but some foods or drinks, in addition to the proven experience of years on online courses, allow us to affirm that it is possible. Keep in mind that the lessons will be live online, face-to-face with the teacher and that the honeys for tasting, that everyone will have in front of them, will be the same. It takes a little mental flexibility, yes. But we see in our students a great desire to do and to learn. And all this eliminates any barrier and paradigm.
The online courses are easier than in the classroom?
Another question we often get asked. In our courses we talk a lot. Each trainee engages in tasting, comparing and pairing. The exams are both oral and written. There is a tasting test and an essay to prepare. If you don’t study, it’s impossible to pass the exam, just like in the classroom.
When will the course be held?
5 live online lessons in a virtual live classroom with the teacher Elsa Menegolli
Dates : November 22th + 29th, 2023 + December 6th, 13th, 20th, 2023 (they are five online live meetings on Wednesdays)
Hours : 16.30 – 18:15
Where: Online at Zoom Meetings
ENROLLMENTS CLOSE: November 16th, 2023
The honeys will be tasted starting from the second lesson, therefore from November 29th. In the first lesson, on November 22nd, you will taste any of the honeys you have at home, to familiarize yourself with the professional tasting technique.
Why should you attend this course?
Honey still fails to have the place it deserves. Learning to taste it, using sensory analysis applied to honey, becomes important in order to be able to communicate it.
We like to make beekeepers satisfied with their product, giving them the skills to understand it thoroughly, combine it and tell it to an ever wider audience of enthusiasts.
Bee Tourism and the local educational farms evolve into HONEY TOURISM, a way to disseminate not only the knowledge of bees, but also their products. We see our course as a sort of instruction manual to convey to the consumer a deeper knowledge of honey, an easier way to use it every day and several times a day, a way to appreciate it not only as a natural food but also as an ingredient in recipes or as a cosmetic. Honey as natural cosmetic is funny!
We create courses for the development of Honey Tourism, preparing producers and consumers to experience honey as a true Sommelier would experience it.
What does a Honey Taster do? Who is a Honey Sensorialist Taster? Who is the Hoeny Sommelier?
The Honey Taster is a honey professional who has in-depth knowledge of the sensory analysis of honey and the technique. He knows how to evaluate the quality of honey and knows how to identify the most important olfactory aspects. He uses honey in his preparations, to add and enhance recipes. He knows how to combine wine, beer, spirits, tea, coffee and much more. He knows the alternative uses of honey, its properties.
The Honey Sommelier communicates honey, knows how to present it, tell about it, enhance it and sell it.
Why should you choose our course
Our course is the only truly complete one in the world of honey. The topics covered do not stop only at the sensory analysis of the product and its general evaluation but also at communication techniques, how to use it and combine it at home, in the restaurant, in the beekeeping company, in places such as bars, pubs, breweries, wine bars for the preparation of appetizers with honey or in the agritourism for the administration of honey-based snacks. A complete journey for all enthusiasts and for those who work in the magical universe of bees and honey.
Our courses want to approach an ever-increasing audience. Our commitment is to spread the knowledge of honey at affordable prices, eliminating distances and training difficulties.
Honey Course program:
Lesson 1: Introduction to Honey and Bees
• Introduction to honey and its significance: this section will cover what honey is, why it’s important, and its history.
• Importance of bees in honey production: this section will cover the role of bees in pollination and honey production, as well as the different types of bees found in a hive.
• Anatomy, behavior, and hierarchy of the beehive: this section will cover the physical and social structure of a bee colony, including the queen, drones, and worker bees.
Lesson 2: Honey Production
• Nectar collection and honey production: this section will cover how bees collect nectar from flowers, how they convert it into honey, and the process of harvesting honey from the hive.
• Processing and packaging of the final product: this section will cover how honey is filtered, pasteurized, and packaged for sale.
• Equipment needed and collection techniques: this section will cover the tools and equipment needed to collect and process honey, as well as different techniques used by beekeepers.
Lesson 3: Types of Honey and Tasting
• Classification based on flower of origin and organoleptic characteristics: this section will cover the different types of honey based on the flowers bees collect nectar from, and how each type of honey has unique flavor and aroma characteristics.
• How to taste and evaluate the organoleptic characteristics of honey: this section will cover the proper technique for tasting honey, as well as the different qualities to look for when evaluating its taste, aroma, and texture.
Lesson 4: Gastronomic Pairings and Nutritional Properties
• How to choose the right honey to pair with cheese, meat, fruit, and desserts: this section will cover the basics of pairing honey with different types of food, including some classic combinations.
• Nutritional properties of honey and health benefits: this section will cover the nutritional profile of honey, including its content of antioxidants and vitamins, as well as the potential health benefits associated with consuming honey.
Lesson 5: Organic, Sustainable Honey, and the Honey Market
• The role of beekeeping in environmental protection and biodiversity conservation: this section will cover the importance of bees and beekeeping in maintaining healthy ecosystems and preserving biodiversity.
• Organic and sustainable honey: this section will cover what it means for honey to be labeled as organic or sustainable, as well as the benefits of choosing these types of honey.
• Trends and opportunities for producers and consumers in the honey market: this section will cover some of the latest trends and innovations in the honey market, as well as opportunities for beekeepers and consumers alike.
A complete and professional course with 12 and more total honeys for tasting and many combinations. And this is only the first level!
To participate in the course you can autonomously order honey online for a total cost of approximately Euro 65.00 including shipping costs. Before the course starts, you will be sent the instructions for purchasing honey online so that you can proceed autonomously to participate in the course.
You will also be notified of the foods to buy for pairings (total cost around 20 euros at the supermarket).
With this 1st level course you will be certified as Honey Sensorialist Taster. You will not be asked to attend the 2nd level.
The 2ndlevel for the Honey Sommelier certification is optional.
Who is this course dedicated to?
- Beekeepers
- Sommelier
- Food and wine lovers
- Restaurateurs
- Food Bloggers
- Maître
- Influencers
- Cooks
- Cookery Writers
- Sales clerks
- Personal shoppers
- Chefs
- Food journalists
- Food and wine critics
- Consultants
- Sensory judges
- Counter sale
- Mead producers
- Simple enthusiasts
Cost of the Honey Sommelier Course on our site Euro 190.00 (pairings and honeys obviously excluded)
At the end of the course and after passing the final exam, you will receive the certification in .pdf format in English.
For further information write to welcome@sommelieritalia.it or WhatsApp +39 351 692 9718
If you are outside Europe (EEC), when choosing payment of course, you cannot select bank transfers.
This course must be paid with credit card or paypal. Thank you for understanding.
Professor:
Elsa Menegolli
Sommelier & Honey Taster. Sensory judge, she was born like a wine taster and soon became a lecturer in the main Italian associations. Over time, she became interested in the study of sensory analysis, also approaching distillates, craft beer and honey. She has many years of experience in teaching and communication. She holds tasting courses at various levels in Italy and abroad. Generally a Consultant, she deals with communication and training for sommeliers and operators in the wine, food and wine tourism world. She is registered in the official list of Experts of the Veneto Region for Doc and Docg and in the national list of Technicians and Experts of Virgin and Extra Virgin Olive Oils. She combines studies on food and wine with those of communication, life coaching, sports mental coaching, well-being, nutrition, holistic and bio-natural disciplines. He is currently one of the only multi-matrix Italian tasters with specializations, even at an international level, on chocolate, honey, coffee, tea, cheese, cured meats, mineral waters. Based in Valpolicella, it promotes wine tourism and Italian products abroad.
If the course does not reach the minimum number of enrollments, it will be rescheduled and the fees promptly returned.
