This practical course equips corporate flight attendants with essential sommelier fundamentals and onboard wine service protocols. Covering grape varietals, sensory analysis, wine fault detection, high-altitude food pairing, decanting techniques and proper cellar storage, this training ensures crew can confidently select, present and serve fine wines to Ultra High Net Worth (UHNW) principals.
Commercial Cabin Crew: Flight attendants transitioning into private aviation who need to build immediate confidence in fine wine terminology, handling and service standards.
Active VIP & Corporate Crew: Existing flight attendants looking to refine their sommelier skills, master decanting and elevate onboard beverage presentation.
Solo Flight Attendants & Lead Crew: Crew responsible for sourcing onboard wine stock, managing cabin storage and curating high-end food and wine pairings.
Comprehensive Wine & Beverage Curriculum
Delivered through 10 video lessons, guides and knowledge assessment quizzes after each topic:
Winemaking Foundations & Varietals: Explore core grape varieties, global wine regions and key winemaking processes that shape style, structure and quality.
Sensory Analysis & Fault Identification: Learn to identify key aromas, analyse tannins and detect critical wine faults (such as cork taint or oxidation) before serving passengers.
High-Altitude Food & Wine Pairing: Master pairing principles designed to complement airborne palates, balancing acidity, sweetness and weight with bespoke inflight menus.
Storage, Decanting & Elite Service: Execute correct aircraft storage, temperature management, decanting protocols and elegant bottle presentation for still and sparkling wines.
Upon completing this course, you will be equipped to:
Identify Wine Faults & Quality: Evaluate wine condition, aromas and tannin structures to detect faulty bottles prior to passenger presentation.
Formulate Food & Wine Pairings: Recommend precise wine pairings tailored to passenger preferences, menu profiles and high-altitude taste variations.
Execute Decanting & Service Protocols: Demonstrate professional opening, decanting and pouring techniques for aged reds, delicate whites and Champagne.
Manage Airborne Storage Constraints: Implement correct storage and temperature control measures within aircraft galley environments to preserve bottle integrity.
10 On-demand video lessons .
Estimated study time: 3.5 Guided learning hours.
120 days access from enrolment, to complete as many times as you wish.
Access on App, mobile, tablet or laptop/desktop.
Certificate
Yes, a formal Certificate of Completion is awarded upon achieving a passing grade on all assessment quizzes.
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10 Lessons · 10 Topics
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