Good practice:

Academy of Taste

Due to the growing interest in nutrition and food, there is a growing demand for qualified educational programmes that provide specific knowledge in the field of nutrition. In addition to nutritional expertise, there has also been a growing awareness in recent years of the importance of quality, appreciation and culture.
The sommelier courses are offered as several day qualification courses and especially for professionals in the food industry and provide a wide range of expert knowledge on the respective key products. The target group includes chefs, restaurant experts, butchers, bakers, winegrowers, brewers and food, beverage and spice retailers as well as cheese, meat and bakery retailers. The theoretical and practical knowledge acquired in all courses is assessed in the form of a written and/or oral examination. The successful completion of the course is then confirmed by a certificate.
Currently, sommelier courses are offered in the areas of spices, cheese, milk, beer, meat, water, wine and fine spirits.
In addition to the existing training programme, the gourmet workshop complements the existing qualification programme.
Under the name „Youngstars" courses are offered for young people and children. Youngsters can get to know a health-promoting food culture and learn to appreciate regional and high-quality food.

The Academy has five employees who are responsible for coordination. The project funds come from the Bavarian State Ministry of Food, Agriculture and Forestry. The rooms for the courses are always booked, depending on the requirements with cooking areas or with other special environment.

In 2019 a total of 11 courses were offered with a total of 130 participants. The evaluation of the participants showed that the courses were highly appreciated. They especially complimented the extensive and interesting expert knowledge and the networking opportunities.

Reaching the right target group is important to encourage the exchange between the participants. Advertising the courses is essential.

Nutrition education plays an important role for all employees who come in contact with food. In small restaurants as well as in large food producers the culinary diversity can be strengthened and the conscious handling of food can be increased. These high-class qualification programs have a major impact on this.
Every year there is a personal meeting, the so-called Sommelier Summit. One of the most important long-term successes for the participants of the courses was networking. They learn from the lecturers for themselves and from each other. People keep coming back and you can continue to train, network and implement your own strategies. Good practices are exchanged and you can look beyond your own horizons.
In addition, a map of sommeliers was recently drawn up. Anyone who has successfully completed one of the courses can register. Consumers can, for example, find a sommelier and have a tasting session with them. Sommeliers can find each other for consultants.