Having obtained WSET approval, world reference training on wine, Cyrille Camilli is developing a new pedagogy within La Petite École du vin, which he founded four years ago. An Anglo-Saxon pedagogy, more fun and interactive, more open to the cultural dimension of wines, adapted to the need for professionalization of this booming sector in Reunion Island.
The Wine & Spirit Education Trust (WSET) has its headquarters in London. It was founded, originally in 1969, to train wine and spirits professionals from the English market. The effectiveness of his pedagogy very quickly gave him a global dimension., and today it is a reference training course in the world of wine in the four corners of the globe., also accessible to passionate amateurs. More than 800 training centers, in 70 countries, are WSET approved and deliver their courses in 15 languages. We could not be better qualified than Cyrille Camilli to judge the interest of this way of teaching., whose spirit joins that of La Petite École du vin. For thirty years in Reunion, Cyrille Camilli was director of catering at the Novotel, of Iloha and Appolonia, before embarking on a twenty-year career in teaching, first at Centhor, then at the Renaissance hotel school. It is these two experiences that he extended by opening La Petite École du vin, initial training center for complementary sommelier training, which is prepared in one year after a CAP, and continuing training center for wine sales (51 professionals working in Reunion were trained by La Petite École du vin.). WSET training is also aimed at professionals, but it is open to individuals passionate about wine. “This approach by level which, every time, deepens and broadens the knowledge already acquired is very relevant. In particular, it allows us to go further in our knowledge of wines by placing them in their cultural environments. »
A journey in three stages
become teaching.
WSET training is deployed on three levels. Level One is an introduction to the basics of wine in one day : raisins, grape varieties, winemaking, tasting, breeding, conservation, service and food and wine pairings. The tasting of nine wines illustrates the point. Level two : over three days, the study of the main French and foreign vineyards makes it possible to understand the different factors which determine the style and quality of a wine. We taste 43 wines from all over the world to learn how to judge them (acceptable, bon, very good, excellent). Level three : this advanced level is aimed more particularly at professionals who need to purchase, sell and serve wine. Five days of training and tasting of 69 wines from around the world provide an in-depth understanding of viticulture and winemaking, of wine evaluation, characteristics of the main vineyards of the world, etc. Level two and three participants are invited to first read a 100-page booklet bringing together all the knowledge provided.. Moving from one level to the next requires passing a multiple-choice questionnaire test.. Please note that the multiple choice questions are not graded on site. They are sent to the London headquarters for correction and validation.
www.lapetiteecoleduvin.com
