Course curriculum

  • 1

    Schedule

    • Schedule
  • 2

    Class 05/03 - Fortification and Maturation options and tasting technique

    • Class 05/03 - Fortification and Maturation options and tasting technique

    • Class 05/03 - Fortification and Maturation options and tasting technique
  • 3

    Class 07/03 - Production of Sherry

    • Class 07/03 - Production of Sherry

    • Class 07/03 - Production of Sherry
  • 4

    Class 12/03 - Sherry Styles (Tasting)

    • Class 12/03 - Sherry Styles (Tasting)

    • Class 12/03 - Sherry Styles (Tasting)
  • 5

    Class 13/03 - Port Production (Ruby and Vintage)

    • Class 13/03 - Port Production (Ruby and Vintage)

    • Class 13/03 - Port Production (Ruby and Vintage)
  • 6

    Class 19/03 - Port Production (White And Tawny)

    • Class 19/03 - Port Production (White And Tawny)

    • Class 19/03 - Port Production (White And Tawny)
  • 7

    Class 21/03 - Vins Doux Naturels and Rutherglen Muscat

    • Class 21/03 - Vins Doux Naturels and Rutherglen Muscat

    • Class 21/03 - Vins Doux Naturels and Rutherglen Muscat

  • 8

    Class 26/03 - Madeira

    • Class 26/03 - Madeira

    • Class 26/03 - Madeira
  • 9

    Fortified Business Workshop – May 2024

    • Fortified Business Workshop – May 2024
  • 10

    D5 Mock - Feedback

    • D5 Mock - Feedback
  • 11

    D5 Extra Mock - Feedback

    • D5 Extra Mock - Feedback