WSET Award level 2 in Spirits                 

The course is based around a five-week, six-module online programme with a recommendation of six hours study per week to cover the online activities and read the relevant chapters in the textbook. The course modules should be followed in sequential order during this five-week window. Regular access and participation in the course online activities is essential for this mode of study.

The course prepares the student for our qualification and they are guided by a WSET educator. The student can contact the educator any time for the duration of the scheduled course, should they have any questions. Each module includes a series of independent activities to help students understand the key styles of spirits and how they are made.

Students should be advised to taste a range of spirits during their studies. A list of recommended tasting samples can be found in the specification. Students can post their tasting notes in the Online Classroom for review by the educator.

Course Code                        Starting date            Finish date

O2WI2202APP                     04/10/2021               07/11/2021

O2WI2203APP                     29/11/2021               02/01/2022

O2WI2204APP                     24/01/2022               27/02/2022

O2WI2205APP                     21/03/2022               24/04/2022

O2WI2206APP                     16/05/2022               19/06/2022

O2WI2207APP                     11/07/2022               14/08/2022

Course structure

Module 1: Introducing spirits

    • Learn to taste and describe spirits using the WSET Systematic Approach to Tasting®
    • Discover how spirits are made and the influence of production methods on the style of spirit produced.

Module 2: Fruit and sugar cane spirits

    • Learn about the raw materials and production processes used to produce the principal types of fruit spirits and whiskies.
    • Learn about the key characteristics and labelling terms used for these styles of spirits.

Module 3: Whisk(e)y, Tequila and Mezcal

    • Learn about the raw materials and production processes used to produce the principal types of rum, cachaça, tequila and mezcal.
    • Learn about the key characteristics and labelling terms used for these styles of spirits.

Module 4: Vodka; flavoured spirits; liqueurs and aromatised wines

    • Learn about the raw materials and production processes used to produce the principal types of vodka, flavoured spirits, and aromatised wines.
    • Learn about the key labelling terms used for these styles of spirits.

Module 5: Bar essentials and cocktails

    • Learn about the common equipment and glassware used in the service of spirits and cocktails.
    • Learn about the key ingredients and the factors to be considered when making a balanced cocktail. Learn about the key cocktail families and know notable examples from each.

Module 6: Revision and resources

    • Mock multiple-choice feedback examination which can be attempted as many times as the student likes.

Examination          

Examination date must be scheduled with More than Wines. It is a 60 minute exam that must take place after the advertised finish date of the course. This examination can be via Remote Invigilation or in paper.

APPs must provide the relevant and current WSET study materials for this course.

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  •   Academic Year 2021/22

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