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Masters · 1600 h · 11 modules
Master in Oenology and High Seas Cocktails
This program prepares you to become an expert in wine pairing and the creation of exceptional cocktails in unique settings. Master the art of tasting, selecting wines for different palates, and crafting innovative cocktails using…
Duration1600 h
FormatOnline
Starts23 November
Places20 / 20
Prior knowledge
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Programme overview
What is the Master in Oenology and High Seas Cocktails?
The Master in Enology and Cocktails at Sea
This program prepares you to become an expert in wine pairing and the creation of exceptional cocktails in unique settings. Master the art of tasting, selecting wines for different palates, and crafting innovative cocktails using local ingredients and cutting-edge techniques. Learn to manage onboard wine cellars, design enticing drinks menus, and offer unforgettable sensory experiences to your guests.
Differentiating Advantages
- Specialization in Maritime Environments: Adapt your knowledge to the conditions and demands of the cruise and yacht industry.
- High-End Pairings: Learn to combine wines and cocktails with the most discerning cuisine.
- Innovation and Creativity: Experiment with exotic ingredients and molecular techniques to create unique experiences.
- Onboard Wine Cellar Management: Master inventory control, preservation, and logistics of wines and spirits at sea.
- Networking with Experts: Connect with industry professionals and expand your opportunities work.
Programme type
Master's Degree
Study mode
Online
Duration
1,600 hours
Modules
11
Programme highlights
- Master the Art: Delve into the science of wine and the art of mixology, from vineyard to glass.
- Sensory Experience: Learn to identify and create unique flavor profiles, perfect for delighting the most discerning palates.
- Innovation in Cocktail Making: Discover the latest trends and techniques to create innovative and personalized cocktails for any occasion.
- Winery and Bar Management: Acquire skills for managing and optimizing wineries and bars, guaranteeing quality and profitability.
- Exclusive Networking: Connect with industry experts, renowned producers, and sommeliers, expanding your professional opportunities.
- Boost your career in the world of wine and Cocktail bar with a master that will open the doors to unforgettable experiences.
Curriculum
Programme Structure
The programme is structured in 11 modules, listed below in order of study.
01
Fundamentals of Oenology
- Viticulture and main grape varieties
- winemaking processes
- Wine Regions of the World
- Classification and appellations of origin
- Wine market trends
- New World Vineyards
- Fortified and sweet wines
- Natural, organic and biodynamic wines
- Oenology and climate
- History of wine and sea
02
Tasting and sensory analysis
- Tasting phases: visual, olfactory and gustatory
- Vocabulary and tasting cards
- Wine defects
- Tasting of sparkling, white and red
- Quality Assessment
- Blind tasting
- Sensory analysis of distillates
- Influence of the marine environment in the tasting
- Technical sheets and tasting notes
- Tasting and calibration panel
03
Pairing and gastronomy on board
- Principles of pairing
- Pairing with seafood cuisine
- Design of paired menus
- On-board events service
- Wines for international guests
- Pairing with international cuisine
- Dessert pairing
- Pairing with cocktails
- Non-alcoholic pairing
- Thematic pairing experiences
04
Classic and contemporary cocktails
- Basic Techniques: Shaking, Refreshing and Constructed
- Classic cocktails and their history
- Author cocktails
- Distillates: rum, gin, whiskey and tequila
- Mixology with local ingredients
- Bitters, syrups and homemade preparations
- Modern Mixology Techniques
- Presentation and Garnish
- Creating a cocktail menu
- history of cocktails
05
Cocktail in nautical environments
- Mobile bar and space limitations
- Ice, glassware and storage on board
- Deck cocktails and sunsets
- Non-alcoholic and low-grade drinks
- Security in the service with movement
- Cocktails with sea and port products
- Cocktails for nautical events
- Bar in small boats
- Cruise cocktails
- Bar in Superyachts
06
Warehouse and Bar Management
- Storage and conservation of wine at sea
- Inventory management
- International purchases and suppliers
- Scandals and profitability
- Customs and tax regulations
- Bar Management Software
- Loss control
- Management of the wine list
- Stock rotation
- Inventory audits
07
service and protocol
- Wine and champagne service
- settling and temperatures
- Attention to the luxury guest
- Organisation of tastings and experiences
- Suggestive sale
- Attention in several languages
- Management of complaints at the bar
- Protocol at official events
- Presentation of wines and distillates
- Cigar and Digestive Service
08
Responsible consumption and regulations
- Alcohol on board regulations
- Responsible consumption and security
- Hygiene and food safety
- Allergens and labelling
- sustainability in the bar
- Poisoning prevention
- Training in responsible service
- Licenses and sales permits
- glass waste management
- Shipping Company Policies
09
Distillates, beers and drinks from the world
- Rum and seafaring tradition
- gins and botanists
- Scotch, Irish and American
- Tequila and mezcal
- brandys and cognacs
- Liquors and snacks
- Craft beer
- Sake and Asian drinks
- Non-alcoholic fermented beverages
- Comparative tasting of distillates
10
Beverage business management and professional career of the Nautical Sommelier
- Beverage offer design on board
- Pricing and margins
- Cruise Beverage Packages
- Negotiation with distributors
- Beverage marketing
- Bar team formation
- Sommelier Certifications
- Cocktail competitions
- Professional career in cruises and yachts
- Nautical bar business plan
11
Master’s Final Project in Master in Oenology and High Seas Cocktails
- Definition of the problem, objectives and scope of the project
- State of the art review and applicable regulatory framework
- Methodology, resources and work planning
- Technical development and analysis of results
- Conclusions, feasibility and future lines
- Drafting of memory and defence before the Court
- Choice of topic and definition of the research problem
- Formulation of objectives, hypotheses and scope of work
- Analysis of the applicable regulatory and technical framework
- Design of the methodology and the work plan
Workload
Study Time and Workload
1600 hours of study, online and at your own pace. Move the slider to the hours a week you can really put in.
Hours a week8
Weeks to finish—
You finish around—
Who it is for
Experienced sommeliers and bartenders looking to expand their expertise into the nautical sector, creating unique onboard experiences.Hospitality and tourism professionals interested in specializing in the luxury cruise and yacht sector, offering top-tier wine and mixology services.Winemakers and mixologists who want to innovate and develop new offerings adapted to the specific characteristics
Faculty
Academic direction and faculty
The teaching team at Navalis: working professionals who deliver and oversee the institute's programmes.
Eng. Diego Cifuentes
Cap. Javier Abaroa (MCA)
Dr. Pau Ferrer
Dr. Nuria Llobregat
Eng. Javier Bañuls
Eng. Sofía Marquina
Eng. Tomás Riera
Verified reviews
Student Reviews
Reviews collected and verified by Opynio, not written by us.
Outcomes
Learning Outcomes
- 01Design unique wine and cocktail experiences on board
- 02Managing a cruise ship's wine cellar and bar efficiently and profitably
- 03Pair wines and cocktails with seafood cuisine to enhance the culinary experience
- 04Train onboard staff in wine and cocktail service and culture
- 05Innovating in the creation of cocktails with local ingredients and cutting-edge techniques
- 06Mastering maritime legislation and food safety regulations applicable to winemaking and cocktail making on board
Careers
Career Opportunities
01```html
02Winemaker on board luxury cruise ships: management of wineries, tastings, and exclusive pairings.
03High Seas Cocktail Maker: creation of custom cocktails and management of bars on cruise ships and yachts.
04Sommelier on cruise ships and yachts: selection and service of high-end wines for discerning clients.
05Beverage Purchasing Manager on cruise lines: negotiation with suppliers and management of wine and spirits inventories.
06Organizer of wine and gastronomic events on board: design and execution of unique experiences for passengers.
07Wine and Cocktail Consultant for cruise lines: advising on product selection and staff training.
08Food and Beverage Manager on Cruise Ships: Supervision of the food and beverage offerings, including wines and cocktails.
09Enology and Cocktail Trainer for Cruise Ship Crew: Training in techniques and knowledge specific to the maritime sector.
Questions
Entry Requirements
Yeah.
Yes. The itinerary includes ECDIS/Radar-ARPA/BRM with harbor, ocean, fog, storm, and SAR scenarios.
Online with live sessions; hybrid option for simulator/practical placements through agreements.
On board a ship.
Recommended functional SMCP. We offer support materials for standard phraseology.
Yes, with a relevant degree or experience in maritime/port operations. The admissions interview will confirm suitability.
Optional (3–6 months) through Companies & Collaborations and the Alumni Network.
Simulator practice (rubrics), defeat plans, SOPs, checklists, micro-tests and applied TFM.
A degree from Navalis Magna Institute + operational portfolio (tracks, SOPs, reports and KPIs) useful for audits and employment.
Online admissions
Admissions Process
No waiting for a phone call. If your documents are complete, you can pay in the same session.
Entry requirements
```htmlAcademic/Professional Profile:Bachelor's/Undergraduate Degree in Oenology, Hospitality, Gastronomy or related field; or demonstrable professional experience in the oenology, cocktail, or high-end restaurant sector.Specific Knowledge:Basic knowledge of viticulture, distillation, and cocktail techniques. Experience in wine pairing and sommelier services will be valued.Documentation:Updated CV, copy of degree (if applicable), cover letter, references (optional).Additional Requirements:Availability to travel and embark. Knowledge of languages (English, French) will
Questions?
Frequently Asked Questions
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