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Sommelier training: Dialogue seminars and repertory grid method in combination as a pedagogical tool
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0003-3762-483X
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0001-5761-8619
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0001-8848-5812
School of Hospitality Business Management, Washington State University, Pullman, United States.
2018 (English)In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 13, p. 78-89Article in journal (Refereed) Published
Abstract [en]

Learning how to evaluate and communicate sensory experiences is crucial in the training of sommeliers and other restaurant personnel. Established sensory training methods are focused on analytical training when evaluating sensory experiences. Analogical methods, however, use analogies, metaphors and practical examples to describe and evaluate sensory experiences. This study aim to investigate whether practical analogical training in Dialogue seminars, involving reflection, verbalization and the exploration of concepts, could be used as an educational complement to analytical training. The result, when evaluating Dialogue seminar (DS) with the repertory grid method (RGM), was an increased consistency in the assessments of wine within a group of sommeliers. The content analysis also showed an increased use of familiar concepts and multi-sensational at- tributes after analogical training. It is therefore concluded that analogical training with DS, followed by ana- lytical evaluation with RGM, can be successfully combined when training sommeliers.

Practical applications: This empirical framework introduces a new pedagogical tool when training restaurant personnel. Using contextual reflective tasting exercises in groups stimulates the awareness of personal references that can be helpful in developing a vocabulary of common definitions for sensory attributes. In addition to being a pedagogical tool, these exercises offer a counterpart to the well-established consensus technique when training sensory panels or performing sensory profile evaluation. It is, therefore, also concluded that this methodological approach can be used to better evaluate and communicate complex sensory experiences within a tasting group.

Place, publisher, year, edition, pages
Elsevier, 2018. Vol. 13, p. 78-89
Keywords [en]
Expert vocabulary, Analogical training, Dialogue seminar, Reflection in practice, Repertory grid method, Content analysis
National Category
Arts Philosophy Pedagogical Work
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-68611DOI: 10.1016/j.ijgfs.2018.07.002ISI: 000443461900012Scopus ID: 2-s2.0-85050366888OAI: oai:DiVA.org:oru-68611DiVA, id: diva2:1242477
Available from: 2018-08-28 Created: 2018-08-28 Last updated: 2018-09-12Bibliographically approved

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Herdenstam, Anders P. F.Nilsen, Asgeir NikolaiÖström, Åsa

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