Wine Certification

The Sommelier Certification Program is comprised of the following six academic modules.

Courses are presented in chronological order. Courses may be taken in any order, however, other than Sensory Development & Wine Styles, which is a prerequisite for all other courses.

Students who complete Sensory Development & Wine Styles in Nov, for example, may proceed to New World Wine Regions in Jan, while students who complete Sensory in Mar may proceed to Old World in Sep.

Course Length
Cost
Sensory Development & Wine Styles 10 weeks, 1 evening per week  $775
Old World Wine Regions 15 weeks, 1 evening per week
 $995
Beer, Spirits & Other Beverages 2 full days  $395
New World Wine Regions 14 weeks, 1 evening per week  $995
Sommelier Management 2 full days
 $495
Methods of Modern Winemaking 2 full days  $350

Note: All prices +HST. Each student is also required to complete an on-site stage experience placement prior to certification.

Upcoming courses are listed below; online registration is available. Please feel free to contact Cheryl Doherty for more information.

Upcoming wine courses

    • Mon, January 20, 2020
    • Mon, April 27, 2020
    • 14 sessions
    • The Port by NSLC, 5485 Clyde Street, Customer Experience Room
    • 4
    Register

    New World wine regions are quickly establishing market strength. This section of the Sommelier program examines the ‘New World’ wine regions including Australia, New Zealand, South America, South Africa, USA, and Canada, with special attention to the wines of Nova Scotia/New Brunswick/P.E.I. In this section of the course students will study the character and quality of the major wines of the New World, learning the history, terroir, culture, laws, leading producers and trends. Emphasis will be placed on the advancement of New World winemaking techniques and the influence of these developments within the New World wine regions and abroad. In this course, students will continue to develop their tasting ability and wine assessment skills, as well as knowledge of food and wine pairings.

    This course is instructed by Mark DeWolf and Carman Mills, and runs in January each year.

    Syllabus of Course Content:

    • Class 1: New World winemaking techniques, wine closures and alternative packaging
    • Class 2: Wines of Chile
    • Class 3: Wines of Argentina
    • Class 4: NW techniques & South America written exam 
    • Class 5: Wines of Canada - Ontario & British Columbia
    • Class 6: Wines of Canada - Nova Scotia
    • Class 7: Wines of USA -  California
    • Class 8: Wines of USA -California continued
    • Class 9: Wines of USA - Washington, Oregon & Other USA
    • Class 10: North America written exam
    • Class 11: Wines of South Africa
    • Class 12: Wines of Australia
    • Class 13: Wines of New Zealand
    • Class 14: South Africa, Australia & New Zealand written exam and final tasting exam.

    Evaluation of New World Wine Regions 

    New World Wine Making Techniques & South America Written Exam 20%
    North America Written Exam 20%
    South Africa & New Zealand Written Exam 20%
    Final Tasting Exam 30%
    Research Project (Due on April 6, 2020) 10%

    Note 1: In compliance to CAPS national educational standards, participants must achieve a minimum of 70% to successfully pass this module.

    Note 2: Participants must achieve a minimum of 65% (collectively) on the tasting components to successfully pass this module.

    Note 3: Participants are expected to attend all examination days. Any rescheduling may result in an additional supplemental fee.

    Note 4: Research projects will receive a 10% deduction per day accepted after deadline.





    • Tue, January 21, 2020
    • Mon, April 06, 2020
    • 10 sessions
    • TBA
    • 0
    Join waitlist

    The ability to assess the value and character of a wine is essential to a successful Sommelier. In this module, each successful participant will; develop your palate, your ability to discern quality and value and your ability to evaluate wines by: colour, weight, alcohol, taste, flavour, texture, complexity and finish. Learn to recognize poor quality, wine faults and spoilage; learn what causes the taint and explore possible corrective actions. Learn to recognize wines by style and taste profile in order to judge varietal typicity. Finally, become familiar with various strategies for pairing wine and food and get exposure to wine service skills.

    This course is instructed by Mark DeWolf, Carman Mills and Simon Rafuse, and runs twice yearly, starting in September and January. 

    Syllabus of Course Content:

    • Class #1: A brief history of wine; Where grapes grow; Introduction to making wine
    • Class #2: Introduction to sensory evaluation
    • Class #3: Oak types/treatments; Wine faults
    • Class #4: Light to medium-bodied dry whites
    • Class #5: Medium to full-bodied aromatic whites; Full-bodied, dry whites
    • Class #6: Sparkling wines; Sweet and Fortified wines
    • Class #7: Light to medium-bodied red wines; Light to medium red wines mellow and perfumed
    • Class #8: Medium to full bodied reds
    • Class #9: Brief primer on wine service, food & wine pairing, wine list types/styles
    • Class #10: Final written/tasting exams

    Course Evaluation:

    • 30% - Midterm (Written: 20%; Blind tasting: 10%)
    • 50% - Final exam (Written: 30%; Blind tasting: 20%)
    • 10% - Presentation
    • 10% - Research paper (due day of presentation)

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