Wine Certification

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

Courses are presented in chronological order. Sensory Development & Wine Styles is the first module and a successful completion of the class is a prerequisite for all other courses. Once a student has completed Sensory they are welcome to take the classes in any order that fits their schedule or interest.

Our modules are only offered once or twice a year - module time periods may change - if you are interested in a particular course please email education admin Danielle McLean to be put on our Potential Student email list.

  • Sensory Development & Wine Styles is offered every fall (late September/early October) and every winter (mid January)
  • Old World is typically offered every fall
  • New World every late winter/early spring
  • Sommelier Management - late fall
  • Beer, Spirits & Other Beverages - fall or sping
  • Methods of Modern Winemaking - spring

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
Sensory Development & Wine Styles 10 weeks, 1 evening per week  $895
Old World Wine Regions 15 weeks, 1 evening per week
Beer, Spirits & Other Beverages 4 full days  $435
New World Wine Regions 14 weeks, 1 evening per week  $1095
Sommelier Management 3 full days
Methods of Modern Winemaking 2 full days  $395

Note: All prices +HST. Each student is also required to complete and keep record of 30 hours of collective service hours prior to certification.

Upcoming courses are listed below; online registration is available. Please contact education admin Danielle McLean for more information.

Upcoming wine courses

    • Tue, September 26, 2023
    • Tue, December 05, 2023
    • 11 sessions
    • TBD
    • 7

    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.

    Class #1 – Tuesday, September 26 – Sensory Analysis of Wine, Introduction to Wine Service (Alana & Dave) 


    Class #2 – Tuesday, October 3 – Influence of Viticulture and Viniculture on Wine Analysis 1 (Simon) 


    Class #3 – Tuesday, October 10 – Influence of Viticulture and Viniculture on Wine Analysis 2 (Simon) 


    Class #4 – Tuesday, October 17 – Midterms – White Wine Styles 1 (Alana) 


    Class #5 - Tuesday, October 24 – White Wine Styles 2 (Alana) 


    Class #6 – Tuesday, October 31Red Wine Styles 1 (Dave) 


    Class #7 – Tuesday, November 7 Red Wine Styles 2 (Dave) 


    Class #8 – Tuesday, November 14 Sparkling Wine Styles (Dave) 


    Class #9 – Tuesday, November 21 – Rosé and Skin Contact Wines / Food and Wine Pairing (Alana) 


    Class#10 – Tuesday, November 28 Sweet & Fortified Wine Styles (Alana) 


    Class #11 – Tuesday, December 5 – Final Exams (Alana) 


     Course Evaluation:

    • 30% - Midterm (Written: 20%; Blind tasting: 10%)
    • 60% - Final exam (Written: 40%; Blind tasting: 20%)
    • 10% - Research project & Presentation (due day of presentation)

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