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 Timeframe Cost
Sensory Development & Wine Styles 10 weeks, 1 evening per week Sep-Nov,
Jan-Mar
 $775
Old World Wine Regions 15 weeks, 1 evening per week Sep-Dec  $925
Beer, Spirits & Other Beverages 2 full days Dec  $350
New World Wine Regions 14 weeks, 1 evening per week Jan-Apr  $925
Sommelier Management 2 full days Apr  $395
Methods of Modern Winemaking 2 full days Apr  $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

    • Tue, September 17, 2019
    • Tue, December 03, 2019
    • 12 sessions
    • Prince George Hotel, 1725 Market St, Halifax, NS B3J 3N9
    • 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)
    • Mon, September 23, 2019
    • Mon, December 09, 2019
    • 11 sessions
    • The Port by NSLC, Experience Room, 5485 Clyde Street, Halifax
    • 0
    Join waitlist

    This module explores the major wine regions of the old world including: France, Italy, Spain, Portugal, Germany, Greece, Austria and Hungary. In sensory evaluation, students study wines by weight and flavour. In this section students will assess wines according to where they are produced and are expected to recognize, by region, the character and quality of the major wines of Europe learning the history, terroir, laws, culture, leading producer and trends. Special attention is given to France and Italy since they share the largest part of the wine market in the world today. Students continue to develop tasting ability and wine assessment skills. In addition, special attention is paid to learning local cuisine and classic pairings.

    This course starts in September. 

    Module 3: Old World Wine Regions

    Monday, September 23rdIntroduction to France & Wines of Bordeaux

    Monday, September 30thReview of Bordeaux & Wines of Southwest France

    Monday, October 7thWines of Burgundy (Whites)

    Monday, October 14thThanksgiving Day - NO CLASS

    Monday, October 21stWines of Burgundy (Reds)

    *** Sunday, October 27thWines of the Rhone Valley and Loire Valley

    Monday, October 28thWines of Champagne and Alsace

    Monday, November 4thFrance written exam

    *** Sunday, November 10th:  Wines of Italy 1

    Monday, November 11thRemembrance Day - NO CLASS

    Monday, November 18thWines of Italy 2

    Monday, November 25thItaly written exam 

    Monday, December 2ndWines of Spain 

    ***Sunday, December 8thWines of Portugal, Greece & Eastern Europe

    Monday, December 9thWines of Germany & Austria

    Monday, December 16thSpain/Portugal/Germany/etc written & final tasting exam 

    Class Times:

    Mondays 5:30pm – 8:30pm

    Sundays 1:00pm – 4:00pm

     

    Evaluation of Module 3:

    France Written Exam                                                 20%

    Italy Written Exam                                                    20%

    Spain/Portugal/Germany/etc. Written Exam           20%

    Final Tasting Exam                                                    30%

    Research Project (Due: Dec 2nd)                               10%

     

     

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

    1. a) Any student receiving an overall mark less than 60% will be obligated to repeat the entire course.

    1. b) Any student receiving an overall mark between 60-69% will be obligated to write a comprehensive supplemental examination to increase their overall mark to the required 70% (additional fees will apply).

     

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

     

    Note 3: Research projects will receive a 10% deduction per day accepted after deadline. After 5 days the research project will receive a mark of zero.

     

    Note 4: Participants are expected to attend all examination days. Any rescheduling may result in additional supplemental fees.


     


    Save
    • Mon, January 20, 2020
    • Mon, April 06, 2020
    • 10 sessions
    • TBA
    • 9
    Register

    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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