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  $800
Old World Wine Regions 15 weeks, 1 evening per week
 $1,020
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, September 14, 2020
    • (ADT)
    • Sun, December 20, 2020
    • (AST)
    • 15 sessions
    • Prince George Hotel 1725 Market Street, Halifax, Nova Scotia
    • 0
    Join waitlist

    The Sensory Development & Wine Styles module is a prerequisite for this module.

    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. 

    Evaluation of Module 3:

    Monday, November 9, 2020 - France Exam 
    Monday, November 30, 2020 - Italy Exam 
    Sunday, December 20, 2020 - Final Exam 

    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.

    CAPS-AC will have the following COVID safety protocols in place. 

    • ·      Students and instructors will be required to wear masks upon entry to the building until seated. Students will be required to answer a COVID questionnaire upon entry to each class. Any student with symptoms including but not limited to the following: a cough, sneezing, sore throat, fever etc, are not to come to classes. Communicate your symptoms to 811 and report any possible community spread to the instructor immediately.
    • ·      Students and instructors will be required to use hand sanitizer upon entry and any time they enter or leave a classroom.
    • ·      Students will be seated a minimum of 2 metres apart. Instructors will be placed a minimum of 2 metres from all students. Masks must be worn by students and instructors if two metre physical distancing cannot be maintained i.e. while wine is poured. 
    • ·      Students must bring ALLnecessary supplies to class and remove all supplies and garbage upon termination of the class. This includes, water, coffee cups, spit cups, napkins and wine glasses. Tasting glasses will be available for purchase at or near cost by students before the commencement of the first class. 
    • ·      Instructors will wear masks and gloves while pouring wine.   

    Should threat levels be raised by local health authorities or any type of other safety concern arise, classes will revert to online instruction with tastings to occur once threat levels have been deemed acceptable. 


     


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    • Tue, September 22, 2020
    • (ADT)
    • Tue, November 24, 2020
    • (AST)
    • 10 sessions
    • The Ostrich Club 5529 Young Street, Halifax, Nova Scotia
    • 2

    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. 

    Course Evaluation:

    • Tuesday, October 13, 2020 - 30% - Midterm (Written: 20%; Blind tasting: 10%)
    • Tuesday, November 24, 2020 50% - Final exam (Written: 30%; Blind tasting: 20%)
    • 10% - Presentation
    • 10% - Research paper (due day of presentation)


    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.


    CAPS-AC will have the following COVID safety protocols in place. 

    • ·      Students and instructors will be required to wear masks upon entry to the building until seated. Students will be required to answer a COVID questionnaire upon entry to each class. Any student with symptoms including but not limited to the following: a cough, sneezing, sore throat, fever etc, are not to come to classes. Communicate your symptoms to 811 and report any possible community spread to the instructor immediately.
    • ·      Students and instructors will be required to use hand sanitizer upon entry and any time they enter or leave a classroom.
    • ·      Students will be seated a minimum of 2 metres apart. Instructors will be placed a minimum of 2 metres from all students. Masks must be worn by students and instructors if two metre physical distancing cannot be maintained i.e. while wine is poured. 
    • ·      Students must bring ALL necessary supplies to class and remove all supplies and garbage upon termination of the class. This includes, water, coffee cups, spit cups, napkins and wine glasses. Tasting glasses will be available for purchase at or near cost by students before the commencement of the first class. 
    • ·      Instructors will wear masks and gloves while pouring wine.   

    Should threat levels be raised by local health authorities or any type of other safety concern arise, classes will revert to online instruction with tastings to occur once threat levels have been deemed acceptable. 

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