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.

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
Cost
Sensory Development & Wine Styles 10 weeks, 1 evening per week  $895
Old World Wine Regions 15 weeks, 1 evening per week
 $1,120
Beer, Spirits & Other Beverages 4 full days  $435
New World Wine Regions 14 weeks, 1 evening per week  $1095
Sommelier Management 3 full days
 $445
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

    • Mon, September 12, 2022
    • Mon, December 19, 2022
    • 14 sessions
    • Bianca Aperitivo Bar - 1584 Argyle Street
    • 5
    Register

    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. 

    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. 

    • 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 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.   

    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 27, 2022
    • Tue, November 29, 2022
    • 10 sessions
    • Prince George Hotel, 1725 Market St, Halifax, NS B3J 3N9
    • 2
    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.

    Example of Syllabus of Course Content - final syllabus will be provided by Instructor at first class:

    • 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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