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CAPS - Atlantic

Sommelier Management

Designed to provide prospective sommeliers the practical tools to apply their knowledge in a retail and restaurant environment.  Principles taught during the class include the role of a sommelier, wine list development and pricing strategies, the role of a wine agent including retail marketing principles, service skills, food and wine pairing including practical exercises, service of wine, beer and spirits, basics of mixology, as well as information on common apertifs and digestifs. 

Students will be expected to complete a project applying their knowledge and the module will conclude with a final exam consisting of a written exam, and practical exercises including decanting, sparkling wine service, food and wine pairing, blind wine evaluation and cocktail service.

A successful sommelier not only has excellent product knowledge but also has the ability to relate that knowledge to guests in a restaurant or classroom setting. In this section of the course, students will learn where and from what sources to buy wine. Become skilled at sourcing, wine list development, sales and marketing, cellar management and inventory, and develop a knowledge of the law in Nova Scotia/New Brunswick/P.E.I. Students will develop a professional manner with staff and learn the current human resource practices and training necessary to support a top-notch work force and operate a successful wine program. 

Please note that this course is only open to students who have successfully completed Sensory Development, New World, Old World, Beer & Spirits and Methods of Modern Wine Making modules. For further information or inquiries, please contact, Mel at mel@rcr.ca.

Number of seats still available = 11
Regular price $995.00 CAD
Regular price Sale price $995.00 CAD
Sale Click for more info - please email for start dates

Schedule

Saturday, June 7th 9:30 - 5:00 (Prince George Hotel)

Sunday June 8th 9:30 - 5:00 (Prince George Hotel)

Monday June 9th 5:00-9:00 (Prince George Hotel)

Tuesday, June 10th 5:00-9:00 (The Ostrich Club)

Sunday, June 22nd Final Exam Day
Written Exam 9:00-10:00
Practical Exams 10:30-5:30pm

Evaluation Criteria

  • Written Exam
  • Project
  • Wine List Correction 10%
  • Sparkling Service 10%
  • Red Wine Decant 10%
  • Oral Dissertation 10%
  • Food & Wine Pairing 10%
  • Cocktail 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 70% (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.

Note 5: Students have four years to complete the program starting from when they start Sensory Development & Wine Styles.

Location

Multiple, please see schedule