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

    • Mon, September 11, 2017
    • Mon, December 18, 2017
    • 15 sessions
    • The Port Experience Room
    • 9
    Register

    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. 

    Syllabus of Course Content:

    • Class 1: Wines of Bordeaux 1 (Focus on Left Bank)
    • Class 2: Wines of Bordeaux 2 (Focus on Right Bank)
    • Class 3: Wines of Burgundy 1 (Focus on Whites/Chardonnay)
    • Class 4: Wines of Burgundy 2 (Focus on Reds/Pinot Noir)
    • Class 5: Wines of the Rhone Valley and Loire Valley
    • Class 6: Wines of Champagne and Alsace
    • Class 7: Southwest: Languedoc-Roussillon, Provence, Jura, Savoie, Corsica/ Presentations 1
    • Class 8: France Midterm/Student Presentations 2
    • Class 9: Wines of Italy 1 (Overview: North including Piedmont)
    • Class 10: Wines of Italy 2 (Central: Umbria, Marches, Tuscany & Islands)
    • Class 11: Italy Midterm/Student Presentations 3
    • Class 12: Wines of Spain
    • Class 13: Portugal, Greece, Mediterranean, Eastern Europe
    • Class 14: Germany/Austria/Switzerland/Student Presentations 4
    • Class 15: Final Exam

    Course Evaluation:

    • 25% – France Midterm (Written: 20%; Blind tasting: 5%)
    • 15% – Italy Midterm (Written: 10%; Blind tasting: 5%)
    • 40% – Final Exam (Written: 25%; Blind tasting: 15%)
    • 10% – Class Presentation
    • 10% – Attendance/Participation
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    • Tue, September 12, 2017
    • Tue, December 05, 2017
    • 13 sessions
    • The Prince George Hotel, 1725 Market St, Halifax
    • 0

    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)
    • Tue, October 03, 2017
    • Tue, December 05, 2017
    • 10 sessions
    • Balmoral Room, Prince George Hotel, 1725 Market St
    • 6
    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)
    • Sun, November 05, 2017
    • Sun, December 03, 2017
    • 5 sessions
    • Delta Beausejour, 750 Main St, Moncton, NB E1C 1E6
    • 15
    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.

    Syllabus of Course Content - 

    November 5th - 10:00 - 6:00 A Brief History of Wine + Introduction to Sensory Evaluation + Oak type/treatments & Wine Faults

    November 12th - 10:00-6:00 Mid-Term + Role of the Sommelier + Crisp & Light White Wines

    November 19th - 10:00-6:00 Aromatic White Wines & Rich & Full-Bodied White Wines + Sparkling Wines, Sweet & Fortified Wine Styles

    November 26th - 10:00-6:00 Light to medium-bodied reds + Medium to Full-Bodied Red Wines

    December 3rd 10:00 Final Exam

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