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 open to students who have successfully completed both New World and Old World modules. For further information or inquiries, please contact, Mel at firstname.lastname@example.org.
Syllabus of Course Content
Syllabus of Course Content
Syllabus of Course Content:
Class 1 (9am - 5pm)
Class 2 (9am - 5pm)
Class 3 (5pm - 8pm)
Fina Exam (9am - 6pm)
For Spring 2022 we do not have confirmed dates or class times yet - they will be announced at a later date
- Written Exam Wine List Correction Service Exam (5 stations) 50%
- • Sparkling Service 10%
- • Red Wine Decant 10%
- • Oral Dissertation 10%
- • Food & Wine Pairing 10%
- • Cocktail 10%
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.