Sommelier

Ontario College Certificate (12 courses) Part-time On Campus
Program Code: 0820X02PWO Academic Year: 2016/2017


This program is listed under the following fields of study:

 

Our Program

This Ontario College Certificate program provides students with the skills and knowledge required to enter into, or advance within, the wine profession. Wine knowledge has become an important tool in every aspect of the hospitality industry. The demand for qualified wine professionals has risen dramatically. Students investigate the major grape varieties, as well as the viticulture and viniculture of the main growing areas of the world. Tasting a wide variety of wines increases students' abilities to recognize distinctive aromas and flavours associated with these wine regions. Topics such as food and wine matching, cellaring tips, marketing techniques, wine list development and the proper service of wine, beer and whiskies are explored.

Graduates may find employment in national or international food and beverage establishments, such as restaurants, hotels, winery tasting bars, as well as liquor stores, such as the Liquor Control Board of Ontario, or as freelance writers or teachers. Graduates receive the prestigious Sommelier Pin as a symbol of achievement.

To qualify for this Ontario College certificate you must complete the program within four years.

Bring Your Own Device (BYOD): Students are expected to have and use a laptop or mobile computing device when registered in this on-campus program. Hardware and software specifications required by your program are outlined at http://algonquincollege.com/byod Mobile devices/laptops and supplies can be purchased directly from Algonquin's New Technology Store at educational rates.

Success Factors

This program is well-suited for students who:

  • Appreciate wine as a beverage.
  • Enjoy the hospitality industry.
  • Are passionate about travelling.
  • Are intrigued by the history of beverages.
  • Are customer-service oriented.
  • Have prior field experience.

Your Career

Graduates may find employment in a variety of food and beverage establishments; opportunities may also be available with the Liquor Control Board of Ontario. Some graduates have been successful in writing or teaching careers. Graduates may also wish to pursue freelance opportunities.

Fees & Expenses

Fees for part-time programs are charged on a course-by-course basis and are published on each individual course page. For questions related to fees, please call the Registrar's Office at 613-727-0002.

Graduation Fee

Once you have completed all the courses in the program, it is the responsibility of the student to contact the Registrar's Office to obtain a certificate/diploma application. A graduation fee of $40 will be charged when the application is submitted. When your certificate/diploma application has been approved, you will be invited to Spring or Fall Convocation.

Admission Requirements

College Eligibility
  • Ontario Secondary School Diploma (OSSD) or equivalent, OR
  • Mature Student status (19 years of age or older and without an OSSD).
Program Eligibility

Students must be 19 years of age or older.

College Eligibility
  • Ontario Secondary School Diploma (OSSD) or equivalent, OR
  • Mature Student status (19 years of age or older and without an OSSD).
Program Eligibility
  • Students must be 19 years of age or older.

Notes

  • You can complete the program by attending one class per week (three hours) in the evening and weekends. This is a popular choice and takes the average student 24 to 36 months to complete the entire program. Another popular option is to take the compressed stream. Attending one full day per week (seven hours, Tuesday) you may complete the entire program in 12 months, from September to August.
  • Read: AC Sommelier grad Frederic Brouca tends his own vineyard and produces his own wine.
  • Watch: The world's #2 sommelier, AC grad Veronique Rivest.
  • Other courses you may be interested in: WSET Level 3.

Students are encouraged to find their own placement location which would best reflect their future industry plans. For students who are unable to do so, a field placement is assigned.

Additional Information

For more information, please contact program Coordinator, Geoffrey Skeggs, at 613-727-4723 ext. 5151 or skeggsg@algonquincollege.com.

Courses

On campus: On Campus
Course
Number
HoursCourse NameWinter
HOS516236.0Wine Tasting

HOS5162 Wine Tasting

Evaluating wines, making sound purchasing decisions and providing recommendations are key skills of wine professionals. Students build confidence in their tasting abilities and recognize the complexities associated with the colour, aroma and taste of various wines. By applying professional techniques, students gain proficiency in perceiving various aromas and flavours and communicating those perceptions to others in a verbal and written format. Emphasis is on providing students with the vocabulary to communicate what they taste in wine.

There are no classes currently scheduled for this course.

HOS502736.0Grape Varieties

HOS5027 Grape Varieties

Sommeliers need the ability to identify the aromas and flavours of different grape varietals. Students delve beyond the common varietals and discover lesser-known grapes. Emphasis is on identifying the characteristics, history, origin and preferred viticultural conditions of the world's most popular grape varietals. Through tasting, students distinguish classic grapes, develop an appreciation for each variety's characteristics and subtleties and examine how wine makers harness these subtleties to create a wine style identity exclusive to their region.

Pre-requisites: HOS5162

There are no classes currently scheduled for this course.

HOS514836.0Vinification

HOS5148 Vinification

Today's wine makers research and use a variety of techniques to create their finished products. Students study the science of viticulture and oenology through a detailed examination of the grape growing and winemaking process. Through tasting activities, students explore a variety of wines produced using different vinification techniques.

Pre-requisites: HOS5027 and HOS5162

There are no classes currently scheduled for this course.

HOS516357.0Old World Wines

HOS5163 Old World Wines

The standards for grape growing and wine production now practiced around the world were established in a few select geographical locations. Students explore the geographical, historical and cultural factors that have influenced the old world wine industries of France, Italy, Germany, Spain, Portugal, and Central and Eastern Europe. By tasting premium old world wines, students appreciate the impact that old world wine making techniques have had on today's wine market.

Pre-requisites: HOS5027 and HOS5148 and HOS5162

There are no classes currently scheduled for this course.

HOS516439.0New World WinesOn Campus
HOS516542.0Beers of the World

HOS5165 Beers of the World

The history of beer predates the history of wine, yet its importance as a beverage to sommeliers is frequently overlooked. Students learn about the ingredients used to produce this historical beverage, as well as how it is made domestically and internationally. Through written and practical assessments, students explore the classification of beer, how to properly taste and assess beer, how to match beer with food, and how to cook with beer. Special attention is placed on local microbreweries.

There are no classes currently scheduled for this course.

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HOS516942.0Whiskies of the World

HOS5169 Whiskies of the World

Whisky is known to aficionados as the 'water of life'. Students sample the major varieties including Scotch whisky (Single Malt and Blended), Irish whiskey, American Bourbon, Tennessee whiskey, Canadian Rye whisky, as well as other international brands. Single Malt Scotch is given particular attention. Students study the history, key producers and unique distillation practices for each area. By savouring exclusive aged whiskies, students come to recognize a wide range of flavours and aromas.

There are no classes currently scheduled for this course.

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HOS515828.0Theories of Wine and Food Pairing

HOS5158 Theories of Wine and Food Pairing

Understanding and suggesting appropriate wine and food pairings is a fundamental part of the sommelier's role. Students unravel the mystery and eliminate the misconceptions surrounding the art and science of successfully pairing wine with food. 'Hands-on' experiences challenge the senses and perceptions, as students experience fine cuisine and well-chosen wines.

There are no classes currently scheduled for this course.

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HOS509742.0Sommelier - Advanced

HOS5097 Sommelier - Advanced

Real-world, hands-on experience with wines and clients is essential to becoming a well-rounded sommelier. Students use the skills gained through previous courses in this capstone course in which they experience the practical duties of a Sommelier. Students practice properly controlling a wine and spirits cellar, developing a sophisticated wine list, and suggesting complementary food and beverage combinations to customers.

Pre-requisites: HOS5027 and HOS5148 and HOS5158 and HOS5162 and HOS5163 and HOS5164 and HOS5165 and HOS5169

There are no classes currently scheduled for this course.

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HOS516640.0Field Placement for Sommeliers

HOS5166 Field Placement for Sommeliers

This work placement is designed to further develop and refine students' skills by providing an opportunity to gain practical, real world experience as a Sommelier or beverage alcohol professional. Emphasis is on the application of theoretical knowledge learned throughout the program in a service or production environment that best reflects their future industry plans. Students complete a placement over a four-month period in a variety of roles, including sommelier, winery representative, liquor outlet sales person, freelance wine writer, wine travel consultant or beverage alcohol production operator.

Pre-requisites: HOS5027 (1) and HOS5148 and HOS5158 and HOS5162 and HOS5163 and HOS5164 and HOS5165 and HOS5169

Co-requisites: HOS5097

There are no classes currently scheduled for this course.

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ENL1813H45.0Communications I

ENL1813H Communications I

Communication remains an essential skill sought by employers, regardless of discipline or field of study. Using a practical, vocation-oriented approach, students focus on meeting the requirements of effective communication. Through a combination of lectures, exercises, and independent learning, students practice writing, speaking, reading, listening, locating and documenting information, and using technology to communicate professionally. Students develop and strengthen communication skills that contribute to success in both educational and workplace environments.

There are no classes currently scheduled for this course.

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Choose one from equivalencies:
GED082045.0General Education ElectiveGeneral Education Elective

There are no classes currently scheduled for this course.

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COURSE DESCRIPTIONS

HOS5162 Wine Tasting

Evaluating wines, making sound purchasing decisions and providing recommendations are key skills of wine professionals. Students build confidence in their tasting abilities and recognize the complexities associated with the colour, aroma and taste of various wines. By applying professional techniques, students gain proficiency in perceiving various aromas and flavours and communicating those perceptions to others in a verbal and written format. Emphasis is on providing students with the vocabulary to communicate what they taste in wine.

HOS5027 Grape Varieties

Sommeliers need the ability to identify the aromas and flavours of different grape varietals. Students delve beyond the common varietals and discover lesser-known grapes. Emphasis is on identifying the characteristics, history, origin and preferred viticultural conditions of the world's most popular grape varietals. Through tasting, students distinguish classic grapes, develop an appreciation for each variety's characteristics and subtleties and examine how wine makers harness these subtleties to create a wine style identity exclusive to their region.

Pre-requisites: HOS5162

HOS5148 Vinification

Today's wine makers research and use a variety of techniques to create their finished products. Students study the science of viticulture and oenology through a detailed examination of the grape growing and winemaking process. Through tasting activities, students explore a variety of wines produced using different vinification techniques.

Pre-requisites: HOS5027 and HOS5162

HOS5163 Old World Wines

The standards for grape growing and wine production now practiced around the world were established in a few select geographical locations. Students explore the geographical, historical and cultural factors that have influenced the old world wine industries of France, Italy, Germany, Spain, Portugal, and Central and Eastern Europe. By tasting premium old world wines, students appreciate the impact that old world wine making techniques have had on today's wine market.

Pre-requisites: HOS5027 and HOS5148 and HOS5162

HOS5164 New World Wines

Old world wine regions have influenced new world regions and have, in turn, been influenced by them. Students explore the geographical, historical and cultural factors impacting wine production in Canada, the United States, South Africa, Australia, New Zealand and South America. Students taste premium new world wines and examine the production techniques and styles introduced by these young regions to expand their knowledge of new world wines.

Pre-requisites: HOS5027 and HOS5148 and HOS5162 and HOS5163

HOS5165 Beers of the World

The history of beer predates the history of wine, yet its importance as a beverage to sommeliers is frequently overlooked. Students learn about the ingredients used to produce this historical beverage, as well as how it is made domestically and internationally. Through written and practical assessments, students explore the classification of beer, how to properly taste and assess beer, how to match beer with food, and how to cook with beer. Special attention is placed on local microbreweries.

HOS5169 Whiskies of the World

Whisky is known to aficionados as the 'water of life'. Students sample the major varieties including Scotch whisky (Single Malt and Blended), Irish whiskey, American Bourbon, Tennessee whiskey, Canadian Rye whisky, as well as other international brands. Single Malt Scotch is given particular attention. Students study the history, key producers and unique distillation practices for each area. By savouring exclusive aged whiskies, students come to recognize a wide range of flavours and aromas.

HOS5158 Theories of Wine and Food Pairing

Understanding and suggesting appropriate wine and food pairings is a fundamental part of the sommelier's role. Students unravel the mystery and eliminate the misconceptions surrounding the art and science of successfully pairing wine with food. "Hands-on" experiences challenge the senses and perceptions, as students experience fine cuisine and well-chosen wines.

HOS5097 Sommelier - Advanced

Real-world, hands-on experience with wines and clients is essential to becoming a well-rounded sommelier. Students use the skills gained through previous courses in this capstone course in which they experience the practical duties of a Sommelier. Students practice properly controlling a wine and spirits cellar, developing a sophisticated wine list, and suggesting complementary food and beverage combinations to customers.

Pre-requisites: HOS5027 and HOS5148 and HOS5158 and HOS5162 and HOS5163 and HOS5164 and HOS5165 and HOS5169

HOS5166 Field Placement for Sommeliers

This work placement is designed to further develop and refine students' skills by providing an opportunity to gain practical, real world experience as a Sommelier or beverage alcohol professional. Emphasis is on the application of theoretical knowledge learned throughout the program in a service or production environment that best reflects their future industry plans. Students complete a placement over a four-month period in a variety of roles, including sommelier, winery representative, liquor outlet sales person, freelance wine writer, wine travel consultant or beverage alcohol production operator.

Pre-requisites: HOS5027 (1) and HOS5148 and HOS5158 and HOS5162 and HOS5163 and HOS5164 and HOS5165 and HOS5169

Co-requisites: HOS5097

ENL1813H Communications I

Communication remains an essential skill sought by employers, regardless of discipline or field of study. Using a practical, vocation-oriented approach, students focus on meeting the requirements of effective communication. Through a combination of lectures, exercises, and independent learning, students practice writing, speaking, reading, listening, locating and documenting information, and using technology to communicate professionally. Students develop and strengthen communication skills that contribute to success in both educational and workplace environments.