Tea Sommelier

College-Approved Certificate (8 courses) Part-time On Campus
Program Code: 1819X02PWO Academic Year: 2016/2017


This program is listed under the following fields of study:

Our Program

In collaboration with the Tea Association of Canada, Algonquin College`s Certificate program provides the training to become a knowledgeable tea professional, well versed in all aspects of tea as they relate to the consumer.

Students learn the history of tea, processing methods, grading standards and industry terminology. They apply their knowledge of tea and food pairing to recommend and develop tea menus for retail and food service environments. Students also taste a wide variety of teas and learn to cup taste, blend and distinguish teas from around the world.

Once course requirements are successfully met, students can challenge the Tea Association of Canada competency exam to qualify as a certified Tea Sommelier.

Graduates may work in an ever-increasing range of settings including bed and breakfasts, tea rooms, embassies, hotels, restaurants and retail tea shops.

To qualify for this certificate, you must complete the program within three years.

Success Factors

This program is well-suited for students who:

  • Are passionate about tea.
  • Enjoy interaction with people of diverse backgrounds.
  • Are interested in the culture and geography of different areas of the world.
  • Are interested in providing superior service to clients.

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

Notes

CCOL Academic Planner

The Academic Planner provides registered part-time students in the Centre for Continuing and Online Learning (CCOL) the ability to declare into a program of study. The Academic Planner outlines successfully completed courses to date, as well as courses that need to be completed in order to meet graduation requirements. It is therefore, essential that all part-time students in CCOL declare to their program of study, allowing administrators to plan course offerings. The tool is available on ACSIS, located under 'Continuing Education' on the left-hand toolbar.

Additional Information

For more information, please contact Wes Wilkinson, Program Coordinator, at 613-727-4723 ext. 5226 or wilkinw@algonquincollege.com.

Courses

On campus: On Campus
Course
Number
HoursCourse NameWinterSummer
HOS001912.0Introduction to Tea

HOS0019 Introduction to Tea

Whether pursuing a career in the retail or hospitality industry or enhancing your enjoyment of tea, an introduction on the historical origin of tea is provided. Students are introduced to a variety of different teas and begin to identify their distinct aroma and flavour. Cupping procedures, tasting methodology and grading standards are introduced through hands-on tasting sessions. Special attention is paid to the professional terminology utilized in the industry.

There are no classes currently scheduled for this course.

HOS002021.0Regions of the WorldOn Campus
HOS002118.0Tea Sensory Development

HOS0021 Tea Sensory Development

Although simply grown and harvested, tea is a drink with flavour dimensions full of complexities and nuances. Students explore the science of taste and how the production of tea influences the appearance of the leaf and the overall taste. Students learn to identify stages of production, proper storage and handling techniques and to recognize potential production errors and the associated impact on the tea. Through hands-on tasting sessions students apply tasting principles and develop the skills to discern major tea characteristics.

There are no classes currently scheduled for this course.

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HOS002218.0Tea TypesOn CampusBlank Icon
HOS002318.0Tea Garden ManagementBlank Icon On Campus
HOS002418.0Preparation and Consumption

HOS0024 Preparation and Consumption

Many nations are expanding their tea producing acreage to meet the rising world demand for tea which is the world's most consumed beverage next to water. Students examine preparation and consumption habits of tea producing regions around the world. Tea evolution is explored both socially, as well as economically. Students also review the research on health benefits. Through hands-on tasting sessions, students utilize the skills gained in previous classes to prepare the perfect cup of tea.

There are no classes currently scheduled for this course.

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HOS002518.0Menu Design and Food Pairing

HOS0025 Menu Design and Food Pairing

Tea provides extensive range of tastes ready to complement and enhance any cuisine. Students are introduced to the fundamentals of planning and developing tea menus that are appropriate in a variety of food service and retail settings.

There are no classes currently scheduled for this course.

Blank Icon Blank Icon
HOS002618.0The Business of TeaBlank Icon On Campus

COURSE DESCRIPTIONS

HOS0019 Introduction to Tea

Whether pursuing a career in the retail or hospitality industry or enhancing your enjoyment of tea, an introduction on the historical origin of tea is provided. Students are introduced to a variety of different teas and begin to identify their distinct aroma and flavour. Cupping procedures, tasting methodology and grading standards are introduced through hands-on tasting sessions. Special attention is paid to the professional terminology utilized in the industry.

HOS0020 Regions of the World

Drinking tea is a universal phenomenon with millions of people the world over enjoying their tea on a daily basis. Students examine in detail the principle tea-growing regions around the globe. They develop a fundamental understanding of the evolution of tea throughout the world and its influence on culture and world events. Through hands-on tasting sessions students taste and evaluate teas that are representative of each region.

HOS0021 Tea Sensory Development

Although simply grown and harvested, tea is a drink with flavour dimensions full of complexities and nuances. Students explore the science of taste and how the production of tea influences the appearance of the leaf and the overall taste. Students learn to identify stages of production, proper storage and handling techniques and to recognize potential production errors and the associated impact on the tea. Through hands-on tasting sessions students apply tasting principles and develop the skills to discern major tea characteristics.

HOS0022 Tea Types

While there are more than 1500 varieties of tea available worldwide, all teas can be divided into three basic types: black, green and oolong. Students learn the types of teas produced in a wide range of regions/countries in the world including China, Japan, Taiwan, Vietnam, India, Sri Lanka, Indonesia, Africa and Argentina. Tasting and style comparisons are a major tea characteristic.

HOS0023 Tea Garden Management

Students are introduced to advanced cultivation and processing practices used in the production of tea. The importance and impact of various processing decisions on the produced tea is emphasized providing an essential perspective on modern tea garden management practices currently used in world production. Students gain the essential knowledge and overview of processing and practices which are utilized in various regions of world production.

HOS0024 Preparation and Consumption

Many nations are expanding their tea producing acreage to meet the rising world demand for tea which is the world's most consumed beverage next to water. Students examine preparation and consumption habits of tea producing regions around the world. Tea evolution is explored both socially, as well as economically. Students also review the research on health benefits. Through hands-on tasting sessions, students utilize the skills gained in previous classes to prepare the perfect cup of tea.

HOS0025 Menu Design and Food Pairing

Tea provides extensive range of tastes ready to complement and enhance any cuisine. Students are introduced to the fundamentals of planning and developing tea menus that are appropriate in a variety of food service and retail settings.

HOS0026 The Business of Tea

Learn about the various layers that make up the tea industry - commodity trader and auctions, packers and retailers. Who the players are, what they do and the challenges faced in each sector are examined.