.program-intro { max-width: 800px; margin: 0 auto 24px; line-height: 1.5; color: #444; } .course-list { max-width: 800px; margin: 0 auto; font-family: inherit; } .course-list details { border-bottom: 1px solid #e0e0e0; padding: 16px 0; } .course-list summary { cursor: pointer; font-weight: 600; font-size: 1.1em; color: #741581; list-style: none; display: flex; justify-content: space-between; align-items: center; gap: 12px; } .course-list summary::-webkit-details-marker { display: none; } .course-list summary::after { content: "+"; color: #741581; font-size: 1.4em; line-height: 1; flex-shrink: 0; transition: transform 0.2s ease; } .course-list details[open] summary::after { content: "\2212"; } .course-list .details-content { padding-top: 10px; color: #444; line-height: 1.5; } .program-details { max-width: 800px; margin: 32px auto 0; line-height: 1.5; color: #444; } .program-details h3 { margin-bottom: 12px; } .program-details p { margin-bottom: 12px; } The CAPS Certified Sommelier program is made up of seven in-class modules that vary in length (Total 242 hours). Completion of the Program takes approximately one-year elapsed time. By completing your enrolment, you will be automatically registered for the next offering of each course. This is a monthly payment plan, you will automatically be charged $556 + tax each month for 12 months. Modules are scheduled during the day; Monday's downtown Toronto. Pricing is inclusive of tax (program cost: $556/mo, tax included: $628.28/mo) Course I: Sensory Development and Wine Styles (54 hours) Learn to recognize the character and quality of the major grape varieties of the world, and their taste profile in wine. Learn to recognize wine faults and to identify their causal factors. An introduction to service standards will kick off the journey towards full sommelier certification requirements. Course II: Methods of Production (30 hours) Sommelier students will develop their knowledge of wine production, focusing on both the viticultural (grape growing) and vinification (winemaking) practices, including components on grape varieties, canopy management techniques, soil, climate, length of growing season, drought, irrigation, etc. The student will gain insight into the practice of winemaking and the tools at the disposal of the winemaker. Includes an optional trip to visit vineyards and wineries with an instructor (additional, modest fee). Course III: Wines of the World – Old World (54 hours) Examine the major European wine regions of France, Italy, Spain as well as Portugal, Germany, Austria, Hungary and Greece. Learn about the history, terroir, laws, culture, leading producers and trends. Students continue to develop tasting ability and wine assessment skills to recognize, by region, the character and quality of the major wines of Europe. In addition, special attention is paid to learning local cuisine and classic pairings. Course IV: Wines of the World – New World (36 hours) Examine the wine regions of the new world; Australia, New Zealand, South America, South Africa, USA, and Canada, with special attention on Ontario. Learn about the history, terroir, laws, culture, leading producers and trends. Students continue to develop tasting ability and wine assessment skills to recognize, by region, the character and quality of the major wine styles outside of Europe. In addition, special attention is paid to learning local cuisine and how to select complementary wines. Course V: Spirits and Other Beverages (30 hours) Learn about the major white and brown spirits (i.e. gin, vodka, eau-de-vie, grappa, tequila, scotch, whiskey, rye, rum and brandy). Students will also explore beer, coffee, tea, and sake. Methods of production, differentiation in quality levels and tasting techniques are also studied. Course VI: Sommelier Management (30 hours) Learn to manage a successful wine program by building skills in wine sourcing, wine list development, sales and marketing, cellar management and inventory. Get acquainted with the law in Ontario. Learn key skills in staff management and current people management practices, training and maintaining a work force. Course VII: Sommelier Certification Exam (8 hours) A full day examination including theory, service (decanting, sparkling) and blind tasting components to demonstrate the synthesis of these elements. Further Program Details: Modules are scheduled during the day; Monday's downtown Toronto. Total cost of the Academic Program: $5,900 plus HST (includes wines, classroom handouts and the Final Exam but excludes some books and additional learning materials). Monthly and module-by-module payment plans are available with flexibility surcharges. Instructors are selected from industry experts. Students benefit from having a variety of instructors over the span of the Program. Instructors are professionals from the Canadian establishment and can include Masters of Wine, Master and Advanced level Sommeliers, wine educators and those with expertise in specific areas. CAPS is a member of the Association de la Sommellerie Internationale/International Sommellerie Association (ASI) with 70 member countries and 2 applicant countries. Disclaimer: The above information is intended as a guideline only and is subject to change. For specific details please contact our education team at [email protected].
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