Sommelier Ontario College Certificate 1 Year Ottawa Campus - Algonquin College
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Area of Interest: Hospitality, Tourism and Wellness Sommelier Ontario College Certificate Academic Year: 2020/2021 1 Year Program Code: 0820X01FWO Ottawa Campus Our Program The perfect pairing of theory and industry experience. The one-year Sommelier Ontario College Certificate program gives you the skills and knowledge to enter or advance a career in the wine profession. Wine and beverage expertise has become an essential tool in the hospitality industry, creating a high demand for qualified professionals. In our sommelier lab, you acquire the specialized skills and extensive knowledge to meet this demand. Gain knowledge of the viticulture and viniculture of primary grape growing areas around the world. Through tastings of a variety of wines, expand your ability to recognize distinctive aromas and flavours associated with various wine regions. Learn food and wine pairing skills, cellaring tips, marketing techniques, grape varieties, wine list development and the proper service of wine, beer and whiskeys. Take your skills into the real world with a 40-hour field placement at a restaurant, wine shop, winery, wine retail outlet or wine show. This industry experience helps you build valuable connections and become career-ready. These connections have led some of our graduates to launch successful freelance writing or teaching-careers. Upon graduation, you receive certification from the Wine and Spirit Education Trust for Level 2 Award in Wines, and Level 2 Award in Spirits. Graduates also receive the prestigious Algonquin College Sommelier Pin as a symbol of achievement. Sommelier graduates may find employment at: • restaurants • retail wine outlets • wine shows • winery tasting bars, and • The Liquor Control Board of Ontario Students must be at least 19 years of age. 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. 1
Sommelier
• Have prior industry-related experience.
Employment
Graduates may find employment in a variety of food and beverage establishments; opportunities
may also be available with the Liquor Control Board of Ontario. Graduates may also wish to pursue
freelance writing or teaching opportunities.
Learning Outcomes
The graduate has reliably demonstrated the ability to:
• Communicate essential information regarding wine, beer and spirit production, and their
historical and cultural origins, to make specialized knowledge accessible and inform buyer and
customer purchasing decisions.
• Apply tasting techniques to compare characteristics of wines, alcohols, spirits, and beers
produced in different regions of the world.
• Recommend wine and food pairings, for individual dishes and menus, which address a variety
of clients` tastes and experiences.
• Serve wine and beer according to standard industry protocols.
• Manage a wine list, inventory, and/or a wine cellar, including the purchasing and storing of
wines, for various types of businesses.
• Promote a variety of industry-specific products and experiences to generate revenue and
meet an organization`s needs.
• Research trends, issues, and interdependent relationships in the sommelier industry to
improve work performance, maintain currency, and guide career development.
• Use leadership, teamwork, coaching and relationship management skills and tools to
contribute to a professional and positive work environment.
• Identify and apply discipline-specific practices that contribute to the local and global
community through social responsibility, economic commitment and environmental
stewardship.
Program of Study
Level: 01 Courses Hours
ENL1813H Communications I 42.0
FOD2106 Wine Food and Restaurant Service 28.0
HOS1101 Wset Level 2 Award in Wines 24.0
HOS1102 Wset Level 2 Award in Spirits 24.0
HOS2288 The Dinner Party 42.0
HOS5127 Grape Varieties 36.0
HOS5162 Wine Tasting 36.0
HOS5168 Vinification 36.0
Level: 02 Courses Hours
HOS5097 Sommelier - Advanced 42.0
HOS5158 Theories of Wine and Food Pairing 28.0
HOS5163 Old World Wines 56.0
HOS5164 New World Wines 39.0
HOS5165 Beers of the World 42.0
HOS5166 Field Placement for Sommeliers 40.0
HOS5169 Whiskies of the World 42.0
2
Tuition
Fees forand related
the ancillary Academic
2020/2021 fees for thisYear
program can be viewed by using the Tuition and FeesSommelier
Estimator tool at http://www.algonquincollege.com/fee-estimator .
Further information on fees can be found by visiting the Registrar`s Office website at
http://www.algonquincollege.com/ro .
Fees are subject to change.
Additional program related expenses include:
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 for the 2021/2022 Academic Year
College Eligibility
• Ontario Secondary School Diploma (OSSD) or equivalent. Applicants with an OSSD showing
senior English and/or Mathematics courses at the Basic Level, or with Workplace or Open
courses, will be tested to determine their eligibility for admission; OR
• Academic and Career Entrance (ACE) certificate; OR
• General Educational Development (GED) certificate; OR
• Mature Student status (19 years of age or older and without a high school diploma at the
start of the program). Eligibility may be determined by academic achievement testing for
which a fee of $50 (subject to change) will be charged.
Program Eligibility
• English, Grade 12 (ENG4C or equivalent).
• Applicants must be 19 years of age or older prior to start of classes to be eligible to enter
this program.
• Applicants with international transcripts must provide proof of the subject specific
requirements noted above and may be required to provide proof of language proficiency.
Domestic applicants with international transcripts must be evaluated through the International
Credential Assessment Service of Canada (ICAS) or World Education Services (WES).
• IELTS-International English Language Testing Service (Academic) Overall band of 6.0 with
a minimum of 5.5 in each band. OR TOEFL-Internet-based (iBT)-overall 80, with a minimum
of 20 in each component: Reading 20; Listening 20; Speaking 20; Writing 20.
Should the number of qualified applicants exceed the number of available places, applicants will
be selected on the basis of their proficiency in English.
Admission Requirements for 2020/2021 Academic Year
College Eligibility
• Ontario Secondary School Diploma (OSSD) or equivalent. Applicants with an OSSD showing
senior English and/or Mathematics courses at the Basic Level, or with Workplace or Open
courses, will be tested to determine their eligibility for admission; OR
• Academic and Career Entrance (ACE) certificate; OR
• General Educational Development (GED) certificate; OR
• Mature Student status (19 years of age or older and without a high school diploma at the
start of the program). Eligibility may be determined by academic achievement testing for
which a fee of $50 (subject to change) will be charged.
Program Eligibility
• English, Grade 12 (ENG4C or equivalent).
• Applicants must be 19 years of age or older prior to start of classes to be eligible to enter 3Sommelier
• Applicants must be 19 years of age or older prior to start of classes to be eligible to enter
this program.
• International applicants must provide proof of the subject specific requirements noted above
along with proof of either: (IELTS / TOEFL) IELTS-International English Language Testing
Service (Academic) Overall band of 6.0 with a minimum of 5.5 in each band; OR TOEFL-
Internet-based (iBT)-overall 80, with a minimum of 20 in each component: Reading 20;
Listening 20; Speaking 20; Writing 20.
• Applicants with international transcripts must provide proof of the subject specific
requirements noted above and may be required to provide proof of language proficiency.
Should the number of qualified applicants exceed the number of available places, applicants will
be selected on the basis of their proficiency in English.
Application Information
SOMMELIER
Program Code 0820X01FWO
Applications to full-time day programs must be submitted with official transcripts showing
completion of the academic admission requirements through:
ontariocolleges.ca
60 Corporate Court
Guelph, Ontario
N1G 5J3
1-888-892-2228
Students currently enrolled in an Ontario secondary school should notify their Guidance Office
prior to their online application at http://www.ontariocolleges.ca/
Applications for Fall Term and Winter Term admission received by February 1 will be given equal
consideration. Applications received after February 1 will be processed on a first-come, first-served
basis as long as places are available.
International applicants please visit this link for application process information:
https://algonquincollege.force.com/myACint
For further information on the admissions process, contact:
Registrar`s Office
Algonquin College
1385 Woodroffe Ave
Ottawa, ON K2G 1V8
Telephone: 613-727-0002
Toll-free: 1-800-565-4723
TTY: 613-727-7766
Fax: 613-727-7632
Email: mailto:AskUs@algonquincollege.com
Additional Information
Programs at Algonquin College are Bring Your Own Device (BYOD). To see the BYOD requirements
for your program, please visit:
http://www7.algonquincollege.com/byod/ .
For more information, please contact Coordinator Marie-France Boudreault-Champagne at
mailto:boudrem@algonquincollege.com or 613-727-4723,ext. 5151.
Course Descriptions
ENL1813H Communications I
Communication remains an essential skill sought by employers, regardless of discipline or field of 4
study. Using a practical, vocation-oriented approach, students focus on meeting the requirementsSommelier of effective communication. Through a combination of lectures, exercises, and independent learning, students practise 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. Prerequisite(s): none Corerequisite(s):none FOD2106 Wine Food and Restaurant Service Restaurant service involves the service of food, wine and other beverages, as well as the preparation of tables for service, taking orders, clearing tables, calculating bills and taking payments. Through real-time restaurant experience, students review and apply food service theory with an emphasis on the working relationship between the dining room and the kitchen and customer relations. Prerequisite(s): none Corerequisite(s):none HOS1101 Wset Level 2 Award in Wines The Level 2 Award in Wine qualification is intended for those who have little or no previous knowledge of the broad range of alcoholic beverages available. It is suitable wherever a sound but basic level of product knowledge is required to underpin job skills and competencies, for example in customer service or sales functions of the hospitality, retailing and wholesaling industries. As such it represents a logical progression for students who have completed the WSET Level 1 qualifications. It is also useful for those who have a general interest in the subject. Holders of the WSET Level 2 Award in Wines and Spirits will be able to interpret the labels of the major alcoholic beverages of the world, give basic guidance on appropriate selection and service, as well as knowing the principles of wine tasting and evaluation. Prerequisite(s): none Corerequisite(s):none HOS1102 Wset Level 2 Award in Spirits The WSETLevel 2 Award in Spirits is for those who have little or no previous knowledge of the world of spirits. It is intended to provide a comprehensive level of focused product knowledge required to underpin job skills and competencies- for example, in bar service or cocktail service, and for staff requiring focused product knowledge in retail and wholesaling businesses. Successful candidates will be able to give information on the characteristics of the principal spirits and liqueurs and their methods of production and identify major international brands within each category. They will confidently provide guidance on the use and service of spirits and liqueurs and make informed recommendations to customers when selecting spirits and liqueurs to meet their taste, quality and price requirements. Prerequisite(s): none Corerequisite(s):none HOS2288 The Dinner Party Table manners are as unique to a culture as the foods they eat - how people eat varies widely from country to country. Participants in this course explore the culture and customs of international dining practices. Through investigation, discussion and reflection, participants have the opportunity to raise their own and each other's awareness and sensitivity to different cultural behaviours and customs. Over scheduled lunches and dinners, participants consider the influence of culture, society, religion, geography and history on dining practices around the world. Prerequisite(s): none Corerequisite(s):none HOS5097 Sommelier - Advanced 5
Sommelier 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. Prerequisite(s): HOS5127 and HOS5158 and HOS5162 and HOS5163 and HOS5164 and HOS5165 and HOS5168 and HOS5169 Corerequisite(s):none HOS5127 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. Prerequisite(s): none Corerequisite(s):none 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. Prerequisite(s): none Corerequisite(s):none 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 acquiring the vocabulary to communicate what is tasted in wine. Prerequisite(s): none Corerequisite(s):none 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. Prerequisite(s): HOS5127 and HOS5162 and HOS5168 Corerequisite(s):none HOS5164 New World Wines An understanding of how old-world wine regions have influenced new world regions and have, in turn, been influenced by them, is essential to the sommelier role. Students explore the geographical, historical and cultural factors impacting new world 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 6 their knowledge of new world wines.
Sommelier
Prerequisite(s): HOS5127 and HOS5162 and HOS5168
Corerequisite(s):none
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.
Prerequisite(s): none
Corerequisite(s):none
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: HOS5162, HOS5027, HOS5148, HOS5163,
HOS5165, HOS 5164, HOS5158, HOS5169
Prerequisite(s): HOS5127 and HOS5158 and HOS5162 and HOS5163 and HOS5164 and HOS5165
and HOS5168 and HOS5169
Corerequisite(s):none
HOS5168 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.
Prerequisite(s): none
Corerequisite(s):none
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.
Prerequisite(s): none
Corerequisite(s):none
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