Detailed program outlines

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(French only)

Duration and schedule

  • This part-time program has 7 modules spread out over a minimum of one and a half years
  • Modules 1 and 2 are prerequisites for Modules 3 to 7
  • Modules 3 to 7 can be taken individually
  • You must pass all 7 modules to receive your International Sommelier diploma
  • Each module is offered full-time for a maximum period of two weeks
  • There is no time limit to complete the program
  • The program includes a total of 686 hours of training, including 276 in-class hours, 198 distance training hours and 212 internship hours
  • All courses (distance or in-class) and internships can be taken in Quebec or France at the student’s convenience
  • The course schedule is variable depending on the modules taken

Download the printable schedule Fichier pdf (63 KB)

Modules

Module Descriptions Language
of
Instruction

Module 1 : Analytical tasting

  • Understand the sensory mechanisms to better understand the uses and limitations of tasting
  • Master a practical analysis method to express sensations with a vocabulary specific to the tasting context
  • Identify the characteristics of wine to clearly determine their typicity and compliance with a wine specifications manual
French

Module 2 : Winemaking

  • Understand the role played by the physiological elements of the vine and the winemaker’s processes, the determining factors in the finished product’s quality and typicity, and the quality of the grape in the type of wine made by the producer
  • Understand fermentation mechanisms, wine microbiology and technical choices in the oenological journey from grape to finished wine (vinification, growing, conditioning methods and types)
  • Identify the key moments that lead to the desired quality and typicity of wines and identify the risk factors that can change or alter a wine

French
(Students can choose the language for their internships)

Module 3 : World wine geography  

European vineyards outside France

  • Take a historical look at European regions outside France and understand their current realities
  • Analyze the legal, geographical, social, political and commercial issues of the regions studied
  • Compare and contrast the regions studied
French

French vineyards

  • Take a historical look at French regions and understand their current realities
  • Analyze the legal, geographical, social, political and commercial issues of the regions studied
  • Compare and contrast the regions studied
  • Understand the segmentation of wine categories (Vin de France, IDP, AOP), the hierarchy within appellations, as well as the concept of terroir
French

Vineyards of the world

  • Take a historical look at wine regions outside of Europe and understand their current realities
  • Analyze the legal, geographical, social, political and commercial issues of the regions studied
  • Compare and contrast the regions studied
English

Other beverages

  • Take a historical look at beverages (sake, liquor and beer) and understand their current realities
  • Analyze the legal, geographical, social, political and commercial issues of the beverages studied
  • Compare and contrast the beverages studied
French

Learning trip

  • An organized trip that takes students on visits to winemakers who are considered among the best of their appellations
  • Ask these winemakers about their experiences and philosophy in order to appreciate their signature style
  • Analyze the differences between distinctive wineries of the same appellation
Students can choose the language based on their internship placement site

Module 4 : Food and wine pairings

  • Apply a sensory analysis method to food and wine tasting
  • De- and re-construct food and wine pairings based on the chemical and physiological principles at play
  • Rethink the very concept of pairing through an interdisciplinary approach that includes both scientific concepts and pleasure
  • Practise your bilingual skills through the client-sommelier relationship
French and English

Module 5 : Elaborate service

  • Design your own vision of the client approach and the management of client satisfaction
  • Apply this vision to the elaborate service of wine, other beverages, cigars and tableside service
  • Practise your bilingual skills through the client-sommelier relationship
French and English

Module 6 : Management and marketing

  • Analyze different management styles to determine your own
  • Understand the protocol to create a tailored wine list, from expressing basic needs to communicating information about the finished product
  • Evaluate the realities of different types of markets and the main aspects of the micro-economy specific to the hotel and restaurant sector
French

Module 7 : Internship in a second language

  • Apply the language skills you acquired during the program
  • Evaluate your language skills and create a future professional development plan
Students whose native language is French will do their internships in English, and students whose native language is English will do their internships in French.

Internships

  • Internship at a winery of 35 hours (1 week), included in Module 2
  • Second language internship of 105 hours, included in Module 7
  • Learning trip to wineries of 72 hours, the main component of Module 3

Dress code

All students must adhere to basic professional image rules.

    NOTE : The information on this page is subject to change.

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