WINE EXPERTISE PROGRAM

The Apicius Program offers students the possibility of enrolling for a single semester or completing a full year certificate. Beginning level programs are offered in both fall and spring semesters. Advanced programs are offered once a year; spring semester only. Students wishing to enroll in the advanced level should send a detailed CV (resume) along with their enrollment form. The school reserves the right to accept students into the advanced program only upon their arrival in Florence and after they have successfully completed their practical/theory entrance exam. The certificate programs (2 semesters long) provide students with the basic skills necessary for pursuing a career in the wine industry.

A sommelier is a wine expert, qualified taster, salesman, and business manager. The sommelier possesses skill and knowledge on the subject of wine, and acknowledges the fundamental importance of wine to the culinary experience. The last few years have witnessed a substantial increase in career opportunities for sommeliers in the restaurant dining room, as chefs in the kitchen, as educators and writers, and as wine representatives and winemakers.

The Apicius sommelier curriculum is rigorous. In the hospitality industry, this designation brings prestige, better career opportunities and compensation, and access to some of the best jobs the wine industry has to offer.

The Sommelier covers not only all types of wines, but also spirits, cocktails, liqueurs and beers. Participants will be introduced to the different wine typologies of every major wine region in the world. The development of communication skills is another goal of the program and classes require written reports and discussions based on field experience and library research.

The Certificate Program is structured in two semesters: during the first, students will learn about the production of wine and spirits, how to taste wine and recognize typical characteristics and flaws, the principles of proper wine service and the art of pairing wine and food. During the second semester, students will have intensive sessions putting theory into practice. Special attention will be given to the world's major wine regions as well as proper wine service and salesmanship. Exams must be passed upon the completion of each semester in order to receive a certificate/diploma.

In order to keep class sizes small the number of enrollments is limited. Admissions will close once available spaces are filled.

Click on the course title below to view the course description.