WINE DIPLOMA PROGRAMS
COURSE DETAILS:
- 9 months
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COURSE DESCRIPTION
Le Cordon Bleu's latest Diplôme de Sommellerie program is a theoretical and practical approach to the culture of wine and taste with an in-depth practical training as applied to the development of a restaurant, hotel or a wine cellar. The theoretical courses apply the history of wine and vineyards to managing a wine cellar. Field trips to vineyards in the wine regions of France introduce students to wine growers and owners of large wine estates. The analysis and sensorial development of taste through wine tastings, food and wine parings prepare students to create a professional wine menu. Three internships provide practical and professional experience in the wine making process, in a wine store and in a top restaurant in or around Paris. This program is ideal for chefs and food journalists seeking a well-rounded knowledge of food and wine paring, and career changers seeking specialized training and qualifications to enter such wine related professions as wine buyer, wine broker, importer and exporter of wine, and wine critic. For wine enthusiasts, it offers an extraordinary cultural and practical wine experience.
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