Le Cordon Bleu Logo

Wine and Beverage Studies is designed to specialize students, beginners or not, in wine and beverages, developing knowledge and skills in the field. At the end of the course, the student receives the Le Cordon Bleu Wine & Spirits Diploma.

The program includes professional wine tastings and sensory evaluation, with emphasis on practical skills, and in-depth knowledge of wine, with the goal of developing students' passion for wine and drinking, providing the theory and practice of wine, major producing regions around the world, and extending learning to a variety of beverages.
The student will:

Our Sommelier Professors, with notorious resumes, lead students on this journey. Come embark on this adventure and delve into the flavors of the world with Wine & Spirits Diploma.

Important Information

  • Approximately 8 months.
Total Hours:
  • 200 hours
  • R$ 20.900,00 + Enrolement R$ 1.900,00

Payment methods
  • Debit card/credit*
  • Bank payment slip
*These times may be altered according to course load requirements.
*Start and end dates are subject to change.
*Shifts are subject to a minimum number of students.
*Fees for 2022 are subject to change.
*The card transaction fee will be added to the final amount.
* Installment payments will be made according to the number of months of the course.
*For more details on payment terms, contact us +55 11-3185-2500 (option 1)

  • To obtain the Le Cordon Bleu Certificate in Wine and Beverage Studies, you will need to successfully complete all subjects in the program.

Program, Courses and Prices

  • Periodos, Datas & Preços

    Term Dates & Prices

    Select a date
    Aug 13, 2024 - May 6, 2025 ( Standard , Evening , in Portuguese )
  • What are the prerequisites?
    For the Wine & Spirits Diploma, you can guarantee the 20 hours of the course and all the more complete hours
  • What kind of certification will I receive?
    The Wine & Spirits Diploma world-renowned training and by obtaining this diploma, you will be able to work with different areas of wine studies. Please note that this is not a bachelor's degree.
  • Detail Programs

    LEVEL 1
    Each country will be discussed independently and explained in a relevant way. Topics covered include an examination of the regional qualities of wine, its terroir, climate and culture. The influence of geography and topography on viticulture and winemaking, as well as the classification of grape varieties by origin and style are reviewed. The quality of the wine will be considered within a commercial context. Accompanying this unit will be a series of practical tastings.

    LEVEL 2
    Students will gather a vocabulary that will allow them to describe sensations when evaluating a wine. They will objectively assess the quality of a wine and draw conclusions about its appearance and taste. Through structured tastings and blind tastings, students will become proficient in the art of wine tasting. At this level the student will receive notions of wine and sparkling wine service. They will also learn about the methods used to age and store wines, and regional trends.

    LEVEL 3
    This level explores and examines viticulture, winemaking, maturation and bottling. Students will gain an understanding of how these topics influence the product. Topics covered include: identification of the main processes necessary for the operation of a winery; consideration of the influences of climate, geography and topography on viticulture, winemaking methods and process, techniques and stages of wine production.

    LEVEL 4
    The focus of this level is to develop a theoretical and practical understanding of the interaction between food and drink from a global perspective. Students will experience pairing food and drinks with dishes prepared by le Cordon Bleu chefs. Special attention will be given to your description and explanation of sensory assessment within a commercial context. Areas that will be studied include: classification of different types of cuisine and identification of key flavors, the influence of flavor on food and wine pairings, development of an adequate vocabulary to describe foods and wines for associated promotion and marketing.

    LEVEL 5
    This level focuses on the production and service of other alcoholic and non-alcoholic beverages. Students will develop a structured method for evaluating beverages as efficiently as they evaluate wines. Topics discussed include: production methods, origin and taste of fermented beverages, alcoholic beverages and other beverages; relevance of proposing alternative drinks; evaluation of the qualities of each product and its application within a commercial context; development of a vocabulary that describes the sensations in the evaluation of alcoholic and non-alcoholic beverages.

    LEVEL 6
    Professional Development is an integral part of this Certificate. At this level we will focus on the Professional Development of students to ensure they achieve the ideal outcome of the program and their career path in the professional world of wine.

Contact us