The Ultimate Wine Education at ICE
The Institute of Culinary Education now offers one of the country's premier wine courses, Intensive Sommelier Training, at the Los Angeles campus. Students taste more than 300 benchmark wines from around the world using the Court of Master Sommeliers' (CMS) Deductive Tasting Method. Upon graduating, students will sit the CMS Introductory and Certified Sommelier examinations onsite.
Earn the internationally recognized credential at the No.1 ranked culinary school in America.*
Course Duration: 17 weeks
Class Times: Mon - Weds, 10:30 a.m. - 2:30 p.m.
Tuition, Fees & Charges: $9,983
Open House: June 23rd, 2023
This is the only course approved by the Court of Master Sommeliers, Americas. Study with a wine expert who is equipped with 40 years of experience in the hospitality industry: ICE LA's Lead Instructor of Wine Studies Paul Sherman. Instruction combines lectures with analytical tastings of wine from the world's major regions as well as service and business skills for application in the beverage and hospitality industries.
The customized, immersive curriculum consists of eight modules that cover essential topics, including grape growing and winemaking, tasting and professional service techniques and much more. Embark on a virtual tour of the world’s great wine-growing regions, immersing yourself in the geography, geology and history of the storied hills and valleys. Students taste more than 300 wines over the course of the 17-week course.
The world of wine offers a wide range of opportunities to advance into potential positions from a sommelier, beverage director or tasting room coordinator, to a wine bar proprietor, brand ambassador, wholesaler, retailer or publicist. Bring a certification to the table in the beverage or hospitality industries, or simply deepen your interest in wine as an enthusiast.
Days: Mondays, Tuesdays and Wednesdays
Times: 10:30 a.m. — 2:30 p.m.
Why Choose ICE
You know it's in you — the ambition to pursue a rewarding path in wine. Enrolling in Intensive Sommelier Training is one of the best ways to begin the journey. ICE is ready to help you find your future in wine.
More on Campus
ICE's Los Angeles campus features professionally equipped kitchens where you can take advantage of continuing education or career training in Culinary Arts, Pastry & Baking Arts, Plant-Based Culinary Arts and Restaurant & Culinary Management.
Resources:
Ready to take your interest in ICE further? Speak to an admissions representative about your personal goals, schedule a tour or start your application.
The Intensive Sommelier Training curriculum was developed by ICE New York's Dean of Wine Studies, Master Sommelier Scott Carney.
The course is designed to offer a comprehensive understanding of all facets of wine, covering topics ranging from tasting to wine list pricing — and much more.
The Wine Foundation unit will prepare students for future classes on the wine regions of the world. The course begins with the basics of grape growing and winemaking. Students will study the physiology of taste and how to taste and talk about wines. They will blind taste and evaluate wine, using the Court of Master Sommeliers Deductive Tasting Method. This includes practice identifying flaws in wine. The class will discuss the effects of aging wines and proper cellar conditions. There will be a lecture on food and wine pairing and occasion to taste classic food and wine pairings. There will be a detailed hands-on session on professional wine service including sparkling wines and decantation. The class will culminate in an international overview of important wine regions that will be covered in greater depth during the course and closes with a final exam comprising a theory paper and blind tasting. After day one, an average of 6 to 8 wines will be tasted each day.
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The Wines of France unit begins with an overview of the quality levels of French wines, focusing on the AOC system. Students will be introduced to the major wine regions of France, their history, climates and terroir, wine styles, cuisine and customs. Students take a virtual and tasting tour of the wine regions of France, covering grape varieties, AOCs, styles of wine and labeling. The regions to be covered include: Alsace, Loire Valley, Burgundy, Rhône, Provence, Bordeaux, Languedoc-Roussillon, Southwest, Jura, Savoie and Champagne. An average of 6 to 8 wines will be tasted each day.
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The New World Wine Regions unit begins with an overview of the history and current law regarding wine in the United States. The course then covers the wines of California, Oregon, Washington state and New York at length and touches on other commercially-relevant states. We study the New World style, grape varieties planted, site selection and other winemaking decisions. The emerging markets of Canada and Mexico are discussed before proceeding to South America, studying the wine history of Chile, Argentina and Uruguay and covering a similar range of important topics. The important New World wine countries of Australia, New Zealand and South Africa are also taught with similar methodology. An average of 6 to 8 wines will be tasted each day.
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The Wines of Italy unit begins with an overview of the quality levels of Italian wine. Students will be introduced to the major wine regions of Italy, their history, climates and terroir, wine styles and cuisine. We will take a virtual and tasting tour of the wine regions of Italy, covering grape varieties, appellations, regulations and labeling. The regions to be covered include Piedmont and the rest of Northern Italy, Tuscany and the rest of Central Italy, Southern Italy, and the islands. An average of 6 to 8 wines will be tasted each day.
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The Wines of the Iberian Peninsula unit begins with an overview of the quality levels of Spanish wines. Students will be introduced to the major wine regions of Spain, their history, climates and terroir, wine styles and cuisine. We will take a virtual and tasting tour of the wine regions of Spain, covering grape varieties, appellation law, styles of wine and labeling. The regions to be covered include Rioja, Ribera del Duero, Navarra, Priorat, Rueda, Rías Baixas and many others. We will also discuss and study Cava production methods. We will study the production method and styles of fortified wine, covering Sherry, Port and Madeira. We will also study the still wine regions of Portugal, covering its long history, grape varieties, appellation law, styles of wine and labeling. The regions to be covered include: Douro, Dão, Bairrada, Setubal, Vinho Verde and others. An average of 6 to 8 wines will be tasted each day.
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This unit begins with an overview of the geography of these varied regions. Students will be introduced to the major wine regions of Germany, their history, climates and terroir, quality levels and cuisine. We will take a virtual and tasting tour of the wine regions of Germany, covering grape varieties, appellation law, styles of wine and labeling. We will emphasize the wines of the Mosel, Rheingau, Pfalz, Rheinhessen and Nahe. This module will then study Austria, Hungary and Greece. We will also touch on the ancient wine regions of Israel and Lebanon. An average of 6 to 8 wines will be tasted each day.
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The Beers, Sakes and Spirits unit begins with beer production, terms and styles. We then cover the production of sake, the regions and basic terminology. We will then discuss distillation and whiskies from around the world. The great brandies of the world, liqueurs and other spirits will be covered as well. The course will conclude with a theory paper and sparkling wine service exam, adhering to the Court of Master Sommeliers service standards.
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The Wine Management unit begins with creating a winning wine list including menu concept, pricing, variety of selections and creative marketing. Beverage cost control, vendor relations, cellar management and beverage law round out this module. The unit will conclude with a theory paper and decanting wine service exam, adhering to the Court of Master Sommeliers service standards.
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"The Intensive Sommelier Training program is an invaluable space where serious, passionate individuals looking to get into the sommelier profession can really immerse themselves in the world of wine from day one. The classes are created and led by Scott Carney, MS [ICE New York's Dean of Wine Studies] and a team of seasoned master sommeliers. Learning and studying with them also serves to create opportunities for networking and growth. In short, if you want years of study thoughtfully condensed into the span of a few months, this program is for you."
"The Intensive Sommelier Training course gave me knowledge not just to pass the CMS certification exam, but more than enough to succeed and progress quickly from the role of Sommelier to Beverage Manager. I credit the course and Scott [Carney, ICE New York's Dean of Wine Studies] as well as my classmates and guest lecturers, for giving me the knowledge and confidence to excel in the restaurant world."
"Wow. This program really gave me the tools I needed to concretely speak about wine and it bolstered my confidence in my blind tasting skills by giving me all the theory and foundations I was looking for. The focus on theory, service and tasting sets the program apart."
"I did thorough research of the different programs available and I decided on ICE's Intensive Sommelier program because I was very interested in the Court of Master Sommelier's education. The fact that the intensive program was at ICE was a huge advantage as it is an institution praised for its quality education."
