Red wine is poured into one of several glasses

Intensive Sommelier Training

The Ultimate Wine Education at ICE

Certificate Program

Now Exclusively Taught at ICE

The Institute of Culinary Education now offers the country's premier wine program, Intensive Sommelier Training, taught exclusively by a team of master sommeliers. Students taste more than 300 benchmark wines from around the world using the Court of Master Sommeliers' (CMS) Deductive Tasting Method. Upon graduating, you will sit the CMS Introductory and Certified Sommelier examinations onsite. Earn the internationally recognized credential at America's best culinary school* in New York City.

Quick Facts

Open House: December 12 at 10:30 a.m.

Duration: 10-17 weeks

Class Times: afternoon and evening

Tuition, Fees & Charges: $9,950

Get More Info

Dean of Wine Studies Scott Carney

Masterful Instruction

This is the only program approved by the Court of Master Sommeliers, Americas and all classes are taught by its members. Study with the masters of the craft, led by noted expert, Dean of Wine Studies Scott Carney. 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.

A culinary student pours red wine

Full Bodied Experience

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. Over the course of the 10- to 17-week program, students taste more than 300 wines.

A wine student holds a glass of red

Possibilities Pour Over

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.​

Schedule & Cost

Court of Master Sommeliers logoThe sommelier training program consists of 200 instructional hours, taught over the course of 10 weeks (daytime) or 17 weeks (evening). This program is part of the school's regular rotation of long-form course offerings, with varying start dates and session times. See below for details about our upcoming start dates.

  • Hours: Mon.-Fri., 10 a.m.-2 p.m.
  • Cost: $9,950
  • Starts: January 4, 2021
  • Hours: Mon.-Wed., 6 p.m.-10 p.m.
  • Cost: $9,950
  • Starts: November 2, 2020

Tuition, Fees & Charges Include:

  • Tastings of 300+ benchmark wines
  • Court of Master Sommeliers Introductory and Certified exam fees
  • Textbooks
  • Tasting notes books
  • Aroma wheel
  • Table Crumber
  • Microfiber Polishing Cloth
  • Wine key

Take the Next Step

The admissions process is the start of a lasting relationship with ICE. Your admissions representative will introduce you to the personal experience the school is known for. His or her mission is to understand your goals, help you select the right program to fit your plan and ensure you find a class schedule that suits your lifestyle.

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.

12 Reasons to Attend ICE

More on Campus

ICE's New York campus features a bean-to-bar chocolate lab, hydroponic garden and professionally equipped kitchens where you can take advantage of recreational classes, continuing education or career training in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management, or Hospitality & Hotel Management.

Take a Virtual Tour

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.

Connect with Admissions

Schedule a Tour

Applying to ICE

Courses

Course 1

WINE FOUNDATION

36 hours

The Wine Foundation unit will prepare students for future classes on the wine regions of the world. The program 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 pairngs. 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 program 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.

Students will be taught:

  • How the senses of smell and taste are used in the analysis and evaluation of wines
  • How the aging of wine affects its quality and appearance
  • The service and sales aspect of the sommelier position
  • The proper technique for decanting and why it is important
  • The proper technique for the safe opening and service of sparkling wine.
  • The basic principles of wine and food pairing
  • Component tasting to explore your sensitivity to wine structure and begin blind tatsting, using the tasting grid developed by the Court of Master Sommeliers, Americas
  • The major wine-producing regions of the world
Course 2

WINES OF FRANCE

44 hours

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. We will 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.

Students will be taught:

  • The major growing regions and appellations of France
  • How to taste, characterize and evaluate wines from Alsace
  • How to taste, characterize and evaluate wines from the Loire Valley
  • How to taste, characterize and evaluate wines from Burgundy
  • How to taste, characterize and evaluate wines from the Rhône Valley
  • How to taste, characterize and evaluate wines from Provence
  • How to taste, characterize and evaluate wines from the Languedoc-Roussillon
  • How to taste, characterize and evaluate wines from the Southwest, Jura and Savoie
  • How to taste, characterize and evaluate wines from Bordeaux
  • How to taste, characterize and evaluate wines from Champagne
Course 3

NEW WORLD WINE REGIONS

28 hours

The New World Wine Regions unit begins with an overview of the history and current law regarding wine in the United States. We then cover the wines of California, Oregon, Washington state and New York at length and touch 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 we proceed 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.

Students will be taught:

  • The major growing regions for New World wines
  • How to taste, characterize and evaluate wines from California and New York
  • How to taste, characterize and evaluate wines from the Pacific Northwest and Canada
  • How to taste, characterize and evaluate wines from South America
  • How to taste, characterize and evaluate wines from New Zealand and South Africa
Course 4

WINES OF ITALY

20 hours

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.

Students will be taught:

  • The major growing regions of the Italian Peninsula
  • How to taste, characterize and evaluate wines from Piedmont and Northern Italy
  • How to taste, characterize and evaluate wines from Lombardy, Alto-Adige, Veneto and Tre Venezie
  • How to taste, characterize and evaluate wines from Tuscany and Central Italy
  • How to taste, characterize and evaluate wines from Sicily and southern islands
Course 5

WINES OF THE IBERIAN PENINSULA

24 hours

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.

Students will be taught:

  • The major growing regions of Spain
  • The major growing regions of Portugal
  • The production methods for Sherry
  • The production methods for Port and Madeira
  • How to taste, characterize and evaluate wines of Spain
  • Taste, characterize and evaluate wines Portugal
Course 6

WINES OF GERMANY, EASTERN EUROPE AND THE LEVANT

20 hours

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.

Students will be taught:

  • How to taste, characterize and evaluate wines from Mosel and Rheingau
  • How to taste, characterize and evaluate wines from Austria
  • How to taste, characterize and evaluate wines from Hungary
  • How to taste, characterize and evaluate wines from Greece
Course 7

BEER, SAKE AND SPIRITS

16 hours

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 program will conclude with a theory paper and sparkling wine service exam, adhering to the Court of Master Sommeliers service standards.

Students will be taught:

  • The distillation processes by which all major spirits are produced
  • The popular and premium spirits brands in today’s market
  • The traditional aperitifs and digestifs that begin a meal
  • The great brandies of the world and their producers
  • The great whiskies of the world and their producers
  • The methods by which liqueurs are produced, how they are produced and from which region they originate
  • Classic and modern cocktails
Course 8

WINE PROGRAM MANAGEMENT

12 hours

The Wine Program 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.

Students will be taught:

  • How to design a wine list for various types of service venues
  • The proper formulae for pricing
  • The requirements for proper beverage and cellar management
  • The steps necessary for maintaining control of wine program costs
  • The implications of beverage laws to the sommelier position

*Note the Intensive Sommelier Training program at ICE is not an accredited program.

Jhonel Faelnar at Atomix

"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 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."

Jhonel Faelnar
Wine Director, Atomix NYC