Entrance Requirements

This program is an advanced study in the professional development for aspiring Sommeliers. You must be familiar with the basic principles of grape growing, wine making, the major varieties of the world, major appellations and the issues and present trends in wine and food.
  • Applicants must be 19 years of age or older.
  • Prior course work would include two courses in some aspect of wine:
    • Niagara College courses include OEVT 1122 Sensory Evaluation of Wines I and/or OEVT 1322 Sensory Evaluations of Wines II and/or OEVT 1421 Wines of the Old World
    • or you may provide a record of your grades from any approved Wine Program that you have completed through other recognized organizations i.e. CCOVI’s Wine Appreciation I and II; WSET Level 3; ISG Wine Fundamentals Level 2 or successful completion of the Court of Master Sommeliers Introduction and Certified level exams are considered appropriate pre-requisites.
    • or for those without the necessary prerequisite courses, you must pass a theoretical and practical Entrance Exam.
  • Students should possess the ability to smell and to taste; an enthusiasm for wine and spirits; meticulous grooming; ease in serving customers; and dedication to continuous learning.
  • Students must have the ability to make the necessary commitment of time for scheduled classes, 60 hours of stage (work) experience, plus at least an additional 15 – 20 hours per week for self study.

Entrance Exam (CAPS1010)

If applicants do not possess formal course work but have acquired knowledge/skills and/or experience in the wine industry they may be requested to take an Entrance Exam.

This exam includes blind tasting of wines – Red and/or White; multiple choice; and short answer questions covering the basic principles of grape growing and wine making, the major grape varietals, major appellations and current food and wine trends and issues. A minimum grade of 70% is required on this exam.

Exam Preparation

To prepare for this entrance exam you should have a thorough understanding of the following areas:

  • Viticulture and Vinification
  • Old World and New World Wines
  • Major Appellations
  • Basic principles of grape growing, wine making
  • The major varieties of the world
  • Variances in Taste Profiles
  • Issues and present trends in wine and food
  • Blind Tasting – differentiate between varietals