CAPS1001 – Methods of Wine Production
The Sommelier student will develop an in-depth knowledge of wine production, focusing on both viticultural and vinification practices, including components on grape varieties, canopy management techniques, soil, climate, length of growing season, draught, irrigation, etc. The student will gain insight into the practice of winemaking and the tools at the disposal of the winemaker. The learning experience is enriched by on-site visits to a vineyard and winery.
Note: CAPS1001 is a prerequisite for all remaining CAPS courses.
- Classes: Saturdays and Sundays from September 9 to September 17, 2017
- Duration: 2 weeks
CAPS1112 – Sensory Development of Wine Styles
This course is designed to prepare the sommelier student to recognize the character and quality of the major grape varieties of the world, and their taste profile in wine. It is also designed to enable the student to recognize wine faults and to determine the cause of the faults. The student will be exposed to the skills of wine service and that he or she will be expected to master to fulfill the requirements of the CAPS certification. This service component, however, will not be evaluated until the final course: Sommelier Management, but is introduced to provide sufficient time to practice the professional skills of a sommelier.
- Sundays from 10 a.m. – 4 p.m. from October 1 to December 10, 2017
- Sunday, December 17 from 10 a.m. – 1 p.m.
- No class on Thanksgiving on October 9, 2017
- Duration: 11 weeks
CAPS1005 – Spirits and Other Beverages
This module provides exposure to the major white and brown spirits (e.g. gin, voldka, eau de vies, grappa, tequila, scotch, rye, rum and brandies). Students will also explore beers, coffees, teas, sake and water. Methods of production, differentation in quality levels and tasting techniques are also studied.
- Sundays from January to February 4, 2018
- Duration: 5 weeks
CAPS1003 – Wine Regions of the World – Old World
This module explores the major wine regions of the old world including: France, Italy, Spain, Portugal, Germany, Austria, Hungary and Greece. In Module II the student studied wines by weight and flavour, in this course he or she studies the same wines according to where they are produced, and is expected to recognize, by region, the character and quality of the major wines of Europe learning the history, terroir, laws, culture, leading producers and trends. Special attention is given to France and Italy since they share the largest part of the wine market in the world today. Non-appellation wines will also be studied such as “Super” Tuscans and Vin de Pays wines. Students continue to develop tasting ability and wine assessment skills. In addition, special attention is paid to learning local cuisine and classic pairings.
- Sundays from February 1 to May 6, 2018
- No class February 18, 2017 and April 1, 2017
- Duration: 11 weeks
CAPS1004 – Wine Regions of the World – New World
This module examines the wine regions of the new world: Australia, New Zealand, South America, South Africa, USA, and Canada, with special attention on Ontario. The student will have studied wines by weight and flavour. In this course he or she studies the same wines, but is expected to recognize the wine by the place in which the wines are produced, the character and quality of the major wines of the New World learning the history, terroir, culture, laws, leading producers and trends. Continuing attention is also spent on developing the student’s tasting ability and wine assessment skills.
- Sundays from May 13 to July 15, 2018
- No class May 20, 2018 and July 1, 2018
- Duration: 7 weeks
CAPS1006 – Sommelier Management
A successful beverage program is contingent on excellent product knowledge to enable the sommelier to identify those products best suited for the style of his or her restaurant and clientele. But product knowledge alone does not make an excellent sommelier. A professional sommelier must: know where to buy wine; be well acquainted with the people from whom he or she can buy wine —- the agents in his or her area and their complete portfolio of wines; be skilled at sourcing, wine list development, sales and marketing, cellar management and inventory; be well acquainted with the law in Ontario; know how to work with his or her staff in a professional manner knowing current Human Resource practices, training and maintaining a top-notch work force. This module examines all of the above, concluding with a final service exam and a project.
To receive CAPS Certification students must receive a minimum grade of 75% in each of the three components of the final CAPS Certification Exam which will be administered during this course module.
- Sundays from July 22 to August 26, 2018
- Duration: 5 weeks
Stage Experience (60 hours)
Experience in a service environment allows for integration of all aspects of the Sommelier experience; therefore students will also be required to complete a 60 hour stage experience over the course of their program. This must be completed by the end of course: CAPS1006 Sommelier Management.
Program Holiday Schedule
There are no classes scheduled on the following holidays, but may be subject to change without notice:
- October 9, 2017 – Thanksgiving Weekend
- February 20, 2018 – Family Day Weekend
- April 14, 2018 – Easter Weekend
- May 22, 2018- Victoria Day Weekend
- June 30, 2018 – Canada Day Weekend
Note: In order to meet the necessary requirements for certification from CAPS, you will be required to attain a minimum grade of a 70% in each course.