Algonquin College

Sommelier

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Program Information

School:Algonquin College
Faculty:School of Hospitality and Tourism
Degree:Certificate
Field of Study:Wine Steward/Sommelier
Description:This Ontario College Certificate program provides students with the skills and knowledge required to enter into, or advance within, the wine profession. Wine knowledge has become a critical tool in the hospitality industry, and the demand for qualified wine professionals has risen dramatically. Students investigate major grape varieties, as well as the viticulture and viniculture of the main growing areas of the world. Tasting a wide variety of wines increases students` abilities to recognize distinctive aromas and flavours associated with these wine regions.
URL:Sommelier at Algonquin College
Length:1 Year(s)
Cost per year:*
National: $1,513
International: $6,090

Admission Requirements

Prerequisites:*

These courses are intended as guidelines. Speak to your guidance counsellor to see what courses are offered at your school.

  •  Grade12 English 

Ontario Secondary School Diploma (OSSD) or equivalent. Applicants with an OSSD showing senior English and/or Mathematics courses at the Basic Level, or with Workplace or Open courses, will be tested to determine their eligibility for admission; OR Academic and Career Entrance (ACE) certificate; OR General Educational Development (GED) certificate; OR Mature Student status (19 years of age or older and without a high school diploma at the start of the program). Eligibility may be determined by academic achievement testing for which a fee of $50 (subject to change) will be charged.

Test Scores:
  • International English Language Testing System (academic or immigration) or Test of English as a Foreign Language (Internet Based)

* We make every attempt to provide accurate information on prerequisites, programs, and tuition. However, this information is subject to change without notice and we highly recommend that you contact the school to confirm important information before applying.

Modified on June 26, 2018

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