SILVER-PIN CERTIFIED SOMMELIER CERTIFICATION COURSE - LOS ANGELES 2016
PART 1 - THE FOUNDATIONS
Date
Time
Duration
(hr)
September 10, 2016
Saturday
9.30 am
2.5
1:00 PM
September 11, 2016
Sunday
September 24, 2016
Saturday
September 25, 2016
Sunday
9.30 am
2. VITICULTURE #1
3. VITICULTURE #2
2.5
4. ENOLOGY #1
9.30 am
2.5
5. ENOLOGY #2
1:00 PM
2.5
6. ENOLOGY #3
9.30 am
2.5
7. ENOLOGY #4
9.30 am
1:00 PM
October 8, 2016
Saturday
2.5
1. INTRODUCTION
1:00 PM
1:00 PM
October 1, 2016
Saturday
2.5
Lesson
9.30 am
2.5
2.5
2.5
6
9. BEER
10. DISTILLATES
13. WINE TASTING
October 9, 2016
Sunday
9.30 am
October 22, 2016
Saturday
9.30 am
3
14. SCORE SHEET
1:00 PM
8:00 AM
2
8
15. EXAM 1st part
16. VISIT TO WINERY
October 30, 2016
5
8. ENOLOGY #5
11. WINE SERVICE
Topics
Olfactory exercise
Introduction to NASA & Course.
Introduction to wine tasting.
The vine, it’s development and
diffusion around the world.
Vine growing methods.
Pruning and harvest.
Terroir.
Viticulture & wine quality.
Organic & biodynamic viticulture
Main international & indigenous
varietals.
Grapes & must.
Must treatments and adjustment.
Maceration methods.
Wine composition in relation to
tasting.
Wine stabilization & correction.
Winery techniques.
Wine aging & maturation.
Soil types & effect on wines.
Defects.
Sparkling wines (Charmat, Classic).
Partially fermented must.
Frizzanti.
Passiti.
Fortified wines.
Flavoured wines.
Production.
Classification.
Main types.
Roses
Apples
berries, peach
Banana, pineapple,
papaya
Acacia, jasmin
dry fruit
Dried fruit
butter, yeast, bread
crust.
coffee, cocoa
hops, caramel
rhubarb
Production.
Different methods.
Main types.
Spirits classification.
Tasting environment.
Visual examination.
Olfactory examination.
Scent families.
Taste-olfactory examination.
Palate anatomy.
Tactile and taste sensations.
Retro nasal sensations
AIS method and terminology.
Sommelier’s role & tools.
Service demonstration.
Wine storage
Wine service practice and workshop
AIS score sheet.
Tasting sheet review.
sugar, honey, vanilla
aromatic herbs
flint, graphite
mineral, licorice
cloves, nutmeg
tomatoes
bell peppers
asparagus
Bus ride to winery in SB county and return
N/A
PART 2 - ENOGRAPHY (The world)
Time
Duration
(hr)
Lesson
Topics
November 12, 2016
Saturday
9.30 am
6
ITALY #1
NORTH
November 13, 2016
Sunday
9.30 am
January 14, 2017
Saturday
9.30 am
January 15, 2017
Sunday
9.30 am
January 28, 2017
Saturday
9.30 am
January 29, 2017
Sunday
9.30 am
February 11, 2017
Saturday
9.30 am
February 12, 2017
Sunday
9.30 am
February 25, 2017
Saturday
9.30 am
Date
February 26, 2017
Sunday
Olfactory exercise
violets, goudron
forest floor
6
ITALY #2
CENTER
marmalades
6
ITALY #3
SOUTH
ricola, eucalyptus,
mint
9.30 am
6
6
6
6
6
6
6
FRANCE #1
UNITED STATES pt1
FRANCE #2
FRANCE #3
Bordeaux
Loire
Alsace
California
Oregon
Burgundy
Languedoc
Champagne
Rhone
Provence
Southwest
AUSTRALIA
NEW ZEALAND
SOUTH AFRICA
SOUTH AMERICA
sulfur
faulty wines
tobacco, leather, fur
lavander
citrus blossoms
sandal wood, citrus
spices
cinnamon
wax, talcum
honeys
wild flowers
Argentina
Chile
Uruguay
Brazil (just mention)
marmalades
tropical fruits
UNITED STATES pt2
CANADA
EMERGING REGIONS
EAST EUROPE
GLOBAL WINE BUSINESS
March 4, 2017
Saturday
9.30 am
6
GERMANY
AUSTRIA
March 5, 2017
Sunday
9.30 am
6
SPAIN, PORTUGAL
mushrooms
aromatic herbs
vinegar, ethyl
alcohol, VA
PART 3 - FOOD & WINE PAIRING
Date
May 6, 2017
Saturday
May 7, 2017
Sunday
May 13, 2017
Saturday
Time
Duration
(hr)
9.30 am
6
9.30 am
9.30 am
6
6
Lesson
Topics
1. SENSORY ANALYSIS
OF FOOD & WINE
Food products and nutritional value.
Composition and sensations.
Effects of cooking methods.
Wine tasting technique, AIS terms.
2. HISTORY OF PAIRING
Evaluation of organoleptic properties
of food.
AIS terminology for food
Eggs : properties and tasting
Butter and other fatty dressings
Dressing classification, properties,
preparation.
3. EGGS & SAUCES
4. OIL AND CONDIMENTS
AROMATIC HERBS
SPICES
5. CEREALS
6. SEAFOOD
May 14, 2017
Sunday
June 3, 2017
Saturday
June 4, 2017
Sunday
9.30 am
9.30 am
9.30 am
6
6
6
6:00 pm
parmesan w/ balsamic
aromatic herb omelet
pizza with 4 cheese
pasta with pesto
Salami, sausages, cured meats.
classifications, compositions,
Organoleptic properties.
salumi (3 kinds: prosciutto, salame, pancetta, or coppa)
mixed green salad (oil&salt)
pasta or risotto with mushrooms
10. CHEESE Pt.1
Milk composition. Cheese production,
classification and properties.
Different types of cheese.
Cheese serving and matching
11. CHEESE Pt. 2
13. EDUCATIONAL DINNER
Cocoa, cakes, chocolate production,
types and organoleptic properties.
Dry fruit. Fruit, desserts.
full dinner with pairing and service
DAY 1
WRITTEN EXAM
x2 tastings, x1 pairing, test
November 5, 2017 9.30 am
DAY 2
ORAL EXAM
x1 tasting, interrogation, service exam
GRADUATION CEREMONY
Wheeler
boiled potatoes w/
mayonnaise.
Green sauce (chimichurri)
Tomato sauce
8. CHARCUTERIE
9. MUSHROOMS AND TRUFFLE
VEGETABLES AND LEGUMES
November 4, 2017 9.30 am
6:00 PM
Mozzarella (fresh)
Cheddar
roast chicken
beef (roast or stew)
7. MEAT
FINAL EXAM
December 10, 2017
bread (salt, no salt)
bread with butter
bread with oil
Fish and shellfish.
Crustaceans.
Red meat, game, white meat.
Composition and classification.
Organoleptic properties.
12. CHOCOLATE AND DRY FRUIT
DESSERTES, ICE CREAM, FRUIT
June 19, 2017
Monday
Olive oil / seed oil.
Vinegar and balsamic
Herbs & spices
Wheat flour products.
Bread and pasta.
Rice and other cereals.
Corn and polenta.
Taste exercise
Seafood salad
Salmon tartine
Young cheese (Swiss/emmental/provolone)
Aged (aged pecorino)
Brie or camembert
Blue cheese
plain white cake
fruit tart
chocolate cake
SOMMELIER COURSE
2012/2013
ESTIMATE
# of students
# bt of wine, each
total cost
PART 1
24
2
cost per person
teachers
flight for WSA
estimate
$
-
hotel
estimate
$
-
meals
estimate
$
-
wine tasting book
$
11.00
grape to glass
$
27.00
glass case
$
55.00
room at wine house
300
8
2400 $
100.00
course coordinator
200
8
1600 $
66.67
exam preparation/design
$
-
service coordinator
$
-
8
0 $
-
8
240 $
10.00
1000 $
41.67
300 $
$
100 $
10 $
12.50
10.00
4.17
0.42
$
65.00
$
500 $
$
39.00
500.00
-
sommelier for service
30
meals for staff
bus for winery visit
NASA membership
paypal fees
WSA fee
course organizer
estimate
estimate
estimate
estimate
TOTAL PAYMENT TO WSA
SALE TO PUBLIC
NASA PROFIT
2,000.00
$
12,000.00
$
14,000.00
included in WSA fee
wine bible
wine
photocopies
aromas & fruits
crackers & plates
$
$
1,300.00
$
31,200.00
SOMMELIER COURSE
2012/2013
ESTIMATE
# of students
# bt of wine, each
total cost
PART 2
teachers
24
2
cost per person
see program for details
italy book
$
30.00
room at wine house
300
11
3300 $
137.50
course coordinator
200
11
2200 $
91.67
exam preparation
$
-
service coordinator
$
-
11
0 $
-
11
330 $
13.75
300 $
$
100 $
$
12.50
10.00
4.17
8.00
$
28.50
sommelier for service
30
meals for staff
wine
photocopies
aromas & fruits
crackers & plates
parking
paypal fee
estimate
estimate
estimate
estimate
free
course organizer
IMPORTANT: a discount has to be offered to those who already attended the Italian Specialist course
SALE TO PUBLIC
NASA PROFIT
$
950.00
$
22,800.00
SOMMELIER COURSE
2012/2013
ESTIMATE
# of students
# bt of wine, each
total cost
PART 3
24
2
cost per person
teachers
flight
estimate
$
-
hotel
estimate
$
-
meals
estimate
$
-
food & wine book
included in WSA fee
diploma
included in WSA fee
sommelier pin
included in WSA fee
food cost & catering
estimate
dinner leading
pairing dinner
estimate
500 $
20.83
100 $
4.17
$
80.00
course coordinator
200
6
1200 $
50.00
examiner day 1 exam
150
1
150 $
6.25
100 $
4.17
sommelier day 1 exam
examiners day 2
200
2
400 $
40.00
witness exam day 2
100
2
100 $
100.00
sommelier day 2
100
1
100 $
100.00
$
40.00
exam correction
$40 each student
service coordinator fee
sommelier for service
30
meals for staff
$
-
6
0 $
-
6
180 $
7.50
wine
photocopies
aromas & fruits
crackers & plates
parking
estimate
estimate
estimate
estimate
free
300 $
$
50 $
$
12.50
10.00
2.08
5.00
graduation ceremony
estimate
$
30.00
$
37.50
2700 $
112.50
paypal fee
room for wine house
300
9
course organizer
$
SALE TO PUBLIC
$
NASA PROFIT
-
1,250.00
$
30,000.00
SOMMELIER COURSE
2013
NASA COSTS
SALE TO PUBLIC
PART 1
PART 2
discount for italian specialist student
$
$
PART 3
$
1,250.00
$
3,600.00
NUMBER OF STUDENTS
$
10
total cost
course (grand total)
advertising
PA system
website
1,300.00
1,050.00
total income
$
35,400.00
NASA PROFIT
$305
$25
$76.45
$25.90
$22.62
$87.30
$68
300.00