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609 631 507
609 631 507

Sommelier Course

Who is this course for?

for people who want to start or develop a career as a sommelier

for restaurant, hotel and premium catering employees who want to deepen their knowledge of wine

for managers and owners of restaurants who want to consciously build a wine list and develop sales

The course in brief

A comprehensive sommelier course covering knowledge of wines, regions, varieties, tasting, service, and the principles of pairing wine with food.

Intensive practice – tasting over 150 wines from around the world, blind tastings, food pairing, professional service and work on a business project

Duration: 10 days (80 hours)

Form: tastings, service, projects, blind tasting

Result: PRO exam (theory, blind tasting, business project), sommelier certificate

What will you gain?

  • the ability to consciously taste, evaluate and describe wines
  • knowledge of the most important grape varieties, regions and styles of wine from around the world
  • the ability to provide professional service and select the right wine for the dish
  • practice in blind tasting and recognizing the characteristic features of wines
  • competencies needed to create a wine list, recommend products and develop sales in the catering industry

If you want to serve guests in fine dining, lead tastings, create wine lists, and work with importers , this program is designed precisely for these needs. 10 intensive days, over 150 wines tasted, blind tasting, service, decanting, food & wine pairing, and a business project for your own wine list. This training combines theory, sensory insights, and premium restaurant practice.

After completing the course, the student will be able to not only analyze and taste wine at a technical level, but also manage the alcohol offering, calculate margins, conduct table sales, and create a guest experience in line with the standards of luxury restaurants and hotels.

Get to know the details

What makes this course special

  • One of the most comprehensive programs in Poland – 10 days, 80 hours
  • The complete path of sommelier development – ​​from foundations and sensory science, through service and pairing, to business and branding.
  • Over 150 wines tasted during the training
  • Different regions, styles, quality levels, blind tasting and learning to work with wine defects – calibration as in foreign programs.
  • Full service experience
  • Decanting, serving sparkling wines, table work, glass selection, temperature, restaurant simulations.
  • The business and career of a sommelier
  • Creating a wine list, margin calculation, working with importers, wine flights, personal branding, competitions, social media.
  •  Graduate Portfolio
  1. own wine list
  2. SAT notes
  3. sensory report
  4. service documentation
  5. blind tasting results

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Duration: 10 days / 80 hours

  • 09:00–09:30 – Welcome, regulations, course objectives.
  • 09:30–10:30 – The role and ethics of a sommelier: profession, responsibilities, standards.
  • 10:30–11:15 – Grapevines: species, terroir, climate.
  • 11:15–11:30 – ☕ Break.
  • 11:30–12:30 – Vinification: white, red, rosé, sparkling, fortified.
  • 12:30–13:15 – Lunch.
  • 13:15–14:15 – Introduction to the Systematic Approach to Tasting (SAT).
  • 14:15–15:30 – Calibration tasting (10 wines: white, red, sparkling).
  • 15:30–17:00 – Workshop: aroma analysis with aroma kit + recognizing wine faults.
  • 09:00–09:30 – Appeal system (AOC, classifications).
  • 09:30–10:30 – Bordeaux – regions, styles, classification 1855.
  • 10:30–11:15 – Tasting: 5 Bordeaux wines (Left Bank, Right Bank, Graves).
  • 11:15–11:30 – ☕ Break.
  • 11:30–12:15 – Burgundy – white and red, Côte d'Or, Beaujolais.
  • 12:15–13:00 – Lunch.
  • 13:00–14:00 – Tasting: 5 wines Burgundy + Beaujolais.
  • 14:00–15:30 – Champagne – methods, styles, producers.
  • 15:30–17:00 – Tasting: 5 sparkling wines (Champagne, Crémant, Cava comparatively).
  • 09:00–09:45 – Loire Valley, Alsace, Rhône.
  • 09:45–10:30 – Tasting: 5 wines (Sancerre, Alsace Gewurz, N. Rhône Syrah, S. Rhône GSM, Muscat).
  • 10:30–11:15 – Tuscany – Chianti, Brunello, Super Tuscans.
  • 11:15–11:30 – ☕ Break.
  • 11:30–12:15 – Tasting: 3 Tuscan wines.
  • 12:15–13:00 – Lunch.
  • 13:00–14:00 – Piedmont and Veneto – Barolo, Barbaresco, Amarone, Prosecco.
  • 14:00–15:00 – Tasting: 4 wines (Barolo, Barbaresco, Amarone, Prosecco).
  • 15:00–17:00 – Workshop: blind tasting of 4 wines (France vs Italy).
  • 09:00–09:45 – Spain: Rioja, Ribera, Priorat, Sherry.
  • 09:45–10:30 – Tasting: 5 wines from Spain (Rioja, Ribera, Priorat, Fino, Oloroso).
  • 10:30–11:15 – Portugal: Douro, Vinho Verde, Porto, Madeira.
  • 11:15–11:30 – ☕ Break.
  • 11:30–12:15 – Tasting: 4 wines from Portugal.
  • 12:15–13:00 – Lunch.
  • 13:00–13:45 – Germany and Austria: Riesling, Grüner Veltliner, DAC.
  • 13:45–14:30 – Tasting: 4 wines (Mosel, Pfalz, Wachau, Kamptal).
  • 14:30–17:00 – Workshop: “Europa” wine list project (15 items).
  • 09:00–09:30 – USA: California, Oregon, Washington.
  • 09:30–10:15 – Tasting: 3 US wines.
  • 10:15–11:00 – Chile and Argentina: Malbec, Carmenere, Torrontés.
  • 11:00–11:15 – ☕ Break.
  • 11:15–12:00 – Tasting: 3 South American wines.
  • 12:00–12:45 – Lunch.
  • 12:45–13:30 – Australia and New Zealand: Shiraz, Chardonnay, Sauvignon Blanc, Pinot Noir.
  • 13:30–14:15 – Tasting: 4 ANZ wines.
  • 14:15–15:00 – South Africa: Chenin Blanc, Pinotage.
  • 15:00–15:45 – Tasting: 2 South African wines.
  • 15:45–17:00 – Workshop: blind tasting Old vs New World (6 wines).
  • 09:00–09:30 – Natural, organic, biodynamic, orange, pet-nat wines.
  • 09:30–10:15 – Tasting: 4 “trendy” wines.
  • 10:15–11:00 – Sweet and Fortified: Tokaj, Sauternes, Ice Wine, Sherry.
  • 11:00–11:15 – ☕ Break.
  • 11:15–12:15 – Tasting: 5 sweet/fortified wines.
  • 12:15–13:00 – Lunch.
  • 13:00–14:00 – Sensory workshop: recognizing acidity, tannins, alcohol, residual sugar.
  • 14:00–15:00 – Workshop: analysis of wine defects (cork, oxidation, reduction).
  • 15:00–17:00 – Blind tasting of 6 wines (different styles).
  • 09:00–09:30 – Service standards: mise en place, glass selection, temperature.
  • 09:30–10:30 – Decanting: when and how?
  • 10:30–11:15 – Workshop: decanting step by step.
  • 11:15–11:30 – ☕ Break.
  • 11:30–12:30 – Sparkling wine service: opening, serving, pouring.
  • 12:30–13:15 – Lunch.
  • 13:15–14:15 – Food & wine pairing – rules + examples.
  • 14:15–15:30 – Workshop: pairing wine with cheese and chocolate.
  • 15:30–17:00 – Simulation: table service (role play in the training room).
  • 09:00–09:30 – Wine list management: selection, structure.
  • 09:30–10:15 – Beverage cost: margin and turnover calculation.
  • 10:15–11:00 – Workshop: Calculating the price of wine in a restaurant.
  • 11:00–11:15 – ☕ Break.
  • 11:15–12:15 – Cooperation with importers, negotiations.
  • 12:15–13:00 – Lunch.
  • 13:00–14:00 – Sales trends: wine flights, enomatic, pairing menus.
  • 14:00–15:00 – Personal branding of the sommelier – social media, competitions, networking.
  • 15:00–17:00 – Workshop: designing your own wine list (20 items + calculation).
  • 09:00–09:45 – Q&A and theory review.
  • 09:45–10:30 – Blind tasting: 4 wines (exam exercises).
  • 10:30–11:15 – Service: Repeat of decanting and sparkling.
  • 11:15–11:30 – ☕ Break.
  • 11:30–12:30 – Food & wine pairing: simulation of matching wines to the menu.
  • 12:30–13:15 – Lunch.
  • 13:15–14:15 – Case study: “We are creating a wine list for a premium restaurant.”
  • 14:15–15:30 – Group work on exam projects.
  • 15:30–17:00 – Feedback and individual preparation.
  • 09:00–10:30 – Theory exam (50 questions + 1 essay).
  • 10:30–11:00 – ☕ Break.
  • 11:00–12:30 – Blind tasting: 6 wines (SAT description + identification of style/region).
  • 12:30–13:15 – Lunch.
  • 13:15–14:30 – Practical exam: service (decanting + sparkling).
  • 14:30–15:30 – Practical exam: food & wine pairing (selection of up to 3 courses).
  • 15:30–16:30 – Practical exam: presentation of your own wine list (business project).
  • 16:30–17:00 – Feedback, presentation of PL/EN certificates, networking.

Why is this course
BEST

10 days / 80 hours

- one of the longest and most comprehensive in Poland.

Over 150 wines tasted

– calibration scale as in foreign programs.

70% practice

– blind tasting, service, pairing, projects.

Business + branding

– the graduate knows how to run a wine list and how to develop his or her career.

Portfolio

– own wine list, SAT notes, photos from the service, sensory report.

PRO Exam

– theory + blind tasting + service + business project.

Sign up
today!

+48 609 631 507

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