Level 2 will look closely at olive oil production processes and how they affect specific sensory characteristics. This 3-day course will delve into international grades and standards for olive oil including testing methods, quality standards and supply chain considerations. You’ll examine olive oil chemistry while exploring the world of olive cultivars. With an emphasis on advanced sensory assessment techniques, you’ll taste samples from around the world to hone the skills needed to detect oil defects and quality characteristics.

This 3-day course marks the completion of the Olive Oil Sommelier Certification Courses. Those who complete both levels and meet proficiency benchmarks will receive their Olive Oil Sommelier Certificate in the mail after the course concludes.

Executive Director, Olive Oil Sommelier Certification program: Curtis Cord, publisher of Olive Oil Times and president of the New York International Olive Oil Competition.

WHAT YOU’LL LEARN
  • Olive oil chemistry
  • Harvest and production best practices
  • Advanced tasting techniques & sensory memory
  • Sensory assessment
  • Olive cultivars
  • Olive oil defects and quality characteristics
  • Food pairing
  • Testing methods
TUITION INCLUDES
  • Application fee
  • Books and supplies
  • Certified cobalt tasting glass
  • Certificate of completion at course end

Note: Olive Oil Sommelier Certification is a two-course comprehensive, certification series. As a pre-requisite, successful completion of Course 1 is required prior to attending this course. Click here for information on Course One.

About Olive Oil Times Education Lab:

The Olive Oil Times Education Lab supports projects that foster a greater understanding of olive oil through collaborative initiatives with partner organizations. Olive Oil Times is an independent online publication, and the leading source of olive oil industry news and information.

CLASS SCHEDULES

07/20/2017

07/22/2017 – $1,400
Thur-Sat 9:00 am – 4:00 pm

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

UPCOMING CLASSES

May 2017

WINEOLOGY: WINES OF ITALY


05/01/2017 -

05/15/2017 – $998
Mon & Wed 6:00 pm – 10:00 pm

WINEOLOGY: NEW WORLD WINES


05/22/2017 -

06/14/2017 – $1400
Mon & Wed 6:00 pm – 10:00 pm

Jun 2017

ESSENTIALS OF PASTRY ARTS


06/05/2017 -

06/17/2017 – $1,550
Mon, Wed, Fri 6:00 pm – 11:00 pm

ESSENTIALS OF ITALIAN COOKING


06/19/2017 -

06/23/2017 – $1,550
Mon-Fri 9:00 am – 2:00 pm

FUNDAMENTALS OF WINE


06/23/2017 -

06/25/2017 – $985
Fri & Sat 9:00 am – 6:00 pm, Sun 10:00 am – 3:00 pm

Jul 2017

BREAKFAST BREADS & PASTRIES


07/10/2017 -

07/19/2017 – $1,030
Mon, Wed, Fri 6:00 pm – 11:00 pm

WINEOLOGY: WINES OF FRANCE


07/10/2017 -

08/14/2017 – $2300
Mon & Wed 6:00 pm – 10:00 pm

OLIVE OIL SOMMELIER CERTIFICATION: COURSE ONE


07/17/2017 -

07/19/2017 – $1,400
Mon-Wed 9:00 am – 4:00 pm

ESSENTIALS OF FINE COOKING


07/17/2017 -

07/26/2017 – $1,575
Mon, Wed, Fri 6:00 pm – 11:00 pm

OLIVE OIL SOMMELIER CERTIFICATION: COURSE TWO


07/20/2017 -

07/22/2017 – $1,400
Thur-Sat 9:00 am – 4:00 pm

ALL AMATEUR CLASSES