Intensive Sommelier Training: New York

Students learn how to taste and evaluate bottles from around the world and, at the end of the course, have the option to take, on-site, the Court of Master Sommeliers' Introductory and Certified Sommelier Examinations—a valued and internationally recognized credential. Course is taught by Master Sommelier and Dean of Wine studies, Scott Carney, who has held leadership positions at Les Halles Group, The Glazier Group and Jean-Georges Management.

Masterful Instruction

ICC is the ONLY school with 11 Master Sommeliers on its faculty who share their encyclopedic knowledge while focusing on the practical and technical aspects of your education. Under their guidance, our customized Total ImmersionSM curriculum consists of eight units that cover essential topics, including wine styles and winemaking, tasting and professional service techniques and much more. Over the course of the program, students taste approximately 300 wines.

"This program is a total game-changer….It is THE best way to fast-track success in a very competitive professional field." —Jason Jacobeit, ICC grad and Wine Director, Bâtard

Professional Preparation

In contrast to recreational wine classes, this course is specifically aimed at aspiring professionals seeking the in-depth expertise required to succeed in the wine industry. Graduates work in a wide range of positions in the beverage industry including sommelier, beverage director, tasting room coordinator, wine bar proprietor, brand ambassador, wholesaler or retailer, and gain lifetime access to ICC’s extensive job and alumni network.

An astounding 19 of the past 20 times the Certified Sommelier exam has been administered in NYC, an ICC graduate has scored the highest, earning the Walter Clore Scholarship prize.

Location, Location, Location

Our course is offered in two American wine meccas, California and New York. The New York City campus, located in the heart of Soho, includes L’Ecole (the restaurant of ICC), which has earned a multiple Wine Spectator Awards of Excellence. With a tremendous range of wine businesses concentrated in just one city, the opportunities for exposure and success are endless. Whether exploring vineyards in the North Fork of Long Island, or start-up ventures just over the Brooklyn Bridge, New York City delivers an extraordinary wine experience.

In the News

The Rise of the Asian-American Sommelier, NBC News

Growing Number of Women Filling Sommelier Ranks, Associated Press

Tuition Includes

  • 10 weeks (day) or 17 weeks (evening)
  • Application fee, books and supplies
  • "Family meal” prepared by Culinary students
  • Culinary Business workshops
  • Carnegie Hall commencement
  • Career Services counseling


To audit a class, email David Lopez at



course information
01-07-16 - 03-18-16 10:00am-2:00pm 10 weeks Mon-Fri $10,950
05-16-16 - 09-13-16 6:00pm-10:00pm 17 weeks M,T,W $10,950

For more class dates throughout the year, please contact David Lopez at .

  • Unit 1

  • Unit 2

  • Unit 3

  • Unit 4

  • Unit 5

  • Unit 6

  • Unit 7

  • Unit 8

You’ll learn the basics of grape growing and winemaking, and get an overview of the major wine regions of the world. Explore the physiology of taste, and learn how to taste and blind-taste wines. Assess and discuss wines, grasping how to evaluate flavor characteristics and identify flaws in a way that’s thorough and informational. Discuss proper cellar conditions and the effects of aging wine. You’ll practice basic service techniques, such as decanting red wines and presenting sparkling wines.

In this unit, you’ll be introduced to the major wine regions of France: Alsace, Loire Valley, Burgundy, Rhone, Provence, Languedoc, Roussillon, Southwest, Jura, Savoie, Bordeaux and Champagne. Explore the unique climates, cuisine, wine customs and wine styles of France. Understand French wine quality levels, regulations, labeling.

Discover the history of production in the United States, as well as laws specific to American producers. Then, examine the major wine regions of California, Oregon and Washington (and touch on the diverse offerings from the other 47 states). From there, you’ll explore the rest of North, Central and South America, from Canada to Mexico to Chile and Argentina. Finally, you’ll study the wines of Australia, New Zealand and South Africa.

WINES OF ITALY Become acclimated to the regions, climates, wine styles and cuisines of Italy on this all-encompassing tasting tour. Explore Piedmont in northern Italy, Tuscany in the central region, and, finally, southern Italy and its surrounding islands. Along the way, you’ll learn all about the other regions of the country—their grapes, labeling and more.

The Iberian Peninsula is home to the wines of Spain and Portugal. In this unit, students receive a top-line of the quality levels of each country’s wines, along with more details about their regulatory systems, grapes and characteristic styles. In Spain, you’ll explore Sherry, Rioja, Ribera Del Duero, Navarra, Priorat, Rueda, Rias, Baixas and more. In Portugal, tastings will include Port, Madeira, Douro, Bairrada, Setubal and Vinho Verde, among others.

You’ll begin with an overview of the region’s geography. From there you’ll focus primarily on Germany, learning about the grapes of the various regions, laws and wine styles. Conclude with an exploration of the wines of Austria, Hungary and Greece.

Since sommeliers must also have a strong understanding of beers and spirits, this in-depth unit begins with a review of the production methods, terms and styles of beer. You’ll then learn about the distillation process and discuss a variety of spirits, including whiskies, brandies and liqueurs. The unit concludes with a sparkling wine service exam.

WINE PROGRAM MANAGEMENT Learn to create a winning wine program, with special focus on menu conception, wine list pricing and variety, as well as creative marketing strategies. You will also learn management principles, including beverage cost control, vendor relations, cellar management and beverage law. This unit concludes with a practical decanting wine service exam, and, the option to take the on-site Court of Master Sommeliers' Introductory and Certified Sommelier Examinations.

business workshops

Knowing how to cook is one thing; understanding how to develop a business plan is another skill set. That’s why we’ve introduced a portfolio of Culinary Business workshops, from business plan 101 to culinary careers outside the kitchen. Take one or all these optional offerings during your time at school and post-graduation, to boost your business IQ. Click on current workshops below for more information. Workshops are available in-person in the International Culinary Theater, scheduled in a rotation of topics, and are available online through the student/alumni portal*.

*Each workshop topic is held approximately once annually and becomes available online after the first offering. Students interested in a topic not held during their program dates can view the workshop online at any time, including after graduation.

Discover a broader scope of opportunities in the culinary world, from restaurants to specialty food stores to food trucks. Understand the measure of a successful food business including developing a concept, feasibility, organization, resources and tools.

This class provides the background, guidance and templates needed to start writing your own business plan—an essential document to secure funding and open a business. All phases and components of the business plan are covered, from executive summary and financials to market analysis and marketing.

Learn how to understand and use financial statements, including profit and loss statements, to build and scale your business. The class encompasses the basics of P&L statements, balance sheets, factors of revenue, types of expenses and financial definitions to help give you a firm grasp of the numbers.

An ICC graduate gives the keys to starting your own private chef enterprise. The class highlights business basics like billing, rates and expenses, as well as food sourcing, menu development and private event planning. Learn how to conduct business in a private home, impressing your clients while maintaining a sense of professionalism.

Learn about the importance of a beverage program and how it can be instrumental in the profitability of your food business. Wine list design, beverage program management, purchasing, costing and inventory are covered, along with the challenges and benefits of building a beverage program.

Aspiring chefs need to be as comfortable in front of the camera as behind a stove. Learn tricks of the trade from Executive Chef of the Food Network (and ICC grad), Robert Bleifer, now Adjunct Dean of Food Media at ICC.

Join Irene Hamburger, Vice President of Blue Hill and Blue Hill of Stone Barns for a Marketing 101 Workshop. Irene will discuss how to develop an identity and establish key relationships. This is a great introductory Marketing course for all students interested.

Learn about the importance of a wine program and how it can be instrumental in the profitability of your food business from Scott Carney, Dean of Wine Studies at ICC. Topics include wine list design, program management, purchasing, costing and inventory along with the challenges and benefits of building a beverage program.

Develop your craft.  Learn about recipe development from inspiration through to the various testing methods that make sure your recipe works every time from Executive Chef of the Food Network (and ICC grad) Robert Bleifer.

Instagram, Facebook, Snapchat, Twitter...FOOD is one of the hottest things on social media. Whether you are promoting yourself as a chef or restaurateur, your restaurant, or just yourself as an excellent human, you need to know what motivates people to engage on social media. Learn how to use these platforms for building your brand from the founders of the wildly popular restaurant-reviews-by-the-people site and app The Infatuation.

What is branding and why is it so important? Douglas Riccardi of MEMO—New York City-based design studio specializing in restaurant branding and marketing—outlines the foundations of branding and the 5 keys to developing a robust brand identity.

Admission requirements: Student must be at least 21 years of age to enroll in Intensive Sommelier Training. The full-time day program is open to enrollment by M-1 nonimmigrant students. The International Culinary Center is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC). Students must be 21 years or older.

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Intensive Sommelier Training

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