Intensive Sommelier Training
Break Into The Wine Industry
ICC is the ONLY school with 11 Master Sommeliers on faculty who share their encyclopedic knowledge while focusing on the practical and technical aspects of your education.
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THE ICC ADVANTAGE:
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.
ICC is the ONLY school with 11 Master Sommeliers on its faculty
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
UNPARALLELLED ALUMNI NETWORK & CAREER SERVICES
Graduate fully prepared to begin a new career
The day you graduate is just the beginning. With the expertise you’ve gained—and the backing of The ICC’s reputation and expanding alumni network—you’ll have access to an exciting world of new opportunities in the wine industry.
Plus, successful graduates of the Intensive Sommelier Training program will be guaranteed a spot in the periodic Certified Sommelier exams, and also have the opportunity to take the 1st two examinations back-to-back, a privilege reserved for a select few candidates outside the ICC program.
After certification, our unparalleled career services department will assist you in finding the right position to get started on your path towards becoming a working Sommelier.
This program is a total game-changer….It is THE best way to fast-track success in a very competitive professional field.
-Jason Jacobeit – Wine Director at Bâtard
ALL-STAR INSTRUCTORS & DEANS
Crafted by ICC’s 11 Master Sommeliers & The Court of Master Sommeliers Americas
WHAT YOU'LL LEARN IN AS LITTLE AS 10 WEEKS
Learn the basics of viticulture and oenology, gaining an understanding of the creative and business decisions made in bringing a wine to the marketplace. Explore the physiology of flavor, and learn the language of smell and taste to successfully describe and sell wine. Take steps in the fascinating field of wine and food pairing to add value to the dining experience and build a clientele. Grow your confidence in the proper service of wine, as we train you at the highest level of fine dining. As advisory and consulting skills, take hold of the issues in the business of storing, aging, and investing in, wine.
VIVE LA FRANCE! It is to the French that we tip our hats in making wine as fine as it is today. With an understanding of their appellation system – effectively a codification of knowledge generated through a millennium – you will tour the wine regions of France, both big and small. We’ll present the challenges that face each region from a variety of perspectives and lift the veil to observe the controversies and differences of opinion amongst the vignerons themselves.
Our program teaches the dichotomy between old-world and new-world sensibilities and with every vintage that message becomes more complex! Travel to ‘traditional’ new world regions, and the emerging markets- Canada and Mexico – and acclimate to the new world spirit of experimentation and What if? curiosity. Celebrate the wonderful resurgence of America as a wine-making nation in –yes! – all 50 states.
For a country whose nationhood dates back only to the 1860s, Italy has come a long way in bringing order to their ancient legacy of wine-growing. To the wine student, it can be a daunting expedition into their 20 wine regions. So take hold, and travel with us first to the historical, commercially-important hillsides – Piemonte, Toscana , theVeneto and more- after which study, we’ll venture into the underappreciated terroirs where opportunity awaits.
For two countries that both joined the European Union in 1986, the global wine approaches of Spain and Portugal couldn’t have been more different. Study these business strategies – and taste some fantastic wine! – as we travel through the historic regions of Rioja, Ribera del Duero, Xeres, and the Douro. The layers of complexity build as more recently successful regions enter the consciousness of today’s consumer: Priorato, Galicia, Rueda, Alentejo and more.
WINES OF GERMANY AND EASTERN EUROPE
The Romans came over the Alps two thousand years ago. That is why we have the spectacular legacy of wine made in the coolest and challenging of climates. We’ll travel the great rivers: Rhine, Danube, Mosel and their tributaries to explore the sommelier fascination with the great Riesling grape and others –do not forget Tokaji! – along the way. And no wine education is complete without a focus what the Greeks have done over the last 15 years. Visit the Pelopponnese, the Aegean and return to the continent into Slovenia, Croatia and other ancient lands: all intent on making their mark in the world of wine.
BEER & SPIRITS
The world goes round with sales and no sommelier worth her pin will let an opportunity slip by to give the guest what they want.- or don’t know they want! And they all don’t want wine! On the heels of the sommelier blossoming, there has come new-found interest in beer, cocktails and spirits – and their places at the dining room table, the library or the veranda! Take your learning to the magic of distillation, the art of spiritual elevage, the alchemical amaros and the other beautiful closes to an evening that leave us with an improved sense-of well-being.
WINE PROGRAM MANAGEMENT
It is one thing to be a great blind taster. It is another thing entirely to run a profitable $3mm beverage program. Straighten your tie, and hear us out on the Business of Wine. With our case study homework assignment, we get out our calculators and actually cost out a wine list of our own making. And watch how many aesthetic concerns crop up in this complex sales tool that we call a wine list. As the final module to our program, this is the stage at which we will also fine-tune our service and sales skills in preparation for the Court of Master Sommeliers’ Certified Examination, the culmination to our course of study. By this time, our Master Sommeliers will have mentored you through no fewer than 300 benchmark examples of the wines of the world. You will be a new you!
The International Culinary Center® is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC). The full-time day program is open to enrollment by M-1 nonimmigrant students, in accordance with US Department of Education requirements.
Classes start year-round
03/16/2018 – $9,950
06/18/2018 – $9,950
09/13/2018 – $9,950
03/13/2019 – $9,950
Financial Aid & Scholarships Available To Those Who Qualify
Classes start year-round
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UPCOMING OPEN HOUSES
NEW YORK CAMPUS
Courses Covered: Culinary, Pastry, Italian, Cake, Bread
- 10 weeks (day) or 17 weeks (evening) diploma program
- Application fee, books and supplies
- “Family meal” prepared by Culinary students
- Culinary Business workshops
- Carnegie Hall commencement
- Career Services counseling
Nearby housing is offered at both campuses. Housing fees are separate from the cost of program tuition.