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. The 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. A class trip to a local winery is offered outside of class hours, bringing to life all you have learned about growing vines, vinifying grapes, and tasting wine.
A true understanding of fine wine begins with France. Get a grasp on the complex appellation system as a base for travelling the diverse regions of this ancient wine-making country. In each class, we will elucidate the geography, appellation law, major grapes and wine styles, and notable producers of the region. You will taste the great wines of Burgundy and Bordeaux, the charming wines of Alsace and the Loire, the fascinating wines of lesser known regions such as the Jura and the Languedoc, and many more. We will discuss the history of each region, examining the evolution of wine-making and challenges that vignerons face. This module concludes with (what else?) Champagne – an opportunity to taste some exquisite wines and delve into the details of sparkling wine service.
The dichotomy between old-world and new-world wines becomes ever more complex with changing climates and innovations in wine-making. Countries that were not previously acknowledged as producers of fine wine are now becoming true forces in the marketplace and on wine lists. Explore international powerhouses such as Australia, New Zealand, and Chile; understand the traditional and evolving styles of California wine; and taste the increasingly complex wines of South Africa and New York. Learn about the emerging markets in Canada, Mexico, and all 50 US states. You will gain an understanding of the experimentation and innovation that have changed the wine-making world and produced an incredible diversity of wines across the globe.
In Module 3 we travel back to the old world, exploring the rich history and diverse wines of Italy. A country whose nationhood dates back only to the 1860’s, Italy is an incredible patchwork of 20 wine regions, hundreds of appellations, and over 1,000 grape varieties. We break down this daunting subject of study into 4 clear sections, beginning with the great wines of Piedmont (Barolo or Barbaresco, anyone?) and then the rest of Northern Italy. Next, we explore Tuscany, home of Chianti, Brunello, and the famous Super Tuscans, discussing controversies over appellation law and the creation of a whole new category of wine. Finally, we head to Southern Italy, tasting the robust wines of Sicily, Campania, and more. Wine is inseparable from food in Italy, and you’ll up your pairing game by discovering some of the world’s greatest food wines from this storied wine country.
Spain and Portugal both joined the European Union in 1986, yet their historical approaches to wine and the global market have radically differed. 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. Here you will taste some of the greatest, most famous and ageable fortified wines in the world: Port, Madeira, and Sherry (whose rising popularity makes it an essential piece of any sommelier’s toolkit). We also explore the unique dry wines of Portugal, representing excellent value, and the more recently successful Spanish regions of Priorato, Galicia, Rueda, and more.
WINES OF GERMANY AND EASTERN EUROPE
The Romans came over the Alps two thousand years ago, leaving us 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 along the way. We will explore the diverse wines of Austria, including (of course!) the ancient elixir of kings: Tokaji. And no wine education is complete without a focus on the world’s oldest wine regions, now making a new impact on the world of wine: Greece, Lebanon, Georgia, Slovenia, Croatia, and more.
BEER & SPIRITS
The world goes round with sales and no sommelier worth her pin will let slip an opportunity to give the guest what they want (or don’t know they want!). And they all don’t want wine! Following the rise of sommelier, there has come new-found interest in beer, sake, cocktails, and spirits – and their places at the dining table. We will detail the processes of brewing beer, making sake, and distilling spirits, and deep-dive into the classic cognacs and whiskies. Finally we’ll explore the dazzling world of vermouth, amaro, liqueurs, cocktails, 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 $3M beverage program. Our Program Management module elucidates the chief considerations for building a wine list, and gives you the opportunity to create one of your own – from selecting the wines to costing them out and designing an eye-catching list. We also review what it takes to run a successful beverage program, from purchasing decisions to legal considerations, staff training, and more. 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 of 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.
06/17/2019 – $9,950
09/16/2019 – $9,950
09/10/2019 – $9,950
03/09/2019 – $9,950
Classes start year-round
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UPCOMING OPEN HOUSES
NEW YORK CAMPUS
Courses Covered: Culinary, Pastry, Cake, Bread
- 10 weeks (day) or 17 weeks (evening) diploma program
- Application fee
- “Family Meal” prepared by Culinary Students
- Business Bites Workshops
- Chef Demonstrations & Tasting Presentations
- Commencement Ceremony
- On-going Career Services