Course Two is designed to hone your sensory assessment skills in olive oil. Dive deeper into olive oil chemistry, testing methods and quality standards in day one. With an emphasis on advanced sensory assessment techniques, you’ll continue to sample oils from around the world.

Days two and three are reserved for instructional tasting exercises where you’ll put what you’ve learned into action—participating in formal proficiency testing and selective trials to identify cultivars, the presence and degree of defect and quality characteristics. Students who complete both courses, One and Two, and meet proficiency benchmarks will receive their Olive Oil Sommelier Certification.

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
  • Production, processing and olive oil chemistry
  • Sensory evaluation and advanced analysis
  • Sensory perception and health
  • Testing methods and advanced sensory assessment techniques
  • Proficiency testing and instruction
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 Olive Oil Sommelier Certification, Course One (18 hours) is required prior to attending this course. Completion of both courses is required for certification.

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
None Scheduled.
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Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. 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

Jul 2018

INTRODUCTION TO CAKE DECORATING


07/23/2018 -

07/27/2018 – $1,030
Mon-Fri 9:00 am – 2:00 pm

Aug 2018

FOOD STYLING FOR MEDIA


08/10/2018 -

08/11/2018 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

CAKE DECORATING CARVED CAKES


08/20/2018 -

08/22/2018 – $495
Mon-Wed, 9:00 am – 2:00 pm

ESSENTIALS OF ITALIAN COOKING


08/20/2018 -

08/24/2018 – $1,625
Mon-Fri 9:30 am – 2:30 pm

KNIFE SKILLS, DEBONING & FILLETING


08/27/2018 -

08/29/2018 – $625
Mon-Wed 9:30 am – 2:30 pm

Sep 2018

CHOCOLATE, CANDY & CONFECTIONS


09/04/2018 -

9/13/2018 – $1,030
Tues, Thurs 5:30 pm – 10:30 pm, Sat 9:00am-2:00pm

ARTISANAL BREAD BAKING


09/05/2018 -

09/11/2018 – $1,575
Mon-Fri 8:30 am – 3:00 pm

ESSENTIALS OF JAPANESE CUISINE


09/10/2018 -

09/14/2018 – $1,550
Mon-Fri 9:30 am – 2:30 pm

INTRODUCTION TO CAKE DECORATING


09/18/2018 -

09/27/2018 – $1,030
Tue, Thur 5:30 pm – 10:30 pm, Sat 9:00 am – 2:00 pm

Oct 2018

ESSENTIALS OF PASTRY ARTS


10/01/2018 -

10/05/2018 – $1,550
Mon Wed & Fri 5:30 pm – 10:30 pm

UPCOMING CLASSES