CCOVI is the Canadian authority in skills-based professional and continuing studies for the grape, wine, cider, and spirits industries.

To register, click on a topic area:

Learn more about skills-based programs leading to a new type of university credential.

Micro-credentials are short duration learning opportunities focused on specific objectives and skills development, usually aligned with an industry-identified need. Micro-credentials are also for those who simply have a passion for learning and who may or may not be contemplating an entry into the industry.

At CCOVI, our micro-credentials:

  • are shorter than other credentials offered in the higher education sector
  • are created with input from the industry to match skills with employer needs
  • are eligible for grants or loans through the Ontario Student Assistance Program (OSAP)  (apply for funding here)
  • give participants industry-recognized digital credentials and a transcript

Employers can rely on micro-credentials to provide focused training to new or transitioning employees. Participants in micro-credential programming have the opportunity to improve or document their skills and experience. Want to know more about these CCOVI micro-credentials? Contact our Micro-credential Coordinator here.

For general enquiries about micro-credentials and continuing and professional studies at Brock, please email ce@brocku.ca.

CCOVI is dedicated to working with employers to develop and deliver training and education to address skills gaps and professional development within a range of industries associated with wine, cider, and spirits including:

  • Hospitality
  • Retail sales
  • Agency sales
  • Wine and cider production
  • Technical and regulatory

To start a conversation about how CCOVI can continue to support you as an employer or industry association, please contact our Micro-credential Coordinator.

Looking for funding to train your employees?

Funding is available to cover up to 80% of program fees. To see if your organization is eligible go to :
Canada-Ontario Job Grant – Employer Application Form (COJG). Click on the link and hit “Apply Now” at the bottom for further details.  As your training provider contact ccovi@brocku.ca for the ‘Canada Revenue Agency number’ needed on your application.

CCOVI Micro-Credential OSAP Policy – Please read carefully

The Ontario government requires OSAP applicants to be registered in the course before their OSAP application can be processed. However, in order to register for this program, payment in full must be received by CCOVI.

Therefore, if you are applying for OSAP for this course, please contact ccovi@brocku.ca BEFORE beginning your OSAP application to arrange for proof of enrolment for your OSAP application and finalize details for payment once funds are received.

If you receive OSAP funds and fail to register or complete the course, the Ontario government will ask for the immediate return of funds.

Note: your individual financial circumstances determines the amount of funding you may be eligible for and what percent of funding is grant (non repayable) and what percent of funding is loan (repayable).

 

Please contact CCOVI’s Micro-credential Coordinator for further information here.

Registrants applying for OSAP:

Cancellations received a minimum of 10 working days prior to the registration deadline  will be refunded 100% minus the course deposit fee.

Cancellations received 5-10 working days prior to course start date will be refunded 50% minus the course deposit fee.

Cancellations received less than 5 working days prior to course start date are non-refundable.

Registrants paying the full registration fee at the time of registration: 

Cancellations received a minimum of 10 working days prior to the program start date  will be refunded 100% minus a 5% processing fee.

Cancellations received 5-10 working days prior to program start date will be refunded 50% minus a 5% processing fee.

Cancellations received less than 5 working days prior to program start date are non-refundable.

There are no refunds once a program begins.

Micro-credential Programs

Wine and Spirit education trust (WSET) courses

CCOVI is a program provider for the Wine & Spirit Education Trust (WSET), the most highly respected and internationally transferable wine certification available.

WSET has provided industry leading qualifications and education in wines since 1969. Our wine qualifications develop comprehensive product knowledge and tasting skills, covering the significant wines and wine producing regions of the world.  Our qualifications are sought after by drinks professionals from all reaches of the industry, and increasingly the wine enthusiast who seeks the key to unlock a world of wine knowledge for their personal pleasure.

WSET Level 1 Award in Wines
Explore the main types and styles of wine through sight, smell, and taste, while also gaining the basic skills to describe wines accurately and make food and wine pairings.

WSET Level 2 Award in Wines
Gain knowledge of the principal and regionally important grape varieties of the world, the regions in which they are grown, and the styles of wine they produce. You’ll explore the factors that impact style and quality and learn how to describe these wines with confidence

WSET Level 3 Award in Wines
Gain a detailed understanding of grape-growing and winemaking. Upon completion you will be able to assess wines accurately and use your understanding to confidently explain wine style and quality.

SPIRITS QUALIFICATIONS
With the global boom in spirits, professionals are looking to gain a deeper understanding of this fascinating world of distilled beverages. WSET spirits qualifications equip students to look beyond the brand to understand the base material and production choices that define a spirit’s category, flavour and aroma profile.

WSET Level 1 Award in Spirits
Discover the main styles and types of spirits through sight, smell, and taste to develop an understanding of the key factors affecting flavours and aromas, and how cocktail recipes work.

WSET Level 2 Award in Spirits
Learn about the fundamental production methods and principal raw materials and discover how they are used to make the key spirit styles. An exploration of the key practices and principles of serving spirits and the use of spirits in cocktails is also included in this course.

We are pleased to offer several professional and continuing online education course offerings that remove both geographical and time barriers. Online courses have no fixed study times so that students can plan their studies to suite your schedule.  Some courses may have live (virtual) weekly gatherings to help reinforce the learning outcomes but please review each course for these details.  It is assumed that students will have basic computer literacy and internet navigation skills and a reasonable standard of written and spoken English.

Program AVAILABILITY

If there are no REGISTER NOW dates available please CONTACT ccovi@brocku.ca to put your name on the Wait List for the next available In-class WSET Level 1 course or go to our On Line listing for available dates and to register.

ABOUT THE program

Instructional hours: 5.5
Course runs one day only (9:30 a.m. – 4:45 p.m, including a 45-minute exam)

Parking is included with your registration.

For individuals new to wine, this qualification provides a hands-on introduction to the world of wine. You’ll explore the main types and styles of wine through sight, smell and taste, while also gaining the basic skills to describe wines accurately and make food and wine pairings.

What you’ll learn:

  • The main styles of wine
  • Common wine grapes and their characteristic
  • The principles of food and wine pairing.
  • How to describe wine using the WSET Level 1 Systematic Approach to Tasting Wine® (SAT)

Assessment is by a closed-book exam of 30 multiple-choice questions.

Upon successful completion you will receive a WSET Level 1 certificate and lapel pin.

Click to view the WSET Level 1 Specification

REFUND POLICY:  A full refund can be issued (less a $50 processing administration fee) any time before the posted ‘Registration Deadline’ for the course. All refund requests must be made in writing before the posted ‘Registration Deadline’ by email to btatarnic@brocku.ca.  NO REFUNDS can be issued after the posted ‘Registration Deadline’.

Accommodation can be made to move a registrant to a different Course Start Date only IF that request is made in writing by email and confirmed by CCOVI prior to the posted ‘Registration Deadline’ of the original course. Please contact btatarnic@brocku.ca for questions.

EXAMINATION POLICY:  Your final examination is included in the cost of your course.  Unsuccessful candidates may re-sit your examination but a Re-Sit Fee will be assessed:  $150 plus HST (contact btatarnic@brocku.ca to book)

WSET LEVEL 1 AWARD IN WINE – ONLINE

Program AVAILABILITY

Cost:  $399.00 + HST
Duration:  4 weeks
Instructional hours: 9

WSET Textbook and Study Guide are available completely online.
There is no prerequisite.
Program Specification – LINK

*There will be no registrations taken past the Registration Deadlines posted.

REGISTER NOW – Monday April 29 to May 26, 2024
Registration Deadline:  April 19 (by 1 pm)*
Course Code:  01WI2420APP
Examination Date:  Monday June 10 from 5:30-6:15 EST (Online through Remote Invigilation)

REGISTER NOW – Monday May 13 to June 9, 2024
Registration Deadline:  May 3 (by 1 pm)*
Course Code:  01WI2421APP
Examination Date:  Monday June 24 from 5:30-6:15 EST (Online through Remote Invigilation)

REGISTER NOW – Monday May 27 to June 23, 2024
Registration Deadline:  May 17 (by 1 pm)*
Course Code:  01WI2422APP
Examination Date:  Monday July 8 from 5:30-6:15 EST (Online through Remote Invigilation)

REGISTER NOW – Monday June 10 to July 7, 2024
Registration Deadline:  May 31 (by 1 pm)*
Course Code:  01WI2423APP
Examination Date:  Monday July 22 from 5:30-6:15 EST (Online through Remote Invigilation)

REGISTER NOW – Monday June 24 to July 21, 2024
Registration Deadline:  June 14 (by 1 pm)*
Course Code:  01WI2424APP
Examination Date:  Tuesday August 6 from 5:30-6:15 EST (Online through Remote Invigilation)

REGISTER NOW – Monday July 8 to August 4, 2024
Registration Deadline:  June 28 (by 1 pm)*
Course Code:  01WI2425APP
Examination Date:  Monday August 19 from 5:30-6:15 EST (Online through Remote Invigilation)

REGISTER NOW – Monday July 22 to August 18, 2024
Registration Deadline:  July 12 (by 1 pm)*
Course Code:  01WI2426APP
Examination Date:  Tuesday September 3 from 5:30-6:15 EST (Online through Remote Invigilation)

ABOUT THE COURSE

This is a beginner level wine course for those starting a career in wine or hospitality or enthusiasts exploring wine for personal interest. You will build your confidence when tasting wine, reading a wine list, buying a bottle or pairing wine with food.

Brock University offers online WSET courses through WSET’s Online classroom platform allowing you to study alongside your peers under the guidance of a dedicated WSET educator. The Level 1 Award in Wines provides a hands-on introduction to the world of wine.  You’ll explore the main types and styles of wine through sight, smell and taste, while also gaining the basic skills to describe wines accurately and make food and wine pairings.  The course is based around a 4-week, 7 module online learning program with educator support available for this time. The course modules should be followed in order but students are free to complete the modules at their own pace during this 4-week window. Again, there are no set times to log into the course, however, your online course instructor may schedule weekly/virtual chats. These are not mandatory but are there to help reinforce learning outcomes.  The course material will take about 6 hours in total to complete plus revision time.

The course prepares you for WSET qualifications and they are guided by a WSET educator. You can contact the educator any time for the duration of the scheduled course, should you have any questions. Each week includes a series of independent and/or group activities to help students understand the differences between grape varieties and types and styles of wine.

All study materials are included in an online format. Regular access and participation in the course online activities is essential for this mode of study.

Students are advised to taste a range of wines during their studies although it is not mandatory for this course.  All of the recommended wines for the course can be found in the WSET Level 1 Award in Wines Course Specification.  It is the responsibility of the student to source any wine samples, the cost is not included in your course fee.  Students can post their tasting notes in the Online Classroom for review by the educator.

What you’ll learn:

  • The main types and styles of wine
  • Common wine grapes and their characteristics;
  • How to store and serve wine;
  • The principles of food and wine pairing;
  • How to describe wine using the WSET Level 1 Systematic Approach to Tasting Wine® (SAT)

Successful candidates will be able to know the key stages in grape growing and winemaking, list the principal types and styles of wine, state the key characteristics of wines made from the principal grape varieties as well as other examples of wines, and know the key principles involved in the storage and service of wine. They will consequently be in a position to answer customer queries and provide recommendations for the service of wine.

REFUND POLICY:  A full refund can be issued (less a $50 processing administration fee) any time before the posted ‘Registration Deadline’ for the course. All refund requests must be made in writing before the posted ‘Registration Deadline’ by email to btatarnic@brocku.ca.  NO REFUNDS can be issued after the posted ‘Registration Deadline’.

Accommodation can be made to move a registrant to a different Course Start Date only IF that request is made in writing by email and confirmed by CCOVI prior to the posted ‘Registration Deadline’ of the original course. Please contact btatarnic@brocku.ca for questions.

EXAMINATION POLICY:  Your final examination is included in the cost of your course and is confirmed at the time of registration. Unsuccessful candidates may re-sit your examination, but a Re-Sit Fee will be assessed:  $150 plus HST (contact btatarnic@brocku.ca to book)

FOR STUDENTS REGISTERED PRIOR TO SEPTEMBER 1, 2022 PLEASE CONTACT BARB TATARNIC AT btatarnic@brocku.ca to register for your examination.

You will need:
• One device with a webcam and microphone to take your exam on such as a laptop or MacBook
• Plus, one device to record you taking the exam: a smart phone or tablet.

IN-PERSON Examinations can be accommodated:
If you cannot qualify for Remote Invigilation an in-person examination will be scheduled for you. Contact Barb Tatarnic at btatarnic@brocku.ca if you have any questions.

Contact Barb Tatarnic if you have any questions or concerns.

WSET Level Two Award in Wine (In-Person)

COURSE AVAILABILITY

Cost:  $950.00 + HST
Duration: 8 weeks plus exam on Week 9
Course Delivery: This qualification has a minimum of 28 hours of study time:
– 16 hours of course delivery with a WSET Course Provider
– 11 hours of personal study time
– 1 hour examination

REGISTER NOW – Course to run April 25 to June 20, 2024
Thursday evenings starting at 6 pm (2 hours approx.)
Examination:  June 20, 2024 (6 pm)
Registration Deadline:  April 22 (by 1 pm) or contact btatarnic@brocku.ca for availability.

Funding is available to cover up to 80% of program fees, to see if your organization is eligible go to :
Canada-Ontario Job Grant – Employer Application Form (COJG). Click on the link and hit “Apply Now” at the bottom for further details.  As your training provider contact ccovi@brocku.ca for the ‘Canada Revenue Agency number’ needed on your application.

ABOUT THE COURSE

This course is a beginner or intermediate level program exploring wines from around the world for those looking to work in the industry, already working in the industry or wine enthusiasts.  WSET Level 2 Award in Wine – Course Specification.

There are no prerequisites for this course, although we recommend WSET Level 1 in Wine depending on your comfort level – contact ccovi@brocku.ca if you wish to discuss.

What you’ll learn:

  1. How wine is made.
  2. Explore the style and quality of wines made from over 22 regionally important grape varieties produced in over 70 wine growing regions around the world.
  3. Learn how environmental factors, grape growing, winemaking and maturation options influence the style and quality of wines from the following principal grape varieties:
    • Chardonnay
    • Pinot Grigio/Gris
    • Riesling
    • Sauvignon Blanc
    • Merlot
    • Pinot Noir
    • Cabernet Sauvignon
    • Syrah/Shiraz
  4.  Understand the principles of the production of sparkling and fortified wines.
  5. Learn how classifications and labelling terms indicate origin, style and quality.
  6. Understand in order to apply basic principles of wine storage, service and food and wine pairing.
  7. How to describe wine using the WSET Level 2 Systematic Approach to Tasting Wine (SAT)

Examination consists of one 50 multiple choice examination (check the course outline for date).  A minimum of 55% is required to achieve a pass. Successful candidates will receive a WSET Certificate and Lapel Pan and will be able to use the associate WSET certified logo.

Your examination date is the final class and cannot be changed.

Registration is confirmed upon receipt of course fee, and is non-refundable once course begins.

You will receive:

  • WSET Course Pack (Textbook, Workbook, SAT card)
  • 6 ISO tasting glasses in a carrying case
  • Tutored tastings of approximately 43 samples aligned with WSET specifications*
  • Access to a variety of study aids during the course of the program

You should bring:

  • Water (in a re-useable container)
  • Personal spittoon (otherwise a biodegradable spittoon will be given to you)

REFUND POLICY:  A full refund can be issued (less a $50 processing administration fee) any time before the posted ‘Registration Deadline’ for the course. All refund requests must be made in writing before the posted ‘Registration Deadline’ by email to btatarnic@brocku.ca.  NO REFUNDS can be issued after the posted ‘Registration Deadline’.

Accommodation can be made to move a registrant to a different Course Start Date only IF that request is made in writing by email and confirmed by CCOVI prior to the posted ‘Registration Deadline’ of the original course. Please contact btatarnic@brocku.ca for questions.

EXAMINATION POLICY:  Your final examination is included in the cost of your course.  Unsuccessful candidates may re-sit your examination, but a Re-Sit Fee will be assessed:  $150 plus HST (contact btatarnic@brocku.ca to book)

WSET LEVEL 2 AWARD IN WINE – ONLINE

Cost:  $825.00 + HST
Duration: 5 week online course
Course Delivery: This qualification has a minimum of 28 hours of study time:
– 16 hours of course delivery with a WSET online Course Provider
– 11 hours of personal study time
– 1 hour examination
WSET Textbook and Study Guides are couriered to paid registrants on the course registration deadline date noted below.
WSET Level 1 Award in Wines is not a prerequisite to take WSET Level 2 Award in Wines
Course Specification – LINK

Funding is available to cover up to 80% of program fees, to see if your organization is eligible go to :
Canada-Ontario Job Grant – Employer Application Form (COJG). Click on the link and hit “Apply Now” at the bottom for further details.  As your training provider contact ccovi@brocku.ca for the ‘Canada Revenue Agency number’ needed on your application.

COURSE AVAILABILITY

*There will be no registrations taken past the Registration Deadline posted.

REGISTER NOW – Monday April 29 to June 2
Registration Deadline: April 19 (by 1 pm)*
Course Code:  02WI2420APP
Examination Date:  Monday June 17 from 5:30-6:30 EST (Online through Remote Invigilation)

REGISTER NOW – Monday May 13 to June 16
Registration Deadline: May 3 (by 1 pm)*
Course Code:  02WI2421APP
Examination Date:  Monday June 24 from 5:30-6:30 EST (Online through Remote Invigilation)

REGISTER NOW – Monday May 27 to June 30
Registration Deadline: May 17 (by 1 pm)*
Course Code:  02WI2422APP
Examination Date:  Monday July 15 from 5:30-6:30 EST (Online through Remote Invigilation)

REGISTER NOW – Monday June 10 to July 14
Registration Deadline: May 31 (by 1 pm)*
Course Code:  02WI2423APP
Examination Date:  Monday July 29 from 5:30-6:30 EST (Online through Remote Invigilation)

REGISTER NOW – Monday June 24 to July 28
Registration Deadline: June 14 (by 1 pm)*
Course Code:  02WI2424APP
Examination Date:  Monday August 12 from 5:30-6:30 EST (Online through Remote Invigilation)

REGISTER NOW – Monday July 8 to August 11
Registration Deadline: June 28 (by 1 pm)*
Course Code:  02WI2425APP
Examination Date:  Monday August 26 from 5:30-6:30 EST (Online through Remote Invigilation)

MORE DATES WILL BE ADDED AS THEY BECOME AVAILABLE.

ABOUT THE COURSE

Explore major grape varieties and important wine regions in which they are grown, the styles of wines produced from these grapes and key classifications and labelling terminology.

Brock University offers online WSET courses through WSET’s Online classroom platform allowing you to study alongside your peers under the guidance of a dedicated WSET educator. This course is based around a 5-week, 6-module online program with a recommendation of 6 hours study per week to cover the online activities and read the relevant chapters in the textbook. Regular access and participation in the course online activities is essential for this mode of study.

The course follows a weekly structure, but you can work ahead or catch up on the activities and forums. There are no set times to log into the course.  However, your online course instructor may schedule weekly/virtual chats.  These are not mandatory but are there to help reinforce learning outcomes.

The course prepares you for the WSET qualification and you are guided by a WSET educator. You can contact the educator any time for the duration of the scheduled course, should you have any questions. Each week includes a series of independent and/or group activities to help you understand wine label terminology and recognize the styles produced by the main grape varieties in key wine regions.

You are advised to taste a range of wines during your studies although it is not mandatory for this course. A list of recommended tasting samples can be found in the WSET Level 2 Award in Wines Course Specification. Students can post their tasting notes in the Online Classroom for review by the educator.  PLEASE NOTE that it your responsibility to source any wine samples, this cost is not included in the tuition fee.

It is assumed that students will have basic computer literacy, internet navigation skills and a good level of English.  Paid registrants will receive their course study pack by courier on the registration due date listed above. Late registrations past the noted Registration Due Date cannot be accepted.

WHAT YOU’LL LEARN:

How to taste and describe wine using the WSET Level 2 Systematic Approach to Tasting Wine® (SAT)

How environmental factors, grape-growing, winemaking and maturation options influence the style and quality of wines made from eight principal grape varieties:
– Chardonnay
– Pinot Grigio/Gris
– Sauvignon Blanc
– Riesling
– Cabernet Sauvignon
– Merlot
– Pinot Noir
– Syrah/Shiraz

The style and quality of wines:
– made from 22 regionally important grape varieties
– produced in over 70 geographical indications (GIs) around the world

How grape varieties and winemaking processes influence key styles of:
– Sparkling wines
– Fortified wines

Key labelling terms used to indicate origin, style and quality

Principles and processes involved in the storage and service of wine

Principles of food and wine pairing

 

REFUND POLICY:  A full refund can be issued (less a $50 processing administration fee) any time before the posted ‘Registration Deadline’ for the course. All refund requests must be made in writing before the posted ‘Registration Deadline’ by email to btatarnic@brocku.ca.  NO REFUNDS can be issued after the posted ‘Registration Deadline’.

Accommodation can be made to move a registrant to a different Course Start Date only IF that request is made in writing by email and confirmed by CCOVI prior to the posted ‘Registration Deadline’ of the original course. Please contact btatarnic@brocku.ca for questions.

EXAMINATION POLICY:  Your final examination is included in the cost of your course and is confirmed at the time of registration. Unsuccessful candidates may re-sit your examination, but a Re-Sit Fee will be assessed:  $150 plus HST (contact btatarnic@brocku.ca to book)

FOR STUDENTS REGISTERED PRIOR TO SEPTEMBER 1, 2022 PLEASE CONTACT BARB TATARNIC AT btatarnic@brocku.ca to register for your examination.

You will need:
• One device with a webcam and microphone to take your exam on such as a laptop or MacBook
• Plus, one device to record you taking the exam: a smart phone or tablet.

IN-PERSON Examinations can be accommodated:
If you cannot qualify for Remote Invigilation an in-person examination will be scheduled for you. Contact Barb Tatarnic at btatarnic@brocku.ca if you have any questions.

Contact Barb Tatarnic if you have any questions or concerns.

COURSE AVAILABILITY

REGISTER NOW – Course running Monday evenings at 6 pm (approx. 2 hour classes)
Course will run from February 5 to June 10, 2024 (with the exception of February 20-Family Day and May 20-Victoria Day)
Final Examination Date:  June 10, 2024 (Theory and Tasting exams)
Cost:  $1,599.00 plus HST
Registration Deadline:  February 2, 2024 (or until course is full)
Please note that by registering for this course you are confirmed to take your Examination on the date shown, there are no exceptions.

Funding is available to cover up to 80% of program fees, to see if your organization is eligible go to :
Canada-Ontario Job Grant – Employer Application Form (COJG). Click on the link and hit “Apply Now” at the bottom for further details.  As your training provider contact ccovi@brocku.ca for the ‘Canada Revenue Agency number’ needed on your application.

Course Delivery: This qualification has a minimum of 84 hours of study time:
– 30 hours of in-class course delivery with a WSET Course Provider
– 51.5 hours of personal study time
– 2.5 hour examination (includes both Theory & Tasting examinations)

ABOUT THE COURSE

This is an advanced level course for wine industry professionals, or those seeking to join the profession, or for wine enthusiasts wishing to develop a deeper understanding of wine. This qualification will assist those who may be required to make professional evaluations of wines as to its quality and commercial value.  Level 3 will provide registrants with in depth product knowledge that, in turn, will strengthen and support your job skills in product selection for the retail and hospitality sectors.

Prerequisite:  OEVI 0N06 is recommended (WSET Award in Wines and Spirits – Level 2) or contact ccovi@brocku.ca to complete an Entrance Test. English proficiency is also needed.

Course duration:  15 weeks plus exam (class will not meet on Family Day-Feb. 20 but will meet during the Brock’s Reading Week and March Break).  Please note that when you register for any WSET courses you are booked to take your examination on the date scheduled and cannot be changed without incurring a re-sit fee ($175 for written; $175 for the tasting exam).

What you’ll learn:

  • Explore in detail grape varieties, wines and wine-growing regions
  • Develop a thorough understanding of grape-growing and wine-making practices
  • Be able to explain how and why various vineyard and winery factors shape wines of all styles and quality levels
  • Assess and describe wine with confidence, and be able to make storage and service suggestions
  • Learn how to taste wines, describe their characteristics and evaluate their quality, using the WSET Level 3 Systematic Approach to Tasting Wine® (SAT)

Course includes:

  • WSET course-pack (text book, study guide, SAT card)
  • 6 ISO tasting glasses in carrying case
  • Tutored tasting of all wines, sparkling wines and fortified wines specified by WSET
  • Classes will include examination preparation through quizzes, short answer testing and blind tasting practice

REFUND POLICY:  A full refund can be issued (less a $50 processing administration fee) any time before the posted ‘Registration Deadline’ for the course. All refund requests must be made in writing before the posted ‘Registration Deadline’ by email to btatarnic@brocku.ca.  NO REFUNDS can be issued after the posted ‘Registration Deadline’.

Accommodation can be made to move a registrant to a different Course Start Date only IF that request is made in writing by email and confirmed by CCOVI prior to the posted ‘Registration Deadline’ of the original course. Please contact btatarnic@brocku.ca for questions.

FINAL EXAMINATION:  Your final examination is included in the cost of your course.
THEORY:  Assessment is by a closed-book exam of 50 multiple-choice questions and 4 short written answer questions. A minimum of 55% in both sections is required to achieve a pass.
TASTING:  You will be required to produce a written tasting note on 2 wines. A minimum of 55% is required to achieve a pass.
– Your final examination is included in the cost of your course.
RESIT POLICY:  Candidates may re-sit either or both their Theory and/or Tasting examination if unsuccessful but a Re-Sit Fee will be assessed:  $175 plus HST per exam (Theory or Tasting) Contact btatarnic@brocku.ca for clarification or to book.

Course Summary

WSET Level 3 Award in Wine (Online)

Cost: $1,400 plus HST
Duration: 9 weeks
Study Time:  81.5 hours plus study time:
– 30 hours of course delivery with a WSET Course Provider
– 51.5 hours of personal study time
– 2.5 hour examination (includes both Theory & Tasting examinations)
Course Specification (Valid until July 2023) – LINK
Course Specification (Valid from August 2022) – LINK
Prerequisite:  WSET Level 2 Award in Wines (recommended) or Entrance Test

COURSE AVAILABILITY

Currently there are no start dates for WSET Level 3 Award in Wine Online.  If you are within driving distance of Brock University please consider the January In-Person intake.  If you are outside of driving distance please email ccovi@brocku.ca to be placed on the waiting list for the next available date.

WSET COURSE STUDY PACKS
Paid registrants will receive their course study pack by courier on the Registration Deadline date posted. Your program provider (CCOVI) will email course information and WSET online will email your online access codes prior to your posted start date. You will participate in online assignments and discussion boards during your nine weeks of study.

TECHNICAL REQUIREMENTS
Students will require access to a computer (recommended) and/or smartphone or tablet. Students should have basic computer literacy, internet navigation skills and a good level of English.

WINE SAMPLES and GLASSWARE
Students are responsible for purchasing wine samples, they are not included in the course fee.  Students are advised to taste a range of wines during their studies. A list of recommended tasting samples can be found in the Specification. Students are encouraged to post their tasting notes in the Online Classroom for review by the educator.

REFUND POLICY:  A full refund can be issued (less a $50 processing administration fee) any time before the posted ‘Registration Deadline’ for the course. All refund requests must be made in writing before the posted ‘Registration Deadline’ by email to btatarnic@brocku.ca.  NO REFUNDS can be issued after the posted ‘Registration Deadline’.

Accommodation can be made to move a registrant to a different Course Start Date only IF that request is made in writing by email and confirmed by CCOVI prior to the posted ‘Registration Deadline’ of the original course. Please contact btatarnic@brocku.ca for questions.

FINAL EXAM (Please check ‘Course Availability’ and make note of your listed final examination date.)
THEORY:  Assessment is by a closed-book exam of 50 multiple-choice questions and 4 short written answer questions. A minimum of 55% in both sections is required to achieve a pass.
TASTING:  You will be required to produce a written tasting note on 2 wines. A minimum of 55% is required to achieve a pass.
– Your final examination is included in the cost of your course.
RESIT POLICY:  Candidates may re-sit either or both their Theory and/or Tasting examination if unsuccessful but a Re-Sit Fee will be assessed:  $175 plus HST per exam (Theory or Tasting) (contact btatarnic@brocku.ca for clarification or to book)

_____________________________________

About the Course

For students unable to attend scheduled classes, the online course will allow you to complete the program from home as your schedule permits.

The WSET Level 3 Award in Wines provides an in-depth exploration of a wide range of wines. Explore major grape varieties and important wine regions in which they are grown, the styles of wines produced from these grapes and key classifications and labelling terminology.  This qualification is ideal for trade employees working in a supervisory capacity, advising management, answering customer queries, and making informed selections of wines in a wide variety of situations. This course is also the next step for the wine enthusiast wishing to build on knowledge gained on WSET Level 2.

The course follows a weekly structure including a series of independent and/or group activities that guide the student through the key wine regions of the world looking at the factors in the vineyard and winery that influence wine styles.  It is important to keep up with the work set for that week. The course is guided by a WSET educator that the student can contact any time during the scheduled course but the WSET online educator is not obliged to assess the student’s work if they fall behind.  Regular access and participation in the course online activities is essential for this mode of study.

PROGRAM SCHEDULE

Week 1: Factors influencing Style, Quality and Price of Wine

  • Learn about the principal natural and human factors in the vineyard and winery and how they influence the style, quality and price of wine.

Week 2: Tasting Technique, Wine Laws and Service

  • Learn to taste and describe wines using the WSET Systematic Approach to Tasting.
  • Learn about the fundamental rules of wine labelling.
  • Learn about the principles of food and wine pairing, storage and service of wine.

Weeks 3-5: Factors Affecting the Wine, Style and Quality of Wines from Europe

  • Learn about the natural and human factors in the vineyard and winery and how they influence the wine, style and quality in the key wine regions and districts of Europe.

Weeks 6-7: Factors Affecting the Wine, Style and Quality of Wines from the Rest of the World

  • Learn about the natural and human factors in the vineyard and winery and how they influence the wine, style and quality in the key wine regions of the rest of the world.
  • Learn about the key regional grape variety specialties of the rest of the world.

Week 8: Sparkling and Fortified Wines

  • Learn about the methods of production and the main styles of sparkling wines from the key wine producing countries.
  • Learn about the methods of production and the main styles of fortified wines from the key wine producing countries.

Week 9: Revision and Resources

  • Revision exercises and a mock multiple-choice examination in preparation for the 2½-hours examinations (theory and tasting).

The WSET Level 3 Award in Wines is a challenging and demanding program.  It is important that you keep on track with your study schedule and make use of the study tools provided.  You will find that WSET Online Learning is very thorough, but you may also receive study exercises to help prepare you for your final Theory Examination by emailing btatarnic@brocku.ca

Barb Tatarnic

Barb is the Manager of Continuing Education and Outreach for the Cool Climate Oenology & Viticulture Institute (CCOVI). She has been with CCOVI since the very beginning and with the university for over 30 years now. She has completed the WSET Intermediate and Advanced Awards in Wines and Spirits and is an approved WSET Examinations Officer.

For more information or to discuss your individual needs please contact her at: 905-688-5550 ext. 4652 or e-mail: ccovi@brocku.ca

Peter Bodnar Rod

Peter is a twenty-three year veteran of the food and drinks business. From wine educator, award-winning sommelier, wine sales & marketing associate to restaurant manager and winery consultant, wine has always been a big part of his life. He completed his B.Comm. in 1989 at the University of Guelph and two years later, earned his sommelier certification through the Canadian Sommelier Guild in Toronto. He completed the intermediate and advanced certificates of the WSET in the mid 90’s and earned his WSET Diploma in 1999.

He has been an instructor with the International Sommelier Guild since 2000 and is now a Curriculum Department Head. Peter has taught the WSET Intermediate Certification and has been an approved assessor of the Advanced Certificate since 2003. In 2008 he was a sessional instructor of wine studies at both the University of Guelph and Niagara College. In March of 2009 he was awarded the prestigious VQA Promote the Promoters Award for Education.

As sommelier & restaurant manager, Peter has worked at fine establishments in Ontario and British Columbia known for their world-class cuisine and innovative, award-winning wine programs. In 2004, he won the Toronto Renaissance Blind Tasting Challenge and has also won bronze at both the 1997 Canadian finals of the Grand Prix de Sopexa du Sommelier and the 1998 Canadian finals of the World Sommelier Championships. In 2000, he was named top sommelier by the BCRFA and two years earlier was named one of Canada’s top sommeliers in Wine Access Magazine. Peter was also named Top Sommelier in Ontario at the Ontario Wine Awards in 2006.

He’s had the great honour of judging the Canadian Wine Awards twice and was on the selection committee for the Ontario Hostelry Institute Top 30 under 30. As wine salesman, he had the pleasure of working with Mission Hill Family Estate winery for almost 4 years as Director of Trade Development in Eastern Canada and more recently he spent two and a half years helping Tannin Fine Wines Ltd. to establish and develop a sales office in Ontario.

Elsa Macdonald

Meet Elsa Macdonald who will be leading our Spirit course offering within the WSET program.  Elsa is the Director of Wine Education for Constellation Brands.  She is also an MW with the Institute of Masters of Wine where she was also the winner of the prestigious Yalumba Scholarship.  Elsa is the Past President and currently on the Board of Directors for the Canadian Association of Sommeliers (CAPS) and their current Director of Professional Development after receiving her CAPS certification in 2006.  In terms of her WSET experience she is a Certified Instructor since 2011 , Diploma Graduate 2009 (Ontario’s Top-achieving Student 2008). Her personal interests include hiking, canoeing and, of course, travelling to wine regions!

Robert Power

Rob is a southern Ontario native; born in Peterborough, grew up in Owen Sound and Guelph. After high school he went to the University of Toronto and meandered aimlessly through an Arts and Science degree, graduating in 1985. This degree led to gainful employment in restaurants (in order to pay off some onerous student loans) until in 1989 he was lucky to be hired as a bartender at the venerable Le Select Bistro, despite answering truthfully to an interview question about his wine knowledge with the pithy comment “White and Red”. For those of you unfamiliar with it, Le Select had (and has) one of the largest, most comprehensive wine lists in Canada. As a result, Rob’s vinous ignorance was short-lived. He was promoted to bar manager and spent the next 8 years studying and tasting wines from around the world, culminating in a diploma from the Wine and Spirit Education Trust in the UK.

In 1997, by now far more interested in great French oak than great French restaurants, Rob started looking for a place to study winemaking. Fate again intervened when Brock University opened the Cool Climate Oenology and Viticulture Institute. Rob graduated at the top of the first graduating class from the Oenology and Viticulture program. He was hired as assistant winemaker at Creekside Estate Winery in late April, 2000 – he started the day after his graduation ceremony (sporting a monstrous hangover!).

In 2002, Rob and cellarmaster Craig McDonald were asked to take over the winemaking reins at Creekside when the founding winemaker moved back to Australia. Making wine with the Creekside team, while dealing with the slings and arrows of outrageous climate and recalcitrant machinery, remains one of the pleasures of his life. Receiving many wine awards (four Cuvee Gold at the 2009 awards ceremony) are all taken in stride by this humble winemaker. Accolades are all met with his infectious sense of humour and zest for all things “pithy”.

Christopher Waters

Christopher Waters has been writing about wine for two decades.  He is the wine writer for The Globe and Mail of the nationally syndicated column, ‘Waters on Wine’. The Globe and Mail, founded in 1844, is Canada’s foremost news media company. He is a WSET (Wine & Spirits Education Trust®) certified instructor at the Cool Climate Oenology and Viticulture Institute, Brock University and the education director of IWEG Drinks Academy in Toronto and .

For 21 years, he was the editor/co-founder of Canada’s largest circulation wine magazine, VINES.

An internationally recognized wine judge, Christopher served as head judge and organizer of the InterVin International Wine Awards for 10 years (2009-2019) and continues to represent Canada for the Six Nations Wine Challenge. He was awarded the Business Citizen of the Year at the 2011 Niagara Grape and Wine Festival and was received the VQA Promoters Award for Education, also in 2011.

Advanced WSET Level 3 in Wines Standing:
Although there is no prerequisite for WSET Level 3 Award in Wines CCOVI recommends WSET Level 2 Award in Wines is taken or an equivalent level of wine knowledge. Standard practice for those without WSET Level 2 Award in Wines is an “Entrance Test” administered by CCOVI. The entrance test will be used to demonstrate equivalent level of knowledge attained through WSET Level 2 in Wines. Upon successful completion you will gain admission to WSET Level 3 in Wines however this does not entitle the candidate to certification at the WSET Level 2 Award in Wines level.

Please email Barb Tatarnic, Manager of Continuing Education for confirmation and to set up an Entrance Test – btatarnic@brocku.ca

Registration or Final Examination Withdrawal Policy

REGISTRATION (In-Person and Online):  Students must register by or before the Registration Deadline posted.  Registration requests received past the due date posted cannot be accepted.  WSET course packages for Level 2 and above will be posted to paid registrants on or just after the posted Registration Deadline date.  WSET Level 1 course materials are completely online.  Go to the Course Listing page for details.
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COURSE WITHDRAWAL POLICY:
(In-Person and Online) – Requests must be received in writing by email to btatarnic@brocku.ca any time prior to the Registration Deadline date posted for your course in order to receive refund of tuition less $50 processing administration fee. Withdrawal after the Registration Deadline date posted for your course – NO refund. Please note all course materials are paid upon registration and are also non-refundable.  There are no refunds once a course begins.

There may be occasion, due to unforeseen circumstances, that we may need to postpone or reschedule a course (typically In-Person courses).  Alternate dates will be communicated to registered candidates but if this is not acceptable a full refund (less any material costs already supplied) will be issued.

CCOVI may also allow medical or personal exceptions on a case-by-case basis. Please contact btatarnic@brocku.ca if this applies to you.

Refunds are not granted for course no-shows.

(Online) – Once a course begins registrants cannot move to a different course offering.

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EXAMINATION WITHDRAWAL POLICY:

(In-Person) – Examination date is fixed to the course you have registered for. Refer to your course registration and mark your calendar.  If you do not attend your scheduled examination you are considered a ‘no-show’ and will be charged a Re-Sit fee.  Please refer to the appropriate course for the applicable Re-Sit fee in order to rebook your examination.  Requests to change your in-person examination must be received by email to btatarnic@brocku.ca a minimum of 15 working days prior to your scheduled examination date and will be dependent on the course level (1, 2 or 3) and subject to availability.

(Online) – Registrants are given a course examination date upon registration.  However, you may request a different date and time by contacting btatarnic@brocku.ca

(In-Person OR Online) – Unsuccessful candidates may re-sit their examination – please refer to the appropriate course for applicable Re-Sit fee.
Contact btatarnic@brocku.ca to book.

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For further information contact Barb Tatarnic, WSET Program Provider and CCOVI Continuing Education Manager – email: ccovi@brocku.ca

Examination ‘Resit’ Fees Policy

Unsuccessful candidates or no-shows may re-sit the examination but will be assessed a “Re-sit” fee. this fee must be paid in advance of your examination and is non-refundable once confirmed.

Level 1: $150
Level 2: $150
Level 3: $175 (written) and $175 (tasting)

*Costs are subject to change, confirm by connecting with Barb at btatarnic@brocku.ca

Privacy Statement Policy

CCOVI, Brock University collects the following personal information with the sole purpose of providing courses and certification in wine and spirits education.

WHAT PERSONAL INFORMATION DO WE COLLECT?

  • Name
  • Mailing address
  • Telephone
  • Email
  • Date of birth

WE NEED THIS INFORMATION IN ORDER TO:

  • Complete WSET student registration for courses and examinations.
  • Mailing of course study packs as well as certificates and pins for our students.

Any health information shared with CCOVI for Reasonable Adjustments and Special Considerations will be passed on to WSET and handled in accordance with WSET’s policy.

Reasonable Adjustments Policy

CCOVI, as a Program Provider of the WSET, will seek to assess any student to ensure they are not disadvantaged.

A Reasonable Adjustment is put in place to help reduce the effect of any disability or difficulty that may place the candidate at a disadvantage in an assessment situation.  Reasonable adjustments are approved by WSET and must be approved before the assessment activity takes place.  This will result in an agreement to give the student access to the qualification and takes into consideration during the assessment of the student’s work (as approved by WSET).

Reasonable adjustments may include:

  • Allowing a candidate extra time to complete their examination or activity;
  • Adapting materials, (for example:  large print);
  • Re-organizing the assessment room based on candidate needs.

How to Apply for a Reasonable Adjustment?

Students should contact Barb Tatarnic a minimum of 25 working days prior to the posted examination date.  Email:  btatarnic@brocku.ca

CCOVI will then identify, at the time of the student’s enrolment, any special considerations that require a reasonable adjustment.  CCOVI must submit the Reasonable Adjustment Application Form along with supporting evidence (provided by the candidate) to WSET a minimum of 20 working days prior to the examination date (WSET Level 1-3).  To be clear, CCOVI must receive your request a minimum of 25 working days in order to give CCOVI the appropriate time to get the paperwork and supporting documents from the student submitted to WSET within the 20-working day deadline.

Any Reasonable Adjustment for the examination will be discussed between CCOVI’s Examinations Officer and WSET on a case-by-case basis.  WSET reserves the right to seek the advice of independent agencies as appropriate before coming to a decision.  Reasonable Adjustments are approved by WSET.

CCOVI will keep records of any reasonable adjustments applications.

Special Consideration Policy 

Special consideration is any adjustment given to a student who has temporarily experienced an illness or injury, or other event outside of their control at the time of the exam that significantly affects their ability to take the exam or their ability to show their knowledge and understanding in the assessment. Special consideration is only for things that happen immediately before or during an exam that have a material impact on your, the student’s, ability to take the exam or on your performance.

To be eligible for special consideration, you must have completed the whole course and would have been fully prepared if not for the temporary illness, injury or other uncontrollable event. A special consideration may be for an individual (e.g. a student
becomes ill the day of the exam) or a group of students (e.g. an exam is interrupted by a natural disaster).

You may be eligible for special consideration if:

  • Your performance on the exam is adversely affected by an event outside of your control. This may include temporary illness, temporary injury, bereavement or exam room conditions;
  • Reasonable adjustments which were agreed in advance of the exam proved inappropriate or inadequate;
  • The application of special consideration would not make a passing result and certificate misleading about the student’s ability to satisfy the qualification’s assessment criteria.

How to Apply for Special Consideration?

If you have taken an exam, or your exam is immediately approaching, and you feel that you have a temporary injury or illness, or other uncontrollable event that has interfered with your ability to complete your exam, please contact Barb Tatarnic at btatarnic@brocku.ca as soon as possible or within 2 working days of the effected exam. Barb will provide you with a Special Consideration Application Form, which must be completed and returned with supporting documentation within 4 working days after the effected exam. There is a short lead time for submission of a request in order to factor in WSET deadlines. The information you submit will be shared with WSET and will be handled under WSET’s Privacy and Data Protection Policy.

If there has been serious disruption during an exam affecting a group of students, CCOVI, Brock University will submit a detailed report of the circumstances and candidates affected to WSET to request a special consideration.

CCOVI, Brock University will keep records of all applications for special consideration.

Conflict of Interest Policy

As an APP, CCOVI at Brock University is required to identify to WSET and assist in managing or monitoring actual, potential and perceived conflicts of interest (‘Conflicts of Interest’) involving both APP staff and students. This policy complements WSET’s conflicts of interest policy and works to safeguard the integrity of WSET qualifications and promote confidence in WSET and CCOVI, Brock University processes and procedures as they apply to WSET.

This policy applies to all WSET staff and students and to any individual acting on behalf of WSET at CCOVI, Brock University.

A Conflict of Interest exists where an individual has interests or loyalties that could adversely influence their judgement, objectivity or loyalty to WSET or CCOVI, Brock University when conducting activities associated with WSET qualifications.

Examples of Conflicts of Interest include:

  • The assessment of candidates by an individual who has a personal interest in the result of the assessment for any or all individuals concerned;
  • The moderation of assessment of candidates by an individual who has a personal interest in the result of the assessment for any or all individuals concerned;
  • The undertaking of a WSET qualification by any individual employed by an APP;
  • The invigilation of a WSET assessment by any individual involved in the delivery of training leading to the assessment;
  • The coaching of candidates by any individual involved in the assessment of candidate scripts;
  • The employment by an APP of individuals engaged in the delivery of taught programmes or in the role of Internal
    Assessor in another APP;
  • The investigation of a non-compliance incident by someone who is unable to act impartially.

Some of these Conflicts of Interest are manageable and therefore acceptable. For example, if family member of one of CCOVI’s educators or APP staff takes a qualification and exam through CCOVI, or when an employee of CCOVI, or of the WSET, takes a WSET qualification through CCOVI, we can notify WSET in advance and work with them to put in place measures to maintain the integrity of the exam.  Some Conflicts of Interest are not manageable and are not acceptable. For example, no mitigation efforts overcome the conflict created when a single individual serves as the educator and exam officer of an exam for a family member where an external invigilator is not available.

Any staff member or student of CCOVI who becomes aware of a Conflict of Interest must inform Barb Tatarnic at btatarnic@brocku.ca as soon as possible. Barb Tatarnic will inform the WSET of the possible conflict of interest and will work with WSET to put any protective or mitigating measures in place to manage the conflict on a case-by-case basis. If WSET and CCOVI determine the conflict is not manageable, Barb Tatarnic will inform any impacted APP staff or students.

Please note that the failure to declare a conflict of interest may have consequences for the student or CCOVI because we are required to report conflicts to WSET.

Diversity and Equality Policy

Brock University has extensive policies and procedures for Human Rights and Equity on campus – LINK

Please contact Barb Tatarnic at btatarnic@brocku.ca for questions or concerns.

Malpractice and Maladministration Policy

Both CCOVI and WSET have policies and procedures in place to protect WSET students and safeguard the integrity of WSET qualifications. CCOVI ensures compliance with WSET’s policies through this Malpractice and Maladministration Policy, which gives a framework for both us and you to identify, report and manage potential malpractice or maladministration.  Non-compliance with CCOVI or WSET Policies and Procedures can fall into two distinct, but related, categories:
1. Maladministration, where the non-compliance is generally unintentional, or the result of mistakes, carelessness, inexperience or poor processes; and
2. Malpractice where the non-compliance is intentional or the result of a negligent or reckless action without consideration of the consequences of the action.

Context is important and the line between maladministration or malpractice is not always clear: for example, maladministration incidents may become malpractice (e.g. if you fail to implement corrective measures, repeat the same or similar incident, or attempt to misrepresent or hide information during an investigation); or there may be mitigating factors that turn potential malpractice into maladministration. Though malpractice and maladministration are distinct concepts, they can shade into one another. Malpractice and maladministration are always case, context and fact specific. Both APPs and students can commit malpractice and maladministration.  There are many ways that malpractice or maladministration could occur, including new ways we have not seen yet. But some examples of malpractice or maladministration include:

APP malpractice:
– Failure to adhere to WSET Policies and Procedures;
– Failure to follow WSET requirements for course delivery or exam regulations;
– Failure to follow WSET’s candidate registration and certification procedures;
– Late student registrations;
– Fraudulent claim for certificates/fraudulent use of certificates/reproduction or forgery of certificates;
– Withholding critical information from WSET quality assurance;
– Insecure storage of exam materials;
– Revealing or sharing confidential exam materials with candidates ahead of an exam;
– Intentional attempts to manipulate exam results so that they do not reflect the candidate’s actual exam performance;
– Issue of incorrect exam results/failure to issue results to students in a timely manner;
– Failure to timely respond to WSET.
– Unauthorized reading/amendment/copying/distribution of exam papers;
– Failure to report changes in APP ownership/personnel/location/facilities;
– Denying WSET access to information, documentation, workforce, facilities;
– Failure to return exam papers within the specified timeframe or to follow delivery and tracking regulations;
– Infringements of WSET copyright, trademarks, intellectual property rights and brand identity;
– Use of unqualified and/or unregistered educators or internal assessors;
– Breach of confidentiality
– Misleading advertising/publicity;
– Any action likely to lead to an adverse effect.
– Failure to disclose a Conflict of Interest

Student malpractice:
– Cheating, or facilitating cheating, including the use of unauthorized devices or materials;
– Disruptive behaviour in an exam;
– Plagiarism of any nature by students;
– Impersonation (including forgery of signatures);
– Unauthorised reading/amendment/copying/distribution of exam papers;
– Any action likely to lead to an adverse effect;
– Breach of confidentiality

In general, we also expect that both WSET/CCOVI staff and our students should treat others and be treated professionally and respectfully at all times. We will treat inappropriate behavior including verbal or physical abuse, persistent or unrealistic demands, or threats that cause stress to staff as misconduct and may report student misconduct to WSET as necessary.

Reporting and Investigation of Malpractice or Maladministration
As an APP, we aim to ensure compliance with WSET Policies and will keep records of potential or actual malpractice or maladministration by you, our students, or our staff.  We are required to notify WSET immediately of any non-compliance issues that could be malpractice or maladministration, so
that WSET can investigate the non-compliance under their own Malpractice and Maladministration Policy.  We ask that you also raise any concerns or non-compliance issues that may be malpractice or maladministration with WSET at CCOVI as soon as possible by following the process outlined in our Complaints policy. During WSET’s investigation, they may reach out to WSET at CCOVI or to you directly to request further information or conduct an interview. Please respond to any requests promptly and honestly.

Managing Non-Compliance
If WSET identifies malpractice or maladministration, they will consider its impact and may apply sanctions. WSET will take all reasonable steps to ensure the sanctions do not disadvantage uninvolved students affected by malpractice or maladministration. However, in some cases, they may need to disallow or withhold results and/or certificates.

WSET will consider all relevant information on a case-by-case basis, balancing the facts with potential or actual effects, and against the seriousness of the sanctions against those effects. WSET records all malpractice and maladministration incidents for both APPs and students. If WSET determines that a student has committed malpractice or maladministration, they may apply one or any of the following sanctions:

Sanctions Applicable to Students/Candidates

Sanction – Written Warning
Description – The student is issued with a written warning that if the offence is repeated within a set period of time then further specified sanctions will be applied.

Sanction – Exam Result Declared Null and Void
Description – A student’s exam result is disallowed. This may include invalidation and recall of a certificate already issued.

Sanction – Disqualification from a Qualification
Description – The student is disqualified from participating in the concerned qualification with immediate effect and further excluded from participating in any further WSET qualifications for a period of 12 months. This includes access to WSET materials.

Sanction – Student Disqualification
Description – The learner is disqualified from participating in any courses or assessments leading to WSET qualifications. This includes access to WSET materials.

Sanction – Disqualification from use of WSET certified logos and postnominals
Description – Actions bringing WSET into disrepute may result in the student or graduate being barred from use of WSET postnominals and WSET certified logos.

Appeals – If you wish to appeal penalties or sanctions WSET has imposed due to Malpractice or Maladministration, please follow the procedures laid out in WSET’s Complaints Policy.

WSET Spirits Specialization

COURSE AVAILABILITY

Contact btatarnic@brocku.ca for course availability dates or to be placed on a wait list for notification.

ABOUT THE COURSE

Course Duration:  One day (9:30-4:30 p.m.)

The Level 1 Award in Spirits is a full day of study.  Exam is held at the end of the day.  Photo ID is required to set the exam.  Parking, glassware and wine is provided.

This specialized program is for individuals new to spirits study. This qualification offers a hands-on introduction to the world of spirits.  You will explore the main styles and types of spirits through sight, smell and taste in order to develop an understanding of the key factors affecting flavours and aromas.

What will you learn?

The basic principles of spirit production

  • The main types and styles of spirits.
  • How to serve spirits
  • Factors affecting the flavour of spirits
  • How to describe spirits using the WSET Level 1 Systematic Approach to Tasting Spirits (SAT)

Upon successful completion you will receive a WSET certificate and lapel pin.

WSET LEVEL 1 AWARD IN SPIRITS – ONLINE

Cost:  $375 + HST
Duration:  4 weeks
Instructional hours: 9
WSET Textbook and Study Guide will be available completely online
PREREQUISITE:  None
Course Specification – LINK

Program AVAILABILITY

*There will be no registrations taken past the Registration Deadlines posted.

REGISTER NOW – Monday April 29 to May 26
Registration Deadline: April 19 (by 10 am)*
Course Code:  O1SP2405APP
Course Examination Date:  Monday June 10 from 5:30-6:15 pm EST (Online through Remote Invigilation)

REGISTER NOW – Monday June 24 to July 21
Registration Deadline: June 14 (by 10 am)*
Course Code:  O1SP2406APP
Course Examination Date:  Tuesday August 6 from 5:30-6:15 pm EST (Online through Remote Invigilation)

ABOUT THE COURSE

This is a beginner level course for those starting a career in the spirits industry or enthusiasts wishing to explore spirits for personal interest. You will build your confidence within the spirits industry, making cocktails, reading a drinks list or stocking.

Brock University offers online WSET courses through WSET’s Online classroom platform allowing you to study alongside your peers under the guidance of a dedicated WSET educator. The Level 1 Award in Wines provides a hands-on introduction to the world of wine.  You’ll explore the main types and styles of wine through sight, smell and taste, while also gaining the basic skills to describe wines accurately and make food and wine pairings.  The course is based around a 4-week, 7 module online learning program with educator support available for this time. The course modules should be followed in order, but students are free to complete the modules at their own pace during this 4-week window. Again, there are no set times to log into the course, however, your online course instructor may schedule weekly/virtual chats. These are not mandatory but are there to help reinforce learning outcomes.  The course material will take about 6 hours in total to complete plus revision time.

The course prepares you for WSET qualifications and they are guided by a WSET educator. You can contact the educator any time for the duration of the scheduled course, should you have any questions. Each week includes a series of independent and/or group activities to help students understand the differences between spirit types and styles.

All study materials are included in the online course. Regular access and participation in the course online activities is essential for this mode of study.

Students are advised to taste a range of spirits during their studies although it is not mandatory for this course. View the WSET Level 1 Award in Spirits specification for more information about the spirits for tasting and the course.  It is the responsibility of the student to source any tasting samples, the cost is not included in your course fee.  Students can post their tasting notes in the Online Classroom for review by the educator.

You’ll learn:

  • The main types and styles of spirits
  • The basic principles of spirits production
  • How to serve spirits and cocktails
  • Factors affecting the flavour of spirits
  • how to describe spirits using the WSET Level 1 Systematic Approach to Tasting Spirits® (SAT)

EXAMINATION:  Please refer to the posted Examination Date to confirm when you will take your examination online by remote invigilation.  The examination consists of a 30-question multiple-choice exam.  55% is required to achieve a pass, successful candidates will receive a WSET certificate and lapel pin and will be able to use the associated WSET certified logo.

To take your examination online by remote invigilation you will need:
• One device with a webcam and microphone to take your exam on such as a laptop or MacBook
• Plus, one device to record you taking the exam: a smart phone or tablet.

Examinations may also be taken in person, please contact Barb Tatarnic at btatarnic@brocku.ca

Unsuccessful candidates may re-sit their examination, but a Re-Sit Fee will be assessed:  $150 plus HST (contact btatarnic@brocku.ca to book)

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COURSE REFUND POLICY:  A full refund can be issued (less a $50 processing administration fee) any time before the posted ‘Registration Deadline’ for the course. All refund requests must be made in writing before the posted ‘Registration Deadline’ by email to btatarnic@brocku.ca.  NO REFUNDS can be issued after the posted ‘Registration Deadline’.

Accommodation can be made to move a registrant to a different Course Start Date only IF that request is made in writing by email and confirmed by CCOVI prior to the posted ‘Registration Deadline’ of the original course. Please contact btatarnic@brocku.ca for questions.

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for registered students prior to September 1, 2022 only –

Please contact Barb Tatarnic at btatarnic@brocku.ca to secure your examination date.

WSET LEVEL 2 AWARD IN SPIRITS (in-person)

COURSE AVAILABILITY

Contact btatarnic@brocku.ca for course availability dates or to be placed on a wait list for notification.

ABOUT THE COURSE

Prerequisite:  We recommend WSET Level 1 Spirits be taken however it is not a prerequisite.

This specialized spirits course has been developed to provide in-depth knowledge of Vodka, Rum, Gin, Whiskies and Liqueurs.  This qualification is ideal for anyone in the drinks industry – Sales reps, LCBO, bartenders and trade employees working with a variety of spirits, answering customer queries and making informed selections of spirits or those simply with a fascination for spirits wishing to learn more.

You’ll learn about the production methods and characteristics of the main spirit categories while also exploring key brands and the use of spirits in cocktails.

What you’ll learn:

  • How production methods affect the characteristics of spirits and liqueurs.
  • The characteristics of the principal international spirits and liqueurs.
  • How to describe spirits using the WSET Level 2 Systematic Approach to Tasting Spirits (SAT)

Assessment is by a closed-book exam of 50 multiple-choice questions delivered online by remote invigilation.  With the successful completion of your examination, you will receive a WSET Certificate and lapel pin and will be able to use the associated WSET Certified logo.

REFUND POLICY:  A full refund can be issued (less a $50 processing administration fee) any time before the posted ‘Registration Deadline’ for the course. All refund requests must be made in writing before the posted ‘Registration Deadline’ by email to btatarnic@brocku.ca.  NO REFUNDS can be issued after the posted ‘Registration Deadline’.

Accommodation can be made to move a registrant to a different Course Start Date only IF that request is made in writing by email and confirmed by CCOVI prior to the posted ‘Registration Deadline’ of the original course. Please contact btatarnic@brocku.ca for questions.

EXAMINATION:  Your final examination is included in the cost of your course. Assessment is by a closed-book exam of 50 multiple-choice questions delivered online by remote invigilation.  With the successful completion of your examination, you will receive a WSET Certificate and lapel pin and will be able to use the associated WSET Certified logo.

Unsuccessful candidates may re-sit your examination but a Re-Sit Fee will be assessed:  $150 plus HST (contact btatarnic@brocku.ca to book)

WSET LEVEL 2 AWARD IN SPIRITS – ONLINE

Cost:  $750.00 + HST
Duration: 5-week online course
Prerequisite:  None
Course Delivery: This qualification has a minimum of 27 hours of study time.  This includes:
– 14 hours of course delivery with a WSET online Course Provider
– 12 hours on preparation and review
– 1 hour examination
Course textbook/study pack will be couriered the week prior to the posted course start date
Course Specification – LINK

COURSE AVAILABILITY

*There will be no registrations taken past the Registration Deadline posted.

REGISTER NOW (Course runs Monday May 13 to June 16, 2024)
Registration Deadline:  May 3 (by 10 am)*
Course Code:  02SP2406APP
Examination Date:  Wednesday July 3 at 5:30 pm EST – Online by Remote Invigilation

REGISTER NOW (Course runs Monday July 8 to August 11, 2024)
Registration Deadline:  June 28 (by 10 am)*
Course Code:  02SP2407APP
Examination Date:  Monday August 26 at 5:30 pm EST – Online by Remote Invigilation

MORE DATES WILL BE ADDED AS THEY BECOME AVAILABLE.

ABOUT THE COURSE

This specialized program in at the intermediate level for those entering a profession in the industry as well as for enthusiasts who wish to broaden their knowledge in a structured way. You’ll learn about the fundamental production methods, principal raw materials and how they are used to make key spirit styles. You’ll also explore the key practices and principles of serving spirits and the use of spirits in cocktails. WSET Level 1 Award in Spirits is not a prerequisite to take WSET Level 2 Award in Spirits.

This course is based around a 5-week, 6-module online program with a recommendation of 6 hours study per week to cover the online activities and read the relevant chapters in the textbook. The course follows a weekly structure, but it allows the student to work ahead or catch up on the activities and forums. There are no set times to log into the course.  However, your online course instructor may schedule weekly/virtual chats.  These are not mandatory but are there to help reinforce learning outcomes. Regular access and participation in the course online activities is essential for this mode of study.

The course prepares you for the WSET qualification and you are guided by a WSET educator. You can contact the educator any time for the duration of the scheduled course, should you have any questions. Each week includes a series of independent activities to help you to understand the key styles of spirits and how they are made.

You are advised to taste a range of spirits during your studies although it is not mandatory for this course. A list of recommended tasting samples can be found in the Course Specification. Please note that it is your responsibility to source these spirits samples and the cost is not included in the tuition fee. You can post your tasting notes in the WSET Online Classroom for review by the educator.

WSET Level 2 Award in Spirits covers the main categories of spirits and liqueurs and examines the influences of production methods on the different styles available in each category, building on the introductory knowledge gained from the WSET Level 1 Award in Spirits. Throughout the course, you’ll develop analytical tasting skills while exploring the use of spirits in cocktails.

Learning Outcomes:

– How to taste and describe spirits using the WSET Level 2 Systematic Approach to Tasting Wine® (SAT)
– Understand the production methods of spirits and the factors that affect a spirit’s style.
– Understand labelling.
– Understand and identify key characteristics of spirits.
– Understand how the principal types of flavoured spirits and aromatised wines are produced and labelled and be able to describe their key characteristics.
– Know the principles used to create a balanced cocktail and name some core cocktail families

EXAMINATION:  Please refer to your course confirmation to see your posted Examination Date.  This will confirm when you will take your examination online by remote invigilation.  The examination consists of a 50-question multiple-choice exam.  55% is required to achieve a pass, successful candidates will receive a WSET certificate and lapel pin and will be able to use the associated WSET certified logo.

To take your examination online by remote invigilation you will need:
• One device with a webcam and microphone to take your exam on such as a laptop or MacBook
• Plus, one device to record you taking the exam: a smart phone or tablet.

Examinations may also be taken in person, please contact Barb Tatarnic at btatarnic@brocku.ca

Unsuccessful candidates may re-sit their examination, but a Re-Sit Fee will be assessed:  $150 plus HST (contact btatarnic@brocku.ca to book)

__________________________________________________________________________________________________________

COURSE REFUND POLICY:  A full refund can be issued (less a $50 processing administration fee) any time before the posted ‘Registration Deadline’ for the course. All refund requests must be made in writing before the posted ‘Registration Deadline’ by email to btatarnic@brocku.ca.  NO REFUNDS can be issued after the posted ‘Registration Deadline’.

Accommodation can be made to move a registrant to a different Course Start Date only IF that request is made in writing by email and confirmed by CCOVI prior to the posted ‘Registration Deadline’ of the original course. Please contact btatarnic@brocku.ca for questions.

__________________________________________________________________________________________________________

for registered students prior to September 1, 2022 only –

Please contact Barb Tatarnic at btatarnic@brocku.ca to secure your examination date.

Wine Appreciation Courses

Cost:  $500 + HST
Duration:  5 weeks
Instructional hours:  20
Course includes the textbook, Wine Appellations of Ontario – An Introductory Course for Wine Knowledge.

PROGRAM AVAILABILITY

Spring 2024 – Course runs April 29 to June 2, 2024

REGISTER NOW

HELP TO COVER REGISTRATION COSTS?

  1. Ontario Student Assistance Program (OSAP).  Go to OSAP Policy for details and the weblink to apply.
  2. Canada-Ontario Job Grant (COJG).  Funding is available to cover up to 80% of program fees, to see if your organization is eligible go to:  Canada-Ontario Job Grant – Employer Application Form (COJG). Click on the link and hit “Apply Now” at the bottom for further details.  As your training provider contact ccovi@brocku.ca for the ‘Canada Revenue Agency number’ needed on your application.

If you would like to be placed on the Wait List for the next offering of this course please email ccovi@brocku.ca

ABOUT THE COURSE

Welcome to the first fully integrated online course in Ontario wine. From wine enthusiasts to anyone working in a winery, restaurant or retail sales, the Certification in Ontario Wine is the first online course of its kind that will remove geographical barriers for those looking for a formal introduction to Ontario wine. The program includes not just one level of certification but 3:

  • Certification through CCOVI, Brock University; and the following certifications if not already taken:
  • Certification through the Ontario Wine Appellation Alliance (OWAA) this is the authority that overseas VQA.
  • Ontario Craft Wineries (OCW)

Duration: 5 week online study.
Approximately 4 hours of study per week. The course has no fixed study times so that students may plan their studies to suit your own schedule. Three hours per week asynchronous online lecture, videos, forums. The program utilizes an interactive online format. Plus one hour per week synchronous session, schedule at various times convenient for those working with other obligations. These virtual sessions are optional and will be used to review the week’s material. Learners are also encouraged to post their tasting notes for review during this time. It is assumed that students have basic computer literacy, internet navigation skills and a reasonable standard of written and spoken English.

Learning Outcomes:

  • Achieve foundational competencies in content related to the wines of Ontario including an understanding of cool climate viticulture; cool climate winemaking; appellation systems and their impact.
  • Effectively communicate the meaning and value of the Vintners Quality Alliance (VQA).
  • Effectively communicate the wine styles grown in Ontario.
  • Develop skills related to the critical sensory assessment of Ontario wines.
  • Understand the basic components of wine and their impact on wine quality and wine style.
  • Understand and demonstrate the history of the Ontario wine industry.
  • Select with confidence appropriate Ontario wines for purchase and/or suggest a selection of Ontario wines to customers/clients.
  • Understand food and wine pairing strategies.

Details:
Registrants are provided with the text, Wine Appellations of Ontario – An Introductory Course for Wine Knowledge. Tastings are an important component of the course. Students are expected to taste as part of their online activities (cost of wine is not included in the registration fee).

Students will also participate in the Level 1 in Ontario VQA Wine Appellations program. A webinar consisting of a 1 hour high-level overview of the Ontario wine appellations (what they are, how they were set up and regulated), climate, soil, growing conditions, etc. followed by a short examination. Certification will be from the Ontario Wine Appellation Authority (if not already taken)

Assessment for the course is ongoing and is based on quiz completion, forum participation and completion of other activities throughout the course.

Upon successful completion candidates are granted certification through the Cool Climate Oenology and Viticulture Institute at Brock University. In addition, registrants can then elect to write the Ontario Craft Wineries Certification (if not already completed).

Course Summary:

Duration of course: 5 weeks online study.
It is assumed that students have basic computer literacy, internet navigation skills and a reasonable standard of written and spoken English.

Method of study: The course utilizes BrightSpace, Brock University’s Learning Management System to allow students to study alongside their peers under the guidance of a CCOVI tutor. Each week includes a series of online group activities to help students gain understanding of the wines of Ontario.

Study materials: Upon receipt of course fee students will be provided with the text, Wine Appellations of Ontario – An Introductory Course for Wine Knowledge. Fourth Edition by Dave Larocque, Wine Culture for the Wine Council of Ontario. Wine Council of Ontario, 2015.

Study program: The course is based around a 5-week structured online program of approximately 6 hours of study per week. However, the course has no fixed study times, so students may plan their studies to suit their own schedule.

Tastings: Tastings are an important component of the course. Students are given a list of general styles which students will need to taste as part of their online activities. Cost of wine(s) is not included in course tuition. System requirements: As this course is taught online students will require access to a computer (recommended) and/or HTML5 compatible mobile or tablet with the following minimum requirements: Internet Explorer 9, Firefox 25.0, Safari 6, Chrome 30.0 or other HTML5 compatible web browser with Javascript and cookies** enabled. Adobe Reader XI or equivalent Internet access (broadband recommended)

Week 1: Course Introduction and Introduction to the World of Wine

  • A foundational introduction to the Ontario wine industry and a sense of place from a global perspective

Week 2: Origins of the Ontario Wine Industry, Appellation Systems and the Vintner’s Quality Alliance of Ontario

  • History of Ontario wine.  The meaning and value of the VQA.

Week 3: Viticulture, Winemaking and Wine Styles

  • Foundations in grape growing and winemaking, Ontario varietals and styles.
  • Ontario’s VQA Wine Appellations, DVA’s, certification process and regulatory body to ensure authentic wines of origin.

Week 4: Critical Sensory Assessment of Wine

  • Ontario benchmark varietal wines.

Week 5: Understanding the relationship of food and wine Certification.

  • Increased confidence in Ontario wines, introduction to food and wine. Value of buy local.

Three Levels of Certification in ONE Cool Course!

CCOVI, Brock University – once you have completed the course, all successful participants will receive a certificate from CCOVI, Brock University. (Pass: 50 to 69%; Pass with Merit: 70 to 89%; Pass with Distinction: 90% or better).  

Ontario Wine Appellations Authority (OWAA) – once you have completed the OWAA Level 1 Ontario Wine Appellations webinar registrants may complete the online examination (if not already taken). Successful candidates will be given an E-Certificate if the registrant receives 80% or better on the multiple-choice examination.  OWAA is the authority that oversees Vintners Quality Alliance (VQA) in Ontario.

Ontario Craft Wineries (OCW) – Course registrants may take the additional certification through Ontario Craft Wineries (if not already taken).  This online examination consists of 50 multiple-choice questions with one hour to complete.  A Certificate of Merit is issued if the registrant receives 86% or better and is sent directly by OCW.

Please NOTE that there is no reduction in overall course fee if any of the above are not taken.

 

Rules for Refunds are as follows:
Cancellation requests must be received by email to CCOVI@brocku.ca
Cancellations received prior to the posted Registration Deadline will be refunded 100% less a $50 administration fee.  Cancellations received after the posted Registration Deadline are non-refundable; however, substitutes from the same organization are welcome.  There are no refunds once the course begins.

COURSE AVAILABILITY

Cost:  $300 + HST
Duration:  9 weeks
Instructional Hours:  27

Handouts, wine, use of glassware are all included.

The next course will run October 2024.  Want to be notified on next course dates?  Email ccovi@brocku.ca for notification!

ABOUT THE COURSE

A special interest course focused on the tasting of wines from Canada and around the world.

Learn and improve your skills at distinguishing among wine varietals such as Chardonnay, Riesling, Merlot, Pinot Noir and Cabernet Sauvignon.

*This course may be used as a prerequisite for entrance into some Sommelier programs.

  • Course runs each fall from 7-9 pm. Duration: 9 weeks

 

Rules for Refunds are as follows:
Cancellation requests must be received by email to CCOVI@brocku.ca
Cancellations received prior to the posted Registration Deadline will be refunded 100% less a $50 administration fee.  Cancellations received after the posted Registration Deadline are non-refundable; however, substitutes from the same organization are welcome.

COURSE AVAILABILITY

The next course will run January 2025.  Want to be notified on next course dates?  Email ccovi@brocku.ca for notification!

ABOUT THE COURSE

A special interest course designed to deepen and refine your wine tasting skills.  Discover the major wine regions of the world as you learn and taste wines from historic Old World regions as well as our emerging New World.  Develop your palate as you become familiar with wines and the viticultural areas in which they are grown.

Wines covered include Italy, France, Germany, South Africa, Spain, Portugal, New Zealand, Australia, Chile, Argentina and Canada.

Rules for Refunds are as follows:
Cancellation requests must be received by email to CCOVI@brocku.ca
Cancellations received prior to the posted Registration Deadline will be refunded 100% less a $50 administration fee.  Cancellations received after the posted Registration Deadline are non-refundable; however, substitutes from the same organization are welcome.

Viticulture

Program Availability

Cost:  $595 plus HST

Fall 2024 – Course runs October 7 to November 29, 2024 (7 weeks)

Online asynchronous with optional, live online weekly meetings with the instructor (times to be determined). Sessions recorded for later asynchronous viewing for those unable to attend.
Instructional Hours: 21 (approximately 3 hours per week)

REGISTER NOW FOR FALL 2024

Registration is limited to the first 25 paid registrants to ensure the best possible learning experience.

About the Course

This course provides a general overview of viticulture and its practical application in the vineyard. The organization of the course focuses on three interacting elements that impact grape quality: the site, the grapevine, and the grower. Topics include: site selection, grapevine biology, canopy management, integrated pest management, identifying nutrient deficiencies in the vineyard and basic grape growing economics.

The course is delivered online using Brock University’s Learning Management System, BrightSpace. The course is asynchronous, meaning participants can work through the material on their own time. There will be weekly live sessions in the evening for students to engage with each other and the instructor through questions and discussion.

The course is open to everyone, from those with a general interest in how grapes are grown, to those who have or are planning to plant a vineyard. It is also appropriate for entry-level or non-viticulture members of the grape and wine community looking for a solid foundation in grape growing and certification through CCOVI at Brock University.

Cancellations and Refunds

Cancellation requests must be received by email to CCOVI@brocku.ca

Registrants applying for OSAP

Cancellations received a minimum of 10 working days prior to the program start date will be refunded 100% minus the course deposit fee.

Cancellations received 5-10 working days prior to program start date will be refunded 50% minus the course deposit fee.

Cancellations received less than 5 working days prior to program start date are non-refundable.

Registrants paying the full registration fee at the time of registration: 

Cancellations received a minimum of 10 working days prior to the program start date  will be refunded 100% minus a 5% processing fee.

Cancellations received 5-10 working days prior to program start date will be refunded 50% minus a 5% processing fee.

Cancellations received less than 5 working days prior to program start date are non-refundable.

Winemaking

Program Availability

REGISTER NOW FOR FALL 2024

Course runs from Sept 23rd to Dec 6th, 2024. Course is offered in an asynchronous format (online, complete at your own time) with optional virtual live sessions on Wednesdays from 7 to 9 pm Eastern/4 to 6 pm Pacific starting on Sept 25th.

11 weeks including exam
Approximately 40 instructional hours.
Cost:  $1,595 plus HST
Online asynchronous with optional, virtual meetings.

REGISTRATION is limited to the first 25 paid registrants to ensure the best possible learning experience.

There are 2 potential avenues for funding to cover your registration fee:

  1. Ontario Student Assistance Program (OSAP).  Go to OSAP Policy for details and the weblink to apply.
  2. Canada-Ontario Job Grant (COJG).  Funding is available to cover up to 80% of program fees, to see if your organization is eligible go to :  Canada-Ontario Job Grant – Employer Application Form (COJG). Click on the link and hit “Apply Now” at the bottom for further details.  As your training provider contact ccovi@brocku.ca for the ‘Canada Revenue Agency number’ needed on your application.

Click here for a detailed course description

About the Course

For wine enthusiasts and those in the grape and wine industry looking for an engaging new learning opportunity here is the first course of its kind from an accredited institution in Canada. Foundations in Winemaking is an online course for all experience levels and educational backgrounds. Join us for a unique online opportunity to learn directly from winemakers, researchers, and industry leaders in a 10-week modular learning approach.

Foundations in winemaking will provide an in-depth introduction to wine production. Participants will gain an understanding of the key skills and knowledge necessary to make wine, from receiving grapes to packaging the final product. The 10-week online course takes a multi-faceted approach to the topic of winemaking with videos, readings, and additional resources to explore the winemaking decisions that affect the quality of the final wine. The weekly live sessions will review the week’s material and provide a space for questions and discussions. Several of the live sessions will also feature guest speakers such as winemakers working in the industry, to answer your questions. Topics include winery equipment and processes, fermentation chemistry and microbiology, wine styles, and regulations.

The course is open to everyone, from those with a general interest in how wine is made, to home winemakers and entry-level or non-production members of the grape and wine community looking for a solid foundation in winemaking and certification through CCOVI at Brock University. Successful registrants will receive certification from the Cool Climate Oenology & Viticulture (CCOVI), Brock University.

Registrants will receive as part of their registration fee a Winemaking Kit, Faults Kit and a Wine Sensory Kit of commercial wines.

Cancellations and Refunds

Cancellation requests must be received by email to CCOVI@brocku.ca

Registrants applying for OSAP

Cancellations received a minimum of 10 working days prior to the program start date will be refunded 100% minus the course deposit fee.

Cancellations received 5-10 working days prior to program start date will be refunded 50% minus the course deposit fee.

Cancellations received less than 5 working days prior to program start date are non-refundable.

Registrants paying the full registration fee at the time of registration: 

Cancellations received a minimum of 10 working days prior to the program start date  will be refunded 100% minus a 5% processing fee.

Cancellations received 5-10 working days prior to program start date will be refunded 50% minus a 5% processing fee.

Cancellations received less than 5 working days prior to program start date are non-refundable.

Program Availability

This program is not currently scheduled. Please email ccovi@brocku.ca to be placed on the waitlist and notified once this program is scheduled to be offered.

Cost:  $1,200 plus HST
Registration is limited to 12 registrants for the best possible learning environment.

Funding is available to cover up to 80% of program fees, to see if your organization is eligible go to :
Canada-Ontario Job Grant – Employer Application Form (COJG). Click on the link and hit “Apply Now” at the bottom for further details.  As your training provider contact ccovi@brocku.ca for the ‘Canada Revenue Agency number’ needed on your application.

About the Course

Skills and experience with sensory evaluation is essential for wine enthusiasts, commercial winemakers, and those involved in the marketing and sales and service of wine. This advanced course in our winemaking series aims to provide students with the knowledge and experience to become a sensory evaluation expert.

Wine Faults and Sensory Practices provides a general overview of sensory science and how it can be applied in the grape and wine industry. Familiarity with concepts such as recognition and identification thresholds, psychological biases, and genetic variation in human perception will give the student a better understanding of the range and diversity of sensory experience with wine in the general population. As well, through specific exercises, learners will gain insight into their own psychological and biological perceptions of wine. The range and use of sensory testing in the grape and wine industry will be explored with an emphasis on product development and consumer insight. Common faults will be explored in detail including their identification, source, and prevention. The concept of rejection threshold will be discussed in the context of wine faults.

This course is designed to be taken by those who have finished the Foundations in Winemaking course or those with some experience with wine production or sales. A basic understanding of wine appreciation is required.

After completing this course, learners will:

  • Understand how psychology and biology impact the sensory perception of wine
  • Understand the basis of sensory science and its application in the wine industry
  • Explore the range and sources of flavour-active compounds in grape and wine
  • Know the source, prevention, and remediation of common wine faults
  • Be able to recognize common wine faults in concentrations normally found in wine

Successful registrants will receive certification from the Cool Climate Oenology & Viticulture Institute (CCOVI), Brock University.

Cancellations and Refunds

Cancellation requests must be received by email to CCOVI@brocku.ca

Cancellations received a minimum of 10 working days prior to the program start date will be refunded 100% minus a 5% processing fee.

Cancellations received 5-10 working days prior to the program start date will be refunded 50% minus a 5% processing fee.

Cancellations received less than 5 working days prior to the program start date are non-refundable; however, substitutes from the same organization are welcome.

Program Availability

Not currently scheduled. Email ccovi@brocku.ca to be put on the waiting list and notified once an offering is scheduled.

Cost:  $1,200 plus HST
Registration is limited to 12 registrants for the best possible learning environment.

Funding is available to cover up to 80% of program fees, to see if your organization is eligible go to :
Canada-Ontario Job Grant – Employer Application Form (COJG). Click on the link and hit “Apply Now” at the bottom for further details.  As your training provider contact ccovi@brocku.ca for the ‘Canada Revenue Agency number’ needed on your application.

About the Course

Registrants will receive expert training in chemical and microbiological laboratory methods of wine analysis. The majority of time will be spent in a practical laboratory setting, learning the methods for determining common wine chemical parameters, such as pH, TA, VA, and ethanol. Students will be evaluated on their ability to complete these methods independently at the end of the class. Topics covered in lecture portions of the class include: types and theories of analysis, evaluating accuracy and precision, method validation, and sampling techniques.

Course fee includes: Lab training manual, lab coat, course binder with slides, coffee breaks and light lunches, and parking.

Cancellations and Refunds

Cancellation requests must be received by email to CCOVI@brocku.ca

Cancellations received a minimum of 10 working days prior to the program start date will be refunded 100% minus a 5% processing fee.

Cancellations received 5-10 working days prior to the program start date will be refunded 50% minus a 5% processing fee.

Cancellations received less than 5 working days prior to the program start date are non-refundable; however, substitutes from the same organization are welcome.

Health and Safety Training

NEW!! General Health and Safety Awareness Training for Winery and Cidery Employees

Instructional Hours: 3
Format: Online, asynchronous
Cost: $25

Register now and complete anytime between May 1st and May 15th, 2024.

REGISTER NOW

This 3-hour, asynchronous training is a quick and efficient way to provide new winery and cidery retail, production, and front office staff with general occupational health and safety awareness training. The course also includes best practices for working in wineries and cideries as well as specific hazards found in these environments. A record of successful completion of training will be provided.

Topics include:

Best Practices for Working in Wineries and Cideries
General Health and Safety Training
WHMIS
Slips and Trips
Lifting and Material Handling
Working at Heights
Unguarded Machinery
Carbon Dioxide
Chemical Exposure
Heat Stress

Disclaimer: This course/training is intended for informational purposes only and has been prepared to help participants understand some of the regulatory requirements for Basic Occupational Health and Safety Awareness Training of workers under the Occupational Health and Safety Act (OHSA) and associated regulations. It is not legal advice. It’s important to understand that additional site-specific and position-specific training may be necessary to ensure compliance with the OHSA. Although every effort is made to ensure the accuracy, currency and completeness of the information, Brock University does not guarantee, warrant, represent or undertake that the information provided is correct, accurate or current. Brock University is not liable for any loss, claim, or demand arising directly or indirectly from any use or reliance upon the information.

Brock University does not accept any responsibility or liability to you, whether in contract, equity or tort (including negligence), or under any other legal principle, for any direct or indirect losses or damage of any kind arising from use of the information within this course/training.

Cider and Perry Making

Program Availability (In-Person)

Not currently scheduled. Email ccovi@brocku.ca to be put on the waitlist and notified once an offering is scheduled.

Instructional Hours: Approx. 40
Course runs 8:30 am to 4:30 pm Monday to Thursday. Exam and optional cidery tour are scheduled for Friday (10:00 am to approx. 2:00 pm)

Cost:  $2000.00 plus HST. Registration is limited to the first 25 applicants.

Funding is available to cover up to 80% of program fees, to see if your organization is eligible go to :
Canada-Ontario Job Grant – Employer Application Form (COJG). Click on the link and hit “Apply Now” at the bottom for further details.  As your training provider contact ccovi@brocku.ca for the ‘Canada Revenue Agency number’ needed on your application.

ABOUT THE course

Gain a thorough understanding of cider and perry production through this 5-day intensive program hosted by CCOVI, the only Canadian program provider for the Cider Institute of North America (CINA). The course was developed by Peter Mitchell, one of the world’s leading authorities in cider production and founder of the highly regarded Cider and Perry Academy.

This program provides registrants with a hands-on practical program based on lectures, lab work, cidermaking, and tastings. Learn the step-by-step guide to cider and perry production through an essential grounding in the chemistry and microbiology of cider and perry.

Topics include: production, growing practices, economics, legal framework, cider styles and cider history. There are also cider tastings scheduled through-out the week to build sensory evaluation skills.
Certification is through the Cider Institute of North America, recognized as the industry standard for quality in cider and perry production training.

Cancellations and Refunds

Cancellation requests must be received by email to CCOVI@brocku.ca

Cancellations received a minimum of 10 working days prior to the program start date  will be refunded 100% minus a 5% processing fee.

Cancellations received 5-10 working days prior to program start date will be refunded 50% minus a 5% processing fee.

Cancellations received less than 5 working days prior to program start date are non-refundable.

Course Summary

Please contact ccovi@brocku.ca for more information.

COURSE AVAILABILITY (Online):

The next offering of this 12-week online course begins on September 5th, 2024 and includes a live (virtual) session every Thursday from 9:00-10:30am PT / 12:00-1:30pm ET. Course runs until Nov. 21st, 2024.

REGISTER NOW

Total instructional hours:  Approx. 40
Average weekly time commitment: 2 hours of asynchronous content review plus optional 1.5 hours synchronous live virtual session (recorded for asynchronous viewing)

Cost: $1850.00 USD

Since 2016, the Cider Institute of North America has set the industry standard for cider production education. Our courses are taught by leading scholars and practitioners to keep you up-to-date on market trends and key skills. Our online Cider & Perry Production – A Foundation is a unique opportunity to learn directly from experts in fermentation research and cider industry leaders in a 12-week modular learning approach.

Cider & Perry Production – A Foundation provides an in-depth introduction to cider and perry production. Participants will gain an understanding of cider and perry, acquire the key skills and knowledge necessary to make quality products, and network with peers and cider experts. Upon successful completion of the course and qualification exam, participants will receive the Foundation Certificate in Cider & Perry Production; a prerequisite for advanced-level courses.

Academic instructors from Cornell University, Brock University, and Washington State University will introduce you to the fundamentals of cider making as well as the history and traditions behind the modern cider and perry industry. World-renowned cider makers and consultants will lead live discussions about the application of production knowledge to a career in the cider industry.

COURSE FORMAT

This course is developed to deliver an engaging, flexible, and interactive digital experience. With extensive course materials, group discussions each week, and direct access to our expert faculty along the way, your experience is sure to be a rich and rewarding one. This intensive course has the following elements:

Course materials & videos will be available on a weekly basis.

Live (virtual) discussions will occur for an hour and a half every Thursday evening to discuss the week’s topic and will feature cider experts to lead conversations related to the topic. All sessions will be recorded for anyone who’s unable to make the live sessions.

Group work and networking will be facilitated through online tools to connect with your peers and build community during and after this course.

Sensory analysis skills will be developed and assessed through both guided and independent tasting sessions.

Certification exam will evaluate your cider production knowledge. The exam will be held during the class time on May 9. Successful candidates will receive the Foundation Certificate in Cider & Perry Production.

PROGRAM availability

December 9 – 13, 2024
Mount Vernon, Washington
$2,200 USD

Register Now

Note:  This will be the last class that Peter Mitchell will teach in North America. We encourage you to register early for the chance to learn directly from Peter and celebrate his retirement.  Peter Mitchel bio – Link

ABOUT THE COURSE

This 5-day course is a Core Module for the Advanced Certificate in Cider & Perry Production. Taught by Peter Mitchell, this class builds on the Foundation course and aims to cover, in depth, advanced theoretical aspects of cider and perry production. A key part of the class program involves undertaking a new product development project with an emphasis on developing marketing and production plans.

Participants will receive a broad knowledge and fundamental understanding of:

  • Principles & practices of quality-assured production
  • The microbiology and biochemistry of cider & perry production
  • Fermentation & maturation techniques
  • Principles of marketing & product development
  • Selection, application and management of production processes and technologies
  • Sensory evaluation
  • Alternative techniques and adding value
  • Quality Assurance and Quality Control

Prerequisite for attendance:

  • Have achieved the Foundation Certificate in Cider & Perry Production from the Cider Institute of North America and / or extensive experience in cider production
  • Either have a fundamental knowledge & understanding of the main principles of chemistry, microbiology and fermentation science or as part of this learning program, commit to undertake an appropriate study program associated with these key underlying scientific principles

Course instructor and partners:

  • Peter Mitchell is a highly qualified and internationally recognized authority in cider & perry making and tasting, leads this class. With 30 years of practical experience, he is a professional trainer, a UK and USA cider competition judge and an award-winning producer. Peter Mitchell is a founding board member of the Cider Institute of North America.
  • Brock University is a core academic partner with the Cider Institute of North America and a training provider for cider & perry production courses.
  • Cider Institute of North America offers the world’s only certificate program dedicated to cider and perry production. CINA’s mission is to create a quality-driven and sustainable cider industry through education, research, and business development resources to cider makers and the cider industry.

For more information about this course, prerequisites, or the Cider & Perry Production Certificate Program, contact info@ciderinstitute.com

Your course fee includes 5 days of expert training, detailed reference manual, electronic Technical Manual which includes proforma documents for use in cider & perry production, all cider samples, coffee breaks and lunches.

CANCELLATION POLICY:

Cancellations received at least 15 working days prior to the course start date will be refunded 100% minus a 5% processing fee (November 10, 2023).  Cancellations received less than 15 working days prior to the course start date are non-refundable however, substitutes from the same organization are welcome. 

If for any reason the class is canceled or interrupted, CINA or CCOVI, Brock University will not be responsible for refunding of airfares and/or accommodation.

Course availability

June 5 – 7, 2024
Virginia Tech University, Blacksburg, VA
Instructors: Dr. Amanda Stewert (Virginia Tech), Steven Trussler (Brock University), and Chris Gehrling (Cornell University)
$1350 USD (or Bundle with Essential Sensory Analysis of Cider and Perry for $2181 USD)

Click here for more information and to register with the Cider Institute of North America

ABOUT THE COURSE

Essential Laboratory Testing of Cider & Perry is a Core Module for the Cider Institute of North America (CINA) Advanced Certificate in Cider & Perry Production; however it can be taken by anyone with an interest in lab methods for cider and perry production.

This advanced-level course aims to cover, in depth, the following key aspects of cider & perry analysis:

  • Base principles of laboratory analysis
  • Role of laboratory testing in cider and perry production
  • Chemical parameters of cider and perry and their role in cider and perry
  • Range of techniques that are used in laboratory analysis of cider and perry
  • Competence completing core laboratory analyses of cider and perry (specific gravity, pH, TA, Free and Total SO2)
  • Experience completing a range of analyses (fruit maturity, alcohol, residual sugar, volatile acidity, microbial analysis)

At the conclusion of this course, candidates will:

  • Understand the role, importance and underlying principles of laboratory analysis in cider & perry production
  • Identify and understand the main chemical and microbiological analysis methods used in the cider industry
  • Be able to undertake a basic range of laboratory techniques and methods

The majority of time will be spent in a practical laboratory setting, learning the methods for determining common cider and perry chemical parameters. Students will be evaluated on their ability to complete these methods independently at the end of the class.

PARTICIPANTS WILL RECEIVE:

  • Expert training in laboratory methods of cider and perry analysis.
  • Detailed lab manual with step-by-step instructions for analysis methods of cider and perry.
  • Embossed lab coat – yours to keep.

PREREQUISITE FOR ATTENDANCE:
It is recommended, but not required, that students have achieved the Cider & Perry Production – A Foundation certification. Alternatively, it is expected that students will have a basic knowledge of the chemical parameters of cider and perry production (ex. Specific gravity, pH, TA and SO2).

Cancellations and Refunds

Cancellation requests must be received by email to CCOVI@brocku.ca

Cancellations received a minimum of 10 working days prior to the program start date  will be refunded 100% minus a 5% processing fee.

Cancellations received 5-10 working days prior to program start date will be refunded 50% minus a 5% processing fee.

Cancellations received less than 5 working days prior to program start date are non-refundable.

Course availability

Total instructional hours: 16

June 3 – 4, 2024
Virginia Tech University, Blacksburg, VA
Instructors: Dr. Amanda Stewert (Virginia Tech), Steven Trussler (Brock University), Chris Gehrling (Cornell University)

$1075 USD (or bundle with Essential Laboratory Testing of Cider and Perry for $2181 USD)

Click here for more information and to register for the course with the Cider Institute of North America

About the Course

Are you a cidermaker looking to identify and eliminate faults and enhance positive sensory attributes before your product hits the market?  The cider industry is growing quickly and as more consumers turn to cider and perry it is important that producers understand the chemical compounds that affect the appearance, aroma, taste and mouthfeel in order to help prevent flaws in these product.

The Essential Sensory Analysis of Cider & Perry is a 2-day course designed for cider producers that will teach the theory of sensory analysis and hands-on evaluation of cider and perry. This in-depth training will help cidermakers understand the role, importance and underlying principles of sensory analysis and how to identify the range and source of flavour-active chemical compounds found in cider. There will be extensive practical sensory analysis of cider and perry.

This course is a Core Module for the Cider Institute of North America (CINA) Advanced Certificate in Cider & Perry Production, however it can be taken by anyone with an interest in sensory analysis for cider and perry production who meets the prerequisite.

This course aims to enable the candidate to:

  1. Understand the role, importance, and underlying principles of sensory analysis;
  2. Investigate the main sensory analysis techniques used in the cider industry;
  3. Investigate the range and source of flavour-active chemical compounds found in cider;
  4. Undertake sensory analysis of cider and perry.

CONTENT:

  1. The role, purposes and importance of sensory analysis as a key scientific discipline within cider and perry production is explained.
  2. The biological basis of sensory analysis and use of other laboratory techniques in support of sensory analysis are briefly described.
  3. The key stages and requirements involved in the planning, preparation and execution of sensory assessment are described, including the main analytical sensory analysis techniques used in the industry.
  4. The use of consumer sensory panels for hedonic sensory analysis is explained and basic methods are summarized.
  5. The main sensory components and attributes of cider and perry are identified and a summary description of the main groups of cider and perry flavour compounds is provided.
  6. The main potential sensory faults are characterized and described.
  7. A full flavour profile is undertaken for six different products using recognized cider industry terminology with attribute intensity scoring.

PREREQUISITE FOR ATTENDANCE

It is recommended that students have achieved the Foundation Certificate in Cider & Perry Production, and required for those pursuing the Cider & Perry Certificate Program through CINA.  Alternatively, it is expected that students will have the basic knowledge of the main sensory analysis techniques used in the cider industry and flavour-active chemical compounds found in cider.  Please contact Brighid O’Keane, Executive Director, CINA with any questions regarding this prerequisite.

The fee for this course includes cider tastings, note-taking materials, curriculum, lunch and breaks.

CANCELLATION POLICY

Cancellations must be sent to ccovi@brocku.ca.

Cancellations received at least 10 working days prior to the course start date will be refunded 100% minus a 5% processing fee.

Cancellations received 5 to 10 working days prior to the course start date will be refunded 50% minus a 5% processing fee.

Cancellations received less than 5 working days prior to the course start date are non-refundable.

Complaints policy

Our students are very important to us. We endeavor to assist all of our students in courses across all areas within CCOVI’s Professional and Continuing Education programs.  We will work hard to resolve any course related issues to the best of our ability as quickly as possible.  On occasion the process may take longer, we operate with a lean team and appreciate your patience and trust that we will work to find an amicable solution quickly.

Internal Complaints procedure (does not include WSET):

Please submit your complaint by email to:  ccovi@brocku.ca
Please provide us with:  Your course name; contact details (including email address & telephone number); specific details of the complaint.

Your complaint will be acknowledged and a final response within 20 working days of the logged complaint. If we are unable to provide you with a final response within this time frame, you will be provided with an update including any further information needed to clarify the complaint.

WSET complaints procedure:
As your WSET Program Provider we are committed to finding a resolution to your complaint without prejudice.  Your complaint will also be kept confidential.  Please email your complaint to ccovi@brocku.ca

Steps:
Your Email ‘Subject’ line should read:  Complaint – (then indicate your course name and number).  The body of your email should include your course name; your contact details (including full name, email address & telephone number); and the specific details of the complaint.

Your complaint will be dealt with by the Manager of Continuing Education within 20 working days of your complaint submission. If we are unable to provide a final response within 20 working days you will receive an update including any details of further information needed or when you can expect your final response.

If more than 6 weeks has passed, or you are dissatisfied with the final response, you can log a complaint with WSET’s quality assurance team – qa@wsetglobal.com  WSET’s quality assurance team typically responds within 10 business days.

Contact us

For more information or to discuss your individual needs please contact Barb Tatarnic, Manager of Continuing Education and Outreach for the Cool Climate Oenology & Viticulture Institute at Brock University:
Email: btatarnic@brocku.ca