CCOVI provides education opportunities for wine enthusiasts as well as professional development courses for industry professionals. The continuing education program attracts students from around the world to take part in sessions offered in-class and online.

We offer a wide range of in-class and online courses in WSET- Wine (Level I, II, III); WSET – Spirits (Level I, II), Wine Appreciation I and II; Wines of Ontario; Certificates in Ontario Wine (online); Wine Regions of the World; Cider & Perry Production.

To register, click on the course you are interested in below

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.

COURSE 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 COURSE

Course runs one day only (9:30 a.m. – 4:45 p.m.)

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.

View the Course Program. 

COURSE AVAILABILITY

REGISTER NOW (Thursdays, April 2 to May 28, 2020 at 6 pm)

ABOUT THE COURSE

Course duration:  8 weeks plus exam on Week 9

Cost:  $775 plus HST

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.

There are no prerequisites for this course, although we recommend OEVI 0N05 – 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)

Cancellation and Refund Policy:

  • Withdrawal up to 2 weeks prior to course start date:  Refund of tuition, less $100 administration fee.
  • Withdrawal between 2 weeks and 5 working days prior to course start date: Refund of 50% of tuition less $100 administration fee.
  • Withdrawal 5 working days or less to course start date or once course begins – No refund

COURSE AVAILABILITY

REGISTER NOW (Mondays, Jan. 13 to May 4, 2020 at 6 p.m.; Examination: May 4)

ABOUT THE COURSE

Cost:  $1,450.00 plus HST

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. 17 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

Cancellation and Refund Policy:

Registration is confirmed upon receipt of course fee, and is non-refundable once course begins. Withdrawal up to 2 weeks prior to course start date:  Refund of tuition, less $150 administration fee.  Withdrawal between 2 weeks and 3 days prior to course start date:  Refund of 50% of tuition less $150 administration fee.  Withdrawal 3 days or less to course start date:  No refund.  Course materials are non refundable.

Course Summary

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 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 Candidate 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

For the past 14 years, Chris has worked as a professional wine writer and educator based in Ontario. As co-founder and editor of VINES, a consumer wine magazine distributed across the country, he oversees the story development, assignment and packaging of each issue as well as specific content created for print and online. In addition Chris is a staff member of the Cool Climate Oenology and Viticulture Institute teaching Wine Appreciation I and II and the Introduction to the Wines of Ontario. He completed the Advanced Certificate in Wines and Spirits and is an approved assessor for the WSET. Chris is also a tutored tasting consultant for the Gourmet Food & Wine Expo in Toronto and head judge of the InterVin International Wine Awards. He has been a wine judge for the Ontario Wine Awards, International Value Wine Awards, Canadian Wine Awards, the International Eastern Wine Competition, the Cuvée Wine Awards and the Experts’ Tasting. His weekly wine column, Waters & Wine, is syndicated across the Sun Media chain.

Lastly, but certainly not least – Chris is also a Member of the Wine Writers Circle of Canada.

Withdrawal policy for in – class courses : 
Withdrawal up to 2 weeks prior to course start date: Refund of tuition, less $150 administration fee. Withdrawal between 2 weeks and 3 days prior to course start date: Refund of 50% of tuition less $150 administration fee. Withdrawal 3 days or less to course start date: No refund. Please note all course materials are paid upon registration, and are non-refundable.
Withdrawal policy for distance or on-line courses: Withdrawal up to 10 days prior to course start date, refund of tuition, less $150 administration fee. Withdrawal less than 10 days to start date, no refund. Please note all course materials are paid upon registration and are non-refundable.

Advanced Standing:
Graduates of the following programs will be given entrance into Level 3 WSET Award (upon completion of an entrance test*):

  • Honours BSc in Oenology & Viticulture, Brock University
  • Canadian Association of Professional Sommeliers (CAPS)
  • Independent Wine Education Guild (IWEG) – Level 2 WSET
  • Master Taster Certificate, Niagara College
  • All other programs – please contactccovi@brocku.ca

*The entrance test will be used to demonstrate equivalent level of knowledge at the WSET Level 2. NOTE: There will be a nominal administration fee of $25 assessed at time of sitting for the test. Upon successful completion of the entrance test, you must be sufficiently familiar with the WSET Systematic Approach to Tasting prior to the commencement of the first Level 3 class.

Please speak with Barb Tatarnic, Manager of Continuing Education for confirmation via telephone: 905-688-5550 ext. 4652 or e-mail: ccovi@brocku.ca

Examination Procedure:

The Wine & Spirit Education Trust operates a thorough system of checks before the release of examination results in order to ensure that, as far as possible, they are completely accurate. An enquiries and appeals system exists to identify and correct errors in marking and/or processing. Please note that a scanning process is used to mark the multiple choice examination and it is therefore very rare for initial marks to be incorrect, providing the candidate has completed the answer form header correctly.

If you believe there is an error in the grading of papers, please contact Barb Tatarnic, WSET at CCOVI, Brock University (the organization responsible for conducting the examination) and ask for a copy of the guidance notes and “Application Form for Enquiries against Examination Results”.

Candidates Requiring Reasonable Adjustments:

A reasonable adjustment involves any action that helps to reduce the effect of a disability or difficulty that places the candidate at a substantial disadvantage in the assessment situation. WSET and CCOVI, Brock University seek to conduct the assessment of all candidates in a way that puts them at no disadvantage, or advantage, over other candidates.

Reasonable adjustments must not affect the integrity of what needs to be assessed, but may involve:

  • Changing standard assessment arrangements, for example allowing candidates extra time to complete the assessment activity
  • Adapting assessment materials, such as providing materials in large text format
  • Providing access facilitators during assessment, such as a sign language interpreter or reader
  • Re-organising the assessment room, such as removal of visual stimuli for an autistic candidate.

A “Request for Reasonable Adjustment” form is only approved or set in place before the assessment activity takes place; please speak with Barb Tatarnic either at time of registration or after the first class has concluded if you have any special assessment needs which will require any reasonable adjustments to be made for examination purposes. Out of fairness to all candidates, evidence of the individual circumstance(s) must be produced.


Candidates Requiring Special Consideration due to temporary illness, injury or adverse circumstance:

“Special Consideration” situation is when the candidate is not able to take the examination due to temporary illness, injury, indisposition or adverse circumstances at the time of the examination. It is crucial that the candidate inform the Program Manager (Barb Tatarnic) so a “Request for Special Consideration” form may be completed. WSET must be notified through CCOVI (APP) in writing within five days of the examination date. Consideration will only be considered with the inclusion of supporting independent documentation.

Where a candidate is unable to attend an examination due to recent personal illness, accident or bereavement we will accommodate the candidate with an alternative examination date at no extra cost (with proper documentation).

Not able to write or no shows will be assessed with a “Re-sit” fee which is non-refundable.

Costs are subject to change – consult with the Program Manager to confirm fees:
Level 1: $100
Level 2: $125
Level 3: $175 (written) and $175 (tasting)

A candidate may only appeal against an examination result once an enquiry has been processed. Any candidate unsatisfied with the result of the review and re-marking of an examination paper should first contact Barb Tatarnic, WSET Manager in writing to request an “Appeal against Examination Results Application” form. The Appeal will be taken to WSET Awards and assessed by the Director of WSET Awards and subsequently submitted to the Appeals Panel for independent review. WSET Awards will advise the candidate and WSET Brock University of its decision within 40 working days for Levels 1-3 and 60 working days for Level 4 and 5.

Where appeals are upheld WSET Awards will:

  • Refund the appeal application fee
  • Amend the examination result accordingly
  • Issue a new certificate free of charge following return of the original certificate as appropriate.

Appeal Application Fee: 
Costs subject to change – consult with the Program Coordinator to confirm.
2009/2010 fees:
Level 1 : $75
Level 2 : $75
Level 3 – Unit 1 Theory: $175
Level 3 – Unit 2 Tasting: $130

WSET Spirits Specialization (also see Online options below)

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.

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)

Upon successful completion you will receive a WSET certificate and lapel pin and will be able to use the associated WSET certified logo.

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

Wine Appreciation Courses

COURSE AVAILABILITY

REGISTER NOW (Tuesdays, September 24 to December 10, 2019)

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 in September during evenings. Duration: 12 weeks
  • Registration fee: $300.

COURSE AVAILABILITY

REGISTER NOW (Wednesdays from January 15 to April 1, 2020)

ABOUT THE COURSE

  • A special interest course designed to deepen and refine your wine tasting skills as well as to explore the major wine regions of the world. Discover wines from historic Old World regions as well as the emerging New World. Prerequisite: Wine Appreciation I is preferable.
  • Course runs in January during evenings. Duration: 12 weeks.
  • Registration fee: $325.

course availability

REGISTER NOW (Tuesdays, January 14 to March 10, 2020 at 7 p.m.)

ABOUT THE COURSE

A special interest course focused on the wines of Ontario – how they are grown and made. Become familiar with VQA wines and the viticultural areas in which they are grown. Upon successful completion students will receive the Ontario Craft Wineries (formerly known as the Wine Council of Ontario) Certification. This course may also be used a prerequisite for entrance to some Sommelier programs.

  • Course starts in January during evenings. Duration: 9 weeks.
  • Registration fee: $275.

Cider and Perry Production Training

Cider 101 – Meet your instructor – steve trussler

course availability

REGISTER NOW (April 13-17, 2020)

ABOUT THE COURSE

Cost:  $1750.00 CAD plus HST

Gain a thorough understanding of cider and perry production through this 5 day intensive program being held in Canada for the first time through CCOVI, the first 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, cider making 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.

Production, growing practices, economics, legal framework and terminologies are all covered along with tasting to develop product profiles.
Certification is through the Cider Institute of North America, recognized as the industry standard for quality in the cider industry.
Course runs 4 full days plus examination on the 5th day (8:30-5 p.m. daily; Friday 9-3 p.m.)

*Cancellations received  a minimum of 10 working days prior to course start date will be refunded 100% minus a 5% processing fee. Cancellations received 5-10 working days prior to course start date will be refunded 50% minus a 5% processing fee.Cancellations received less than 5 working days prior to course start date are non-refundable;  however, substitutes from the same organization are welcome. If for any reason the class is cancelled or interrupted, Brock University will not be responsible for refunding of airfares and payment of accommodation, and will reimburse other costs in proportion to the cancelled activities minus a fair administrative cost.

Course Summary

Please contact ccovi@brocku.ca for more information.

Course availability

DATE:  TBA

ABOUT THE COURSE

Cost:  $2650 CAD plus HST  Registration is limited to 20 participants only so as to achieve maximum benefit for all attendees.

This course, taught by Peter Mitchell for the Cider Institute of North America in collaboration with Brock University, is a Core Module for the Advanced Certificate in Cider & Perry Production. It builds upon the Cider & Perry Production – Foundation class and aims to cover, in depth, the following key aspects of cider & perry production:

  1. Range of methods that can be utilized from fruit processing to the final processing and packaging of cider and perry
  2. Criteria required to establish and carry out successful fermentation of apple and pear juice
  3. Methods that can be utilized to control the fermentation process
  4. Management, role and importance of the maturation process
  5. Chemistry, microbiology and biochemistry of cider & perry production
  6. Technology, equipment and materials that can be utilized in the production processes
  7. Importance and application of laboratory quality control in all aspects of the cider and perry production process

Class content:

  1. Production planning and control
  2. Biotechnology of cider production
  3. Fermentation and maturation
  4. Production processes and technologies
  5. Sensory analysis for cider and perry production
  6. Alternative techniques and adding value

Participants will receive:

Expert training, practical methods and a wide ranging advice and guidance

Detailed reference manual and workshop notes

Comprehensive electronic Technical Manual, which includes proforma documents and spreadsheets for use in cider and perry production

Prerequisite for attendance:

Be over the legal minimum age for the retail purchase of alcoholic beverages.

Have achieved the Foundation Certificate in Cider & Perry Production.

If you have NOT attended the Foundation class you must provide details of what other training and/or experience you have by filling in the following Prerequisite Form.

A Cider and Perry Production-Science and Practice Prerequisite Form will need to be filled in by anyone who does not have the Cider & Perry Production – A Foundation course.

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.

CCOVI, 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 ccovi@brocku.ca

The fee for this course is $2,650 + HST CAD. Complimentary parking, lunches, refreshments, cider sensory tastings, all course materials and a comprehensive electronic Technical Manual which includes proforma documents and spreadsheets for use in cider and perry production..

Cancellations received before May 10 will be refunded 100%, minus a $25 CAD service fee. Cancellations received May 10-17 will be refunded 50% minus a $25 service fee. Cancellations received after May 17 are non-refundable; however, substitutes from the same organization are welcome. If for any reason the class is cancelled or interrupted, CINA and/or Brock University will not be responsible for refunding of airfares and payment of accommodation, and will reimburse other costs in proportion to the cancelled activities minus a fair administrative cost.

Note: We will make every attempt to send the course materials well in advance of the class, but problems with delivery are not considered grounds for cancellation.

Course availability

Next Available Date:  TBA

ABOUT THE COURSE

Cost:  $1500 CAD plus HST   Registration is limited to 14 participants only so as to achieve maximum benefit for all attendees.

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 lab methods for cider and perry production.

The course aims to cover, in depth, the following key aspects of cider & perry analysis:

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

CLASS CONTENT:

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 Foundation Certificate in Cider & Perry Production. 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).

The fee for this course is $1500 + HST CAD. This includes instruction, all course materials, Laboratory Testing Manual, coffee/tea/light breakfasts, lunches, and samples.

Cancellations received before September 13 will be refunded 100%, minus a $25 CAD service fee. Cancellations received September 13-20 will be refunded 50% minus a $25 service fee. Cancellations received after September 20 are non-refundable; however, substitutes from the same organization are welcome. If for any reason the class is cancelled or interrupted, CINA and/or Brock University will not be responsible for refunding of airfares and payment of accommodation, and will reimburse other costs in proportion to the cancelled activities minus a fair administrative cost.

Online courses

We are pleased to offer several continuing education course offerings that remove both geographical and time barriers for those wishing to enroll in our Certificate in Ontario Wine, WSET Level 1 in Wines, WSET Level 2 in Wines & Spirits and WSET Level 1 and 2 Spirits specialization courses.

Students are advised to book at least 2 weeks ahead of the start date, to allow for materials (WSET Study Package) to be delivered and pre-reading. Students registering less than 6 working days before the start of the course will incur a $50 late booking fee. Course materials will be posted to a student’s home upon confirmation of payment of fees. You may be subject to additional courier fees for those registering after the registration deadline.

Access:
Students are provided with a login for the online classroom. The online classroom will provide you with activities, group tastings, feedback tests and a full mock up examination.

Computer Needs:
It will be assumed that students have basic computer literacy and internet navigation skills.  See Course Description for your minimum computer requirements.

Final Examination:
On-line students will be required to write their final examination at the Cool Climate Oenology & Viticulture Institute (CCOVI), Brock University on the Examination date shown. Students wishing to write on an alternate date must speak with Barb Tatarnic at CCOVI (see “Course Summary”).

Withdrawal Policy:
Withdrawal up to 10 days prior to course start date, refund of tuition, less $150 administration fee. Withdrawal less than 10 days to start date, no refund. Please note all course materials are paid upon registration and are non-refundable.

Register Now:
See ‘Course Listing’ page for optional dates.

Policies and Procedures

For more information on Distance Education contact Barb Tatarnic, WSET Program Provider – email: ccovi@brocku.ca

CCOVI is pleased to offer the WSET Level 1 Award in Wine in an Online format!

This is a beginner level wine course for those starting a wine career or those wishing to explore wine for personal interest.  There is no prerequisite to register.

Cost:  $345

COURSE AVAILABILITY

REGISTER NOW (Monday February 24 to March 22, 2020)
Registration Deadline:  February 14, 2020 (1 pm)

REGISTER NOW (Monday May 4 to May 31, 2020)
Registration Deadline:  April 27, 2020 (1 pm)

REGISTER NOW (Monday June 29 to July 26, 2020)
Registration Deadline:  June 19, 2020 (1 pm)

ABOUT THE COURSE

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. The course material should take about 6 hours in total to complete plus revision time.

The course prepares the student for our qualifications and they are guided by a WSET educator. The student can contact the educator any time for the duration of the scheduled course, should they 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 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 wines during their studies. All the required wines for the course can be found in the online Equipment List. Any additional wines can be found in the Specification. Students can post their tasting notes in the Online Classroom for review by the educator.

Students will require access to a computer (recommended) and/or HTML5 compatible mobile or tablet with the following minimum requirements: Internet Explorer 10, 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).

Module 1:  What is Wine and How is it made?
Name the main parts of a grape and what they contain. Name the key stages in the annual cycle of grape growing and know what happens during ripening. Name and define different grape growing climates and state how they can affect the characteristics of grapes. List the requirements for and the products of alcoholic fermentation. Name and correctly order the key stages in the production of still white, red and rose wines.

Module 2:  Types and Styles of Wine
Identify the three main styles of wine:  still wines, sparkling wines, fortified wines. Study the notable structural characteristics of all wines.

Module 3:  Introduction to Tasting   
To learn how to taste wine and describe its notable characteristics using language from WSET’s Systematic Approach to Tasting. To distinguish differences and similarities between different styles of wine.

Module 4:  Grape Varieties and Wines    
Name the principal grape varieties and identify the characteristics and styles of their wines. Identify and relate named wines from principal grape varieties to the grape varieties, types, characteristics and styles of wine. Identify and relate other popular named wines to the types characteristics and styles of wine.

Module 5:  Storage and Service of Wines    
Identify and define the ideal conditions for the short and long-term storage of wine. State the recommended service temperature for the principal types and styles of wine. State the correct procedures for opening and serving wine.

Module 6:  Pairing Food and Wines    
To Identify the principal food and wine interactions and recognise the effect they typically have on a wine.

Module 7:  Revision

EXAMINATION – Your final examination must be written at Brock University. Please contact Barb Tatarnic at ccovi@brocku.ca to request your examination date.

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.

Level:  Beginner to intermediate
Duration:  5 week online course
Study time:  28 hours
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 in the mail the week prior to class. Late registrants will receive theirs by courier.  Your program provider will send you course information followed up by WSET contacting you by email the day or two prior to your course start date with personal access information for the online classroom.
Assessment is by a closed-book exam of 50 multiple-choice questions written with your program provider.

Cost:  $650

Cancellation and Refund Policy:  Go to the Policies page found on the WSET Overview listing.

COURSE AVAILABILITY

REGISTER NOW (November 11 to December 15, 2019)
Registration Deadline:  November 1, 2019 (1 p.m.)

REGISTER NOW (January 6 to February 9, 2020)
Registration Deadline:  December 13, 2019 (1 p.m.)

REGISTER NOW (January 27 to March 1, 2020)
Registration Deadline:  January 17, 2020 (1 p.m.)

REGISTER NOW (February 17 to March 22, 2020)
Registration Deadline:  February 7, 2020 (1 p.m.)

REGISTER NOW (March 2 to April 5, 2020)
Registration Deadline:  February 21, 2020 (1 p.m.)

REGISTER NOW (March 23 to April 26, 2020)
Registration Deadline:  March 13, 2020 (1 p.m.)

REGISTER NOW (April 13 to May 17, 2020)
Registration Deadline:  April 3, 2020 (1 p.m.)

REGISTER NOW (May 11 to June 14, 2020)
Registration Deadline:  May 1, 2020 (1 p.m.)

REGISTER NOW (June 8 to July 12, 2020)
Registration Deadline:  May 29, 2020 (1 p.m.)

REGISTER NOW (June 22 to July 26, 2020)
Registration Deadline:  June 12, 2020 (1 p.m.)

ABOUT THE COURSE

This course is based around a 5-week, 6-module online programme 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 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 as there are no live chats or webinars.

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 wine label terminology and recognise the styles produced by the main grape varieties in key wine regions.

Students are advised to taste a range of wines during your studies. A list or recommended tasting samples can be found in the specification. Students can post their tasting notes in the Online Classroom for review by the educator.

Students will require access to a computer (recommended) and/or MTML5 compatible mobile or tablet with the following minimum requirements: Internet Explorer 10, Firefox 25.0, Safari 6, Chrome 30.0 or other MTML5 compatible; web browser with JavaScript and cookies** enables; Adobe Reader XI or equivalent; Internet access (broadband recommended).

Course Structure:

Week 1 (Module 1):  Introduction to Wine Tasting, Pairing, Storage and Service
Learn to taste and describe wines using the WSET Systematic Approach to Tasting. Discover the key considerations when pairing food and wine successfully. Learn the processes and principles of wine storage and service.

Week 2 (Module 2):  Factors Affecting Wine Style and Quality
Learn how the environmental and winemaking factors influence the style and quality of wine. Learn the meaning of labelling terms related to vine age and grape-growing options.

Week 3 (Module 3):  Still Red Wine
Learn how the environmental and winemaking factors influence the principal and regionally important black grape varieties, how they influence the style and quality of the wines produced. Meaning of labelling terms indicating style and quality.

Week 4 (Module 4):  Still White Wines
Learn how the environmental and winemaking factors influence the principal and regionally important white grape varieties, how they influence the style and quality of the wines produced. Meaning of labelling terms indicating style and quality.

Week 5 (Module 5):  Other Styles of Wine
Learn about the key grape varieties used to produce the principal styles of sparkling and fortified wines key winemaking processes used to make sparkling and fortified wine Meaning of the labelling terms associated with sparkling and fortified wines.

Week 6 (Module 6): Revision and Feedback Questionnaire
There is a mock multiple-choice examination to complete.

CCOVI is pleased to offer the WSET Level 1 Award in SPIRITS in an Online format!

This is a beginner level course for those starting a career in the spirits industry or those wishing to explore spirits for personal interest.  There is no prerequisite to register.

Cost:  $325

COURSE AVAILABILITY

REGISTER NOW (Monday January 6 to February 2, 2020)
Registration Deadline:  December 13, 2019 (1 pm)

REGISTER NOW (Monday June 1 to June 28, 2020)
Registration Deadline:  May 22, 2020 (1 pm)

ABOUT THE COURSE

The course is based around a 4 week, 6 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. The course material should take about 6 hours in total to complete plus revision time.

The course prepares the student for our qualifications and they are guided by a WSET educator. The student can contact the educator any time for the duration of the scheduled course, should they 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. All the required spirits for the course can be found in the online Equipment List. Any additional spirits can be found in the Specification. Students can post their tasting notes in the Online Classroom for review by the educator.

Students will require access to a computer (recommended) and/or HTML5 compatible mobile or tablet with the following minimum requirements: Internet Explorer 10, 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).

Module 1:  Spirits Production
List and state the purpose of the four key steps used in spirits production.

Module 2:  Brandy and Vodka
State the raw materials used to produce brandy and vodka. State the key flavour characteristics of these two spirits. Identify the key production processes that can have a defining influence on the characteristics of brandy and vodka. State the meaning of the key labelling terms for brandy. Identify the two types of still, state how they are used and the style of spirit they can produce.

Module 3:  Rum, Tequila and Whisk(e)y
State the raw materials used to produce Rum, Tequila and Whisk(e)y. State the key flavour characteristics of these three spirits. Identify the key production processes that can have a defining influence on the characteristics of Rum, Tequila and Whisk(e)y. State the different styles of rum and the labelling terms of Tequila and Whisk(e)y.

Module 4:  Flavoured Spirits, Storage and Service of Spirits
Describe the different techniques to add flavour to spirits. State the principal types of flavoured spirits. Describe the correct procedures for the storage of spirits. Name the important ingredients used to make cocktails. Identify the common equipment and glassware used in the service of spirits. State the four factors to consider when making a balanced cocktail.

Module 5:  Tasting Area
Describe spirits using language from the WSET Systematic Approach to Tasting (SAT), Practice your tasting skills and familiarise yourself with some of the key styles of spirits on the syllabus.

Module 6:  Revision and Resources
Revision and Examination Preparation

EXAMINATION – Your final examination must be written at Brock University. Please contact Barb Tatarnic at ccovi@brocku.ca to request your examination date.

A specialized program for individuals wishing to develop their expertise in spirits and liqueurs. 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.

Level:  Beginner to intermediate
Duration:  5 week online course
Study time:  26 hours
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 in the mail the week prior to class. Late registrants will receive theirs by courier.  Your program provider will send you course information followed up by WSET contacting you by email the day or two prior to your course start date with personal access information for the online classroom.
Assessment is by a closed-book exam of 50 multiple-choice questions written with your program provider.

Cost:  $395

Cancellation and Refund Policy:  Go to the Policies page found on the WSET Overview listing.

REGISTER NOW (November 18 to December 22, 2019)
Registration Deadline:  November 8, 2019 (1 p.m.)

REGISTER NOW (January 6 to February 6, 2020)
Registration Deadline:  December 13, 2019 (1 p.m.)

REGISTER NOW (March 16 to April 19, 2020)
Registration Deadline:  March 6, 2020 (1 p.m.)

REGISTER NOW (May 11 to June 14, 2020)
Registration Deadline:  May 1, 2020 (1 p.m.)

REGISTER NOW (June 29 to August 2, 2020)
Registration Deadline:  June 19, 2020

ABOUT THE COURSE

This course is based around a 5-week, 6-module online programme 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 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 as there are no live chats or webinars.

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.

Students are advised to taste a range of spirits during your studies. A list or recommended tasting samples can be found in the specification. Students can post their tasting notes in the Online Classroom for review by the educator.

Students will require access to a computer (recommended) and/or MTML5 compatible mobile or tablet with the following minimum requirements: Internet Explorer 10, Firefox 25.0, Safari 6, Chrome 30.0 or other MTML5 compatible; web browser with JavaScript and cookies** enables; Adobe Reader XI or equivalent; Internet access (broadband recommended).

Course Structure:

Week 1 (Module 1): Introducing Spirits
Learn to taste and describe spirits using the WSET Systematic Approach to Tasting. Discover how spirits are made and the influence of production methods on the style of spirit produced.

Week 2 (Module 2):  Fruit and Sugar Cane Spirits
Learn about the raw materials and production processes used to produce the principal types of fruit and sugar cane spirits. Learn about the key characteristics and labelling terms used for these styles of spirits.

Week 3 (Module 3):  Whisk(e)y, Tequila and Mezcal
Learn about the raw materials and production processes used to produce the principal types of whiskies, tequila and mezcal. Learn about the key characteristics and labelling terms used for these styles of spirits.

Week 4 (Module 4):  Vodka; Flaoured Spirits; Liqueurs and Aromatised Wines
Learn about the raw materials and production processes used to produce the principal types of vodka, flavoured spirits, liqueurs and aromatised wines. Learn about the key labelling terms used or these styles of spirits.

Week 5 (Module 5):  Bar Essentials and Cocktails
Learn about the common equipment and glassware used in the service of spirits and cocktail. Learn about the key ingredients and the factors to be considered when making a balanced cocktail. Learn about the key cocktail families and know notable examples from each.

Week 6 (Module 6): Revision and Feedback Questionnaire
There is a mock multiple-choice examination to complete.

COURSE AVAILABILITY

REGISTER NOW (February 7 to March 13, 2020)
Registration Deadline:  Jan. 31, 2020

REGISTER NOW (May 8 to June 12, 2020)
Registration Deadline:  May 1, 2020

REGISTER NOW  (August 7 to September 11, 2020)
Registration Deadline:  July 31, 2020

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 Certificate 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.

Duration: 5 week online study.
Approximately 6 hours of study per week. The course has no fixed study times so that students may plan their studies to suite your own schedule. It is assumed that students have basic computer literacy, internet navigation skills and a reasonable standard of written and spoken English.

Cost:  $195

Deliverables:

  • Achieve basic competencies in content related to the wines of Ontario including an understanding of cool climate viticulture; cool climate winemaking; appellation systems and their impact; VQA.
  • Develop skills related to the critical sensory assessment of wines.
    Understand the basic components of wine and their impact on wine quality and wine style.
  • Ontario wine industry history.
  • Gain increased confidence in Ontario wine selection and purchasing prowess.

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).

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 Wine Council of Ontario 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 Sakai, 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. 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
Week 2: Origins of the Ontario Wine Industry, Appellation Systems and the Vintner’s Quality Alliance of Ontario
Week 3: Viticulture, Winemaking and Wine Styles
Week 4: Critical Sensory Assessment of Wine
Week 5: Understanding the relationship of food and wine Certification All successful registrants will be granted a certificate through the Cool Climate Oenology and Viticulture Institute Continuing Education Program suitable for framing.

OPTIONAL: Craft Wineries of Ontario (formerly known as the Wine Council of Ontario) examination: If not already taken, course registrants may write the additional certification through the Craft Wineries of Ontario. This examination will be written at Brock University. Please contact Barb Tatarnic at btatarnic@brocku.ca to set your exam date. This examination must be written within 1 year of the online course start date. 50 multiple-choice questions – one hour to complete. A Certificate of Merit is issued if the registrant receives 86% or better.

Withdrawal Policy:
Withdrawal up to 10 days prior to course start date, refund of tuition, less $50 administration fee.  Withdrawal less than 10 days to start date, no refund.  Please note all course materials are paid upon registration and are non-refundable.

Contact us

For more information or to discuss your individual needs please Barb Tatarnic, Manager of Continuing Education and Outreach for the Cool Climate Oenology & Viticulture Institute:
905-688-5550  x4652
ccovi@brocku.ca