Red wine is poured into one of several glasses

Intensive Sommelier Training

The Ultimate Wine Education at ICE

Certificate Program

Now Exclusively Taught at ICE

The 51 now offers one of the country's premier wine courses, Intensive Sommelier Training, at our New York and Los Angeles campuses. Students taste more than 300 benchmark wines from around the world using the Court of Master Sommeliers' (CMS) Deductive Tasting Method. Upon graduating, students will sit the CMS Introductory and Certified Sommelier examinations onsite.

Earn the internationally recognized credential at the No.1 ranked culinary school in America.*

Quick Facts

Course Name: Intensive Sommelier Training

Course Duration: 10-18 weeks

Class Times: morning, afternoon, evening

Get More Info

Dean of Wine Studies Scott Carney

Masterful Instruction

This is the only sommelier course approved by the Court of Master Sommeliers, Americas. Study with experts of the craft with a curriculum created by ICE’s Dean of Wine Studies, Scott Carney (MS). Sommelier classes combine lectures with analytical tastings of wine from the world's major regions as well as service and business skills for application in the beverage and hospitality industries.

A culinary student pours red wine

Full Bodied Experience

The customized, immersive curriculum consists of eight modules that cover essential topics, including grape growing and winemaking, tasting and professional service techniques and much more. Embark on a virtual tour of the world’s great wine-growing regions, immersing yourself in the geography, geology and history of the storied hills and valleys. Over the span of our sommelier continuing education course students taste more than 300 wines.

A sommelier training student holds a glass of red

Possibilities Pour Over

The world of wine offers a wide range of career opportunities, including sommelier, beverage director, tasting room coordinator, wine bar proprietor, brand ambassador, wholesaler, retailer, publicist and more. With ICE's sommelier training under your belt, you can add a new credential to add to your resume, or simply deepen your knowledge of wine as an enthusiast. Or both.

Study at the Campus of Your Choice

Court of Master Sommeliers logoTo provide the utmost flexibility, you can pursue your sommelier training in-person at an ICE campus in New York or Los Angeles. We offer a wide variety of schedule options, including morning, afternoon or evening schedules depending on which campus you choose. Classes meet between two, three or five times per week.

Tuition includes tastings of 300+ benchmark wines, Court of Master Sommeliers Introductory and Certified exam fees, textbooks, tasting notebooks, aroma wheel, microfiber polishing cloth and wine key so you're fully equipped for the classroom from day one.Visit our Tuition and Discounts page for complete information on the cost for specific class dates and times.

Click to Open

NEW YORK: Morning (10 weeks)

  • Hours: Mon. - Fri., 10 a.m. - 2p.m.
  • Start Dates:January 2, 2024
Click to Open

LOS ANGELES: Evening (17 weeks)

  • Hours: Mon., Tues., Weds., 6 - 10 p.m.
  • Start Date: TBD
Click to Open

NEW YORK: Evening (18 weeks)

  • Hours: Mon., Tues., Weds., 6 - 10 p.m.
  • Start Date: November 6
Click to Open

LOS ANGELES: Afternoon (17 weeks)

  • Hours: Mon., Tues., Weds.,10:30 am - 2:30 pm
  • Start Dates: February 26, 2024

Tuition Discount

Students can qualify for a tuition discount worth up to $4,000 by enrolling in Intensive Sommelier Training and one of ICE’s career training programs.

LEARN MORE

Take the Next Step Toward a Culinary Career

The admissions process is the start of a lasting relationship with ICE. Your Admissions Representative will introduce you to the personal experience the culinary arts school is known for. Their mission is to understand your career goals and help you select the right program(s) to fit your needs and your interests.

Why Choose ICE

You know it's in you — the ambition to pursue a rewarding career in food. ICE is ready to help you find your culinary voice and achieve your culinary career dreams.

12 Reasons Why You Should Choose ICE.

International Students

Like the cities our campuses inhabit, ICE is a hub of multiculturalism. We’re proud to have had students from 44+ countries choose ICE for their career training and we celebrate the unique perspective an international student body provides. International students have the opportunity to gain knowledge and hands-on experience in America’s major food cities, by attending our New York City or Los Angeles campuses. It’s no wonder students come from around the world to Find Their Culinary Voice at ICE.

Resources:

Ready to take your interest in ICE further? Speak to an admissions representative about your personal goals, start your application or download our career brochure so you can access our program information anytime.

Request Information

NY Career Brochure

LA Career Brochure

The Intensive Sommelier Training curriculum was developed by ICE New York's Dean of Wine Studies, Master Sommelier Scott Carney.

This sommelier continuing education course is designed to offer a comprehensive understanding of all facets of wine, covering topics ranging from tasting to wine list pricing — and much more.

TOPIC 1

WINE FOUNDATION

36 hours

The Wine Foundation unit will prepare students for future classes on the wine regions of the world. The course begins with the basics of grape growing and winemaking. Students will study the physiology of taste and how to taste and talk about wines. They will blind taste and evaluate wine, using the Court of Master Sommeliers Deductive Tasting Method. This includes practice identifying flaws in wine. The class will discuss the effects of aging wines and proper cellar conditions. There will be a lecture on food and wine pairing and occasion to taste classic food and wine pairings. There will be a detailed hands-on session on professional wine service including sparkling wines and decantation. The class will culminate in an international overview of important wine regions that will be covered in greater depth during the sommelier course and closes with a final exam comprising a theory paper and blind tasting. After day one, an average of six to eight wines will be tasted each day.

Students will be taught:

  • How the senses of smell and taste are used in the analysis and evaluation of wines
  • How the aging of wine affects its quality and appearance
  • The service and sales aspect of the sommelier position
  • The proper technique for decanting and why it is important
  • The proper technique for the safe opening and service of sparkling wine.
  • The basic principles of wine and food pairing
  • Component tasting to explore your sensitivity to wine structure and begin blind tasting, using the tasting grid developed by the Court of Master Sommeliers, Americas
  • The major wine-producing regions of the world
TOPIC 2

WINES OF FRANCE

44 hours

The Wines of France unit begins with an overview of the quality levels of French wines, focusing on the AOC system. Students will be introduced to the major wine regions of France, their history, climates and terroir, wine styles, cuisine and customs. Students take a virtual and tasting tour of the wine regions of France, covering grape varieties, AOCs, styles of wine and labeling. The regions to be covered include: Alsace, Loire Valley, Burgundy, Rhône, Provence, Bordeaux, Languedoc-Roussillon, Southwest, Jura, Savoie and Champagne. An average of six to eight wines will be tasted each day.

TOPIC 3

NEW WORLD WINE REGIONS

28 hours

The New World Wine Regions unit begins with an overview of the history and current law regarding wine in the United States. The course then covers the wines of California, Oregon, Washington State and New York at length, and touches on other commercially-relevant states. We study the New World style, grape varieties planted, site selection and other winemaking decisions. The emerging markets of Canada and Mexico are discussed before proceeding to South America, studying the wine history of Chile, Argentina and Uruguay and covering a similar range of important topics. The important New World wine countries of Australia, New Zealand and South Africa are also taught with similar methodology. An average of six to eight wines will be tasted each day.

TOPIC 4

WINES OF ITALY

20 hours

The Wines of Italy unit begins with an overview of the quality levels of Italian wine. Students will be introduced to the major wine regions of Italy, their history, climates and terroir, wine styles and cuisine. We will take a virtual and tasting tour of the wine regions of Italy, covering grape varieties, appellations, regulations and labeling. The regions to be covered include Piedmont and the rest of Northern Italy, Tuscany and the rest of Central Italy, Southern Italy, and the islands. An average of six to eight wines will be tasted each day.

TOPIC 5

WINES OF THE IBERIAN PENINSULA

24 hours

The Wines of the Iberian Peninsula unit begins with an overview of the quality levels of Spanish wines. Students will be introduced to the major wine regions of Spain, their history, climates and terroir, wine styles and cuisine. We will take a virtual and tasting tour of the wine regions of Spain, covering grape varieties, appellation law, styles of wine and labeling. The regions to be covered include Rioja, Ribera del Duero, Navarra, Priorat, Rueda, Rías Baixas and many others. We will also discuss and study Cava production methods. In these sommelier courses we will study the production method and styles of fortified wine, covering Sherry, Port and Madeira. We will also study the still wine regions of Portugal, covering its long history, grape varieties, appellation law, styles of wine and labeling. The regions to be covered include: Douro, Dão, Bairrada, Setubal, Vinho Verde and others. An average of six to eight wines will be tasted each day.

TOPIC 6

WINES OF GERMANY, EASTERN EUROPE AND THE LEVANT

20 hours

This unit begins with an overview of the geography of these varied regions. Students will be introduced to the major wine regions of Germany, their history, climates and terroir, quality levels and cuisine. We will take a virtual and tasting tour of the wine regions of Germany, covering grape varieties, appellation law, styles of wine and labeling. We will emphasize the wines of the Mosel, Rheingau, Pfalz, Rheinhessen and Nahe. This module will then study Austria, Hungary and Greece. We will also touch on the ancient wine regions of Israel and Lebanon. An average of six to eight wines will be tasted each day.

TOPIC 7

BEER, SAKE AND SPIRITS

16 hours

The Beers, Sakes and Spirits unit begins with beer production, terms and styles. We then cover the production of sake, the regions and basic terminology. We will then discuss distillation and whiskies from around the world. The great brandies of the world, liqueurs and other spirits will be covered as well. The course will conclude with a theory paper and sparkling wine service exam, adhering to the Court of Master Sommeliers service standards.

Students will be taught:

  • The distillation processes by which all major spirits are produced
  • The popular and premium spirits brands in today’s market
  • The traditional aperitifs and digestifs that begin a meal
  • The great brandies of the world and their producers
  • The great whiskies of the world and their producers
  • The methods by which liqueurs are produced, how they are produced and from which region they originate
  • Classic and modern cocktails
TOPIC 8

WINE MANAGEMENT

12 hours

The Wine Management unit begins with creating a winning wine list including menu concept, pricing, variety of selections and creative marketing. Beverage cost control, vendor relations, cellar management and beverage law round out this module. The unit will conclude with a theory paper and decanting wine service exam, adhering to the Court of Master Sommeliers service standards.

Students will be taught:

  • How to design a wine list for various types of service venues
  • The proper formulae for pricing
  • The requirements for proper beverage and cellar management
  • The steps necessary for maintaining control of wine program costs
  • The implications of beverage laws to the sommelier position

Note: the Intensive Sommelier Training course at ICE is not an accredited program.

What Our Alumni Say

jhonel-faelnar

Jhonel Faelnar, Beverage Director of Atoboy, Atomix & Naro, New York

"The Intensive Sommelier Training program is an invaluable space where serious, passionate individuals looking to get into the sommelier profession can really immerse themselves in the world of wine from day one. The classes are created and led by Scott Carney, MS* and a team of seasoned master sommeliers. Learning and studying with them also serves to create opportunities for networking and growth. In short, if you want years of study thoughtfully condensed into the span of a few months, this program is for you."

Andrew Reed, Beverage Manager for Popular and Cantina & Pisco Bar at Public Hotel, New York

"The Intensive Sommelier Training course gave me knowledge not just to pass the CMS certification exam, but more than enough to succeed and progress quickly from the role of Sommelier to Beverage Manager. I credit the course and Scott*, as well as my classmates and guest lecturers, for giving me the knowledge and confidence to excel in the restaurant world."

Loris Anne Jones-Randolph, Food & Beverage Manager at the InterContinental Downtown Los Angeles

"Wow. This program really gave me the tools I needed to concretely speak about wine and it bolstered my confidence in my blind tasting skills by giving me all the theory and foundations I was looking for.The focus on theory, service and tasting sets the program apart."

Laura Giraudo, Founder of OAX Original, New York

"I did thorough research of the different programs available and I decided on ICE's Intensive Sommelier program because I was very interested in the Court of Master Sommelier's education. The fact that the intensive program was at ICE was a huge advantage as it is an institution praised for its quality education."

* Instructors vary by campus