Fundamentals & Service of Wine

ICE has developed a unique program designed to explore the beverage and bar sector of the restaurant and hospitality industry. The courses cover spirits, mixology, wine, business and management in the beverage arena. Each course has 16 lessons, and the courses may be taken in any order. Depending on your background, interests and aspirations, you may wish to enroll in one, two or all three. The program has options for current hospitality professionals and newcomers to the field, including bartenders, sommeliers, servers or cooks who are interested in wine, the beverage sector, beverage management or broadened exposure. Students receive a certificate of completion for each course taken. To fully benefit from their current skills, wine professionals should enrich their knowledge of the product and enhanced sales techniques. Lectures and tastings will explore terroir, viticulture, fermentation, vinification, varietals, cellaring and major wine production regions, while covering service and presentation techniques with demonstrations and hands-on exercises. New York sommeliers will teach about wine and how to offer it effectively during guest lectures. Students will have the opportunity to learn the skill of evaluating and tasting wine for quality and flaws, hospitality-driven service, and sales. Each class will include a tasting of at least six wines. The class will include an in-depth tour and tasting of a local winery, as well as a written and practical examination of material covered and the ServSafe alcohol exam.