Level 2 of the Olive Oil Sommelier Certification Course will look closely at olive oil production processes and how they affect specific sensory characteristics. In this 2-day course, we’ll dive deeper into olive oil chemistry, testing methods, quality standards and supply chain considerations, while exploring the world of olive cultivars. With an emphasis on advanced sensory assessment techniques, you’ll sample oils from 20+ countries through interactive tasting sessions to develop sensory memory and examine olive oil defects & quality characteristics.

Executive Director, Olive Oil Sommelier Certification program: Curtis Cord, publisher of Olive Oil Times and president of the New York International Olive Oil Competition.

Click here for information on Course One beginning June 1, 2017.
WHAT YOU’LL LEARN
  • Production and processing
  • Sensory assessment
  • Olive oil chemistry
  • Testing methods
  • Grades and standards
  • Supply chains
  • Advanced sensory assessment techniques
  • Olive cultivars
  • Olive oil defects and quality characteristics
TUITION INCLUDES
  • Application fee
  • Books and supplies
  • Certified cobalt tasting glass
  • Certificate of completion at course end

Note: Olive Oil Sommelier Certification is a multi-course comprehensive, certification series. As a pre-requisite, successful completion of Course 1 is required prior to attending this course. Click here for information on Course One.

About Olive Oil Times Education Lab:

The Olive Oil Times Education Lab supports projects that foster a greater understanding of olive oil through collaborative initiatives with partner organizations. Olive Oil Times is an independent online publication, and the leading source of olive oil industry news and information.

CLASS SCHEDULES

05/03/2018

05/05/2018 – $1400
Thur-Sat 9:00 am – 4:00 pm

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

UPCOMING CLASSES

Oct 2017

ESSENTIALS OF PASTRY ARTS


10/23/2017 -

11/01/2017 – $1,550
Mon Wed & Fri 5:30 pm – 10:30 pm

ESSENTIALS OF SPANISH COOKING


10/23/2017 -

10/27/2017 – $1,495
Mon-Fri 9:30 am – 2:30 pm

ARTISANAL BREAD BAKING


10/30/2017 -

11/3/2017 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

ESSENTIALS OF FINE COOKING


10/30/2017 -

11/03/2017 – $1,750
Mon-Fri 9:30 am – 2:30 pm

Nov 2017

TAPAS ESSENTIALS


11/02/2017 -

11/03/2017 – $695
Thurs & Fri 5:45 pm – 10:45 pm

FOOD STYLING FOR MEDIA


11/03/2017 -

11/04/2017 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

CHARCUTERIE & PÂTÉS


11/06/2017 -

11/08/2017 – $820
Mon-Wed 9:30 am – 2:30 pm

Dec 2017

CHOCOLATE, CANDY & CONFECTIONS


12/04/2017 -

12/08/2017 – $1,030
Mon – Fri 9:30 am – 2:30 pm

Jan 2018

CULINARY TECHNIQUES


01/04/2018 -

02/01/2018 – $8,230
Mon-Fri 9:30 am – 2:30 pm

BREAKFAST BREADS & PASTRIES


01/08/2018 -

01/12/2018 – $1,030
Mon-Fri 8:30 am – 2:30 pm

UPCOMING CLASSES