Course in Oenology

Top Course Studies in Oenology

Oenology

What is a Course in Oenology?

Oenology, or the study of wine and winemaking, exposes students to the process of making wine from growing grapes and other fruits used in winemaking to fermentation of wine by introducing oxygen to facilitate yeast growth. Students will not only learn about the different types of grapes used to make wine but will also understand how to "taste" wine, what wine to serve with what foods and differentiate among the many locally and internationally produced wine. Courses also provide information about the wine industry, marketing, wine consulting and hospitality services involving fine wines.

What are the Benefits of Taking a Course in Oenology?

Wine is one of the most popular beverages in all parts of the world. Students earning a certification in wine studies will have access to a variety of global jobs including wine sales specialist, winery tour guide, hospitality assistant/manager, wine ambassador, winery lab technician and even field inspector at vineyards where grapes are grown and wine is regionally produced.

How Much Does It Cost to Take a Course in Oenology?

Tuition costs of a wine study program vary among schools and are primarily dependent on where the school is located and if the student plans on specializing in one specific area of the wine study program.

What are the Requirements for a Course in Oenology?

Although having prior knowledge about wine is not necessary, students should have a deep interest in winemaking, wine tasting and the agricultural aspects of growing grapes.

Why Take an Online Course in Wine studies?

In addition to providing specialized instruction regarding wine and winemaking, students completing a wine studies program will have uncommon knowledge about a specific niche of the culinary arts which can lead to a variety of job openings available in Europe, Asia and the Americas.

Where to take a Course in Oenology?

Wine studies are provided online as well as in culinary arts schools. Students will also need to engage in hands-on activities that may require internships at wineries, upscale restaurants and wine laboratories.

How to apply to a Course in Oenology?

Search for your program below and contact directly the admission office of the school of your choice by filling in the lead form.

 

 

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Wine and Spirits Initiation - Enology courses in Paris

Le Cordon Bleu Paris
Campus Part time

Wines are chosen with care to illustrate each theme. Wine-tastings are lively, friendly but studious events. Students are encouraged to actively participate in the discussions. [+]

Best Course Studies in Oenology 2017. Wine and Spirits Initiation - Enology courses in Paris Le Cordon Bleu offers a Wine and Spirits Initiation to all who would like to awaken their taste buds to enjoying wine. Wines are chosen with care to illustrate each theme. Wine-tastings are lively, friendly but studious events. Students are encouraged to actively participate in the discussions. You will quickly develop a more discerning palate, for the benefit of your professional success and for your own personal satisfaction. You will be amazed how much you learn. Courses are given in French and translated into English. Module I - french wines and vineyards A series of wine-tastings explore the richness and diversity of the French wine regions, including Bordeaux, Burgundy, Champagne, Alsace and Rhone Valley. You will encounter a representative range of French wines, from regional appellations to "grand crus". How can you resist! Module II - wines of the world Over the last 20 years wines throughout the world have changed dramatically and are now engaged in fierce competition in their quest for excellence. The great classic wines of Europe have never been better but quality wines from Australia, California, South Africa, Chile, Argentina and New Zealand are now competing with them. This module is about broadening your tasting horizons, discovering exceptional wines from a number of different countries, and even includes "eaux-de-vie” and liqueurs. A whole new universe to explore! Schedule Each module is composed of 7 tastings taking place once a week from 7 to 9 pm. Price The Wine and Spirits Program costs 480 € for each module. Sessions All modules are offered every trimester: January, April, June, and September. Important note for students The school schedule has been adapted to enable Cuisine and Pastry students to follow the Wine module for their respective level. [-]

Hautes Études du Goût de la Gastronomie et des Arts de la Table

Le Cordon Bleu Paris
Campus Full time 2 weeks October 2017 France Paris

The world of gastronomy and the art of fine dining is facing major changes. Consumers are more open-minded, more curious and more demanding about quality, service and information. [+]

Hautes Études du Goût de la Gastronomie et des Arts de la Table ARE YOU READY FOR A UNIQUE EXPERIENCE? The world of gastronomy and the art of fine dining is facing major changes. Consumers are more open-minded, more curious and more demanding about quality, service and information; at the same time, professionals are faced with rapidly evolving careers and have to choose between progressing in their own specialty or changing direction. Hautes Études du Goût provide a unique, multi-disciplinary program which aims at putting forward all the scientific, cultural, sociological and economic aspects of taste, gastronomy and the art of fine dining. After successful completion of the study program, students will be awarded the D.U.G.G.A.T (Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table), an official diploma delivered by the Université de Reims Champagne-Ardenne. For students within the European Union, 60 ECTS credits (European Credit Transfer System) are associated with the D.U.G.G.A.T. 60 ECTS credits represent a full-time academic year of formal learning in the European system. Classes are given in French and translated into English simultaneously. In addition, students will receive a certificate from Le Cordon Bleu. Articulation between the Hautes Etudes du Goût program and Le Cordon Bleu Master of Gastronomic Tourism: Any Hautes Etudes du Goût/DUGGAT graduate who wishes to further explore their passion for food and wine and enrol in the Master of Gastronomic Tourism program will receive recognition for ONE (1) elective unit of the MGT. 2016 SESSION Ask now for your application form for our 2016 course (2 weeks in October)! COURSE PROGRAM Restaurant criticism: the delicate act of judging in the sensitive field of taste Fortunato da Camara, food critic for Publico newspaper (Portugal) and culinary books author. HEG 2011 Graduate. Culture and Food: a comparative approach to food in 5 European countries and in the United States Estelle Masson is a lecturer in social psychology at the Université de Bretagne occidentale. Socio-anthropology of food - food and ethics Socio-anthropology of food - food and ethics. Presented by Vincent Moriniaux, Lecturer at the University Paris-Sorbonne Wine and magical thinking Frédéric Brochet, Wine company manager, winemaker Having redrawn the expansion of the vine and the wine, which is based on economic and civilizational elements, the course will focus on the creation of territories and "terroir" of the wine. Protected Designation of Origin (AOC in French) answer a real project of society. Medieval gastronomy Bruno Laurioux, Professor in medieval history at the University of Versailles St Quentin en Yvelines Bread revival in France today Jean-Philippe de Tonnac, journalist, essayist, and Christophe Zunic, master baker Sensorial communication and marketing Caroline Dusautoir, Lecturer at Reims Management School Marketers facing a dilemma The sensorial approach brings new hope Emotions, rediscovering a raw and primitive language Olfaction, readapting a sense The psychology of taste: the influence of education on children's food behaviour Natalie Rigal, Lecturer at the University of Paris-X Nanterre Dining: customs and traditions Anne Kolivanoff, auctioneer, specialized in tableware Gastronomy and cultural identity Denis Saillard, professor at the University of Versailles Saint-Quentin en Yvelines Gastronomy and the food service industry in the 19th Century Denis Saillard, professor at the University of Versailles Saint-Quentin en Yveline World food cultures in Paris Gilles Fumey, Professor in geography of food cultures at the University of Paris IV-Sorbonne Large cities offer an ever-increasing range of world foods. Gilles Fumey takes us on a fun and educational tour of the streets of central Paris where we can appreciate the diversity and convergence of urban eating habits and their subsequent transformation. Evolution of food consumption : what can economic analysis teach us? Pierre Combris, Director of Research with INRA Trends in food consumption: economic and social factors. This class concerns trends in food consumption in France and throughout the world over the last fifty years. It illustrates the radical effect that changing prices and incomes have on our diets. The Physics of Champagne Bubbles Gérard Liger-Belair, Lecturer at the University of Reims in the Champagne-Ardenne region - Gérard Liger-Belair invites you to "dive" into a champagne flute for a physicochemical analysis and interpretation of the various stages in the fleeting life of a bubble. Chemical Food contaminants: are consumer concerns justified? Jean-Pierre Cravedi, researcher at INRA An example of a genuine terroir effect: cheese Jean-Baptiste Coulon, Director of Research with INRA - Terroir, a geographic area, is a multidimensional concept with physical, biological and human aspects. Aroma chemistry in cooking Hubert Richard, Professor Emeritus of Chemistry of Natural Substances, ENSIA - Using current data from the physiology of taste and olfaction, the first part of the class will demonstrate the differences between taste, odor (smell) and retronasal perception (aroma). Molecular gastronomy Hervé This, Physicochemist at INRA - Collège de France - Molecular gastronomy is not limited to just cooking (or this scientific discipline would be called "molecular cuisine") but includes the physicochemical phenomena connected with human nutrition. Camembert cheese, a French myth Pierre Boisard, sociologist - Ancient Norman cheese, the camembert cheese arrived in Paris at the dawn of the industrial revolution, thanks to the railway. In the second half of the 19th Century, it was present everywhere in France. Law, food and gastronomy: the French legal exception Jean-Paul Branlard, Lecturer in Food Law at the University of Paris-Sud - Fashioned by their history and their environment, kitchens and gastronomy in France form a type of cultural expression among the most outstanding in the country. Gastronomy in the framework of taste goods - an economic analysis Christian Barrère, Professor at the University of Reims Champagne-Ardenne - How do you explain that gastronomy is becoming a mass phenomenon whereas its professional representatives only focus on a limited elite? Pedagogical meals, visits and workshops 1. A Medieval dinner Bruno Laurioux, Lecturer in medieval history at the University of Versailles St Quentin, with the team from the Grégoire Ferrandi School 2. Wine and food pairing dinner Jacques Puisais - Institut Français du Goût 3. Champagne and food pairing dinner Under the auspices of Union des Oenologues de Champagne (Champagne Winemakers Association) 4. Tasting Workshop organized by G.H. MUMM Champagne: Tasting of vins clairs and reserve wines Educational wine and food pairing lunch based on the same champagne served at different temperatures and in different glasses 5. Culinary demonstration with Le Cordon Bleu Chefs 6. Introduction to the 'Note by Note' Cuisine By Christophe Lavelle, researcher at MNHN and CNRS. 7. A guided visit of the Rungis International Market, the largest wholesale market in the world for fresh products (with Guy Chemla, Professor at the University of La Sorbonne-IV). “What thrilled me the most was discovering all the connections linking taste with all the topics we have studied. I was totally satisfied with the original and comprehensive approach to the notion of "taste", together with the quality of the lectures and their practical application thanks to the educational meals.” Claire Debruille (France) - 2005 graduate [-]

Course - Wine Business Management

Niagara College
Campus Full time September 2017 Canada Niagara-on-the-Lake

This program will provide you with expertise in the business, retail, marketing and export aspects of the growing wine industry. In addition to a wide range of management opportunities, graduates [+]

Course - Wine Business Management

This program will provide you with expertise in the business, retail, marketing and export aspects of the growing wine industry.In addition to a wide range of management opportunities, graduates can pursue wine-related jobs in:

Agri-tourism development Winery operations management Export licensee and agency sales and operations Marketing and public relations Retail operations Special events management

The NC Difference

The new Wine Visitor + Education Centre, unique in North America showcases Ontario and Canadian Wines and provides state-of-the-art facilities Niagara College boasts Canada’s first and only commercial teaching winery Niagara is located in the heart of Canada’s largest wine region In addition to the award-winning Niagara College Teaching Winery, the college’s Niagara-on-the-Lake campus has two on-site vineyards The College also has an award-winning Winery and Viticulture Technician diploma program, as well as tourism and hospitality, international business and management programs Wine Business Management emphasizes applied learning with industry leaders and includes student participation in a major project with industry partners ... [-]

Wine Lessons in Buenos Aires, Argentina

Mente Argentina
Campus Full time 2 - 8 weeks February 2017 Argentina Buenos Aires

Argentina’s amazing wine-producing tradition is getting more international attention than ever before. Today, it is the main wine producer of South America (5th in the world) with more than 1.3 billion liters produced annually. Particularly known for its deep, [+]

Wine Lessons in Buenos Aires, ArgentinaArgentina’s amazing wine-producing tradition is getting more international attention than ever before. Today, it is the main wine producer of South America (5th in the world) with more than 1.3 billion liters produced annually. Particularly known for its deep, flavorful Malbec grape, Argentine wines continue to be praised all over the world.
Mente Argentine invites you to become the wine expert you always wanted to be, with a chance to visit the different wine-producing regions of Argentina, seeing the vineyards, wineries, meet winemakers, and of course, taste a wide variety of wines. The combined learning experience of classes (discussing winemaking theory and history) and  tastings will broaden your knowledge of the wine industry as well as its culture.... [-]