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; Foundations in Winemaking; Cider & Perry Production-Foundation and Advanced levels of Certification.

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.

WSET has provided industry leading qualifications and education in wines since 1969. Our wine qualifications develop comprehensive product knowledge and tasting skills, covering the significant wines and wine producing regions of the world.  Our qualifications are sought after by drinks professionals from all reaches of the industry, and increasingly the wine enthusiast who seeks the key to unlock a world of wine knowledge for their personal pleasure.

WSET Level 1 Award in Wines
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.

WSET Level 2 Award in Wines
Gain knowledge of the principal and regionally important grape varieties of the world, the regions in which they are grown, and the styles of wine they produce. You’ll explore the factors that impact style and quality and learn how to describe these wines with confidence

WSET Level 3 Award in Wines
Gain a detailed understanding of grape-growing and winemaking. Upon completion you will be able to assess wines accurately and use your understanding to confidently explain wine style and quality.

SPIRITS QUALIFICATIONS
With the global boom in spirits, professionals are looking to gain a deeper understanding of this fascinating world of distilled beverages. WSET spirits qualifications equip students to look beyond the brand to understand the base material and production choices that define a spirit’s category, flavour and aroma profile.

WSET Level 1 Award in Spirits
Discover the main styles and types of spirits through sight, smell, and taste to develop an understanding of the key factors affecting flavours and aromas, and how cocktail recipes work.

WSET Level 2 Award in Spirits
Learn about the fundamental production methods and principal raw materials and discover how they are used to make the key spirit styles. An exploration of the key practices and principles of serving spirits and the use of spirits in cocktails is also included in this course.

We are pleased to offer several professional and continuing online education course offerings that remove both geographical and time barriers. Online courses have no fixed study times so that students can plan their studies to suite your schedule.  Some courses may have live (virtual) weekly gatherings to help reinforce the learning outcomes but please review each course for these details.  It is assumed that students will have basic computer literacy and internet navigation skills and a reasonable standard of written and spoken English.

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. 

WSET LEVEL 1 AWARD IN WINE – ONLINE

This is a beginner level wine course for those starting a career in wine or hospitality or enthusiasts exploring wine for personal interest. You will build your confidence when tasting wine, reading a wine list, buying a bottle or pairing wine with food.

Cost:  $380.00 + HST
Duration:  4 weeks
Study time:  6 hours plus exam study time.
WSET Textbook and Study Guide are available completely online.
There is no prerequisite.

ABOUT THE COURSE

Brock University offers online WSET courses through WSET’s Online classroom platform allowing you to study alongside your peers under the guidance of a dedicated WSET educator. The Level 1 Award in Wines 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.  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. Again, there are no set times to log into the course, however, your online course instructor may schedule weekly/virtual chats. These are not mandatory but are there to help reinforce learning outcomes.  The course material will take about 6 hours in total to complete plus revision time.

The course prepares you for WSET qualifications and they 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 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 an online format. 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 although it is not mandatory for this course.  All of the required wines for the course can be found in the online equipment list.  Any additional wines can be found in the WSET Level 1 Award in Wines Course Specification.  It is the responsibility of the student to source any wine samples, the cost is not included in your course fee.  Students can post their tasting notes in the Online Classroom for review by the educator.

What you’ll learn:

  • The main types and styles of wine
  • Common wine grapes and their characteristics;
  • How to store and serve wine;
  • The principles of food and wine pairing;
  • How to describe wine using the WSET Level 1 Systematic Approach to Tasting Wine® (SAT)

Successful candidates will be able to know the key stages in grape growing and winemaking, list the principal types and styles of wine, state the key characteristics of wines made from the principal grape varieties as well as other examples of wines, and know the key principles involved in the storage and service of wine. They will consequently be in a position to answer customer queries and provide recommendations for the service of wine.

REFUND POLICY:  A full refund can be issued (less a $50 processing administration fee) anytime before the posted ‘Registration Deadline’ for the course. All refund requests must be made in writing before the posted ‘Registration Deadline’ by email to btatarnic@brocku.ca.  NO REFUNDS can be issued after the posted ‘Registration Deadline’.

Accommodation can be made to move a registrant to a different Course Start Date only IF that request is made in writing by email and confirmed by CCOVI prior to the posted ‘Registration Deadline’ of the original course. Please contact btatarnic@brocku.ca for questions.

EXAMINATION POLICY:  Your final examination is included in the cost of your course.  Unsuccessful candidates may re-sit your examination but a Re-Sit Fee will be assessed:  $150 plus HST (contact btatarnic@brocku.ca to book)

COURSE AVAILABILITY

*There will be no registrations taken past the Registration Deadlines posted.

REGISTER NOW – Monday September 19 to Sunday October 16
Registration Deadline:  September 9 (by 10 am)*
Course Code:  O1WI2304APP
Examination Date:  Monday October 31 from 5:30-6:15 EST (Online through Remote Invigilation)

REGISTER NOW – Monday October 3 to Sunday October 30
Registration Deadline:  September 23 (by 10 am)*
Course Code:  O1WI2305APP
Examination Date:  Monday November 14 from 5:30-6:15 EST (Online through Remote Invigilation)

REGISTER NOW – Monday October 17 to Sunday November 13
Registration Deadline:  October 7 (by 10 am)*
Course Code:  O1WI2306APP
Examination Date:  Monday November 28 from 5:30-6:15 EST (Online through Remote Invigilation)

REGISTER NOW – Monday October 31 to Sunday November 27
Registration Deadline:  October 21 (by 10 am)*
Course Code:  O1WI2307APP
Examination Date:  Monday December 12 from 5:30-6:15 EST (Online through Remote Invigilation)

REGISTER NOW – Monday November 14 to Sunday December 11
Registration Deadline:  November 4 (by 10 am)*
Course Code:  O1WI2308APP
Examination Date:  Tuesday January 3 from 5:30-6:15 EST (Online through Remote Invigilation)

REGISTER NOW – Monday November 28 to Sunday December 25
Registration Deadline:  November 18 (by 10 am)*
Course Code:  O1WI2309APP
Examination Date: Tuesday January 3 from 5:30-6:15 EST (Online through Remote Invigilation)

REGISTER NOW – Monday December 12 to Sunday January 8
Registration Deadline:  December 2 (by 10 am)
Course Code:  O1WI2310APP
Examination Date:  Monday January 23 from 5:30-6:15 EST (Online through Remote Invigilation)

REGISTER NOW – Monday December 26 to Sunday January 22
Registration Deadline:  December 16 (by 10 am)*
Course Code:  O1WI2311APP
Examination Date:  Monday February 6 from 5:30-6:15 EST (Online through Remote Invigilation)

REGISTER NOW – Monday January 9 to Sunday February 5
Registration Deadline:  December 16 (by 10 am)*
Course Code:  O1WI2312APP
Examination Date:  Tuesday February 21 from 5:30-6:15 EST (Online through Remote Invigilation)

 

THE FOLLOWING RI EXAMINATION DATES ARE FOR STUDENTS REGISTERED PRIOR TO SEPTEMBER 1, 2022 ONLY.

You will need:
• One device with a webcam and microphone to take your exam on such as a laptop or MacBook
• Plus, one device to record you taking the exam: a smart phone or tablet.

*Requests received past the Registration Deadline will not be accepted.

REGISTER NOW (Monday October 3 from 5:30-6:15 – 45 minutes)
Registration Deadline: September 9 (by 1 pm)*

REGISTER NOW (Tuesday October 11 from 5:30-6:15 – 45 minutes)
Registration Deadline: September 16 (by 1 pm)*

REGISTER NOW (Monday October 17 from 5:30-6:15 – 45 minutes)
Registration Deadline: September 23 (by 1 pm)*

REGISTER NOW (Monday October 24 from 5:30-6:15 – 45 minutes)
Registration Deadline: September 30 (by 1 pm)*

MORE DATES WILL BE ADDED.

IN-PERSON Examinations:
Please contact Barb Tatarnic at btatarnic@brocku.ca.

Contact Barb Tatarnic if you have any questions or concerns.

COURSE AVAILABILITY

REGISTER NOW – Course to run October 6 to December 1, 2022
Thursday evenings starting at 6 pm (2 hours approx.)
Registration Deadline:  September 30, 2022 (by 1 pm)

ABOUT THE COURSE

Course duration:  8 weeks plus exam on Week 9

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

WSET LEVEL 2 AWARD IN WINE – ONLINE

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.

Cost:  $750.00 + HST
Duration: 5 week online course
Course Delivery: This qualification has a minimum of 28 hours of study time:
– 16 hours of delivery time with a WSET online Course Provider
– 11 hours of personal study time
– 1 hour examination

WSET Textbook and Study Guides are couriered to paid registrants on the course registration deadline date noted below.

WSET Level 1 Award in Wines is not a prerequisite to take WSET Level 2 Award in Wines

ABOUT THE COURSE

Brock University offers online WSET courses through WSET’s Online classroom platform allowing you to study alongside your peers under the guidance of a dedicated WSET educator. This course is based around a 5-week, 6-module online program 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 you can work ahead or catch up on the activities and forums. There are no set times to log into the course.  However, your online course instructor may schedule weekly/virtual chats.  These are not mandatory but are there to help reinforce learning outcomes.

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 and/or group activities to help you understand wine label terminology and recognize the styles produced by the main grape varieties in key wine regions.

You are advised to taste a range of wines during your studies although it is not mandatory for this course. A list or recommended tasting samples can be found in the WSET Level 2 Award in Wines Course Specification. Students can post their tasting notes in the Online Classroom for review by the educator.  PLEASE NOTE that it your responsibility to source any wine samples, this cost is not included in the tuition fee.

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 by courier on the registration due date listed above. Late registrations past the noted Registration Due Date cannot be accepted.

WHAT YOU’LL LEARN:

How to taste and describe wine using the WSET Level 2 Systematic Approach to Tasting Wine® (SAT)

How environmental factors, grape-growing, winemaking and maturation options influence the style and quality of wines made from eight principal grape varieties:
– Chardonnay
– Pinot Grigio/Gris
– Sauvignon Blanc
– Riesling
– Cabernet Sauvignon
– Merlot
– Pinot Noir
– Syrah/Shiraz

The style and quality of wines:
– made from 22 regionally important grape varieties
– produced in over 70 geographical indications (GIs) around the world

How grape varieties and winemaking processes influence key styles of:
– Sparkling wines
– Fortified wines

Key labelling terms used to indicate origin, style and quality

Principles and processes involved in the storage and service of wine

Principles of food and wine pairing

Assessment is by a closed-book exam of 50 multiple-choice questions delivered online by remote invigilation.  With the successful completion of your examination you will receive a WSET Certificate and lapel pin and will be able to use the associated WSET Certified logo.

COURSE REFUND POLICY:  A full refund can be issued (less a $50 processing administration fee) anytime before the posted ‘Registration Deadline’ for the course. All refund requests must be made in writing before the posted ‘Registration Deadline’ by email to btatarnic@brocku.ca.  NO REFUNDS can be issued after the posted ‘Registration Deadline’.

Accommodation can be made to move a registrant to a different Course Start Date only IF that request is made in writing by email and confirmed by CCOVI prior to the posted ‘Registration Deadline’ of the original course. Please contact btatarnic@brocku.ca for questions.

EXAMINATION POLICY:  Your final examination is included in the cost of your course.  Unsuccessful candidates may re-sit your examination but a Re-Sit Fee will be assessed:  $150 plus HST (contact btatarnic@brocku.ca to book)

COURSE AVAILABILITY

*There will be no registrations taken past the Registration Deadline posted.

REGISTER NOW – Monday, September 5 to Sunday, October 9
Registration Deadline:  August 26 (by 10 am)*
Course Code:  O2WI2303APP
Examination Date:  Monday October 24 from 5:30-6:30 EST (Online through Remote Invigilation)

REGISTER NOW – Monday, September 19 to Sunday, October 23
Registration Deadline:  September 9 (by 10 am)*
Course Code:  O2WI2304APP
Examination Date:  Monday November 7 from 5:30-6:30 EST (Online through Remote Invigilation)

REGISTER NOW – Monday, October 3 to Sunday, November 6
Registration Deadline:  September 23 (by 10 am)*
Course Code:  O2WI2305APP
Examination Date:  Monday November 21 from 5:30-6:30 EST (Online through Remote Invigilation)

REGISTER NOW – Monday, October 17 to Sunday, November 20
Registration Deadline:  October 7 (by 10 am)*
Course Code:  O2WI2306APP
Examination Date:  Monday December 5 from 5:30-6:30 EST (Online through Remote Invigilation)

REGISTER NOW – Monday, October 31 to Sunday, December 4
Registration Deadline:  October 21 (by 10 am)*
Course Code:  O2WI2307APP
Examination Date:  Monday December 19 from 5:30-6:30 EST (Online through Remote Invigilation)

REGISTER NOW – Monday, November 14 to Sunday, December 18
Registration Deadline:  November 4 (by 10 am)*
Course Code: O2WI2308APP
Examination Date:  Tuesday January 3 from 5:30-6:30 EST (Online through Remote Invigilation)

REGISTER NOW – Monday, November 28 to Sunday, January 1
Registration Deadline:  November 18 (by 10 am)*
Course Code: O2WI2309APP
Examination Date:  Monday January 16 from 5:30-6:30 EST (Online through Remote Invigilation)

REGISTER NOW – Monday, December 12 to Sunday, January 15
Registration Deadline:  December 2 (by 10 am)*
Course Code: O2WI2310APP
Examination Date:  Monday January 30 from 5:30-6:30 EST (Online through Remote Invigilation)

REGISTER NOW – Monday, December 26 to Sunday, January 29
Registration Deadline:  December 16 (by 10 am)*
Course code: O2WI2311APP
Examination Date:  Monday February 13 from 5:30-6:30 EST (Online through Remote Invigilation)

REGISTER NOW – Monday, January 9 to Sunday, February 12
Registration Deadline  December 16 (by 10 am)*
Course Code: O2WI2312APP
Examination Date:  Monday February 27 from 5:30-6:30 EST (Online through Remote Invigilation)

MORE DATES WILL BE ADDED AS THEY BECOME AVAILABLE.

The following RI Examination dates are for students registered prior to September 1, 2022 only.

You will need:
• One device with a webcam and microphone to take your exam on such as a laptop or MacBook
• Plus, one device to record you taking the exam: a smart phone or tablet.

*Requests received past the Registration Deadline cannot be accepted.

REGISTER NOW  (Monday September 12 from 5:30-6:30 – 1 hour)
Registration Deadline: August 19 (by 1 pm)*

REGISTER NOW  (Tuesday September 20 from 5:30-6:30 – 1 hour)
Registration Deadline: August 26 (by 1 pm)*

REGISTER NOW  (Monday September 26 from 5:30-6:30 – 1 hour)
Registration Deadline: September 2 (by 1 pm)*

REGISTER NOW  (Monday October 3 from 5:30-6:30 – 1 hour)
Registration Deadline: September 9 (by 1 pm)*

REGISTER NOW  (Tuesday October 11 from 5:30-6:30 – 1 hour)
Registration Deadline: September 16 (by 1 pm)*

REGISTER NOW  (Monday October 17 from 5:30-6:30 – 1 hour)
Registration Deadline: September 23 (by 1 pm)*

REGISTER NOW  (Monday October 24 from 5:30-6:30 – 1 hour)
Registration Deadline: September 30 (by 1 pm)*

MORE DATES WILL BE ADDED.

IN-PERSON Examinations:
Contact Barb Tatarnic at btatarnic@brocku.ca to schedule.

Contact Barb if you have any questions or concerns.

COURSE AVAILABILITY

REGISTER NOW – Course running Monday evenings at 6 pm (approx. 2 hour classes)
Course will run from January 16 to May 8, 2023 (with the exception of February 20-Family Day)
Cost:  $1,550.00 plus HST
Examination Date:  May 8, 2023 (Theory and Tasting)
Please note that by registering for this course you are confirmed to take your Examination on the date shown, there are no exceptions.

ABOUT THE COURSE

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. 20 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

For students unable to attend scheduled classes, the online course will allow you to complete the program from home as your schedule permits.

The WSET Level 3 Award in Wines provides an in-depth exploration of a wide range of wines. 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.  This qualification is ideal for trade employees working in a supervisory capacity, advising management, answering customer queries, and making informed selections of wines in a wide variety of situations. This course is also the next step for the wine enthusiast wishing to build on knowledge gained on WSET Level 2.

The course follows a weekly structure including a series of independent and/or group activities that guide the student through the key wine regions of the world looking at the factors in the vineyard and winery that influence wine styles.  It is important to keep up with the work set for that week. The course is guided by a WSET educator that the student can contact any time during the scheduled course but the WSET online educator is not obliged to assess the student’s work if they fall behind.  Regular access and participation in the course online activities is essential for this mode of study.

Duration: 9 week online course
Study time: 10 hours per week (recommended)
Prerequisite:  WSET Level 2 Award in Wines or Entrance Test (recommended)

WSET COURSE STUDY PACKS
Paid registrants will receive their course study pack by courier. Your program provider (CCOVI) will email course information followed up by WSET contacting you by email the day or two prior to your course start date with personal access information to the online classroom.

TECHNICAL REQUIREMENTS
Students will require access to a computer (recommended) and/or smartphone or tablet. Students should have basic computer literacy, internet navigation skills and a good level of English.

WINE SAMPLES and GLASSWARE
Students are responsible for purchasing wine samples, they are not included in the course fee.  Students are advised to taste a range of wines during their studies. A list of recommended tasting samples can be found in the Specification. Students are encouraged to post their tasting notes in the Online Classroom for review by the educator.

FINAL EXAM (Please check ‘Course Availability’ and make note of your listed final examination date.)
THEORY:  Assessment is by a closed-book exam of 50 multiple-choice questions and 4 short written answer questions. A minimum of 55% in both sections is required to achieve a pass.
TASTING:  You will be required to produce a written tasting note on 2 wines. A minimum of 55% is required to achieve a pass.

Cost: $1,300 plus HST

REFUND POLICY:  A full refund can be issued (less a $50 processing administration fee) any time before the posted ‘Registration Deadline’ for the course. All refund requests must be sent by email to btatarnic@brocku.ca  before the posted ‘Registration Deadline’.  NO REFUNDS can be issued after the posted ‘Registration Deadline’.

Accommodation can be made to move a registrant to a different Course Start Date only IF that request is made in writing by email and confirmed by CCOVI prior to the posted ‘Registration Deadline’ of the original course. Please contact btatarnic@brocku.ca for questions.

COURSE AVAILABILITY

*There will be no registrations taken past the Registration Deadline posted.

Students will receive your course study pack by courier on the Registration Deadline date posted. It is important that you read the material ahead of the course start date. WSET online will email your online access codes a few days before the posted start date. You will participate in online assignments and discussion boards during your nine weeks of study.

REGISTER NOW   Monday September 19 to Sunday November 20, 2022
Registration Deadline:  Friday September 9 (by 10 am)*
FINAL EXAMINATION will be held in-person at CCOVI, Brock University on Thursday December 8 at 6 pm (Please mark your calendar as the examination date cannot be altered by the registrant but is subject to change based on COVID restrictions and advice from public health and university administration.)

REGISTER NOW   Monday October 31 to Sunday January 1, 2023
Registration Deadline:  Friday October 21 (by 10 am)*
FINAL EXAMINATION will be held in-person at CCOVI, Brock University on Thursday January 19 at 6 pm (Please mark your calendar as the examination date cannot be altered by the registrant but is subject to change based on COVID restrictions and advice from public health and university administration.)

_____________________________________

PROGRAM SCHEDULE

Week 1: Factors influencing Style, Quality and Price of Wine

  • Learn about the principal natural and human factors in the vineyard and winery and how they influence the style, quality and price of wine.

Week 2: Tasting Technique, Wine Laws and Service

  • Learn to taste and describe wines using the WSET Systematic Approach to Tasting.
  • Learn about the fundamental rules of wine labelling.
  • Learn about the principles of food and wine pairing, storage and service of wine.

Weeks 3-5: Factors Affecting the Wine, Style and Quality of Wines from Europe

  • Learn about the natural and human factors in the vineyard and winery and how they influence the wine, style and quality in the key wine regions and districts of Europe.

Weeks 6-7: Factors Affecting the Wine, Style and Quality of Wines from the Rest of the World

  • Learn about the natural and human factors in the vineyard and winery and how they influence the wine, style and quality in the key wine regions of the rest of the world.
  • Learn about the key regional grape variety specialties of the rest of the world.

Week 8: Sparkling and Fortified Wines

  • Learn about the methods of production and the main styles of sparkling wines from the key wine producing countries.
  • Learn about the methods of production and the main styles of fortified wines from the key wine producing countries.

Week 9: Revision and Resources

  • Revision exercises and a mock multiple-choice examination in preparation for the 2½-hours examinations (theory and tasting).

The WSET Level 3 Award in Wines is a challenging and demanding program.  It is important that you keep on track with your study schedule and make use of the study tools provided.  You will find that WSET Online Learning is very thorough, but you may also receive study exercises to help prepare you for your final Theory Examination by emailing btatarnic@brocku.ca

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 over 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 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

Christopher Waters has been writing about wine for two decades.  He is the wine writer for The Globe and Mail of the nationally syndicated column, ‘Waters on Wine’. The Globe and Mail, founded in 1844, is Canada’s foremost news media company. He is a WSET (Wine & Spirits Education Trust®) certified instructor at the Cool Climate Oenology and Viticulture Institute, Brock University and the education director of IWEG Drinks Academy in Toronto and .

For 21 years, he was the editor/co-founder of Canada’s largest circulation wine magazine, VINES.

An internationally recognized wine judge, Christopher served as head judge and organizer of the InterVin International Wine Awards for 10 years (2009-2019) and continues to represent Canada for the Six Nations Wine Challenge. He was awarded the Business Citizen of the Year at the 2011 Niagara Grape and Wine Festival and was received the VQA Promoters Award for Education, also in 2011.

Advanced WSET Level 3 in Wines Standing:
Although there is no prerequisite for WSET Level 3 Award in Wines CCOVI recommends WSET Level 2 Award in Wines is taken or an equivalent level of wine knowledge. Standard practice for those without WSET Level 2 Award in Wines is an “Entrance Test” administered by CCOVI. The entrance test will be used to demonstrate equivalent level of knowledge attained through WSET Level 2 in Wines. Upon successful completion you will gain admission to WSET Level 3 in Wines however this does not entitle the candidate to certification at the WSET Level 2 Award in Wines level.

Please email Barb Tatarnic, Manager of Continuing Education for confirmation and to set up an Entrance Test – btatarnic@brocku.ca

REGISTRATION (In-Person):  Students must register by or before the Registration Deadline posted.  Registration requests received past the due date posted cannot be accepted.  WSET course packages for Level 2 and above will be posted to paid registrants on or just after the posted Registration Deadline date.  WSET Level 1 course materials are completely online.  Go to the Course Listing page for details.
______________________________________________________________

COURSE WITHDRAWAL POLICY:
Requests must be received in writing by email to btatarnic@brocku.ca  anytime prior to the Registration Deadline date posted for your course in order to receive refund of tuition less $50 processing administration fee. Withdrawal after the Registration Deadline date posted for your course – NO refund. Please note all course materials are paid upon registration and are also non-refundable.

There may be occasion, due to unforeseen circumstances, that we may need to postpone or reschedule a course (typically In-Person courses).  Alternate dates will be communicated to registered candidates but if this is not acceptable a full refund (less any material costs already supplied) will be issued.

CCOVI may also allow medical or personal exceptions on a case-by-case basis. Please contact btatarnic@brocku.ca if this applies to you.

Refunds are not granted for course no-shows.

______________________________________________________________

EXAMINATION WITHDRAWAL POLICY:

Examination date is fixed to the course you have registered for. Refer to your course registration and mark your calendar.  If you do not attend your scheduled examination you are considered a ‘no-show’ and will be charged a resit fee of $150 + HST to rebook your examination.  Requests to change your in-person examination must be received by email to btatarnic@brocku.ca a minimum of 15 working days prior to your scheduled examination date and will be dependent on the course level (1, 2 or 3) and subject to availability.

Unsuccessful candidates may re-sit their examination.  Re-Sit Fee (All Levels):  $150 + HST (contact btatarnic@brocku.ca to book)

_________________________________________________________

For further information contact Barb Tatarnic, WSET Program Provider and CCOVI Continuing Education Manager – email: ccovi@brocku.ca

Unsuccessful candidates or no-shows may re-sit the examination but will be assessed a “Re-sit” fee. this fee must be paid in advance of your examinat and is non-refundable once confirmed.

Level 1: $150
Level 2: $150
Level 3: $175 (written) and $175 (tasting)

*Costs are subject to change, confirm by connecting with Barb at btatarnic@brocku.ca

CCOVI, Brock University collects the following personal information with the sole purpose of providing courses and certification in wine and spirits education.

WHAT PERSONAL INFORMATION DO WE COLLECT?

  • Name
  • Mailing address
  • Telephone
  • Email
  • Date of birth

WE NEED THIS INFORMATION IN ORDER TO:

  • Complete WSET student registration for courses and examinations.
  • Mailing of course study packs as well as certificates and pins for our students.

CCOVI, as a Program Provider of the WSET, will seek to assess any student to ensure they are not disadvantaged.

A Reasonable Adjustment is put in place to help reduce the effect of any disability or difficulty that may place the candidate at a disadvantage in an assessment situation.  Reasonable adjustments are approved by WSET and must be approved before the assessment activity takes place.  This will result in an agreement to give the student access to the qualification and takes into consideration during the assessment of the student’s work (as approved by WSET).

Reasonable adjustments may include:

  • Allowing a candidate extra time to complete their examination or activity;
  • Adapting materials, (for example:  large print);
  • Re-organizing the assessment room based on candidate needs.

How to Apply for a Reasonable Adjustment?

CCOVI must identify at the time of the student’s enrolment any special considerations that require a reasonable adjustment.  CCOVI must submit the Reasonable Adjustment Application Form along with supporting evidence (provided by the candidate) to WSET a minimum of 20 working days prior to the examination date (WSET Level 1-3).

Any special considerations for the examination will be discussed between CCOVI’s Examinations Officer and WSET on a case-by-case basis.  WSET reserves the right to seek the advice of independent agencies as appropriate before coming to a decision.  Reasonable Adjustments are approved by WSET.

CCOVI will keep records of any reasonable adjustments applications.

WSET Spirits Specialization

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.

WSET LEVEL 1 AWARD IN SPIRITS – ONLINE

This is a beginner level course for those starting a career in the spirits industry or enthusiasts wishing to explore spirits for personal interest. You will build your confidence within the spirits industry, making cocktails, reading a drinks list or stocking.

Cost:  $375 + HST
Duration:  4 weeks
Study time:  6 hours plus exam study time
WSET Textbook and Study Guide will be available completely online
PREREQUISITE:  None.

ABOUT THE COURSE

Brock University offers online WSET courses through WSET’s Online classroom platform allowing you to study alongside your peers under the guidance of a dedicated WSET educator. The Level 1 Award in Wines 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.  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. Again, there are no set times to log into the course, however, your online course instructor may schedule weekly/virtual chats. These are not mandatory but are there to help reinforce learning outcomes.  The course material will take about 6 hours in total to complete plus revision time.

The course prepares you for WSET qualifications and they 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 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. View the WSET Level 1 Award in Spirits specification for more information about the course.  Students can post their tasting notes in the Online Classroom for review by the educator.

You’ll learn:

  • The main types and styles of spirits
  • The basic principles of spirits production
  • How to serve spirits and cocktails
  • Factors affecting the flavour of spirits
  • how to describe spirits using the WSET Level 1 Systematic Approach to Tasting Spirits® (SAT)

REFUND POLICY:  A full refund can be issued (less a $50 processing administration fee) anytime before the posted ‘Registration Deadline’ for the course. All refund requests must be made in writing before the posted ‘Registration Deadline’ by email to btatarnic@brocku.ca.  NO REFUNDS can be issued after the posted ‘Registration Deadline’.

Accommodation can be made to move a registrant to a different Course Start Date only IF that request is made in writing by email and confirmed by CCOVI prior to the posted ‘Registration Deadline’ of the original course. Please contact btatarnic@brocku.ca for questions.

EXAMINATION POLICY:  Your final examination is included in the cost of your course.  Unsuccessful candidates may re-sit your examination but a Re-Sit Fee will be assessed:  $150 plus HST (contact btatarnic@brocku.ca to book)

COURSE AVAILABILITY

*There will be no registrations taken past the Registration Deadlines posted.

REGISTER NOW (Monday October 17 to Sunday November 13)
Registration Deadline:  October 7 (by 10 am)*
Course Code:  O1SP2302APP
Course Examination Date:  Monday November 28 from 5:30-6:15 pm EST (Online through Remote Invigilation)

REGISTER NOW (Monday January 9 to Sunday February 5)
Registration Deadline:  December 16 (by 10 am)*
Course Code:  O1SP2303APP
Course Examination Date:  Tuesday February 21 from 5:30-6:15 pm EST (Online through Remote Invigilation)

REGISTER NOW (Monday March 6 to Sunday April 2)
Registration Deadline: February 24 (by 10 am)*
Course Code:  O1SP2304APP
Course Examination Date:  Monday April 17 from 5:30-6:15 pm EST (Online through Remote Invigilation)

REGISTER NOW (Monday May 1 to Sunday May 28)
Registration Deadline: April 21 (by 10 am)*
Course Code:  O1SP2305APP
Course Examination Date:  Monday June 12 from 5:30-6:15 pm EST (Online through Remote Invigilation)

REGISTER NOW (Monday June 26 to July 23)
Registration Deadline: June 16 (by 10 am)*
Course Code:  O1SP2306APP
Course Examination Date:  Monday August 7 from 5:30-6:15 pm EST (Online through Remote Invigilation)

THE FOLLOWING RI EXAMINATION DATES ARE FOR STUDENTS REGISTERED PRIOR TO SEPTEMBER 1, 2022 ONLY.

You will need:
• One device with a webcam and microphone to take your exam on such as a laptop or MacBook
• Plus, one device to record you taking the exam: a smart phone or tablet.

*Requests received past the Registration Deadline will not be accepted.

REGISTER NOW (Tuesday October 11 from 5:30-6:15 – 45 minutes)
Registration Deadline: September 16 (by 1 pm)*

REGISTER NOW (Monday October 24 from 5:30-6:15 – 45 minutes)
Registration Deadline: September 30 (by 1 pm)*

REGISTER NOW (Monday November 7 from 5:30-6:15 – 45 minutes)
Registration Deadline:  October 14 (by 1 pm)*

MORE DATES WILL BE ADDED as needed.

IN-PERSON Examinations:
Contact Barb Tatarnic at btatarnic@brocku.ca to schedule.

Contact Barb if you have any questions or concerns.

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.

WSET LEVEL 2 AWARD IN SPIRITS – ONLINE

This is 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
WSET Level 1 Award in Spirits is not a prerequisite to take WSET Level 2 Award in Spirits

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.

Cost: $625

REFUND POLICY:  A full refund can be issued (less a $50 processing administration fee) anytime before the posted ‘Registration Deadline’ for the course. All refund requests must be made in writing before the posted ‘Registration Deadline’ by email to btatarnic@brocku.ca.  NO REFUNDS can be issued after the posted ‘Registration Deadline’.

Accommodation can be made to move a registrant to a different Course Start Date only IF that request is made in writing by email and confirmed by CCOVI prior to the posted ‘Registration Deadline’ of the original course. Please contact btatarnic@brocku.ca for questions.

COURSE AVAILABILITY

*There will be no registrations taken past the Registration Deadline posted.

REGISTER NOW (Course runs from July 11 to August 14, 2022)
Registration Deadline:  June 24 (by 10 am)*

MORE DATES WILL BE ADDED AS THEY BECOME AVAILABLE.

ABOUT THE COURSE

This course is based around a 5-week, 6-module online program 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.  However, your online course instructor may schedule weekly/virtual chats.  These are not mandatory but are there to help reinforce learning outcomes.

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 of 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:

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.

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.

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.

MODULE 4: Vodka; Flavored Spirits; Liqueurs and Aromatized Wines
Learn about the raw materials and production processes used to produce the principal types of vodka, flavored spirits, liqueurs and aromatized wines. Learn about the key labelling terms used or these styles of spirits.

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.

MODULE 6: Revision and Feedback Questionnaire
There is a mock multiple-choice examination to complete.

EXAMINATION:

ONLINE THROUGH REMOTE INVIGILATION

Examinations taken through Remote Invigilation (RI) technology enables a candidate to sit their exam on a computer from their home where they are monitored via webcam, screen sharing technology and a secondary recording device.  Your course registration includes your examination by RI however REGISTRATION for your examination by RI is REQUIRED – Scroll down for available dates.
Unsuccessful candidates may re-sit their examination.  Re-Sit Fee:  $150 plus HST (contact btatarnic@brocku.ca to book)

Minimum RI Requirements: Confirmed exam registrants will receive an email from WSET one week before your exam with information on how to perform a system check before your exam. This email will contain information relating to what devices are required for you to sit your RI exam but in brief, you will need:
• One device with a webcam and microphone to take your exam on such as a laptop or MacBook
• Plus, one device to record you taking the exam: a smart phone or tablet.

WSET will require you to do a systems check a minimum of 3 days before your exam in order to resolve any potential issues. If you choose not to do a systems check ahead of your examination and experience system issues on the day of your exam it may not be possible for you to take your examination and there will not be a refund.

If you are interested in taking your examination by Remote Invigilation, please review the Candidate Information-Remote Invigilation document to and register for your examination.

NOTE: Your Examination Date will only be confirmed once you have registered.

Available dates for RI examinations:

* Requests received past the Registration Deadline cannot be accepted.

REGISTER NOW (Monday July 18 from 5:30-6:30 – 1 hour)
Registration Deadline: June 24 (by 1 pm)*

MORE DATES WILL BE ADDED.

IN-PERSON Examinations:
If you cannot qualify for Remote Invigilation an in-person examination will be scheduled for you only once COVID-19 restrictions are lifted. Currently we are not booking examinations until we have the go-ahead from public health experts and university administration. We strongly encourage you take advantage of Remote Invigilation to complete your program without having to wait or travel to complete your examination.

Contact Barb Tatarnic at ccovi@brocku.ca if you have any questions.

Foundations in Winemaking

For wine enthusiasts looking for an engaging new learning opportunity here is the first course of its kind from an accredited institution – The Foundations in Winemaking is a now being offered in-person and is designed for all experience levels and educational backgrounds.  Join us for a unique week-long opportunity to learn both the theory and hands-on practice of winemaking.

Foundations in Winemaking will provide an in-depth introduction to wine production. Participants will gain an understanding of the key skills and knowledge necessary to make wine from receiving grapes to packaging the final product. The 5-day course will be run at Brock University’s state-of-the-art facilities at the Cool Climate Oenology & Viticulture Institute’s, Inniskillin Hall.  Topics include processing grapes into juice and must, fermentation chemistry and microbiology, post-fermentation processes, finishing, and packaging.

The course is open to those with a general interest in how wine is made, home winemakers and entry-level or non-production members of the grape and wine community looking for a solid foundation in winemaking and certification through CCOVI at Brock University.

Registrants will receive as part of their registration fee your complete course binder, textbook, morning breaks, lunches, and parking. There will also be many opportunities through-out the week to see, touch, smell, and taste wine in all it stages from juice to finished product.

Successful registrants will receive certification from the Cool Climate Oenology & Viticulture (CCOVI), Brock University.

NEXT COURSE – date to be determined.  Email ccovi@brocku.ca to be placed on the Waitlist for notification.
Course will run from 8:30 to 4:30 daily on the Brock University Campus
Cost:  $1,600 plus HST
REGISTRATION is limited to the first 25 paid registrants to ensure the best possible experience for learning.

Rules for Refunds are as follows:
Cancellation requests must be received by email to CCOVI@brocku.ca
Cancellations received prior to the posted Registration Deadline will be refunded 100% less a $50 administration fee.  Cancellations received after the posted Registration Deadline 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 or payment of accommodation, travel, etc.

For wine enthusiasts looking for an engaging new learning opportunity here is the first course of its kind from an accredited institution – The Foundations in Winemaking is a brand new online course for all experience levels and educational backgrounds.  Join us for a unique online opportunity to learn directly from wine experts in research and industry leaders in a 10-week modular learning approach.

Foundations in winemaking will provide an in-depth introduction to wine production. Participants will gain an understanding of the key skills and knowledge necessary to make wine from receiving grapes to packaging the final product. The 10 week course will be run through Brock’s Sakai system for online learning but will take a multi-faceted approach utilizing videos to further demonstrate and reinforce understanding and weekly live sessions to review the week’s material. Several of the live sessions will also feature guest speakers, winemakers working in the industry, to answer your questions. Topics include winery equipment and processes, fermentation chemistry and microbiology, wine styles, and regulations.

The course is open to everyone, from those with a general interest in how wine is made, to home winemakers and entry-level or non-production members of the grape and wine community looking for a solid foundation in winemaking and certification through CCOVI at Brock University.

Registrants will receive as part of their registration fee a Winemaking Kit, Faults Kit and a Wine Sensory Kit of commercial wines.

Successful registrants will receive certification from the Cool Climate Oenology & Viticulture (CCOVI), Brock University.

Due to current shipping restrictions, the inaugural session will be open to Canadian residents only.  Interested U.S. residents are encouraged to contact CCOVI@brocku.ca for further information and to be added to a priority wait list.

REGISTER NOW
Course will run February 1 to April 5, 2023 (10 weeks)
Weekly live sessions to run Wednesday evenings starting at 7 pm EST on February 1, 2023

Cost:  $1,600 plus HST
REGISTRATION is limited to the first 25 paid registrants*
(*The course is set at 25 to ensure the best possible experience for learning.)

COURSE REFUND POLICY:
Cancellation requests must be received by email to CCOVI@brocku.ca
Cancellations received prior to the posted Registration Deadline will be refunded 100% less a $50 administration fee.  Cancellations received after the posted Registration Deadline are non-refundable; however, substitutes from the same organization are welcome.

For wine enthusiasts to commercial winemakers and those involved in the sales and service of wine, having skill and experience with sensory evaluation is essential. This advanced course in our winemaking series aims to provide students with the knowledge and experience to become a sensory evaluation expert.

Wine Faults and Sensory Practices provides a general overview of sensory science and how it can be applied in the grape and wine industry. Familiarity with concepts such as recognition and identification thresholds, psychological biases, and genetic variation in human perception will give the student a better understanding of the range and diversity of sensory experience with wine in the general population. As well, through specific exercises, learners will gain insight into their own psychological and biological perceptions of wine. The range and use of sensory testing in the grape and wine industry will be explored with an emphasis on product development and consumer insight. Common faults will be explored in detail including their identification, source, and prevention. The concept of rejection threshold will be discussed in the context of wine faults.

This course is designed to be taken by those who have finished the Foundations in Winemaking course or those in the grape and wine industry who work in production or sales. A basic understanding of wine appreciation is required.

After completing this course, learners will:

  • Understand how psychology and biology impact the sensory perception of wine
  • Understand the basis of sensory science and its application in the wine industry
  • Explore the range and sources of flavour-active compounds in grape and wine
  • Know the source, prevention, and remediation of common wine faults
  • Be able to recognize common wine faults in concentrations normally found in wine

Successful registrants will receive certification from the Cool Climate Oenology & Viticulture Institute (CCOVI), Brock University.

REGISTER NOW – Course to run May 5, 6, 7 2022
Registration Deadline: April 29, 2022 (by 1 pm or until course is full)
Cost:  $1,200 plus HST

Funding is available to cover up to 80% of program fees, to see if your organization is eligible go to :
Canada-Ontario Job Grant – Employer Application Form (COJG). Click on the link and hit “Apply Now” at the bottom for further details.  As your training provider contact ccovi@brocku.ca for the ‘Canada Revenue Agency number’ needed on your application.

REGISTRATION is limited to the first 12 paid registrants for the best possible learning environment.

Rules for Refunds are as follows:
Cancellation requests must be received by email to CCOVI@brocku.ca
Cancellations received prior to the posted Registration Deadline will be refunded 100% less a $50 administration fee.  Cancellations received after the posted Registration Deadline 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 or payment of accommodation, travel, etc.

Wine Appreciation Courses

COURSE AVAILABILITY

If you would like to be placed on a Wait List for the next offering of this course please email ccovi@brocku.ca

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 Certification 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:  $250

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 Ontario Craft Wineries (formerly 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: Ontario Craft Wineries (formerly the Wine Council of Ontario) examination: If not already taken, course registrants may write the additional certification through the Ontario Craft Wineries. This examination is now also available in an online format. 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.

Rules for Refunds are as follows:
Cancellation requests must be received by email to CCOVI@brocku.ca
Cancellations received prior to the posted Registration Deadline will be refunded 100% less a $50 administration fee.  Cancellations received after the posted Registration Deadline are non-refundable; however, substitutes from the same organization are welcome.

Course availability

Watch for registration dates to be confirmed.

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

 

Rules for Refunds are as follows:
Cancellation requests must be received by email to CCOVI@brocku.ca
Cancellations received prior to the posted Registration Deadline will be refunded 100% less a $50 administration fee.  Cancellations received after the posted Registration Deadline are non-refundable; however, substitutes from the same organization are welcome.

COURSE AVAILABILITY

Watch for registration dates.

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

 

Rules for Refunds are as follows:
Cancellation requests must be received by email to CCOVI@brocku.ca
Cancellations received prior to the posted Registration Deadline will be refunded 100% less a $50 administration fee.  Cancellations received after the posted Registration Deadline are non-refundable; however, substitutes from the same organization are welcome.

COURSE AVAILABILITY

Watch for registration dates.

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

 

Rules for Refunds are as follows:
Cancellation requests must be received by email to CCOVI@brocku.ca
Cancellations received prior to the posted Registration Deadline will be refunded 100% less a $50 administration fee.  Cancellations received after the posted Registration Deadline are non-refundable; however, substitutes from the same organization are welcome.

Cider and Perry Production Training

Meet your instructor – steve trussler

Course Availability (In-Person)

Date:  April 17-21, 2023
Rate:  $2000.00 + HST CAD
REGISTER NOW   (Registration will be limited to 25)

ABOUT THE COURSE

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.

Cider & Perry Production – A Foundation (Online) provides an in-depth introduction to cider and perry production. Participants will gain an understanding of cider and perry, acquire the key skills and knowledge necessary to make quality products, and network with peers and cider experts. Upon successful completion of the course and qualification exam, participants will receive the Foundation Certificate in Cider & Perry Production; a prerequisite for advanced-level courses.

Academic instructors from Cornell University, Brock University, Washington State University, and Virginia Tech will introduce you to the fundamentals of cider making as well as the history and traditions behind the modern cider and perry industry. World-renowned cider makers and consultants will lead live discussions about the application of production knowledge to a career in the cider industry.

This Online course was developed to deliver an engaging, flexible, and interactive digital experience. With extensive course materials, weekly group discussions and direct access to Cider experts your online experience is sure to be a rich and rewarding one.

Registration fee for this online course is in US dollars.

LINK to REGISTER Spring Term
This 12-week online course begins on April 14 and includes a live (virtual) session every Thursday from 4-5:30 pm PT / 7-8:30 pm ET from April 14 through June 30th.

LINK to REGISTER Fall Term
This 12-week online course begins on September 1 and includes a live (virtual) session every Thursday from 4-5:30 pm / 7-8:30 pm ET from September 1 to November 17th.

Course availability

DATE:  This course will not be offered in 2022. Contact Brighid O’Keane at the Cider Institute of North America for information about other offerings of this course.

ABOUT THE COURSE

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 includes 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 10 days before the registration deadline will be refunded 100%, minus a $50 CAD service fee. Cancellations received between 10 days before the registration deadline and the registration deadline will be refunded 50% minus a $50 service fee. Cancellations received after the registration deadline 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

Date:  December 7-9, 2022
Cost:  $1500.00 + HST CAD
REGISTER NOW – Registration Deadline is November 28 (by 1 pm)
Registration will be limited to 14 for COVID safe distancing measures in the classroom.  This number may change based on public health COVID guidelines and university administration.

ABOUT THE COURSE

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).

Your course fee includes instruction, all course materials, Laboratory Testing Manual, coffee/tea/light breakfasts, lunches, and samples.

*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, travel, etc.

Course availability

Date:  November 25 and 26, 2022
Cost:  $1400.00 + HST CAD
REGISTER NOW – Registration deadline is November 14th (1 pm)
Registration is limited to 16 for safe distancing measures in the classroom.  This number may change based on public health COVID guidelines and university administration.

About the Course

Are you a cidermaker looking to identify and eliminate faults and enhance positive sensory attributes before your product hits the market?  The cider industry is growing quickly and as more consumers turn to cider and perry it is important that producers understand the chemical compounds that affect the appearance, aroma, taste and mouthfeel in order to help prevent flaws in these product.

The Essential Sensory Analysis of Cider & Perry is a 2-day course designed for cider producers that will teach the theory of sensory analysis and hands-on evaluation of cider and perry. This in-depth training will help cidermakers understand the role, importance and underlying principles of sensory analysis and how to identify the range and source of flavour-active chemical compounds found in cider. There will be extensive practical sensory analysis of cider and perry.

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 sensory analysis for cider and perry production who meets the prerequisite.

This course aims to enable the candidate to:

  1. Understand the role, importance, and underlying principles of sensory analysis;
  2. Investigate the main sensory analysis techniques used in the cider industry;
  3. Investigate the range and source of flavour-active chemical compounds found in cider;
  4. Undertake sensory analysis of cider and perry.

CONTENT:

  1. The role, purposes and importance of sensory analysis as a key scientific discipline within cider and perry production is explained.
  2. The biological basis of sensory analysis and use of other laboratory techniques in support of sensory analysis are briefly described.
  3. The key stages and requirements involved in the planning, preparation and execution of sensory assessment are described, including the main analytical sensory analysis techniques used in the industry.
  4. The use of consumer sensory panels for hedonic sensory analysis is explained and basic methods are summarized.
  5. The main sensory components and attributes of cider and perry are identified and a summary description of the main groups of cider and perry flavour compounds is provided.
  6. The main potential sensory faults are characterized and described.
  7. A full flavour profile is undertaken for six different products using recognized cider industry terminology with attribute intensity scoring.

Assessment

40% will occur in the CINA Advanced Certificate program final examination
60% of the assessment of this module will occur through the course in the following aspects:

  1. 80% from completion of the sensory profile sheets either completed in class or on your own after the class.
  2. 20% from completion of Day 2 sensory activity packet.

PREREQUISITE FOR ATTENDANCE

It is recommended that students have achieved the Foundation Certificate in Cider & Perry Production, and required for those pursuing the Cider & Perry Certificate Program through CINA.  Alternatively, it is expected that students will have the basic knowledge of the main sensory analysis techniques used in the cider industry and flavour-active chemical compounds found in cider.  Please contact Brighid O’Keane, Executive Director, CINA with any questions regarding this prerequisite.

The fee for this course includes cider tastings, note-taking materials, curriculum, lunch and breaks.

CANCELLATION POLICY

*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, travel, etc.

COVID-19 Updates

Brock to require masks in all instructional spaces.  Beginning September 6, 2022 masks will be required in all instructional spaces, including classrooms, lecture halls, seminars, teaching labs and other spaces when teaching by instructors is taking place.

All masks worn must be medical grade, a decision reached in consultation with the Brock University Faculty Association and other stakeholders. Fabric face coverings such as buffs, gaiters and bandanas do not satisfy the masking policy requirement at Brock.

Medical masks are also required in shared research space, as outlined in the relevant section of the Brock University Coronavirus FAQ.

For added personal safety students will have an isolation booth in the classroom to enable you to remove your mask for tasting purposes.

In Person Courses:
Please check the course links for any other details.

Online courses:
Online remains a great mode of study that eliminates risk and geographical barriers.

WSET:  Online students can also take their examination Online or In-Person for Levels 1 & 2 in Wine and Levels 1 & 2 in Spirits.  Go to the course link to view details and available dates.

Complaints policy

Our students are very important to us. We endeavor to assist all of our students in courses across all areas within CCOVI’s Professional and Continuing Education programs.  We will work hard to resolve any course related issues to the best of our ability as quickly as possible.  On occasion the process may take longer, we operate with a lean team and appreciate your patience and trust that we will work to find an amicable solution quickly.

Internal Complaints procedure (does not include WSET):

Please submit your complaint by email to:  ccovi@brocku.ca
Please provide us with:  Your course name; contact details (including email address & telephone number); specific details of the complaint.

Your complaint will be acknowledged and a final response within 20 working days of the logged complaint. If we are unable to provide you with a final response within this time frame, you will be provided with an update including any further information needed to clarify the complaint.

WSET complaints procedure:
As your WSET Program Provider we are committed to finding a resolution to your complaint without prejudice.  Your complaint will also be kept confidential.  Please email your complaint to ccovi@brocku.ca

Steps:
Your Email ‘Subject’ line should read:  Complaint – (then indicate your course name and number).  The body of your email should include your course name; your contact details (including full name, email address & telephone number); and the specific details of the complaint.

Your complaint will be dealt with by the Manager of Continuing Education within 20 working days of your complaint submission. If we are unable to provide a final response within 20 working days you will receive an update including any details of further information needed or when you can expect your final response.

If more than 6 weeks has passed, or you are dissatisfied with the final response, you can log a complaint with WSET’s quality assurance team – qa@wsetglobal.com  WSET’s quality assurance team typically responds within 10 business days.

Contact us

For more information or to discuss your individual needs please contact Barb Tatarnic, Manager of Continuing Education and Outreach for the Cool Climate Oenology & Viticulture Institute at Brock University:
Email: btatarnic@brocku.ca