Chicago's Kendall College Wine Professional Program Foundation Level 1 (Wine Apprentice) Course - April 8, 2019

Sommelier Classes, Levels & Certifications

Our wine professional program is designed for certification-seeking individuals who are looking to solidify their foundational and/or advanced knowledge and skills while validating their existing wine and beverage capabilities. We take a dynamic, learner-centered approach that involves a contemporary-driven and rigorous curriculum for the wine and beverage enthusiast and food and beverage professionals.

Participants are engaged in relevant content, including exercises and exhaustive tastings that challenge them to acquire a complex skill-set that they can put into practice. Included at each level is a food pairing component that expands the participants knowledge and skills relative to pairing wine with food.

Individuals that should participate include:

  • Wine enthusiasts, students and entry-level individuals starting out in the food and beverage industry
  • Wine merchants, vendors, distributors, etc.
  • Restaurant professionals (F&B directors, wine managers, sommeliers) who want to be sommelier certified

Wine Apprentice Level 1


This foundational course navigates the learner through an intriguing journey of the vast world of wine while examining its history, sensory analysis, methods of viticulture and vinification, wine styles, pairing, and service techniques. It explores the essential technical aspects of wine while providing the necessary knowledge and skill required for operating in various service capacities.


Upon completion of Wine Apprentice I, the trainees will have achieved the following outcomes:

  1. History—Recognize the important events in the evolution and development of the wine industry
  2. Wine Introduction—Describe the main categories and styles of wines
  3. Sensory Analysis—Institute the four-step tasting technique used to assess and evaluate wine
  4. Production—Recognize key viticultural and vinification techniques that shape the characteristics of a finished wine
  5. Varietal Typicity—Recognize key personality characteristics of 20 key grape varietals
  6. Food Pairing—Apply the foundational knowledge and skills of the analytical wine and food pairing approach
  7. Service—Perform essential steps of wine service and identified basic storing and cellar management practices
  8. Wine Professional—Identify qualities and traits necessary to function successfully in a wine related position
  9. Trends and Demographics—Recognize beverage trends and fads as a competitive advantage


$775 pp. Includes all tastings and course materials including a copy of the primary textbook, “The Essentials of Wine with Food Pairing Techniques” by John Laloganes.


Six weeks of 25 total hours of hands-on instruction and assessment. Upon successful completion of the requirements in this course, the participant will be awarded the Kendall College Wine Apprentice Certification.