Sommelier Certification - London

January 20-24, 2025 8:30 AM-4:30 PM
46-47 Russell Sq, London

Monday, January 20

8:30 - Lesson 1
Olive oil quality, grades, standards and enforcement
Curtis Cord

10:00 - Lesson 2
Introduction to olive oil sensory assessment Tasting session
Carola Dummer

11:00 - Lesson 3
Olive oil quality parameters and positive characteristics Tasting session
Antonio G. Lauro

12:00
Lunch

1:00 - Lesson 4
Defects and the negative characteristics of olive oil Tasting session
Carola Dummer

2:30 - Lesson 5
Introduction to olive cultivars Tasting session
Antonio G. Lauro

4:00
Review and closing comments
Curtis Cord

Tuesday, January 21

8:30 - Lesson 6
Olive oil nutrition and chemistry
Simon Poole

9:30 - Lesson 7
Olive oil defects and their causes Tasting session
Carola Dummer

11:00 - Lesson 8
Northern Hemisphere regions, production and cultivars Tasting session
Antonio G. Lauro

12:00
Roundtable Lunch

1:30 - Lesson 9
Polyphenols and the health benefits of olive oil
Simon Poole

2:30 - Lesson 10
Overview of olive tree cultivation, harvesting, and oil production
Kostas Liris

3:30 - Lesson 11
Case study: Chilean olive oil production Tasting session
Carola Dummer

4:30
Review and closing comments
Curtis Cord

Wednesday, January 22

8:30 - Lesson 12
Harvesting and milling best practices
Kostas Liris

9:30 - Lesson 13
Southern Hemisphere regions / Case study: Chilean olive oil production Tasting session
Carola Dummer

11:30 - Lesson 14
Culinary applications with high-quality olive oils Tasting session
Irini Tzortzoglou

12:30
Lunch

1:30 - Lesson 15
Biodiversity, sustainability and restoring ecosystems
Juan Ignacio Valdés and Sebastian Romero

3:00 - Lesson 16
Sensory assessment: Tasting and milling Tasting session
Pablo Voitzuk

4:30
Review and closing comments
Curtis Cord

Thursday, January 23

8:30 - Lesson 17
Sensory assessment: Balance, harmony and advanced sensory analysis Tasting session
Pablo Voitzuk

10:00 - Lesson 18
Advanced milling and recent innovations Tasting session
Pablo Voitzuk

11:30 - Lesson 19
Filtering, shelf life and olio nuovo Tasting session
Pablo Voitzuk

12:30
Lunch

1:30 - Lesson 20
Review of olive oil defects and negative characteristics Tasting session
Carola Dummer

3:00 - Lesson 21
Taste panel analysis and instruction Tasting session
Carola Dummer

4:30
Review and closing comments
Curtis Cord

Friday, January 24

8:30 - Lesson 22
Standards and roles
Curtis Cord

9:30
Review and assessment preparation Tasting session
Curtis Cord

10:00
Assessment 1: Samples 1-2 Cultivars and descriptors

10:30
Assessment 1: Samples 3-4 - Quality attributes

11:00
Assessment 1: Samples 5-6 - Defects

11:30
Assessment 2: Written questions

12:00
Assessment 3: Sensory analysis samples 7-8

12:30
Lunch

1:30
Review and closing
Curtis Cord

= tasting sessions