Sommelier Certification - New York

May 19-23, 2025 8:30 AM-4:45 PM
873 Broadway, New York City

Monday, May 19

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

10:30 - Lesson 2
Introduction to olive oil sensory assessment Tasting session
Carola Dummer

11:30 - Lesson 3
Olive oil quality parameters and positive characteristics Tasting session
Antonio G. Lauro

12:30
Lunch

1:15 - 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

3:30 - Lesson 6
Olive oil nutrition and chemistry
Simon Poole

4:30
Review and closing comments

Tuesday, May 20

8:30 - Lesson 7
Olive oil defects and their causes Tasting session
Carola Dummer

10:00 - Lesson 8
Northern Hemisphere regions, production and cultivars Tasting session
Antonio G. Lauro

11:30
Roundtable Lunch

1:00 - Lesson 9
Sensory descriptorsTasting session
Carola Dummer

2:30 - Lesson 10
Polyphenols and the health benefits of olive oil
Simon Poole

4:30
Review and closing comments

Wednesday, May 21

8:30 - Lesson 11
Harvesting and milling best practices Tasting session
Pablo Voitzuk

10:00 - Lesson 12
Southern Hemisphere regions, production and cultivars Tasting session
Carola Dummer

11:30 - Lesson 13
Culinary applications with high-quality olive oils Tasting session
Michael Burbella

12:30
Lunch

1:30 - Lesson 14
Sensory assessment: Tasting and milling Tasting session
Pablo Voitzuk

3:00 - Lesson 15
Insider's guide to olive oil competitions and awards Tasting session
Curtis Cord

4:30
Review and closing comments

Thursday, May 22

8:30 - Lesson 16
Review of olive oil defects and negative characteristics Tasting session
Carola Dummer

10:00 - Lesson 17
Filtering, shelf life and olio nuovo Tasting session
Pablo Voitzuk

11:30 - Lesson 18
Taste panel analysis and instruction Tasting session
Carola Dummer

12:30
Lunch

1:15 - Lesson 19
Balance, harmony and advanced sensory analysis Tasting session
Pablo Voitzuk

2:30 - Lesson 20
Advanced milling and recent innovations Tasting session
Pablo Voitzuk

3:30 - Lesson 21
Tasters' roles and where to take it from here
Curtis Cord

4:30
Review and closing comments

Friday, May 23

8:30 - Lesson 22
The Story of Kosterina Tasting session
Katerina Mountanos

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
Review and closing

= tasting sessions