Diploma in Wine, Beverage & Gastronomy

Format: 100% Online (Optional Workshops)
Duration: 12 Weeks | ~150Hours
Level: Professional Chefs, Sommeliers, Beverage Specialists, Hospitality Managers
Certification: Diploma in Wine & Beverage Studies

🔹 Program Overview

The Wine & Beverage Professional Online Program from the Oxford Institute of Culinary Science & Gastronomy is a 12-week, diploma-level course designed to provide culinary and hospitality professionals with a comprehensive understanding of beverages in both theory and practice.

Participants will gain in-depth knowledge of global wines, spirits, and non-alcoholic beverages, exploring everything from viticulture and distillation techniques to modern mixology and sensory science. The program emphasizes the art of beverage pairing with food, enabling students to design tasting menus and create exceptional gastronomic experiences.

With a combination of interactive online modules, virtual tasting labs, and a final capstone project, graduates acquire practical skills in tasting, pairing, service, and cellar management. The curriculum is tailored for chefs, sommeliers, beverage specialists, and hospitality managers seeking to enhance their professional portfolio and advance their careers in beverage consultancy, restaurant management, and fine dining.

🔹 Key Features:

• 100% online with optional workshops for hands-on learning

• Practical tasting and pairing assignments

• Capstone project for beverage menu creation

• Access to a global professional community

• Diploma certification recognized internationally

This program equips professionals with the knowledge, skills, and confidence to excel in beverage management, pairing, and gastronomy, turning every drink into an exceptional experience.

Program Structure (12 Weeks) – Skill Academic Chart

Detailed Curriculum (12-Week Version)

Module 1
– Foundations of Wine & Beverage Science
(1 Week)

• Sensory science: aroma, acidity, tannins, texture

• Beverage taxonomy & classification

• Introduction to tasting frameworks

• Understanding oxidation, temperature influence, and glassware
  Practical: Guided tasting session & sensory calibration

Module 2
– Global Wine Regions & Grapes
(2 Weeks)

• Old World: France, Italy, Spain, Portugal

• New World: USA, Australia, South Africa, Chile, Argentina

• Terroir: soil, altitude, climate impact

• Signature varietals & tasting identification
  Practical: Virtual tasting & regional comparison

Module 3
– Winemaking Techniques & Viticulture
(2 Weeks)

• Vineyard management & grape physiology

• Harvest stages & ripeness indicators

• Fermentation processes (red, white, rosé, orange wines)

• Barrel aging vs steel tanks

• Fault recognition & quality assessment
  Practical: Fermentation simulation & tasting analysis

Module 4
– Spirits & Distillates
(2 Weeks)

• Distillation process: pot still & column still

• Whisky regions & aging profiles

• Gin botanicals & aromatics

• Rum styles & fermentation

• Vodka, Tequila, Mezcal fundamentals

• Tasting structure & methodology
  Practical: Aroma identification & mini tasting exercises

Module 5
– Non-Alcoholic Beverage Expertise
(1 Week)

• Specialty tea origins & brewing science

• Coffee: roasting, cupping, extraction science

• Fermented beverages: kombucha, kvass

• Modern botanical beverages

• Zero-proof mixology techniques
  Practical: Home brewing & tasting assignments

Module 6
– Beverage Pairing & Gastronomy
(2 Weeks)

• Flavor chemistry: bridges, contrasts, harmony

• Pairing for ethnic cuisines

• Beverage alignment with tasting menus

• Molecular gastronomy applications
  Practical: Beverage pairing sheets & chef assignment

Module 7
– Beverage Service, Storage & Cellar Management
(1 Week)

• Storage science: temperature, humidity, light

• Cellar organization & inventory management

• Glassware & decanting principles

• Service protocols for fine dining
  Practical: Virtual service simulation

Module 8
– Applied Tasting Labs + Final Capstone
(1 Week)

Capstone Deliverables:

• Full beverage tasting portfolio (10–12 professional sheets)

• Wine & dish pairing project

• Beverage menu concept for a restaurant

• Sensory analysis video submission
  Final Exam: Theory + tasting evaluation + project presentation

Assessment Structure

Required Tools (Home-Friendly Set)

• Tasting glass set

• Small aroma kit (optional)

• Digital thermometer

• Notebook or digital tasting sheets

• Brewing tools (coffee/tea)

• Basic bar tools (jigger, shaker, strainer)

Career Outcomes

• Sommelier (Entry to Intermediate Level)

• Beverage Director / Menu Developer

• Wine & Spirits Specialist

• Gastronomy Beverage Consultant

• Hospitality & F&B Management roles

• 120+ pages of beverage science content

• Global wine region maps

• Professional tasting sheet templates

• Beverage pairing guidebook

• Access to Oxford ICSG online community

Certification

Upon successful completion, students receive:
🏅 Diploma in Wine & Beverage Studies
Certified by Oxford Institute of Culinary Science & Gastronomy

Tuition Plans & Pricing Table

International Tuition Pricing

Wine & Beverage – Professional Online Diploma (12 Weeks)

Global Pricing Table