The professional sommelier course offers a comprehensive curriculum designed to equip participants with the knowledge, skills, and expertise necessary to excel in the dynamic world of wine and beverage service. This intensive programme covers a wide range of topics essential for aspiring sommeliers divided into three modules:
Module 1: Sommelier Training Serving Technique - This module lays the foundation by exploring viticulture and oenology, with a focus on oenology including sparkling and sweet wines. Students learn essential tasting techniques such as visual, olfactory, and gustative analysis, along with an introduction to distillates and beer. Service techniques, cellar management, and the duties of a sommelier are also covered, preparing students for the practical aspects of the profession.
Module 2: Wine Tasting Technique International Enography - Building upon the fundamentals, Module 2 delves into advanced tasting techniques while exploring old-world and new-world winemaking regions. From the traditional vineyards of Europe to the burgeoning wine scenes of the Americas, students gain an in-depth understanding of regional characteristics and wine styles. Extensive wine-tasting sessions refine their palate and deepen their appreciation for the diversity of global wines.
Module 3: Food and Wine Matching Technique - In Module 3, the focus shifts to the art of food and wine pairing. Students develop sensory analysis skills to identify complementary flavours and textures, mastering the principles of matching wine with a variety of cuisines. Practical exercises, including tasting and pairing sessions, culminate in the creation of a perfect Food and Wine Paired Menu, showcasing their ability to harmonise wine and food experiences.

Module 1: Sommelier Training Serving Techniques

At the end of this module, the students will be able to:

• Understand Viticulture and Oenology.
• Understand Oenology - sparkling and sweet wines.
• Understand and demonstrate the tasting technique - visual analysis.
• Understand and demonstrate the tasting technique - olfactory analysis.
• Understand and demonstrate the tasting technique - gustative analysis.
• Understand distillates.
• Understand beer and other distillates.
• Understand and demonstrate the service techniques.
• Understand the cellar management.
• Understand the duties of the Sommelier.
• Understand and demonstrate the wine tasting.
• Revision and self-test.

Module 2: Wine Tasting Technique International Enography

At the end of this module, the students will be able to:

• Understand and demonstrate the tasting techniques for:
  • Old world winemaking and its Regions such as Italy, France, Spain, Portugal, Germany, Austria, and Hungary.
  • New-world winemaking and its regions such as North and South America, California, Chile, Argentina, Australia, New Zealand, and South Africa.
• Revision and self-test.

Module 3: Food And Wine Matching Techniques

At the end of this module, the students will be able to:

• Understand and demonstrate the food and wine sensory analysis.
• Understand and demonstrate the food and wine matching technique.
• Understand and demonstrate the tasting and pairing with a wide variety of food.
• Create a perfect food and wine-paired menu.
• Understand and demonstrate the wine and food tasting.
• Revision and self-test.

At the end of the programme, there will be written and practical assessments including wine tasting and tasting techniques and food and wine matching.

Total 3 weeks (75 hours)

Module 1: Sommelier Training Serving Technique (5 days/25 hours)
Module 2: Wine Tasting Techniques and International Enography (5 days/25 hours)
Module 3: Food and Wine Matching Techniques (5 days/25 hours)

Associazione Italiana Sommelier certification exam will be on the last day of Module 3.

TBC

• Prices are subject to change
• SGD 65.40 application fee is non-refundable 
• Funding validity period for WSQ Prepare and Serve Wines is up to 10 April 2026
• Funding validity period for the other two programmes is up to 31 May 2025
• These are SkillsFuture Credit (SFC) eligible programmes (for self-sponsored only)
• These are absentee payroll eligible programmes (for company-sponsored only)
• These are Workfare Skills Support (WSS) Scheme eligible programmes
• WSQ Prepare and Serve Wines and WSQ Alcoholic Beverage Preparation - Level 2 are UTAP eligible programmes (up to 31 Mar 2025)^
• Long Term Visit Pass Plus (LTVP+) funding support took effect from 1 Oct 2021, LTVP+ holders can be identified with their green visit pass cards, with the word ‘PLUS’ on the back of the card
  
  

SkillsFuture Singapore (SSG) Funding – up to 70% Programme Fee
For all eligible Singaporeans, SPRs and Long Term Visit Pass Plus (LTVP+) holders.

Mid-Career Enhanced Subsidy (MCES) Funding – up to 90% Programme Fee
For eligible Singaporeans aged 40 years old and above. Visit skillsfuture.gov.sg for more information.

Enhanced Training Support for SMEs – up to 90% programme fee
For SMEs that meet all of the following criteria:

1. Registered or incorporated in Singapore
2. At least 30% local shareholding by Singaporeans or SPRs
3. Employment size of not more than 200 (at group level) or with annual sales turnover (at group level) of not more than SGD100 million
4. Trainees must be hired in accordance with the Employment Act and fully sponsored by their employers for the course
5. Trainees must be Singaporeans or SPRs or LTVP+ Holders

Visit ssg.gov.sg for more information.

^Union Training Assistance Programme (UTAP)
UTAP is a training benefit for NTUC members to defray their cost of training.
NTUC qualifying members enjoy 50% unfunded course fee support (balance course fee payable after applicable government subsidy, including SFC):
-    NTUC members up to $250 per year
-    NTUC Starter members up to $200 per year 
-    NTUC members aged 40 years and above up to $500 per year (for courses commencing from 1 July 2020 to 31 Dec 2025)
Visit e2i’s website for more information.

Progressive Wage Model (PWM)

• From 1 March 2023, employers must meet the PWM requirements in order to renew existing work passes / apply for new work passes.
• The Progressive Wage Model (PWM) for food service workers was developed by Tripartite Cluster for Food Services Industry.

Information link: Progressive Wage Model for the food services sector (mom.gov.sg)

Training Requirements

• Employers must ensure their food services staff (Singaporean or Singapore Permanent Residents) attaining at least 2 Workforce Skills Qualifications (WSQ) Statement of Attainment, out of the list of approved WSQ training modules.

2 x WSQ courses combination:

1. WSQ Food Safety Course Level 1 (compulsory)
2. Any other WSQ courses out of the list of approved courses

At-Sunrice GlobalChef Academy provides Continuing Education Modular (CEM) training programme which is eligible for PWM food services sector.

• Creative patisserie
• Dim Sum dishes
• Artisan and sourdough Breads
• Artisanal chocolates
• Chocolate confections
• Fundamentals of chocolate techniques
• Make tarts and short-crust pastries
• Baking 101: make basic cakes
• Make advance cakes
• Baking 101: make basic breads
• Make café styles breads
• Liquids 101: Specialty coffee knowledge
• Liquids 101: discover the world of wine
• Food safety course level 1 & 3

Only applicable for Singaporean, Singapore PR, LTVP+ Holder trainees

*Application through Enterprise Portal for Jobs & Skills. Capped at $100,000 per calendar year for each organisation.

Absentee Payroll (AP) Funding
A grant to help employers defray the manpower costs incurred when they send their employees for training courses funded by SSG. 
Visit Claim Absentee Payroll funding (gobusiness.gov.sg) for more information.

1. Be able to speak, read and write English.
2. Successfully completed the WSQ Chocolate Confections programme/equivalent or experience in working with intermediate-advanced chocolate techniques.
3. At least 16 years old or 18 years old for modules with alcohol/spirit modules

• Enrolment is subject to availability and incomplete applications will not be processed.
• The programme is conducted in English and proficiency in the language is a requirement.
• Programme contents and all prices are subject to change.
• Required Attire:
  - White-collared shirt, white blouse(No see-through, sleeveless, revealing, designs or patterns)
  - Black Pants (No jeans, leggings, jogging or cargo pants)
  - Black covered shoes (No slippers, high heels or sports shoes)
  - As per the Academy's grooming policy, hair/ head accessories such as caps, hats or any other headgears are not allowed.
• Failure to comply to grooming standards will result in non-participation.
• Trainee who chooses to drop out prior to successful completion will be requested to pay the programme fees in full and will not be entitled to any SOAs or certificates.
• All participants have to be fully vaccinated to join this programme.

Note:

• Food items from all Practical classes shall be consumed in the Academy, either during lunch or dinner time.
• For food safety purposes, food items are not allowed to be taken home for consumption. 

1. Please ensure that all documents listed below are duly prepared:

2. Click here to apply. Please allow approximately 10 minutes for the online application and ensure all documents are duly completed and submitted online. Any incomplete application will not be processed.

3. Application Fee is non-refundable and non-transferable. Confirmation of seats is on a first come first serve basis with full payment received via online debit / credit card/PayNow.

4. For successful applicants, we will email a Confirmation of Acceptance before the commencement of the programme.

5. Please be advised that full payment of the administration fee and programme fee has to be made before class commencement.

6. Training Quality and Outcomes Measurement Survey (TRAQOM) by SkillsFuture Singapore

SSG will conduct the two post-course evaluation surveys in the following manner:

• The Quality Survey will be conducted after the course end date through an electronic survey. The survey will be emailed to the trainee through SSG’s central survey system.
• The Outcomes Survey will be administered once a year through a contracted vendor. The survey will be sent to shortlisted trainees who have completed their full qualification course(s) or CU(s).
• Trainee is to provide your personal email and phone number for SSG to conduct the surveys.
• All corporate companies registering their staff for training are to avoid using centralized corporate email and have to use their staff email and phone number for SSG to conduct the surveys.

If you do not have a user name and password you will need to register to apply for a programme.

1. REGISTER

Register yourself as a user. Once you have registered you will be given a user name and a password to allow you to log back in without identifying yourself over again.

2. APPLY

After registering you can submit an application to study a course.