Find your course.

A relaxed 90-minute first taste of wine — three wines, the basics of tasting, and your first certificate.

Ninety minutes of wine and cheese pairing — why some matches sing and how to build your own board.

The essential introduction: grapes, regions, tasting and food pairing, in one afternoon.

First Pour built for front-of-house teams — confident wine service from day one.

A full day that turns curiosity into confidence: the world’s key grapes, regions and styles.

California wine country in a day — regions, grapes and the stories behind them.

Spain’s most famous wine region — classifications, ageing and tasting the styles of Rioja.

From fino to oloroso — the solera, the styles and how to serve and pair sherry.

Train your palate: aromas, faults, structure and tasting like a professional.

The sommelier foundation — wine regions in depth, structured tasting and professional service.

A deeper study of California’s regions, producers and styles for professionals.

Advanced sommelier certification: the world of wine in depth, blind tasting and theory.

Our highest wine award — for those who teach, lead and mentor others in wine.

Ninety minutes around the world of spirits — how they are made and how to taste them.

A lively 90-minute first taste of Cognac — three styles, the six crus and your first certificate.

Ninety minutes in d'Artagnan country — France's oldest brandy, three styles and your first certificate.

A fun 90-minute tour of gin — juniper, botanicals, three styles and the perfect G&T.

Ninety minutes around the whisky world — Scotch, Irish, American and beyond, three drams and your first certificate.

A 90-minute first taste of agave — tequila and mezcal, three styles and your first certificate.

Ninety minutes of American whiskey — corn, new oak, three bourbons and your first certificate.

Spirits essentials for bar and restaurant teams — categories, service and selling.

An afternoon with agave — the essentials of tequila and how to taste it.

An afternoon with Cognac — crus, distillation, ageing and a guided tasting of six Cognacs.

An afternoon in Gascony — Armagnac's regions, stills, ageing and a guided tasting of six Armagnacs.

An afternoon of gin — botanicals, production, styles and a guided tasting of six gins.

An afternoon of whisky — grains, stills, casks and a guided tasting of six whiskies from around the world.

An afternoon of bourbon — the law, the mash bill, the barrel and a guided tasting of six bourbons.

A full day of spirits: distillation, the major categories and tasting with confidence.

Botanicals, styles and serves — everything a gin professional needs to know.

Crus, ageing and the art of the blend — taught by an official Cognac educator.

Scotch, Irish, bourbon and beyond — how whisky is made, aged and enjoyed.

France’s oldest brandy — regions, distillation and vintages, from an official Armagnac educator.

Agave to bottle: tequila and mezcal production, categories and tasting.

A full day of bourbon — the law, the mash bill, the barrel and the great distilleries of Kentucky and beyond.

Spirits in depth — production, regions, categories and professional evaluation.

The top of the spirits pathway — for those ready to teach and lead in spirits.

A fun 90-minute dive into rum — three rums, a little history and your first certificate.

The rum masterclass — how rum is made across the Caribbean and how to taste it.

The full day of rum, developed with WIRSPA — styles, origins, production and service.

Advanced rum certification — producers, ageing, blending and professional tasting.

The top of the rum pathway — for those ready to teach rum to others.

A fun 90-minute first shake — the bar tools, the golden ratio and three classic cocktails.

Balance, technique and service — the foundations of great cocktails.

Professional bartending — classic and modern cocktails, menus and bar craft.

A relaxed 90-minute introduction to premium cigars — choosing, cutting, lighting and enjoying, with a non-smoking option.

An introduction to premium cigars — tobacco, construction, cutting and lighting.

A full day of cigars: origins, wrappers, tasting and pairing with spirits.

Ninety minutes that make a great first impression — greeting, the order of service and one confident recommendation.

Professional service essentials in one afternoon — mise-en-place, tray service and opening and pouring wine with confidence.

Responsible alcohol service certification for Cayman’s hospitality staff.

Responsible alcohol service certification for hospitality staff in The Bahamas.

Responsible alcohol service certification, adapted for each island’s rules.

A full day of professional table and beverage service — from opening the shift to the farewell.

Supervisor-level service — fine dining, advanced wine service and leading a team on the floor.

Ninety minutes of great cheese — three styles, how they're made and how to build the perfect board.

A fun 90-minute introduction to sake — rice, polishing, three styles and how to serve them.

A fun 90-minute tour of beer — malt, hops, three styles and the perfect pour.

An afternoon of cheese — how cheese is made, the main styles, and simple pairings with wine.

Rice, polishing and brewing — the styles of sake and how to serve them.

Beer styles, brewing and food pairing — for beer lovers and professionals.

A full day of cheese — the great cheese families, how they are made, and pairing with wine and spirits.