Tea Sommelier Training


Overview

In collaboration with the Tea and Herbal Association of Canada, Seneca College is providing the training to become a Certified TAC TEA SOMMELIER ® professional, well versed in all aspects of tea as they relate to the consumer.

Students learn the history of tea, processing methods, grading standards and industry terminology. They will apply their knowledge of tea and food pairing to recommend and develop tea menus for retail and food service environments. They will taste a wide variety of teas and learn to cup taste, blend and distinguish teas from around the world.

Once course requirements are successfully met, students can challenge the
Tea and Herbal Association of Canada competency exam to qualify as a Certified TAC TEA
SOMMELIER ® professional.

Tea and Herbal Association of Canada Logo

Information Session

New students are invited to attend an information session.

Career Opportunities

These courses will prepare you to work in an ever-increasing range of settings from retail to service industries including bed and breakfasts, tea rooms, embassies, hotels, restaurants and retail tea shops.


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Courses

TEA101
Introduction to Tea
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Whether pursuing a career in the retail or hospitality industry or enhancing your enjoyment of tea, this course provides an introduction on the historical origin of tea. Students are introduced to a variety of different teas and begin to identify their distinct aroma and flavour. Cupping procedures, tasting methodology and grading standards are introduced through the hands-on component of this course. Special attention is paid to the professional terminology utilized in the industry.




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TEA102
Tea Regions of the World
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Drinking tea is a universal phenomenon with millions of people the world over enjoying their tea on a daily basis. In this course students will examine in detail the principle tea growing regions around the globe. They will develop a fundamental understanding of the evolution of tea throughout the world and its influence on culture and world events. In the hands-on component of this course students will taste and evaluate teas that are representative of each region: China, Japan, Sri Lanka, India, Africa and other regions like: Taiwan, Indonesia, Vietnam, and Bangladesh.




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TEA103
Tea Sensory Development
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The objective of this course will be to cover how we taste - what do we rely on - what errors should we be aware of. The tea teacher's vocabulary will be covered as well as tastings of various products such as chocolate, water, etc. to identify and full understand the science of taste.




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TEA104
Tea Types
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Prerequisite(s):

TEA101

While there are more than 1500 varieties of tea available worldwide, all teas can be divided into three basic types: black, green and oolong. In this course, students learn the types of teas produced in a wide range of regions/countries in the world including China, Japan, Taiwan, Vietnam, India, Sri Lanka, Indonesia, Africa and Argentina. Tasting and style comparisons will be a major component of this course.




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TEA105
Tea Garden Management
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This course is designed to introduce the student to advanced cultivation and processing practices used in the production of tea.




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TEA106
Tea Preparation and Consumption
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Prerequisite(s):

TEA101

The objective of this course is to examine preparation and consumption habits of regions around the world and how consumption has evolved. Students will also learn about tea health myths and facts. Tasting and style comparisons will be a major component of this section.




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TEA107
Menu Design and Food Pairing for Tea
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Prerequisite(s):

TEA101

This course is designed to introduce the student to the fundamentals for planning and development of tea beverage menus appropriate in a variety of food service and retail settings.




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TEA108
The Business of Tea
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Prerequisite(s):

TEA101

Learn about the various layers that make up the tea industry - commodity trader and auctions, packers and retailers. Who are they, what do they do and what are the challenges faced in each sector.




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Faculty Profile

Jeff Kovac

Jeff's passion for tea began while he was living and working in Sichuan, China. While abroad, Jeff devoted his free time to the practice and study of language, culture and Tea. Jeff's travels throughout China, India and Japan have expanded his knowledge and first-hand practice of many distinct and varied tea cultures. With a background in adult education and training, Jeff is passionate about sharing his knowledge with students as they progress on their journey into tea. He is currently a member of the Urasenke Chado Toronto Chapter and the owner operator of Four Seasons Tea Co. Jeff is a Certified TAC TEA SOMMELIER ® educator.

Program Contacts

Belinda Becker
Program Assistant
Belinda.Becker@senecacollege.ca
416-491-5050 ext.22797


Jean-Pierre Patry
Academic Program Manager
Jean-Pierre.Patry@senecacollege.ca
416-491-5050 ext.24030


Information Session

New students are invited to attend an information session.