In collaboration with the Tea Association of Canada, Seneca College is providing the training to become a Certified TAC TEA SOMMELIER TM/SM 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 Association of Canada competency exam to qualify as a Certified TAC TEA
SOMMELIER TM/SM professional.
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.
This course provides an introduction on the history of the origin of tea. You learn how to differentiate the types of tea as well as the tea grading standards used in the tea industry.
Students examine in detail the principal tea-growing regions of the world. They develop a fundamental understanding of its evolution and its influence on culture and world events.
This course covers how we taste -- what do we rely on -- what errors should we be aware of. The tea taster's vocabulary is covered as well as tastings of various products such as chocolate, water, etc to identify and fully understand the science of taste.
This course covers the types of teas produced in different regions/countries in the world. Tasting and style comparisons are a major component of this section.
This course is designed to introduce the student to advanced cultivation and processing practices used in the production of tea.
This course provides the current information available as it relates to tea consumption. Students will use the skills gained in previous classes o prepare the perfect cup of tea.
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.
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.