Sommelier Diploma Program (SDP)
Tuition

Online Hybrid Tuition

$7,000.00 — tuition including four theory examination sections and one practical examination section
$1,000.00 — in-person practical examinations (both practical exams)
Total: $8,000.00

Classroom Tuition

$8,500.00 — all-inclusive, including all learning materials and all examinations
(four theory examination sections and three practical examinations)
Total: $8,500.00

Interest-free monthly payment options are available.

Bundle pricing is available for select course combinations. To view current bundle options and online enrollment formats, please visit our Online Learning page.

Senior-Level Competence & Leadership
Program Overview

The Sommelier Diploma Program (SDP) is ISG’s flagship professional credential, designed for individuals pursuing senior-level competence, leadership responsibility, and long-term careers in the wine and hospitality industry.

The SDP is structured as a comprehensive professional diploma, integrating advanced wine education with hospitality operations, business management, and leadership competencies. Beyond theory and service execution, the program develops the strategic, financial, and organizational understanding required to manage and lead high-level food and beverage operations.

30 Sessions · 308 Hours
Program Scope and Duration

The SDP consists of 30 instructional sessions totaling 308 hours of structured education.

Online hybrid students progress without time limitations, allowing study at an appropriate pace while receiving academic guidance and tutoring from a dedicated instructional team.

Sommelier Practice & Beverage Management
What You Learn

The SDP provides advanced professional training across the full scope of sommelier practice and beverage management.

Students will develop:

  • In-depth professional knowledge of the sommelier role within modern hospitality operations
  • Advanced understanding of global wine regions, beverage systems, and service standards
  • Integrated beverage management competencies, including wine, spirits, and service strategy
  • Applied knowledge of EU food regulations and international cuisine frameworks
  • The ability to align wine and spirits programs with operational, financial, and service objectives
  • Professional judgment and leadership capability appropriate to senior hospitality roles

All lectures are delivered by experienced industry professionals and educators.

Official ISG Materials
Learning Materials and Academic Standards

All learning materials are developed and issued by the ISG Board of Education and are aligned directly with SDP examinations and assessment standards.

ISG develops and publishes its own standardized educational materials and proprietary textbooks across multiple languages, ensuring academic consistency regardless of geography or delivery format.

To maintain assessment integrity and academic fairness, candidates are expected to rely exclusively on official ISG learning materials.

Intensive Structured Program
Course Structure and Requirements

The SDP is an intensive, structured program consisting of 30 instructional sessions, each incorporating:

  • Lecture
  • Guided tasting
  • Review
  • Examination or assessment component

Successful completion of the SDP requires a minimum score of 70% in each examination section.

Online hybrid students receive academic guidance from a dedicated instructional team throughout the program.

Applied Restaurant & Beverage Management
Capstone Project

As part of the Sommelier Diploma Program, candidates complete a comprehensive capstone project focused on the design and operation of a professional food and beverage establishment.

The project requires development of a complete operational and financial framework, including concept definition, location and floor planning, seating and layout considerations, menu and beverage program design, staffing structure, serviceware selection, and full budgeting for day-to-day operations.

This capstone integrates academic, service, and management competencies acquired throughout the program and reflects real-world professional practice. In past cases, completed projects have served as the basis for actual business plans, subject to individual execution and external factors.

Theory, Tasting & Professional Competencies
Syllabus

Syllabus: View Syllabus

The syllabus outlines the structured progression of theory, tasting, and professional competencies that define the SDP curriculum.

Standardized Professional Standards
Examinations and Assessment

The SDP examination framework consists of:

  • A seven-part theory examination
  • A two-part practical examination

Assessment and grading are standardized and applied consistently across all candidates, ensuring transparency and uniform professional standards.

To successfully complete the SDP, candidates must achieve no less than 70% in each examination component.

Before Enrollment
Additional Information

All required learning materials are included as part of the program.

SDP examinations are academically demanding. Candidates are encouraged to review ISG academic and examination policies carefully prior to enrollment.

Examination Breakdown: View Topics

Continue Your Pathway
Progression

Qualified graduates interested in instructional and academic roles within ISG may pursue the Teacher Education Program (TEP).

A Rare Academic Cohort
Sommelier Diploma Program Taught by ISG’s President & Founder

The International Sommelier Guild will be opening a limited online cohort of its Sommelier Diploma Program (SDP) — a cohort originally opened for ISG’s international instructional faculty and now being offered to a select group of qualified candidates.

This cohort will be taught directly by Joseph Miller, President and Founder of the International Sommelier Guild, reflecting the academic importance of this program and its role in shaping instructional and professional standards across ISG’s global network. The SDP curriculum remains identical to that delivered across ISG programs worldwide. What distinguishes this cohort is the level of direct academic leadership and instruction, reflecting the importance of the program within ISG’s global educational framework.

The Sommelier Diploma Program is ISG’s flagship professional credential, designed for individuals pursuing senior-level competence, leadership responsibility, and long-term careers in wine and hospitality. It is structured as a comprehensive vocational diploma integrating advanced wine education with hospitality operations, beverage management, and leadership development.

The program consists of 30 instructional sessions totaling 308 hours, combining advanced theory, guided tasting, applied service standards, and management-focused coursework. Beyond technical knowledge, the curriculum develops the strategic, financial, and organizational understanding required to lead high-level food and beverage operations.

Eligibility

Graduates of ISG’s Advanced Wine Certificate (AWC) are eligible to enroll according with ISG’s standards. Candidates with comparable professional or academic backgrounds from other institutions may inquire to determine academic eligibility.

This cohort represents a rare opportunity to engage directly with the educational framework used to train ISG instructors worldwide.

🔗 Full program details, tuition structures, and syllabus:
https://internationalsommelier.com/Wine/CertificationSDP

For more information and tuition options:
info@internationalsommelier.com

Sommelier Diploma Program (SDP) – Detailed Syllabus
Detailed Course Breakdown

Session 1: Course Introduction, Expectations, Examination Procedures, Discussion of Necessary Supporting Materials, Definition of Sommelier & Outline of Role, Principles of Wine Tasting, Principles of Food and Wine Pairing.

Session 2: Elements of Service, History of Service, Service and Sales Applications & Examples, Video of Service Techniques & Guild Expectations, Physical Practice of Service and Sales Techniques.

Session 3: Cellar Management & Investment Systems, Wine Management Practicum, Wine Education and Culture in the Place of Business, Local Liquor Licensing Laws, Responsible Beverage Service, Workshop – Using Tasting in Staff Education.

Session 4: History of Wine Viticulture.

Session 5: Vinification.

Session 6: France, Burgundy & Beaujolais.

Session 7: Bordeaux, Southwest.

Session 8: Alsace, Rhône, Vin de Pays.

Session 9: Loire, Languedoc-Roussillon, Provence, Jura, Savoie, Corsica, French Food and Wine Classical Pairings, French Wine Business.

Session 10: Italy, North Focus – Piedmont, Veneto.

Session 11: Italy Trentino-Alto Adige, Friuli-Venezia-Giulia, Valle d’Aosta, Liguria, Lombardy, Emilia-Romagna.

Session 12: Italy, Central and South Focus – Tuscany, Umbria, Latium, Marches, Abruzzo, Molise, Southern Italy and Islands, Italian Food and Wine Classical Pairings, Italian Wine Business, Wine Tasting.

Session 13: Iberian Peninsula – Spain.

Session 14: Iberian Peninsula – Portugal, Spain and Portugal Classical Food and Wine Pairings, Spain and Portugal Wine Business.

Session 15: Germany and German Wine Business.

Session 16: Austria, Switzerland, Luxemburg, Lichtenstein, Belgium, Germany, Austria, Switzerland Classical Food and Wine Pairings, Wine Business.

Session 17: Hungary, Czech Republic, Slovakia, Slovenia, Croatia, Rest of Former Yugoslavia Countries, Food and Wine Pairings, Wine Business.

Session 18: Bulgaria, Romania, Moldova, Former Eastern Bloc Countries, Classical Food and Wine Pairing, Wine Business.

Session 19: Greece, Turkey, Levant (Israel and Lebanon), Northern Africa (Algeria, Tunisia, Morocco, Malta), Asia Minor/Near East (Armenia, Georgia, etc.), China, UK, India, Mediterranean, Near East and Asian Food and Wine Pairing, Regional Wine Business Issues.

Session 20: Sparkling Wine – Champagne, Other Sparkling Wines, Food and Sparkling Wine Pairings, Sparkling Wine Business, Champagne & Sparkling Wine Tasting.

Session 21: Grape Based Distillates – Cognac, Armagnac, Calvados, Brandy and Fine, Eaux-du-Vie, Grappa and Marc.

Session 22: Grain and Vegetable-Based Distillates – Single Malt & Irish Whisky, Blended Whiskeys & Bourbons, Other Grain Spirits, Liqueurs.

Session 23: North America – California, Wine Tasting.

Session 24: Oregon, Washington, New York, USA Food and Wine Pairing, Regional Wine Business Issues, Wine Tasting.

Session 25: Other US, Ontario, British Columbia, Mexico, Canada and Mexico Food and Wine Pairings, Regional Wine Business Issues.

Session 26: Southern Hemisphere – Australia, Australia Food and Wine Pairings, Australia Wine Business.

Session 27: New Zealand, South Africa, New Zealand and South Africa Food and Wine Pairings, New Zealand, South Africa Wine Business, Wine Tasting.

Session 28: Chile, Argentina, Uruguay, Brazil, Peru, South America Food and Wine Pairings, South America Wine Business, Wine Tasting.

Session 29: Fortified Wine – Port, Sherry, Madeira, New World Fortified Wine, Flavored Wines, Fortified Food and Wine Pairings, Fortified Wine Business.

Session 30: Alternate Forms of Fermentation – Beer, Cider, Mead, Sake, Baijiu and Korean Rice Wine, Coffee, Tea, and Glassware, CMP Workshop, Food Pairings, Alcohol Business, Beer, Cider, Mead Tasting, Sake and Rice Product Tasting.

SDP – Examination Breakdown

The examinations can be broken down to one called theory (which consist of four examination components) and secondly the practical (which consists of 3 additional examination components).

All 6 components of the examinations must be passed with a 70% in each; meaning this is not a combined average but rather the mastering of each component is essential. This is a multilayered exam process. The examinations are completely based on the curriculum, book, lectures, and videos, (you should prepare to allocate an average of about a minimum of 10 to 1-hour ratio of additional home studying to be successful) whether online or in class delivery.

Here is a precise overview of the examinations. The examinations are split into 3 consecutive days.

Theory Examination

Theory 1 - Multiple Choice: It is based and determined by the number of curricular hours devoted to that topic and therefore although that may fluctuate every single year, one could never have a completely disproportionate allotment to a country that currently is 40th in production. However, please remember that as the fluctuation changes and the bottom producing players have increase market share, so will the readjustment of question proportionality be reflected in the exams.

The ISG’s approach to multiple choice is not unique and follows standard educational standards. Students are provided with 4 possible answers (a, b, c, or d) and only one of those answers is correct; there is no room for judgment. This is what we would call overview so that every subject can be addressed.

The examination consists of 300 questions with an allocation of 3 hours in total.

Theory 2 - Essays: This section consists of 10 essay topics. Students are required to produce these essays so that the ISG can evaluate the depth and breadth of the student’s knowledge. Each essay must be at least 1,100-1,200 words plus.

The student’s economy of expression and development is as critical as the quality of the information. Students are required to write in complete sentences (bullet-pointed lists are not acceptable). All essential terminology spelling and grammar will count up to 10% of the grade.

The essays will come from the following 10 subjects:

  • History or Viticulture
  • Vinification
  • France
  • Italy
  • Iberian Peninsula
  • European Cool Climate (Germany, Austria or Switzerland), Middle or Eastern Europe, Mediterranean/Levant or Asia Minor
  • United States
  • Oceania or South America
  • Sparkling
  • Fortified or Distillates

The examination has an allocation of 10 hours in total.

Theory 3 - Sommelier Management: 3 Essays are to be written within the scope of: the sommelier business, management of a food outlet at any size, investment and inventory with respect to the food outlet the question asks, sales and marketing, or social media and wine business impact.

Each of the 3 essays are to be written in proper full sentence and paragraph writing development format and bullet points are not acceptable. Each essay is to be no less than 1,100-1,200 words in length. All essential terminology spelling and grammar will count up to 10% off the grade.

The examination has an allocation of 3 hours in total.

Theory 4 - Table d’hôte Food Menus: Given the importance of wine and food pairing to the sommelier profession, the ISG uses the menus in this section as an evaluative tool. Students are required to show that they are able to read a menu description, understand the primary structural and aromatic components of a dish, and then suggest two precise wines (name, producer, vintage), one being a traditional match while a second one being a different wine completely for each plate.

The examination has an allocation of 3 hours in total.

Practical Examination

Practical 1 - Blind Tasting: 24 products arranged in 5 flights: sparkling wines, rosé & white wines, red wines, and a flight including spirits, sake, beer, cider, fortified wines, dessert wines, flavored wines, and faulty wines.

The examination has an allocation of 4 hours in total.

Practical 2 - Service: The goal is to see a student’s ability to serve wine and to communicate about wine, food, and service with guests. This includes proper service of sparkling wine and red wine decanting.

The examination has no specific time allocation, but typically most students average between 30-45 minutes from beginning to end.

Practical 3 - Cellar Management Practicum: The Cellar Management Practicum is a skill-building assignment which must be completed by all ISG sommelier students. The goal of the assignment is to introduce students to the practical managerial elements of the sommelier position and help them develop a skill set for the hospitality workplace.

The Practicum is divided into 7 sections and must be addressed prior to examination commencement.

Several delivery options available
Online Learning, Live On-Line, and Classroom
Training
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Online Learning

ONLINE LEARNING

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Get certified from the comfort of your home when and how you like to train.

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Live On-Line Learning

Live On-Line Learning

Meet Online Weekly

Do you like to learn with others but can't commit the time to classroom training. Well live On-line maybe just what your are looking for.

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Meets Live Weekly

Classroom Training

Classroom Training

Meets In Person Weekly

For those who just enjoy being social classroom traininig maybe just the right choice for you.

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