Caviar

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1.0 Introduction

2.0 History of Caviar

3.0 What is Caviar?

4.0 Main regions of Caviar producers

5.0 Main fish types where caviar is sourced from

6.0 Different styles of Caviar and Assessment

7.0 How to eat Caviar and Wine Pairings

8.0 Caviar Culture and Etiquette

8.0A Sommelier Practical Component

9.0 Caviar Summary, Future and Facts

10.0 Course Feedback

11.0 Final Exam

Estimated study time?

Individuals differ, learning styles differ, and the individual time factors and learning speeds differ so it would be hard to place a precise time so we suggest a range of between 19-25 hours of study. This includes reading through the material and completing the quizzes and the final examination. There is no time constraint nor limit, of utmost importance is you enjoy this journey of knowledge and you indulge your curiosity and thirst for knowledge.

How long do I have to complete the course?

Human beings never complete anything without a target. We may believe this to be untrue but if you were to silently contemplate yourself with unbridled honesty you would admit this is a truth, unpleasant it may be but still the truth. At APWASI we encourage you to complete this course within six months from registration. As the course recommendation is between 19-25 hours, a six-month period of completion is an exaggerated premium of time for you as we want you to do other more constructive things in life than procrastinate.

Who is it for?

Our courses are for the dedicated, determined, belief in themselves and wanting to succeed. If you have these qualities you will succeed at anything you want not only these courses.

These courses, by the nature of their content are aimed at wine professionals currently in the industry and those who are intending to join the industry, and enthusiasts. The kaleidoscope of career options is many. This would include retail, importing, exporting, distributing, and perhaps even producing. Additionally, if you are in the hospitality industry, hotel, airline, cruise ship, high-medium end restaurants, this course would give you a firm and unquestionable structure of wine and spirit knowledge to further your career. Following our 5 C’s philosophy we believe our courses are for those who treasure knowledge and have a thirst to make their mark in life.

Where can I do this?

Anywhere in the globe, on the sunny beaches of Hawaii or the secluded jungle of South America or even the salubrious atmosphere of a private club in London, literally it is anywhere you wish. Our courses are available world-wide, 365/ 24/7, in 23 different languages. All you need is an internet connection! These courses can be accessed on your mobile device, tablet or on your computer.

Why us?

We are all accustomed to choices and with choices there are set parameters that we set before making a decision. Education is not an inanimate object it is not a pair of lifestyle shoes, shirt, blouse or meal. Education is the keystone of your life and we encourage you to choose as you see fit. Our criteria suits those that are openminded, cultural adept, eager to learn on a holistic basis and not just facts and figures- regurgitating them out like an antiquated calculator with a paper roll attached. We want, we demand, our graduates to be beacons of openness, approachable and wanting to share experiences and knowledge with all within the industry. We all begin our life with the currency of youth and this applies to not only APWASI but also other organizations like us across this globe. We bring fresh beginnings with new education methods to match the new trends, embrace the plethora of learning styles and together our courses are definitive in character that are matchless in the devotion given to their creation. If you value the future as we state, “learning for the future” then we are your future.

How can I learn this without tasting?

One cannot learn to swim without water and neither do we expect you to learn without tasting . We have at the end of each course a selection of wines we recommend you to try using the skills you have acquired on the wine essentials course we offer. Through this method you can increase your practical wine tasting skills. Our courses allow you to evaluate the wines by understanding the “why” and “the how”.

I don’t know how to taste.

The ability to taste wine is universal. The methodology to understanding wine and appreciating wine is not universal and that needs to be understood through concept, tasting and recording. This we achieve by having you take the wine essentials course we have as a prerequisite to any courses you select. Within this course lie the secrets to identifying, nosing and tasting wines and finally evaluate wines. It’s our pleasure to join you on this journey of adventure and bountiful knowledge. After taking this course you will learn and be able to taste wine with comfort.

Final Exam Information

For information on final exam procedures, please visit this link.

Dr. Clinton LeeDr. Clinton Lee has a Bachelor’s degree in Accounting, an MBA in Finance and a Doctorate in Business Administration. He has attained the highest qualification from the Wine Spirit and Education Trust based in London, the WSET Diploma and the Certified International Educator.

He has taught WSET programs and other wine courses both in Canada and internationally in China, Singapore, Hong Kong and Taiwan Argentina, France, Hungary and Italy.

Lessons

1.0 Introduction

Author: Dr. Clinton Lee

IntroductionIntroduction Introduction When we think of caviar we immediately think of luxury and elegance. The rich and famous eat it as do Kings and Queens. This is true. In this course we will learn about caviar. One can make a fortune and also lose an inheritance on caviar. Demand for this, the most sought after [...]

2.0 History of Caviar

Author: Dr. Clinton Lee

History of CaviarSuggested VideoHistory of Caviar History of Caviar The sturgeon is a prehistoric fish that has existed for more than 250 million years. There are many variations of the origin of the word caviar. Others say it is taken from the Persian word “khaya-dar“ meaning having eggs or egg bearing fish also "cake of [...]

3.0 What is Caviar?

Author: Dr. Clinton Lee

What is Caviar?Suggested VideoWhat is Caviar? What is Caviar? Caviar is famous for being the luxury treat of the rich and famous. Caviar is the preparation of the unfertilized eggs or roe of a sturgeon fish. It is a delicacy consisting of processed, salted, non-fertilized sturgeon roe. Caviar is basically the roe "eggs" also known [...]

4.0 Main regions of Caviar producers

Author: Dr. Clinton Lee

Main regions of Caviar producersSuggested VideoMain regions of Caviar producers Main regions of Caviar producers Introduction Globally, many countries now produce caviar. Last count was around 50 and climbing. As farm-bred caviar is not that difficult. The major players are the US, France, Italy and Iran. China is poised to become the global leading producer. [...]

5.0 Main fish types where caviar is sourced from

Author: Dr. Clinton Lee

Main fish types where caviar is sourced fromSuggested VideoMain fish types where caviar is sourced from Main fish types where caviar is sourced from Sturgeon Sturgeons are very old fish and prehistoric. They have been around for 250 million years. They don't have scales like most fish rather they have bony plates similar to the [...]

6.0 Different styles of Caviar and Assessment

Author: Dr. Clinton Lee

Different styles of Caviar and AssessmentSuggested VideoDifferent styles of Caviar and Assessment Different styles of Caviar and Assessment Caviar Caviar Varieties There are many different varieties. The caviar can change in flavour or texture due to: The species of the sturgeon. The type of non sturgeon. The water cleanliness. What they are fed. Where they [...]

7.0 How to eat Caviar and Wine Pairings

Author: Dr. Clinton Lee

How to eat Caviar and Wine PairingsSuggested VideoHow to eat Caviar and Wine Pairings How to eat Caviar and Wine Pairings There are many ways to eat caviar and the best way without sounding to presumptuous is to eat it the way you enjoy and are the most comfortable. In terms of the best caviar, [...]

8.0 Caviar Culture and Etiquette

Author: Dr. Clinton Lee

Caviar EtiquetteHow to Serve CaviarHow to Eat CaviarSuggested VideoCaviar Etiquette Caviar Etiquette There is most certainly an elegant way to eat caviar. It can be eaten casually with friends and also in a more formal way. When you pay so much for the caviar, one has earned the right to eat it the way kings, [...]

8.0A Sommelier Practical Component

Author: Dr. Clinton Lee

Practical Sommelier ComponentPractical Sommelier Component Welcome to the practical component of the course This section will focus on the importance of having a deep and thorough practical knowledge of caviar. This will enable you to demonstrate your skills and knowledge when you are explaining caviar to a potential client, purchasing, or selling a caviar in [...]

9.0 Caviar Summary, Future and Facts

Author: Dr. Clinton Lee

Summary, Future and FactsSummary, Future and Facts Summary, Future, and Facts Caviar is one of the oldest delicacies known to humans. We can place them in fine company with raw oysters, truffles, and foie gras. But the Ancients indulged on caviar, first from the Greeks to the Romans and beyond. Caviar prices have dropped in [...]

10.0 Course Feedback

Length: 10 minutesAuthor: Dr. Clinton LeeComplexity: Easy

Course Feedback Did you enjoy the content of the APWASI preview course? * YesNo 1. How would you rate the quality of this course? PoorAcceptableGoodVery GoodExcellentN/A 2. How did you find the course length & detail? ShortJust RightToo LongN/A 3. Were the course questions easy? EasyJust RightHardVery HardN/A 4. Would you recommend this course? YesNoN/A [...]

11.0 Final Exam

Author: Dr. Clinton Lee

Congratulations on your wonderful achievement of completing the course. The next step is to successfully pass the Final Examination. This examination is timed and there are 100 multiple choice questions…