It’s beginning to look alot like Christmas at Silver Creek Beer Garden in the Hill Country!

The Level II Intensive Study Advanced Wine Course is designed to prepare you for a management level position as a sommelier, event planner, a wine buyer, or a wine sales person.

You do not have to be in the “trade” to take this course. if you are a serious enthusiast, or are considering changing careers, this is a course you should take to increase your understanding of wine regions, wine law, production, history and wine service.

Lunch is provided as part of your tuition. If you have any dietary restrictions please contact the Guild with that information.

This 7 day Advanced Wine Course includes:

Component Tasting
French Wine
Italian Wine
German and Austrian Wine
Spanish and Portuguese Wine, including fortified wines
North American Wine
Australia and New Zealand Wine
South American Wine
South African Wine
Event Planning
Wine List Development
Formal Sommelier Service (and practical exam)
Wine production
Descriptive, Comparative and Technical Wine Evaluation

Receive 700+ pages of course material specifically developed for this course, and taste approximately 70 wines throughout the course. Total in class lecture hours is 60 hours, making this the most intensive of all Guild courses. Passing of at least 85% on all exams is required to receive the L2 Advanced Wine Awards from the International Wine & Spirits Guild.

September 9-11: BBQ Camp – Summer in Texas means BBQ. You’ll be the envy of your friends and family once you learn the secrets to preparing wonderful meals on the grill. Try your hand at Cedar Planked Wild King Salmon with Jerk Spice and Mango Salsa, St. Louis Style Baby Back Ribs with Cherry Coke Glaze, Smoked Beer-Can Chicken, Texas Brisket, and Fredericksburg Peach Cobbler with Home-made Vanilla Bean Ice Cream.

September 23-25: New Orleans – Spend 3 days & 2 nights in the beautiful Texas Hill Country while learning a variety of New Orleans cooking skills! This class will focus on the two main cuisines in and around New Orleans – Creole and Cajun – and will deliciously reflect their mix of Spanish, African, and French heritages. You will learn to prepare dishes such as award winning Gumbo, Blackened Snapper, Cajun Barbequed Shrimp, Louisiana Brined Roasted Loin of Pork, King Cake and the classic Beignet.