{"id":3435,"date":"2012-07-03T00:07:11","date_gmt":"2012-07-02T15:07:11","guid":{"rendered":"https:\/\/www.oliveoil.or.jp\/?page_id=3435"},"modified":"2016-07-07T18:02:51","modified_gmt":"2016-07-07T09:02:51","slug":"school-offerings","status":"publish","type":"page","link":"https:\/\/www.oliveoil.or.jp\/en\/school-offerings","title":{"rendered":"SCHOOL COURSE OFFERINGS"},"content":{"rendered":"
All our course programs are offered in Japanese language. Those who would take our course, please visit our Japanese website.(www.oliveoil.or.jp<\/a>)<\/div>\n
<\/div>\n
OLIVE OIL
\nCore courses
<\/div>\n

Junior Sommelier Program (all participants completing the course receive a Junior Sommelier certificate)<\/p>\n

    \n
  • This is an introductory course that covers the history and development of olives and their use, regions and species, and a basic knowledge of taste and tasting scales.<\/li>\n
  • Even this course alone is structured to provide a more comprehensive knowledge of olive oil than any other program we know of. <\/li>\n<\/ul>\n

    Sommelier Program (all participants who have completed this course may apply to take the certifying examination to become an Olive Oil Sommelier)<\/p>\n

      \n
    • This is an advanced course that will equip participants with a broad professional knowledge to work in all aspects of food distribution and service relating to olives and olive oil. <\/li>\n
    • Lecturers are specialists in their respective fields, able to inform students of the newest processes and ideas.<\/li>\n
    • Participants learn the attitudes and skills needed to function effectively in professional settings as instructors and promoters. <\/li>\n<\/ul><\/div>
      <\/div>\n
      <\/div>\n
      OLIVE OIL
      \nAdditional courses
      <\/div>\n

      These courses allow Olive Oil Sommeliers to continually update their knowledge of products and the market, and keep abreast of the constant and rapid changes in related industries.<\/p>\n

        \n
      • Tastings of olive oil and other premium oils\n
          \n
        • Held regularly, once to several times a month<\/li>\n
        • 3-6 different oils available for tasting and discussion each time<\/li>\n
        • Basic instruction on sensory evaluation and the use of tasting scales<\/li>\n
        • Build contacts among major importers and producers<\/li>\n<\/ul>\n<\/li>\n
        • Study tours of producing regions (in Italy, Spain, Chile, Greece, Turkey, the US, Australia, and Japan)<\/li>\n
        • Tours of oil extraction facilities<\/li>\n
        • Cultivation classes taught by olive producers<\/li>\n
        • Cooking classes taught by professional chefs and food experts<\/li>\n
        • Preparatory classes for the Olive Oil Sommelier Examination (as needed)<\/li>\n
        • Special classes on other aromatic oils and non-food uses<\/li>\n
        • Special classes on grapeseed, avocado, and linseed oils<\/li>\n<\/ul><\/div>
          <\/div>\n
          <\/div>\n
          Cultural programs
          <\/div>\n

          These related subjects enhance our appreciation of olive-growing cultures and the enjoyment of olive oil.<\/p>\n

            \n
          • Foreign languages (Italian, Spanish, Greek, English, and others)<\/li>\n
          • Wine tasting and appreciation<\/li>\n
          • Spices and flavorings<\/li>\n
          • Nutrition and dietary guidance<\/li>\n
          • Food in culture and education <\/li>\n
          • Slow food<\/li>\n
          • Flower arrangement<\/li>\n
          • Other food ingredients, and other subjects as arranged<\/li>\n
              <\/div>
              <\/div>\n","protected":false},"excerpt":{"rendered":"

              All our course programs are offered in Japanese language. Those who would take our course, please visit our Japanese website.(www.oliveoil.or.jp)<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":19,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-3435","page","type-page","status-publish","hentry","","en","wp-json","wp","v2","pages","3435"],"aioseo_notices":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.oliveoil.or.jp\/en\/wp-json\/wp\/v2\/pages\/3435","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliveoil.or.jp\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.oliveoil.or.jp\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliveoil.or.jp\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliveoil.or.jp\/en\/wp-json\/wp\/v2\/comments?post=3435"}],"version-history":[{"count":15,"href":"https:\/\/www.oliveoil.or.jp\/en\/wp-json\/wp\/v2\/pages\/3435\/revisions"}],"predecessor-version":[{"id":7275,"href":"https:\/\/www.oliveoil.or.jp\/en\/wp-json\/wp\/v2\/pages\/3435\/revisions\/7275"}],"wp:attachment":[{"href":"https:\/\/www.oliveoil.or.jp\/en\/wp-json\/wp\/v2\/media?parent=3435"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}