Level 2 - Conocedor
Online certification course
Who should take this course?
Upon passing the exam, you will have the opportunity to become an ITA educator and teach level 1 classes. This course is essential for anyone who wants to become a Tequila Sommelier.
- Online
- Level 1 course access required
- Takes 10-14 hours to complete with revision included
- Level 1 exam pass is the prerequisite
- Price: $549 *
*Standalone prices available. Check prices here.
What Our Students Say about our Courses
ITA
The program
By completing this exam, participants prove that they have a detailed understanding about the denomination of origin of tequila, tequila production and the structure and role of the NOM system. The course is aiming to offer the most up to date, relevant and accurate information for those wishing to become a tequila connoisseur. This course is a must do for anyone who want to talk or write about tequila in a professional manner and educate others.
The course covers everything from advanced classification, tequila definitions, agave farming practices, tequila production, bottling, waste management, filtration and blending.
Multiple Choice Online Exam – 80% passmark
Completion of level 1 Exam
Access to the relevant Online Course Material is provided instantly for all enrolled students. It includes access to videos, notes and downloadable materials. Students get a lifetime access to the study materials.
Upon successful course and exam completion, the participant can download their certificate online.
Tequila Distributors, Brand Owners, Brand Ambassadors, Tequila Professionals, Bloggers, Bartenders, Sommeliers, Enthusiasts
549 USD
Level 1-2 bundle (Price includes full access and exam for level 1 course.)
- NOM legislation chronology - how the regulation has evolved from its beginnings to the present days
- Authorized Producer - the prerequisites to become a tequila producer
- CRT - the role and responsibilities of the regulator body of the tequila industry
- Categories and Classifications advanced - getting deep into the regulation to categorize and classify tequila
- Agave tequilana Weber variedad azul - origins, cultivation and harvesting practices
- Hydrolysis and Extraction - Modern vs traditional tequila production processes
- Fermentation - formulation, types of yeasts, wild fermentation, vessels, Brix, other parameters
- Distillation - pot stills vs column stills, other distillation techniques
- Laboratory Analysis - analyzing the different molecules, their roles and their legal limitations
- Resting, Stabilization & Aging of tequila - the stabilization and oxygenation of tequila and the aging process
- Filtration techniques - introducing the various techniques producers use to filter their products
- Mellowing - adding natural additives to soften the flavor of aged tequilas
- Water Dilution - adding water to the tequila to adjust its alcohol level
- Blending, Marriage - single-distillery & inter-distillery blending of tequila products
- Bottling - special rules for bottling and labeling tequila bottles
- Waste Management - waste generated by the industry and the ways to recycle it
Your Educator
Adam Fodor
Founder/CEO
Adam is the president of ITA. He has a masters degree in economy and holds several International and Mexican spirits/tequila related certifications. He is the author of several books and articles about tequila, special consultant of several interesting projects – the process designer of the special Siempre Exclusivo Vivo and Alma Del Jaguar blanco tequilas. Last and most importantly, he is an experienced tequila sommelier having organized over 700 tasting events to over 3000 guests throughout his career.
Features
Learn about tequila in a fun way
"I came to ITA with very limited knowledge of Tequila and left Level 2 with the confidence that I can carry a conversation with even the most knowledgeable individuals."
Sam Moore, Colorado, US