The current hospitality industry demands professionals who understand the complete dining experience from flavour pairing and guest interaction to event curation and business insight.
It is precisely this broader industry perspective that makes the ICA’s Professional Wine Studies & Event Coordination specialisation field such a dynamic and exciting field of study!
Because the ICA is situated in the heart of the Cape Winelands, surrounded by some of the world’s most respected wine estates, we offer students a uniquely immersive environment in which to explore the relationship between food, wine, hospitality and experience creation. Wine studies form part of the ICA curriculum from the very first year, but students who choose this third-year specialisation step into a far deeper exploration of the global wine and hospitality landscape.
Importantly, this specialisation opens doors to far more than restaurant service alone.
ICA graduates have gone on to build careers as sommeliers, wine ambassadors, hospitality managers, wine marketers, event coordinators, estate managers and entrepreneurs — proving that culinary education can become the gateway into multiple sectors of the broader food and wine industry.
One of the most notable examples is Jacques Steyn, an ICA graduate who specialised in Wine Studies before becoming the youngest Cape Wine Master in South Africa in 2016. Jacques’ journey reflects the multidimensional nature of the modern hospitality industry — where culinary understanding, wine expertise, leadership and communication intersect.
Perhaps one of the most inspiring aspects of this specialisation field is the fact that it can even lead graduates back into culinary education itself.
Together with Chef Pierre van Zyl — who leads the ICA Cooking Kitchen and teaches the Event Coordination component through the lens of his extensive hospitality and operational experience — Leta du Toit and Jacques Steyn represent a powerful continuation of the ICA legacy. Their return to the institution as educators and mentors reflects the enduring connection many ICA graduates maintain with the school, bringing their industry knowledge, experience, and passion full circle to help shape the next generation of culinary professionals. Their involvement demonstrates something profoundly important about the ICA philosophy: excellence creates continuity. Graduates who have excelled in the industry return to guide the next generation, strengthening an ongoing culture of mentorship, expertise and professional growth.
For students considering this field, the possibilities are exceptionally broad. Some may discover a passion for wine itself; others may gravitate toward luxury hospitality, culinary event curation, tourism, guest relations, beverage innovation, education or entrepreneurship. What unites all these paths is the ability to understand how food, wine and human connection intertwine to create memorable experiences.
This combination of culinary training, wine expertise and event strategy produces graduates who are confident communicators, thoughtful hosts and highly adaptable industry professionals, thriving in the ever-evolving world of culinary arts.
At the ICA, wine is never approached as simply a beverage. It is understood as culture, storytelling, craftsmanship and experience. It teaches students to refine their palates, develop confidence in communication and deepen their understanding of flavour on an entirely new level.
And for many graduates, it becomes the beginning of careers that are broader and more exciting than they may ever have imagined when first stepping into ICA’s training kitchens.
This course is not merely an extension of chef training. It is an invitation into a sophisticated, evolving world where culinary artistry meets hospitality leadership — and where today’s ICA students may very well become tomorrow’s industry experts, innovators, educators and ambassadors.
