Foie Gras

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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 attained the highest qualification from the Wine Spirit and Education Trust based in London, the WSET Diploma and the Certified International Educator. He has over 80 million views globally on TikTok and Instagram about his wine and etiquette lessons.

He is an international wine lecturer, writer and critc. 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.

Course Feedback Form


1.0 Introduction

Author: Dr. Clinton Lee

Foie gras is French for "fat liver". Foie gras is a delicacy made from a duck or goose's liver. According to French law, foie gras is described as a duck or goose liver fattened through gavage administration of corn (force-feeding corn with a feeding tube). Natural feeding is sometimes used in Spain and other countries. [...]

2.0 The History of foie gras

Author: Dr. Clinton Lee

What is foie grasA Short History of foie grasEarly mentions of foie grasBrief TimelineWhy foie gras is controversialSuggested VideoWhat is foie gras What is foie gras In French law, "Foie gras is part of France's protected cultural and gastronomic heritage." The practice of gavage dates back to 2500 BC, when the ancient Egyptians fattened their [...]

3.0 Top producing countries and consumers of foie gras

Length: 0 minutesAuthor: Dr. Clinton Lee

Top producing countries and consumers of foie grasTop producing countries and consumers of foie gras Top producing countries and consumers of foie gras Today, though it is produced and consumed worldwide (most notably other European nations, America, and China), France is the largest producer and consumer of foie gras. France: 18310 tonnes Spain: 2390 tonnes [...]

4.0 How do you produce foie gras?

Length: 0 minutesAuthor: Dr. Clinton Lee

How do you produce foie gras?FranceThe Rearing PhaseThe Fattening PhaseFoie gras physiologyLiverThe NumbersTypes of BirdsSuggested VideoHow do you produce foie gras? How do you produce foie gras? The production of foie gras in the European Union is extensive, outdoor and often family-operated. According to European Commission regulation CE 1538/91: A duck foie gras must weigh [...]

5.0 Preparation, serving and styles of foie gras

Length: 0 minutesAuthor: Dr. Clinton Lee

PreparationConsumptionSuggested VideosPreparation Preparation Preparations Typically, French foie gras preparations are made at low heat. Fat from goose foie gras melts faster than that of duck foie gras. American and other New World preparations, serve and prepare foie gras hot, rather than cold. Traditionally in Hungary, goose foie gras is fried in goose fat, and then [...]

6.0 Cuisine/Pairings ideal with foie gras

Length: 0 minutesAuthor: Dr. Clinton Lee

Part OnePart TwoSummaryPart One Cuisine/Pairings ideal with foie gras Wine Many different wines are well suited for foie gras. Traditionally served with a sweet white like Sauternes, foie gras also pairs well with mild or fruity white wine, red wine or even champagne. Sauternes with foie gras Sauternes, the Bordeaux sweet wine made from botrytis-infected [...]

7.0 Culture/etiquette of foie gras

Author: Dr. Clinton Lee

Culture/etiquette of foie grasSuggested VideoCulture/etiquette of foie gras Culture/etiquette of foie gras Foie gras is a French culture and gastronomy ambassador. Foie gras is a precious delicacy of which the French are extremely proud. Foie gras symbolises an extraordinary meal. Culture and gastronomy Foie gras is part of France's culinary and gastronomic legacy. Foie gras [...]

8.0 Future/Summary of foie gras

Author: Dr. Clinton Lee

Future/Summary of foie grasSuggested VideoFuture/Summary of foie gras Eduardo Sousa is a Spanish farmer who makes goose foie gras without gavage at his farm in Extremadura. Sousa and Labourdette joined forces in 2013 to market an ethical, sustainable way to make foie gras. The bulk of foie gras comes from gavage, or force-feeding. Sousa and [...]

9.0 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 [...]

10.0 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 with 65% being the pass mark. We strongly urge you, encourage you to study hard before you attempt to take the examination. Ensure you know […]