For a better view on Wineschool3, Update Your Browser.
How To Sign Up & Enroll?
Do you have any questions?
* Denotes Required Inputs
Note: By Clicking Submit, you agree to our Privacy Policy.
No Image

Privacy Policy

  • Home
  • Privacy Policy

Places will only be confirmed once payment is received.



Please contact Director Christian Esser directly or call +1 (345) 938 0458

Corporate rates are given for groups larger than 15 attendees and under the following conditions.

  • Organizer arranges for the venue for the course
  • Organizer arranges for the accommodation for the educator at a 4* star hotel for the training including a night before and after the training.
  • Organizer pays for the flight for the educator from Miami International Airport
  • Organizer arranges for all wines and spirits


If you like to split your payment please choose monthly payment plan.
(Late Fee of $25/day applies if payment is 5 working or more late) *

  • A. Not Applicable
  • B. 2 monthly payments - 5% finance fee
  • C. 3 Monthly payments - 10% finance fee
  • D. 6 Monthly payments - 20% finance fee
  • E. 12 Monthly payments - 25% finance fee

Results and Certificates will only be dispatched and delivered after Wineschool3 has received full payment.


Complaints and appeals are managed fairly, efficiently and effectively. Wineschool3 creates an environment where participants’ views are valued.

Any person wishing to make a complaint against the school, concerning its conduct as an WSET APP, or an appeal regarding an Wineschool3 decision, shall have access to this complaints and appeals procedure.

Policy statement

All formal complaints and appeals will be heard and decided on within 15 working days of receiving the written complaint or appeal. The Directors of Wineschool3 will keep a Complaints and Appeals Register which documents all formal complaints and their resolution. Any substantiated complaints will be reviewed as part of the continuous improvement procedure.



  • Ratifies Wineschool3 Complaints and Appeals — Wineschool3 Policy and Procedures
  • Ratifies complaint resolution actions and appeal decisions
  • Mediates in complaint resolution processes (unless the complaint relates to the Director in which case either an alternate corporate officer will mediate or a trusted Third Party)
  • Refers clients not satisfied with the outcome of complaints or appeals to appropriate alternative third parties.

The Director is ultimately responsible for ensuring that the school complies with its internal Policy and Procedure

Board members

  • Implements and manages the Wineschool3 Complaints and Appeals — Wineschool3 Policy and Procedures (under delegation from the principal)
  • Handles all formal complaints or appeals first
  • Ensures the principal is aware of any formal complaints or appeals
  • Participates in complaint resolution processes and moderates regarding appeals (as appropriate)
  • Takes responsibility for the overall maintenance of the Complaints and Appeals Register including ensuring complaint resolutions, decision or actions are documented.

Educators and assessors

  • Operate in accordance with the Wineschool3 Complaints and Appeals — Wineschool3 Policy and Procedures
  • Refer any formal complaints or appeals to the Director.

Administration officer

  • In conjunction with the board members, maintains the complaints and appeals register.

Complaints and appeals procedures

Complaints arise when a participant is dissatisfied with an aspect of the school services, and requires action to be taken to resolve the matter.

Appeals arise when a participant is not satisfied with a decision that the school has made. Appeals can relate to assessment decisions, but they can also relate to other decisions. Persons with either a complaint or an appeal have access to the following procedures:

Informal complaint (or feedback)

  • The initial stage of any complaint (or feedback) may be for the client to communicate directly with the operational representative of the school, e.g. the educator.
  • Client(s) dissatisfied with the response to the informal feedback or complaint may initiate a formal complaint.

Formal complaint or appeal

  • The informal complaint procedure must be used first.
  • All formal complaints or appeals go to the board members first, any board member cited in the complaint will recuse themselves from the investigation other than in providing their point of view.
  • The formal complaint or appeal and its outcome must be presented and recorded in writing.
  • On receipt of a formal complaint or appeal, the principal shall delegate an appropriate board member (s) to hear the complaint.
  • The delegatee shall not have had previous involvement with the complaint or appeal, and may include representatives of:
    • the Director
    • the teaching staff
    • an independent person.
  • The complainant shall be given an opportunity to present their case to the delegatee, and may be accompanied by one other person with first hand knowledge of the issue being raised as support or as representation.
  • The relevant staff member shall be given an opportunity to present their case, and may be accompanied by one other person with first hand knowledge of the issue being raised as support or as representation.
  • The delegatee will make a decision regarding the complaint or appeal.
  • The delegatee will communicate the decision to all parties in writing within five working days of making the decision.
  • If the client is still not satisfied, the Director will refer them to the WSET appeals and complaints process.

Any identified systemic root causes of any complaint or appeal will be included in the continuous improvement processes of the school.


Wineschool3 is committed to treating its pupils and applicants fairly. We will take reasonable steps to ensure that disabled pupils and applicants are not put at a substantial disadvantage by comparison with pupils and applicants who are not disabled.

The declared aim of Wineschool3 is to meet the unique needs of every pupils. This policy does not seek to cater for every situation but is intended as a general statement of our policy which sets out the principles underlying our approach to making adjustments for disabled pupils and the factors the school will take into account when considering requests for adjustments.

When does the duty arise?

We shall consider making reasonable adjustments for pupils and applicants who are disabled if they are put at a substantial disadvantage compared with pupils and applicants who do not have disabilities. A pupil or applicant is disabled if (s)he suffers from a physical or mental impairment that has substantial and long term adverse effect on his or her ability to carry out normal day-to-day activities. In most cases, disabilities will have lasted or be likely to last for 12 months or more. Special consideration will be given to any pupil suffering from a temporary disability caused, for example, by an accident.

What is the scope of the duty?

Wineschool3 seeks to ensure that disabled pupils and applicants are not put at a substantial disadvantage by making reasonable adjustments:

  1. To our policies, criteria and practices (ie the way we do things); and
  2. By providing auxiliary aids and services (ie additional support or assistance). There is no standard definition of an auxiliary aid or service. Examples include:
    • pieces of equipment;
    • extra staff assistance;
    • note-taking;
    • audio-visual fire alarms;
    • readers; and
    • assistance with guiding.

What is not covered?

We are not required to remove or alter physical features to comply with the duty to make reasonable adjustments for disabled pupils. Similarly, we do not need to provide auxiliary aids for personal purposes unconnected with the education and services provided by the school.

How do I request an adjustment?

Wineschool3 prides itself on considering whether there is any adjustment it could make to overcome any substantial disadvantage suffered by a disabled applicant or pupil. However, we do not always think of all possible adjustments and we want to work with pupils to think as creatively as possible about this matter.

If a pupils is disabled and you believe that (s)he is being put at a substantial disadvantage compared with pupils without disabilities and there is an adjustment that we could make which would overcome this, you may write to the Director at the School setting out in full the adjustment and (if necessary) how the school could put this into practice.

The school's response

In some cases, the school will be able to agree to and implement the requested adjustment as soon as possible. In other cases, for example where the adjustment would be logistically difficult or more financially costly, we may need to consider in more detail how best to overcome the substantial disadvantage that the pupil or applicant is suffering and what measures it is reasonable for the school to take. In these cases, the school may seek input from teachers, other experts (such as doctors and/or educational psychologists), you and the child in question.

How will the school decide whether an adjustment is reasonable?

When considering whether it would be reasonable to make the adjustment, the school will consider the following factors:

  • whether it would overcome the substantial disadvantage the disabled pupils is suffering;
  • the practicability of the adjustment;
  • the effect of the disability on the pupil;
  • the cost of the proposed adjustment;
  • the school's resources;
  • health and safety requirements;
  • the need to maintain academic standards; and
  • the interests of other pupils (and potential pupils).


You may request that the existence or nature of your disability be treated as confidential by the school. We will take any such request into account when considering whether an adjustment is reasonable.


Once the school has determined whether the relevant adjustment is reasonable, we will write to you, setting out the decision and the reasons.

What can you do if you are not happy with the school's decision?

If you are not happy with the school's decision about the reasonableness of the adjustment, you may lodge a complaint using the school's Complaints Procedure.

Covid-19 Affected Cancellations

We have sought to support all our Students throughout the pandemic. We understand that, due to Covid, exams or courses have had to be cancelled or rebooked - often at quite short notice. We have always been understanding and waived any cancellation fee. However, we have now reached a point where Covid must be considered as another illness or ailment to manage as part of everyday life, and this will be reflected in our cancellation policy.

We will continue to accept Covid-related cancellations without charge until the end of the calendar year - 31 August 2022. However, from 1 September 2022 onwards, cancellation of entire cohorts or individual candidates due to Covid will be treated in the same way as any other cancellation covered by our policy, and fees will be charged accordingly.

Cancellations of confirmed places (with a refund) are accepted up to 10 working days prior to the start of the course subject to a retained administration fee of $100.00. Cancellations must be submitted in writing (email) and confirmed received by Wineschool3/ Barschool3.

WSET Level3 courses in Wines or Sake are subject to a retained administration fee of $150.

The balance of the course fee will be refunded to the payee only.

Cancellations made at any other time are not eligible for any refund.

If you cancel, at any time, after having received the training materials for your course please note we do not accept training material back, and will deduct the cost of the material(s) as per the schedule below:

  • WSET Level1`s $100
  • WSET Level2`s $200
  • WSET Level3`s $300
  • SHAKER $200
  • Wine Scholar Guild $200
  • Spain Wine School $100

Transfers of a confirmed booking, either to another course or student, can only be made up to 10 working days prior to the course start date, on payment of a $100.00 administration fee, plus the cost of any additional study material(s) if applicable.

Deferment or Transfer is not possible at any other time.

Deferments or Transfers cannot be carried forward to the next Academic year. The Academic year runs from January 1 to December 31.

Please note that your email address(es) will be sent to our distribution centre to enable your materials to be tracked by you to ensure delivery. If you do not wish your email to be sent, to this secure third party, please contact Wineschool3/Barschool3, before booking, to arrange another method of receiving notifications.

We encrypt certain sensitive information (such as credit card information) using Secure Sockets Layer (SSL) technology to ensure that your Personally Identifiable Information is safe as it is transmitted.

Examination dates are fixed for each course and any deferment to an alternative examination date will incur an administration fee of $100.00.

All examination deferment requests must be made by email ( at least 10 working days before the original examination date.

All deferment requests made within 10 working days of the examination date will incur the above administration fee plus the cost of the examination paper which will have been ordered via WSET Awards/SHAKER/Wine Guild or Spain Wine School.

Course fees will be refunded in full if Wineschool3/ Barschool3 changes a course date or cancels a course if enrollments do not reach the required minimum numbers – notification will be made in the 3 working days prior to the planned start date of the course.

You have 5 calendar days to return an item from the date you received it.

To be eligible for a return, your item must be unused and in the same condition that you received it. Your item must be in the original packaging*.

Your item needs to have the receipt or proof of purchase.

Once we receive your item, we will inspect it and notify you that we have received your returned item. We will immediately notify you on the status of your refund after inspecting the item.

If your return is approved, we will initiate a refund to your credit card (or original method of payment).

You will receive the credit within a certain amount of days, depending on your card issuer's policies.

You will be responsible for paying for your own shipping costs and duties for returning your item. Shipping costs are nonrefundable.

If you receive a refund, the cost of return shipping will be deducted from your refund.

If you have any questions on how to return your item to us, contact us.

* Returned Personalized engraved/labeled items are subject to a restock fee to be determined on the cost of engraving and labelling.

Wineschool3/Barschool3 will deliver your results within 3 months of completing the course. A course is only completed once the examination has been taken.

Wineschool3/Barschool3 will deliver your certificate within 3 months from the day you received your results.

Destination Charger, Custom Clearance and Delivery arrangement is the responsibility of the Recipient.

I Hereby accept and assume all risk from any harm, injury, or damages that may befall me, foreseen or unforeseen, as a result of my participation in any Wineschool3/Barschool3 course(s).

I agree to hold harmless and indemnify Wineschool3/Barschool3 and its employees and contractors from any and all liability, loss, damages, injuries, costs or expenses which are sustained, incurred, or required arising out of my participation in the activity.

I authorize Wineschool3/Barschool3 to seek medical assistance on my behalf should it be deemed necessary, and I have noted it is my responsibility to notify Wineschool3/Barschool3 in writing of any special medical or other conditions which may adversely affect my participation in the course(s).

Victor Fajer

Wineschool3 Mexico Director
Mexico City

Victor is a sommelier certified at the Court of Master Sommeliers and he's got the WSET level 3 in wines & 2 in spirits. Victor is our educator for spanish speaking courses. Beside wine & spirits he loves beer & mead and is a certified judge by the BJCP.

Liz Ariza

Wineschool3 Ambassador
Los Cabos

Actualmente vivo en los Cabos, pero nací en Cuernavaca, Morelos. Con 10 años en el mundo del vino, principalmente ON TRADE. Mi pasión empezó con la comida, pero los vinos conquistaron mi corazón. Apasionada de ambos, difundir el conocimiento… compartirlo, es indiscutiblemente parte de mi esencia, soy feliz cuando puedo adentrar a este maravilloso universo del vino a los demás. La sencillez, empatía, transparencia y profesionalismo es lo que me caracteriza, y es la forma en la que me gusta que los demás me perciban y me vivan. Mis clientes … son mi prioridad. Feliz de pertenecer a winescool 3, orgullosa de poder compartirles a ustedes todo lo que he aprendido a lo largo de estos años y sumar experiencias.

Ana Cecilia Aranzabal

Wineschool3 Ambassador

Sommelier Certificada y en actualización constante, su mayor vocación y su gran pasión a través de los años ha sido la docencia, teniendo en su haber hasta la fecha 14 generaciones de nuevos sommeliers formados para la Asociacion Mexicana de Sommeliers y la Universidad Anahuac Cancún.

Enrique Weber

Wineschool3 Ambassador

Enrique Weber got involved with the wine industry since the age of 18, creating his first wine project in the Guadalupe Valley, named Dodo. Always eager to learn more he is currently studying for the dipWSET. He is motivated to grow Mexico’s wine industry’s potential around the world by partnering with Wineschool3 in the city of Monterrey to bring high quality education to the market.

Nicolas Ratkovich

Wineschool3 Ambassador

Nicolas Ratkovich has two professional profiles, Ph.D. in chemical engineering and a sommelier, that structured him as a person with knowledge and skills in the wine and spirits’ sector. He is a sommelier from the Gato Dumas Institute (Colombia); In addition, he did level 3 in spirits and level 2 in wines from the Wine & Spirit Education Trust (WSET), the General Certificate in Distillation (GCD) from the Institute of Brewing and Distilling (IBD) in the UK and the Bartender Certificate of the International Bartenders Association (IBA). In addition, he completed a diploma in rum and spirits from the Andres Bello Catholic University (UCAB) in Venezuela and a course in Cachaça production from the Federal University of Lavras (UFLA) in Brazil.