Sommelier caviste" professional certification

The wine steward is an expert in wine and noble products (liqueurs, saké, beer, tea, coffee, cigars ) for restaurants, wine merchants, traders or other players in the wine industry (B to B) or private individuals in points of sale (cellars), wine bars, restaurants and supermarkets in particular (B to C).

He draws up wine lists, selects bottles according to the stocks in his cellar and positions sales prices. He is involved in managing wines and their ageing and manages the entire marketing cycle from purchasing from the winemaker to selling the bottles.

As an expert he is called upon to select associations between wines or spirits and dishes. A true representative of gastronomy, wine, spirits, teas, coffees and associated know-how, he is first and foremost a salesperson who promotes and sells the various products. They pass on the culture of wine and various noble products, explaining their specific features through advice, tastings or promotional or discovery events.

Objectives

• Develop a range of wines and other noble products
• Sell wines and other noble products
• Advise on and promote wines and other noble products
• Promote the range of wines and other noble products on the French and international markets
• Manage and develop a sommelier-caviste business

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RNCP35867BC01 - Develop an offer of wines and other noble products:

Analyse the needs of different types of clientele

Analyse the offer of wines available on the market

Select wines and other products, according to the needs and expectations of different types of clientele

Search for opportunities concerning wines with high potential

RNCP35867BC02 - Ensure the sale of wines and other noble products:

Analysing the stocks in a wine cellar

Welcoming customers, in a manner appropriate to the type of establishment

Gathering the customer's purchasing requirements for wines and other products

Proposing wines and other products to the customer

Providing service by packaging the wine at the correct temperature and selecting the appropriate glassware

Identifying wines and other products likely to create added value for the customer, in the light of their needs, expectations and context

RNCP35867BC03 - Advising on and introducing wines and other noble products:

Analyse the different types of wine

Identify types of wine likely to go with food

Repair the qualities of a wine and a dish

Advise customers on wines and other products

RNCP35867BC04 - Promote the range of wines and other noble products on French and international markets:

Identify the offer of wines and other products to be promoted and determine competing products

Record existing communication and promotion actions on the market for wines and other products

Evaluate the expected impact of events on commercial performance

Prepare the event, developing dedicated communication media

Developing concepts for communication and promotional actions

RNCP35867BC05 - Managing and developing a wine sommelier business:

Analysing the accounting, financial and administrative documents of a structure (cellar, restaurant, wine estate, wine trading company...)

Identifying changes and variations in wine prices on the markets

Informing oneself about the commercial regulations in force

Training staff for the service, tasting and marketing of wines and other products

Supervising the members of one's team

• Certificate Level 4 (Baccalauréat, BP, BT)

Find out more about this qualification (RNCP35867, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

Total maximum duration of 637 hours, including 140 hours in a company and 497 hours at the training centre.
The duration of the course is indicative and will be determined according to your profile.

• All audiences

Applicants must have reached the age of majority

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Teaching method

• Fully classroom-based training

Teaching methods

• Personalised course
• Group lessons

Equipment

• Equipped technical platforms
• Room equipped with networked computer workstations
• Unmarked room with video projector

Monitoring and individualisation

Positioning upstream of entry to training.

Interviews, remediation with the educational referent and/or company referent during training.

Taking into account beneficiary satisfaction during and at the end of training.

For beneficiaries with disabilities: possible adaptation of training and certification methods, support by the TH referent.

Possibility of post-training support.

In order to improve the quality of our service, you can send us your suggestions or complaints using the form available on our website.

Trainers with experience in individualised learning.

Teachers certified by the French Education Nationale, Bac +3 trainers with significant experience in adult training, professional speakers.

Professional portfolio

Professional project

Tests at the end of the course (One-off assessment)

Interview with a professional jury

Total price incl. VAT : 7455.00 €
Hourly rate incl. VAT : 15.00 Hourly rate including VAT: €15.00
. This price is indicative and non-contractual. Depending on your status, this training course may be fully financed. Contact us.

Present yourself with the liaison form from the prescriber (Mission locale, Pôle emploi...).

Positioning test by appointment.

Interview by appointment.

Depending on the funding body, training is available between 15 and 45 days before the start of the course. Please contact us for further information.

The job involves working in a wide variety of establishments: wine cellars, wine bars, traditional and gourmet restaurants, specialist shops, liquid sections in department stores, supermarkets and hypermarkets, small businesses, tourist houses, etc. You will need to travel to suppliers and wineries, as well as visiting customers and prospects on an occasional or daily basis.

Access for people with disabilities

Accessible to people with disabilities
. Lift keys available from school reception

Hosting

No hosting on this site

Catering

In-house snack bar at the lycée - Application restaurant and/or in-house brasserie outside school holidays only - Canteen in the Camus-Galliéni school complex

Transport

CAVEM and Varlib bus routes

The training is given at a hotel school with a wine cellar and spititueux in partnership with the certifying body: Franck Thomas Formation.

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