CS - Sommellerie Certificate of Specialisation (formerly a complementary qualification)

Through this training programme, become a professional in the catering and beverage sales sector, namely:

Providing customers with wines and other drinks

Assisting with cellar duties: receiving goods, checking deliveries, bottling, etc.

Keeping accounts and assisting with stock management

Developing or helping to develop the wine list and promoting sales

Advising customers: pairing wine with dishes

Knowing wines and their packaging

Having a basic understanding of oenology and being familiar with legislation on alcoholic beverages

The course is organised into several skill modules, enabling step-by-step progression. It alternates between theoretical input, practical exercises and assessment sessions to promote hands-on, progressive learning.

BC01 – Appraising wines and other beverages and organising purchases

• Carrying out an organoleptic analysis of wines and other beverages
• Promoting products and suggesting food and drink pairings
• Quantify requirements and place orders with suppliers
• Receive, check, unpack and store deliveries
• Monitor stock levels and supplies, and carry out stock-takes

BC02 - Organise and carry out sales activities

• Prepare the areas and equipment, and select wines and drinks
• Welcome, advise and assist customers in French and English
• Present sales materials, make sales pitches and encourage upselling
• Take orders and apply various service techniques

Throughout the course, learners receive personalised support with regular monitoring by the teaching team and progress reviews to tailor the learning to each individual’s needs.

A work placement also enables students to develop their professional skills in a real-world setting.

Skills are assessed progressively through role-plays, practical exercises, professional projects and assessments carried out throughout the course.

Our teaching methodology prioritises a practical, work-focused approach: case studies, role-plays, practical scenarios and collaborative activities enable learning in conditions that closely resemble the real-world workplace.

• Diploma from the Ministry of National Education and Youth Level 4

Find out more about this qualification (RNCP37382, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

Total maximum duration of 905 hours, including 425 hours in a company and 480 hours at the training centre.
The duration of the course is indicative and will be determined according to your profile.

• All audiences

Hold a general, technological or vocational baccalaureate, or a qualification classified at least at level 4 in accordance with the national framework for vocational qualifications set out in Article D. 6113-19 of the Labour Code. 

Alternatively: professional experience in the wine service or marketing sector; application subject to exemption

16 people

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 the satisfaction of beneficiaries during and at the end of training.

Possibility of post-training support.

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

National Education certified teachers, Bac +3 trainers with significant experience in adult education, professional contributors.

Expert assessors in the observation and analysis of results (mastery of skills).

Experienced trainers in the individualisation of learning.

Assessments are organised throughout the course and at the end of the programme, in accordance with the qualification framework. Assessment tests may take the form of in-course assessments (CCF) and/or final examinations.

Support with exam preparation is provided throughout the course to help candidates succeed.

This qualification is awarded following validation by the academic examination board.

If a candidate fails the qualification, they retain credit for the modules they have passed and may retake the remaining examinations at a later date. The modules passed remain valid for 5 years

Total price incl. VAT : 7500.00 €
Hourly rate incl. VAT : 15.00 €
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.

Positioning test by appointment.

Interview by appointment.

Training is available between 15 and 45 days before the start of the course, depending on the funding body. Please contact us.

Apprenticeship training: Training is accessible within a minimum of 48 hours subject to validation of your file and the position in the company (diploma compliance) and this until the end of the 1st month of the start of the action.

Contact us to register for a meeting.

Exercise in companies in the catering sectors as:

• Restaurant employee specialising in the marketing of wines and other beverages;
• commis sommelier;
• sommelier.

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Access for people with disabilities

Accessible to people with disabilities
. the establishment is accessible to the disabled (ground-floor rooms and lifts)

Catering

A canteen and the hostel cafeteria are available to trainees. We also have 3 application restaurants.

Transport

The Lycée Paul AUGIER is located 50 metres from Nice Saint Augustin railway station and is served by tram lines 2 and 3, bus and interurban bus (

In-course assessment and assessment scheduling geared to trainee progress

Learning dynamics built on professional simulations and group mobilisation

Experience of trainers and expertise on diploma content and expectations

2024 rates:

Success rate: 100%

Satisfaction rate: 100%

Job entry rate: 75%

Technical facilities: fully-equipped applied work room, access to application restaurant, unmarked rooms

Situational role-playing during galas, visits to estates, wineries, wine fairs, hosting suppliers, taking part in competitions