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

Through this training, become a professional in the catering and beverage marketing, namely: 

Make wines and other beverages available to customers

Participate in cellar work: receiving, checking deliveries, bottling ...

Keeping the accounts and taking part in stock management

Setting up/participating in drawing up the wine list and promoting sales

Advising customers: matching wine and menu

Knowing the wines and how they are packaged

Having a grounding in oenology and knowing the legislation on drinks

The course is structured around 2 skill blocks (BC):

BC01 - Appreciating wines and other beverages and organising purchases:

• Appreciating wines and other beverages :
  • Perform an organoleptic analysis
  • Value the characteristics of the products tasted
  • Propose food pairings

• Order and receive wines and other beverages and materials :
  • Quantifying requirements
  • Ordering from suppliers
  • Receiving and checking deliveries
  • Unpacking deliveries and dealing with waste
  • Spreading and storing in suitable areas
• Assuring the monitoring of wines and other beverages and materials stored
  • Drawing up stock statement and supply documents
  • Conducting a stock statement/inventory

BC02 -. Organising and implementing commercial activity:

• Perform set-ups :
  • Choosing equipment and furnishings
  • Assuring maintenance and tidying operations
  • Setting up equipment and furnishings
  • Choosing wines and other beverages
• Taking care of customers in French and English
  • Welcome and leave customers
• Sell wines and other beverages in French and English :
  • Presenting sales aids
  • Animating a sales outlet and highlighting a drink
  • Gathering customer needs
  • Advising, arguing, and managing objections
  • Promoting additional sales
  • Recording orders
  • Performing various techniques for serving wines and other drinks:
    • Using equipment and packaging wines and other beverages
    • Serving and following up wines and other beverages
  • Designing a wine and other beverages list:
    • Drafting the wine and other beverages list
    • Updating the wine and other beverages list
  .
  

• Diploma from the Ministry of National Education and Youth Level 4 (Baccalauréat, BP, BT)

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

Have a general, technological or vocational baccalaureate or a diploma classified at least at level 4 in accordance with the national framework of professional qualifications defined in article D. 6113-19 of the French Labour Code. 

If not: professional experience in wine service or marketing, application subject to exemption

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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.

Coursework assessment tests (CCF),

EP1 : continuous assessment spread throughout the year, formalised in a skills positioning document (paper or digital format): at the centre on the one hand and at the company on the other

EP2 : divided into 3 assessment situations organised over the year

Possibility of validating one or more blocks of skills

In the event of partial validation of the certification, the modules obtained are valid for: life

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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%

Integration rate into employment: 75%

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

Situational role-playing during galas, visits to estates, winegrowing operations, wine fairs, hosting suppliers, participation in competitions

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