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.

• 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

6 people

• Fully classroom-based training

• Group lessons

• Equipped technical platforms

Positioning upstream of entry to training.

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

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

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

Tests at the end of training (one-off assessment)

In-course assessment (CCF)

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Exercise in companies in the catering sectors as:

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

Access for people with disabilities

Catering

School catering, cafeteria

Transport

Bus U Stop Pont de l'Escaillon

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

New training course for the start of the 2024 academic year