COMMIS SOMMELIER

This is the first level at which all prospective Head Sommeliers should begin. The course is run over two days with the examinations held on the morning of the third day.

The content of the course covers:

1. Elementary practices in the vineyard and wine making procedures.
2. The grape varieties, origins, specific wine making procedures and classifications for all the major wines of the world.
3. The production, raw materials and flavours of Spirits and liqueurs.
4. Technical skills of wine service.
5. Importance of social skills.
6. Fundamentals of matching wines with food.
7. Introduction to the skills of wine tasting.
   
   

Candidates who satisfactorily gain this certificate will be able to:

1. Explain the factors which contribute towards the quality of wines.
2. Describe the characteristics of the wines from the main wine producing countries of the world.
3. Demonstrate an understanding of the wine classification and control systems in current use.
4. Interpret wine label terms.
5. State the basic ingredients and flavours of aperitifs, spirits and liqueurs.
6. Demonstrate an awareness of beers, sake and other beverages.
7. Demonstrate the correct service of wine and other beverages.
8. Demonstrate a basic competence in selling and matching wines with foods.
9. Identify the requirements of the Certified Head Sommelier.
   
   

The lectures are presented by  Certified Sommeliers using a power-point format interspersed with wine tastings, plus a practical service demonstration. The examination comprises a multiple-choice theoretical paper plus a short elementary practical service test.
The pass mark for each part of this examination is 60%.
The fee for the Commis Sommelier course include a course books: Fundamentals in Wine & Spirits; Wine Service Techniques by Zvonko Herceg WSET
Candidates successfully passing the examination will receive Certification and a lapel pin.

CERTIFIED SOMMELIER

The Certified Sommelier qualification is the primary certification for wine and beverage professionals in the Hospitality Industry and is intended to provide a meaningful qualification for the working Sommelier. The examination will recognise beverage professionals whose knowledge, skills and demeanour are worthy of the title – Certified Sommelier.
The pre-requisite for this examination is the MASOM Commis Sommelier Certificate. Candidates who wish to take the Certified Sommelier Certificate must do so within three years of passing the Commis Sommelier Certificate.

The Certified Sommelier Qualification is the pre-requisite for entry to the Head Sommelier Certificate course.

Objectives:

1. To create a minimum standard of service and knowledge for the Hospitality Industry.
2. To provide successful candidates with credentials to show employers their skills have been evaluated at a high level of proficiency by the leading authority on beverage service – Macedonian Association of Sommeliers MASOM.
3. To create a certification that provides all successful candidates with a sense of accomplishment while providing the most dedicated students an opportunity to further their education and skills at the Head Sommelier level.

The Certified Sommelier Examination comprises three parts:

1. Short written theory paper of 40 multiple choice and short answer questions.
2. Tasting test consisting of two wines tasted blind, and answered on a Tasting Form.
3. Practical service test.
   
   

The pass mark is 60% in each section. All three sections must be passed together.
The theory paper is at a higher level than the Commis Sommelier Certificate exam.
Our Terms and Conditions can be found in the ‘Info’ menu under the 'Training' tab.

HEAD SOMMELIER

The Head Sommelier Certificate course is intended for persons with extensive wine service experience and who wish to develop their knowledge and service skills to a higher level.
Prospective candidates should be aware that the level is significantly higher than the Certified Sommelier Certificate and that it is, therefore, necessary to carry out considerable study in preparation for this course.
The programme is conducted over five days, with the final two and a half days devoted to examinations.
The lectures are presented by Head Sommeliers using a power-point format interspersed with a number of wine tastings, plus a practical service demonstration.
Candidates who satisfactorily gain this certificate will be able to:

1. Discuss, recommend and serve aperitifs, spirits and liqueurs, displaying a sound knowledge of the products.
2. Select, prepare and position glassware necessary for the service of drinks in the lounge, restaurant, function room or private suite.
3. Present, offer, prepare (decanting where necessary) and serve wines, demonstrating a high degree of efficiency and proficiency.
4. Discuss menu content and wine lists, recommending wines to accompany food, displaying a sound knowledge of the products, their vintages and characteristics.
5. Handle queries and complaints with skill and diplomacy.
6. Demonstrate a sound knowledge of Beverage Management including an ability to train beverage servers.
7. Demonstrate an ability to sell.
8. Orally describe the characteristics of wines.
9. Analyse classic styles of wine, identifying where appropriate, grape varieties, country and district of origin, vintage and quality level.

The examination comprises three parts:

1. 1-hour Theory paper of 24 multiple choice questions and 60 short answer questions – totaling 150 marks.
2. Practical tasting of 6 wines tasted blind in 25 minutes.
3. 45-minute Practical Service test.

The pass mark is 60% in each section.
All three sections must be passed together.
Our Terms and Conditions can be found in the ‘Info’ menu under the 'Training' tab.