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.

• 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

• 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.

• 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

• Fully classroom-based training

• Group lessons

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

Assessment prior to starting the course.

For beneficiaries with disabilities: possible adaptation of training and certification arrangements, support from the disability advisor.

Equivalences and pathways: to be assessed on a case-by-case basis depending on the candidate’s background.

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

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

Vœux sur Parcoursup et préinscription au CFA de l'Académie de Nice : cliquez ici

Dossier and interview with the UFA Jeanne et Paul Augier

Access to training for the level 4 "sommellerie" speciality is open to holders of a general, technological or vocational baccalauréat or a diploma classified at least at level 4

In apprenticeship: Training is available up to 3 months after the start of the course, subject to validation of your application, the assignments given in the host organisation (diploma compliance) and available places

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

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

Our indicators can be viewed on the website: cliquez ici