The job
The holder of the Sommellerie Complementary Mention is a professional in the catering and marketing of drinks.
It is an employee, who, under the control of his hierarchy, and thanks to his specific knowledge, is capable of promoting and carrying out the service of drinks. He participates in restaurant service.
The holder of the Sommellerie Complementary Mention carries out his activity in all catering establishments wishing to promote the marketing of drinks, in France or abroad.
This implies practical knowledge of at least one foreign language. His multi-skills allow him to integrate into a service team by participating in a privileged manner in the marketing and service of drinks.
More information on the training: www.francecompetences.fr
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Entry level
CAP or equivalent / Bac or equivalent As an exception, training entry is possible for a candidate who does not meet the entry level requirement.
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Output level
CAP or equivalent + 1 year
Diploma :
Nature of the diploma
Additional sommelier mention
State diploma
METHODS AND EVALUATIONS
Methods
To give meaning to learning, the alliance between theoretical contributions and practical applications is systematically sought. The teaching team - made up of professionals recognized in their profession - offers concrete, varied and professional learning situations.
To discover our equipment, go to our pageCampus.
Ratings
Intermediate and final evaluation procedures.
Throughout the training course, formative assessments, organized in the training center and in the company, make it possible to measure the progress of each learner. Reviews organized each semester provide an opportunity to produce summaries at key stages of the journey.
Diploma validation tests take place during and at the end of training, in accordance with the CCF examination regulations for this diploma.
If the candidate obtains the general average at the end of the different evaluation situations, he validates his diploma.
GOALS
The holder of the Sommellerie Complementary Mention will be able to promote and provide beverage service and participate in restaurant service by adopting professional behavior.
The holder of the Sommellerie Complementary Mention will be able to:
- maintain and install the equipment necessary for serving drinks,
- to serve drinks,
- to follow and take orders at the restaurant,
- to stock the day cellar,
- to participate in the work of receiving and storing drinks in the central cellar,
- to participate in the supply of the various distribution services,
- to apply the company's commercial policy and contribute to its success,
- to participate in commercial activities.
TARGETED SKILLS
At the end of the training, the sommelier will be able to:
- Make wines and other drinks available to customers and participate in the work of the cellar (reception, verification of deliveries, bottling, etc.).
- Maintain accounting and participate in inventory management
- Implement participates in the development of the wine list and sales promotion.
- Advise the customer: his knowledge allows him to combine wine and menu.
- Know the wines and their packaging.
PROGRAM
Downloadable PDF version:Download
Training modules:
PROFESSIONAL FIELD MODULES:
- Professional technology: knowledge of oenology and the five categories of drinks served in the hotel industry - Catering
- Knowledge of vineyards and sensory analysis of wines
- Sales and service in restaurants: legislation relating to drinks, from their preparation to their sale
- Applied management: to the company, to procurement, to determining a price
GENERAL SKILL BLOCKS:
- Professional English
- Preparation for certification: professional activity file and communication
BUSINESS SPECIFICITIES:
- Prevention Health Environment OHS
Trades :
Businesses
AFTERWARDS
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Sommelier clerk
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Sommelier
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Restaurant employee specializing in beverage marketing
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Employed in distribution chains and in specialized stores (wine merchants, etc.)
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Gastronomic restaurant
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Traditional restaurant
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Wine bar
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Wine cellar
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Commercial
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Trading
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Business creation
IN PARTNERSHIP WITH :
OPEN DOORS
At the Regional Institute of Sommellerie South of France => April 2024
