The sommelier's certificate must pass the training examination of the National Vocational Training and Appraisal Center, and the sommelier's certificate can only be issued after passing the examination. According to the working years and cultural level of liquor, it is divided into first-class tasters, second-class tasters and third-class tasters. Generally entrusted to the provincial wine association or scientific research institutes, there are one to several training courses every year. It takes about 7 days to review and prepare for the exam. The third-level fee is a little lower, and the first-level fee is a little more. The total cost ranges from 3300 to 8000.

1. What skills do I need to master to test my sommelier's license?

The sommelier exam is generally oriented to the society, so it is not difficult. Generally, they can pass the training, but social workers generally can't get the first-class and second-class certificates, and only give the third-class sommelier certificates. So what knowledge and ability does a sommelier need to master? First of all, it is required to be familiar with the basic knowledge of liquor, the characteristics and differences of the three flavor types of thick sauce; Master the technical characteristics and evaluation points of 1 1 elephant; Distinguish the quality of the same perfume; One more thing, you should be familiar with the characteristics and history of the 17th National Famous Wine Congress. Proficiency determines the level of sommeliers.

2. Training examination content:

1, theoretical examination, generally accounting for 10%. The basic knowledge of liquor is mainly investigated, and the score is generally above 80 through study.

2. The practical test accounts for 90%, and generally does not exceed 10 rounds, each round is 40 minutes. The first question is about the fragrance type. Usually you pour 5 glasses of wine and write down the aroma type of each wine. The second question is about alcohol content. The alcohol content is generally between 35 and 53 degrees, with a gradient every three degrees. The requirement is to sort from low to high. Generally, it can be distinguished by tasting, but it is really bad. You can also distinguish the alcohol content by shaking the glass and observing the size of hops. In the demanding examination, it is not allowed to shake the glass for identification.

After the third round is the highlight, quality sorting. There are 5 to 6 cups of liquor with the same flavor, sorted by quality. There are two glasses of the same wine in the middle, which is called reappearance. Find out and give points, generally do not prompt whether it exists.

The fourth round is more difficult, not only to arrange the list and find out the reappeared wine, but also to test the reappearance, that is, to find out the wine that appeared in the last round. Every time you find the right cup, you will get points, and some people will get the wrong cup.

After the fifth round, three or four rounds of examinations were basically repeated, mainly for different manufacturers and odorless wines. The examinations were all arranged, copied and reproduced.

3. The main points of the exam sorting:

At present, the sommelier's license examination mainly tests identification, detection, memory and expression. One of the important aspects is the poor quality of the examination, and the examination method is:

1, first two ends, then the middle, find the best and worst cups, and then find the wine in the middle.