There are about four or five exams every year. There are roughly three grades: beginning, middle and high. Moreover, people who pass the college entrance examination from a low level to a high level can't leapfrog. There are test sites in general cities, which are divided into theoretical knowledge tests and professional ability tests. Theoretical knowledge examination adopts closed-book written examination and other methods, and professional ability assessment adopts on-site practical operation.
Training requirements:
1. Training period: full-time vocational school education, determined according to its training objectives and teaching plan. Promotion training period: no less than 150 class hours for the third-class sommelier; The second-class sommelier shall not be less than 120 standard hours; When the first-class sommelier is not less than 120 standard.
2. Training teachers: Teachers who train third-class sommeliers should have the professional qualification certificate of second-class sommeliers or the qualification of intermediate professional and technical positions in related majors; Teachers who train second-class sommeliers should have the professional qualification certificate of first-class sommeliers or the qualifications of senior professional and technical positions in related majors; Teachers who train first-class sommeliers should have more than 2 years' professional qualification certificate of first-class sommeliers or more than 2 years' qualifications for senior professional and technical positions in related majors.
3. Training site equipment: theoretical knowledge training site should have a standard classroom that can accommodate more than 30 people. Professional ability training places are standard classrooms, equipped with wine glasses, computers and other related appliances.
A sommelier is a person who uses sensory evaluation technology to evaluate the quality of wine, guide the brewing process, storage and blending of wine, and design wine and develop new products. The sommelier is a very hard job, tasting more than 3000 kinds of new wines every year on average. My brain stores more than 10000 flavors.
operating duty
(1) Grading and evaluating the quality of semi-finished wine in storage;
⑵ Propose suggestions for improving fermentation and distillation processes;
⑶ Identify the quality of wine during storage;
(4) Evaluate wine combination and seasoning scheme;
5. Monitor the sensory quality of wine products;
(6) Selecting a reasonable brewing process;
Identify the sensory quality of new products at one time.
References:
Baidu encyclopedia sommelier