China's brewing industry is famous for its long history and unique technology [1]? World-famous. Wine tasting is one of the key technologies that affect the brewing level. A sommelier who is proficient in wine tasting technology plays an important role in improving wine-making technology, controlling product quality and developing new products. After the founding of New China, through organizing previous national wine tasting activities, China wine industry gradually formed a set of training and assessment methods for wine tasters. The famous wine-making enterprises gradually set up full-time wine tasting teams within the enterprises with reference to the national assessment methods for wine tasting personnel.
At present, there are more than 5600 brewing enterprises/KLOC-0 in China, with more than 8 million employees and nearly 300,000 technicians engaged in wine tasting. However, with the development of the brewing industry, this figure is far from meeting the needs of enterprises. According to the statistics of China Liquor Industry Association, at present, 60% of the brewing enterprises in China feel that there is a shortage of full-time sommeliers, and 20% of them have no full-time sommeliers. On the other hand, the wide application of advanced technologies such as biotechnology and computer integrated manufacturing and the establishment of national standards for beverages and wines have put forward new requirements for the professional skills of existing sommeliers. With the improvement of living standards, people have higher requirements for the quantity and quality of drinks and wines. The contradiction between the quantity and quality of sommeliers and the further development of the wine-making industry will become more prominent. The establishment of sommelier, a new profession, is of great significance for changing the situation that the number of sommeliers in the brewing industry is small and the technical skill level is low, and promoting the technical progress and product quality improvement of the brewing industry in China.
Fold and edit the work content of this paragraph.
(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.
Fold and edit the professional standards in this paragraph.
Folding professional grade
There are three levels of this profession, namely: the third-level sommelier (national professional qualification level 3), the second-level sommelier (national professional qualification level 2) and the first-level sommelier (national professional qualification level 1).
Folding occupational environment
Indoor, normal temperature.
Folding ability characteristics
Have keen color, vision, smell, taste, analysis, reasoning and judgment abilities; Have accurate expression ability and calculation ability.
Folding education level
Graduated from high school (or equivalent).
Folding training requirements
Training cycle:
Full-time vocational school education is 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.
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.
Training venue equipment:
Theoretical knowledge training venues should have standard classrooms that can accommodate more than 30 people. Professional ability training places are standard classrooms, equipped with wine glasses, computers and other related appliances.
Folding identification requirements
Applicable object:
A person who is engaged in or ready to engage in this profession.
Declaration conditions
-Third-class sommelier (one of the following conditions)
(1) Engaged in this occupation for more than 5 years.
(2) Having a diploma in this major or related major from a technical school, technician college or vocational and technical college for the purpose of cultivating advanced skills.
(3) College degree or above in this major or related major.
(4) Have a college degree or above in other majors and have been engaged in this occupation for more than 1 year.
(five) with other professional college degree or above, the three-level sommelier training reached the required standard hours, and obtained a certificate of completion.
-Sommelier II (one of the following conditions)
(1) Engaged in this occupation 13 years or more.
(two) to obtain the professional qualification certificate of the third-class sommelier, and to engage in this profession for more than 5 years.
(3) After obtaining the professional qualification certificate of the third-level sommelier, he has been engaged in this profession for more than 4 years continuously, and has been trained by the second-level sommelier to reach the required standard hours, and has obtained the certificate of completion.
(4) Having been engaged in this occupation for more than 5 years after obtaining the bachelor's degree certificate of this major or related major.
5] Obtain a bachelor's degree in this major or related major, and obtain a third-class sommelier's professional qualification certificate, and have been engaged in this major for more than 4 years.
[6] Have a bachelor's degree in this major or related majors, have obtained the professional qualification certificate of the third-class sommelier, have been engaged in this major for more than 3 years, have been trained by the second-class sommelier to reach the required standard hours, and have obtained the certificate of completion.
(seven) to obtain the third-class professional qualification certificate of winemaker (graduated from technical secondary school or above), to engage in this profession for more than 5 years, to reach the required standard hours after the training of the second-class sommelier in this profession, and to obtain the certificate of completion.
After obtaining a master's degree or above, he has been engaged in this occupation for more than 2 years.
-sommelier I (one of the following conditions)
(1) Engaged in this occupation 19 years or more.
(two) to obtain the professional qualification certificate of the second-class sommelier and have been engaged in this profession for more than 4 years.
(3) After obtaining the professional qualification certificate of the second-class sommelier, he has been engaged in this profession for more than 3 years continuously, and has been trained by the first-class sommelier to reach the prescribed standard hours, and has obtained the certificate of completion.
During the probation period of new occupation:
(4) Having worked in this profession or related professions for more than 13 years after obtaining the undergraduate diploma of this major or related majors.
5] Have a master's or doctor's degree certificate, and have been engaged in this occupation or related occupations for more than 10 years.
Identification method:
It is divided into theoretical knowledge test and professional ability test. Theoretical knowledge examination adopts closed-book written examination and other methods, and professional ability assessment adopts on-site practical operation. Both the theoretical knowledge test and the professional ability test adopt a percentage system, and more than 60 points are qualified. The second-class sommelier and the first-class sommelier must also conduct a comprehensive audit.
Ratio of examiners to candidates:
The ratio of examiners to candidates in the theoretical knowledge examination is 1: 15, and there are not less than 2 examiners in each standard classroom; The ratio of examiners to candidates for professional competence assessment is 1: 5, with no less than 3 examiners; The members of the comprehensive evaluation committee shall not be less than 3.
Evaluation time:
Theoretical knowledge examination time is not less than 90min, professional ability examination time is not less than 600min, and comprehensive evaluation time is not less than 30min.
Evaluate field equipment:
The theoretical knowledge test is conducted in the standard classroom. Professional ability assessment is conducted in places with good ventilation, sufficient light and perfect safety measures.