OUR PROGRAMMES
THE COURT OF MASTER SOMMELIERS
The Court of Master Sommeliers was established in 1977 to promote excellence in hotel and restaurant beverage service. Though its members worldwide come from diverse backgrounds and experiences, they share a proven mastery of the art, science, and history that informs a sommelier’s work.
Worldwide there are currently just 256 Sommeliers who have gained the highly-coveted title of Master Sommelier. CMS certification carries high prestige and recognition both throughout Europe and around the world, and we are thrilled to be able to offer this.
The Course has been divided into 3 Course Levels:
INTRODUCTORY SOMMELIER
CERTIFIED SOMMELIER
INTRODUCTORY SOMMELIER
The Court of Master Sommeliers Introductory Course is held over two days, with examinations held on the morning of the third day.
The lectures are presented by Master Sommeliers using a power-point format interspersed with wine tastings, plus a practical service demonstration.
The content of the course covers:
- Elementary practices in the vineyard and wine making procedures.
- The grape varieties, origins, specific wine making procedures and classifications for all the major wines of the world.
- The production, raw materials and flavours of spirits and liqueurs.
- Technical skills of wine service.
- Importance of social skills.
- Fundamentals of matching wines with food.
- An introduction to the skills of wine tasting.
The examination comprises of:
- A multiple-choice theoretical paper
- A short elementary practical service test.
The pass mark for each part of this examination is 60%.
CERTIFIED SOMMELIER
The Court of Master Sommeliers Certified Sommelier Examination is held on 1 day only, following the Introductory exam.
The pre-requisite for this examination is the Court of Master Sommeliers Introductory Sommelier Certificate. Candidates who wish to take the Certified Sommelier Certificate must do so within two years of passing the Introductory Certificate.
The Certified Sommelier Qualification is the pre-requisite for entry to the Advanced Sommelier Certificate course.
The Certified Sommelier Examination comprises three parts:
- Short written theory paper of 40 multiple choice and short answer questions.
- Tasting test consisting of two wines tasted blind, and answered on a Tasting Grid.
- Practical service test.
The pass mark is 60% in each section. All three sections must be passed together. The theory paper is at a higher level than the Introductory Sommelier Certificate exam.
SAKE COURSES
Sake Sommelier Academy (SSA) has been the world’s leading sake education provider since 2000, with innovative courses expertly tailored to suit students from all backgrounds and cultures. Chenin Noir working alongside with the South African Sommelier Academy has highlighted the importance of this.
The levels of becoming a Sake Sommelier are as follows:
INTRODUCTORY SAKE SOMMELIER
CERTIFIED SAKE SOMMELIER
INTRODUCTORY SAKE SOMMELIER
The Introductory Sake course is a comprehensive and informative program that serves as the first step towards a fulfilling career in the Sake Sommelier field. This programme is a unique opportunity for enthusiasts to further their understanding of one of the world’s most complex and enigmatic drinks.
Students enrolled in this programme will have the opportunity to taste the Sake varieties available and upon successful completion, they will be awarded a certificate and a lapel pin as recognition of the completion of the course.
The course content covers:
- Sake Production
- Sake Culture & History
- Sake Tasting
- Serving Etiquette
CERTIFIED SAKE SOMMELIER
The Certified Sake Sommelier is a fantastic way to expand both your sake knowledge and sommelier skills. This immersive and engaging programme equips students with the skills to excel in the world of Sake and advance their careers.
As a practical course, The Certified Sake Sommelier includes multiple workshops and interactive elements to keep students engaged and give them all the skills they need.
The course content covers:
- Sake History and Culture
- Sake Production
- Sake Terminology and Classifications
- Sake Tasting by Designation
- Sake Tasting II – Speciality and Unusual Sake
- How to Introduce Sake to Customers
- Professional Issues including Purchasing, Storage, and Sake Vessels
- The Science of Umami and its Relationship with Sake