Wine sommeliers are divided into three levels:

First,

Third-class sommeliers (those who meet one of the following conditions)

(1) Having been engaged in this profession for more than 5 years continuously.

(2) having graduation certificates of this major or related majors in technical schools, technician colleges and vocational and technical colleges aiming at training advanced skills.

(3) have a 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 years.

(5) Having a college degree or above in other majors, having received the required standard hours of formal training by a third-class sommelier, and having obtained a certificate of completion.

2.

Second-class sommelier (who meets one of the following conditions)

(1) Having been engaged in this occupation for more than 13 years continuously.

(2) Having been engaged in this occupation for more than 5 years after obtaining the professional qualification certificate of the third-class sommelier.

(3) after obtaining the professional qualification certificate of the third-class sommelier, he has been engaged in this profession for more than 4 years continuously, and has been trained by the second-class 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 undergraduate diploma of this major or related major.

(5) Having a bachelor's degree certificate in this major or related majors, and having been engaged in this occupation for more than 4 years after obtaining the third-class professional qualification certificate of sommelier.

[6] Having a bachelor's degree certificate in this major or related majors, having been engaged in this profession for more than 3 years after obtaining the third-class sommelier's professional qualification certificate, having been trained by the second-class sommelier to reach the required standard hours, and having obtained the certificate of completion.

⑺ After obtaining the third-class professional qualification certificate of brewer (graduated from technical secondary school or above), he has been engaged in this profession for more than 5 years continuously, and has been trained by the second-class sommelier of this profession to reach the required standard hours, and obtained the certificate of completion.

⑻ Having been engaged in this occupation for more than 2 years after obtaining a master's degree or above.

III.

First-class sommelier (who meets one of the following conditions)

(1) Having been engaged in this occupation for more than 19 years continuously.

(2) Having been engaged in this occupation for more than 4 years after obtaining the professional qualification certificate of Grade II sommelier.

(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 specified standard hours, and has obtained the certificate of completion.

Trial period of new occupation:

(4) Having been engaged in this occupation or related occupation for more than 1.3 years after obtaining the undergraduate diploma of this major or related major.

(5) Have master's or doctoral degree certificates and have been engaged in this occupation or related occupations for more than 11 years.

Appraisal method:

It is divided into theoretical knowledge examination and professional ability examination. Theoretical knowledge examination adopts closed-book written examination and other methods, and professional ability assessment adopts on-site practical operation. Both the theoretical knowledge examination and the professional ability examination are based on a hundred percent system, and those with a score of 61 or above are qualified. The second-class sommelier and the first-class sommelier must also conduct a comprehensive review.

Extended information

Junior sommeliers need to know: the basic knowledge of wine, common grape varieties, the classification of French wine, how to taste wine, the collocation of wine and food, and the basic knowledge of sommelier.

Intermediate sommeliers need to know the main grape varieties, wine characteristics, grading system, main terms and spirits in various countries and producing areas around the world, and achieve intermediate tasting skills. Teaching sales skills in wine wholesale and retail industries

A senior sommelier needs to master every element that can be involved in the wine industry, including wine planting and brewing, climate and soil, the characteristics and grading of each sub-producing area, the advanced collocation of catering, the management of wine cellars, and higher-level tasting skills.

Reference: Baidu Encyclopedia-Taster.