Court of Master Sommeliers
 |
|
|
Region
|
Worldwide, The Americas |
|---|---|
| Website | www.courtofmastersommeliers.org |
The Court of Master Sommeliers (CMS) is an organisation established in April 1977 to encourage improved standards of beverage service, particularly wine and food pairing, in hotels and restaurants.
The first Master Sommelier examination was held in the United Kingdom in 1969; the Court of Master Sommeliers was later established as an international examining body for sommeliers. It was set up under the supervision of the Vintners Company, The Institute of Masters of Wine, The British Hotels & Restaurants Association, The Wine & Spirit Association of Great Britain, and The Wholesale Tobacco Trade Association.
Their standards and examinations today are recognised internationally.
In 1986 the first Master Sommelier exams were held in the US and the American Chapter of the CMS was established under the name 'Court of Master Sommeliers Americas'. The American Chapter of the CMS also provide examinations in Canada.
The court has four levels of certification that grow in depth and complexity with each level. Those who achieve each level are awarded a certificate and badge on the same day as the exam.
Open to anyone with several years experience in the restaurant industry, this level consists of two days of classes followed by a multiple choice exam that typically has a 90% pass rate. Topics covered include but are not limited to: elementary wine making procedures, grape varieties, and matching wines with food. Passing the Introductory Sommelier Course does not confer the "Sommelier" professional title.
This level was created in December, 2005 to bridge the exponential increase in knowledge, experience and difficulty between the Introductory and Advanced levels. It is open to those who have passed the Introductory level and focuses a great deal more on service and more in depth knowledge of the world of wine. It consists of an exam with three parts: theoretical consisting of multiple choice and short answer questions, a written blind tasting of four wines (two white and two red), and service. The pass rate is generally around 60%.
This level requires having passed the Certified exam and the Advanced Sommelier Course as well as a significant increase in knowledge and experience for those wishing to attain it. The three day Advanced Course is offered twice per year, usually in the spring and summer, and requires the candidate to first submit an application and take a timed knowledge survey. There is a heavier focus on service and a more intimate knowledge of all wine styles and regions as well as wine producers themselves is required. The Court generally recommends 1–2 years of preparation after successfully passing the Certified exam. The Advanced exam is generally offered three times per year and consists of a longer, written theoretical test that is mostly short answer questions, a blind tasting of six wines given orally to a panel of Master Sommeliers, and a much more intense service exam. The pass rate is usually 30%.
...
Wikipedia