First, the reporting conditions

1, sommelier III (meeting 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.

2. Secondary sommelier (with 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.

3. A sommelier (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.

Second, the training requirements

1, training period:

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.

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 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.

Third, the 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.

Fourth, the appraisal 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.

V. Identification of 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.