The Court of Master Sommeliers (CMS) sets the global standard of excellence for beverage service within the hospitality industry with integrity, exemplary knowledge, and humility. CMS was established to improve and elevate the quality of beverage knowledge and service throughout the hospitality industry. CMS teaches students about all beverages: wine, spirits, beer, cider and sake. The program is service-oriented and includes practical training in beverage and wine service and professional tasting.
The first successful Master Sommelier examination was held in the United Kingdom in 1969, and by April 1977, CMS was established as the premier international examining body. The intensive education and examination program guides aspiring Masters through four increasingly rigorous levels of coursework and examination, culminating in the Master Sommelier Diploma Examination. Students must first pass each level within a certain time frame before proceeding onto higher levels of certification, irrespective of prior learning or experience. The current Master Sommelier list includes 269 people, with 172 of those professionals belonging to the Americas chapter.
Level 1 Introductory Sommelier Course
The Level 1 Introductory Sommelier Course and Examination requires two full days of in-person study and is taught exclusively by Master Sommeliers. The course covers three primary topics at an introductory level; a review of wine and beverage theory, an introduction to deductive tasting methodology, and wine service etiquette. There are no requirements of years of experience in the hospitality industry to sign up for the Introductory Sommelier course. At the end of day two, students take an examination consisting of 70 multiple-choice questions and must be completed within 45 minutes. A minimum score of 60% is required to earn the Introductory Sommelier Course and Examination certificate and lapel pin along with being eligible to take the Certified Sommelier Course.
Level 2 Certified Sommelier Course
The Level 1 is designed to introduce students to the three basic fields of study for a wine professional, but the Level 2 Certified Sommelier Course demands candidates demonstrate proficiency in them. The Certified Sommelier Examinations focus on a candidate’s ability to demonstrate proficiency in deductive tasting, wine & beverage theory, and both technical as well as salesmanship skills in table-side service. To sit for the Certified Sommelier assessment, candidates must have passed the introductory course within three years (or five years if vouched for by a Master Sommelier by whom they’re directly mentored). A minimum of three years in the hospitality industry is strongly recommended.
The Certified Sommelier Examination is a one-day examination with three sections. In the tasting examination, candidates must describe and identify four wines (two white and two red) to the best of their ability. This is a written tasting that must be completed in 30 minutes. The theory examination tests candidates’ knowledge and understanding of the world of wine, beverage and the sommelier trade. The test consists of multiple choice, short answer, simple math and matching questions. Candidates must complete the 45-question examination within 35 minutes and achieve a minimum of 60% on each section within one sitting.
Level 3 Advanced Sommelier Course
Applicants should wait at least one calendar year after passing the Certified Sommelier Examination in order to adequately prepare for the Advanced Sommelier Course. To become an Advanced Sommelier candidates must attend the three-day Advanced Sommelier course. The course explores CMS standards in beverage sales and service in greater depth. It is a presentation of specific topics designed to give candidates a template for upper-level exam study and a clear understanding of expectations at both the Advanced Sommelier Examination and Master Sommelier Diploma Examination. After that, they sit for the three-day Advanced Sommelier assessment.
To qualify for the course, applicants must be a Certified Sommelier, have a minimum of two years of restaurant service experience, and have not previously taken the Advanced Sommelier course. To qualify for the assessment, applicants must have taken the Advanced Sommelier three-day course, have a minimum of three years of restaurant service experience, and be currently employed in the hospitality or beverage industry. The Advanced Sommelier Examination tests CMS’s standards in beverage and sales and service. The examination consists of three sections, a written theory exam, verbal tasting exam and a practical service and salesmanship exam. Candidates must achieve a minimum of 60% on each section within one calendar year.
Level 4 Master Sommelier Course
A Master Sommelier is a wine professional who has passed the fourth and final level of sommelier certification. Doing so earns them a Master Sommelier Diploma from CMS, the highest level of sommelier possible. Students who pass the Advanced Sommelier Examination (on the average about 25-30%) are eligible to apply to take the Master Sommelier Diploma Examination itself. The pass rate for the Master Sommelier Diploma Theory Examination is approximately 10%.
The Master Sommelier Diploma Examination is similar in format and content to that of the Advanced Sommelier Examination in that it consists of three parts: a theory examination (an oral examination and not written), a deductive tasting of six wines, and a practical wine service examination. The minimum passing score for each of the three sections is 75% as opposed to 60% for the Advanced Sommelier Examination. Students must first pass the Master Sommelier Diploma Theory Examination and then have three consecutive years to pass the remaining two parts of the examination. If all three parts are not completed within three years, the entire exam must be retaken.
CMS is intended for individuals in beverage service in a restaurant setting, including specific training on the areas of tasting, theory and service, and an education in beer and spirits. The program focuses on the dining experience in restaurants and trains sommeliers to understand, recommend and serve the guests in the most optimal conditions.