Level I: Introductory Sommelier Course
The Introductory Course is the first tier of education and testing conducted by the Court of Master Sommeliers. Candidates receive intensive instruction on product knowledge, beverage service and blind tasting. The intention is to provide a hospitality professional with very well rounded beverage expertise following the most rigorous standards.
This is the first level at which all prospective Master Sommeliers should begin. The Course and Exam are run over two and a half days with the two day Introductory Course followed by the Introductory Exam comprising two parts and held on the morning of the third day:
1. A 60 minute 65 question multiple choice Introductory Theory Paper
2. A 10 minute Practical Service Test
The Pass mark is 60% in each section. Both sections must be passed. Candidates who score sufficiently highly in the Introductory Theory Paper are given the option to progress immediately on to the Certified Sommelier Certificate Exams on the same day.
In Australia in 2012, Fine Wine Partners and the Court of Master Sommeliers will be running the
Level 1: Introductory Course on the following dates and in the following cities:
23 – 25 January: MELBOURNE, VIC
A common misunderstanding
Attending an Introductory Course and passing the two Exams (Theory and Practical) does not mean one can call themselves a "Certified Sommelier." To use this designation you must complete the Certified Sommelier Examination.
Preparation
A candidate's success in the Introductory Course will depend on a combination of career experience and level of preparation. A written test is given at the end of the course with all topics having been covered during class lectures. However, it is highly recommended that candidates read a good wine encyclopedia such as Tom Stevenson's The New Sotheby's Wine Encyclopedia in preparation before the actual class takes place. The book's introductory sections and cover pages for each regional entry should be of special note as well as a review of basic spirits and beer production.
The Introductory Course is open to all beverage and hospitality professionals interested in pursuing the highest standards of wine service and product knowledge in a fine dining room setting. Candidates come from restaurant, wholesale and retail backgrounds.
The Introductory Course is also a prerequisite for the Certified Examinations, which includes a written theory exam, a blind tasting exam and a practical wine service exam.
