Geprüfter Berufsspezialist Sommelier/Geprüfte Berufsspezialistin Sommelière

Preparatory courses for the examination take place at educational institutions of Chambers of Industry and Commerce (IHK) and other educational centers, as well as with practical partners if applicable. For in-person events, learning locations are training rooms and, if necessary, companies in the wine industry. For digital learning formats (e.g., virtual classroom) and distance learning, learning is at home, and if necessary, in training rooms for in-person phases. For combined learning formats (e.g., blended learning), learning locations are training rooms for in-person events and at home for online learning units.

This is an advanced training profession for a 'Berufsspezialist/in' (professional specialist). The advanced training is an examination according to the regulations of the Chambers of Industry and Commerce (IHK); participation in preparatory courses is not required. The duration of the advanced training varies, from 6-14 months (part-time) – depending on the educational offer and learning format. Professional specialists Sommeliers handle the complete wine service. They advise guests on selection, take orders, and serve wines professionally. They also select the wine assortment, design the wine list, and maintain business contacts with wine producers. They can also specialize in other beverages, for example, recommending special mineral water or beer varieties. In retail, they present their product range and conduct wine tastings. Furthermore, they can be responsible for storage, purchasing, development, and the implementation of marketing measures. Work areas and locations are various establishments.

Varies depending on the educational offer and learning format: Part-time: 6-14 months.

Distribution of hours (example): Learning and working methodology: 10 teaching hours; Restaurant operations management: 80 teaching hours; Marketing: 40 teaching hours; Advising, caring for, and serving guests: 80 teaching hours; Applying wine and beverage knowledge: 220 teaching hours. Total teaching hours: 430 teaching hours.

Course fees are generally incurred for attending preparatory or advanced training courses, and examination fees for the examination itself. Additional costs may arise, for example, for work materials, travel to the training location, or external accommodation. Funding opportunities are available for particularly talented young specialists: Stiftung Begabtenförderung berufliche Bildung (SBB) – Advanced Training Scholarship.

Management of restaurant operations, e.g.: Creating budgets and calculations; Planning and executing the purchase of wines and beverages; Managing wine cellars and storage for beverages and consumables. Marketing, e.g.: Conducting market analyses; Designing the assortment; Creating sales-promoting wine and beverage lists and other offer formats for upscale gastronomic requirements. Advising, caring for, and serving guests, e.g.: Planning and executing preparatory and follow-up work; Conducting guest conversations, advising guests; Organizing specific, occasion-related wine and beverage service. Applying wine and beverage knowledge: Distinguishing different wine production methods; Applying knowledge about global wine-growing countries and regions; Interpreting and justifying sensory findings for quality assessment of wines and other beverages; Distinguishing different production methods, origins, raw materials, and ingredients of other beverages. Practical relevance is ensured through tastings.

In-depth knowledge in the following area is a good prerequisite for successfully passing the advanced training examination: Communication, e.g., for successful wine consultation.

The advanced training consists of theoretical and practical lessons. Depending on the educational provider, one should be prepared for the following conditions: For part-time lessons, it is usually a career-accompanying advanced training on individual weekdays or in the evening. For in-person events, lessons take place in a classroom setting at the educational institution. For digital learning forms (e.g., virtual classroom), learning is exclusively via electronic learning platforms and systems (primarily in a classroom setting from home). For combined learning forms (e.g., blended learning), there are in-person events in a classroom setting at the educational institution and self-directed learning via electronic learning platforms and systems from home. For distance learning, individual processing of the learning material is done from home (high demands on self-discipline and work organization); optionally, additional in-person phases at the educational institution may occur.

For advanced training abroad, the following options are available, for example: In Austria, advanced training offers are available from AMS - Arbeitsmarktservice Österreich - Weiterbildungsdatenbank and WIFI Österreich (e.g., with the search term 'Sommelier/Sommelière'). In Switzerland, advanced training offers are available from wab - Die Weiterbildungsdatenbank der Schweiz (e.g., with the search term 'Sommelier/Sommelière'). The Europass offers the possibility to document learning stays completed abroad.

Participation in advanced training is not remunerated.

The following advanced training alternatives are available for the profession of Berufsspezialist/in Sommelier/Sommelière: In the beverage sector, Barmixer, Barkeeper/Barmixerin, Barkeeperin share the commonality of serving drinks to customers and guests. In the hotel and catering industry, Geprüfter Hotelmeister/Geprüfte Hotelmeisterin, Geprüfter Küchenmeister/Geprüfte Küchenmeisterin, Geprüfter Restaurantmeister/Geprüfte Restaurantmeisterin share the commonality of advising guests or customers.

In 1989, common criteria for a Fachschule (technical college) advanced training with the qualification Staatlich geprüfter Sommelier/Staatlich geprüfte Sommelière (State-certified Sommelier) were developed by the Deutsche Sommelier-Union, Ministries of Culture, Chambers of Industry and Commerce (IHK), and gastronomy associations. In 1994, IHK Frankfurt launched a career-accompanying advanced training to become a certified Sommelier (IHK). In 2009, the IHK regulation was adapted, introducing the specializations of gastronomy and trade. In 2014, the IHK regulation for certified Sommelier (IHK) was updated. In 2020, the Vocational Training Act (BBiG) and the Crafts Code (HWO) were amended, including the introduction of the advanced training qualifications 'Geprüfte/r Berufsspezialist/in' (Certified Professional Specialist), 'Bachelor Professional,' and 'Master Professional' to emphasize the equivalence of vocational and academic education. The use of these professional titles depends on the enactment of corresponding new advanced training regulations. In 2023, regulations for the examination were enacted.

The official titles for this profession are 'Geprüfter Berufsspezialist Sommelier (IHK)' or 'Geprüfte Berufsspezialistin Sommelière (IHK)'. The titles 'Geprüfter Sommelier' or 'Geprüfte Sommelière' are also used. For state-regulated further training in the Bundesland (federal state) of Baden-Württemberg, the title is 'Staatlich geprüfter Sommelier' or 'Staatlich geprüfte Sommelière'.

Berufsspezialist/Sommelier or Berufsspezialistin/Sommelière is a professional further training. The further training or examination is regulated according to the legal provisions of the respective Chamber of Industry and Commerce (IHK). It is not mandatory to attend a course to be admitted to the examination. There is also a state-regulated professional further training for Sommelier, which takes place at vocational schools (Fachschulen).

After completing their further training, Berufsspezialisten and -spezialistinnen Sommeliers/Sommelières typically work in the hotel and restaurant industry or in trade. To keep their expertise current, up-to-date, and expanded, they can pursue adaptive further training in topics ranging from banquet service to viticulture. For career advancement, existing qualifications can be built upon with advanced further training to broaden and complement their skill profile; for example, taking the examination as a Restaurantmeister/in is a logical step. With their further training qualification, Berufsspezialisten and -spezialistinnen Sommeliers/Sommelières can also gain access to a Studium (university degree program) without a general higher education entrance qualification and, for instance, earn a Bachelor's degree in viticulture or enology. Starting one's own business is also possible, for example, with their own establishment.

For the examinations, the responsible Chambers of Industry and Commerce (IHK) issue examination regulations. For example, there are 'Special Legal Provisions for the Examination for the Recognized Advanced Training Qualification 'Geprüfter Berufsspezialist Sommelier (IHK) and Geprüfte Berufsspezialistin Sommelière (IHK)' from November 24, 2023 (IHK Koblenz)'. The responsible bodies offer different qualifications. An overview of the responsible Chambers of Industry and Commerce (IHK) includes regulations for 'Geprüfter Berufsspezialist Sommelier/Geprüfte Berufsspezialistin Sommelière (IHK)' and 'Sommelier (Geprüfter)/Sommelière (Geprüfte)'. Furthermore, there is the 'Geprüfter Berufsspezialist Sommelier (IHK)/Geprüfte Berufsspezialistin Sommelière (IHK) - Framework Plan with Learning Objectives, 2023' (German Chamber of Industry and Commerce - DIHK). At the Bundesland (federal state) level, there are no state-specific regulations in some federal states such as Bavaria, Berlin, Brandenburg, and Bremen.

The prerequisite for admission to the further training examination is generally one of the following: completion of the recognized Ausbildung (vocational training) as a 'Fachmann/-frau für Restaurants und Veranstaltungsgastronomie' or the predecessor profession 'Restaurantfachmann/-frau'; or completion of another recognized 3-year gastronomic Ausbildung with at least 1 year of professional experience; or completion of the recognized Ausbildung as a 'Winzer/in' (vintner) with at least 2 years of professional experience; or completion of another recognized Ausbildung with at least 3 years of professional experience; or at least 4 years of professional experience.