In the second part of the wine sommelier course (advanced course), participants acquire extensive knowledge about Swiss pigs, international viticulture and grape varieties from all over the world. However, differentiated specialist knowledge about the climate, the growing regions, the wine varieties, the location and the soil procurement are taught about the wine countries Switzerland, Germany, France, Portugal, Spain, Italy, Hungary, Austria, Greece and the New World.

In the beer sommelier course, participants gain knowledge about beer culture, beer production and the basics of sensory analysis. The diversity of Swiss beer is also a topic that fills the day, as is the international diversity of beer. The service and sale of beer in restaurants, beer marketing, food pairing with beer and beer and society are further key topics. You can request detailed information on the content of the individual key topics directly via the contact form.

A sommelier course can have a very different duration - it also depends on which beverage you are interested in. For example, a basic course focusing on wine lasts 4 days, an advanced course 11 days and a beer sommelier course 7 days. Training to become a Swiss water sommelier takes 3.5 days, while training with a focus on spirits takes 7.5 days. Enquire with the providers - preferably via our contact form.

Of course, a sommelier course does not have to deal exclusively with wine, but can also be chosen with a focus on beer. After passing examinations including professional beer tapping, sensory analysis, tasting and tasting, a written and an oral examination, the "Beer Sommelier®" certificate is awarded.

Those who pass the written examination, the sensory, tasting and tasting part of the examination and the oral examination receive the "Spirits Sommelier" certificate, as well as the certificate from the Wine and Spirit Education Trust London - WSET® Level 2, Award in Spirits, which is internationally recognized.

In an advanced sommelier course (second part), participants can deepen their knowledge from part one and build up sound expert knowledge. They have the competence to develop a customized wine offer for a restaurant, to sell it successfully in the restaurant and know how to combine food and wine. They will also be able to form an opinion at higher-level tastings and present and justify this opinion.