The Court of Master SommeliersSommelier · StudyBeta
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Practical Service Aspects

What the Court’s Examination Syllabus 2026/2027 lists for Practical Service Aspects, level by level.

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Candidates should have an increasing depth of knowledge of the subject matter as they progress to each level of qualification.

Introductory Certificate

  1. Demonstrate effective recommendation of beverages.
  2. Food and wine matching with effective reasoning for choices. (Complementary and contrasting)
  3. Demonstrate professional service techniques for still wine service. (Presentation, Opening Glassware choice preparation and positioning)
  4. Pouring beverages — Demonstrate professional practice.
  5. Carrying trays with drinks.
  6. Know and recommend a range of aperitifs and digestifs.
  7. Product knowledge. Flavour profile.
  8. Service requirements for all beverages.

Certified Sommelier

  1. Demonstrate effective recommendation of Aperitifs & Classic Cocktails.
  2. Recommend Wines, for each course of a menu, to include dessert and fortified wines.
  3. Recommendations to include: producers and vintage knowledge.
  4. Service of Spirits and Liqueurs.
  5. Spirit types and producers.
  6. Product knowledge, flavour profile and service requirements of the above.
  7. Food and wine pairing with effective reasoning for choice. Ability to recommend alternatives.
  8. Demonstrate the professional service of sparkling wines.
  9. Recommendation — Types quality levels, alternative suggestions.
  10. Opening, service, pouring and refilling.
  11. Carrying of tray to serve and clear glassware.

Advanced Certificate & MS Diploma

  1. Practical skills and recommendation: Demonstrate effective customer and selling skills.
  2. Ability to deal with customer enquiries and complaints.
  3. Demonstrate professional practical skills in the following areas. Aperitif and cocktail preparation and service. (Comprehensive knowledge of Cocktails and preparation methods)
  4. Wine recommendations for all types of menu and cuisine.
  5. Knowledge of foods which are difficult for pairings and suitable alternative beverages.
  6. Champagne and sparkling wine service.
  7. Professional decanting practice.
  8. Digestif service.
  9. Equipment maintenance: Glassware, Decanters, service cloths ice buckets.
  10. Business aspects: Ability to calculate profit margins, Completion of inventory data, Calculate volume of beverage requirements.
  11. Training: Ability to prepare and lead an effective training programme to promote the sale of products.
  12. Tasting and product identification: Taste, identify, and describe beverages. Identify quality levels and origins.
In the course bookWine serviceChapter 7 · Table and bar serviceIntroductory and Certified: ready in the study portal →The Court’s study documentService StandardsWhat it covers →