Name of qualification Name of qualification: Sommelier-Vinski svetovalec/vinska svetovalkaAdd to comparison
Translated title (no legal status) Translated title: Sommelier/wine consultant
Type of qualification Type of qualification: National vocational qualification, SQF level 5
Category of qualification Category of qualification: Vocational Qualification
Admission requirements Entry conditions:
  • At least a secondary vocational qualification in the catering field and at least two years' work experience as a sommelier, which the candidate must prove by means of a letter of reference from an employer or a contract of employment, or
  • at least a secondary vocational qualification and at least three years' work experience as a sommelier, which the candidate must prove by means of a letter of reference from an employer or a contract of employment.
ISCED field Field:
Services
ISCED subfield subfield: hotel, restaurants and catering
Qualification level

SQF Level: SQF 5
EQF Level: EQF 4

Learning outcomes:

Candidates will be able to:  

  • autonomously plan, prepare and oversee their own work and  the work of auxiliary staff in accordance with quality standards in catering,  
  • use materials, equipment, energy and time responsibly and economically when serving wines and other drinks,
  • maintain personal hygiene and a hygienic working environment and diligently attend to the implementation of HACCP regulations in service,  
  • communicate autonomously with guests in the course of their work using technical terminology and basic communication functions in  Slovene and two foreign languages, observing the principles of successful  communication,  
  • autonomously and responsibly see to the professional purchase and storage of wines,
  • autonomously prepares wines for serving,  
  • autonomously recommend and serve wines to guests, with due regard to modern trends in wine,  
  • autonomously organise and conduct tastings.

 

Evaluator:

Verification and assessment are carried out by committees for the verification and validation of national vocational qualifications, appointed by the National Examination Centre (NEC). Committee members must be licensed by the National Examination Centre. Licences may be found here.

Assesment and completion:

VALIDATION

During the guidance process the candidate prepares a portfolio, which is assessed by a committee. If the portfolio submitted by the candidate contains authentic, valid and adequate proof of the knowledge, skills and competences defined in the occupational standard, the committee may:

  • validate the contents of the occupational standard in full,
  • validate the contents of the occupational standard in part and define the knowledge, skills and competence to be verified,
  • refuse to validate any of the contents of the occupational standard because the candidate has not provided proof of any of the knowledge, skills and competences defined in the occupational standard, in which case it will verify the occupational standard in full.

VERIFICATION METHOD

  • Practical verification and oral presentation.

Sommelier-Vinski svetovalec/vinska svetovalka

SQF 5

EQF 4

The Career path tab shows the possible career path within the selected qualification area, which is not the only one and is not mandatory. The actual transition between qualifications, which is determined by law, is defined in the Transition tab.

Menedžer/menedžerka za področje hrane in pijač

SQF 6 / EQF 5

Conditions for obtaining a public document:

Candidates demonstrate attainment of the knowledge, skills and competences defined in the catalogue of standards of vocational knowledge and skills.

Awarding body:

Providers of procedures for identifying and validating NVQs are entered in a register of providers maintained in the collection of the national information centre for vocational qualifications. These are: vocational schools, businesses, B2B training centres, adult education centres and chambers of commerce.

URL

Awarding body URL:
https://www.nrpslo.org/podrobnosti/npk/68250741
Printer-friendly versionPDF version