5.5. Focus on the French wine educational system
In France four main different curricula are dedicated to
hospitality, in all syllabuses wine takes a small part among all units (an
average of one hour per week, plus wine service in restaurant):
- Certificat d'Aptitude Professionnel restaurant (CAP)
(certificate): 2 years study. Focus on restaurant service only
- Baccalauréat Professionnel restaurant (BP) (diploma):
now three years study (previously 2 years). Focus on restaurant service only
- Baccalauréat Technologique (BTN) (diploma): 3 years
study. Focus on three different core units : hotel, cooking and restaurant
service
- Brevet de Technicien Supérieur (BTS) (advanced diploma):
2 years study. Focus on food and beverage management
Two specific sommelier programmes are offered in the Ministry
of Education for students who want to work as a sommelier (or chef sommelier
for the diploma) in a restaurant or a wine cellar:
- Mention Complémentaire sommellerie (certificate) : 1
year study
- Brevet professionnel de Sommelier (diploma) : 1 year study
BREVET DE TECHNICIEN
SUPERIEUR
Food and beverage management (advanced
diploma)
2 years
study or 3 for student enrolling after
an academic exam (A level)
BACCALAUREAT TECHNOLOGIQUE
Hotel management, cooking, restaurant
service (diploma)
3
years study
Restaurant service or cooking (diploma)
3 years study
(previously 2 years)
CERTIFICAT D'APTITUDE
PROFESSIONNEL
Restaurant service or cooking (certificate)
2 years study
SECONDARY SCHOOL
BREVET PROFESSIONNEL
SOMMELLERIE
1 year
programme (diploma)
MENTION COMPLEMENTAIRE
SOMMELLERIE
1
year programme (certificate)
BACCALAUREAT PROFESSIONNEL
Hospitality programs Sommelier programs
All vocational programmes are normally drawn up by a committee
(commission paritaire mixte), composed of professionals, teachers and experts
from the Educational ministry. Theoretically there is a strong link between the
restaurateurs, sommeliers and the government to change or improve the syllabus.
All programmes are national structured programmes.
Curricula are supposed to be closed to the professional
expectations and respect at the same time a number of hours devoted to academic
education (Geography, history, applied science, mathematics, laws courses,
arts, sports, French, English, second foreign language, management ...).
However some of these courses are closely linked to the vocational courses,
such as finance in the hospitality industry
As in numerous countries, such as Spain or Australia for example,
continuing education and apprenticeship also play a fundamental role in
training students
Theoretically (some well-known sommeliers such as Antoine
Pétrus didn't follow any specific sommelier courses), it is not possible
to get a sommelier job if you don't first take a
vocational diploma. Students have to acquire basic knowledge in
restaurant service techniques and after only choose to specialise in
sommellerie.
However the French private school «Le Cordon Bleu» was
the first in 2009 and the only one to offer an internationally based sommelier
programme open to everyone. The curriculum has been quoted on the «Mention
complémentaire sommellerie» (certificate), a French public
sommelier syllabus. The one year programme is carried out in French and
translated into English. Fees are around 13000 €.
| 
