Ive been looking and cant seem to find the answer as to what is the basis for the written test for certified ? I dont have a study guide like I did for intro so not clear on what to study. As far as the service exam, what are we to provide vs what is being provided?? Serviettes, glasses, coasters, wine key etc...... Im sure ill bring my own key, but not clear on what is provided. Thank you and sorry if this is answered already and I just didnt find it.
I'm also studying for Certified and have found myself in the same position. What I've learned is that it's not CMS' intention to tell you what you need to know as the point is to prompt you to learn about wine vs what's on the test. I didn't take Introductory seriously and wasn't well-prepared. The sheer amount of information they threw at me knocked me out of my chair and gave me a huge wake-up call. I came out of that class with the knowledge that, contrary to my prior impression, I knew absolutely nothing about wine. I have a feeling this carries on as we progress to each level. I'm not sure that the Masters ever stop learning.
Your confirmation email will include a link to study resources, which is publicly available on the CMS site: https://www.mastersommeliers.org/resources
On the site is a link explaining the certification: https://www.mastersommeliers.org/courses/certified-sommelier-examination
At the bottom is the answer to your question about what to bring:
What supplies do I need to bring to the Certified Examination?
A corkscrew, pen, paper, and odorless lighter or matches. The rest will be provided for you.
The Frequently Asked Questions section also gives you everything CMS wants you to have/know about studying and the exam.
As for what to study, I think that CMS is intentionally vague as they simply want you to study wine. I think it's fair to say that the material in the Introductory workbook is a good place to expand on. You'll also find clues in this forum and all over the internet. I'm certain that I'm over-studying, and I do think that's a good thing, though it's absolutely killing me.
I very much recommend the great Tim Gaiser's blog post about Certified: www.timgaiser.com/.../advice-to-students-taking-the-certified-sommelier-examination
Here are some of the resources I use:
I have also ordered a service tray and am walking all over the house with it. I actually plan on taking a short (2 mile?) run with it and a few plastic glasses if I can gather the nerve to withstand the embarrassment.
A few other things I do:
There is obviously a lot more, but I think the point is that you just have to work it out. There are many clues/hints all over the forum and Internet about what to expect, how the exam plays out and what you could learn. I hope this is helpful.
Thank you for this detailed reply! I took the intro in July and taking the cert in October .... I am taking the deductive workshop the day before. Appreciate the help!
You're welcome. I made some changes after my original post. i'm taking Certified 9/19 and Deductive Tasting tomorrow. If it's possible to scoot tasting up to give yourself a chance to apply knowledge and practice, that might be good. I also think it could be good to go into your exam fresh off of the workshop. I suppose there are advantages to either approach. :)
This is fabulous. Thank you for posting this. This is very succinct and helpful.