Level 2 Spirits Spec

®

ProfessionalSpecification for the

WSET® Level 2ProfessionalCertificatein Spirits

www.wsetglobal.comISSUE SIX • JUNE 2009

PSpiritsSpec_web09 20/5/09 11:01

The WSET® Level 2 Professional Certificatein Spirits

Contents

2 - 6 Introduction

7 Qualification Aims and Objectives

8 Units and Elements within the Qualification

9 Element 1

10 - 12 Element 2

13 Element 3

14 Recommended Tasting Samples

15 - 16 Examination Guidance

17 Sample Examination Questions

18 WSET® Systematic Approach to Tasting Spirits

19 - 20 Examination Regulations

21 - 22 Notes

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PSpiritsSpec_web09 20/5/09 11:01 Page 1

2 Introduction

The Wine & Spirit Education Trust QualificationsWSET® Awards is the qualifications division of theWine & Spirit Education Trust.We provide quality-assured qualifi-cations that help people to knowmore about alcoholic beveragesand to develop their tasting skills.We do this by:

• liaising with the drinks industryto set suitable syllabi

• approving programmeproviders to offer ourqualifications

• setting examinations

• issuing certificates tosuccessful candidates.

The development and awarding ofWSET® accredited qualifications isthe sole responsibility of WSET®

Awards, the Awarding Body of TheWine and Spirit Education Trust.

The National Qualifications Framework

The UK Government’s regulatory authority for

education, the Qualifications and Curriculum

Authority (QCA), has developed the National

Qualifications Framework (NQF). This is further

supported by the Office of the Qualifications and

Examinations Regulator (Ofqual), which is the

new regulator of qualifications in England. The

Framework is designed to show all the qualifi-

cations that are nationally approved at different

levels, to enable you to plan your progress

through them. Levels are numbered from 1(foundation) through to 8 (doctoral equivalent).

WSET® qualifications provide underpinning

knowledge, which can be applied in a number

of different job functions. They are classified

in the National Qualifications Framework as

‘vocationally related’. The table below shows

their relationship to the Framework.

Full Title : The WSET® Level 1 Foundation Certificate in Wines (Hospitality)

NQF Level : 1Description : This qualification provides a basic introduction to the main styles of wines available

to front-line staff involved in the service of wine. The qualification aims to providethe basic product knowledge and skills in the service of wines required to preparea person for their first job in hospitality.

Full Title : The WSET® Level 1 Foundation Certificate in Wines (Retail)

NQF Level : 1Description : This qualification provides a basic introduction to the main styles of wines

available to front-line staff involved in the sale of wine. The qualification aims toprovide the basic product knowledge and customer-service skills required toprepare a person for their first job in wine retail.


3Introduction continued

The National Qualifications Framework continued

Full Title : The WSET® Level 1 Foundation Certificate in Spirits

NQF Level : 1Description : This qualification provides a basic introduction to the main categories of spirits

available to front-line staff involved in the service of spirits. The qualification aims to provide the basic product knowledge and skills in the service of spirits toprepare a person for a role in hospitality or the spirits industry.

Full Title : The WSET® Level 2 Intermediate Certificate in Wines and Spirits

NQF Level : 2Description : This qualification offers broad coverage of all product categories in the field of

alcoholic drinks, together with the theory of tasting technique. It is suitable forthose with little previous experience.

Full Title : The WSET® Level 2 Professional Certificate in Spirits

NQF Level : 2Description : This qualification offers a greater breadth and depth of knowledge in the specific

area of spirits and liqueurs than that offered by the broader-based Level 2Certificate in Wines and Spirits. This qualification offers focused coverage of allproduct categories in the field of spirits, end use of the identified productstogether with the theory of tasting technique.

Full Title : The WSET® Level 3 Advanced Certificate in Wines and Spirits

NQF Level : 3Description : The Level 3 Advanced Certificate gives more comprehensive coverage of the wines

and spirits of the world, with an increased focus on tasting technique.


4 Introduction continued

The National Qualifications Framework continued

Full Title : The WSET® Level 4 Diploma in Wines and Spirits

NQF Level : 4Description : This is a specialist qualification where detailed knowledge is combined with

commercial factors and a thorough system for the professional evaluation of wines and spirits. The Diploma is recommended by the Institute of Masters of Wine for candidates wishing to pursue membership.

Full Title : The WSET® Level 5 Honours Diploma in Wines and Spirits

NQF Level : 5Description : This is an individual research project, where students can develop higher-level

research, evaluation and analytical skills in a specialist wine and spirit subject oftheir choice.

BS EN ISO 9001:2000

WSET® Awards operates a Quality Management System whichcomplies with the requirements of BS EN ISO 9001:2000 for themanagement of awards for qualifications and examinations in theproduct knowledge and tasting competence of alcoholic beverages.


5Introduction continued

study for a WSET® Level 2Professional Certificate, it ispossible to practice and generateevidence for portfolios in key skills.It should be noted that the oppor-tunities for developing key skillsand generating evidence might beaffected by the mode of studyadopted.

Not all key skills requirements arecovered by the WSET® Level 2Professional Certificate. We, there-fore, advise that any student whowishes to complete the key skillsrequirements should contact aspecialist key-skills advisor whoshould be able to give suitableadvice for the completion of tasks.

However, two of the key skills havebeen identified where it is possibleto develop and practice key skills:

• communication

• improving own-learningand performance.

To aid the key-skills tutor andstudent, we have created trackingguides for the key skills a studentshould be able to demonstratewhen undertaking a WSET® Level 2Professional Certificate, and theseare available in the APP Handbookand from the WSET® website(www.wsetglobal.com).

The guides identify key skill oppor-tunites which will occur when usingthe recommended WSET® TutorGuides and Level 2 ProfessionalCertificate study pack as part of thecourse of study for the WSET®

Level 2 Professional Certificate inSpirits. Tutors who adopt alterna-tive approaches to teaching maygenerate different opportunities forthe development and demonstra-tion of key skills.

How to prepare for the Level 2Professional Certificate in Spirits

Our recommendation is to join acourse. Group study with a quali-fied tutor is the best way of learninghow to taste. A list of ApprovedProgramme Providers (APPs) in theUnited Kingdom and overseas ispublished on the WSET® website(www.wsetglobal.com). Please con-tact the APP directly to find outabout their programmes.

Development of Key Skills

The UK Government, through theOffice of the Qualifications andExaminations Regulator (Ofqual),has defined levels of attainment insix key skills: communication,application of number, informationtechnology, working with others,improving own-learning and per-formance, problem solving.

The WSET® Level 2 ProfessionalCertificate does not specificallyassess any of the key skills.However, it is considered that thereare opportunities for students todevelop certain key skills andgenerate evidence for portfoliopresentation.

For the benefit of tutors andstudents, a mapping key for the sixkey skills has been produced. Themapping key will give exampleswhere, in the natural course of


Customer Service StatementThe quality and scope ofservice customers can expect fromWSET® Awards is published in ourCustomer Service Statement. Acopy can be obtained from theCentres Co-ordinator and QualityAssurance Manager, WSET®

Awards.

In the unlikely event of any dissatis-faction with the service received,please contact the registered APPin the first instance. If the issue isnot resolved please contact theCentres Co-ordinator and QualityAssurance Manager, WSET®

Awards.

UK Scholarship SchemeFor those candidates employed inthe drinks business in the UK, aswell as for a more limited number ofcandidates from the general public,WSET® Awards manages a schemeto match outstanding candidates intheir examinations to scholarshipawards made available by industrysponsors. The awards are typicallyvisits to wine or spirit producingregions. In a number of cases,further interviews are held to deter-mine suitable candidates. ContactJune Grant [email protected] forfurther information and a currentlist of scholarships.

Regrettably, WSET® Awards is notin a position to offer grants tocandidates wishing to pursue ourqualifications.

Other IssuesAs a key learning outcome of theLevel 2 Professional Certificate,candidates are required to considerthe cultural and political influencesaffecting wine and spirit productionin both the domestic and interna-tional markets. Given the broadgeographical coverage of thequalification, this encourages can-didates to develop an awareness ofdifferent countries and cultures,particularly, but not exclusively,within Europe.

Unit One - Understanding Spiritsand Liqueurs makes specificreference, with detail appropriate tothe level of the qualification, to thehealth issues associated withalcohol consumption.

Equal Opportunities PolicyWSET® Awards fully supports theprinciple of equal opportunities andis responsible for ensuring that allcandidates for its qualifications aretreated fairly and on an equal basis.A copy of our equal-opportunitiespolicy can be obtained from theCentres Co-ordinator and QualityAssurance Manager, WSET®

Awards.

6 Introduction continued


7Qualification Aims & Objectives

Successful candidates will be ableto give information on the charac-teristics of the principal spirits andliqueurs and identify major interna-tional brands within each category.They will confidently provideguidance on the use and serviceof spirits and liqueurs and makeinformed recommendations tocustomers when selecting spiritsand liqueurs to meet their taste,quality and price requirements.

Qualification aims

The WSET® Level 2 ProfessionalCertificate in Spirits is intendedto provide a comprehensive levelof focused product knowledgerequired to underpin job skills andcompetencies, for example in barservice, cocktail service and forstaff requiring focused productknowledge in retail and wholesalingbusinesses.

• describe the characteristicsof the principal internationalspirits and liqueurs

• produce tasting notes usingthe WSET® SystematicApproach to Tasting Spirits

• use knowledge to makerecommendations for theselection, service and useof spirits and liqueurs

• understand the social andhealth issues relating tospirits and liqueurs.

Qualification objectives

On completion of this qualificationa candidate will be able to:

• demonstrate an understandingof the key factors influencingthe production of spirits andliqueurs and how these factorsinfluence the characteristicsof spirits and liqueurs

• display a basic understandingof the world and local marketsfor spirits and liqueurs, andexplain the importance ofbranding in the spirits andliqueurs market

Core Unit Understanding Spirits and Liqueurs

Element 1.1 Introduction to the General Production Techniquesfor Spirits and Liqueurs

Element 1.2 The Principal Categories of International Spiritsand Liqueurs

Element 1.3 Customer Information and Advice

Qualification WSET® Level 2 Professional Certificatestructure in Spirits


8 Units & Elements within the Qualification

Progression Routes

Upon successful completion of theProfessional Certificate in Spirits,the student may progress to thefollowing qualifications:

WSET® Level 2 Certificatein Wines and Spirits

This qualification offers broadcoverage of all product categories inthe field of alcoholic drinks, togetherwith a detailed tasting technique.

WSET® Level 3 Certificatein Wines and Spirits

The Level 3 Certificate gives morecomprehensive coverage of the winesand spirits of the world, with anincreased focus on tasting technique.

National Vocational Qualifications(NVQ’s)

The WSET® Level 2 ProfessionalCertificate in Spirits and Liqueursprovides underpinning knowledge fora number of food and drinkrelated NVQ units.

Enrolment

There are no restrictions on entryto the WSET® Level 2 ProfessionalCertificate in Spirits. Students whoare under the legal minimum age forthe retail purchase of alcoholicbeverages in the country where theexamination is being held will not beallowed to sample any alcoholicbeverage as part of their course, butthis is not a barrier to successfullycompleting the qualification.Similarly, students who choose not totaste alcohol for health, religious orother reasons will not find this abarrier to successfully completing thequalification.

Guided Learning Hours

It is recommended that a studentshould allocate a minimum of 28hours of study to successfullycomplete the full programme. Thehours will usually be a combination oftaught and private study time. It isrecommended that the teachingdelivery time is no less than 12 hours.


9Element 1 - Introduction to the General Production Techniques

Types of raw materials

Sugar Sugar cane, fruits

Starch Grains, vegetables other than sugar cane

Production processesProcesses Conversion, fermentation, distillation, maturation requirements,

blending, breaking down (dilution), flavouring, colouring

Still types

Stills Pot still, continuous still

Alcohol content

Systems % abv (alcohol by volume), American Proof

Copyright Wine & Spirit Education Trust 2008

Learning Outcomes

1. Identify the main types of raw materials used in the productionof spirits and liqueurs.

2. Describe the general production process for spirits and liqueurs.

3. Describe in general terms the influence of still types on the final spirit.

4. Describe the main systems used to measure the alcohol content ofspirits and liqueurs.


Learning Outcomes

1. Describe the key factors influencing the characteristics of theprincipal categories of international spirits and liqueurs.

2. Describe the main characteristics of the principal categories ofinternational spirits and liqueurs.

3. Understand the markets for the principal categories of internationalspirits and liqueurs.

4. List the internationally important brands of spirits and liqueurs.

10 Element 2 - The Principal International Spirits & Liqueurs

Key Factors

Key Factors Raw material, still, method of production, maturation,flavourings

Principal categories of International Spirits and Liqueurs

Brandies Grape Brandy productionCognac: *** / VS, VSOP, XO , Fine Champagne,Subregions (Grande Champagne, Petite Champagne,Fins Bois, Borderies)Armagnac: *** / VS, VSOP, XO, Hors d’Age, VintageSpain: general brandy production, Jerez, PenedésOther countries: Mexico, Chile (Pisco), South Africa,Australia, USA Pommace Brandies: Marc, Grappa (single varietals)

Whiskies Scotch Whisky: Malt, grain, blended, regions, (Highlandand Islands, Speyside, Islay, Lowland) Irish WhiskeyAmerican (USA) Whiskey: Bourbon, Tennessee, RyeOther countries: Canada, Japan, India

Rums Styles: White, golden, dark, light, heavyCaribbean: Cuba, Barbados, Jamaica, Guyana,French Antilles (Rhum Agricole)Other cane-based spirits: Brazil, India, Philippines, Australia


11Element 2 - The Principal International Spirits & Liqueurs (contd)

Principal categories of International Spirits and Liqueurs

Tequila Tequila styles: Silver, gold, reposado, añejoand Mezcal Mezcal

Vodka Styles: International neutral, International Super Premium, Scandinavian, Polish, RussianBase materials: cereal, potato, other base materialsFlavoured vodka : modern, traditional

Flavoured Gin: Dutch (Genever), London Dry, PlymouthSpirits Anise: Absinthe, Pastis, Ouzo

Other: Akvavit, Bitters

Fruit Spirits Hard Fruit: Apple Brandy, Calvados, Poire Williamsand Soft Fruit: Framboise, FraiseLiqueurs Stone Fruit: Kirsch, Slivovitz, Mirabelle

Liqueur categories: Fruit, herb/spice, bean/kernel, dairy


12 Element 2 - The Principal International Spirits & Liqueurs (contd)

Brands

Brandies Cognac : Martell, Courvoisier, Remy Martin, HennessyArmagnac : JanneauSpain : Jerez - Fundador, Magno, LepantoPenedés - Torres

Whiskies Scotch WhiskyMalts : Highland - GlenmorangieSpeyside - Glenfiddich, Glen GrantThe Glenlivet Islay - Laphroaig, LagavulinBlends : Johnnie Walker, Ballantine’s, J & B Rare,Cutty Sark, William Grant, Chivas Regal, Bells, DewarsIrish : Jameson, BushmillsAmerican Bourbon : Jim BeamTennessee : Jack DanielsCanadian : Crown Royal, Canadian Club

Vodka International Brands : SmirnoffScandinavian : Absolut, FinlandiaPolish/Russian : Stolichnaya, Wyborowa

Rums International Brands : Bacardi, Captain Morgan,Havana Club,Barbados : Mount GayCuba : Havana ClubJamaica : Appleton Estate, Wray & Nephew

Tequila José Cuervo, Sauzaand Mezcal

Gin London Gin : Tanqueray, Gordons, Beefeater,Bombay Sapphire

Flavoured Pernod, Ricard, Pastis 51, La Fée, CampariSpirits

Liqueurs International Brands : De Kuyper, BolsFruit : Grand Marnier, Cointreau, Southern ComfortHerb/Spice : Bénédictine, GallianoBean/Kernel : Amaretto, Tia Maria, Kahlua, MalibuDairy : Baileys


13Element 3 - Customer Information and Advice

Style CharacteristicsDescribe using Appearance, nose, palate, conclusionWSET®

Systematic Approachto Tasting Spirits

Quality and PriceCategories Inexpensive, mid-range, premium

Main Types of SpiritsPrincipal Spirits Brandies, Whiskies, Vodka, Rum, Tequila, Gin

Sales and ServiceStorage Optimum conditions, long term and short term storage, stock rotation

Service Glassware and standard accompaniments

CustomerConsiderations Customer taste, price, occasion

CocktailsBrandy Brandy Alexander, Classic Champagne cocktail, Sidecar, Pisco Sour

Whisk(e)y Manhattan, Rusty Nail, Whiskey Sour, Irish / Gaelic Coffee

Rum Daiquiri, Caipirinha, Cuba Libra, Mai Tai, Mojito, Piña Colada

Vodka Black Russian, Bloody Mary, Cosmopolitan, Harvey Wallbanger,Moscow Mule, White Russian

Tequila Margarita, Tequila Sunrise

Gin Dry Martini, Gimlet, Pink Gin, Singapore Sling, Tom Collins

Social, Health, Safety and Legal Issues

Social Safe consumption of alcoholresponsibility Promotion of alcohol, advertising

Learning Outcomes

1. Describe the style characteristics of the principal categories of international spiritsand liqueurs identified in Element 2 of this qualification.

2. Use product knowledge to make recommendations to meet customers’ style, qualityand price requirements when selecting spirits and liqueurs.

3. Provide information on the service and use of the main types of spirits.

4. Identify base spirit used in the listed cocktails.

5. Understand the social, health, safety and legal issues relating to the sale andconsumption of spirits.


14 Recommended Tasting Samples

GENERAL A good quality gin of flavoured vodkaA good quality Malt Whisky or Cognac with at least 8 years ageing A whisk(e)y or brandy based liqueur

PRINCIPAL CATEGORIES

BRANDY Basic inexpensive French grape brandy*** CognacVSOP Cognac or XO CognacArmagnacBrandy de JerezMarc or Grappa

WHISK(E)Y High volume blended ScotchPremium blended ScotchLowland single maltSpeyside single maltHighland single maltIslay single maltIrish WhiskeyBourbonTennessee WhiskeyRye or Canadian Whiskey

RUM High volume white rum brand3 year old or other aged rum (same brand as above)Aged high quality golden rum (Jamaican or Demerara)Other style of rum (sugar cane based, dark rum, spiced or overproof)

VODKA High volume brandPolish/Russian vodka (rye)Polish/Russian vodka (wheat)Scandinavian vodka (wheat based if possible)Flavoured vodka (Bison grass, lemon or pepper)

TEQUILA Basic high volume silver tequila100% blue agave tequila or high quality Reposado tequilaAnejo tequila (showing some age)

GIN Basic high volume brand GinPremium distilled or London Dry GinDutch (Genever)

FLAVOURED SPIRITS Pastis or Ouzo or other flavoured spirit

FRUIT SPIRITS CalvadosStone fruit based e.g. Kirsch

LIQUEURS Fruit based liqueur (from same fruit as fruit spirit sample e.g. Cherry BrandyHerb flavoured liqueurCream or coffee based liqueurThree citrus flavoured liqueurs with different spirit bases and/or quality levelse.g. Bols Blue Curacao, Cointreau, Grand Marnier

SPIRITS


15Examination Guidance

3 Reporting of Resultsand Certification

Results of examinations are issued byWSET® Awards as follows:

An all-candidate grade list along withstudent letters are issued to the APP,for communicating results to individualcandidates.

Issue of certificates to successfulcandidates is via the APP.

Timescale for results and certificationis 1 week from receipt of completedscripts.

4 About The WSET® Level 2Professional Certificate Examination

The Level 2 Professional Certificateexamination paper consists of 50 multiple-choice questions. Each question hasonly one correct answer, which shouldbe indicated by completing a computer-readable answer sheet. The examinationinvigilator will give the full instructionson completing the answer sheet on theday of the examination. Each multiple-choice question is worth one mark, andmarks are NOT subtracted for incorrectanswers.

All WSET® Level 2 ProfessionalCertificate examination papers arecarefully compiled to reflect theweighting as indicated in the syllabus.A chart giving a detailed breakdown ofthe examination weighting is shown onpage 16.

1 Assessment Method

The Level 2 Professional Certificatewill be assessed by a WSET® Awards-set closed-book examination papercomprising 50 multiple-choice questions,to be completed in one hour.

All examination questions are based onthe published learning outcomes andthe recommended study materialscontain the information required toanswer these questions.

A candidate will be required topass with a minimum mark of 55%.

WSET® Awards does not offer aegrotatawards, all assessment requirementsof the qualification must be met.

2 Examination Administration

Examinations are conducted by WSET®

Approved Programme Providers (APPs).Administratively, APPs must complywith the criteria and codes of practiceset out in the Operating Handbook.


16 Examination Guidance

1 General Production 1.1 Raw MaterialsTechniques 1.2 Production Process

1.3 Still Types

1.4 Alcohol Content

2 Principle Categories 2.1 Brandiesin International 2.2 WhiskiesSpirits

2.3 Vodka

2.4 Rum 30

2.5 Tequila

2.6 Gin and other Flavoured Spirits

2.7 Fruit Spirits and Liqueurs

3 Customers 3.1 Sales and ServiceInformation and 3.2 CocktailsAdvice

3.3 Social, Health, Safety and Legal issues

3.4 Tasting Questions

ELEMENT SUBSECTION No. OF QUESTIONS

Unit One Multiple-choice ExaminationThe multiple-choice examination papers are carefully compiled to reflect the weighting givento the elements. The chart below gives a breakdown of the allocation of questions.

8

12

Total questions 50


17Sample Examination Questions

3. In which one of the followingcategories does the liqueurBaileys fall?

a) Herb.

b) Fruit.

c) Dairy.

d) Nut.

4. Which one of the followinggrape varieties is used toproduce Cognac?

a) Chenin Blanc.

b) Pinot Blanc.

c) Ugni Blanc.

d) Sauvignon Blanc.

5. A liqueur labelled ‘Triple Sec’will be flavoured with

a) aniseed

b) citrus fruit

c) dry ginger

d) cloves.

6. Which one of the following isa citrus flavoured liqueur?

a) Cherry Brandy.

b) Grand Marnier.

c) Kümmel.

d) Crème de Menthe.

Answers

1) C

2) B

3) C

4) C

5) B

6) B

Examples of ProfessionalCertificate in Spirits ExaminationQuestions

The Wine & Spirit Education Trustdoes not release past papers forthe WSET® Level 2 ProfessionalCertificate examination.

To give students an idea of the sortof questions which might be asked,here is a selection. The examinationconsists of fifty questions similar tothese.

1. Which of the following isused in the production ofMalt Whisky?

a) Corn.

b) Wheat.

c) Barley.

d) Canola.

2. Cognac comes from

a) Italy

b) France

c) Spain

d) Germany.


18 WSET® Systematic Approach to Tasting Spirits(Professional Certificate)

WSET® SYSTEMATIC APPROACH TO TASTING SPIRITS AND LIQUEURS

APPEARANCE

Clarity bright – clear – dull – hazy – cloudy (faulty?)

Intensity water-white – pale – medium – deep – opaque

Colour white colourless – green – lemon-green – lemon(Hue) golden gold – amber – copper

brown tawny – mahogany – browncoloured pink – red – orange – yellow – green – blue – purple – brown – black

(natural/synthetic?)

Other observations ( eg legs )

NOSE

Condition clean – faulty

Intensity neutral – light – medium – pronounced

Maturation unaged – short ageing – matured

Aroma fruit/floral – vegetable/grain – botanical/herbal – oak – sweetness – othercharacteristics

CONCLUSIONS

Quality poor – acceptable – good – very good – outstanding

PALATE

Sweetness dry – off-dry – medium – sweet – luscious

Alcohol soft – smooth – integrated – warming – harsh

Body light – medium – full

Flavour intensity neutral – light – medium – pronounced

Flavour fruit/floral – vegetable/grain – botanical/herbal – oak – sweetness – othercharacteristics

Length short – medium – long

Finish clean and simple – some complexity – very complex

Copyright Wine & Spirit Education Trust 2009

The copyright in the “WSET® Systematic Approach to Tasting (Professional)” is the property of the Wine & Spirit Education Trust,which also owns the moral rights therein. WSET is a Registered Trademark of the Wine & Spirit Education Trust.

The WSET® Systematic Approach to Tasting (Professional) may be reproduced freely without royalty or fee upon terms that:

i. it is reproduced in full, without alteration, omission or addition:

ii the title “WSET® Systematic Approach to Tasting (Professional)” is always included therewith:

iii the Wine & Spirit Education Trust is acknowledged as the author thereof:

iv the foregoing copyright claim is reproduced in full in connection with every publication thereof.


19Examination Regulations

1.2.2 The indicative levels of literacy andnumeracy required for the examinationare as follows:

literacy: Level 2 of the UK basic skillsnational standards, or equivalent

numeracy: Level 2 of the UK basic skillsnational standards, or equivalent.

2 Format and Results2.1 The Level 2 Professional Certificateassessment is a closed-book examinationof 60 minutes duration and consists of 50multiple-choice questions worth onemark each.

2.2 Results and Certificates for successfulcandidates will be issued to APPs within1 week from receipt of completed scripts.

3 Reasonable AdjustmentsExamination candidates who have specialexamination requirements, which aresupported by independent writtenassessment, are requested to contact theexaminations officer at their APP in thefirst instance. Further guidance forexamination officers and candidates isavailable from WSET® Awards as required.

It is the policy of WSET® Awards thatsuch candidates should not be placed ata disadvantage in the examinations.

Candidates are responsible for informingtheir APP before every assessment.

1 Entry Requirements

1.1 Eligibility1.1.1 Candidates applying to sit theexamination must be over the legal mini-mum age for the retail purchase ofalcoholic beverages in the country wherethe examination is being held, or bepreparing for the examination as part of arecognised full-time programme of study,or have obtained parental consent.

1.1.2 There are no restrictions on entryto the Level 2 Professional Certificate inSpirits through overlaps with other qualifi-cations or parts of qualifications.

1.1.3 Students who are under the legalminimum age for the retail purchase ofalcoholic beverages in the country wherethe examination is being held will not beallowed to sample any alcoholic beverageas part of their course, but this is not abarrier to successfully completing thequalification. Similarly, students whochoose not to taste alcohol for health,religious or other reasons will not find thisa barrier to successfully completing thequalification.

1.2 Recommended Prior Learning1.2.1 There are no requirements forcandidates to have previous knowledgeor previous experience of alcoholicbeverages.

Results are graded as follows:

Aggregate mark of 85% and above Pass with distinction

Aggreagate mark of between 70% and 84% Pass with merit

Aggregate mark of between 55% and 69% Pass

Aggregate mark of between 45% and 54% Fail

Aggregate mark of 44% and below Fail unclassified


20 Examination Regulations continued

• invigilators have no authority tocomment upon, interpret, or expressan opinion on any examinationquestion

• any candidate who is suspected ofmisconduct will be advised to leavethe examination hall immediatelyand their examination paper will besubmitted to the Examination Panelto determine its validity and anyfuture ban on sitting papers

• no examination question papers areto be removed from the examinationroom, candidates who fail to submitthe question paper with their answersheet will be deemed guilty of misconduct.

5.2 Candidates also agree to abide by theInvigilator’s instructions. Failure to do somay render a candidate’s results invalid.

6 Examination Enquiries

Any queries concerning the results of theProfessional Certificate Examination mustbe put in writing to the AdministrationsManager at the WSET® within 20WORKING DAYS of the release of resultsfrom WSET® Awards to the APP. Whereappropriate, documentation for the formalfeedback, enquiry and appeals processwill be forwarded.

7 WSET® Awards Regulations

The Trust reserves the right to add to oralter any of these regulations as it thinksfit.

4 ResitsCandidates may apply to resit theexamination if they are unsuccessful.There is no limit on the number ofattempts that may be made.

Candidates who have passed are notpermitted to retake to improve their grade.

5 Examination Conditionsand Conduct

5.1 It is a condition of entry thatcandidates agree to the following specificconditions for the closed book examina-tion:

• the examination is to be completedin a maximum of 60 minutes

• no reference is to be made to anymaterial, in whatever form, other thanthe examination question paper andanswer sheet

• no communication of any kindbetween candidates is permitted

• the use of electronic devices of anykind is prohibited

• the use of dictionaries of any kindis prohibited

• the use of audible “alarms” on anyclock or watch is prohibited

• candidates who arrive after thepublished start time may be allowedto enter the room at the discretion ofthe invigilator and only if othercandidates are not compromised

• candidates may not leave the roomuntil half the examination time haselapsed

• candidates who complete theexamination/assessment early mayleave the examination room providingthey do not disturb other candidates,no re-admission is permitted


21Notes


22 Notes


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Wine & Spirit Education TrustInternational Wine & Spirit Centre39-45 Bermondsey StreetLondon SE1 3XF

Telephone: +44 (0)20 7089 3800Fax: +44 (0)20 7089 3847email: [email protected]: www.wsetglobal.com

To obtain a list of ApprovedProgramme Providers (APPs)closest to you, where you canstudy or sit an examination,please see the WSET® website:www.wsetglobal.com

To order Study Materials, GiftVouchers or Books, please seethe WSET® website:www.wsetglobal.com

or contact SalesTel: +44 (0)20 7089 3842Fax: +44 (0)20 7089 3847email: [email protected]

WSET® ContactsWine & Spirit Education TrustInternational Wine & Spirit Centre • 39-45 Bermondsey Street • London • SE1 3XF • England

To obtain the APP RegistrationPack, a copy of our EqualOpportunity Policy and ourCustomer Service StatementContact John TownleyTel: +44 (0)20 7089 3843email: [email protected]

To find out more about theUK Scholarship SchemeContact June Grantemail: [email protected]

For any other enquiriesContact WSET® AwardsTel: +44 (0)20 7089 3840Fax: +44 (0)20 7089 3846email: [email protected]: www.wsetglobal.com

Produced in conjunction with

supporting excellence in spirits training.


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