Specification for the Professional - Wine School · Professional Specification for the WSET®Level 2 Award in Spirits ISSUE EIGHT • JUNE 2011 Lee2 S Sec (eb) 2011_S_Sec04_eb 23/06/2011

®

ProfessionalSpecification for the

WSET® Level 2Awardin Spirits

www.wsetglobal.comISSUE EIGHT • JUNE 2011

Level2 Spirits Spec (web) 2011_Spirits_Spec04_web 23/06/2011 15:25 Page 1

The WSET® Level 2 Award in Spirits

Contents

2-6 Introduction

7 Qualification Aims

8 WSET® Level 2 Award in Spirits

9 Learning Outcome 1

10-12 Learning Outcome 2



15 Recommended Tasting Samples

16 Examination Guidance

17 Multiple-Choice Examination

18 Sample Examination Questions

19-21 Examination Regulations

22-24 Notes

This specification contains necessary information for both candidates and programmeproviders about the WSET® Level 2 Award in Spirits.

The main part of the document is a detailed statement of learning outcomes. Theseoutcomes should be used by providers to prepare programmes of learning, andby candidates to plan their studies, because the examination is set to test theseoutcomes.

The specification also provides syllabus weighting, study and examination guidanceincluding the examination regulations.


1


2 Introduction

The Wine & Spirit Education Trust Qualifications

WSET® Awards is the

qualifications division of the

Wine & Spirit Education Trust.

We provide quality-assured qualifica-tions that help people to know moreabout alcoholic beverages and todevelop their tasting skills. We do thisby:

• liaising with the drinks industryto set suitable syllabi

• approving programme providersto offer our qualifications

• 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.

Qualification Framework

The UK Government has established a newregulatory authority, the Office of theQualifications and Examinations Regulator(OfQual), which regulates Awarding organisa-tions who offer qualifications on theQualifications and Curriculum Framework (QCF).All WSET® qualifications up to Level 3 are beingsubmitted for inclusion in the QCF.

Full Title : The WSET® Level 1 Award in Wines

QCF Level : 1 Accreditation number 600/1504/4

Description : This qualification provides a basic introduction to the main styles of wines availableto front-line staff involved in the service or sale of wine. The qualification aims to provide the basic product knowledge and skills in the storage and service of winesrequired to prepare a person for their first job in wine hospitality or retail.

Qualifications and Curriculum Framework


3Introduction continued

Qualifications and Curriculum Framework continued

Full Title : The WSET® Level 1 Award in Wine Service

Description : This qualification builds on the knowledge and skills taught in the Level 1 Awardin Wines, and shows how these can be used in a restaurant workplace. It is idealfor anyone who needs to gain basic skills in wine service, including those wishing to make their first steps into a career as a sommelier.

Full Title : The WSET® Level 1 Award in Spirits


Description : This qualification provides a basic introduction to the main categories ofspirits available to front-line staff involved in the service or sale of spirits. Thequalification aims to provide basic product knowledge to prepare a person fora role in hospitality or the spirits industry.

Full Title : The WSET® Level 2 Award in Spirits

QCF Level : 2 Accreditation number 600/1507/X

Description : This qualification offers a greater breadth and depth of knowledge in the specificarea of spirits and liqueurs than that offered by the broader-based Level 2Award 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 2 Award in Wines and Spirits


Description : This qualification offers broad coverage of all product categories in the field ofalcoholic drinks, together with the theory of tasting technique. It is suitable forthose with little previous experience.

Full Title : The WSET® International Higher Certificate in Wines and Spirits

Description : The International Higher Certificate gives more comprehensive coverage of thewines and spirits of the world, with an increased focus on tasting technique.


4 Introduction continued

Qualifications and Curriculum Framework continued

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


Description : The Level 3 Award in Wines and Spirits gives more comprehensive coverage ofthe wines and spirits of the world, with an increased focus on tasting technique.

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

Description : This is a specialist qualification where detailed knowledge is combined withcommercial 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 Spiritsv

Description : This is an individual research project, where students can develop higher-levelresearch, evaluation and analytical skills in a specialist wine and spirit subject oftheir choice.

BS EN ISO 9001:2008

WSET® Awards operates a Quality Management System whichcomplies with the requirements of BS EN ISO 9001:2008 for themanagement of awards for qualifications and examinations in theproduct knowledge and tasting competence of alcoholic beverages. BS EN ISO 9001:2008

FS 66504


5Introduction continued

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 studyfor a WSET® Level 2 Award in Spirits,it is possible to practice and generateevidence for portfolios in key skills.It should be noted that the opportuni-ties for developing key skills andgenerating evidence might be affect-ed by the mode of study adopted.

Not all key skills requirements arecovered by the WSET® Level 2 Awardin Spirits. We, therefore, advise thatany student who wishes to completethe key skills requirements shouldcontact a specialist key-skills advisorwho should be able to give suitableadvice for the completion of tasks.

However, two of the key skills havebeen identified where it is possible todevelop 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 demonstrate whenundertaking a WSET® Level 2 Awardin Spirits, and these are available inthe APP Handbook and from theWSET® website (www.wsetglobal.com).

How to prepare for the Level 2Award in Spirits

WSET® qualifications can only beoffered by organisations approvedby WSET® Awards, known asApproved Programme Providers(APPs) and students wishing to studyfor a WSET qualification must enrolwith an APP. The student’s relation-ship is with their APP and the APPis responsible for the delivery ofthe course and administering theexamination, which is set by WSET®

Awards.

Group study with an APP is the bestway of learning how to taste, butsome APPs also prepare candidatesfor our examinations by distancelearning.

A list of Approved ProgrammeProviders (APPs) in the United Kingdomand overseas is published on theWSET® website (www.wsetglobal.com).Please contact the APP directly tofind out about their programmes.

Development of Key Skills

The UK Government, through theOffice of the Qualifications andExaminations Regulator (Ofqual), hasdefined levels of attainment in sixkey skills: communication, applica-tion of number, information technolo-gy, working with others, improvingown-learning and performance,problem solving.

The WSET® Level 2 Award in Spiritsdoes not specifically assess any of thekey skills. However, it is consideredthat there are opportunities forstudents to develop certain key skillsand generate evidence forportfolio presentation.


Customer Service Statement

The quality and scope ofservice customers can expect fromWSET® Awards is published in ourCustomer Service Statement. A copycan be obtained from the CentresCo-ordinator and Quality AssuranceManager, WSET® Awards.

In the unlikely event of any dissatis-faction with the service received,please contact the registered APP inthe first instance. If the issue is notresolved please contact the CentresCo-ordinator and Quality AssuranceManager, WSET® Awards.

Scholarship Scheme

For those candidates employed inthe drinks business in the UK, as wellas for a more limited number ofcandidates from the general public,WSET® Awards manages a scheme tomatch outstanding candidates in theirexaminations to scholarship awardsmade available by industry sponsors.The awards are typically visits towine or spirit producing regions. In anumber of cases, further interviewsare held to determine suitablecandidates.

Contact [email protected] for further information and a current listof scholarships.

Please note that these scholarshipsdo not take the form of financialgrants to fund studies, but are arecognition of examination perfor-mance.

The guides identify key skill opportu-nites which will occur when using therecommended WSET® Tutor Guidesand Level 2 Award in Spirits studypack as part of the course of studyfor the WSET® Level 2 Award inSpirits. Tutors who adopt alternativeapproaches to teaching may generatedifferent opportunities for the devel-opment and demonstration of keyskills.

Diversity and Equality Policy

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

6 Introduction continued


Core Unit Product Knowledge in Spirits

Learning Understand the factors influencing the Outcome 1 production of spirits and liqueurs and how

these in turn influence the characteristics of the products

Learning Understand the principal international spirits Outcome 2 and liqueurs available and the importance that

branding has in this market

Learning Be able to provide information and advice toOutcome 3 customers and staff about spirits and liqueurs

Learning Be able to produce analytical tasting notes of Outcome 4 spirits using industry recognised tasting terms

Qualification WSET® Level 2 Award in Spiritsstructure

7Qualification Aims

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 Award in Spiritsis intended to provide a compre-hensive level of focused productknowledge required to underpin jobskills and competencies, for exam-ple in bar service, cocktail serviceand for staff requiring focusedproduct knowledge in retail andwholesaling businesses.


8 WSET® Level 2 Award in Spirits

Progression Routes

Upon successful completion of theLevel 2 Award in Spirits, the studentmay progress to the followingqualifications:

WSET® Level 2 Award

in Wines and Spirits

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

WSET® Level 3 Award

in Wines and Spirits

The Level 3 Award gives more comprehensive coverage of the winesand spirits of the world, with anincreased focus on tasting technique.

Enrolment

There are no restrictions on entryto the WSET® Level 2 Award in Spirits.Students who are under the legal minimum age forthe retail purchase ofalcoholicbeverages in the countrywhere the examination is being heldwill not be allowed to sample anyalcoholicbeverage as part of theircourse, but this is not a barrier to successfully completing the qualifica-tion. Similarly, students who choosenot to taste alcohol for health, religious or other reasons will not findthis abarrier to successfully complet-ing the qualification.

Guided Learning Hours

It is recommended that a studentshould allocate a minimum of 28 hoursof study to successfully complete thefull programme. The hours will usuallybe a combination of taught and privatestudy time. It is recommended that theteaching delivery time is no less than12 hours.


9Learning Outcome 1

Types of raw materials

Sugar Sugar cane, fruits

Starch Grains, vegetables other than sugar cane

Production processes

Processes 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

LEARNING OUTCOME ONE – Understand the factors influencing the production

of spirits and liqueurs and how these in turn

influence the characteristics of the products

Assessment Criteria

1. Select 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 contentof spirits and 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, (Highland and 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, Martinique and Guadeloupe (Rhum Agricole)Other cane-based spirits: Brazil, India, Philippines, Australia

LEARNING OUTCOME TWO – Understand the principal international spirits and

liqueurs available and the importance that branding

has in this market

Assessment Criteria

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

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

3. Select the internationally important brands of spirits and liqueurs.


11

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

Learning Outcome 2 continued


12

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

Learning Outcome 2 continued


13

Quality and Price

Categories Inexpensive, mid-range, premium

Main Types of Spirits

Principal Spirits Brandies, Whiskies, Vodka, Rum, Tequila, Gin

Sales and Service

Storage Optimum conditions, long term and short term storage, stock rotation

Service Glassware and standard accompaniments

CustomerConsiderations Customer taste, price, occasion

Cocktails

Brandy 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

Legal, Social, Health and Safety Issues

Social Safe consumption of alcoholresponsibility Promotion of alcohol, advertising

Learning Outcome 3

LEARNING OUTCOME THREE – Be able to provide information and advice to customers and

staff about spirits and liqueurs

Assessment Criteria

1. Use product knowledge gained to make recommendations on the basisof style, quality and price to meet customers’ requirements.

2. Give information on the service and use of the main types of spiritsin various drinks.

3. Select base spirit used in the key cocktails.

4. State the legal issues relating to the sale and consumption of spirits.

5. State the social, health and safety issues relating to the sale and consumptionof spirits.



WSET® SYSTEMATIC APPROACH TO TASTING SPIRITS AND LIQUEURS

APPEARANCE

Clarity clear or hazy/cloudy (faulty?)

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

Colour white colourless – green – lemon-green – lemongolden gold – amber – copperbrown tawny – mahogany – brown

coloured pink – red – orange – yellow – green – blue – purple – brown – black(natural/synthetic?)

Other observations e.g. legs/tears, louching

NOSE

Condition clean – faulty (fault: feinty - woody - TCA - stale - other taint)

Intensity neutral – light – medium – pronounced

Maturation unaged – short ageing – matured

Aroma e.g. fruits, flowers, vegetables, grains, botanicals, herbs, oak, sweetness, othercharacteristics

CONCLUSIONS

Quality faulty - poor – acceptable – good – very good – outstanding

PALATE

Sweetness dry – off-dry – medium – sweet

Alcohol soft – smooth – warming – harsh

Body light – medium – full

Flavour intensity neutral – light – medium – pronounced

Flavour e.g. fruits, flowers, vegetables, grains, botanicals, herbs, oak, sweetness, othercharacteristics

Other observations e.g. tannins, texture, balance

Length short – medium – long

Finish clean and simple – some complexity – very complex

Copyright Wine & Spirit Education Trust 2011

LEARNING OUTCOME FOUR – Be able to produce analytical tasting notes of spirits using

industry recognised tasting terms

Assessment Criteria

1. Describe key characteristics of spirits and liqueurs according to stylistic and quality-indicating labelling terms through the means of industry recognised tasting terms.


15Recommended 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 tequilaAñejo 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


16 Examination Guidance

3 Reporting of Results

Results of examinations are issued byWSET® Awards as follows:

An all-candidate grade list is issued tothe APP, for communicating results toindividual candidates. Timescale forresults is 1 - 2 weeks from receipt ofcompleted scripts.

Issue of student letters and certificatesto successful candidates is via the APP.

4 About The WSET® Level 2

Award in Spirits Examination

The Level 2 Award in Spirits examina-tion paper consists of 50 multiple-choicequestions. Each question has only onecorrect answer, which should be indi-cated by completing a computer -read-able 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 Award in Spiritsexamination papers are carefullycompiled to reflect the weighting asindicated in the syllabus. A chart givinga detailed breakdown of the examina-tion weighting is shown on page 17.

1 Assessment Method

The Level 2 Award in Spiritswill 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.


17Multiple-Choice Examination

1 Raw Materials

Production Process 8Still Types

Alcohol Content

2 Brandies

Whiskies

Vodka

Rum 30

Tequila

Gin and other Flavoured Spirits

Fruit Spirits and Liqueurs

3 Sales and Service

Cocktails 6

Legal, Social, Health and Safety issues

4 Systematic Approach to Tasting 6

LEARNING OUTCOMES ASSESSMENT CRITERIA No. OF QUESTIONS

Unit One Multiple-choice Examination

The multiple-choice examination papers are carefully compiled to reflect the weighting givento the learning outcomes. The chart below gives a breakdown of the allocation of questions.

Total questions 50


18 Sample 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 Award in SpiritsExamination Questions

The Wine & Spirit Education Trustdoes not release past papers forthe WSET® Level 2 Award in Spiritsexamination.

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.


19

1.2.2 The indicative levels of literacy andnumeracy required for the examination areas follows:

literacy: Level 2 of the UK basic skillsnational standards, or equivalent level ofliteracy in the language used for theexamination.

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

2 Format and Results

2.1 The Level 2 Award in Spirits assessment is a closed-book examinationof 60 minutes duration and consists of 50multiple-choice questions worth one markeach.

2.2 Results for successful candidates willbe issued to APPs within 1-2 weeks fromreceipt of completed scripts.

3 Reasonable Adjustments

Examination candidates who have specialexamination requirements, which aresupported by independent writtenassessment, are requested to notify theexaminations officer at their APP ofany such requirement at the time ofenrolment. Further guidance for examina-tion officers and candidates is availablefrom 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 of any such requirement at thetime of enrolment.

1 Entry Requirements

1.1 Eligibility

1.1.1 Candidates applying to sit the examination 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 Award in Spirits throughoverlaps with other qualifications or partsof 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 nota barrier 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 Learning

1.2.1 There are no requirements forcandidates to have previous knowledge orprevious experience of alcoholicbeverages.

Results are graded as follows:

Aggregate mark of 85% and above Pass with distinction

Aggregate 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

Examination Regulations


20 Examination Regulations continued

• candidates may not leave the roomuntil the first 15 minutes of the examination time have elapsed

• candidates who complete theexamination/assessment early mayleave the examination room up untilthe last 10 minutes providing they donot disturb other candidates, no re-admission is permitted

• 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 bythe Invigilator’s instructions. Failure todo so may render a candidate’s resultsinvalid.

5.3 Examination papers submitted formarking become the property of WSET®

Awards and will not be returned tocandidates.

4 Resits

Candidates 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 Conditions

and Conduct

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

• at the start of the examination all candidates must supply the invigilatorwith proof of identity in the form ofphotographic ID

• 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


21Examination Regulations continued

7 Student Satisfaction

Should any student have concerns thattheir APP is not providing the service thatthey expect, or is behaving in a waythat is inconsistent with the standardsrequired in terms of administration, tuitionor examinations they should first take thisup with their APP. If this does not lead toa satisfactory resolution, students areasked to contact our Quality AssuranceManager, John Townley, by email [email protected]. Please note thatall complaints will be dealt with confiden-tially, but WSET® Awards cannot act onanonymous complaints.

8 WSET® Awards Regulations

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

6 Examination Feedback,Enquiries and Appeals

Candidates requiring feedback and/or anenquiry (re-mark) on their examinationpaper should contact their APP andrequest an Application Form forFeedback and Enquiries AgainstExamination Results. The form must becompleted and submitted to WSET®

Awards along with the appropriate feewithin 6 weeks of the date of the exami-nation. Any request received outside ofthis time frame will not be reviewed.Feedbacks and enquiries will be issuedwithin 1-2 weeks of receipt by WSET®

Awards.

Any candidate unsatisfied with the resultof an enquiry of an examination papershould contact the APP and request anAppeal against Examination ResultsApplication Form, which must becompleted and returned to WSET®

Awards, together with the appropriatefee, no more than 10 working daysfollowing notification of the enquirydecision. Appeals received outside of thistime frame will not be reviewed. Appealswill be issued within 1-2 weeks of receiptby WSET® Awards.


22 Notes


23Notes


24 Notes


Wine and Spirit Education Trust39-45 Bermondsey Street, London SE1 3XF United KingdomEmail: [email protected]: www.wsetglobal.com

© Wine & Spirit Education Trust 2011

All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means,electronic or mechanical, including photocopying, recording or any information storage or retrieval system, withoutthe prior permission in writing from the publishers.

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

To obtain the APP Registration Pack, a copy of our Diversity and Equality Policyand our Customer Service StatementContact John Townley

Tel: +44 (0)20 7089 3843email: [email protected]

WSET® Contacts

Wine & Spirit Education TrustInternational Wine & Spirit Centre • 39-45 Bermondsey Street • London • SE1 3XF • United Kingdom

For any other enquiries, pleasesee the WSET® website:www.wsetglobal.com

or contact WSET® Awards

Tel: +44 (0)20 7089 3840Fax: +44 (0)20 7089 3846email: [email protected]

Wine & Spirit Education Trust

International Wine & Spirit Centre39-45 Bermondsey StreetLondon SE1 3XF

Telephone: +44 (0)20 7089 3800

Fax: +44 (0)20 7089 3847

email: [email protected]

website: www.wsetglobal.com

WSET® gratefully acknowledges the support of the following CORPORATE PATRONS in helping to promote excellence in wineand spirit product training and qualifications:

SILVER Patrons

BRONZE Patrons

GOLD Patrons


Documents

Specification for the Professional - Wine School · Professional Specification for the WSET®Level 2 Award in Spirits ISSUE EIGHT • JUNE 2011 Lee2 S Sec (eb) 2011_S_Sec04_eb 23/06/2011