PSpiritsSpec_web09 20/5/09 11:01 Page 1

Specification for the

WSET Level 2
Professional

Professional
ISSUE SIX JUNE 2009
Certificate
in Spirits
www.wsetglobal.com
PSpiritsSpec_web09 20/5/09 11:01 Page 2

The WSET Level 2 Professional Certificate

in 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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1
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2 Introduction

The Wine & Spirit Education Trust Qualifications

WSET Awards is the
qualifications division of the
Wine & Spirit Education Trust.
We provide quality-assured qualifi-
cations that help people to know
more about alcoholic beverages
and to develop their tasting skills.
We do this by:
liaising with the drinks industry
to set suitable syllabi
approving programme
providers to offer our
qualifications
setting examinations
issuing certificates to
successful candidates.
The development and awarding of
WSET accredited qualifications is
the sole responsibility of WSET
Awards, the Awarding Body of The
Wine and Spirit Education Trust.
The National Qualifications Framework
The UK Governments 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 : 1
Description : 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 provide
the basic product knowledge and skills in the service of wines required to prepare
a person for their first job in hospitality.

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

NQF Level : 1
Description : 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 to
provide the basic product knowledge and customer-service skills required to
prepare a person for their first job in wine retail.
PSpiritsSpec_web09 20/5/09 11:01 Page 3

Introduction continued 3

The National Qualifications Framework continued

Full Title : The WSET Level 1 Foundation Certificate in Spirits

NQF Level : 1
Description : 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 to
prepare 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 : 2
Description : 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 for
those with little previous experience.

Full Title : The WSET Level 2 Professional Certificate in Spirits

NQF Level : 2
Description : 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 2
Certificate in Wines and Spirits. This qualification offers focused coverage of all
product categories in the field of spirits, end use of the identified products
together with the theory of tasting technique.

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

NQF Level : 3
Description : The Level 3 Advanced Certificate gives more comprehensive coverage of the wines
and spirits of the world, with an increased focus on tasting technique.
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4 Introduction continued

The National Qualifications Framework continued

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

NQF Level : 4
Description : 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 : 5
Description : This is an individual research project, where students can develop higher-level
research, evaluation and analytical skills in a specialist wine and spirit subject of
their choice.

BS EN ISO 9001:2000
WSET Awards operates a Quality Management System which
complies with the requirements of BS EN ISO 9001:2000 for the
management of awards for qualifications and examinations in the
product knowledge and tasting competence of alcoholic beverages.
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How to prepare for the Level 2
Professional Certificate in Spirits
Our recommendation is to join a
course. Group study with a quali-
fied tutor is the best way of learning
how to taste. A list of Approved
Programme Providers (APPs) in the
United Kingdom and overseas is
published on the WSET website
(www.wsetglobal.com). Please con-
tact the APP directly to find out
about their programmes.
Development of Key Skills
The UK Government, through the
Office of the Qualifications and
Examinations Regulator (Ofqual),
has defined levels of attainment in
six key skills: communication,
application of number, information
technology, working with others,
improving own-learning and per-
formance, problem solving.
The WSET Level 2 Professional
Certificate does not specifically
assess any of the key skills.
However, it is considered that there
are opportunities for students to
develop certain key skills and
generate evidence for portfolio
presentation.
For the benefit of tutors and
students, a mapping key for the six
key skills has been produced. The
mapping key will give examples
where, in the natural course of
Introduction continued 5
study for a WSET Level 2
Professional Certificate, it is
possible to practice and generate
evidence for portfolios in key skills.
It should be noted that the oppor-
tunities for developing key skills
and generating evidence might be
affected by the mode of study
adopted.
Not all key skills requirements are
covered by the WSET Level 2
Professional Certificate. We, there-
fore, advise that any student who
wishes to complete the key skills
requirements should contact a
specialist key-skills advisor who
should be able to give suitable
advice for the completion of tasks.
However, two of the key skills have
been identified where it is possible
to develop and practice key skills:
communication
improving own-learning
and performance.
To aid the key-skills tutor and
student, we have created tracking
guides for the key skills a student
should be able to demonstrate
when undertaking a WSET Level 2
Professional Certificate, and these
are available in the APP Handbook
and from the WSET website
(www.wsetglobal.com).
The guides identify key skill oppor-
tunites which will occur when using
the recommended WSET Tutor
Guides and Level 2 Professional
Certificate study pack as part of the
course of study for the WSET
Level 2 Professional Certificate in
Spirits. Tutors who adopt alterna-
tive approaches to teaching may
generate different opportunities for
the development and demonstra-
tion of key skills.
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6 Introduction continued
Other Issues
As a key learning outcome of the
Level 2 Professional Certificate,
candidates are required to consider
the cultural and political influences
affecting wine and spirit production
in both the domestic and interna-
tional markets. Given the broad
geographical coverage of the
qualification, this encourages can-
didates to develop an awareness of
different countries and cultures,
particularly, but not exclusively,
within Europe.
Unit One - Understanding Spirits
and Liqueurs makes specific
reference, with detail appropriate to
the level of the qualification, to the
health issues associated with
alcohol consumption.
Equal Opportunities Policy
WSET Awards fully supports the
principle of equal opportunities and
is responsible for ensuring that all
candidates for its qualifications are
treated fairly and on an equal basis.
A copy of our equal-opportunities
policy can be obtained from the
Centres Co-ordinator and Quality
Assurance Manager, WSET
Awards.
Customer Service Statement
The quality and scope of
service customers can expect from
WSET Awards is published in our
Customer Service Statement. A
copy can be obtained from the
Centres Co-ordinator and Quality
Assurance Manager, WSET
Awards.
In the unlikely event of any dissatis-
faction with the service received,
please contact the registered APP
in the first instance. If the issue is
not resolved please contact the
Centres Co-ordinator and Quality
Assurance Manager, WSET
Awards.
UK Scholarship Scheme
For those candidates employed in
the drinks business in the UK, as
well as for a more limited number of
candidates from the general public,
WSET Awards manages a scheme
to match outstanding candidates in
their examinations to scholarship
awards made available by industry
sponsors. The awards are typically
visits to wine or spirit producing
regions. In a number of cases,
further interviews are held to deter-
mine suitable candidates. Contact
June Grant jgrant@wset.co.uk for
further information and a current
list of scholarships.
Regrettably, WSET Awards is not
in a position to offer grants to
candidates wishing to pursue our
qualifications.
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Qualification Aims & Objectives
Qualification aims
The WSET Level 2 Professional
Certificate in Spirits is intended
to provide a comprehensive level
of focused product knowledge
required to underpin job skills and
competencies, for example in bar
service, cocktail service and for
staff requiring focused product
knowledge in retail and wholesaling
businesses.
Qualification WSET Level 2 Professional Certificate
structure in Spirits
Core Unit Understanding Spirits and Liqueurs
Element 1.1
Element 1.2
Element 1.3
Qualification objectives
On completion of this qualification
a candidate will be able to:
demonstrate an understanding
of the key factors influencing
the production of spirits and
liqueurs and how these factors
influence the characteristics
of spirits and liqueurs
display a basic understanding
of the world and local markets
for spirits and liqueurs, and
explain the importance of
branding in the spirits and
liqueurs market
7
Successful candidates will be able
to give information on the charac-
teristics of the principal spirits and
liqueurs and identify major interna-
tional brands within each category.
They will confidently provide
guidance on the use and service
of spirits and liqueurs and make
informed recommendations to
customers when selecting spirits
and liqueurs to meet their taste,
quality and price requirements.
Introduction to the General Production Techniques
for Spirits and Liqueurs
The Principal Categories of International Spirits
and Liqueurs
Customer Information and Advice
describe the characteristics
of the principal international
spirits and liqueurs
produce tasting notes using
the WSET Systematic
Approach to Tasting Spirits
use knowledge to make
recommendations for the
selection, service and use
of spirits and liqueurs
understand the social and
health issues relating to
spirits and liqueurs.
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8 Units & Elements within the Qualification
Enrolment
There are no restrictions on entry
to the WSET Level 2 Professional
Certificate in Spirits. Students who
are under the legal minimum age for
the retail purchase of alcoholic
beverages in the country where the
examination is being held will not be
allowed to sample any alcoholic
beverage as part of their course, but
this is not a barrier to successfully
completing the qualification.
Similarly, students who choose not to
taste alcohol for health, religious or
other reasons will not find this a
barrier to successfully completing the
qualification.
Guided Learning Hours
It is recommended that a student
should allocate a minimum of 28
hours of study to successfully
complete the full programme. The
hours will usually be a combination of
taught and private study time. It is
recommended that the teaching
delivery time is no less than 12 hours.
Progression Routes
Upon successful completion of the
Professional Certificate in Spirits,
the student may progress to the
following qualifications:
WSET Level 2 Certificate
in Wines and Spirits
This qualification offers broad
coverage of all product categories in
the field of alcoholic drinks, together
with a detailed tasting technique.
WSET Level 3 Certificate
in Wines and Spirits
The Level 3 Certificate gives more
comprehensive coverage of the wines
and spirits of the world, with an
increased focus on tasting technique.
National Vocational Qualifications
(NVQs)
The WSET Level 2 Professional
Certificate in Spirits and Liqueurs
provides underpinning knowledge for
a number of food and drink
related NVQ units.
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Element 1 - Introduction to the General Production Techniques 9

Learning Outcomes
1. Identify the main types of raw materials used in the production
of 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 of
spirits and liqueurs.

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

Copyright Wine & Spirit Education Trust 2008

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10 Element 2 - The Principal International Spirits & Liqueurs

Learning Outcomes
1. Describe the key factors influencing the characteristics of the
principal categories of international spirits and liqueurs.
2. Describe the main characteristics of the principal categories of
international spirits and liqueurs.
3. Understand the markets for the principal categories of international
spirits and liqueurs.
4. List the internationally important brands of 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 production
Cognac: *** / VS, VSOP, XO , Fine Champagne,
Subregions (Grande Champagne, Petite Champagne,
Fins Bois, Borderies)
Armagnac: *** / VS, VSOP, XO, Hors dAge, Vintage
Spain: general brandy production, Jerez, Peneds
Other 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 Whiskey
American (USA) Whiskey: Bourbon, Tennessee, Rye
Other countries: Canada, Japan, India

Rums Styles: White, golden, dark, light, heavy

Caribbean: Cuba, Barbados, Jamaica, Guyana,
French Antilles (Rhum Agricole)
Other cane-based spirits: Brazil, India, Philippines,
Australia
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Element 2 - The Principal International Spirits & Liqueurs (contd) 11

Principal categories of International Spirits and Liqueurs

Tequila Tequila styles: Silver, gold, reposado, aejo

and Mezcal Mezcal

Vodka Styles: International neutral, International Super Premium,

Scandinavian, Polish, Russian
Base materials: cereal, potato, other base materials
Flavoured vodka : modern, traditional

Flavoured Gin: Dutch (Genever), London Dry, Plymouth

Spirits Anise: Absinthe, Pastis, Ouzo
Other: Akvavit, Bitters

Fruit Spirits Hard Fruit: Apple Brandy, Calvados, Poire Williams

and Soft Fruit: Framboise, Fraise
Liqueurs Stone Fruit: Kirsch, Slivovitz, Mirabelle
Liqueur categories: Fruit, herb/spice, bean/kernel, dairy
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12 Element 2 - The Principal International Spirits & Liqueurs (contd)

Brands

Brandies Cognac : Martell, Courvoisier, Remy Martin, Hennessy

Armagnac : Janneau
Spain : Jerez - Fundador, Magno, Lepanto
Peneds - Torres

Whiskies Scotch Whisky

Malts : Highland - Glenmorangie
Speyside - Glenfiddich, Glen Grant
The Glenlivet
Islay - Laphroaig, Lagavulin
Blends : Johnnie Walker, Ballantines, J & B Rare,
Cutty Sark, William Grant, Chivas Regal, Bells, Dewars
Irish : Jameson, Bushmills
American Bourbon : Jim Beam
Tennessee : Jack Daniels
Canadian : Crown Royal, Canadian Club

Vodka International Brands : Smirnoff

Scandinavian : Absolut, Finlandia
Polish/Russian : Stolichnaya, Wyborowa

Rums International Brands : Bacardi, Captain Morgan,

Havana Club,
Barbados : Mount Gay
Cuba : Havana Club
Jamaica : Appleton Estate, Wray & Nephew

Tequila Jos Cuervo, Sauza

and Mezcal

Gin London Gin : Tanqueray, Gordons, Beefeater,

Bombay Sapphire

Flavoured Pernod, Ricard, Pastis 51, La Fe, Campari

Spirits

Liqueurs International Brands : De Kuyper, Bols

Fruit : Grand Marnier, Cointreau, Southern Comfort
Herb/Spice : Bndictine, Galliano
Bean/Kernel : Amaretto, Tia Maria, Kahlua, Malibu
Dairy : Baileys
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Element 3 - Customer Information and Advice 13

Learning Outcomes
1. Describe the style characteristics of the principal categories of international spirits
and liqueurs identified in Element 2 of this qualification.
2. Use product knowledge to make recommendations to meet customers style, quality
and 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 and
consumption of spirits.

Style Characteristics
Describe using Appearance, nose, palate, conclusion
WSET
Systematic Approach
to Tasting Spirits
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

Customer
Considerations 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, Pia 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 alcohol
responsibility Promotion of alcohol, advertising
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14 Recommended Tasting Samples

SPIRITS
GENERAL A good quality gin of flavoured vodka
A 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
*** Cognac
VSOP Cognac or XO Cognac
Armagnac
Brandy de Jerez
Marc or Grappa
WHISK(E)Y High volume blended Scotch
Premium blended Scotch
Lowland single malt
Speyside single malt
Highland single malt
Islay single malt
Irish Whiskey
Bourbon
Tennessee Whiskey
Rye or Canadian Whiskey
RUM High volume white rum brand
3 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 brand
Polish/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 tequila
100% blue agave tequila or high quality Reposado tequila
Anejo tequila (showing some age)
GIN Basic high volume brand Gin
Premium distilled or London Dry Gin
Dutch (Genever)
FLAVOURED SPIRITS Pastis or Ouzo or other flavoured spirit
FRUIT SPIRITS Calvados
Stone fruit based e.g. Kirsch
LIQUEURS Fruit based liqueur (from same fruit as fruit spirit sample e.g. Cherry Brandy
Herb flavoured liqueur
Cream or coffee based liqueur
Three citrus flavoured liqueurs with different spirit bases and/or quality levels
e.g. Bols Blue Curacao, Cointreau, Grand Marnier
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1 Assessment Method
The Level 2 Professional Certificate
will be assessed by a WSET Awards-
set closed-book examination paper
comprising 50 multiple-choice questions,
to be completed in one hour.
All examination questions are based on
the published learning outcomes and
the recommended study materials
contain the information required to
answer these questions.
A candidate will be required to
pass with a minimum mark of 55%.
WSET Awards does not offer aegrotat
awards, all assessment requirements
of the qualification must be met.
2 Examination Administration
Examinations are conducted by WSET
Approved Programme Providers (APPs).
Administratively, APPs must comply
with the criteria and codes of practice
set out in the Operating Handbook.
Examination Guidance 15
3 Reporting of Results
and Certification
Results of examinations are issued by
WSET Awards as follows:
An all-candidate grade list along with
student letters are issued to the APP,
for communicating results to individual
candidates.
Issue of certificates to successful
candidates is via the APP.
Timescale for results and certification
is 1 week from receipt of completed
scripts.
4 About The WSET Level 2
Professional Certificate Examination
The Level 2 Professional Certificate
examination paper consists of 50 multiple
-choice questions. Each question has
only one correct answer, which should
be indicated by completing a computer
-readable answer sheet. The examination
invigilator will give the full instructions
on completing the answer sheet on the
day of the examination. Each multiple-
choice question is worth one mark, and
marks are NOT subtracted for incorrect
answers.
All WSET Level 2 Professional
Certificate examination papers are
carefully compiled to reflect the
weighting as indicated in the syllabus.
A chart giving a detailed breakdown of
the examination weighting is shown on
page 16.
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16 Examination Guidance

Unit One Multiple-choice Examination

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

ELEMENT SUBSECTION No. OF QUESTIONS

1 General Production 1.1 Raw Materials

Techniques 1.2 Production Process
8
1.3 Still Types
1.4 Alcohol Content

2 Principle Categories 2.1 Brandies

in International 2.2 Whiskies
Spirits
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 Service

Information and 3.2 Cocktails
Advice 12
3.3 Social, Health, Safety and Legal issues
3.4 Tasting Questions

Total questions 50
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Sample Examination Questions 17

Examples of Professional 3. In which one of the following

Certificate in Spirits Examination categories does the liqueur
Questions Baileys fall?
a) Herb.
The Wine & Spirit Education Trust b) Fruit.
does not release past papers for
the WSET Level 2 Professional c) Dairy.
Certificate examination. d) Nut.
To give students an idea of the sort
4. Which one of the following
of questions which might be asked,
grape varieties is used to
here is a selection. The examination
produce Cognac?
consists of fifty questions similar to
these. a) Chenin Blanc.
b) Pinot Blanc.
1. Which of the following is c) Ugni Blanc.
used in the production of
d) Sauvignon Blanc.
Malt Whisky?
a) Corn. 5. A liqueur labelled Triple Sec
will be flavoured with
b) Wheat.
c) Barley. a) aniseed
d) Canola. b) citrus fruit
c) dry ginger
2. Cognac comes from
d) cloves.
a) Italy
6. Which one of the following is
b) France
a citrus flavoured liqueur?
c) Spain
a) Cherry Brandy.
d) Germany.
b) Grand Marnier.
c) Kmmel.
d) Crme de Menthe.

Answers
1) C
2) B
3) C
4) C
5) B
6) B
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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 brown
coloured 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 other
characteristics

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 other
characteristics
Length short medium long
Finish clean and simple some complexity very complex

CONCLUSIONS
Quality poor acceptable good very good outstanding

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.
PSpiritsSpec_web09 20/5/09 11:01
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 of
alcoholic beverages in the country where
the examination is being held, or be
preparing for the examination as part of a
recognised full-time programme of study,
or have obtained parental consent.
1.1.2 There are no restrictions on entry
to the Level 2 Professional Certificate in
Spirits through overlaps with other qualifi-
cations or parts of qualifications.
1.1.3 Students who are under the legal
minimum age for the retail purchase of
alcoholic beverages in the country where
the examination is being held will not be
allowed to sample any alcoholic beverage
as part of their course, but this is not a
barrier to successfully completing the
qualification. Similarly, students who
choose not to taste alcohol for health,
religious or other reasons will not find this
a barrier to successfully completing the
qualification.
1.2 Recommended Prior Learning
1.2.1 There are no requirements for
candidates to have previous knowledge
or previous experience of alcoholic
beverages.
Results are graded as follows:
Aggregate mark of 85% and above
Aggreagate mark of between 70% and 84%
Aggregate mark of between 55% and 69%
Aggregate mark of between 45% and 54%
Aggregate mark of 44% and below
Page 19
Examination Regulations 19
1.2.2 The indicative levels of literacy and
numeracy required for the examination
are as follows:
literacy: Level 2 of the UK basic skills
national standards, or equivalent
numeracy: Level 2 of the UK basic skills
national standards, or equivalent.
2 Format and Results
2.1 The Level 2 Professional Certificate
assessment is a closed-book examination
of 60 minutes duration and consists of 50
multiple-choice questions worth one
mark each.
2.2 Results and Certificates for successful
candidates will be issued to APPs within
1 week from receipt of completed scripts.
3 Reasonable Adjustments
Examination candidates who have special
examination requirements, which are
supported by independent written
assessment, are requested to contact the
examinations officer at their APP in the
first instance. Further guidance for
examination officers and candidates is
available from WSET Awards as required.
It is the policy of WSET Awards that
such candidates should not be placed at
a disadvantage in the examinations.
Candidates are responsible for informing
their APP before every assessment.
Pass with distinction
Pass with merit
Pass
Fail
Fail unclassified
PSpiritsSpec_web09 20/5/09 11:01 Page 20
20 Examination Regulations
4 Resits
Candidates may apply to resit the
examination if they are unsuccessful.
There is no limit on the number of
attempts that may be made.
Candidates who have passed are not
permitted to retake to improve their grade.
5 Examination Conditions
and Conduct
5.1 It is a condition of entry that
candidates agree to the following specific
conditions for the closed book examina-
tion:
the examination is to be completed
in a maximum of 60 minutes
no reference is to be made to any
material, in whatever form, other than
the examination question paper and
answer sheet
no communication of any kind
between candidates is permitted
the use of electronic devices of any
kind is prohibited
the use of dictionaries of any kind
is prohibited
the use of audible alarms on any
clock or watch is prohibited
candidates who arrive after the
published start time may be allowed
to enter the room at the discretion of
the invigilator and only if other
candidates are not compromised
candidates may not leave the room
until half the examination time has
elapsed
candidates who complete the
examination/assessment early may
leave the examination room providing
they do not disturb other candidates,
no re-admission is permitted
continued
invigilators have no authority to
comment upon, interpret, or express
an opinion on any examination
question
any candidate who is suspected of
misconduct will be advised to leave
the examination hall immediately
and their examination paper will be
submitted to the Examination Panel
to determine its validity and any
future ban on sitting papers
no examination question papers are
to be removed from the examination
room, candidates who fail to submit
the question paper with their answer
sheet will be deemed guilty of
misconduct.
5.2 Candidates also agree to abide by the
Invigilators instructions. Failure to do so
may render a candidates results invalid.
6 Examination Enquiries
Any queries concerning the results of the
Professional Certificate Examination must
be put in writing to the Administrations
Manager at the WSET within 20
WORKING DAYS of the release of results
from WSET Awards to the APP. Where
appropriate, documentation for the formal
feedback, enquiry and appeals process
will be forwarded.
7 WSET Awards Regulations
The Trust reserves the right to add to or
alter any of these regulations as it thinks
fit.
PSpiritsSpec_web09 20/5/09 11:01 Page 21

Notes 21
PSpiritsSpec_web09 20/5/09 11:01 Page 22

22 Notes
PSpiritsSpec_web09 20/5/09 11:01 Page 23

Designed and produced by Design Study Limited 020 8763 2582 Printed by LEA Printers 0845 232 2322
PSpiritsSpec_web09 20/5/09
WSET Contacts
Wine & Spirit Education Trust
International Wine & Spirit Centre
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 order Study Materials, Gift
Vouchers or Books, please see
the WSET website:
www.wsetglobal.com
or contact Sales
Tel: +44 (0)20 7089 3842
Fax: +44 (0)20 7089 3847
email: sales@wset.co.uk
supporting excellence in spirits training.
11:01 Page 24
39-45 Bermondsey Street
To obtain the APP Registration
Pack, a copy of our Equal
Opportunity Policy and our
Customer Service Statement
Contact John Townley
Tel: +44 (0)20 7089 3843
email: jtownley@wset.co.uk
To find out more about the
UK Scholarship Scheme
Contact June Grant
email: jgrant@wset.co.uk
Produced in conjunction with
London SE1 3XF England
For any other enquiries
Contact WSET Awards
Tel: +44 (0)20 7089 3840
Fax: +44 (0)20 7089 3846
email: awards@wset.co.uk
web: www.wsetglobal.com
Wine & Spirit Education Trust
International Wine & Spirit Centre
39-45 Bermondsey Street
London SE1 3XF
Telephone: +44 (0)20 7089 3800
Fax: +44 (0)20 7089 3847
email: wset@wset.co.uk
website: www.wsetglobal.com