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  1. Programs
  2. Certified Cicerone

Certified Cicerone

Cicerone Certification Program

Certification

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

The Certified Cicerone exam lets you quickly demonstrate that you hold a professional body of knowledge and essential tasting skills related to beer. You'll earn the right to use the title Certified Cicerone® and display the logo on your card and correspondence. You'll also appear in our certification directory, where anyone can verify your status. Certified Cicerones enjoy enhanced respect and prestige to help you succeed in the industry.

Cost

$250 (USD) for written portion of exam; $200 for tasting & demonstration portion. $200 (USD) to retake the written exam; $150 (USD) to retake the tasting exam.Show moreShow less

Format

Hybrid

Eligibility Calculator

Which aid programs apply to this program?

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Program Pathways

Credentials this program stacks toward

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Program Details

Detailed information about this program

Certified Cicerone Overview Beer industry workers learn from many different sources and soon gain knowledge that distinguishes them from those on the customer side of the bar. But without certification, it is hard to tell what people really know simply by looking at a resume or business card. The Certified Cicerone exam lets you quickly demonstrate that you hold a professional body of knowledge and essential tasting skills related to beer. You'll earn the right to use the title Certified Cicerone® and display the logo on your card and correspondence. You'll also appear in our certification directory, where anyone can verify your status. Certified Cicerones enjoy enhanced respect and prestige to help you succeed in the industry. Prerequisites: Must have passed the Certified Beer Server exam. Candidates for this level of certification must be of legal drinking age.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Locations

Where this program is offered

No locations specified.

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Related Programs

Programs related to this one

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Skills & Competencies

Skills developed through this program

  • Purchase and accept beer using established quality and condition standards
  • Serve alcohol responsibly in compliance with responsible serving practices
  • Store beer properly to maintain freshness and quality
  • Apply draft principles to maintain beer carbonation during dispense
  • Operate and maintain draft systems in a beverage service environment
  • Select and use appropriate beer glassware for service
Career Pathways

Occupations this program prepares you for

  • Dining Room and Cafeteria Attendants and Bartender Helpers35-9011.00
  • Food Service Managers11-9051.00
  • Bartenders35-3011.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: developing (Level 2)(based on Certification)

  • Table-setting consistency — independently set multiple tables with clean linens, condiments, glassware, and silverware to the establishment's standard within paced service cycles.
  • Beverage and bread service — routinely serve ice water, coffee, rolls, and butter to patrons across an assigned section with minimal direction during peak hours.
  • Dish turnover efficiency — scrape, stack, and transport dirty tableware to the kitchen in organized loads to support kitchen staff throughput during busy meal periods.
  • Soiled tablecloth replacement — swap dirty tablecloths promptly between seatings and reset tables to maintain a clean dining room appearance in a full-service restaurant.
  • Spill and hazard management — respond to food or drink spills and broken dishware quickly and safely, minimizing guest disruption in a high-traffic cafeteria.
  • Supply replenishment — monitor and restock linens, silverware, glassware, dishes, and trays throughout a shift to prevent service gaps without being prompted.
  • Guest seating coordination — greet, log, and seat customers in rotation with other front-of-house staff, balancing section workloads during moderate-volume service.
  • POS cash register operation — run cash register transactions accurately, including tendering change and applying simple discounts, during a standard cafeteria lunch rush.
  • Cooperative team communication — coordinate with servers, bussers, and kitchen staff through clear verbal updates to keep service flowing during an active shift.
  • Attention to patron cues — recognize and respond to non-verbal signals from seated guests indicating they need service or are ready to leave in a moderately busy dining room.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Completion Rate
Not reported
Placement Rate
Not reported