Cicerone Certified?

I have the level one and plan on taking the level 2 within the next year or so after I finish up college. Seems to be the gateway into some higher level jobs but at the same time it's about connections, experience, work ethic, and knowledge.

 

Care to elaborate as to why?

 

In Cicerone class, do you have to spit it out?

 

I love that there is such interest in Cicerone certification, but some of the folks I've seen pushing it are a touch touched. It's truly all good knowledge and worthwhile, but it's not for me. It is a young person's avenue into job viability.

 

I am a Certified Cicerone Server (L1) but I am not in the field.

 

I too am a Certified Cicerone Beer Server, but I don't work in the field - at least not yet. Pretty sure I'm going to try for the Certified Cicerone status this coming December. Just feels like something I want to do, you know? Plus, moving into the industry would be something of wish come true.

 

I am a Certified Cicerone and did it just for fun, so I can't help answering if it gets you sweet jobs. It has, however gotten me homebrew judging gigs, which are fun.
Took the L1 exam without studying when it was on sale for $10. After that I decided that within a year I would pass the second exam, and did so after reading all of the books in the syllabus. I really enjoyed the books, so it did not feel like "studying". The only additional thing I did was get an off-flavors kit right before the exam.

 

There are only 9 master cicerones in the world apparently, so it might be a bit more work than it is worth just to annoy friends when you go out for a drink:
http://sf.eater.com/2015/6/25/8846519/sessions-at-the-presidio-master-cicerone-nicole-erny
Edit...apparently 10 now:
http://cicerone.org/content/roster?t=master cicerone

 

Would be curious as well.

 

$69 for an online test, $1995 for a week long class that doesn't include the test in the price. On the plus you can get sweet profile badges.

 

I'm making my first run at the Certified Cicerone exam next week in MLPS. I have been studying for three years. Still a little weak on my style stats but those questions are supposedly few and far between.

I have read the entire Oxford Companion to Beer along with most of the recommended resources lisyes and a many more.

Doing the off-flavor kit tomorrow night with some friends and also doing it again on Monday with my study group.

 

The change over date for the BJCP guideline related questions is Jan 1, 2016 straight from the mouth of Ray Daniels.

 

To clarify his post; $69 is for the first level. $1995 is for the level 2 Boot camp in Chicago and does not include the test which is $399.

I find it more valuable in the context of what you do to study for the test. I think that is the real value in the program.

(Besides having an independent organization certidy your level of knowledge.)

 

Got a good chuckle out of this while looking at some free study guides for cicerone certification.

 

I have my level 2. I studied for about a month. Passed the written first time but needed another go around on the tasting. If you're not looking to get into the industry then I wouldn't do it. If you are then it will certainly lead to sweet jobs, mostly distributor or supplier type jobs. Happy to answer any questions about the test.

 

To me, the value in having some level of certification lies in having something concrete to say in a resume or cover letter. "I am a Certified Cicerone/Certified Beer Server in the Cicerone program" is more substantial than saying "I am passionate & knowledgeable about beer". A lot of industry job postings even specify it as a preferred (if not required) qualification.

 

Level 1 (Certified Beer Server) will probably not land you any sweet jobs. It's very easy and its all online. I know it's cynical, but I'm sure a ton of people cheat through that one which is why it doesn't carry a lot of weight.

Level 2, on the other hand, is more expensive and A LOT harder. Not only is there a long written exam, but there is also a taste test. This can land you a sweet job in a tap room or even as a beer rep for a brewery.

I am level 1 certified and I am working on level 2 at the moment. Level 2 is offered across the country at various times, you just need to get on the website and find a date.

 

I'm working on taking my level 2 exam sometime soon. Any advice? What was the most difficult part of the written exam? Should I invest in an off-flavor tasting kit?

 

You're going to NEED that off-flavor kit.

 

It's just a preference for me. I've always enjoyed the laid back style of the beer culture. Where people get together to enjoy beer and learn. I don't like the added pretension with the "cicerone movement." I equate it to wine and the sommelier. I've have been to too many taprooms where I have felt looked down upon for not knowing everything about beer. I promised that I would never do that to our customers.

I realize that I've overblown things and stereotyped cicerones, but for now, that's how I feel.