My pastry exam: done!
Aaaand… I’m finally done with my CAP pastry exam! Last Tuesday and Wednesday were the days of French, Maths, “Hygiene, health and knowledge of the professional environment” and “Stock management and applied sciences”, the written tests.
They were relatively easy, but it was also kinda easy to misinterpret the questions and fill them with wrong answers. For sure I passed them all, don’t know with which grade though.
As a reminder, I had to take French and Maths just because the French education system doesn’t recognize foreign diplomas in this case, so I was treated like any non-graduate, 16-year-old student. Hygiene-etc and Stock Management were instead the specific tests for my “branch” of studies (so nobody was exempt).
Questions ranged from the easy “Where do you have to store butter?” to the slightly more elaborate “Why isn’t a butter with a high melting point recommended for éclair paste?”.
Special prize for nastiness goes to “Describe the Joule effect” and “Explain how a water softener works technically”. 🙂 I invented something, I just hope it made sense in the end (even if you know the answers to these questions, try answering in FRENCH)! 😛
Now I’m LONGING for the results, which are coming out on the 8th of July! I really feel worn out and need some relax, but I can’t: I need to go back to work and read the hundreds of emails received in these two days of absence. This reality shock makes me a bit sad: I kinda liked feeling 16 again among teenagers at school, even if only for a few days…
