{"id":117,"date":"2012-10-22T23:23:16","date_gmt":"2012-10-22T21:23:16","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=117"},"modified":"2012-12-05T23:42:05","modified_gmt":"2012-12-05T22:42:05","slug":"officially-registered-for-the-pastry-state-exam","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/studies\/officially-registered-for-the-pastry-state-exam","title":{"rendered":"Officially registered for the pastry state exam"},"content":{"rendered":"

It took me a while to understand how the education system works in France.<\/p>\n

I realized that if you want to open a business that makes and sells pastries, you need to pass a state exam<\/strong>, called CAP<\/strong> (Certificate of Professional Skills).<\/p>\n

So voil\u00e0, the next exam session is in June 2013 and I’m registered!<\/strong><\/p>\n

\"\"<\/a><\/p>\n

It is a tough exam<\/strong>, but with some preparation I hope I can make it. I will describe in a future post all the things I need to make for the practical exam.<\/p>\n

The CAP is a full exam with tests of several subjects for 16 year-old people<\/strong> in professional schools . I was hoping that my Italian high school diploma had some value here to skip all the non-pastry subjects, but no. Ze French don’t care about my high school<\/strong>, nor University studies.<\/p>\n

This just means that I have to sit and pass all the tests like any 16-year-old student<\/strong>:<\/p>\n

– French language, history and geography, civic education
\n– Maths, physics and chemistry
\n– Physical education<\/strong> (OMG!)<\/p>\n

Do you think I remember anything about (French) history or physics? \ud83d\ude1b It’s gonna be touuuugh, <\/strong>but I’m so excited!<\/p>\n","protected":false},"excerpt":{"rendered":"

It took me a while to understand how the education system works in France. I realized that if you want to open a business that makes and sells pastries, you need to pass a state exam, called CAP (Certificate of Professional Skills). So voil\u00e0, the next exam session is in June 2013 and I’m registered!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[29],"tags":[31,32],"class_list":["post-117","post","type-post","status-publish","format-standard","hentry","category-studies","tag-cap","tag-exam"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/117","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=117"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/117\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=117"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=117"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}