I now have a CAP Cuisine. Yes, I’m a qualified chef. Believe it or not.
Those results in detail:
WARD Chris né(e) le 23/10/1960
|APPROVISIONNEMENT ET ORGANISATION||15.00 /20|
|VIE SOCIALE ET PROFESSIONNELLE||16.00 /20|
|LANGUE VIVANTE ETRANGERE : ANGLAIS||20.00 /20|
|PRODUCTIONS CULINAIRES||175.0 /200|
|TOTAL de points||394,50 ADMIS|
ADMIS means I pass. The numbers don’t all add up because some subjects have a ‘coefficient’ multiplier which makes them worth more than others.
The important one, though, is ‘Productions Culinaires’, worth 200 points all on its own (out of 400). Fail that and you fail everything. Pass that and one other thing and you have your qualification. And effectively 175 out of 200 means I’m very, very proud of what I achieved. I note that my ‘Commercialisation’ note of 12.5 was the one given by Christian Etienne, he who doesn’t get on with my restaurant chef. Lowest mark of all. Huh.
20/20 for English. Ha!
Only 15/20 for ‘Approvisionnement et organization’, how I organised myself while cooking the food that scored 17.5/20. Bit of a surprise that, I’d expect it to be the other way round if anything. Still.
Ah. And then the secretary of the Ecole d’Hotellerie d’Avigon where I did my CAP called to tell me that I got the best mark of all my class in our exams. 57 students in all, our class, the other adult class and all the teenagers who took it at the same time. And that my 17.5/20 for the ‘culinary production’ is the highest mark they’ve ever had in the exam.
So yeah, I’m pleased with that. Proud, even. Good on me.