Bac STHR exam-day guide
Bac STHR · Prepare for the day ahead.
Your checklist
Convocation and valid photo ID
Bring the exam convocation (convocatoria) issued by your school or the examining authority together with an official photo ID (DNI, passport, or equivalent). The name must match the registration exactly. Confirm with the provider which ID types are accepted if yours is not a national ID.
Confirm your exact start time and venue
Practical STHR tests are usually organised in a kitchen or restaurant training space, not a standard exam hall. Reconfirm the address, building entrance, and reporting time with your centre at least a week ahead, since access to professional kitchens is often restricted and late arrivals may be refused.
Clean, complete professional uniform
White chef jacket, chef trousers, non-slip closed professional shoes, apron, and a clean side towel. Avoid jewellery, watches, nail polish, and strong perfume. Check whether your centre requires a specific colour or logo and whether a full uniform is mandatory for the practical.
Knife roll or required small equipment
Bring the knives and small tools you are used to working with (chef's knife, paring knife, peeler, whisk, spatula, tasting spoons) if the centre allows personal equipment. Ask in advance whether tools are supplied or must be brought; some centres forbid personal knives for safety reasons.
Printed or written recipe and work plan
Prepare a one-page mise en place plan and recipe with timings, quantities, and a logical order of operations. Even if it is not collected, writing it forces you to rehearse the sequence and helps you stay calm under time pressure.
Hygiene essentials
Bring or know you will be given a clean apron, hair tie or cap, and hand-washing access. Plan to wash hands before starting, after handling raw proteins, and after any interruption. Hygiene is usually scored as part of the practical assessment.
Water bottle and light snack
Practical tests are physically demanding and can run long. Bring water and something small to eat before or after, subject to the centre's rules on food and drink in the preparation area. Confirm whether drinks are allowed at your station.
Read the full instructions and scoring criteria
Re-read the official instructions for your exam session: what dishes or tasks are required, time limits, what equipment is provided, and how the practical is marked (technique, hygiene, organisation, presentation, taste). Ask your teacher to clarify anything ambiguous.
Rehearse the dish or service task under timed conditions
Do at least two full timed run-throughs of the exact task, including setup and cleaning. Time each stage and note where you lose minutes. Adjust your work plan so the final plating or service is not rushed.
Prepare your mise en place list
Write a checklist of every ingredient, tool, and container you need, in the order you will use them. On the day, verify each item at your station before the clock starts so you do not discover a missing item mid-task.
Plan your transport and arrival buffer
Arrive with a margin for delays. Professional kitchens are often in areas with limited parking or public transport, and you may need time to change and set up. Check the route in advance and aim to be early rather than on time.
Know the conduct and misconduct rules
Read the rules on what is allowed at the station, use of phones, communication with other candidates, and what counts as cheating. If anything is unclear, ask the provider before the exam day rather than guessing.
Plan the day
Do a full timed rehearsal of the exact task, including setup and cleaning. Time each stage, identify bottlenecks, and rewrite your work plan so the sequence is realistic. Check that your uniform is clean and complete and that all equipment is in working order. Confirm the venue, reporting time, and what is provided versus what you must bring.
Do a second, lighter rehearsal focused on technique and hygiene habits rather than speed. Practise the parts you are least confident about, such as knife cuts, sauce consistency, or plating. Review the scoring criteria and note where you can gain easy marks, for example organisation and cleanliness.
Pack your bag: uniform, shoes, knife roll if allowed, recipe and work plan, ID and convocation, water. Lay everything out the night before. Eat a normal meal, avoid late nights, and do not try new techniques or recipes at this stage. Re-read the instructions one final time and check transport times.
Eat a proper breakfast and hydrate. Arrive early, change into uniform, and set up your station methodically. Wash your hands, check that all tools and ingredients are present, and mentally walk through the first ten minutes. Listen carefully to the examiner's briefing and ask only essential clarifying questions before the clock starts.
Work from your written plan, keep your station clean as you go, and manage the clock at each stage. Prioritise hygiene and safe handling of raw ingredients. Leave time for final plating or service and for cleaning down. If something goes wrong, stay calm, adapt, and keep the presentation tidy rather than abandoning the task.
Clean and return equipment as instructed, collect your belongings, and note what went well and what you would change. Do not discuss or compare answers with other candidates in a way that could breach conduct rules. Confirm with the provider when and how results will be published.
Rules to check
Bring the convocation and a valid photo ID. You may be refused entry without them, and the name must match your registration. Confirm with the provider which ID documents are accepted.
Follow the examiner's briefing and the centre's safety and hygiene rules at all times. Practical kitchens carry real risks, and unsafe behaviour can affect your assessment or lead to removal.
Do not communicate with other candidates during the test unless the task explicitly requires teamwork. Keep to your own station and do not share ingredients, tools, or notes unless instructed.
Phones and smart devices are generally not permitted at the station. Confirm with the provider where they must be stored and whether any exceptions apply.
Breaks are usually not permitted during a timed practical task. If you need to leave the station for a genuine emergency, raise your hand and wait for the examiner's instruction. Confirm the provider's policy on breaks and medical needs in advance.
Scoring is based on the published criteria for your session, which typically include technique, hygiene and safety, organisation and timing, presentation, and taste or service quality. Read the criteria before the exam and ask your teacher to explain any you do not understand.
Do not bring pre-prepared dishes or ingredients unless the instructions explicitly allow them. Assume all preparation must be done during the test unless told otherwise, and confirm with the provider if you are unsure.
If you believe something went wrong with the conditions, such as faulty equipment or a missing ingredient, tell the examiner immediately and follow the provider's procedure for reporting it. Do not wait until after the test to raise it.