Final Exam Briefing

Before you sit the exam. The final exam is a 15-question capstone that combines the most important knowledge from all 8 modules. Pass mark is 85 percent. Passing this exam is the final step to being signed off as a Dumpling Class presenter.

What the exam covers

  • Class arc, staff roles, the 2-group flow
  • Setup & prep including the Rezdy rule and 1-hour setup
  • Jackie’s GF dough recipe (45g rice + 45g tapioca + 10g glutinous rice + 1/2 tsp salt + 75ml water + 2 tsp canola) and the HW dough (125g + 65ml water)
  • Why each flour does what it does, and why we use boiling water
  • The flavour-first method, the flavour station flow, the ratio rule
  • The 5 folds (half moon, folded arms, gyoza, triangle, double pleat) and which one we cook
  • Pot-sticker cooking method on the electric fry pan, with the 75 C probe target
  • Wine service, take-home boxes, the close
  • Allergens, coeliac protocol, and recovery scenarios

How to prepare

  1. Re-read Modules 1 through 8.
  2. Re-watch the recorded run-throughs if you have access.
  3. Shadow a live class as observer.
  4. Co-present one class with an experienced presenter.
  5. Then sit this exam.

The exam itself

15 questions. Mix of multiple choice, multi-select, true/false, and short-answer. About 20-25 minutes to complete. You can retake if you don’t pass first time – aim to read the modules again between attempts.

Knowing the recipes from memory matters. Knowing the WHY behind each step matters more. The exam tests both.

After you pass

Jackie or the lead presenter signs you off. You lead a class with a backup experienced presenter floor-floating, then progress to solo certification after 3 successful lead classes.

PreviousNext