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Exam Review

Key Facts: Bac STHR Exam

Each Terminale STHR specialite exam (EGH and STC-ESAE) carries a coefficient of 16 in the baccalaureat.

The Economie et gestion hoteliere exam lasts 4 hours and is based on a case study (etude de cas).

The STC-ESAE specialite is assessed over 2 x 3 hours, each combining a 1-hour written part with a 2-hour practical.

HACCP rests on 7 principles, framed by EU Regulation (CE) 852/2004 on food hygiene.

The food-safety temperature danger zone is roughly 10 C to 63 C, where pathogenic bacteria multiply fastest.

The PNNS public-health message recommends at least 5 portions of fruit and vegetables per day.

Restaurant meals served on site are taxed at the reduced French VAT rate of 10% (alcohol at 20%).

The baccalaureat is awarded at an overall average of 10/20, with rattrapage available from 8/20.

The bac STHR is built on two coefficient-16 Terminale specialites: a 4-hour Economie et gestion hoteliere case study and a 2 x 3-hour STC-ESAE written-plus-practical exam, with the diploma awarded at a 10/20 average.

Sample Bac STHR Practice Questions

Try these sample questions to review concepts for the Bac STHR exam. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.

1In the Terminale STHR programme, what does the abbreviation ESAE stand for?

A.Economie et Sciences Appliquees aux Entreprises

B.Enseignement Scientifique Alimentation-Environnement

C.Etude des Sciences de l'Accueil et de l'Etablissement

D.Evaluation des Services et de l'Accueil en Etablissement

Explanation: ESAE means 'Enseignement scientifique alimentation-environnement'. In Terminale it is fused with the culinary and service teaching into the single specialite 'Sciences et technologies culinaires et des services - ESAE'.

2How many specialite (spécialité) subjects does a student keep in Terminale STHR, after dropping one at the end of Premiere?

A.One

B.Two

C.Three

D.Four

Explanation: Premiere STHR has three specialites (STC, STS/culinary-and-services, EGH and ESAE), but in Terminale only two remain: 'Sciences et technologies culinaires et des services - ESAE' and 'Economie et gestion hoteliere'.

3What coefficient is assigned to EACH of the two Terminale STHR specialite exams in the baccalaureat?

A.8

B.10

C.16

D.20

Explanation: Each of the two Terminale specialite written exams (Economie-gestion hoteliere, and STC-ESAE) carries a coefficient of 16, reflecting their central role in the diploma.

4What is the duration of the written Economie et gestion hoteliere (EGH) exam in Terminale STHR?

A.2 hours

B.3 hours

C.4 hours

D.6 hours

Explanation: The EGH written exam lasts 4 hours and is built around an etude de cas (case study) about a real hospitality firm, requiring the candidate to analyse, compute and propose solutions.

5The 5M method used in food hygiene identifies the five families of contamination causes. Which list correctly gives the five M?

A.Matiere, Main-d'oeuvre, Materiel, Milieu, Methode

B.Marche, Marge, Marketing, Menu, Mise

C.Microbe, Moisissure, Mycotoxine, Methode, Milieu

D.Management, Marche, Marge, Methode, Materiel

Explanation: The 5M (Ishikawa) method classifies hygiene risk causes as Matiere (raw materials), Main-d'oeuvre (staff), Materiel (equipment), Milieu (premises) and Methode (procedures). It is used before building the HACCP plan.

6What does the acronym HACCP stand for?

A.Hygiene Analysis and Critical Cleaning Process

B.Hazard Analysis Critical Control Point

C.Health And Control of Catering Production

D.Hazard Assessment of Cooking and Cooling Practices

Explanation: HACCP means Hazard Analysis Critical Control Point. It is a systematic, preventive method to identify food-safety hazards and establish control at the critical points of the food chain.

7How many principles does the HACCP method rest on, according to EU Regulation (CE) 852/2004?

A.5 principles

B.7 principles

C.10 principles

D.12 principles

Explanation: HACCP is built on 7 principles (often implemented through 12 steps): hazard analysis, identifying critical control points (CCP), setting critical limits, monitoring, corrective actions, verification, and documentation.

8The 'marche en avant' principle in a professional kitchen is designed primarily to:

A.Speed up plate delivery to the dining room

B.Prevent cross-contamination by separating clean and dirty circuits

C.Reduce energy consumption of cooking equipment

D.Increase the gross margin on each dish

Explanation: The 'marche en avant' (forward flow) organises the kitchen so that 'dirty' flows (incoming raw goods, waste) never cross 'clean' flows (finished dishes), preventing cross-contamination. It can be applied in space or, if space is limited, in time.

9A TIAC (toxi-infection alimentaire collective) is officially declared, according to ANSES, when:

A.A single person reports stomach pain after a meal

B.At least two cases of similar symptoms can be traced to the same food source

C.A food sample exceeds its best-before date

D.An inspector finds a cleaning fault in the kitchen

Explanation: ANSES defines a TIAC as the appearance of at least two similar cases of (usually gastro-intestinal) illness traceable to a common food origin. A single sick person does not constitute a TIAC.

10The 'danger zone' of temperature in which most food-borne bacteria multiply rapidly is approximately:

A.minus 18 C to 0 C

B.0 C to 4 C

C.10 C to 63 C

D.above 100 C

Explanation: The temperature danger zone is roughly 10 C to 63 C, where pathogenic bacteria multiply fastest. Hot holding is kept above 63 C and cold storage below 4 C to stay outside this zone.

About the Bac STHR Exam

The baccalaureat technologique STHR prepares students for the hotel, catering and hospitality professions. In Terminale, students sit two specialite exams, each with a coefficient of 16: Economie et gestion hoteliere (a 4-hour written case study covering management, services marketing, accounting, law and human resources) and Sciences et technologies culinaires et des services - Enseignement scientifique alimentation-environnement (STC-ESAE), assessed over 2 x 3 hours with a written part and a practical culinary or service realisation for each of STC and STS. The ESAE strand covers food microbiology, HACCP, hygiene, nutrition and sustainable development. Students also sit philosophy and the Grand oral, with about 40% of the diploma from continuous assessment. The bac STHR leads chiefly to BTS, BUT and hospitality-school studies.

Exam sponsor: Ministere de l'Education nationale (France), via the academies.. The requirements and fees below concern the certification or admission exam, separate from our free practice resources.

Questions

100 questions

Time Limit

Economie et gestion hoteliere: 4 hours; STC-ESAE: 2 x 3 hours (written plus practical).

Passing Score

Baccalaureat awarded at 10/20 overall average; rattrapage from 8/20. Each specialite carries a coefficient of 16.

Exam / Certification Fees

No exam fee for regular candidates in French public lycees; the baccalaureat is a free state examination.

Exam sponsor website

Fees, eligibility, and exam policies can change. Confirm them with the exam sponsor before applying or paying.

Official sources

Ministere de l'Education nationale (France), via the academies.: official exam information

Our practice resources: topics covered

We aim to reflect publicly available exam outlines and topic information in our study resources. Coverage, format, and difficulty may differ from the actual exam, and we cannot guarantee that every detail is accurate or current. Confirm exam requirements, fees, and policies with the official exam sponsor.

30%

Economie et gestion hoteliere

Hospitality firm management, services marketing, accounting, ratios, break-even, revenue management, law and human resources.

22%

Enseignement scientifique alimentation-environnement (ESAE)

Food microbiology, HACCP, hygiene, food safety, nutrition, preservation, traceability and sustainable development.

22%

Sciences et technologies culinaires (STC)

Culinary techniques, cooking methods, food chemistry, product quality and kitchen organisation.

16%

Sciences et technologies des services (STS)

Restaurant and bar service, service techniques, sommellerie, customer relations and commercialisation.

10%

Hospitality industry and exam framework

Series structure, coefficients, grading, careers and further study.

Preparing for the Bac STHR Exam

What You Need to Know

Passing score: Baccalaureat awarded at 10/20 overall average; rattrapage from 8/20. Each specialite carries a coefficient of 16.
Exam length: 100 questions
Time limit: Economie et gestion hoteliere: 4 hours; STC-ESAE: 2 x 3 hours (written plus practical).
Exam / certification fees: No exam fee for regular candidates in French public lycees; the baccalaureat is a free state examination. Official sources

Using Our Practice Resources

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Bac STHR: Suggested Study Strategy

1Master the food-safety core: the 5M method, the 7 HACCP principles, the marche en avant, the cold chain and the danger zone (about 10-63 C).

2Practise the key management calculations: food cost ratio, gross margin, contribution margin, break-even point, occupancy rate and RevPAR.

3Learn the culinary fundamentals: cuissons par concentration vs expansion, the Maillard reaction, mother sauces, roux and emulsions.

4Revise services and sommellerie vocabulary: service a l'anglaise, gueridon, mise en place, AOC/AOP, food-and-wine pairing and serving temperatures.

5Train on past EGH case studies (sujets) to build speed in reading documents, computing ratios and writing structured, argued answers.

6Connect science to practice: explain WHY a technique works (e.g. searing seals juices, low-temperature cooking keeps meat tender) for the integrative ESAE questions.

Frequently Asked Questions

How many specialite exams does a Terminale STHR student take?

Two, each with a coefficient of 16: Economie et gestion hoteliere, and Sciences et technologies culinaires et des services - ESAE (STC-ESAE).

How long is the Economie et gestion hoteliere exam?

It is a 4-hour written exam built around an etude de cas (case study) about a real hospitality firm, requiring analysis, calculations and proposed solutions.

How is the STC-ESAE specialite assessed?

Over 2 x 3 hours. For each of STC and STS there is a 1-hour written part followed by a 2-hour practical realisation, each part carrying a coefficient of 8.

What mark is needed to pass the baccalaureat?

An overall average of at least 10/20. Candidates with 8 to just under 10 can sit the second-group oral exams (rattrapage).

What can you study after the bac STHR?

Most graduates continue to a BTS (such as BTS Management en Hotellerie-Restauration), a BUT, or a hospitality school, leading to careers in hotels, restaurants and tourism.

Is there an exam fee for the bac STHR?

No. The baccalaureat is a free French state examination for regular candidates enrolled in a lycee.