No test. You get a session on the rules and judging method. Then you get to judge samples of the four meat categories, ribs, brisket, pork, chicken. Not all of the samples are the best intentionally, so you get to see a bit of both sides.
A lot of folks think judging is the ultimate. Fact is, there are some competition teams turning in some great Que, and there are some turning in stuff that is not too good. You get to eat some of all of it, good and bad. And you get saltine crackers and water between samples.
Take the class and learn something, even if you never judge.