Thanks everyone.
Any tips/resources?
The study guide at BJCP.org is pretty complete. That plus a solid read through Schramm's book and perhaps Piatz's book will catch you up on SNA and some of the recipe and fermentation nuances. Not sure how this changes with the new format - but I expect the online test will be fairly rigorous.
I was fortunate that the meadsters at Meridian Hive Meadery hosted the classes, organized by Neil Spake. Eric Lowe and Mike Simmons ran the classes, and we tasted MANY meads right next to the varietal honeys in raw form. I think this was the hardest connection to make - so many honeys taste completely and unexpectedly different than their unfermented form. Nothing replaces real world off flavor tasting either - so Eric and Mike really ran a great series of classes. Schoppe took the test and scored better than I did (of course), but also brought 5-6 amazing meads from his cellar - so I got to taste some 45+ scoring meads.
Finally, looking at my RTP report - carefully read the questions very carefully and answer all of the questions and expectations specifically. I missed some bits like, Describe the attributes of... which was like the 4th or 5th element in a question relative to a varietal or off flavor.
BTW, the folks that didn't score as well this session have never made mead... so make some!