1 Year Patisserie Course Results

TERM 1

 

DAYS MISSED:

 

FUNCTIONS WORKED:  3 /4

 

Week 1 Week 2 Week 3 Week 4 Week 5 Week 6 Week 7
Baking 77 73 74 88 80 81 83
Icing 60 60 70 75 90 60
Tests 69 82 59 73 84 89 N/A

 

Jam Candied peel Praline H/crunch Fudge Cake pops
Confectionary 100 100 100 70 100  80

 

END OF 1ST TERM THEORY EXAMS:

BAKING THEORY EXAM ICING THEORY EXAM OVERALL END OF  TERM THEORY EXAM MARK
86% 96% 89%
Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 82% Class ave: 93% Class ave: 85.5%

 

COMMENTS:

BAKING: AJ has settled down well in the Silwood course and is starting to develop her skills. Each week I see a growth in AJ’s work. Her presentational skills are starting to shine through and I look forward to her continued progress.
ICING: Hard working and conscientious student whose results and presentations are very good.

 TERM 2

DAYS MISSED:

 

Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Baking  80  75  81  85 86  87  86  84
Icing  82
Tests  79  77  86  68  72  74  92 n/a

 

Apple jelly Petit fours chocolates
Confectionery  90  96  94

 

 Patisserie Course

June Report 2016

NAME: Anna-Janette LUBBE-VAN NIEKERK

 

EXAMS:

CORDON BLEU PRACTICAL EXAM BAKING THEORY EXAM ICING THEORY EXAM
79% 86% 81%
Pass mark: 60% Pass mark: 50% Pass mark: 50%
Class ave: 76% Class ave: 82% Class ave: 86%

 

OVERALL AVERAGES:

BAKING PRACTICALS CONFECTIONERY PRATICALS WEEKLY TESTS
81% 92% 77%
Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: 81% Class ave: 93% Class ave: 73%

 

COMMENTS:

BAKING:  AJ has continued to grow and develop a pleasing skill set this term. Her presentational skills always show thought and are pleasing.  She shows a good comprehension of the work within the kitchen.  Overall a good 2nd term.
 
ICING:  AJ is very talented in sugarcraft and confectionery and would do well in following on with this career.

 

TERM 3

DAYS MISSED:

 

 

JUNE/JULY WORK EXPERIENCE
MARK:
COMMENT:

 

 

Week 16 Week 17 Week 18 Week  19 Week 20 Week 21 Week 22 Week 23 Week 24 Week 25
Baking 80 84 80  79  81  81  81  73  88
Icing
Tests 83 95 77  89  70.5  93  50

 

 

  Chutney Nougat Marshmallows Marmalade Turkish Delight Preserved Fruit Lemon curd Meringue icing
Confectionery 100 100  100  90  100 100   N/A 

 

 

 

FOOD SAFETY EXAM
68%
Pass mark: 50%
Class ave: 75%

 

END OF 3RD TERM THEORY EXAMS:

BAKING THEORY EXAM ICING THEORY EXAM OVERALL EXAM MARK
84%   88%  85%
Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 83% Class ave: 82% Class ave: 82.5%

 

 


ENGLISH AFTERNOON TEA EXAM GROUP MARK

ENGLISH AFTERNOON TEA EXAM INDIVIDUAL MARK
Pass mark: 60% Pass mark: 60%
Class ave: Class ave:

 

COMMENTS:

BAKING: AJ has continued to achieve a high standard of work and always presents her finished products beautifully. I am happy with her work thus far.
ICING: AJ is a pleasure to have as a student.  Her standard of work shows her love and dedication to the course.

 

TERM 4

DAYS MISSED:  

 

  Week 26 Week 27
Baking    
Icing    
Tests    

 

NOVEMBER THEORY EXAMS:

THEORY OF BAKING EXAM THEORY OF ICING EXAM
   
Pass mark: 50% Pass mark: 50%
Class ave: Class ave:

 

NOVEMBER PRACTICAL EXAMS:

EXAM PRACTICAL 1  
Pass mark 60%
Class average  

 

EXAM PRACTICAL 2  
Pass mark 60%
Class average  

 

SUGARCRAFT PROJECTS:

NOVELTY CAKE  
Pass mark 60%
CHRISTMAS CAKE  
Pass mark 60%
BASKET OF FLOWERS  
Pass mark 60%

 

 

 

All marks shown above are in percentages.
abs stands for absent
N/A stands for not applicable
Theory pass mark is 50% and practical pass mark is 60%
If more than 3 baking or icing/confectionery practicals are missed (throughout the year) students WILL NOT graduate with the rest of his/her class and can only make these missed practicals up after graduation.