Anne McMahon

1 Year Patisserie Course Results

TERM 1

 

DAYS MISSED:

 

FUNCTIONS WORKED:   /4

 

Week 1 Week 2 Week 3 Week 4 Week 5 Week 6 Week 7
Baking 77 78 75 87,5 80 79,5 82
Icing 60 60 75 85 75 60  80
Tests 72 85 81 66 84 89,5 N/A

 

Jam Candied peel Praline H/crunch Fudge Cake pops
Confectionary 98 92 100 100 96  90

 

END OF 1ST TERM THEORY EXAMS:

BAKING THEORY EXAM ICING THEORY EXAM OVERALL END OF  TERM THEORY EXAM MARK
88% 93% 89,5%
Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 82% Class ave: 93% Class ave: 85.5%

 

COMMENTS:

BAKING: Anne applies herself 100% to each lesson. She is staring to develop a good skill set, however I would like her to slow down a little, ask a few more questions to avoid making careless errors. I would also like her to read magazines and books to help her develop her presentational skills. I look forward to her continued growth in the second term.
ICING:  Anne has settled down into the course and is producing good results.

TERM 2

DAYS MISSED: 26th April 2016 – Missed weekly test, baking demonstration 12, ice hot milk sponge, exam outline & bake practical 11

 

Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Baking  77 78 76 abs  77  80  87  82
Icing  76 60 60 abs
Tests  73 91 abs  55  72  66  78  n/a

 

Apple jelly Petit fours chocolates
Confectionery  80 60  88

 

Patisserie Course

June Report 2016

NAME: Anne McMAHON

 

EXAMS:

CORDON BLEU PRACTICAL EXAM BAKING THEORY EXAM ICING THEORY EXAM
72% 85% 91%
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
74% 89% 75%
Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: 81% Class ave: 93% Class ave: 73%

 

COMMENTS:

BAKING:  Anne continues to apply herself 100% to each class and her skill set is developing at a steady rate.  I urge Anne to read magazines in order to help her with her presentational skills.  She displays a good level of comprehension and I am pleased with her progress.
 
ICING:  Anne has settled down this first half of the year and her growth in confidence has shown in her work each week.

 

TERM 3

DAYS MISSED: 02nd August 2016  – Missed weekly test, baking demonstration 19 and icing (flood work) practical

 

23rd September 2016 – Missed baking and icing practicals

 

 

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 78 77 78 80  79  76 82 78 83
Icing
Tests 69 abs 75  83 73.5 97 55

 

 

  Chutney Nougat Marshmallows Marmalade Turkish Delight Preserved Fruit Lemon curd Meringue icing
Confectionery 96 abs 90 100  0 100    N/A

 

 

FOOD SAFETY EXAM
72%
Pass mark: 50%
Class ave: 75%

 

 

END OF 3RD TERM THEORY EXAMS:

BAKING THEORY EXAM ICING THEORY EXAM OVERALL EXAM MARK
77%   94%  81%
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: Anne always applies herself 100% to each practical and her skill set is developing nicely. I urge Anne to read magazines to understand presentational skills and ideas. this will help her in the coming exam. I know you can do it.
ICING: Anne has settled down this term and always comes well prepared for her lessons.  Her standard is steadily improving.  She has a great passion for this subject and with a little bit more attention to detail her work will be excellent.

 

 

 

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.