Dareun Nam

1 Year Patisserie Course Results

TERM 1

 

DAYS MISSED:

 

FUNCTIONS WORKED:   4 /4

 

Week 1 Week 2 Week 3 Week 4 Week 5 Week 6 Week 7
Baking 79,5 78 86 80 87,5 80 88
Icing 60 60 75 80 70 60  90
Tests 64 73 53 58 95 90 N/A

 

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

 

END OF 1ST TERM THEORY EXAMS:

BAKING THEORY EXAM ICING THEORY EXAM OVERALL END OF  TERM THEORY EXAM MARK
90% 91% 90%
Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 82% Class ave: 93% Class ave: 85.5%

 

COMMENTS:

BAKING: Dareun has had a pleasing start to the year. Her theory paper was excellent and she is to be commended. I am happy with her skill set and her presentational skills are developing nicely. A good first terms work. Well done!
ICING:   A hardworking and consistent student who will reach the high standard she deserves.

 TERM 2

DAYS MISSED:

 

Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Baking  80  83  81  89  88  85  83  83
Icing  80  60  60  82
Tests  76 54 66  55  86  79  78  n/a

 

Apple jelly Petit fours chocolates
Confectionery  95  98  86

  

Patisserie Course

June Report 2016

NAME: Dareun NAM

 

EXAMS:

CORDON BLEU PRACTICAL EXAM BAKING THEORY EXAM ICING THEORY EXAM
79% 78% 77%
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
83% 97% 71%
Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: 81% Class ave: 93% Class ave: 73%

 

COMMENTS:

BAKING:  Dareun is a competent student who impresses me with her high standard of work. She has a good grasp of theory which is to be commended with the language barrier.  Dareun’s presentational skills are showing refinement.  Overall an excellent 2nd term. Keep it up!
 
ICING:  Dareun is a neat, precise and hardworking student who definitely has chosen a good career to follow.

 

TERM 3

DAYS MISSED: 14th September 2016 – Missed baking demonstration 25, weekly test, icing and baking practical 24

 

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 84 84 82 82  88  86.5 94.5 87
Icing
Tests 54 84 64  72 62 90 abs

 

 

  Chutney Nougat Marshmallows Marmalade Turkish Delight Preserved Fruit Lemon curd Meringue icing
Confectionery 100 98  100  100 100 100   N/A 

 

 

FOOD SAFETY EXAM
74%
Pass mark: 50%
Class ave: 75%

 

END OF 3RD TERM THEORY EXAMS:

BAKING THEORY EXAM ICING THEORY EXAM OVERALL EXAM MARK
 90%  71%  86%
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: Dareun has really achieved beautiful work this term. She has an excellent skill set and her presentational skills show flair and refinement. I am extremely happy with her work thus far.
ICING: Dareun is a good, strong student who applies herself every lesson.

 

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.