Ilias Demerlis

1 Year Patisserie Course Results

TERM 1

 

DAYS MISSED:

 

FUNCTIONS WORKED:  2 /4

 

Week 1 Week 2 Week 3 Week 4 Week 5 Week 6 Week 7
Baking 83 78,5 73,5 77 84,5 83 82
Icing 60 60 80 70 90 60
Tests 69 66 69 68 75 90 N/A

 

Jam Candied peel Praline H/crunch Fudge Cake pops
Confectionary 100 92 100 80 100  70

 

END OF 1ST TERM THEORY EXAMS:

BAKING THEORY EXAM ICING THEORY EXAM OVERALL END OF  TERM THEORY EXAM MARK
88% 94% 90%
Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 82% Class ave: 93% Class ave: 85.5%

 

COMMENTS:

BAKING: Ilias applies himself to each practical 100% and is achieving good practical work. He can read magazines to help him work on his presentational skills, but overall a strong start to the year.
ICING:  Ilias has settled down quickly in the class and knows what standard we are striving for.  His work is good and his attitude excellent.

 TERM 2

DAYS MISSED:

 

Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Baking  83  83  78.5  81  81  86  81  78
Icing  82
Tests 88 80 81  84  84  94  89  n/a

 

Apple jelly Petit fours chocolates
Confectionery  98 90  86

  

Patisserie Course

June Report 2016

NAME: Ilias DEMERLIS

 

EXAMS:

CORDON BLEU PRACTICAL EXAM BAKING THEORY EXAM ICING THEORY EXAM
78% 88,5% 93%
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% 91% 80%
Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: 81% Class ave: 93% Class ave: 73%

 

COMMENTS:

BAKING: Ilias has really worked hard to understand all the theory and bakery principles applied to each practical and considering his language barrier, this is to be commended.  His skills are pleasing and of a good standard.  Keep up the good work Ilias.
 
ICING:  Ilias has settled down at Silwood very well.  His written work is outstanding.

 

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 79 88 82  84  87  78  83  81  89
Icing
Tests 60 84 82  78 64  98  70

 

 

  Chutney Nougat Marshmallows Marmalade Turkish Delight Preserved Fruit Lemon curd Meringue icing
Confectionery 100 100  100  90  100 80   N/A 

 

 

FOOD SAFETY EXAM
 81%
Pass mark: 50%
Class ave: 75%

 

 

END OF 3RD TERM THEORY EXAMS:

BAKING THEORY EXAM ICING THEORY EXAM OVERALL EXAM MARK
 90%  94%  91%
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: Ilias always applies himself 100% to each practical and has a pleasing skill set. His organizational skills help each practical move smoothly and he achieves a good standard of work.
ICING: Ilias continues to improve each week, with often the best results in class.

 

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.