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PRACTICAL COOKERY

  NovemberCordon Bleu June Cordon Bleu November unseen June Unseen Weekly practicals International practical

Total

Student mark 70  73  66  78.5  77  75.5  73 
Class Ave 71 73 68 77 78 75 38 % of year mark 
Pass mark 60 60 60 60 60 60
% of total 30% 20% 12 ½ % 12 ½ % 10% 15 %

 

THEORY

  NovTheory June theory History of food Total external International projects and oral International theory Year tests June general knowledge November general knowledge

Total

STUDENT MARK 52  69  90  71  70  65  63 52 51 62
Class Ave 67 69 84 72 75 72 78 59 63 10 % of year mark 
Pass mark 50 50 50 50 50 50 50 50 50
% of total 35% 15% 5% 5% 10% 10% 10% 5% 5%

 

SUGAR CRAFT

  June Icing Theory June Icing Practical November Icing Practicals November icing Theory Year mark Confectionary

Total

STUDENT MARK 70 66 63 73 64 70 66
Class Ave 74 68 59 74 69 80 16 % of year mark 
Pass mark 50 50 50 50 50 50
% of total 10% 15% 35% 10% 15% 15%

 

BAKING

  June Theory June practical November Practical November Baking theory Weekly baking

Total

STUDENT MARK 57 70.5 87 65 77 76
Class Ave 69 75 82 74 81 15 % of year mark 
Pass mark 50 60 60 60 50
% of total 5% 25% 30% 10% 30%

 

 

ART OF THE TABLE

  June Practical June Theory November Practical November Theory

Total

STUDENT MARK 88 78 89 72 84
Class Ave 80 81 80 76  4 % of year mark
Pass mark 60 50 60 50
% of total 15% 20% 35% 20%

 

  Wine

Projects

French

Nutrition
STUDENT MARK  62.2 Easter 

78

Fruit/Veg 

36

June work85

 

 71  58
Class Ave 72 72 72 65
Pass mark 50 50 45 50
  5 % of year mark 2 % of year mark 5 % of year mark 5 % of year mark
             

 

In order to be certified students must have passed: Practical Cookery, Baking and the Wine course