Kayla Chiffey

1 Year Patisserie Course Results

TERM 1

 

DAYS MISSED: 18th February 2016 – Missed weekly test, baking demonstration 4, confectionery (candied peel) & icing practical and baking practical 3 

 

FUNCTIONS WORKED:   /4

 

Week 1 Week 2 Week 3 Week 4 Week 5 Week 6 Week 7
Baking 89,5 78 84 89 85 82 72
Icing 60 60 abs 70 85 60
Tests 68 63 50 69 73 78 N/A

 

Jam Candied peel Praline H/crunch Fudge Cake pops
Confectionary 100 100 100 95 100  80

 

END OF 1ST TERM THEORY EXAMS:

BAKING THEORY EXAM ICING THEORY EXAM OVERALL END OF  TERM THEORY EXAM MARK
71% 92% 78%
Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 82% Class ave: 93% Class ave: 85.5%

 

COMMENTS:

BAKING: Kayla is a good student who applies herself to each class. She has excellent organizational skills and completes her work timorously. Keep up the good work.
ICING:  Kayla seems unsure of herself some days but on other days is more confident in her approach to the lesson.  She is doing well.

 

TERM 2

DAYS MISSED:

 

Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Baking  78  79.5  77  75  82  84  85  82
Icing  78
Tests  80  54  71  53  90  69  67  n/a

 

Apple jelly Petit fours chocolates
Confectionery  80  96  84

 

Patisserie Course

June Report 2016

NAME: Kayla CHIFFEY

 

EXAMS:

CORDON BLEU PRACTICAL EXAM BAKING THEORY EXAM ICING THEORY EXAM
77% 82% 92%
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
81,5% 93% 68%
Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: 81% Class ave: 93% Class ave: 73%

 

COMMENTS:

BAKING: Kayla has maintained a high standard of work this term and I can see the extra thought she is putting into her presentational skills.  I am happy with her work and progress thus far.
 
ICING:  Kayla shows a real talent in sugar craft and confectionery.

 

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 84 78 80  87 82 86 85  76  85
Icing
Tests 42 47 68  50 65 83 67

 

 

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

 

 

FOOD SAFETY EXAM
 77%
Pass mark: 50%
Class ave: 75%

 

 

END OF 3RD TERM THEORY EXAMS:

BAKING THEORY EXAM ICING THEORY EXAM OVERALL EXAM MARK
 84%  76%  82%
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: Kayla has continued to achieve a high standard of work and displays a sound skill set. A good third terms work.
ICING: Kayla has been doing very well all term and if she keeps this up she should achieve good results at the end of the year.

 

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.