Monica Matthews

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 83 73,5 81 90 84 85 88
Icing 60 60 70 70 85 60
Tests 70 67 81 71 84 95 N/A

 

Jam Candied peel Praline H/crunch Fudge Cake pops
Confectionary 100 100 100 80 100  78

 

END OF 1ST TERM THEORY EXAMS:

BAKING THEORY EXAM ICING THEORY EXAM OVERALL END OF  TERM THEORY EXAM MARK
94% 98% 95%
Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 82% Class ave: 93% Class ave: 85.5%

 

COMMENTS:

BAKING: Monica applies herself 100% to each practical and her skills are steadily developing. I am also happy with the growth of her presentational skills. Monica is to be commended on her excellent end of term theory paper. Well done , Keep it up!
ICING:   Monica is far better than she thinks.  Her self confidence has already started to grow and will continue through the year.

 TERM 2

DAYS MISSED:

 

Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Baking  85 82 84 90  83  90  85  82
Icing  82
Tests  94  80  86  90  100  94  78  n/a

 

Apple jelly Petit fours chocolates
Confectionery  100 90  90

 

Patisserie Course

June Report 2016

NAME: Monica MATTHEWS

 

EXAMS:

CORDON BLEU PRACTICAL EXAM BAKING THEORY EXAM ICING THEORY EXAM
78% 89% 85%
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
84% 93% 84%
Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: 81% Class ave: 93% Class ave: 73%

 

COMMENTS:

BAKING:  Monica has maintained a high standard of work this term and displays a good skill level.  Her presentational skills are developing nicely.  Overall a pleasing second term, keep it up Monica.
 
ICING:  Monica has gained such confidence so far that her work is really beginning to show that.

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 85 83 83  79  85  83  82  80  88
Icing
Tests 79 95 86  94 88 95 83

 

 

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

 

 

FOOD SAFETY EXAM
91%
Pass mark: 50%
Class ave: 75%

 

END OF 3RD TERM THEORY EXAMS:

BAKING THEORY EXAM ICING THEORY EXAM OVERALL EXAM MARK
 92%  94%  93%
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: Monica has continued to apply herself to each practical and her confidence in her abilities is growing. Her work is off a high standard and I am happy with her work thus far.
ICING: Monica has become more confident as the term progressed and achieves far more than she believes she does.

 

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.