Nazle Rhoda

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 90 83 80 88 83 84 86
Icing 60 60 80 80 65 60  90
Tests 78 63 72 48 74 N/A

 

Jam Candied peel Praline H/crunch Fudge Cake pops
Confectionary 100 100 100 100 96  93

 

END OF 1ST TERM THEORY EXAMS:

BAKING THEORY EXAM ICING THEORY EXAM OVERALL END OF  TERM THEORY EXAM MARK
66% 90% 74%
Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 82% Class ave: 93% Class ave: 85.5%

 

COMMENTS:

BAKING: Nazle has settled down well to the Silwood course and is procuring pleasing results. She does however need to revise all relevant theory as this is her weaker area and could hold her back from reaching her full potential. Overall though, a good start to the year.
ICING:   A pleasure to teach and pleasure to mark.  This course will equip her above her already high standard.

 TERM 2

DAYS MISSED:

 

Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Baking  82 83  79  90  84  89.5  89.5  81
Icing  70  60  60  82
Tests  70  66  76  73  58  83  100  n/a

 

Apple jelly Petit fours chocolates
Confectionery  100 96  86

 

Patisserie Course

June Report 2016

NAME: Nazle RHODA

 

EXAMS:

CORDON BLEU PRACTICAL EXAM BAKING THEORY EXAM ICING THEORY EXAM
81% 73% 84%
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
85% 97% 66%
Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: 81% Class ave: 93% Class ave: 73%

 

COMMENTS:

BAKING:  Nazle has continued to grow and develop pleasing practical skills.  Her presentational skills are developing nicely and I am pleased with her progress thus far.  Keep it up next term Nazle!
 
ICING:  Nazle is a good hardworking student whose experience shows in her work.  She produces work of very high standards each week. Well done!

 

TERM 3

DAYS MISSED:  02nd August 2016 – Missed weekly test, baking demonstration 19 and icing (flood work) practical

 

 

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 84 83 85  89  87  86  84  90
Icing
Tests 40 abs 71  55.5 62 67 74

 

 

  Chutney Nougat Marshmallows Marmalade Turkish Delight Preserved Fruit Lemon curd Meringue icing
Confectionery 100 abs  98 100 100 0   N/A 

 

 

FOOD SAFETY EXAM
64%
Pass mark: 50%
Class ave: 75%

 

 

END OF 3RD TERM THEORY EXAMS:

BAKING THEORY EXAM ICING THEORY EXAM OVERALL EXAM MARK
 74%  76%  75%
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: Nazle has continued to produce pleasing work and has a solid skill set. I am happy with her progress thus term.
ICING: Nazle’s understanding of this subject has always been good and I feel that she is now beginning to apply her knowledge to producing excellent work.

 

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.