Renee Makin

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 87 85 90 81 90 86 92,5
Icing 60 abs 75 75 70 60  85
Tests 62 89 94 82 90 N/A

 

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

 

END OF 1ST TERM THEORY EXAMS:

BAKING THEORY EXAM ICING THEORY EXAM OVERALL END OF  TERM THEORY EXAM MARK
89% 92% 90%
Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 82% Class ave: 93% Class ave: 85.5%

 

COMMENTS:

BAKING: Renee has had a very successful first term. She has an excellent skill set and diligently applies herself each lesson. Overall, a great start to the year, keep up the good work.
ICING: Rene’s maturity and approach to each lesson means her results are good and the understanding is there.  She will have reached a high standard by the end of this course.

 TERM 2

DAYS MISSED:  06 & 08 April 2016 – Missed baking demonstration 9, icing & baking practical 8

 

Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Baking  abs 81 84 90  88 87  84  84
Icing  72  60  60 86
Tests  85  51  76  77  86  74  89  n/a

 

Apple jelly Petit fours chocolates
Confectionery  98  86  86

  

Patisserie Course

June Report 2016

NAME: Renée MAKIN

 

EXAMS:

CORDON BLEU PRACTICAL EXAM BAKING THEORY EXAM ICING THEORY EXAM
79% 92% 87%
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
87% 96% 73,5%
Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: 81% Class ave: 93% Class ave: 73%

 

COMMENTS:

BAKING:  Renee continues to impress me with her excellent skill set.  She is also to be commended on her June baking theory exam demonstrating a high standard of comprehension.  Overall an excellent 2nd term, keep it up!
 
ICING:  Renee’s work is of a very high standard and I hope she will pursue a future in doing this type of work.  She is precise, methodical and well prepared in each lesson.


TERM 3

DAYS MISSED:  14th September 2016  – Missed baking demonstration 25, weekly test, icing and baking practical 24

 

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 86 88 81 79  88  84  89  80  abs
Icing
Tests 83 84 86  83  70.5  93  abs

 

 

  Chutney Nougat Marshmallows Marmalade Turkish Delight Preserved Fruit Lemon curd Meringue icing
Confectionery 100 100  100  100  96 90    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
 84%  88%  85%
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: Renee has continued to achieve pleasing results each week and she has a sound understanding of the theory applied. Keep it up.
ICING: Renee has been very good from day one.  She approaches all her work with confidence now.

 

 

 

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.