Roxanne Martin

1 Year Patisserie Course Results

TERM 1

 

DAYS MISSED:

 

FUNCTIONS WORKED:  4  /4

 

Week 1 Week 2 Week 3 Week 4 Week 5 Week 6 Week 7
Baking 86 79,5 84 82,5 86 81 83
Icing 60 60 75 75 90 60
Tests 83 87 75 81 79.5 88,5 N/A

 

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

 

END OF 1ST TERM THEORY EXAMS:

BAKING THEORY EXAM ICING THEORY EXAM OVERALL END OF  TERM THEORY EXAM MARK
85% 96% 88,5%
Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 82% Class ave: 93% Class ave: 85.5%

 

COMMENTS:

BAKING: Roxy diligently applies herself to each practical. Her presentational skills are developing as are her practical skills. I am pleased with her first terms work.
ICING:  Hard working and achieving very good results every week.

 TERM 2

DAYS MISSED:

 

Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Baking  84  79  82  84  84.5  85  86  80
Icing  84
Tests  68  71  48  71  88  63  89  n/a

 

Apple jelly Petit fours chocolates
Confectionery  100  96  98

 

Patisserie Course

June Report 2016

NAME: Roxanne MARTIN

 

EXAMS:

CORDON BLEU PRACTICAL EXAM BAKING THEORY EXAM ICING THEORY EXAM
77% 80% 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
83% 97% 73%
Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: 81% Class ave: 93% Class ave: 73%

 

COMMENTS:

BAKING:  Roxy continues to develop pleasing practical skills and shows a good level of comprehension regarding the theory applied to the lesson.  Her presentational skills are sweet and show thought.  Keep up the good work Roxy.
 
ICING:  Roxy is precise and hardworking and will continue to do well in the second half of the year.

 

TERM 3

DAYS MISSED: 08th September 2016 – Missed test, baking demonstration 24 and baking practical 23

 

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 83 82 81  81  86  84  86  abs 90
Icing
Tests 58 92 77  75 82 abs 45

 

 

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

 

 

FOOD SAFETY EXAM
83%
Pass mark: 50%
Class ave: 75%

 

END OF 3RD TERM THEORY EXAMS:

BAKING THEORY EXAM ICING THEORY EXAM OVERALL EXAM MARK
 78%  79%  78%
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: Roxy has maintained a high standard of work and I am happy with her progress this term.
ICING: Roxy is a good student and puts a lot of thought and preparation into her work each week .

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.