Taryn Dinsdale

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 79 75 80 79 75,5 83 82
Icing 60 60 75 75 90 60
Tests 52.5 73 59 60 75 79 N/A

 

Jam Candied peel Praline H/crunch Fudge Cake pops
Confectionary 100 96 100 100 98  90

 

END OF 1ST TERM THEORY EXAMS:

BAKING THEORY EXAM ICING THEORY EXAM OVERALL END OF  TERM THEORY EXAM MARK
69% 98% 79%
Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 82% Class ave: 93% Class ave: 85.5%

 

COMMENTS:

BAKING: Taryn approached each lesson with enthusiasm and keenness to learn all she can. Her skills are developing steadily. Taryn must read and revise all relevant paperwork as this is her weaker area and this will prevent her from reaching her full potential.
ICING:  Taryn has settled down well and is producing a good quality of work with a good understanding of the theory.

 TERM 2

DAYS MISSED: 09th & 10th June 2016 – Missed June Cordon Bleu practical exams

 

Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Baking  83 80 81 80  83  86  85  abs
Icing  90
Tests  76  60  71  94  80  91  81  n/a

 

Apple jelly Petit fours chocolates
Confectionery  100 96  78

 

Patisserie Course

June Report 2016

NAME: Taryn DINSDALE

 

EXAMS:

CORDON BLEU PRACTICAL EXAM BAKING THEORY EXAM ICING THEORY EXAM
N/A% 81% 89%
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
75% 95% 70,5%
Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: 81% Class ave: 93% Class ave: 73%

 

COMMENTS:

BAKING:  Taryn has continued to develop pleasing practical skills and is growing in confidence weekly.  Her thought to presentation is noticeable and her produce looks appetising.  A good term’s work Taryn, keep it up!
 
ICING:  Taryn is a talented and hard working student who does well in her week to week classes.

 

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 81 81  83  81  81  80  80  90
Icing
Tests 67 100 78,5  94 82 78.5 84

 

 

  Chutney Nougat Marshmallows Marmalade Turkish Delight Preserved Fruit Lemon curd Meringue icing
Confectionery 100 96  100  100  0 100   N/A 

 

 

FOOD SAFETY EXAM
 68%
Pass mark: 50%
Class ave: 75%

 

 

END OF 3RD TERM THEORY EXAMS:

BAKING THEORY EXAM ICING THEORY EXAM OVERALL EXAM MARK
 76%  88%  79%
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: Taryn has a good standard of work and her presentational skills are developing nicely. I would like her to gain more confidence in her abilities as she is more than able to achieve anything she wishes to.
ICING: Taryn work well every week and her high standard affords her her good marks.

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.