Trishanta Chetty

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 81 75 79,5 90 87 81,5 88
Icing 60 60 70 75 85 60
Tests abs 57 69 66 89 88,5 N/A

 

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

 

END OF 1ST TERM THEORY EXAMS:

BAKING THEORY EXAM ICING THEORY EXAM OVERALL END OF  TERM THEORY EXAM MARK
84% 98% 88,5%
Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 82% Class ave: 93% Class ave: 85.5%

 

COMMENTS:

BAKING: Trishanta has had a good first term and demonstrates as sound skill set. I am pleased with the start to her year.
ICING:  Trish has a good positive attitude to the course and is doing very well.

 

TERM 2

DAYS MISSED:

 

Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Baking  87  79  81  78  88  89  88  84.5
Icing  80
Tests  80  71  62  81  100  77  78  n/a

 

Apple jelly Petit fours chocolates
Confectionery  100  96  84

 

 

Patisserie Course

June Report 2016

NAME: Trishanta CHETTY

 

EXAMS:

CORDON BLEU PRACTICAL EXAM BAKING THEORY EXAM ICING THEORY EXAM
80% 95% 92%
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% 71%
Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: 81% Class ave: 93% Class ave: 73%

 

COMMENTS:

BAKING: Trishanta is to be commended on her baking theory exam paper.  She shows excellent comprehension of theory.  Her practical work is pleasing and I am happy with her effort in presentation.  Keep up the good work Trish!
 
ICING:  Trish is a good consistent student who does her best every lesson.  Her written work is very good giving her a clear understanding of the theory.


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 88 80  86  78  88  85 74 90
Icing
Tests 62,5 63 70  72 68 88 70

 

 

  Chutney Nougat Marshmallows Marmalade Turkish Delight Preserved Fruit Lemon curd Meringue icing
Confectionery 100 100  100  100  0 100    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
 90%  82%  88%
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: Trishanta has maintained a good standard of work this term and her theory is sound. I am happy with her progress.
ICING: Trish must push herself all the time because she shows a lot of talent in my area of teaching.

 

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.