Yolanda de Rock

1 Year Patisserie Course Results

TERM 1

 

DAYS MISSED:

 

FUNCTIONS WORKED:   1 /4

 

Week 1 Week 2 Week 3 Week 4 Week 5 Week 6 Week 7
Baking 83 76 79 83,5 83 86 79
Icing 60 60 70 85 85 60
Tests 71 87 44 63 89 90 N/A

 

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

 

END OF 1ST TERM THEORY EXAMS:

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

 

COMMENTS:

BAKING: Yolanda has settled down well to the course and is procuring pleasing results. She is to be commended on her end of term paper which demonstrated a sound understanding of bakery principles. Keep it up!
ICING:  Hard consistent worker who pushes herself every lesson.

 

TERM 2

DAYS MISSED:

 

Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Baking  86  81.5 80 87  81.5  87  86  79
Icing  86
Tests 79 60 71  77  84  89  89  n/a

 

Apple jelly Petit fours chocolates
Confectionery  100 96  98

 

Patisserie Course

June Report 2016

NAME: Yolanda DE ROCK

 

EXAMS:

CORDON BLEU PRACTICAL EXAM BAKING THEORY EXAM ICING THEORY EXAM
79% 85% 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
82,5% 98% 76%
Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: 81% Class ave: 93% Class ave: 73%

 

COMMENTS:

BAKING: Yolanda is a competent student who has maintained a high standard of work.  Her presentational skills show flair and refinement.  I am extremely happy with her progress this term.
 
ICING:  Yolanda is a hard working and very talented student who can go far in this industry.

 

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 86 84 80  86  86  89  83  82  91
Icing
Tests 52 74 79  78  88  88  64

 

 

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

 

 

FOOD SAFETY EXAM
 87%
Pass mark: 50%
Class ave: 75%

 

 

END OF 3RD TERM THEORY EXAMS:

BAKING THEORY EXAM ICING THEORY EXAM OVERALL EXAM MARK
 87.5%  74%  84%
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: Yolanda has maintained a good skill level and her practical skills are pleasing. She also displays flair with her presentational skills. Overall a good third term.
ICING: Yolanda is consistently hard working and achieving a high standard of 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.