Yolanda Story

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 91 85 91 85 90 90 93
Icing 60 60 80 75 70 60  90
Tests 73 89 87.5 82 91 93 N/A

 

Jam Candied peel Praline H/crunch Fudge Cake pops
Confectionary 100 100 100 100 100  85

 

END OF 1ST TERM THEORY EXAMS:

BAKING THEORY EXAM ICING THEORY EXAM OVERALL END OF  TERM THEORY EXAM MARK
93% 96% 94%
Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 82% Class ave: 93% Class ave: 85.5%

 

COMMENTS:

BAKING: Yolanda has had an excellent start to the year. Her skill set is pleasing and her presentational skills show flair and refinement. Next term I want to see Yolanda settle down with her confidence and not worry quite so much as she is an extremely capable student who has a lot of potential within a bakery environment. I look forward to Yolanda’s growth next term.
ICING:  Yolanda has calmed down a lot and therefore her work has taken on a far more positive outcome. She is extremely hard working.

 

TERM 2

DAYS MISSED:  22nd April 2016 – Missed  baking practical 10

 

 

Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Baking  86  79  88 89  79  89  82  86.5
Icing  70  60  60  70
Tests  82  77  100  77  92  94  89  n/a

 

Apple jelly Petit fours chocolates
Confectionery  100  95  90

 

Patisserie Course

June Report 2016

NAME: Yolanda STORY

 

EXAMS:

CORDON BLEU PRACTICAL EXAM BAKING THEORY EXAM ICING THEORY EXAM
79% 82% 91%
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% 97% 80%
Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: 81% Class ave: 93% Class ave: 73%

 

COMMENTS:

BAKING:  Yolanda always applies herself 100% to each practical and her skill set is pleasing.  She always shows flair and refinement with her presentational skills.  She needs to develop confidence in herself next term as she is an extremely competent baker and I am happy with her progress thus far.
 
ICING:  Yolanda worries unnecessarily each week.  Her theoretical understanding is excellent and understands when mistakes are made.  She is to be commended on an excellent icing theory exam paper. Well done!

 

TERM 3

DAYS MISSED: 20th July 2016 – Missed baking demonstration 17 and icing and chutney practical

 

 

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 89 82 82  84  91  90  86  89
Icing
Tests 67 76 86  89 73.5 93 87

 

 

  Chutney Nougat Marshmallows Marmalade Turkish Delight Preserved Fruit Lemon curd Meringue icing
Confectionery 100 98  98  100 100   N/A 

 

 

FOOD SAFETY EXAM
70%
Pass mark: 50%
Class ave: 75%

 

END OF 3RD TERM THEORY EXAMS:

BAKING THEORY EXAM ICING THEORY EXAM OVERALL EXAM MARK
 90%  97%  92%
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 continued to achieve a high standard of work and her baking skills are accomplished, she needs to become more confident in her abilities as she is a very able baker and I am happy with her work thus far.
ICING: Yolanda is a dedicated and outstanding student who needs not be so harsh on herself.  She always does very good 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.