Professional Documents
Culture Documents
Learner'S Assessment Report: Lycee de Ruhango Ikirezi & EMERU Intwali
Learner'S Assessment Report: Lycee de Ruhango Ikirezi & EMERU Intwali
Learner'S Assessment Report: Lycee de Ruhango Ikirezi & EMERU Intwali
Comprehensive Assessment
Comprehensive Assessment
Comprehensive Assessment
Integrated Assessment
Integrated Assessment
Integrated Assessment
Formative Assessment
Formative Assessment
Formative Assessment
Module Weight
Annual Average
Average Marks
Average Marks
Average Marks
Re-Assessment
Decision
Annual %
Module
Module title
Code
Complementary modules
CCMCB302 CREATE A BUSINESS 30 25 N/A 24 25 8 N/A 27 18 28 N/A 19 24 22 73 C
CCMCI301 CITIZENSHIP 30 21 N/A 21 21 29 N/A 23 26 30 N/A 20 25 24 80 C
CCMCL302 APPLY COMPUTER LITERACY 30 15 N/A 20 18 9 N/A 10 10 21 N/A 26 24 17 57 C
COMMUNICATE SIMPLY USING ENGLISH IN
CCMEN302
FAMILIAR SITUATIONS
30 20 N/A 12 16 17 N/A 8 13 24 N/A 23 24 17 57 C
PRATIQUER L'ACTIVITE DE COMMUNICATION EN
CCMFT302
FRANCAIS DANS LE METIER
30 25 N/A 26 26 0 N/A 16 8 15 N/A 21 18 17 57 C
CCMHE302 MAINTAINING SHE AT WORKPLACE 30 29 N/A 21 25 N/A N/A 25 83 C
CCMKK302 KISWAHILI WASTAN 30 20 N/A 20 20 23 N/A 17 20 17 N/A 15 16 19 63 C
CCMKN302 GUKORESHA IKINYARWANDA KIBONEYE 30 16 N/A 30 23 24 N/A 23 24 18 N/A 24 21 23 77 C
DESCRIBE THE OCCUPATION AND LEARNING
CCMOL32
PROCESS
30 28 N/A 23 26 N/A N/A 26 87 C
CCMWC302 COMMUNICATE EFFECTIVELY AT WORKPLACE 30 25 N/A 11 18 21 N/A 15 18 28 N/A 20 24 20 67 C
General modules
MAINTAIN FOOD AND BEVERAGE HYGIENE AND
FBOHS303
SAFETY
60 52 N/A 53 53 33 N/A 32 33 54 N/A 39 47 44 73 C
FBOEF301 APPLY ENGLISH FOR FOOD AND BEVERAGE 50 N/A 45 N/A 28 37 36 N/A 36 35 70 C
FRANCAIS PROFESSIONEL POUR CUISINE ET
FBOFC301
SERVICE EN HOTELERIE
50 8 N/A 25 17 37 N/A 34 36 30 N/A 29 30 27 54 C
FBOHT303 INTRODUCE HOSPITALITY AND TOURISM INDUSTRY 30 25 N/A 11 18 20 N/A 17 19 26 N/A 27 27 21 70 C
FBSCC302 APPLY CUSTOMER CARE RELATIONS 30 26 N/A 27 27 23 N/A 16 20 23 N/A 28 26 24 80 C
APPLIED MATHEMATICS FOR HOSPITALITY AND
GENAD301
TOURISM
30 15 N/A 18 17 16 N/A 21 19 23 N/A 19 21 19 63 C
Specific modules
FBOMP303 PREPARE MEAT, POULTRY AND EGG DISHES 80 80 66 73 76 77 62 72 73 91 C
FBOSB303 PREPARE SIMPLE BAKERY PRODUCTS 80 40 70 55 52 47 50 67 77 69 71 64 80 C
FBOSF303 SERVE FOOD AND BEVERAGE 70 49 48 49 53 41 47 70 64 32 55 54 77 C
FBOSS303 PREPARE STOCKS, SAUCES, AND SOUPS 70 33 47 40 49 49 49 60 67 60 62 55 79 C
FBOFN303 MAINTAIN FOOD NUTRIENTS IN COOKING 60 56 50 53 51 50 51 48 54 51 52 87 C
FBORO303 PERFORM RESTAURANT OPENING DUTIES 60 48 14 31 36 35 36 42 51 50 48 42 70 C
FBOSF303 PREPARE SALADS AND FRUITS 60 52 42 47 36 40 38 50 5 50 35 32 53 NYC
FBOVS303 PREPARE VEGETABLES AND STARCH DISHES 60 39 37 38 41 50 41 44 43 72 C
CUAAKP302 PERFORM KITCHEN MISE EN PLACE 50 30 43 37 40 19 30 42 46 26 38 37 74 C
FBOCD303 PERFORM FOOD AND BEVERAGE CLOSING DUTIES 40 37 37 37 24 0 12 34 31 33 29 73 C
FBOIW303 INTEGRATE THE WORKPLACE 30 27 26 27 27 90 C
Elective Non Examinable
FBODE303 DEUTSCH 30 26 23 25 23 19 21 23 77 C
Total Weights of assessed modules: 990 1150 1180 1240
TOTAL : 1240 695 693 699 791 694 750 919 471 830 920 911
PERCENTAGE : 70.61% 65.22% 77.97% 73.47%
POSITION : 34/56 45/55 30/54 38/54
TUYISHIMIRE Marie Claudine ( Class Trainer )'s
Comments & signature :
Module Weight = Module's learning hours = Credit * 10 N/A: Not Applicable , C: Competent , NYC: Not Yet Competent, P: In progress
Passing Line : 50% for mathematics, sciences and complementally modules while 70% is for core modules ( specific and general modules )
Module Annual Average : (Average of Formative .A + Average of Integrated .A + Average of Comprehensive .A ) / number of assessed terms
Promoted at 1st sitting
Promoted after re-assessment Date: 20-07-2023
Deliberation : Re-assessment required HABYARIMANA Eric
Advised to repeat School Principal
Dismissed