SCHOOL OF CULINARY ARTS & FOOD SCIENCE

REFLECTIVE LEARNING PORTFOLIO ASSESSMENT

2021

MODULE NAME: Professional Patisserie and Boulangerie

MODULE CODE: CUL50208
Due DATE: 26th of November 2021

1. DESCRIPTION OF THE REFLECTIVE LEARNING PORTFOLIO TASK

During your theoretical experience in the class for the subject CUL50308 you will experience a
range of challenges as part of your logical and mental development. It is a subject and career
which requires both of these functions to succeed.

This short reflective assignment requires you to reflect on the experience paying specific
attention to the individual nature of the subject and how you have developed your theoretical
knowledge in this subject. You are required to write a maximum of one (1) page assignment
based purely on your own experiences and thoughts. This means that the assignment will be
written in the first person using words such as ‘I’, ‘me’, ‘you’, and ‘us’. All of the content will be
based on your own experience and interpretations.

To answer the questions you will need to take some time before you write to reflect and
remember both your positive and negative experiences throughout the semester. To help you to
be able to complete the assessment efficiently we recommend you take notes or keep a journal
of your classes throughout the semester to assist when writing you reflections.

2. FORMAT

Arial or Times New Roman with font size of 11 is permitted in your assignment. Length: The
completed portfolio reflective learning exercise should be a word processed 1 page document
(minimum) in length (excluding pictures) or equivalent. Pictures if desired could also be inserted
to illustrate your reflections.
3. QUESTIONS TO ADDRESS AS PART OF THE ASSIGNMENT;

1) What challenges or difficulties did you face during this subject?

2) How did you overcome these challenges or difficulties? If you were not able to overcome
these challenges what do you think prevented you from doing so?

3) What areas did you think you performed well in within this subject?

4) If you were to rate your own performance in this subject on a scale of 1-10 (with one being
the lowest and 10 the highest) against the learning outcomes what mark would give yourself
and why? Explain and give evidence for the mark you have awarded yourself.

5) How do you think the experience and knowledge you have learned in this subject will benefit
your future career prospects and goals? Do you think they are relevant to your future career
prospects and goals?

6) Think of another skill or attribute that is relevant to your future career goals that you have
learned during the subject (example: communication, use of technology, team work) and relate
that attribute or skill to your future career goals, how will it benefit you?

7) Describe some of the different feelings and emotions you have experienced throughout this
subject, do you think these feeling and emotions have helped you to learn or have they been a
by-product of the learning process or environment?
Cover Page Template

SCHOOL OF CULINARY ARTS AND FOOD SCIENCE

Portfolio ASSESSMENT
AUGUST 2021

MODULE NAME:
PROFESSIONAL PATISSERIE AND BOULANGERIE

MODULE CODE: CUL50208

Due DATE: 26th of November 2021

NAME OF STUDENT :

STUDENT ID NUMBER :

BATCH/GROUP :
1) What challenges or difficulties did you face during this subject?

- As a culinary student, it is common for us to face difficulties in the kitchen or anywhere else.
There were some difficulties I had to face during my practical classes throughout this semester
in the kitchen. Firstly, my classes started in August which I was not going for classes or working
for a long time, resulting in a slow and unfocused mind. So the first day of kitchen was a bit slow
and I did not get the hang of it. Secondly, I was the only one from my batch who joined this
semester so I did not get a chance to know my partners better yet, which then led to poor
communication.

2) How did you overcome these challenges or difficulties? If you were not able to
overcome these challenges what do you think prevented you from doing so?

- In life, we must learn to overcome our problems and not run away from it because it will only
make our lives harder. I had to overcome these problems and obstacles to become better.
Since I had difficulties catching up on the practical classes, I studied the recipe before attending
the classes, so that I would be aware and could understand what I was going to do on that day.
The second problem that I faced was having no communication with my friends. To overcome
this problem, I got to know my friends better. I introduced myself to them and then communicate
with them during my practical classes in the kitchen. By doing this, I was able to do my task
given by our chef in a proper flow.