However, there may be a minority (probably a third of the year, myself included) who feel that perhaps there was a substantial variation in difficulty between the exam pieces. I was hoping that you would help me ascertain if this claim is substantiated by volunteering your exam mark, what you made, and which group you are in. To do this, select the 'SIGN WITH FACEBOOK' tab, and enter in your details under 'comments.' For example, LT_B_80 for a student in group B doing the lemon tart for the exam and achieving a mark of 80. Please feel free to change the display options so that you remain anonymous.

If the results do show that your exam piece significantly affects the mark you obtained, I will send an email to LCB suggesting that, in the years to come, the results are weighted according to the difficulty of the respective recipes, or that different recipes are used for the exam. I may also mention other niggling concerns I have, such as: the use of (or rather the lack of) error-carried-forward in marking the exam; the way by which we were informed of the details of our graduation and also its unexpected break from tradition; and the manner by which we were organised for the written exam. 

If anybody else has any other issues to raise, include them in your comments and I will try get a petition going which can later be sent to LCB. 

PLEASE LINK THIS PETITION TO EVERYBODY DOING BASIC PATISSERIE DURING THE TERM STARTING IN JANUARY 2012.

THANK YOU VERY MUCH FOR YOUR TIME!