A baking practical is usually judged twice: once on how you work and once on the finished product. Adding the two together into a single pile of deductions hides where the points actually went, which leaves you with nothing to practise. This calculator keeps the two sections apart all the way to the total.
Each section is first scored as (points allotted minus deductions) divided by points allotted, times 100, and then multiplied by its weight before the two are added. Because the conversion happens first, the sections can carry different allotted totals without skewing the result. If the weights do not add up to 100%, nothing is calculated and the current sum is reported instead. A total exactly equal to the pass mark counts as met.
No items, point values or weights are built in. Practical score sheets differ by category, awarding body and sitting, and are not always published, so no standard table exists. Copy the figures from the guide you are working from. Incomplete or disqualified attempts, and ways of combining two separate tasks, are out of scope.
Frequently Asked Questions
Points lost while making the item and points lost when the finished item is judged mean different things, so seeing which side cost more shows where to work.
They differ by category and awarding body, so the default is only an even 50 to 50 split. Enter the weights from your guide and the tool checks they total 100% first.
Yes. Each section is converted to a score out of 100 before the weights are applied, so unequal allotted totals still give the right result.