Forums › CIMA Forums › CIMA Certificate Pass Mark
- This topic has 10 replies, 9 voices, and was last updated 6 years ago by besstino.
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- April 24, 2017 at 4:12 pm #383414
Hi,
I remember for the old syllabus the pass mark was 50% and it was emphasized on the CIMA website. Now it doesn’t show anywhere what the pass mark is for the new syllabus.
Does anyone know?
Thanks
April 27, 2017 at 8:13 am #384094CIMA are very coy about pass marks, but I think you should aim for 70%.
May 2, 2017 at 11:21 am #384555You have to have 100 points form 150 to pass the exam….
May 2, 2017 at 6:45 pm #384618So, aim for 70%!
May 10, 2017 at 7:55 am #385578How many tests are there per exam?
May 10, 2017 at 1:24 pm #385602You only need to pass one. Each test is freshly created by the automated selection of questions form a very large bank of questions.
May 27, 2017 at 7:58 pm #388474AnonymousInactive- Topics: 0
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well…i was told by cima (when i called them) that i needed 100 out of 150 marks, which is 50%… go figure!
May 30, 2017 at 6:27 am #388897That will make 67% so we should aim for 70%
July 9, 2017 at 1:27 pm #395076Where are the practice questions for the certificate papers? Doe anyone know?
July 11, 2017 at 4:35 pm #395472Very misleading to advise people they have to get 100 out of 150. This is incorrect. I emailed a CIMA tutor through Kaplan and was told the pass mark is what is called a scaled score of 100/150. This does not mean 100 out of 150 (there are only 60 questions in BA1, 2 and 3 anyway). What it basically means is that as everyone who sits the exam will sit a completely different exam due to the questions being selected randomly, this means I could get a much easier set of questions than you. Therefore the use the scaled score to determine the difficulty of your exam and scale it against how well you done. It means there is no pass rate. You do your best, and regardless of how difficult the exam is you may still have a chance of passing. I like the idea of it and it should give everyone a boost.
October 7, 2018 at 10:32 am #476709is there anything like a distinction in the cima professional coarse
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