Ashtan Drake

1st year certificate course results

TERM 1

 

DAYS MISSED: 04th March 2016 – Missed kitchen clean up

 

FUNCTIONS WORKED:  12 / 16

 

Week 1 Week 2 Week 3 b/fast prac Week 4 Week 5 Week 6 Week 7
Cooking 88 86 82 91 77 70 81 87
Baking 82 80 76 N/A 75 77 72 83
Icing 60 60 70 N/A 70 75 60 80
Tests 75,5 82 66 N/A 61 69 65 N/A

 

Jam Candied peel Praline H/crunch Fudge Cake pops
Confectionary 95 100 100 100 98 100

 

1 2
Knife skills 80 81

 

END OF 1ST TERM THEORY EXAMS:

COOKING THEORY EXAM BAKING THEORY EXAM ICING THEORY EXAM DEMONSTRATION THEORY EXAM OVERALL END OF  TERM THEORY EXAM MARK
63% 50% 78% 74% 65%
Pass mark: 50% Pass mark: 50% Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 76% Class ave: 62% Class ave: 87% Class ave: 79% Class ave: 75%

 

WINE EXAM
68%
Pass mark: 50%
Class ave: 38%

 

BREAKFAST EXAM GROUP MARK BREAKFAST EXAM INDIVIDUAL MARK
88% 87%
Pass mark: 60% Pass mark: 60%

 

COMMENTS:

COOKING:  Ashtan has a good energy in hot kitchen.  I would like to see her knife and presentation skills improve next term.  She needs to focus more in class and not allow others to distract her.
BAKING: Ashtan has settled down well to the Silwood course and is steadily developing hr skill set, however I urge her to read and revise all relevant theory as she only just passed the end of term paper. This will help her understanding of the bakery principles helping her to achieve her true potential.
ICING: Ashtan is a good, hardworking student with good results.

 

TERM 2

DAYS MISSED: 13th May 2016 – Missed social media lecture & salt lecture

 

Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Cooking 79 82 78 88 85 86  84  abs
Baking  80  78  80  79  81  76  80  85
Icing  68  60  84  60  60  80  70  85
Tests  63 47 56 78  100  87  N/A  N/A

 

Apple jelly Petit fours chocolates
Confectionery  100  93  76

 

PROJECTS:

EASTER PROJECT FRUIT AND VEGETABLE CHART
 74%  70%
Pass mark: 50% Pass mark: 50%
Class ave: 70% Class ave:  68%

 

Certificate Course
June Report 2016

 

NAME: Ashtan DRAKE

PRACTICAL EXAMS:

CORDON BLEU EXAM ART OF THE TABLE EXAM UNSEEN COOKING EXAM BAKING EXAM UNSEEN ICING EXAM
79% 80% 68,5% 80% 60%
Pass mark: 60% Pass mark: 60% Pass mark: 60% Pass mark: 60% Pass mark: 60%
Class ave: 74% Class ave: 72% Class ave: 75% Class ave: 73% Class ave: 70%


THEORY EXAMS:

COOKING THEORY BAKING THEORY ICING THEORY GENERAL KNOWLEDGE ART OF THE TABLE FOOD SAFETY
70% 66% 61% 81% 97,5% 75%
Pass mark: 50% Pass mark: 50% Pass mark: 50% Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 78% Class ave: 73% Class ave: 77% Class ave: 80% Class ave: 79% Class ave: 75%


OVERALL AVERAGES:

 COOKING PRACTICALS BAKING PRACTICALS WEEKLY TESTS
83% 79% 71%
Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: 78% Class ave: 74% Class ave: 70%


COMMENTS:

COOKING:  Ashtan has had a great 2nd term. Her marks prove that her work and effort are improving. I look forward to her progress all round next term.
 
BAKING: Ashtan has achieved a good standard of work this term and is procuring pleasing marks. Her skill set is developing steadily and she seems to have a good grasp on comprehension. Next term I would like Ashtan to read magazines and research plating ideas to help develop this area in baking, but overall I am extremely happy with her work thus far.
 
ICING: Ashtan is an enthusiastic hard working student who prepares herself well for lessons.  Keep up the hard work, Ashtan!

 

TERM 3

 

 

DAYS MISSED: 01st – 02nd August 2016 – Missed baking practical 18, international oral  presentation and cooking mise-en-place on 01st Aug and cooking practical 18 and Chef Nerita’s demonstration on 02nd Aug

 

Week 16 Week 17 Week 18 Week 19 Week 20 Week 21 Week 22 Week 23 Week 24 Week 25
Cooking 82 69 71 73  70  71  82  79 85  72
Baking 79 85 abs 80  79  71  80  87  68  83
Icing  60  60  80  63  60 78 60 60 60 75
Tests 51 67 49  54  51  40  62 N/A N/A  67

 

Chutney Nougat Marshmallows Marmalade Turkish delight Preserved fruit Lemon curd
Confectionery 98 100  98  70  98 80  N/A

 

PROJECTS:

INTERNATIONAL PROJECT INTERNATIONAL ORAL INTERNATIONAL SUMMARIES NUTRITION PROJECT
17%  50%
Pass mark: 50% Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 51% Class ave: 66% Class ave: Class ave:

 

THEORY EXAMS:

NUTRITION EXAM FRENCH EXAM HISTORY OF FOOD EXAM
 67%  50%  14%
Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 69% Class ave: 73% Class ave: 77%

 

JUNE/JULY WORK EXPERIENCE
MARK: 98%
COMMENT: GRAZIA FINE FOOD & WINE: No comment from chef.

 

END OF 3RD TERM THEORY EXAMS:

COOKING THEORY EXAM BAKING THEORY EXAM ICING THEORY EXAM DEMONSTRATION THEORY EXAM OVERALL END OF  TERM THEORY EXAM MARK
70% 64,5% 76,5% 62% 67%
Pass mark: 50% Pass mark: 50% Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 71% Class ave: 63% Class ave: 66% Class ave: 57% Class ave: 65%

 

GROUP EXAM:

LUNCH EXAM GROUP MARK LUNCH EXAM INDIVIDUAL MARK
76% 85%
Pass mark: 60% Pass mark: 60%
Class ave: 75% Class ave: 82%

  

 

COMMENTS:

COOKING: Ashtan has worked well this term and I am very pleased with her results.
BAKING: Ashtan has continued to achieve pleasing results in baking. She shows a good understanding of her skills and I am pleased with her progress.
ICING: Ashtan is a very strong and interested student who will do very well at the end of the year.

 

TERM 4

DAYS MISSED:  

 

  Week 26 Week 27
Cooking    
Baking    
Icing    
Tests   N/A

 

  Piccalilli
Confectionery  

 

 

TEA EXAM GROUP MARK TEA EXAM INDIVIDUAL MARK
   
Pass mark: 60% Pass mark: 60%
Class ave: Class ave:

 

 

 

FINAL THEORY EXAMS:

THEORY OF COOKERY EXAM THEORY OF BAKING EXAM THEORY OF ICING EXAM GENERAL KNOWLEDGE THEORY EXAM ART OF THE TABLE THEORY EXAM INTERNATIONAL COOKERY THEORY EXAM
           
Pass mark: 50% Pass mark: 50% Pass mark: 50% Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: Class ave: Class ave: Class ave: Class ave: Class ave:

 

FINAL PRACTICAL EXAMS:

CORDON BLEU PRACTICAL EXAM CORDON BLEU 2 PRACTICAL EXAM BAKING PRACTICAL EXAM ICING PRACTICAL EXAM EXTERNAL INTERVIEW
         
Pass mark: 60% Pass mark: 60% Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: Class ave: Class ave: Class ave: Class ave:

 

SUGARCRAFT PROJECTS:

NOVELTY CAKE CHRISTMAS CAKE BASKET OF FLOWERS
     
Pass mark: 60% Pass mark: 60% Pass mark: 60%
Class ave: Class ave: Class ave:

 

 

 

 

 

All marks shown above are in percentages.
Theory pass mark is 50% and Practical pass mark is 60%.
In order to be certified students must pass Cooking, Baking and The Wine course.
Obtaining 0% for a practical means that the student didn’t hand in written work required for that specific practical.
N/A means that a test was not written that week.
abs stands for ABSENT.
If more than 3 cooking and baking practicals are missed (throughout the year) students WILL NOT graduate with the rest of his/her class and can only make these missed practicals up after graduation.