Daniele Ploos Van Amstel

1st year certificate course results

TERM 1

 

DAYS MISSED:

 

FUNCTIONS WORKED: 2  / 16

 

Week 1 Week 2 Week 3 b/fast prac Week 4 Week 5 Week 6 Week 7
Cooking 96 84 62 89 82 75 92 88
Baking 73 76 79 N/A 85 77 73 82
Icing 60 60 80 N/A 75 80 60 90
Tests 82 92 75 N/A 73 83 91 N/A

 

Jam Candied peel Praline H/crunch Fudge Cake pops
Confectionary 100 92 100 95 95 100

 

1 2
Knife skills 100 80

 

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
89% 88% 88% 96% 91%
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
70%
Pass mark: 50%
Class ave: 38%

 

BREAKFAST EXAM GROUP MARK BREAKFAST EXAM INDIVIDUAL MARK
82% 88%
Pass mark: 60% Pass mark: 60%

 

COMMENTS:

COOKING:  Danny has had a positive 1st term. She is organised, enthusiastic and has a positive energy in hot kitchen.  I would like to see her focus on knife and presentation skills next term.
BAKING: Danielle has shown steady progress this first term, and I am happy to see her skills developing nicely. She is to be commended on her end of term paper. Next term I want to see presentational skills growing, so read and research ideas to gain an understanding in this area. Overall I am happy with Danielle’s work.
ICING: Daniele is a good student who works consistently and is always well prepared for lessons.

 TERM 2

DAYS MISSED: 05th April 2016 – Missed baking practical 8, Chef Nerita’s demonstration 15 and icing & confectionery (apple jelly mise-en-place) practical

 

03rd May 2016 – Missed Chef Nerita’s demonstration 21

 

16th May 2016 – Missed InfoChefs

 

 

Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Cooking 78  79  83 86 79 83  82  84
Baking  abs 78  80  82.5  72  76  81  79
Icing  abs  60  74  60  60  75  70  80
Tests  91  68  74  67  92  63  n/a  n/a

 

Apple jelly Petit fours chocolates
Confectionery  100 95 78

 

PROJECTS:

EASTER PROJECT FRUIT AND VEGETABLE CHART
 65%  58%
Pass mark: 50% Pass mark: 50%
Class ave: 70% Class ave:  68%

 

 

Certificate Course
June Report 2016

NAME: Daniele PLOOS VAN AMSTEL

PRACTICAL EXAMS:

CORDON BLEU EXAM ART OF THE TABLE EXAM UNSEEN COOKING EXAM BAKING EXAM UNSEEN ICING EXAM
73% 82,5% 85% 81% 72%
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
94% 85% 85% 93% 81% 80%
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
82% 73% 79%
Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: 78% Class ave: 74% Class ave: 70%


COMMENTS:

COOKING: Daniele has had a great 2nd term. Her hard work and consistency are paying off.  Lovely to see her progress.
 
BAKING: Dani continues to develop a pleasing skill set. She is diligent and always ready for class, practically and theoretically, and her marks reflect this. I look forward to her continued success in third term keep up the good work Dani.
 
ICING: When Daniele is fully prepared for class her work is of a very high standard.

 

TERM 3

 

DAYS MISSED: 18th – 19th July 2016 – Missed cooking practical 17 quail (week 16), bean board talk and Chef Nerita’s demonstration 20

 

26th August 2016 – Missed bean board competition, weekly test and French lesson 5

 

23rd September 2016 – Missed end of term theory exams, History of food exam, exam outline handout and term 4 timetable handout.

 

 

 

Week 16 Week 17 Week 18 Week 19 Week 20 Week 21 Week 22 Week 23 Week 24 Week 25
Cooking 80 abs 78 76  74  76  73  70 83  80
Baking 84 75 78,5 78,5  74  82  79  70  80  63
Icing  60  60  70  65  60  68  60 60  60  83
Tests  0  0 82  77  78  abs  79 N/A N/A  abs

 

Chutney Nougat Marshmallows Marmalade Turkish delight Preserved fruit Lemon curd
Confectionery 100 abs  100  90  100  0  n/a

 

PROJECTS:

INTERNATIONAL PROJECT INTERNATIONAL ORAL INTERNATIONAL SUMMARIES NUTRITION PROJECT
 40%  80%
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
 65%  84%   abs
Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 69% Class ave: 73% Class ave: 77%

 

JUNE/JULY WORK EXPERIENCE
MARK: 90%
COMMENT: VILLA 47: Well presented, helpful and eager to learn. Takes instructions well.  Keep up the hard work!

 

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
abs abs abs abs abs
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
72% 83%
Pass mark: 60% Pass mark: 60%
Class ave: 75% Class ave: 82%

 

 

COMMENTS:

COOKING:  Danny works consistently well.  I am very happy with her overall work, but I am sorry that she missed her end of 3rd term theory exams as this can now only be made up after graduation.
BAKING: Dani has maintained a high standard of work and her practical skills are developing nicely. I am happy with Dani’s progress this term.
ICING: Daniele has always been a very good students and her work has always been well above average. It’s a pity that she missed the end of 3rd term theory exam.

 

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.