Drew Morgan Efstratiou

1st year certificate course results

TERM 1

 

DAYS MISSED:

 

FUNCTIONS WORKED:  14 /16

 

Week 1 Week 2 Week 3 b/fast prac Week 4 Week 5 Week 6 Week 7
Cooking 84 82 72 87 79 67 85 84
Baking 68.5 73.5 73 N/A 77 80 75 81
Icing 60 60 80 N/A 75 70 60 90
Tests 66 85 76 N/A 70 84 81,5 N/A

 

Jam Candied peel Praline H/crunch Fudge Cake pops
Confectionery 100 96 100 98 95 100

 

1 2
Knife skills 90 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
85% 68% 92% 86% 81,5%
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
67%
Pass mark: 50%
Class ave: 38%

 

BREAKFAST EXAM GROUP MARK BREAKFAST EXAM INDIVIDUAL MARK
82% 84%
Pass mark: 60% Pass mark: 60%

 

 COMMENTS:

COOKING:  Drew has had good results this term. I would like to see her knife skills and presentation skills improving next term.
BAKING: Drew has started this year demonstrating a sound skill set and always tries hard each practical to develop her skills further. She can read magazines to aid her presentational skills but overall a good start to the year.
ICING: Drew is a strong student who takes her lesson seriously and therefore achieves a good standard.

 TERM 2

DAYS MISSED:

 

Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Cooking 79  81  77  87  77  81  81  90
Baking 79  80  79  80  88  88  83  85
Icing  80  60 82  60  60  70  80  85
Tests 82 68 83  64  100  82  n/a n/a

 

Apple jelly Petit fours chocolates
Confectionery 98  80 84

 

PROJECTS:

EASTER PROJECT FRUIT AND VEGETABLE CHART
83%  84%
Pass mark: 50% Pass mark: 50%
Class ave: 70% Class ave:  68%

 

 

Certificate Course
June Report 2016

 

NAME: Drew MORGAN EFSTRATIOU

PRACTICAL EXAMS:

CORDON BLEU EXAM ART OF THE TABLE EXAM UNSEEN COOKING EXAM BAKING EXAM UNSEEN ICING EXAM
76% 86% 75% 68% 70%
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% 86% 84% 93% 91% 81%
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
80% 79% 78%
Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: 78% Class ave: 74% Class ave: 70%


COMMENTS:

COOKING:  Drew improves with each practical.  She is working well. I look forward to seeing her improvements all round next term.
 
BAKING: Drew has really achieved a high standard of work this term and is maintaining a steady A average in her weekly results. She is extremely diligent and has applied herself 100% to each lesson. I am excited to see Drew’s growth these coming terms. Well done drew keep up all your hard work.
 
ICING: Drew works very hard every lesson. She is a conscientious student who strives for perfection every lesson. Keep up the good work!

 

TERM 3

 

DAYS MISSED:

 

 

 

Week 16 Week 17 Week 18 Week 19 Week 20 Week 21 Week 22 Week 23 Week 24 Week 25
Cooking 83 77 77 75  76  78  78  75  92 78
Baking 84 85 81,5 80  76.5  77  78.5  86  82  86
Icing  60  60  80  68  60 8 60 60 60 65
Tests 80 93 72  80  73  70.5  77 N/A N/A  70

 

Chutney Nougat Marshmallows Marmalade Turkish delight Preserved fruit Lemon curd
Confectionery 100 98  100  90  98 90  n/a

 

PROJECTS:

INTERNATIONAL PROJECT INTERNATIONAL ORAL INTERNATIONAL SUMMARIES NUTRITION PROJECT
 98%  75%
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
 70%  74%  100%
Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 69% Class ave: 73% Class ave: 77%

 

 

JUNE/JULY WORK EXPERIENCE
MARK: 70%
COMMENT: BANNETON BAKERY & CAFÉ: Applies herself well and completed tasks / jobs given without difficulties.

 

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
79% 73% 59% 59% 70%
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% 92%
Pass mark: 60% Pass mark: 60%
Class ave: 75% Class ave: 82%

 

COMMENTS:

COOKING: Drew has worked hard and improved her skills overall.  I am very happy with her progress.
BAKING: Drew has continued to produce work of a high standard and I am extremely happy with her skill set and theory knowledge. I am sad that Drew will not continue on next year as I believe she will show great promise in a baking environment.
ICING: Drew is such a strong student whose work is a pleasure to mark, as well as a pleasure to teach.

 

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.