Jeanette Human

1st year certificate course results

TERM 1

 

DAYS MISSED: 10th March 2016 – Missed Chef Carianne’s cooking demonstration 7, icing & confectionery (cake pops mise-en-place & fudge) practical & wine lesson 6

 

FUNCTIONS WORKED:   / 16

 

Week 1 Week 2 Week 3 b/fast prac Week 4 Week 5 Week 6 Week 7
Cooking 92 92 72 82 79 64 90 90
Baking 60 69.5 74 N/A 81 76 74 72
Icing 60 60 75 N/A 70 80 60 85
Tests 67 80 72 N/A 65 85 83 N/A

 

Jam Candied peel Praline H/crunch Fudge Cake pops
Confectionary 99 100 100 95 abs 98

 

1 2
Knife skills 80 66

 

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
82% 79% 90% 83% 83%
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% 90%
Pass mark: 60% Pass mark: 60%

 

COMMENTS:

COOKING:  Jeanette has had a good 1st term. She has done very well in theory and practical. I would like to see improvement in knife and presentation skills next term.
BAKING: Jeanette is a quiet member of the group who is displaying a good skill set. She is efficient and diligently works hard in each lesson , learning all she can. I look forward to her continued progress in second term.
ICING: Jeanette is a good hardworking, diligent student.

 TERM 2

DAYS MISSED:  05th May 2016 – Missed baking demonstration 13, cooking demonstration 13

 

Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Cooking  75  80  82  85  77 79  77 abs
Baking  76 77 80 77 83 80  76  80
Icing 68 60 78  60 60 70 65 70
Tests  90 56 60  48  84  73 N/A  N/A 

 

Apple jelly Petit fours chocolates
Confectionery  80  68  88

 

PROJECTS:

EASTER PROJECT FRUIT AND VEGETABLE CHART
54%  64%
Pass mark: 50% Pass mark: 50%
Class ave: 70% Class ave:

 

 

Certificate Course
June Report 2016

NAME: Jeanette HUMAN

PRACTICAL EXAMS:

CORDON BLEU EXAM ART OF THE TABLE EXAM UNSEEN COOKING EXAM BAKING EXAM UNSEEN ICING EXAM
77% 82,5% 76,5% 75% 68%
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
85% 89% 78% 87% 87,5% 85%
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
81% 76% 72%
Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: 78% Class ave: 74% Class ave: 70%


COMMENTS:

COOKING: Jeanette is working very well. She remains focused and puts in lovely effort. I would like to see her slow down a little in order to perfect her skills.
 
BAKING: Jeanette has continued to develop pleasing skills this term and I am pleased with her continued progress. Next term I would like to see her develop her presentational skills; read magazines, visit pinterest to aid this area. But overall well done Jeanette, keep up the hard work.
 
ICING: Jeanette was very unsure of herself when she started at Silwood. I see her growing each week and becoming stronger and more confident.  She will be producing good work by the end of the year.

 

TERM 3

 

DAYS MISSED: 01st August 2016 – Missed cooking practical 18 and international orals

 

16 – 19 August 2016 – Frank Marks’ demonstration & Thermomix dem, baking practical 20 & Russian demonstration, baking theory 21, cooking demonstration 21 and nutrition lesson 4, weekly test, French lesson 4, Cass Abrahams’ demonstration & kitchen clean up

 

 

Week 16 Week 17 Week 18 Week 19 Week 20 Week 21 Week 22 Week 23 Week 24 Week 25
Cooking 84 82,5 81 80  75  73 72 75  75 76
Baking 79 76 64 77  abs  77  71  77  80  71
Icing  60  60  70  65  60  0 60 60 60 81
Tests 70 72 79  83.5  80  60  92 N/A N/A  77

 

Chutney Nougat Marshmallows Marmalade Turkish delight Preserved fruit Lemon curd
Confectionery 90 100  90  70  100 80  n/a

 

PROJECTS:

INTERNATIONAL PROJECT INTERNATIONAL ORAL INTERNATIONAL SUMMARIES NUTRITION PROJECT
77%  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
 76%  91%  70%
Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 69% Class ave: 73% Class ave: 77%

 

JUNE/JULY WORK EXPERIENCE
MARK: 0%
COMMENT:

 

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
83% 73% 68% 78% 77%
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% 75%
Pass mark: 60% Pass mark: 60%
Class ave: 75% Class ave: 82%

 

 

COMMENTS:

COOKING:  Jeanette has had a good 3rd term, she works consistently and I am very pleased with her overall effort and skill. She is a delight to teach.
BAKING: Jeantte has continued to produce work of a good standard. She has a firm grasp of the theory behind baking and overall I am happy with her terms work.
ICING: Jeanette has really showed me what “giving it your all” has improved her so much. She will do well at the end of the year if she keeps this up.

 

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.