Julien Marlin

1st year certificate course results

TERM 1

 

DAYS MISSED:  

 

FUNCTIONS WORKED:   / 16

 

  Week 1 Week 2 Week 3 b/fast prac Week 4 Week 5 Week 6 Week 7
Cooking 88 84 76 83 74 67 60 81
Baking 68.5 72 72 N/A 71 60 70 60
Icing 60 60 65 N/A 70 70 60 65
Tests 62 65 41 N/A 51 61 61 N/A

 

  Jam Candied peel Praline H/crunch Fudge Cake pops
Confectionary 73 0 (no name) 100 90 70 95

 

  1 2
Knife skills 90 76

 

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
48% 56% 84% 67% 61%
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
 
Pass mark: 50%
Class ave:

 

BREAKFAST EXAM GROUP MARK BREAKFAST EXAM INDIVIDUAL MARK
88% 81%
Pass mark: 60% Pass mark: 60%

 

COMMENTS:

COOKING:  Julien needs to focus on theory, as this will help his timing and skill in the kitchen.  I look forward to seeing him work at a better pace next term.  He needs to refine knife and presentation skills.
BAKING: Julien has greeted each class this term with enthusiasm and eagerness to learn and his skills are developing steadily. He does need to read and revise all relevant paperwork as this is his weaker area. Growth in understanding will aid his skill development in the practical. I know he can do it.
ICING: Julien has settled down well at icing and beginning to gain his confidence.

 TERM 2

DAYS MISSED:  

 

  Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Cooking                
Baking                
Icing                
Tests                

 

  Apple jelly Petit fours chocolates
Confectionery      

 

PROJECTS:

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

 

JUNE PRACTICAL EXAMS:

CORDON BLEU PRACTICAL EXAM BAKING PRACTICAL EXAM UNSEEN COOKING PRACTICAL EXAM ICING PRACTICAL EXAM
       
Pass mark: 60% Pass mark: 60% Pass mark: 60% Pass mark: 60%
Class ave: Class ave: Class ave: Class ave:

 

JUNE THEORY EXAMS:

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

 

COMMENTS:

 

 

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.