Rona Swart

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 84 81 68 83 81 65 83 92
Baking 73 76 71 N/A 79 72 70 75
Icing 60 60 70 N/A 90 75 60 90
Tests 70,5 88 76 N/A 71 82 78,5 N/A

 

Jam Candied peel Praline H/crunch Fudge Cake pops
Confectionary 98 100 100 95 90 98

 

1 2
Knife skills 85 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
80% 78% 82% 75% 78,5%
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
73%
Pass mark: 50%
Class ave: 38%

 

BREAKFAST EXAM GROUP MARK BREAKFAST EXAM INDIVIDUAL MARK
87% 92%
Pass mark: 60% Pass mark: 60%

 

COMMENTS:

COOKING:  Rona is improving with each week, confidence comes with comfort in the kitchen.  She needs to focus on knife and presentation skills. A very positive 1st term.
BAKING: Rona has settled down well and is starting to display understanding of bakery principles. She needs to develop her confidence in her baking skills and this will help her grow as a cook. Read magazines and google for ideas on plating to help develop presentational skills. I am happy though with her work thus far.
ICING: Rona is still a little stressed at times but her confidence is growing each week and her results show a steady rise.

 TERM 2

DAYS MISSED:  22nd – 23rd May 2016 – Missed cooking mise -en-place and cooking practical 16 (week 15) and recap for exams

 

Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Cooking 72  79 77 79 81 79  78  79
Baking  75  69  67  78  77  66  75  70.5
Icing 72 60 84  60  60  65  85  65
Tests 77 65 61  70  94  57  n/a  n/a

 

Apple jelly Petit fours chocolates
Confectionery 100  93  88

 

PROJECTS:

EASTER PROJECT FRUIT AND VEGETABLE CHART
78%  70%
Pass mark: 50% Pass mark: 50%
Class ave: 70% Class ave:  68%

 

 

Certificate Course
June Report 2016

NAME: Rona SWART

PRACTICAL EXAMS:

CORDON BLEU EXAM ART OF THE TABLE EXAM UNSEEN COOKING EXAM BAKING EXAM UNSEEN ICING EXAM
70% 69,5% 72% 77% 66%
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% 84% 80% 83% 81% 83%
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
74% 73% 74%
Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: 78% Class ave: 74% Class ave: 70%


COMMENTS:

COOKING: Rona has had a good term.  She works well and has good consistent marks.
 
BAKING: Rona is a competent student and her skills are developing steadily however she loses unnecessary marks because she fails to be weighed out and ready for class. There is a thirty-minute allocation time so there is no excuse to not be ready. She is more than capable of achieving a pleasing grade average if she manages this area better.
 
ICING:  Rona could slow down a little and make sure she is well prepared for each lesson.  Her work is always good.

 

TERM 3

 

DAYS MISSED: 08th August – Missed international orals and icing and confectionery (preserved fruit) practical

 

 

Week 16 Week 17 Week 18 Week 19 Week 20 Week 21 Week 22 Week 23 Week 24 Week 25
Cooking abs 78 73 67  72  67  67  64 83  70
Baking 77 66 70 68  60  64  76  67  64  81
Icing  60  60  85  61  60  55  60  60  60  78
Tests 66 79 84  88  84  68  74 N/A N/A  69

 

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

 

PROJECTS:

INTERNATIONAL PROJECT INTERNATIONAL ORAL INTERNATIONAL SUMMARIES NUTRITION PROJECT
60%  85%
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
 81%  90%  92%
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
70% 61% 71% 77% 69%
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
78% 83%
Pass mark: 60% Pass mark: 60%
Class ave: 75% Class ave: 82%

 

COMMENTS:

COOKING: Rona works well and always has a positive attitude.  I am very happy with her work.
BAKING: Rona has continued to develop a pleasing skill set. Her organizational skills are pleasing and I am happy with her overall continued progress.
ICING: Rona has always been conscientious and hard working and produces good work. Attention to detail Rona!!!!

 

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.