Runet van Heerden

1st year certificate course results

TERM 1

DAYS MISSED: 22nd – 23rd February 2016 – Missed cooking mise-en-place and cooking practical 4

 

FUNCTIONS WORKED: 3  / 16

 

Week 1 Week 2 Week 3 b/fast prac Week 4 Week 5 Week 6 Week 7
Cooking 88 72 69 84 77 62 76 71
Baking 76 66 74 N/A 65 62 66 71
Icing 60 60 75 N/A 70 75 60 85
Tests 55,5 69 34 N/A 54 62 59 N/A

 

Jam Candied peel Praline H/crunch Fudge Cake pops
Confectionary 95 92 100 100 85 100

 

1 2
Knife skills 90 92

 

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
60% 40% 78% 67% 59%
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
63%
Pass mark: 50%
Class ave: 38%

 

BREAKFAST EXAM GROUP MARK BREAKFAST EXAM INDIVIDUAL MARK
87% 71%
Pass mark: 60% Pass mark: 60%

 

COMMENTS:

COOKING:  Runet is quiet, respectful and focused. She needs to refine her presentation skills and  put more effort into theory.
BAKING: Runet tries hard each class to understand all she can. and is working hard each week. However she failed her baking paper this term which shows a lack of bakery understanding. She needs to work on this area as until she can grasp the reasons behind bakery skills , she will never fully reach her potential in the kitchen.
ICING: Runet has settled down well but still a little stressed for perfection.  She will do well in this course.

 TERM 2

DAYS MISSED: 06th May 2016  – Missed exam outline/timetable handout, project presentation and kitchen clean up.

18 – 20 May  – Missed Chef Nerita’s demonstration 18, icing (roses for exams), baking demonstration 15, cooking demonstration 15, cooking mise-en-place and cooking practical 14

 

 

Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Cooking 72 70 63 71 65 75  abs  74
Baking 79  70  72  77.5  72  68  64  69
Icing  62 60 78 60  60  65  abs  60
Tests  68  42  54  39  59  35  n/a  n/a

 

Apple jelly Petit fours chocolates
Confectionery  95  65 52

 

PROJECTS:

EASTER PROJECT FRUIT AND VEGETABLE CHART
 36%  18%
Pass mark: 50% Pass mark: 50%
Class ave: 70% Class ave:  68%

 

Certificate Course
June Report 2016

NAME: Runet VAN HEERDEN

PRACTICAL EXAMS:

CORDON BLEU EXAM ART OF THE TABLE EXAM UNSEEN COOKING EXAM BAKING EXAM UNSEEN ICING EXAM
70% 60% 70,5% 69% 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
43% 48% 66% 63% 61% 57%
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
67% 70% 52,5%
Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: 78% Class ave: 74% Class ave: 70%


COMMENTS:

COOKING: Runet has had a good 2nd term.  She is consistent and improving. I look forward to seeing her progress next term. We urge her to work on her theory results.
 
BAKING: Runet is a competent student and she has pleasing skills with in the bakery department however she consistently lets her marks down by not being ready and weighed up during mise-en-place, of which there is no excuse as they have thirty minutes to achieve this before the practical starts, also a few times she has failed to hand in all the relevant paperwork. These are easy marks to maintain. Runet could achieve her true potential if she rectifies these two areas. She is more than capable.
 
ICING: Runet has settled down well and is making fewer silly mistakes in class.  She must follow the theory during her practicals to attain a perfect result.

 

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 61 71 67 72  72  67  81  67  88  71
Baking 67 66 63 61  68  63  69.5  64  61  73
Icing  60  60  65  61 60 0 60  60  60  70
Tests 51 57,5 48 52 40 50 50.5 N/A N/A  49

 

Chutney Nougat Marshmallows Marmalade Turkish delight Preserved fruit Lemon curd
Confectionery  0 96  40  40  0 0  n/a

 

PROJECTS:

INTERNATIONAL PROJECT INTERNATIONAL ORAL INTERNATIONAL SUMMARIES NUTRITION PROJECT
not handed in yet  53%
Pass mark: 50% Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: Class ave: 66% Class ave: Class ave:

 

THEORY EXAMS:

NUTRITION EXAM FRENCH EXAM HISTORY OF FOOD EXAM
 56%  68%  74%
Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 69% Class ave: 73% Class ave: 77%

 

JUNE/JULY WORK EXPERIENCE
MARK: 95%
COMMENT: DELAIRE GRAFF ESTATE: Runet really fitted well into our team, and worked on all the sections during her time in the kitchen.  I wish her all the best in her career.

 

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
61% 47% 41% 37% 49%
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
73% 88%
Pass mark: 60% Pass mark: 60%
Class ave: 75% Class ave: 82%

 

COMMENTS:

COOKING: Runet has made wonderful progress and her plating skills have improved greatly; however she needs to revise all relevant theory in order to pass the theory aspect of the course as she did not pass the end of 3rd term theory exam.
BAKING: Runet has continued to apply herself to each practical and her presentational skills are very pleasing. I am happy with her thirds terms progression, but I urge her to revise all relevant theory as she did not manage to pass the end of 3rd term theory exam.
ICING: Runet must revise her theory so that she has a full understanding of the products she is using.

 

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.