Samuel Tatham

1st year certificate course results

TERM 1

 

DAYS MISSED:

 

FUNCTIONS WORKED:  4  / 16

 

Week 1 Week 2 Week 3 b/fast prac Week 4 Week 5 Week 6 Week 7
Cooking 80 63 64 75 70 58 63 75
Baking 60 74 73 N/A 76 64.5 69,5 74
Icing 60 60 70 N/A 80 70 60 abs
Tests 28 72 48 N/A 55 53 58 N/A

 

Jam Candied peel Praline H/crunch Fudge Cake pops
Confectionary 91 96 100 60 95 0

 

1 2
Knife skills 80 72

 

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
49% 60% 84% 53% 58%
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
REWRITE EXAM
Pass mark: 50%
Class ave: 38%

 

BREAKFAST EXAM GROUP MARK BREAKFAST EXAM INDIVIDUAL MARK
79% 75%
Pass mark: 60% Pass mark: 60%

  

COMMENTS:

COOKING:  Sam has gotten through the 1st term.  He needs to focus on the reason why he is here and put the rest aside.  He needs to focus on his work and put all his energy and effort into absorbing all that Silwood has to offer.  I look forward to a more positive and better organised 2nd term with him.
BAKING: Samuel always tries his hardest in class and is quick to ask when he doesn’t quite understand something. Next term I would like to see him revise all relevant paperwork to help his theory and also read magazines to develop his presentational skills. As the year progresses and His confidence develops I think we will see a very satisfactory progress in Sam’s work. Keep trying hard Samuel.
ICING: Samuel seems to be settling down and speeding up, but he must not let small mishaps set him back.  A chef in training needs to know how to pick up and carry on.

 TERM 2

DAYS MISSED: 03rd May 2016 – Missed baking practical 12, Chef Nerita’s demonstration and icing & confectionery (make ganache) practical

 

 

Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Cooking 68  69  71  75  66  70  abs
Baking 70  69 71 81 abs 61  79  66
Icing 72  60  76  60  abs  95  80  80
Tests 53  40  37  33  62.5  47  n/a  n/a

 

Apple jelly Petit fours chocolates
Confectionery  100  60  68

 

PROJECTS:

EASTER PROJECT FRUIT AND VEGETABLE CHART
 61%  74%
Pass mark: 50% Pass mark: 50%
Class ave: 70% Class ave:  68%

 

 

Certificate Course
June Report 2016

 

NAME: Samuel TATHAM

PRACTICAL EXAMS:

CORDON BLEU EXAM ART OF THE TABLE EXAM UNSEEN COOKING EXAM BAKING EXAM UNSEEN ICING EXAM
53% 47% 60,5% 65% 64%
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
48% 50,5% 62% 44% 69% 71%
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
65% 66% 49%
Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: 78% Class ave: 74% Class ave: 70%


COMMENTS:

COOKING: Sam has improved this term. We know the hot kitchen is not his passion, however urge him to persevere as his skills gained this year may prove invaluable in his future career.
 
BAKING: I am pleased with Samuels’s progress this term and I can see his confidence is growing. His marks have dipped due to not being 100% weighed out in mise-en-place. He does have thirty minutes for this so there is no excuse not to be ready. This would help his organisational skills within class. Samuel is developing his skills nicely though and I am pleased to see him put in a little more effort in presentation every week. Keep it up Sam.
 
ICING:  Sam has really started improving each week and I think his confidence is now taking him in a new direction.  Well done Sam!


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.