Sebastian Sanchez

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 92 77 72 85 76 73 78 75
Baking 74 77 76 N/A 70 61 69 72
Icing 60 60 65 N/A 75 60 60 70
Tests 50 80 75 N/A 48 63 74 N/A

 

Jam Candied peel Praline H/crunch Fudge Cake pops
Confectionary 73 66 100 60 75 85

 

1 2
Knife skills 90 79

 

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
69% 78% 88% 69% 74%
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
61%
Pass mark: 50%
Class ave: 38%

 

BREAKFAST EXAM GROUP MARK BREAKFAST EXAM INDIVIDUAL MARK
88% 75%
Pass mark: 60% Pass mark: 60%

 

COMMENTS:

COOKING:  Sebastian shows potential to excel in hot kitchen.  I would like to see him put more effort into his theory work and with better organisation I foresee more focus next term.
BAKING: Sebastian has started the term well and is demonstrating a sound skill set. I am happy with his theory paper which demonstrates his understanding of the principles of baking. Next term I wasn’t to see his presentational skills grow, reading magazines and researching ideas will aid this. I look forward to his continued growth in term 2.
ICING: Sebastian must push himself to perfection because he is more than capable of achieving very good marks.

 TERM 2

DAYS MISSED: 21st April 2016  – Missed baking practical 10, cooking demonstration 11 and icing practical (ice hot milk sponge)

 

03rd May 2016 – Missed Chef Nerita’s demonstration 21

 

17th – 18th May – Missed cooking practical 14 and Jon Ratciffe’s talk & baking theory & Chef Nerita’s demonstration 18

 

 

Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Cooking 74  70  73  77  78  79  abs  70
Baking 74  68  abs  65.5  72  60  62  66
Icing 54  60  abs  60  60  70  75  60
Tests 58  61  48  39  83  53  n/a  n/a

 

Apple jelly Petit fours chocolates
Confectionery  0  80  70

 

PROJECTS:

EASTER PROJECT FRUIT AND VEGETABLE CHART
 51%  46%
Pass mark: 50% Pass mark: 50%
Class ave: 70% Class ave:  68%

 

 

Certificate Course
June Report 2016

 

NAME: Sebastian SANCHEZ

PRACTICAL EXAMS:

CORDON BLEU EXAM ART OF THE TABLE EXAM UNSEEN COOKING EXAM BAKING EXAM UNSEEN ICING EXAM
70% 62% 72,5% 60% 60%
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
76% 59% 76% 74% 80% 79%
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
72% 64% 61%
Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: 78% Class ave: 74% Class ave: 70%


COMMENTS:

COOKING: Sebastian has had a good 2nd term.  I would still like to see more effort in theory as this will help him in practice.
 
BAKING: Sebastian’s aggregate has dropped this term. Failure to hand in correct paperwork, not wearing the correct uniform and not being ready for class are all affecting his marks. His actual skills are developing and he is capable of achieving a pleasing aggregate if he applies himself 100% to each and every class. You can do it, Sebastian!
 
ICING: Sebastian is capable of good work but needs to concentrate consistently. He has a good positive attitude in every lesson.

 

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 76 68 73 55  64 57 76 69 75 69
Baking 60 68 58 62,5  60  61  60  72  62  65
Icing  60  60  65  66  60  53 60 60  60  68
Tests 60 45 59  57  60  52.5  67 N/A N/A  61

 

Chutney Nougat Marshmallows Marmalade Turkish delight Preserved fruit Lemon curd
Confectionery 70 80  100  60  0 80  n/a

 

PROJECTS:

INTERNATIONAL PROJECT INTERNATIONAL ORAL INTERNATIONAL SUMMARIES NUTRITION PROJECT
0%  60%
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
 63%  67%  86%
Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 69% Class ave: 73% Class ave: 77%

 

JUNE/JULY WORK EXPERIENCE
MARK: 90%
COMMENT: GRAZIA FINE FOOD & WINE: No comment from chef.

 

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
67% 61% 68% 50% 61%
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
76% 75%
Pass mark: 60% Pass mark: 60%
Class ave: 75% Class ave: 82%

 

COMMENTS:

COOKING:  Sebastian has worked consistently this term; however he can still try to put more effort into theory and can be more organised for his practical classes.
BAKING: Sebastian has applied himself more this term and is handing in some paperwork. He also demonstrates a sound understanding of the theory applied to each practical. He would benefit especially in the exams to be well prepared and organized both in paperwork and scaling off ingredients. But overall I am happy with his progress.
ICING: After the noise Sebastian makes at the beginning of a class, he settles down and does good work. I am pleased with his steady progress this year.

 

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.