Tess Witney

1st year certificate course results

TERM 1

 

DAYS MISSED:

 

FUNCTIONS WORKED:  7 / 16

 

Week 1 Week 2 Week 3 b/fast prac Week 4 Week 5 Week 6 Week 7
Cooking 80 88 79 89 82 73 87 88
Baking 78 71 80 N/A 78 76 74 80
Icing 60 60 75 N/A 70 80 60 85
Tests 83 85 76 N/A 83 87 88 N/A

 

Jam Candied peel Praline H/crunch Fudge Cake pops
Confectionary 95 88 100 95 98 100

 

1 2
Knife skills 100 78

 

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
91% 81% 90% 91% 88%
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
 78%
Pass mark: 50%
Class ave: 38%

 

BREAKFAST EXAM GROUP MARK BREAKFAST EXAM INDIVIDUAL MARK
87% 88%
Pass mark: 60% Pass mark: 60%

 

COMMENTS:

COOKING:  Tess has had a great 1st term. Her diligence and discipline are admirable. With good marks all round, I look forward to seeing her progress next term.
BAKING: Tess has had a good start to the year and is procuring pleasing results. Her theory shows a good understanding of bakery principles and I am happy with her work thus far. Keep it up.
ICING: Tess is very hard working, diligent student whose work is of a very high standard.  Keep up the god work!

 

TERM 2

DAYS MISSED:

 

Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Cooking  74  79  77  76  81  81  80  83
Baking 77  79  79  85  80  79  75  81
Icing 82 60 74  60  60  80  87  78
Tests 89 66 76  75  97  78  n/a n/a 

 

Apple jelly Petit fours chocolates
Confectionery 98  85 84

 

PROJECTS:

EASTER PROJECT FRUIT AND VEGETABLE CHART
88%  74%
Pass mark: 50% Pass mark: 50%
Class ave: 70% Class ave:  68%

 

Certificate Course
June Report 2016

NAME: Tess WITNEY

PRACTICAL EXAMS:

CORDON BLEU EXAM ART OF THE TABLE EXAM UNSEEN COOKING EXAM BAKING EXAM UNSEEN ICING EXAM
81% 72,5% 83% 76% 74%
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
87% 80,5% 81% 87% 84% 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
81% 78% 82%
Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: 78% Class ave: 74% Class ave: 70%


COMMENTS:

COOKING:  Tess has had a great term. With impressive marks and hard work she is doing great.  She can put some extra effort into knife skills.  I look forward to her continued improvement.
 
BAKING: Tess has steadily developed a pleasing skill set and is a competent baker. She has started to acquire pretty presentational skills and has good understanding of the work involved. Overall a good terms work and I look forward to her continued growth next term. 
 
ICING: Tess is a good strong student who pays a lot of attention to detail. Well done!

 

TERM 3

 

DAYS MISSED:  26th & 29th August – Missed weekly test and French lesson 5 AND sugar lesson, French lesson 6 and lunch cook off

 

 

 

Week 16 Week 17 Week 18 Week 19 Week 20 Week 21 Week 22 Week 23 Week 24 Week 25
Cooking 79 77 82 74  76  74  85  77 93 86
Baking 76 76 78 75  75  78  81  80  83  82
Icing  60  60  75  66  60 68 60 60 60 69
Tests 72 82 64  59  70  50  83 N/A N/A  73

 

Chutney Nougat Marshmallows Marmalade Turkish delight Preserved fruit Lemon curd
Confectionery 94 abs  100  80  100 100  n/a

 

PROJECTS:

INTERNATIONAL PROJECT INTERNATIONAL ORAL INTERNATIONAL SUMMARIES NUTRITION PROJECT
70%  73%
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
 78%  73%  100%
Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 69% Class ave: 73% Class ave: 77%

 

JUNE/JULY WORK EXPERIENCE
MARK: 98%
COMMENT: SINGITA: Tess has proven to be an honest and dedicated student.  She has proved to be fair, disciplined towards all staff and I would not hesitate to employ her, given the opportunity.

 

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
81% 61% 65% 81% 73%
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% 93%
Pass mark: 60% Pass mark: 60%
Class ave: 75% Class ave: 82%

 

COMMENTS:

COOKING:  Tess has continued to do exceptionally well. I am very happy with her work overall.
BAKING: Tess has continued to develop a high standard of skills, her work is presented pleasingly and she has had a good third term.
ICING: Tess works hard every lesson and produces very good work.

 

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.