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Chefs Training and Innovation Academy

Telephone: 012-***-**** CT: 021-***-****

Facsimile: 086-***-****

Website: www.ctia.co.za

2018107/13

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Progress Report Student name: bina Femanes

Student number: CTS408

Certificate in Culinary arts

Theoretical Tests Student % [ Class ave % Projects Student % [Class ave %

Hospitality introduction 85 88 Assignment 1 77 8

Safety at work % 89 Assignment 2 70 84

Food safety and catering 77 89 Chef's table 94 4

Boing, poaching & steaming 72 77 Food costing 3 @

Introduction to basic kitchen procedures 75 88 Bakery week 100 2

Deep & shallow frying 95 80. Industry

Braising & stewing 5 80 Student average 7 @

Foods & Nutrients 73 79

Baking, roasting & griling 63 80 Exams Class ave %

Cold presentation 7 85 Mid term exam 1

South African Cuisine 85 ot Final theory exam 87

Costing Practical exam tasting 7

Basic first aid 70 84 Practical exam kitchen 96

Basic fre training 82 Student average 8

Student average 79 84

Auxiliary

20 hours

Practical Outcomes POE Submission

Deck scrub POE Competency

Knife skils Attendance

Stocks, soups & sauces

Boiling

Poaching

Steaming

Deep frying

Shallow frying

Stewing

Braising

Baking

Griling

Roasting

Cold presentation

Preserves

Eggs

South African Cuisine

City & Guilds Exams

Food preperation exam

Food safety exam

Certificate in Culinary ats: Chef Peter van Aswegen

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Pass or Knowledge QuesTonnae Te y= Yes N=No P= Pass 60

Pass fr Practical Competencies: oR = Competent reassessment #1 = Mert 70-79%

Pass fr Assignments and Projects: 0 ora = Competent reassessment #2 D = Distinction 0-100%

Pass fr Mid vem and Theory exam: 0 JAS = Absent wih strate A= Not applicable

Pass fr Theory exam AW = Absent without scknote Reassesment cost

atondance: 0% [Theoretical test RSD

R=Re Praca! assessment From R250

RA-= Reassessment #2 Examinaton: Dependant on product

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