A clean sweep: Somerset College matrics get a 100% pass rate

A CREATIVE approach to learning and thinking about future work endeavours is what made the Somerset College matric class of 2017 so exceptional, says executive head Graham Sayer.

Situated midway between Somerset West and Stellenbosch, the independent co-educational school’s 102 matrics achieved a 100% pass rate and a 99% bachelor’s degree (university entrance) pass, after writing the Independent Examinations Board (IEB) exam.

This was the second time the school had attained a 100% pass rate: the first was in 1999, achieved by the first matric class, said Nicky Whall, Somerset College’s marketing manager.

Forty pupils obtained A aggregates, with Benedikt Blomendahl, head girl Jana de Kock, Katya Irwin and Anna Mackintosh being acknowledged for “Commendable Achievement” by the IEB because they were ranked within the top 5% of learners in five subjects and scored 80% or more for Life Orientation.

“Benedikt obtained eight distinctions and an overall average of 94%; Katya obtained seven distinctions and an overall average of 93%; Jana and Anna both obtained an average of 91% and eight distinctions.

“The other Somerset College matriculants who obtained eight distinctions are Matthew Dave, Abigail Davies, Kelsey Greeff, Joshua Putter- ill and Erin Williams. Caitlin McLoughlin, Jamie Huxter, Natasha Ngwenya and Kiera van Eeden all obtained seven distinctions,” said Whall.

Sayer said he was very impressed with the positive views the group had expressed throughout the year and how they had looked at their future work endeavours, with many saying they would like to work in the NGO sector.

Benedikt said he would be studying for a BCom degree online because he needed to start early gaining business experience, as his top priority was to be self-employed.

He said he would be assisting his father in making wine and craft spirits such as gin and whisky for their Blomendahl Vineyards label. Last year, Benedikt created three barrels of shiraz.

He was particularly excited about introducing South Africans to the “very smooth”-tasting herb liqueur Alter Schwede, made from 223 herbs and 37% alcohol, to a recipe from 1648, which is produced at his father’s plant in Germany.

Their craft whisky will be made from spring water bubbling up at his family property in Somerset West, using toasted, medium toasted and normal grains, said Benedikt.

Anna said she had a keen interest in sustainability and environmental issues and would be studying BCom Law at UCT this year with an additional degree in Environmental Law afterwards, as she would like to be involved in future business ideas that are sustainable.

She attributed the success of her matric year to the teachers who motivated her, were very supportive and made sure that everybody got the best education.

In congratulating the pupils, Sayer encouraged them to explore “the beautiful depth of individuality” that each one of them possessed, to pursue the truth with optimism and fervour and to continue to seek healthy growth.