Katherine Barry

1st year certificate course results

TERM 1

 

DAYS MISSED:

 

FUNCTIONS WORKED: 11.5  / 16

 

Week 1 Week 2 Week 3 b/fast prac Week 4 Week 5 Week 6 Week 7
Cooking 92 81 78 83 78 61 84 78
Baking 75 77 74 N/A 75 66 70,5 71
Icing 60 60 75 N/A 70 75 60 90
Tests 66 87 68 N/A 68 64 77 N/A

 

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

 

1 2
Knife skills 100 65

 

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
79% 61% 90% 82% 77%
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
 67%
Pass mark: 50%
Class ave:

 

BREAKFAST EXAM GROUP MARK BREAKFAST EXAM INDIVIDUAL MARK
87% 78%
Pass mark: 60% Pass mark: 60%

 

COMMENTS:

COOKING:  Katie works well in hot kitchen. She is focused and disciplined. Overall a very good 1st term.  I would like to see her refining her plating skills.
BAKING: Katie has worked hard this first term and developing her skills steadily. I would like to see her revise all relevant paperwork this term as this is her weaker area and not understanding the principles behind baking will hinder her growth in the baking kitchen. But generally I am happy with her terms work.
ICING:  Katherine must not be too helpful towards others in case it jeopardises her own end result. She is a good student.

 

TERM 2

DAYS MISSED:

 

Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Cooking  79  76  73  77  74  82  80  79
Baking  72 71 78 79.5 76 78  76  82
Icing  66 60 78  60  60  70  87  75
Tests  63  47  61  56  97  55  N/A  N/A

 

Apple jelly Petit fours chocolates
Confectionery  95  63  76

 

PROJECTS:

EASTER PROJECT FRUIT AND VEGETABLE CHART
 64%  54%
Pass mark: 50% Pass mark: 50%
Class ave: 70% Class ave: 68%

 

 

Certificate Course
June Report 2016

NAME: Katherine BARRY

 

PRACTICAL EXAMS:

CORDON BLEU EXAM ART OF THE TABLE EXAM UNSEEN COOKING EXAM BAKING EXAM UNSEEN ICING EXAM
75% 70,5% 60% 69% 62%
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
82% 64% 65% 83% 66% 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
78% 75% 67%
Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: 78% Class ave: 74% Class ave: 70%


COMMENTS:

COOKING: Katherine has had a good 2nd term.  She is organised and diligent.  I look forward to her continued improvement.
 
BAKING: Katie has really settled down this term and is working hard. She is achieving a very nice standard of work and her skill set is pleasing. I am very happy with her progress this term. Keep up the good work Katie.
 
ICING: Katie has steadily become confident in herself and therefore what is produced each week is improving every time. Keep it up Katie!

 

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 72 72 64  71  72  79  72 92  72
Baking 77 80 75 70  71  61  83  79  78  77
Icing  60  0  75  63  60  53  60  60  60  65
Tests 68 75 65  71  69  65  74 N/A N/A  63

 

Chutney Nougat Marshmallows Marmalade Turkish delight Preserved fruit Lemon curd
Confectionery 100 100  100  52  96 80

 

PROJECTS:

INTERNATIONAL PROJECT INTERNATIONAL ORAL INTERNATIONAL SUMMARIES NUTRITION PROJECT
 50%  78%
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
 66%  77%  54%
Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 69% Class ave: 73% Class ave: 77%

 

 

JUNE/JULY WORK EXPERIENCE
MARK: 80%
COMMENT: FOUR & TWENTY: Katie was enthusiastic and interested in both the hot and pastry kitchens during her time with us.  She showed good skills and worked well with the team.  All the best Katie!  Hope to see you in 2nd year.

 

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
76% 59% 68% 49% 63%
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% 92%
Pass mark: 60% Pass mark: 60%
Class ave: 75% Class ave: 82%

 

 

COMMENTS:

COOKING:  Katherine has had a lovely 3rd term. I am happy with the consistency of her overall work.
BAKING: Katie has continued to develop a pleasing skill set and I am happy with her work this term.
ICING: Katie is an enthusiastic and consistent student whose work has really improved 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.