Mary Kennedy

1st year certificate course results

TERM 1

 

DAYS MISSED:

 

FUNCTIONS WORKED:   5 / 16

 

Week 1 Week 2 Week 3 b/fast prac Week 4 Week 5 Week 6 Week 7
Cooking 88 74 65 86 76 70 85 88
Baking 80 73 82 N/A 77 78 81 79
Icing 60 60 80 N/A 75 90 60 90
Tests 84 77 76 N/A 75 91 90 N/A

 

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

 

1 2
Knife skills 85 74

 

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
86% 88% 92% 95% 90%
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
 81%
Pass mark: 50%
Class ave: 38%

 

BREAKFAST EXAM GROUP MARK BREAKFAST EXAM INDIVIDUAL MARK
82% 88%
Pass mark: 60% Pass mark: 60%

 

COMMENTS:

COOKING:  Mary has had a good 1st term. I am pleased with her progress.  I would like to see improvement next term with knife and presentation skills.
BAKING: Mary has had a satisfactory start to the year and is growing in skills each week. She is eager to learn all she can in each class and this shows in her end of term theory paper. Keep up the good work Mary. I look forward to your second terms work.
ICING: Mary is a hardworking, well prepared student.

 

TERM 2

DAYS MISSED:  15th April 2016 – Missed outing to Richard Bosman and De Grendel

 

Week 8 Week 9 Week 10 Week 11 Week 12 Week 13 Week 14 Week 15
Cooking  83  73  82  77  77  80  76  86

 

 

 

Baking  81  78  80  88  85  83  85  81.5
Icing  76  60  76  60  60  80  70  85
Tests  88  63  85  69  88  87  n/a  n/a

 

Apple jelly Petit fours chocolates
Confectionery  100  75  86

 

PROJECTS:

EASTER PROJECT FRUIT AND VEGETABLE CHART
 95%  86%
Pass mark: 50% Pass mark: 50%
Class ave: 70% Class ave:  68%

 

 

Certificate Course
June Report 2016

 

NAME: Mary KENNEDY

PRACTICAL EXAMS:

CORDON BLEU EXAM ART OF THE TABLE EXAM UNSEEN COOKING EXAM BAKING EXAM UNSEEN ICING EXAM
74% 87% 75,5% 74% 66%
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
95% 89% 86% 87% 95% 85%
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
79% 81% 81%
Pass mark: 60% Pass mark: 60% Pass mark: 50%
Class ave: 78% Class ave: 74% Class ave: 70%


COMMENTS:

COOKING: Mary has had a good 2nd term.  I would like to see her relax more in the kitchen.  With time comes confidence.  I look forward to seeing her progress next term. 
 
BAKING: Mary has achieved a very pleasing aggregate this term and her skill set is accomplished. She needs to be more confident in her abilities and trust her instincts more. She is more than capable of everything within a pastry kitchen so there is no need for her concerns. I look forward to her continued success next term
 
ICING: Mary needs to be more disciplined with herself and be well prepared for each and every lesson, because when she is, her work is of a very high standard.

 

TERM 3

 

DAYS MISSED: 18th August 2016 –  Missed baking theory

 

 

Week 16 Week 17 Week 18 Week 19 Week 20 Week 21 Week 22 Week 23 Week 24 Week 25
Cooking 80 80 72 76 73  70  81  77 90 80
Baking 78 82 79,5 77  83  82  83  82  82  86
Icing 60 60 75 68 60 68 60 60 60 62
Tests 85 88 71  88  94  92  92 N/A N/A  83

 

Chutney Nougat Marshmallows Marmalade Turkish delight Preserved fruit Lemon curd
Confectionery 100 100  90  100  100 90  n/a

 

PROJECTS:

INTERNATIONAL PROJECT INTERNATIONAL ORAL INTERNATIONAL SUMMARIES NUTRITION PROJECT
80%  80%
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
 90% 100%  100% 
Pass mark: 50% Pass mark: 50% Pass mark: 50%
Class ave: 69% Class ave: 73% Class ave: 77%

 

JUNE/JULY WORK EXPERIENCE
MARK: 95%
COMMENT: DW ELEVEN-13: Very good tried her best worked hard, would have her back again.

 

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
85% 82% 71% 88% 83%
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% 90%
Pass mark: 60% Pass mark: 60%
Class ave: 75% Class ave: 82%

 

COMMENTS:

COOKING:  Mary has made lovely progress and I am very happy with her results.
BAKING: Mary continues to apply herself to each practical and demonstrates a good skill set. She produces pleasing work each week. Coming forward to exams she needs to organize herself time wise so she doesn’t feel under stress to finish the exam in the time given. I know you can do it Mary, you are more than competent.
ICING: Mary has worked consistently all term and is really producing a very good standard of work each week.

 

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.