HOSPITALITY:  PRACTICAL CAKE DECORATION

At National 4 level the Course assessment will be used to determine a “pass” or “fail”, at National 5 the Course it is graded A–D with a learner’s overall grade determined by their performance across the Course assessment

Course Description

The Scottish hospitality industry is large, vibrant and growing. It employs a significant proportion of the nation’s workforce. Cake production is a part of this sector, and the Course can be seen as a gateway to the hospitality industry. The Course aims to enable learners to:

·         develop technical skills in cake baking

·         develop technical and creative skills in cake finishing

·         follow safe and hygienic working practices

·         develop their knowledge and understanding of cake design and follow trends in cake production acquire and use organisational skills in the context of managing time and Resource

Course Description - The Practical Cake Craft course consists of 2 units

Cake Baking

The purpose of this Unit is to enable learners to develop the ability to bake a range of cakes and other items safely and hygienically. In the production of a range of cakes and other baked items, learners will demonstrate specialist skills, techniques and processes. To promote personalisation and choice, this Unit provides opportunities to investigate baking trends and allows learners to apply this knowledge in a range of practical contexts

Cake Finishing

The purpose of this Unit is to enable learners to develop the ability to finish a range of cakes and other baked items safely and hygienically. In the finishing processes learners will apply specialised skills and creative techniques. To promote personalisation and choice, this Unit allows opportunities to investigate trends in cake finishing and allows learners to apply this knowledge in a range of practical contexts

Course Assessment

Component 1: Practical Activity = 100 marks - The purpose of this Component is to assess learners’ ability to extend and apply their skills in the context of baking and finishing a cake to a given design brief.

Entry Criteria - Learners would normally be expected to have successfully completed National 4 Hospitality