Course Overview

The course, which is practical and experiential in nature, develops a range of cake baking and finishing skills in hospitality-related contexts. It enables candidates to develop, consolidate and demonstrate creative techniques in the production of cakes and other baked items. It develops the thinking skills of understanding, analysing and evaluating, and creating. Aspects of numeracy, employability skills, and the ability to work safely and hygienically are similarly developed.
The candidates develop knowledge of methods of cake production and functional properties of ingredients used in the production of a range of cakes and other baked items. The candidates acquire skills in baking a range of cakes and other baked items, demonstrating specialist skills, techniques and processes safely and hygienically.
The candidates further develop the ability to finish a range of cakes and other baked items safely and hygienically. In the finishing processes candidates apply specialised skills and creative techniques.

Assessment

The final project (Added Value unit) requires the pupil to complete a folio that will be internally assessed in the department to SQA standards.

Cake Baking unit	Pass/Fail
Cake Finishing unit	Pass/Fail
Final Practical Activity	53 of 100 total marks
Final Assignment	22 of 100 total marks
Final Theory Examination	25 of 100 total marks