Units to be covered are:
The Scottish hospitality industry is large, vibrant and growing, employing a significant proportion of the nation’s workforce, cake production is a part of this sector and this course can be seen as a gateway to the hospitality industry. The course aims to allow pupils to develop their technical skills in cake baking, and creative skills in cake finishing. Pupils will develop a knowledge and understanding of cake design and the trends in cake production. They will acquire and use organisational skills in the context of managing time and resources, and gain an understanding of the importance of food safety and hygiene in relation to producing a product of commercial standards. Pupils will also develop the organisational skills needed to research, plan, prepare & evaluate products. The course includes practical cookery (1-2 baked items per week) which will allow pupils to develop a range of practical baking skills and techniques using appropriate tools and equipment.
· Practical Assignment worth 100 marks in which pupils follow a design brief, research to plan, research, resource, manufacture showing creativity and evaluate a completed celebration cake.
· Question paper, 25 marks
There is no Higher qualification in school.
HNC in Professional Cookery/Hospitality Management at a Further Education College
Possible Careers include:
Patisserie Chef, Catering, Home Economics Teacher, Food Technologist, or Hotel Management.