National 5 Hospitality: Practical Cake Craft Course.
The course aims to enable candidates to:
- acquire knowledge and understanding of methods of cake production
- develop knowledge and understanding of functional properties of ingredients used in cake production
- 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 resources
Course assessment structure: question paper
Question paper 25 marks
This question paper will give candidates an opportunity to demonstrate the following knowledge, understanding and skills:
- methods of cake production
- functional properties of ingredients
- finishing application techniques
- finishing decoration techniques
- The question paper has a total mark allocation of 25 marks. This is 25% of the overall marks for the course assessment.
Course assessment structure: assignment and practical activity
Assignment 30 marks
Practical activity 70 marks
The assignment and practical activity are inter-related and will be assessed using one activity. Candidates will carry out one task — designing, planning, making, finishing and evaluating a cake — which will provide evidence for both components.
The purpose of the assignment and practical activity is to assess candidates’ ability to extend and apply their skills in the context of baking and finishing a cake to a given design brief.
The assignment and practical activity is conducted in three stages:
Stage 1: designing (worth 20 marks)
Stage 2: implementing (worth 70 marks)
Stage 3: evaluating (worth 10 marks)
The assignment and practical activity together have a total mark allocation of 100 marks. This is 75% of the overall marks for course assessment.
