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Cake making skills

November 7 @ 6:00 pm - 8:30 pm

Cake Making Skills

Unit Code: NE22CY025
Level: Two
Credit Value: 3
Unit ID: CDF008
LDCS: NE22
Sector: 4.2

Purpose and Aim

To understand the cake making process and adaptations that can be made to recipes to produce a range of different cakes.

Learning Outcomes

The learner will

Assessment Criteria

The learner can

  1. Understand the skills and knowledge of cake making.
1.1 Describe  different cake making methods and their application.

1.2 Describe different aeration techniques used in cake baking and their application.

1.3 Describe how choice of ingredients and their preparation can affect the final product.

1.4 Describe how cakes can be made using alternative ingredients.

1.5 Describe how inclusions can be used to enhance cake flavour and texture.

1.6 Describe the meaning of key terms found in recipes.

2. Be able to produce cakes using a variety of methods and ingredients. 2.1 Produce cakes using different methods.

2.2 Prepare equipment required for baking.

2.3 Assess that the mixture is at the correct consistency at each stage of the cake making process.

2.4 Establish if cakes are cooked sufficiently.

3. Be able to use different techniques for presenting completed cakes. 3.1 Prepare fillings for cakes.

3.2 Assess that the fillings produced in 3.1 are of the correct consistency.

3.3 Add fillings to prepared cakes.

3.4 Present cakes using different techniques including:

• piping

• covering poured or rolled

• frosting

• drizzling.

4. Understand how improvements could be made to the cake making process. 4.1 Evaluate cakes produced.

4.2 Describe how the process, taste and presentation of the cakes could be improved or enhanced.

Assessment Methods:

There are no prescribed assessment methods for this unit. Assessments used should be fit for purpose for the unit and learners, and generate evidence of achievement for all the assessment criteria.

Assessment Information:

AC 1.1 A minimum of four different methods.

AC 1.2 A minimum of three different aeration techniques.

AC 1.4 E.g. fat less, carrot, beetroot.

AC 1.6 A minimum of five terms.

AC 2.1 A minimum of four cakes. At least one cake needs to include alternative ingredients and at least one cake needs to have inclusions such as marinated fruit,  chocolate chips etc.

LO 3. The decoration can be carried out on cakes prepared previously and frozen.

AC 3.1 A minimum of two fillings.

AC 3.4 A minimum of four different presentation techniques.

If not specifically stated in the assessment information, a plural statement in any assessment criterion means a minimum of two.

Assessor Requirements:

There is no information regarding specific assessor requirements for this unit. Centres should select assessors who are trained in assessment, and who have subject specific competence to assess at this level.

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Venue

Bridgend Campus
Cowbridge Road
Bridgend, CF31 3DF
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