Course Content

This is a mainly practical course which is relevant to the world of work in particular in the Hospitality Industry within catering or cake design. This course can allow pupils with an interest in Art to display their talent through a different medium. Cake Finishing Techniques are used to finish cakes and other baked goods to a high standard by applying a range of finishing techniques. Finishing techniques include the use of butter cream, marzipan, sugar paste and chocolate. These fillings and coatings will be used to coat and cover cakes of various types. Sugar paste will be used to produce model figures and edible decorations for cakes, usually following a theme.

Course Assessment

There is a theoretical element to the course which is assessed with an external written exam, as well as a design booklet, completed in class and externally marked. It enables learners to develop a range of practical baking skills and also many cake decorating techniques and apply these through practical activities. These include cake baking, designing cake themes, and cake decorating and finishing skills. The projects the students work on sometimes take several weeks to plan, design and make.  The final assessment is in 3 parts.

• An assignment booklet completed in class based on a design brief and externally marked.

• A practical assessment meeting the requirements of a design brief. The students will design and make a celebration cake using the skills and techniques they have developed over the course.

• A short exam paper assessing baking and finishing techniques which covers the whole course and is externally marked