Criteria sheet for Cake decorating Assignment Name ……………………………….

Incomplete
NS
* = 0 Points / Getting started
L
* = 1 point / Getting there!
M
* = 2 points / Achieved
H
* = 3 Points / Wow!
VH
* = 4 points
Investigating and Designing
Constraints / * Has only identified 0 - 1constraints from the design brief. / *Has identified only 2 constraints from the design brief / *Has identified 4-5 constraints from the design brief / *Has identified all 6 constraints from the design brief.
Research
( double points) / *Have included 0 – 1 images of suitable completed cakes.
*Have not identified the features that appeal to you about the design / *Have included 2
images of suitable completed cakes.
*Have identified a few features that appeal to you about the design.
* little or no mention of equipment needed. / *Have included 3
images of suitable completed cakes.
*Have identified some of the features that appeal to you about the design
* Have considered some equipment needed to carry out design. / *Have included 4 -5
images of suitable completed cakes .
*Have identified the features that appeal to you about the design.
Considered most equipment and materials needed. / *Have included 5 images of suitable completed cakes.
*Have identified in detail the features that appeal to the student about the design, considering availability of materials and equipment.
Decided on YOUR possible theme / Have only thought of one theme and only a couple of ideas how it might be decorated.
1 mark / Have decided on 2 - 3 possible cake themes, suggesting a couple of ideas on how each cake might be decorated.
3 marks / Have decided on 3 possible cake themes, suggesting 3 ideas on how each cake might be decorated.
5 marks / Have suggested 3 possible cake themes, suggesting 3 original and creative ways on how each cake might be decorated.
7 marks
Research and ideas
( triple points) / *Design ideas very brief. Not coloured or appropriate..
Has not explored the theme well. / *Have completed one slide of ideas and samples exploring
the student’s idea.
Not all designs and samples appropriate .
Very few samples offered on slides. / *Have completed 2 slides of ideas and samples exploring
the student’s ideas.
More ideas could have been included on the slide.
Not all designs are
appropriate or annotated . / *Have completed 3 slides of ideas and samples exploring the student’s ideas.
Slides are full, appropriate design ideas and annotated. / *Have completed 3 slides of ideas and samples exploring the student’s idea.
Pages are very colourful,
and design ideas annotated.
Contain some creative and original designs.
Completed Design Ideas
(points x 8) / Have not completed designs
and have not taken care in designing cake for a theme. / Have only completed one or two appropriate designs.
More care could have been taken in designing and colouring of designs.
More ideas could be explored for theme.
Designs do not reflect sat skill level. / Have completed three design ideas for cakes and although coloured more care can be given to designs.
Most designs annotated explaining how it will be achieved.
Designs involved a good level of skill.
/ Have completed three design ideas for cakes.
All designs coloured appropriately and designs annotated explaining how it will be achieved.
Theme has been explored in design.
Top and side views completed.
Designs involve a high level of skill.
/ Have completed three designs for cakes.
All designs coloured appropriately and designs annotated explaining how it will be achieved.
Top and side views completed. And designs are original and creative.
Designs involve a very high level of skill.
Questions about cake / Omitted answering questions about cake. / Have not answered all questions regarding your cake.
Have not listed equipment needed for decorating cake. / Have answered most questions regarding your cake.
Have listed most equipment needed for decorating cake. / Have answered all questions in detail regarding your cake.
Have listed all equipment needed for decorating cake.
Managing and planning
TOTAL

PRODUCING DECORATED CAKE ( You will be given a separate Grade for the final decorated cake)

PRODUCING DECORATED CAKE Name

Incomplete
NS * = 1 Points / Getting started
L* = 2 point / Getting there
M* = 4 points / Achieved
H* = 6 Points / Wow!
VH* = 8 points
Making of the cake / Did not work well during prac.
Made many errors regarding health and safety of prac work.
Cleaning of kitchen not satis. / Student was distracted at times during the making of the cake. Made some follow all health and safety rules.
Cleaning of the area needed supervision. / Student worked satisfactorily during prac
time. Followed most health and safety rules.
Cleaned up kitchen as required although needed some supervision. / Student worked well during prac
Time. Followed all health and safety rules.
Cleaned up kitchen as required / Student worked very well during prac time. Followed all health and safety rules.
Needed little or no assistance.
Cleaned up kitchen as required.
Quickly and efficiently.
Plugging of cake and applying almond icing / Student had great trouble applying almond icing.
Succeeded with constant teacher assistance. / Student had trouble applying almond icing but succeeded in end. / Almond icing was applied satisfactorily. Needed some assistance.
Surface is moderately smooth / Almond icing was applied well with little assistance.
Surface of cake smooth. / Almond icing was applied very well with little or no assistance.
Surface of cake very smooth
Top layer of icing / Student had great trouble applying fondant icing.
Succeeded with constant teacher assistance. / Student had trouble applying almond icing but succeeded in end. / Top layer of icing was applied moderately well with some assistance.
Top layer fairly smooth and of a Satis. Finish. / Top layer of icing was applied well without any/ little assistance
Top layer smooth and of a smooth and even finish. / Top layer of icing was applied very well without any/ little assistance
Top layer very smooth, even, and of a high standard.
Decorating cake
(5 x points) / Student has produced a decorated cake that is well below the general acceptable standard of quality and aesthetics.
Students skills are of a low standard. / Student has produced a decorated cake that is below the general acceptable standard of quality and aesthetics.
Students skills of decorating are of a moderate standard. / Student has produced a decorated cake that meets generally acceptable standards in terms of quality and aesthetics.
Student shown good skill in carrying out the different techniques. / Student has produced a decorated cake that is of a very high standard.
Student has shown high skill in carrying out the different techniques. / Student has produced a decorated cake that is close to commercial standards.
Student has shown very high skill in carrying out the different techniques.
Accuracy of cake with design. / Student’s final decorated cake does not reflect the planned design. / Student’s final decorated cake reflects only a small portion of the planned design from the assignment. / Student’s final decorated cake reflects only part of the planned design from the assignment. / Student’s final decorated cake reflects the majority of the planned design from the assignment.
May have made very minor additions to enhance design / Student’s final decorated cake reflects accurately the planned design From assignment.
May have made very minor additions to enhance design.
TOTAL

Total for Decorated Cake …..