Hospitality: Practical Cake Craft
Practical Activity
Assessment task
This is the assessment task for the practical activity Component of National 5 Hospitality: Practical Cake Craft Course assessment.
It must be read in conjunction with the general assessment information for this component of Course assessment.
Valid from session 2013/14 and until further noticeThis assessment is given to centres in strictest confidence. You must keep it in a secure place until it is used.
This edition: September 2014 (version 1.1)
The information in this publication may be reproduced to support SQA qualifications. This publication must not be reproduced for commercial or trade purposes. This material is for use by assessors.
© Scottish Qualifications Authority 2014
Introduction
This is the assessment task for the National 5 Hospitality: Practical Cake Craft Course.
This practical activity is worth 100 marks. The marks contribute 100% of the overall marks for the Course assessment. The Course will be graded A–D.
The Course assessment has no other Components.
This practical activity has three stages.
Stage 1, titled ‘Designing’, has 15 marks.
Stage 2, titled ‘Implementing’, has 75 marks.
Stage 3, titled ‘Evaluating’, has 10 marks.
This document gives marking instructions for assessors for the practical activity Component of this Course and instructions for candidates.
It must be read in conjunction with the general assessment information for this Component of Course assessment.
The assessment instructions for candidates are provided in Appendix 1 and should be detached and given to the candidate.
Equality and inclusion
This Course assessment has been designed to ensure that there are no unnecessary barriers to assessment. Assessments have been designed to promote equal opportunities while maintaining the integrity of the qualification.
For guidance on assessment arrangements for disabled candidates and/or those with additional support needs, please follow the link to the Assessment Arrangements web page: www.sqa.org.uk/sqa/14977.html
Guidance on inclusive approaches to delivery and assessment in this Course is provided in the Course Support Notes.
Marking Instructions
Part 1: Marking principles for National 5 Hospitality: Practical Cake Craft
These general principles should be applied when marking candidates’ cakes and their responses in the candidate pro forma. These principles must be read in conjunction with the specific marking instructions provided for the practical activity.
Marks for this practical activity must always be awarded in line with these general marking principles and any specific marking instructions.
Marking should always be positive, ie marks should not be deducted for errors or omissions. Candidates must only be awarded whole marks.
The specific marking instructions (which follow in Part 2) indicate how marks should be awarded for each of the skills, techniques and working practices assessed as part of the practical activity. These marks should be recorded appropriately by the assessor.
When the mark allocation for the skill, technique or working practice includes descriptors with a range of marks, the assessor should select the descriptor which most closely represents the evidence presented. Once the descriptor with the best fit has been determined then, where the evidence:
¨ is close to the level above, the highest available mark from the range should be awarded
¨ just meets the standard described, the lowest mark from the range should be awarded
Where the evidence lies somewhere between the parameters outlined above, an appropriate mark from the middle of the range should be awarded.
It is acceptable for candidates to carry out some of the finishing application techniques and/or finishing decoration techniques more than once. In cases where the candidate has carried out more than the required number of techniques, all techniques should be marked. The marks awarded for the techniques which have been carried out most successfully should be recorded by the assessor.
National 5 Hospitality: Practical Cake Craft: assessment task 2
Part 2: Specific Marking Instructions for National 5 Hospitality: Practical Cake Craft
Stage one: Designing (15 marks)Skill / Allocation of marks
Design illustration
(7 marks) / Details of:
¨ occasion selected
¨ cake type
¨ cake shape/size
¨ cake coatings
¨ colour scheme
¨ cake board
¨ individual finishing decorations / 7 marks
All of the required details included. / 1–6 marks
Some of the required details included(1 mark per detail listed) / 0 marks
None of the required details included.
Plan of work
(8 marks) / Details of:
¨ preparation for baking and finishing
¨ baking, cooling and storage
¨ finishing application techniques
¨ finishing decoration techniques / 8 marks
All of the key activities identified and correctly sequenced with a full explanation of processes and techniques where applicable. / 1–7 marks
Some of the key activities identified, correctly sequenced and explained. / 0 marks
None of the key activities identified and correctly sequenced.
Stage two: Implementing (75 marks)
Skill / Allocation of marks
Preparing tin(s)
(3 marks) / ¨ Size and shape of cake tin(s)
¨ Preparation of cake tin(s) / 3 marks
Correct size and shape of cake tin(s) selected in accordance with the design illustration.
Cake tin(s) greased correctly.
Base and sides of cake tin(s) lined. / 1–2 marks
Correct size and shape of cake tin(s) selected in accordance with the design illustration and/or cake tin(s) partially greased and lined. / 0 marks
Incorrect cake tin(s) selected and inadequately prepared.
Selecting recipe and ingredients
(2 marks) / ¨ Recipe selection
¨ Ingredients selection / 2 marks
Recipe selected suitable to cake type.
All ingredients collected/checked for suitable quality. / 1 mark
Recipe selected suitable to cake type and/or some ingredients collected and checked for suitable quality. / 0 marks
Recipe selected inappropriate to cake type.
Ingredients not collected.
Ingredients not checked for suitable quality.
Weighing and measuring ingredients for baking and finishing
(2 marks) / ¨ Weighing/measuring / 2 marks
All ingredients weighed/measured accurately. / 1 mark
Some inaccuracy in weighing/measuring, but cake can still be baked/finished / 0 marks
Incorrect equipment selected and ingredients measured inaccurately.
Mixing
(2 marks) / ¨ Equipment
¨ Method of incorporating ingredients / 2 marks
All equipment correctly selected/prepared for use.
Appropriate mixing method used to incorporate ingredients. / 1 mark
Some equipment correctly selected/prepared for use.
Ingredients partially incorporated. / 0 marks
Incorrect equipment selected and prepared and ingredients not adequately incorporated.
Consistency
(2 marks) / ¨ Consistency achieved / 2 marks
Consistency correct according to the recipe.
Smooth with no lumps/correct colour. / 1 mark
Consistency almost correct as per recipe. / 0 marks
Consistency incorrect according to the recipe.
Not smooth/with lumps.
Incorrect colour.
Depositing
(2 marks) / ¨ Depositing mixture in cake tin(s) / 2 marks
Correct technique used.
Mixture deposited in the cake tin(s) correctly, according to the cake type and recipe. / 1 mark
Incorrect technique used or mixture not deposited in the cake tin(s) correctly. / 0 marks
Incorrect technique used.
Mixture not deposited in the cake tin(s) correctly.
Baking process
(5 marks) / ¨ Preparing oven
¨ Monitoring baking process and testing for readiness / 5 marks
Oven shelf position checked.
Oven preheated/temperature correct prior to baking.
Cake placed in correct position in oven.
Cake monitored during baking.
Readiness test carried out and appropriate response demonstrated. / 1–4 marks
Evidence of one or more of the following:
Oven prepared.
Cake positioned correctly in oven.
Cake appropriately monitored and/or tested for readiness. / 0 marks
Oven incorrectly prepared.
Cake not monitored and tested during baking.
Cooling
(2 marks) / ¨ Cooling the cake / 2 marks
Cake cooled correctly and rested for the appropriate time. / 1 mark
Cake cooled and rested partially correctly. / 0 marks
Cake turned out while too hot/left in tin too long and/or cooled for insufficient time before storing.
Storing
(2 marks) / ¨ Packaging
¨ Storing the cake / 2 marks
Cooled cake stored correctly using appropriate packaging. / 1 mark
Cake stored and packaged partially correctly / 0 marks
Cake stored incorrectly while cooling and stored incorrectly when cooled.
Preparing cake base
(3 marks) / ¨ Equipment used
¨ Trimming
¨ Filling / 3 marks
No trimming required or cake trimmed to correct shape without waste.
No filling required or any uneven surfaces filled correctly to create a smooth and level surface.
Correct equipment used for trimming and/or filling. / 1–2 marks
Some trimming and/or filling carried out accurately. / 0 marks
Cake base trimmed to incorrect shape with excessive waste. Cake base filled incorrectly resulting in an uneven surface. Incorrect equipment used for trimming and/or filling.
Finishing application techniques (20 marks)
Four marks are available for each technique listed below.
Technique / Allocation of marks
Coating
(4 marks) / ¨ Equipment/utensils
¨ Preparation of coating product and cake base prepared
¨ Coverage of cake base / 4 marks
Technique executed to a very good standard: equipment/utensils correctly selected and prepared; coating product correctly prepared; correct adhesive applied to cake base; appropriate coverage of cake base achieved. / 1–3 marks
Technique executed but with some inconsistencies and/or with incorrectly used or prepared equipment/utensils. / 0 marks
Technique not executed/executed incorrectly. Incorrect use of equipment/utensils; incorrectly prepared coating product; incorrect adhesive applied to cake base; inappropriate coverage of cake base.
Piping
(4 marks) / ¨ Equipment/utensils
¨ Preparation of piping medium
¨ Coverage and consistency of piping / 4 marks
Technique executed to a very good standard: equipment/utensils correctly selected and prepared; correct consistency of piping medium; piping applied consistently; piping applied to provide appropriate coverage. / 1–3 marks
Technique executed but with some inconsistencies and/or with incorrectly used or prepared equipment/utensils. / 0 marks
Technique not executed/ executed incorrectly. Incorrect use of equipment/utensils; incorrect consistency of piping medium; piping applied inconsistently; inappropriate coverage of piping.
Rolling
(4 marks) / ¨ Equipment/utensils
¨ Product prepared and rolled correctly / 4 marks
Technique executed to a very good standard: equipment/utensils correctly selected and prepared; rolled product prepared correctly; size and shape of rolled product appropriate; appropriate thickness of rolled product. / 1–3 marks
Technique executed but with some inconsistencies and/or with incorrectly used or prepared equipment/utensils. / 0 marks
Technique not executed/executed incorrectly. Incorrect use of equipment/utensils; incorrect preparation of rolled product; inconsistent or incorrect size, shape and thickness of rolled product.
Smoothing
(4 marks) / ¨ Equipment/utensils
¨ Standard of finish / 4 marks
Technique executed to a very good standard: equipment/utensils correctly selected and prepared; smooth finish achieved; no cracks; excellent finish overall, ie no lumps, air bubbles or finger marks. / 1–3 marks
Technique executed but with some inconsistencies and/or with incorrectly used or prepared equipment/utensils. / 0 marks
Technique not executed/ executed incorrectly. Incorrect use of equipment/utensils; roughly finished; cracks, lumps, air bubbles or finger marks.
Spreading
(4 marks) / ¨ Equipment/utensils
¨ Consistency of adhesive/spread
¨ Coverage of adhesive/spread / 4 marks
Technique executed to a very good standard: equipment/utensils correctly selected and prepared; correct consistency of adhesive/spread used; consistent coverage of adhesive/spread achieved; appropriate thickness of layer achieved. / 1–3 marks
Technique executed but with some inconsistencies and/or with incorrectly used or prepared equipment/utensils. / 0 marks
Technique not executed/ executed incorrectly. Incorrect use of equipment/utensils; incorrect consistency of adhesive/spread; inconsistent coverage of adhesive/spread; inappropriate thickness of layer.
Trimming
(4 marks) / ¨ Equipment/utensils
¨ Shape, size and wastage / 4 marks
Technique executed to a very good standard: equipment/utensils correctly selected and prepared; coating(s) trimmed to required shape and size; wastage kept to a minimum; coated cake flush when placed on cake board. / 1–3 marks
Technique executed but with some inconsistencies and/or with incorrectly used or prepared equipment/utensils. / 0 marks
Technique not executed/ executed incorrectly. Incorrect use of equipment/utensils; coating(s) trimmed to inaccurate shape and size and with more than minimum wastage; coated cake not flush when placed on cake board.
Finishing decoration techniques (25 marks)
Five marks are available for each technique listed below.
Technique / Allocation of marks
Colouring
(5 marks) / ¨ Equipment/utensils
¨ Colour effect and application / 5 marks
Technique executed to a very good standard:
equipment/utensils correctly selected and prepared; appropriate colouring product used; desired colour effect achieved; coloured in accordance with design; correct application of colour — spraying/painting/
dusting/mixing / 3–4 marks
Technique well-executed, but with some/few inconsistencies. / 1–2 marks
Technique executed with inconsistencies. / 0 marks
Technique not executed/executed incorrectly. Incorrect use of equipment/utensils; incorrect consistency of colour; inappropriate colouring product used; poor colour effect; colour differs from design; incorrect application of colour.
Crimping
(5 marks) / ¨ Equipment/utensils
¨ Application of crimping tool
¨ Spacing and sequencing of pattern / 5 marks
Technique executed to a very good standard: equipment/utensils correctly selected and prepared; crimping tool used correctly; tool positioned in accordance with the design; crimped prior to icing hardening; accurate spacing and sequencing of pattern. / 3–4 marks
Technique well-executed, but with some/few inconsistencies. / 1–2 marks
Technique executed with inconsistencies. / 0 marks
Technique not executed/executed incorrectly. Incorrect use of equipment/utensils; incorrect positioning of crimping tool; crimped when icing had hardened; poor spacing and sequencing of design.
Embossing
(5 marks) / ¨ Equipment/utensils
¨ Application of embossing tool
¨ Spacing and sequencing of pattern / 5 marks
Technique executed to a very good standard: equipment/utensils correctly selected and prepared; embossing tool used correctly; tool positioned in accordance with the design; embossed prior to icing hardening; accurate spacing and sequencing of pattern. / 3–4 marks
Technique well-executed, but with some/few inconsistencies. / 1–2 marks
Technique executed with inconsistencies. / 0 marks
Technique not executed/executed incorrectly. Incorrect use of equipment/utensils; incorrect positioning of embossing tool; embossed when icing had hardened; poor spacing and sequencing of design.
Modelling
(5 marks) / ¨ Equipment/utensils
¨ Preparation of modelling medium