National 5 Hospitality: Practical Cake Craft Assignment and practical activity Assessment task

Transcription

1 National 5 Hospitality: Practical Cake Craft Assignment and practical activity Assessment task Valid from session and until further notice. This edition: August 2017 (version 1.0) The infmation in this publication may be reproduced to suppt SQA qualifications. This publication must not be reproduced f commercial trade purposes. This material is f use by teachers and lecturers. Scottish Qualifications Authity 2012, 2017

2 Contents Introduction 1 Marking instructions 2 Recding documentation 17 Instructions f candidates 20

3 Introduction This document contains marking instructions, recding documentation and instructions f candidates f the National 5 Hospitality: Practical Cake Craft assignment and practical activity. It must be read in conjunction with the course specification. The assignment and practical activity are together wth 10. The marks contribute 75% of the overall marks f the course assessment. There are three course assessment components. The other component is a question paper wth 25 marks, which contributes 25% of the overall mark f the course assessment. The assignment and practical activity are inter-related and are assessed using one activity. Candidates carry out one task designing, planning, making, finishing and evaluating a cake which provides evidence f both components. The assignment and practical activity combined task has three stages: Stage 1: designing (assignment, section 1) has 2 Stage 2: implementing (practical activity) has 7 Stage 3: evaluating (assignment, section 2) has 1 Version 1.0 1

4 Marking instructions In line with SQA s nmal practice, the following marking instructions are addressed to the marker. They will also be helpful f those preparing candidates f course assessment. Assignment: stage 1: designing, and stage 3: evaluating, will be submitted to SQA f marking. Practical activity: stage 2: implementing, will be internally marked and quality assured by centre staff, in line with the marking instructions provided in this document. All marking will be quality assured by SQA. General marking principles This infmation is provided to help you understand the general principles that must be applied when marking candidate responses in this assignment and practical activity. These principles must be read in conjunction with the detailed marking instructions, which identify the key features required in candidate responses. a b Marks f each candidate response must always be assigned in line with these general marking principles and the detailed marking instructions f this assessment. Marking should always be positive. This means that, f each candidate response, marks are accumulated f the demonstration of relevant skills, knowledge and understanding: they are not deducted from a maximum on the basis of errs omissions. Version 1.0 2

5 Detailed marking instructions The detailed marking instructions indicate how marks are to be awarded holistically f each of the skills, techniques and wking practices assessed within the practical activity. The teacher lecturer should select the descript which most closely represents the evidence presented. Once the descript with the best fit has been determined, award marks as follows: Where the evidence is close to the level above, award the highest available mark from the range. Where the evidence just meets the standard described, award the lowest mark from the range. Where the evidence lies somewhere between the parameters outlined above, award an appropriate mark from the middle of the range. It is acceptable f candidates to carry out some of the finishing application techniques me than once. If a candidate demonstrates the same finishing application technique me than once, eg if a candidate coats a cake with marzipan and again with sugar-paste, the mark awarded should reflect both, up to the maximum available f the technique. If a candidate demonstrates the same finishing decation technique me than once, eg if the candidate demonstrates two different examples of embossing, they should be marked together accding to the criteria in the marking instructions. The teacher lecturer must recd the marks f the practical activity, this should be done using the assessment recd provided in this document. Version 1.0 3

6 Detailed marking instructions f the assignment and practical activity Stage 1: designing (assignment, section 1) 2 Skill Marking criteria Allocation of marks Design illustration (7 marks) The design should include: 7 marks 1 6 marks the occasion selected cake type, shape, and size details of the cake coating(s) details of the colour scheme cake drum/board type, size, and shape details of individual finishing decations All required details included Some required details included No required details included All details included are inaccurate Resources (5 marks) F the planned design, the following should be included: appropriate recipe identified and justified appropriate specialist equipment f finishing and decating identified and justified 5 marks Appropriate recipe identified and choice justified All appropriate specialist equipment identified and choice justified 1 4 marks Appropriate recipe selected with some justification f choice Some appropriate specialist equipment identified and choice justified Inappropriate recipe selected and/ No appropriate justification offered No appropriate specialist equipment identified and/ No appropriate justification f choice offered Plan of wk (8 marks) The plan should show all steps to be undertaken f the cake, including: preparation f baking and finishing baking, cooling, and stage finishing application techniques finishing decation techniques 8 marks All key activities identified and all are crectly sequenced 1 7 marks Some key activities identified and some are crectly sequenced No key activities identified All key activities are increctly sequenced Version 1.0 4

7 Stage 2: implementing (practical activity) 7 Skill Marking criteria Allocation of marks Preparing tin(s) (2 marks) Weighing, measuring and preparing ingredients f baking and finishing Mixing cake ingredients and depositing in tin(s) (5 marks) Baking process (5 marks) crect size and shape of cake tin(s) selected in accdance with design illustration cake tin(s) crectly prepared, f example: tin(s) crectly greased, paper cut to crect size and shape, base and side of tin(s) lined appropriately all ingredients accurately weighed/measured all ingredients crectly prepared as necessary, eg: flour sieved fruit washed and dried crect equipment selected f mixing crect method of incpating ingredients crect consistency achieved as per recipe mixture deposited crectly into tin(s), eg no air gaps, level surface, surface dipped as necessary oven shelf in crect position pri to preheating oven preheated to crect temperature oven temperature adjusted during baking accding to recipe baking process monited and cake tested crectly f readiness cake cooled crectly following baking, accding to recipe cake crectly packaged when cool cake sted crectly 2 marks All criteria f preparation of tin(s) 5 marks All criteria f weighing, preparing, mixing and depositing cake ingredients 5 marks All criteria f baking, cooling and sting the cake 1 mark Some criteria f preparation of tin(s) 1 4 marks Some criteria f weighing, preparing, mixing and depositing cake ingredients 1 4 marks Some criteria f baking, cooling and sting the cake Increct cake tin(s) selected and/ Inadequately prepared All weighing/ measuring carried out inaccurately and/ All criteria f preparation of ingredients, mixing and depositing carried out increctly All criteria f baking, cooling and sting the cake carried out increctly Version 1.0 5

8 Finishing application techniques (18 marks) Marks available f each technique are shown below. Marks should only be awarded once f each technique. If a candidate demonstrates the same technique me than once, eg coats with marzipan and again with sugar-paste, the mark awarded should reflect both, up to the maximum mark available. Technique Marking criteria Allocation of marks Preparing cake f finishing (3 marks) selection of crect equipment f trimming/ levelling cake cake crectly trimmed to produce an even, flat base minimum wastage during trimming process any indentations crectly filled 3 marks All criteria f preparing the cake f finishing 1 2 marks Some criteria f preparing the cake f finishing All criteria f trimming, filling, and levelling the cake carried out increctly Technique not executed Spreading (2 marks) selection of crect adhesive/spread preparation of adhesive/spread to achieve crect consistency even coverage of adhesive/spread 2 marks All criteria f spreading 1 mark Some criteria f spreading All criteria f spreading carried out increctly Technique not executed Rolling (3 marks) crect preparation of product pri to rolling product rolled to crect size, resulting in minimum waste product rolled to crect and consistent thickness 3 marks All criteria f rolling 1 2 marks Some criteria f rolling All criteria f rolling carried out increctly Technique not executed Version 1.0 6

9 Technique Marking criteria Allocation of marks Coating (4 marks) selection of crect equipment/ utensils f preparation and application of coating medium(s) crect preparation of coating product(s) even coverage of cake base 4 marks All criteria f coating 1 3 marks Some criteria f coating All criteria f coating cake carried out increctly Technique not executed Smoothing (4 marks) selection of crect equipment/utensils smooth finish obtained, eg no cracks, lumps, air bubbles, finger marks 4 marks All criteria f smoothing 1 3 marks Some criteria f smoothing All criteria f smoothing carried out increctly Technique not executed Trimming (2 marks) trimming coating(s) to required shape coating(s) trimmed to leave a smooth edge with no gaps 2 marks All criteria f trimming 1 mark Some criteria f trimming All criteria f trimming carried out increctly Technique not executed Version 1.0 7

10 Finishing decation techniques (3) Candidates should demonstrate up to five finishing decation techniques, and will be awarded marks f these. Candidates may choose to incpate me than five finishing decation techniques in their cake, but techniques carried out in addition to the five techniques they have selected f assessment will not be awarded marks. In der to access all 3, candidates must select two of their five techniques from crimping, modelling and piping techniques which can be awarded up to 9 marks each. A further three techniques, which can be awarded up to 4 marks each, should be selected from the remaining techniques listed in the candidate pro fma. A maximum of 3 is available. Candidates who select one technique from crimping, modelling and piping can be awarded up to 9 marks f the technique chosen. A further three techniques, which can be awarded up to 4 marks each, should be selected from the remaining techniques listed in the candidate pro fma. A maximum of 21 marks is available f this option. Candidates who do not choose to carry out crimping, modelling piping techniques can be awarded marks f three techniques only. These techniques, which can be awarded up to 4 marks each, should be selected from the remaining techniques listed in the candidate pro fma. A maximum of 12 marks is available f this option. The finishing decation techniques which the candidate has chosen f assessment must be identified befe marking begins. Teachers and lecturers must refer to the detailed marking instructions when awarding marks f each technique carried out by the candidate. Technique Marking criteria Allocation of marks Crimping (9 marks) selection of crect equipment/utensils crect application of crimping tool, giving even results process carried out befe icing hardens even spacing and sequencing of pattern sufficient repetition of technique 9 marks Repetition of pattern must be equivalent of completely round circumference of the cake/cake board All criteria f crimping 7 8 marks Repetition of pattern must be equivalent of completely round circumference of the cake/cake board Some criteria f crimping 5 6 marks Repetition of pattern must be equivalent of at least half of circumference of the cake/cake board Some criteria f crimping 1 4 marks Limited repetition of pattern Some criteria f crimping No repetition of pattern All criteria f crimping carried out increctly Technique not executed Version 1.0 8

11 Technique Marking criteria Allocation of marks Modelling (9 marks) selection of crect equipment/utensils crect preparation of modelling medium modelling medium coloured as appropriate modelling technique(s) executed to a high standard: models crectly proptioned and shaped finishing details, eg facial features accurate and detailed suitable adhesive used to attach model to cake 9 marks Three me detailed models, eg models of people animals All criteria f modelling 7 8 marks Three me detailed models, eg of people animals A combination of two detailed models, eg of people animals, and one me straightfward models Some criteria f modelling 5 6 marks Two detailed models, eg of people animals Three me straightfward models All criteria f modelling 1 4 marks One detailed model, eg of people animals Two me straightfward models Three me simple models, eg parcels Some criteria f modelling All criteria f modelling carried out increctly Technique not executed Version 1.0 9

12 Technique Marking criteria Allocation of marks Piping (9 marks) Candidates should demonstrate: selection of crect equipment/utensils: appropriate size of piping bag crect shape of nozzle appropriate size of nozzle piping medium crectly prepared: crect consistency piping bag crectly filled piping applied crectly: consistent size crect and consistent placement sufficient repetition of technique me than one piping technique 9 marks Repetition of pattern must be equivalent of completely round the circumference of the cake/cake board Me than one piping technique, eg rosettes, shells, scrolls, lettering All criteria f piping 7 8 marks Repetition of pattern must be equivalent of completely round the circumference of the cake/cake board Me than one piping technique, eg rosettes, shells, scrolls, lettering Some criteria f piping 5 6 marks Repetition of pattern must be equivalent of at least half of circumference of the cake/cake board Me than one piping technique, eg rosettes, shells, scrolls, lettering, with some criteria f piping One piping technique used, with all criteria f piping 1 4 marks Limited repetition of pattern One piping technique, eg rosettes, shells, scrolls, lettering Some criteria f piping No repetition of pattern All criteria f piping carried out increctly Technique not executed Version

13 Technique Marking criteria Allocation of marks Embossing (4 marks) selection of crect equipment/utensils crect application of embossing tool: even pressure throughout crectly positioned technique carried out befe icing hardens appropriate spacing and sequencing of pattern sufficient repetition of technique 4 marks Pattern must include at least eight repetitions All criteria f embossing 2 3 marks Pattern must include at least eight repetitions Some criteria f embossing 1 mark Pattern includes fewer than eight repetitions Some criteria f embossing Limited/no repetition of pattern All criteria f embossing carried out increctly Technique not executed Stencilling (4 marks) selection of crect equipment/utensils crect application of stencilling tool technique carried out after icing has hardened appropriate positioning of stencilling tool sufficient repetition of technique 4 marks At least four applications of stencil(s) All criteria f stencilling 2 3 marks At least four applications of stencil(s) Some criteria f stencilling 1 mark Fewer than four applications of stencil(s) Some criteria f stencilling All criteria f stencilling carried out increctly Technique not executed Version

14 Technique Marking criteria Allocation of marks Texturing (4 marks) selection of crect equipment/utensils crect application and spacing of texturing tool technique carried out befe icing sets appropriate spacing and sequencing of pattern sufficient repetition of technique should texture the equivalent of at least 25% of the top of the cake 4 marks The equivalent of at least 25% of the top of the cake is textured All criteria f texturing 2 3 marks The equivalent of at least 25% of the top of the cake is textured Some criteria f texturing 1 mark Less than the equivalent 25% of the top of the cake is textured Some criteria f texturing Limited area textured All criteria f texturing carried out increctly Technique not executed Version

15 Technique Marking criteria Allocation of marks Use of commercial aid/cutter (4 marks) crect selection of equipment/utensils crect preparation of medium to be cut: appropriate and even thickness crect application of aid/cutter: smooth edges, no tears suitable adhesive used to fix shape to cake appropriate positioning on cake sufficient repetition of technique at least eight shapes produced and applied, at least six shapes with additional shaping/ manipulation applied 4 marks At least eight shapes produced and applied At least six shapes which have had additional shaping/ manipulation applied, eg flower petals with edges tapered produced and applied All criteria f use of commercial aid/cutter 2 3 marks At least eight shapes produced and applied At least six shapes which have had additional shaping/ manipulation applied, eg flower petals with edges tapered are produced and applied Some criteria f use of commercial aid/cutter 1 mark Fewer than eight shapes produced and applied Fewer than six shapes which have had additional shaping/ manipulation applied, eg flower petals with edges tapered are produced and applied Some criteria f use of commercial aid/cutter Limited number of shapes are produced All criteria f use of commercial aid/cutter carried out increctly Technique not executed Version

16 Safe and hygienic wking practices (5 marks) Wking practice Hygiene (3 marks) Marking criteria acceptable standards of personal hygiene. Must include: suitable protective clothing wn hair tied back (if necessary) no jewellery no nail varnish acceptable standards of kitchen hygiene. Must include: clean, tidy wk area at all times clean equipment hygienic stage of all food products during the period of assessment 3 marks All criteria f hygiene Allocation of marks 1 2 marks Some criteria f hygiene Frequent lapses in hygienic wking practices Safety (2 marks) safe use of electrical equipment safe use of knives and other cutting equipment good standards of oven safety including appropriate use of oven gloves 2 marks All criteria f safety 1 mark Some criteria f safety Frequent lapses in safe wking practices Version

17 Quality of finished product (5 marks) Skill Marking criteria Allocation of marks Finished product (5 marks) Award up to 5 marks f demonstration that: finished product exactly reflects iginal design colour (when used) is: appropriate to design applied/mixed appropriately all finishing decation techniques are in scale: with size of cake with each other Marks f the standard of the finished product should be awarded holistically, taking into consideration all the criteria, up to the maximum of 5 marks. Teachers and lecturers should use professional judgement when awarding these marks. Version

18 Stage 3: evaluating (assignment, section 2) 1 Skill Marking criteria Allocation of marks Evaluating the finished cake (1) Up to 1 may be awarded f evaluative comments based on the following criteria, and evidence found within the practical activity: three evaluative comments based on three from: shape, colour balance, design proption, and texture of finished product three evaluative comments on how well the completed cake compares with the design illustration four evaluative comments on the overall quality of the finished cake 1 mark may be awarded f each crect evaluative comment, based on evidence found within the practical activity. Version

19 Recding documentation Teachers and lecturers should use the following recding document to recd the marks awarded to candidates. Version

20 National 5 Hospitality: Practical Cake Craft: practical activity assessment recd In the case of assessment by observation al questioning, evidence must include teacher lecturer comments and other relevant suppting evidence that shows clearly the basis on which assessment judgements have been made. Candidate name: Class/group: Candidate number: Centre: Teacher/lecturer: Date: Marks Mark Subtotal Practical activity Teacher/lecturer comments available awarded Stage 2: implementing 70 Total Preparation of tin(s) 2 Weighing, measuring and preparing ingredients, mixing cake ingredients and depositing in tin Baking process 5 Finishing application techniques Preparing cake f finishing 3 Spreading 2 Rolling 3 Coating 4 Smoothing 4 Trimming 2 5 Version

21 Practical activity Finishing decation techniques Marks available Mark awarded Teacher/lecturer comments Subtotal Total Enter the five techniques identified f assessment below. Enter the mark awarded f each technique in the mark awarded column Hygiene 3 Safety 2 Finished product 5 70 Version

22 Instructions f candidates This assessment applies to the assignment and practical activity f National 5 Hospitality: Practical Cake Craft. The assignment and practical activity are inter-related and are assessed using one activity. You must carry out one task designing, planning, making, finishing and evaluating a cake which provides evidence f both components. The assignment and practical activity are together wth 10. The marks contribute 75% of the overall marks f the course assessment. Your assignment and practical activity make up two of the three course assessment components. The other component is a question paper. The assignment and practical activity combined task has three stages: Stage 1: designing (assignment, section 1) has 2 Stage 2: implementing (practical activity) has 7 Stage 3: evaluating (assignment, section 2) has 1 Your assignment (stages 1 and 3) is submitted to SQA f marking. The practical activity (stage 2) is marked by your teacher lecturer. This assignment and practical activity assess the following skills, knowledge and understanding: skills in cake baking and cake finishing using specialist tools and equipment demonstrating creativity effective ganisational skills wking safely and hygienically In this assessment, you will: produce a design illustration f your cake based on a given design brief identify and justify your choice of recipe and specialist equipment you will use f finishing and decating your cake prepare a plan of wk f baking and finishing your cake prepare the ingredients and then bake your cake prepare fillings and/ coatings and then apply them to your cake using the crect finishing application techniques apply finishing decation techniques to your coated cake wk safely and hygienically give a detailed evaluation of your finished cake Your teacher lecturer will let you know how the assessment will be carried out and any required conditions f doing it. Version

23 Administrative infmation Published: August 2017 (version 1.0) Histy of changes Version Description of change Date Security and confidentiality This document can be used by practitioners in SQA approved centres f the assessment of National Courses and not f any other purpose. Copyright This document may be reproduced in whole in part f assessment purposes provided that no profit is derived from reproduction and that, if reproduced in part, the source is acknowledged. If it needs to be reproduced f any purpose other than assessment, it is the centre s responsibility to obtain copyright clearance. Re-use f alternative purposes without the necessary copyright clearance may constitute copyright infringement. Scottish Qualifications Authity 2012, 2017 Version