View Unit : Demonstrate cake decoration skills in modelling with pastes

Unit

Unit Reference Number

L/503/2338

Qualification Framework

QCF

Title

Demonstrate cake decoration skills in modelling with pastes

Unit Level

Level 2

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

4.2 Manufacturing Technologies

Unit Grading Structure

Pass

Assessment Guidance

This unit is designed to assess the cake decoration skills and understanding of learners when modelling with pastes. It can be assessed in the learning environment.

The learner must demonstrate their skills, knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.

The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.

View Unit's Qualifications

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Plan and prepare equipment and materials for modelling with pastes	1.1	Check specifications for modelling with pastes to include; figures flowers (unwired) fruits
		1.2	Select and prepare tools and equipment for modelling with pastes
		1.3	Select and prepare ingredients and materials to include; marzipan sugar paste colours moulds
		1.4	Check requirements for modelling with pastes.
2	Model with paste according to specification	2.1	Produce models of different figures suitable as cake top ornaments
		2.2	Produce models of different unwired flowers suitable as cake top decorative items
		2.3	Produce models of different marzipan fruits suitable as cake top decorative items.
3	Apply models to cake top designs according to specifications	3.1	Place ornaments and models in a suitable cake top design setting
3		3.2	Carry out supportive decorative work to blend ornaments and models into cake top settings.
4	Understand how to make covering pastes	4.1	Outline the importance of following work instructions and specifications to ensure successful processing
		4.2	Describe how to keep materials within specification during processing
		4.3	Describe how to avoid contamination during processing
		4.4	Outline the main types of moulds available for modelling with pastes
		4.5	Describe the methods of release from moulds for the main types of modelling moulds for pastes
		4.6	Outline the main differences between a sugar paste intended for covering to that intended for modelling.

Equivalent Units

There are no equivalences to display.