Creative Cake Production Time line Lesson Week 1 1 Pupil Activities Read sheets contribute to discussion Pupils practise and prepare tin for following day ie Swiss Roll Teaching Approaches Resources Introduction to course, assessment etc Issue descriptors for cake production and cake decoration. Discuss: - Safety, hygiene, weighing and measuring Demonstration of lining tins e.g. Swiss roll Victoria sandwich, Fruit round and square tins Pupil information booklet, descriptors for cake production and cake decoration and pupil worksheets Pupil information booklet, descriptors for cake production and cake decoration and pupil worksheets Recipe book Ingredients 2 Homework/ Assessment Safety Hygiene sheets -H Weighing and measuring sheets-H 3/4 Pupils make two Swiss RollsSeparate batches (store for later use) Demonstrate basic Swiss Roll Principles of whisked sponge, method of rolling. Facilitate Assess Swiss Roll (two opportunities) -Assessment 5 Pupils make a batch of butter icing (use a small amount for piping and the rest to be stored till next lesson) Demonstrate making butter icing and piping stars, shell. Week 2 6 Decorate Swiss roll with butter cream i.e. coat and pipe introduce colours and flavours Discuss the introduction of colours Recipe book and flavours e.g. chocolate, orange, Ingredients lemon etc Facilitate Assess butter cream (if possible) -Assessment Complete Swiss Roll worksheet-H 7 Decorate Swiss Roll chocolate coating (melted chocolate) Demonstrate chocolate coating of Swiss Roll using melted chocolate the addition of a small amount of butter or margarine- helps to keep the chocolate from being too firm Facilitate Assess chocolate coating (If possible) -Assessment Recipe book Ingredients Information book Recipe book Ingredients Creative Cake Production Timeline Lesson Pupil Activities Teaching Approaches 8/9 Make Victoria sponge – marble fairy cakes (1egg qty - use wooden spoon to cream ½ qty chocolate) Make Victoria sponge (2X15cm cake tins - 2/3 egg qty use electric whisk to cream) Demonstrate Victoria Sponge and discuss basic principles, test for readiness + appearance, resting and cooling times and how to remove from tin and storage. Revise preparation of tin Facilitate Recipe book Ingredients 10 Make batch of butter cream Decorate fairy cakes – butterfly Support pupils as required Recipe book Ingredients Small sponge cakes Week 3 11 Jam Victoria sponge together and decorate top with butter cream Sides can be decorated with buttercream or dream topping and coated with coconut or vermicelli Demonstrates coating of sides. Discuss various coatings for sides e.g. toasted coconut /almonds etc Facilitate Victoria Sponge Cake Illustration Ingredients Pupils prepare cake tin for next lesson i.e. Madeira cake Demonstrate Madeira Cake -revise lining tin Pupil information booklet Ingredients Make Madeira Cake Discuss testing for readiness and correct storage. Demonstrate splitting of cake- jam, covering the cake with sugar paste. Decorate with bought item and bought piping tubes Facilitate Recipe book Ingredients Pupil information booklet Sugar paste Decorative itemsSupercook icing tubes 12 13/14 Resources Homework/ Assessment Assess Victoria sponge (two opportunities) -Assessment Assess butter cream Assessment Complete Victoria Sponge worksheet -H Assess Madeira cake *ref teacher’s notes Assessment Creative Cake Production Timeline Lesson Pupil Activities Teaching Approaches Resources Homework/ Assessment 15 Pupils split cake- jam / butter cream fill, cover the cake with sugar paste Support pupils as required Recipe book Ingredients Pupil information booklet Sugar paste Decorative itemsSupercook icing tubes Assess buttercream filling Week 4 16 Decorate cake with bought items Read information sheet Prepare tin for Sultana Cake Support pupils as required Decorative itemsSupercook icing tubes Pupil information booklet Complete Madeira cake worksheet-H 17 Pupils cover board and practice designs as desired Read information sheet Introduction of specialist tools e.g. embossers, crimpers, cutters, etc Demonstrate covering a round cake board and using the above tools 18/19 Make Sultana Cake Demonstrate /make sultana cake Facilitate Specialist tools Cake board Sugar paste Power point-Novelty cake / information booklet Recipe book Ingredients Pupil information booklet Read information sheet 20 Watch power point presentation / read paper copy Demonstrate applying marzipan to sultana cake (all in one piece) Sultana Cake Marzipan Power point-Novelty cake / information booklet Assess Sultana Cake *ref teacher’s notes -Assessment Creative Cake Production Time line Lesson Pupil Activities Teaching Approaches Week 5 21 Marzipan Sultana Cake Power point presentation or support notes Support as required 22 Prepare simple design using crimpers and embossers Demonstrate /Revise coating with sugar paste- crimping top edge / pattern for garret frill embossing 23/24 Cover Sultana cake with sugar paste and decorate as planned 25 Week 6 26 27 Resources Homework/ Assessment Sultana Cake Marzipan Power point-Novelty cake / information booklet Books / cake illustrations Sultana Cake Sugarpaste White alcohol Specialist tools Sultana cake worksheet-H Facilitate Books / cake illustrations Sultana Cake Sugarpaste White alcohol Specialist tools Assess coating with sugar paste (marzipan assessment is possible) -Assessment Brain storm Introduction to Organisation of practical skills Outcome 1a, b, c, d & +, Outcome 2a. Introduce list of possible components/processes. Course descriptor Organisation of Practical skills page 12 and 13. Begin research design for Halloween cake/ Birthday Cake complete O of P skills booklet (pages 12,13,15) Continue research design for Halloween cake/ Birthday Cake complete O of P skills booklet Support as required Books / Internet Organisation of Practical skills booklet Page 17 Books / Internet Organisation of Practical skills booklet Support as required Research Research Creative Cake Production Timeline Lesson Pupil Activities Teaching Approaches Resources Homework/ Assessment 28/29 Continue research design for Halloween cake/ Birthday Cake complete O of P skills booklet Hand in food order Introduce sequence of work /time plan Books / Internet Exemplar materials of completed O of P Skills page 13 30 Complete research design for Halloween cake/ Birthday Cake complete O of P skills booklet Mark O of P Skills booklet Week 7 30 Practice small decoration using marzipan / sugar paste Support as required Marzipan Sugar paste Food Colouring 32 Prepare tin Support as required Pupil information booklet Pupil’s own design 33/34 Make Halloween cake/ Birthday Cake Facilitate Pupil’s food order Assess either Madeira or Sultana cake-Assessment 35 Continue following plan Facilitate Pupil’s cakes and equipment as ordered Assess correct storage of cake -Assessment Week 8 36 Continue following plan Support as required Pupil’s cakes and equipment as ordered 37 Continue following plan Support as required Pupil’s cakes and equipment as ordered Creative Cake Production Timeline Lesson Pupil Activities Teaching Approaches Resources 38/39 Continue following plan Cake complete Facilitate Pupil’s cakes and equipment as ordered 40 Photograph completed cakes Classroom discussion Camera October Week Week 9 41 Pupil observation and making piping bags Demonstrate making royal icing piping bags and piping techniques Ingredients for Royal icing Greaseproof paper, scissors, selection of piping nozzles, icing practice sheet 42 Make Royal icing and practice piping Support pupils as required Ingredients for Royal icing Greaseproof paper, scissors, selection of piping nozzles, icing practice sheet 43/44 Try out / practice Demonstrate modelling of sugar /flower paste and garret frills and simple flowers Sugar / Flower paste Appropriate cutters and specialist tools 45 Try out / practice Support as required Sugar / Flower paste Appropriate cutters and specialist tools Homework/ Assessment Asses learning outcome 3 of NAB D9GN 11/001 Organisation of Practical Skills Photograph for record Creative Cake Production Timeline Lesson Pupil Activities Week 10 46 Pupils prepare cake tin for Rich fruit cake NB newspaper etc. 47 Watch demonstration of making cake and depositing in cake tin 48/49 Begin research design for Christmas Cake complete O of P skills booklet 50 Continue research design for Christmas Cake complete O of P skills booklet Week 11 51 52 Teaching Approaches Resources Homework/ Assessment Demonstrating weighing out and preparing ingredients along with preparing of cake tin for rich fruit cake Make fruit cake Pupil information booklet, Cake tins, paper, scissors, string, recipe book, ingredients Prepared cake tin, ingredients, recipe book Specialist tools worksheetH Bake Rich fruit cake so that it will be ready to be removed during lesson therefore demonstrating testing for readiness Cake needs to be in oven by 8am if class timetabled for period 1 and 2 (so they can test readiness) Pupils to be advised to refer back to previous OPS sheets with teacher comments – To support assessment of this cake Prepared cake for baking, O of P Skills booklet, books/ Internet. O of P Skills booklet, books/ Internet. Assess LO 1and 2 of NAB D9 GN 11 / 001 of Organisation and Practical Skills Weigh out and prepare ingredients for next lesson Support as required Recipe book and Ingredients Make Rich fruit cake Bake at suitable time Support as required Recipe book and Ingredients, cake tin Rich fruit cake worksheet – H Continue assessment for LO4 of NAB D9 GN 11 / 001 of Organisation and Practical Skills Continue assessment for LO4 of NAB D9 GN 11 / 001 of Organisation and Practical Skills Creative Cake Production Timeline Lesson Pupil Activities Teaching Approaches Resources 53/54 Watch power point presentation/ read paper copy Demonstrate marzipan sides and top 55 Faults in cake making Discuss faults in cake making Week 12 56 57 Marzipan top of cake Support as required Power point Marzipan sides of cake Support as required Power point 58/59 Watch appropriate section of power point on making royal icing. Make a small amount of royal icing and piping bags. Practice writing techniques, scrolls etc Complete Cake Production NAB Support as required Power point. Albumen powder, icing sugar greaseproof paper, selection of piping nozzles etc Supervise / exam conditions NAB 1 assessment D9GM 11/001 Week 13 61 Watch selection of available modelling and sugar paste techniques Select and expand sections of video Videos 62 Practice making chosen items for decoration Support as required 63/64 Make items for cake Support as required Cake decorating books Sugar paste and colourings etc Cake decorating books Sugar paste and colourings etc 60 Homework/ Assessment Rich fruit cake marzipan, icing equipment, power point, information booklet, work booklet Information booklet and Pupil booklet Coating worksheet-H NAB 1 assessment D9GM 11/001 Creative Cake Production Timeline Lesson Pupil Activities Teaching Approaches Resources 65 Catch up period – e.g. reassess cake production NAB; practice piping; or continue modelling etc Week 14 66 Make up royal icing and store till next lesson 67 Watch royal icing coating section Support as required of power point. Royal ice top of cake – Flat ice on rich fruit cake Power point made up royal icing specialist equipment 68/69 Apply second coat of icing to top of cake. Royal ice sides of cake flat or peaked Facilitate Power point 70 Complete icing as required Decorate cakes with items previously modelled etc Support as required Cake design templates, royal icing required equipment etc Week 15 71 Revision of cake decoration theory. Preparation for assessment Support as required Information and pupils booklets 72 Complete the cake decoration NAB Supervision exam conditions NAB D9GL /001 73/74 From today until end of week 16 pupils will complete any cake or techniques missed Support as required Materials as required Facilitate Royal icing recipe and ingredients Homework/ Assessment Assess making up of royal icing Assess NAB D9GL /001 Creative Cake Production Timeline Lesson Pupil Activities Teaching Approaches Resources 75 Complete any cake or techniques missed Support as required Materials as required Week 16 76 Complete any cake or techniques missed Support as required Materials as required 77 Complete any cake or techniques missed Support as required Materials as required 78/79 Complete any cake or techniques missed Support as required Materials as required 80 Complete any cake or techniques missed Support as required Materials as required CHRISTMAS HOLIDAYS Week17 81 Study practical assignment proforma booklet Practical assignment course objective overview. Discuss all requirement and making etc. Information sheet for candidates practical assignment proforma 82 Start research for final project Facilitate Books, magazines etc. Assignment proforma 83/84 Continue research Facilitate Books, magazines etc. Assignment proforma Homework/ Assessment Creative Cake Production Timeline Lesson Pupil Activities Teaching Approaches Resources 85 Continue research Facilitate Books, magazines etc. Assignment proforma Week18 86 Complete 1st page of assignment –Design plan Facilitate Books, magazines etc. Assignment proforma 87 Complete 2nd page of assignment –Design plan page 21. Request items for following lesson Facilitate Books, magazines etc. Assignment proforma Equipment ingredients requested 88/89 Try out some possible decoration solutions Facilitate and support Books, magazines etc. Assignment proforma Equipment ingredients requested 90 Draw conclusions from practice and complete rough copy of design illustration and rationale Facilitate and support Check accuracy of work so far Pupils own notes etc Week 19 91 Complete design illustration and rationale section of design plan proforma P23 etc Facilitate Pupils own notes etc Practical assignment proforma 92 Research equipment etc required to complete own design. Draw up list of requirements Facilitate Specialist equipment and pupil’s designs etc Homework/ Assessment Creative Cake Production Timeline Lesson Pupil Activities 93/94 Complete material /equipment list section of design plan proforma p27. Begin to develop time scale for project 95 Complete timescale section of proforma P25 Teaching Approaches Provide list of stages to assist with the time scale: - tin preparation; ingredient preparation; baking; marzipaning / icing; decoration /finishing and evaluating. Resources Homework/ Assessment Lesson plan 93/94 teaching approaches information; Practical assignment proforma. Draw from previous experiences and recipes Lesson plan 93/94 teaching approaches information; Practical assignment proforma. Draw from previous experiences and recipes Week 20 Facilitate pupils throughout cake production and cake decoration. Pupils must follow their personal design proforma. * Start of This activity will last as long as planned but MUST be completed before Easter. February This must include part 3 of the practical assignment booklet – project evaluation approximately Cakes MUST be stored until moderated. (Moderation sample of 12 candidates will be intimated by SQA) The assessed plans and evaluation for this group will require to be sent to the assessor prior to the visit. Refer to National Course Specification for further details. The course is practical based and consists of three units: cake production, cake decoration and organisation of practical skills. The units are completed between Aug- Jan. The final cake is then designed, baked, decorated and evaluated between Feb- Aril and assessed by the verifier.