Hospitality: Practical Cake Craft: National 5

IMG_1854Aims of the Course:

  • To develop the technical skills required for successful cake baking.
  • To develop the technical and creative skills required for successful cake finishing.
  • To follow safe and hygienic practices in the carrying out of the above practical IMG_1876work.
  • To develop knowledge and understanding of cake design and current trend in cake production.
  • To acquire and use organisational skills in the context of managing time and resources.
  • To develop safe and hygienic working practices.

Course Content:-   The course has tow mandatory units:

  • Cake Baking – which facilitates the production of cakes and other baked items.
  • Cake Finishing – which aims to develop learners creative ability to apply finishing techniques to a range of cakes and other baked items.

Equipment etc used/required:IMG_1826

  • Appropriate containers to carry completed work home in.
  • Trimmings and Finishes for cakes other than those which can be supplied by the department.


  • Completion of any relevant paperwork which has not been done in class time.
  • Relevant Internet Searches for ideas and examples of current trends in cake production, design and finishing.

Assessment:  There will be both unit and course assessment for  this course.

Unit Assessment – All units are internally assessed against SQA requirements from Unit Specifications.

Course Assessment   is by completion of a final Practical Assignment.

Progression Routes within School

Progression from National 5 Hospitality Practical Cake Craft could be to National 5 Hospitality: Practical Cookery.

Progression Routes Beyond School

There are many other food related courses and employment opportunities which can be linked to a successful outcome in this course. Please do not hesitate to speak to members of the Food Technology Department about the possibilities.