Cake Baking SCQF: Level 5 (9 SCQF Credit Points)
Cake BakingSCQF:level 5 (9 SCQF credit points)Unit code: J1YR 75Unit outlineThe general aim of this Unit is to enable learners to develop the ability to bake cakesand other chosen items safely and hygienically. Learners will demonstrate a range oftechniques and processes used in cake production and other baking contexts.Learners who complete this Unit will be able to:12Prepare for baking activitiesBake a range of cakes and other chosen itemsThis Unit is available as a free-standing Unit. The Unit Specification should be read inconjunction with the Unit Support Notes, which provide advice and guidance ondelivery, assessment approaches and development of skills for learning, skills for lifeand skills for work. Exemplification of the standards in this Unit is given in UnitAssessment Support.J1YR 75 Cake Baking (SCQF Level 5) Unit SpecificationJuly 2019, version 2.01
Recommended entryEntry to this Unit is at the discretion of the centre. However, learners would normally beexpected to have attained the skills, knowledge and understanding required by one ormore of the following or equivalent qualifications and/or experience: National 4 Practical Cookery Course or relevant component Units National 4 Health and Food Technology Course or relevant component UnitsEquality and inclusionThis Unit Specification has been designed to ensure that there are no unnecessarybarriers to learning or assessment. The individual needs of learners should be takeninto account when planning learning experiences, selecting assessment methods orconsidering alternative evidence. For further information, please refer to the UnitSupport Notes.J1YR 75 Cake Baking (SCQF Level 5) Unit SpecificationJuly 2019, version 2.02
StandardsOutcomes and assessment standardsOutcome 1The learner will:1Prepare for baking activities by:1.1 Selecting recipes and planning the stages of baking1.2 Selecting ingredients and weighing and measuring them accurately1.3 Selecting and correctly preparing suitable equipment1.4 Following safe and hygienic working practicesOutcome 2The learner will:2Bake a range of cakes and other chosen items by:2.1Following recipe methods to achieve the correct consistency when incorporatingthe ingredientsDepositing the mixture appropriately, controlling the oven temperature and bakingcorrectlyCarrying out readiness testsCooling, storing and evaluating the baked itemsFollowing safe and hygienic working practices2.22.32.42.5Evidence Requirements for the UnitAssessors should use their professional judgement, subject knowledge and experienceand understanding of their learners to determine the most appropriate ways togenerate evidence and the conditions and contexts in which they are used.Evidence for both Outcomes in this Unit will normally be combined and assessedholistically by a practical activity. If this approach is used, it must be clear how theevidence covers each Outcome.Learners’ assessment performance will normally be observed by assessors, whoshould complete an assessor’s observational checklist for each learner. The checklistwill confirm whether the learner has met the requirements of each AssessmentStandard.Exemplification of assessment is provided in Unit Assessment Support. Advice andguidance on possible approaches to assessment is provided in the Unit Support Notes.J1YR 75 Cake Baking (SCQF Level 5) Unit SpecificationJuly 2019, version 2.03
Assessment standard thresholdsIf a candidate successfully meets the requirements of the specified number ofAssessment Standards they will be judged to have passed the Unit overall and nofurther re-assessment will be required.The specific requirements for this Unit is as follows: Assessment Standards 1.4 and 2.5, ‘Working safely and hygienically’, can beassessed holistically. If Assessment Standards 1.4 and 2.5 are assessedholistically, for re-assessment purposes, seven out of the nine AssessmentStandards are required.It should be noted that there will still be the requirement for candidates to be given theopportunity to meet all Assessment Standards. The above threshold has been put inplace to reduce the volume of re-assessment where that is required.J1YR 75 Cake Baking (SCQF Level 5) Unit SpecificationJuly 2019, version 2.04
Development of skills for learning, skills for lifeand skills for workIt is expected that learners will develop broad, generic skills through this Unit. The skillsthat learners will be expected to improve on and develop through the Unit are based onSQA’s Skills Framework: Skills for Learning, Skills for Life and Skills for Work anddrawn from the main skills areas listed below. These must be built into the Unit wherethere are appropriate opportunities.2Numeracy2.2Money, time and measurement4Employability, enterprise and citizenship4.1Employability5Thinking skills5.25.4UnderstandingAnalysing and evaluatingAmplification of these is given in SQA’s Skills Framework: Skills for Learning, Skills forLife and Skills for Work. The level of these skills should be at the same SCQF level ofthe Unit and be consistent with the SCQF level descriptor. Further information onbuilding in skills for learning, skills for life and skills for work is given in the Unit SupportNotes.J1YR 75 Cake Baking (SCQF Level 5) Unit SpecificationJuly 2019, version 2.05
Appendix: Unit support notesIntroductionThese support notes are not mandatory. They provide advice and guidance onapproaches to delivering and assessing this Unit. They are intended for teachers andlecturers who are delivering this Unit. They should be read in conjunction with: the Unit Specification the Unit Assessment Support packsDeveloping skills, knowledge and understandingTeachers and lecturers are free to select the skills, knowledge, understanding andcontexts which are most appropriate for delivery in their centres.J1YR 75 Cake Baking (SCQF Level 5) Unit SpecificationJuly 2019, version 2.06
Approaches to learning, teaching andassessmentLearning and teaching approaches should be learner-centred, participative andpractical in nature. There should be an appropriate balance between whole-classteaching and activity-based learning, with an activity approach being used toenable learners to develop all the relevant cake-baking skills effectively. Theunderpinning knowledge should be combined with practical activities.At least one item from each of the categories listed below should be baked. Atleast four of these items must be cakes: light/medium sponge-type cakesMadeira-type cakeslightly fruited cakesheavily fruited cakestray bakes/biscuitsSome examples of baked items are provided below:Swiss rollWhiskedspongeSponge-typecake varietylight spongeFruit cakevarietySuitable for atraybakelight spongeCarrot cakemediumsponge Cake popsmediumsponge ChocolatecakeLemondrizzle olinacakeMadeira-typecakeCupcakesGinger cakeMadeira cakeCherry cakeClassified asa biscuit Madeira-typecakeMadeira-typecake (cake popscan be madewith biscuit) lightly fruitedcakeJ1YR 75 Cake Baking (SCQF Level 5) Unit SpecificationJuly 2019, version 2.07
Sultana cakeRich fruitcakeWeddingcakeChocolatebrownieslightly fruitedcakeheavily fruitedcakeheavily fruitedcakeGingerbreadMeltingmoments (gingerbreadpeople,houses, othercut-outshapes) Suitable recipes for each category of baked item are given on the followingpages.J1YR 75 Cake Baking (SCQF Level 5) Unit SpecificationJuly 2019, version 2.08
Whisked sponge (Light sponge-type cake)Ingredients3large eggs75 gcaster sugar75 gplain flourMethod1 Pre-heat the oven to 180 C/gas mark 4 — adjust the temperatureappropriately for fan-assisted ovens.2Prepare two 15 cm diameter cake tins appropriately.3Place the eggs and the sugar in a bowl.4Whisk until the mixture is pale, thick and creamy and is twice its original size.This should take around 10 minutes.5Sift the flour over the surface and fold in quickly using a metal spoon. Themixture should have the consistency of lightly whipped cream.6Divide the mixture between the two tins — avoid scraping the bowl as this willalter the consistency of the mix.7Bake immediately in the centre of the oven for 25 minutes, testing forreadiness.8Turn out on to sugared paper — then place the sponges with the paper on awire cooling rack.J1YR 75 Cake Baking (SCQF Level 5) Unit SpecificationJuly 2019, version 2.09
Chocolate cake (Medium sponge-type cake)Ingredients150 gself-raising flour5 mlbaking powder25 gcocoa powder175 gsoft margarine175 gdark brown sugar3medium eggsMethod1 Pre-heat the oven to 180 C/gas mark 4 — adjust the temperatureappropriately for fan-assisted ovens.2Prepare two 20 cm diameter cake tins appropriately.3Sift the flour, baking powder and cocoa powder together.4Cream the margarine and sugar until light and aerated.5Add the dry ingredients and the eggs and mix until incorporated.6Deposit the mixture into the prepared cake tins.7Bake for 20–25 minutes in the centre of the oven, testing for readiness.8Remove the cakes from the oven. Allow to cool and store appropriately.J1YR 75 Cake Baking (SCQF Level 5) Unit SpecificationJuly 2019, version 2.010
Madeira cake (Madeira-type cake)Ingredients175 gbutter or margarine175 gcaster sugar2medium eggs (beaten)175 gself-raising flour (sifted)75 gplain flour (sifted)10 mllemon juiceMethod1 Pre-heat the oven to 180 C/gas mark 4 — adjust the temperatureappropriately for fan-assisted ovens.2Prepare an 18 cm diameter cake tin appropriately.3Cream the butter or margarine with the caster sugar until pale and light.4Add the beaten eggs to the creamed mixture one at a time, following eachwith a spoonful of flour — beat thoroughly.5Sift the remainder of the flour and gently fold it into the creamed mixture,using a metal spoon. (The mixture should have a consistency of lightlywhipped cream.) Then add the lemon juice.6Deposit the mixture into the prepared cake tin and smooth the top.7Bake for 1 hour in the centre of the oven, testing for readiness.8Leave the cake in the tin to cool for 10 minutes, then turn out on to sugaredpaper to cool.J1YR 75 Cake Baking (SCQF Level 5) Unit SpecificationJuly 2019, version 2.011
Light fruit cake (Lightly fruited cake)Ingredients225 gbutter or margarine225 gcaster sugar4medium eggs (lightly beaten)225 gplain flour (sifted)225 gdried mixed fruit(You can create your own selection of dried fruit, eg dried apricots, pineapple,cranberries instead of the usual dried fruit mixture.)Method1 Pre-heat the oven to 170 C/gas mark 3–4 — adjust the temperatureappropriately for fan-assisted ovens.2Prepare a 20 cm diameter cake tin appropriately.3Cream the butter or margarine with the sugar until pale and light.4Add the eggs a little at a time. If the mixture curdles then add a spoonful ofthe flour.5Stir in the remainder of the flour and the dried fruit, until evenly mixed.6Deposit the mixture into the cake tin and make a small dip in the centre with aspoon.7Bake for approximately 1 hour and 30 minutes, in the centre of the oven,testing for readiness.8Leave the cake in the tin to cool before turning it out.J1YR 75 Cake Baking (SCQF Level 5) Unit SpecificationJuly 2019, version 2.012
Rich fruit cake (Heavily fruited cake)Ingredients115 gbutter115 gdark brown molasses sugar2medium eggs (lightly beaten)5 mlglycerine115 gplain flour (sifted)30 gself-raising flour (sifted)5 mlmixed spice5 mlground cinnamon2.5 mlnutmeg1.25 mlsalt115 gsultanas115 gcurrants115 graisins60 gglace cherries30 gmixed peel30 gground almonds30 gwalnuts (optional)Method1 Pre-heat the oven to 215 C/gas mark 7. When you start to mix your cake,reduce the oven temperature to 160 C/gas mark 1–2 — adjust thetemperature appropriately for fan-assisted ovens.2Prepare a 15 cm diameter round cake tin appropriately.3Beat the butter and the dark brown sugar together until amalgamated andsmooth — do not over-beat.4Add the lightly beaten eggs with the glycerine, a little at a time, to the butterand sugar mixture. (If the mixture curdles at this stage, add a spoonful of thesifted flour.)5Stir in the plain flour, self-raising flour, spices and salt.6Add the dried fruit, cherries, mixed peel, ground almonds and walnuts, untilevenly mixed. Do not beat the mixture.7Deposit the mixture into the prepared cake tin and make a small dip in thecentre with a spoon.8Bake in the centre of the oven for 1 hour 30 minutes to 2 hours, testing forreadiness.J1YR 75 Cake Baking (SCQF Level 5) Unit SpecificationJuly 2019, version 2.013
9Leave the cake in the tin to cool before turning it out.10 Place on a wire cooling tray and leave until completely cool. When the cake iscompletely cooled, you can spike it with a skewer and pour 15 ml brandy overit.11 Wrap the cake in greaseproof paper, but not aluminium foil or cling film.12 Store in a cool dry place for at least a week before icing.J1YR 75 Cake Baking (SCQF Level 5) Unit SpecificationJuly 2019, version 2.014
Melting moments (Biscuits)Makes 24 individual biscuits (12 sandwiched biscuits)Ingredients250 gbutter60 gicing sugar225 gplain flour30 gcornflourMethod1 Pre-heat the oven to 170 C/gas mark 4 — adjust the temperatureappropriately for fan-assisted ovens.2Line a 20 cm x 24 cm baking tray/sheet with silicone paper.3Cream the butter and the icing sugar until pale and light.4Sift the flour and cornflour, add to the creamed mixture and mix well together.5With floured hands, roll 5 ml spoonfuls of the mixture into balls and place onthe baking tray/sheet.6Flatten the balls slightly with a fork to create a textured design and bake forapproximately 20 minutes or until they are light golden brown.7Remove from the oven and cool on a wire cooling rack.Melting moments are semi-sweet biscuits and can be sandwiched together withan appropriate filling, eg passion fruit buttercream, lemon buttercream, orangebuttercream, ganache.J1YR 75 Cake Baking (SCQF Level 5) Unit SpecificationJuly 2019, version 2.015
Chocolate brownies (Traybake)Ingredients175 gplain chocolate (with 70% cocoa)175 gbutter (roughly cubed)85 gself-raising flour1.25 mlbaking powder1.25 mlsalt40 gcocoa powder5medium eggs300 ggolden caster sugar5 mlvanilla essence/extract115 gwalnut piecesMethod1 Pre-heat the oven to 180 C/gas mark 4 — adjust the temperatureappropriately for fan-assisted ovens.2Line a tray of approximately 30 cm x 20 cm x 5 cm with silicone paper.3Break the chocolate into small pieces and melt with the butter. Do notoverheat — it should be lukewarm but runny.4Sift in the flour, baking powder, salt and cocoa powder — set aside.5Whisk the eggs, sugar and vanilla essence until thick and mousse-like thenstir in the dry ingredients.6Pour in the melted chocolate and mix until combined. This should have abatter-like consistency.7Add the walnut pieces.8Pour into the prepared tin and bake for approximately 25 minutes, testing forreadiness. (It should form a crust on the top and crack around the edges butstill be soft in the centre.)9Leave to cool in the tin.10 To finish, dust with icing sugar or cocoa powder.J1YR 75 Cake Baking (SCQF Level 5) Unit SpecificationJuly 2019, version 2.016
The table below suggests some activities which could support the delivery of this Unit.TopicPreparingfor bakingBakingSkills, knowledge andunderstanding selecting baking recipes identifying and selectingappropriate processingtechniques, such as weighingand measuring, whisking,creaming, mixing, folding,incorporating and depositing planning the stages of bakingin a logical sequence preparing ingredients forbaking preparing equipment forbakingSuggested experiences andactivities carrying out research into cakebaking using the internet, foodbrochures and cake books ormagazines watching TV programmes, videoor internet clips, reading blogs researching recipes andingredients watching live demonstrations visiting local cake shops,bakeries or supermarkets wherein-store baking takes place attending local cake shows andexhibitions listening to guestspeakers/industry experts video-conferencing betweencentres, if appropriate group discussions and teacherled discussion preparing for local or nationalcompetitions following the appropriateproduction method for each ofthe baked items depositing the mixtureappropriately carrying out readiness testsand responding appropriately cooling the baked items andstoring them correctly, usingappropriate packaging evaluating the baked items interms of their texture andappearance and, whereappropriate, taste working safely andhygienically practical workshops team challenges entering local or nationalcompetitions for cake baking self and peer evaluationJ1YR 75 Cake Baking (SCQF Level 5) Unit SpecificationJuly 2019, version 2.0 listening to Environmental Healthpresentations working towards food hygienecertificates watching TV, video or internetclips completing worksheets peer/self-evaluation17
keeping up to date with goodpractice in health and safety andfood hygieneTeachers/lecturers should give learners accurate and regular feedback about theirlearning and ensure that they are actively involved in the assessment process.During practical assessment for this Unit, teachers/lecturers will usually observe learners’performance and complete an observational checklist confirming whether the learner hasmet the requirement of each Assessment Standard.This Unit will be assessed by teachers/lecturers on a pass/fail basis. Unit assessment willbe based on the Unit Specification for Cake Baking.Learners’ day-to-day work may produce evidence which satisfies the assessmentrequirements of this Unit either in full or partially. Such naturally occurring evidence maybe used as a contribution towards Unit assessment.J1YR 75 Cake Baking (SCQF Level 5) Unit SpecificationJuly 2019, version 2.018
Combining assessment within UnitsAssessment could be combined in this Unit by holistically assessing all the Outcomesof the Unit in a single assessment. When assessment within the Unit is holistic,teachers and lecturers should take particular care to track the evidence for eachindividual Outcome.J1YR 75 Cake Baking (SCQF Level 5) Unit SpecificationJuly 2019, version 2.019
Administrative informationPublished:July 2019 (version 2.0)Superclass:NEHistory of changes to National Unit SpecificationVersion1.22.0Description of changeUnit Support Notes addedAssessment standard threshold added.Course re-named and re-coded.Authorised ptember2018August2019This specification may be reproduced in whole or in part for educational purposesprovided that no profit is derived from reproduction and that, if reproduced in part, thesource is acknowledged. Additional copies of this Unit can be downloaded from SQA’swebsite at www.sqa.org.uk.Note: readers are advised to check SQA’s website: www.sqa.org.uk to ensure they areusing the most up-to-date version of the Unit Specification. Scottish Qualifications Authority 2019J1YR 75 Cake Baking (SCQF Level 5) Unit SpecificationJuly 2019, version 2.020
Cake Baking . SCQF: level 5 (9 SCQF credit points) Unit code: J1YR 75 . Unit outline The general aim of this Unit is to enable learners to develop the ability to bake cakes and other chosen items safely and hygienically. Learners will demonstrate a range of techniques and processes used in cake production and other baking contexts.
PREPARATION OF CARROT CAKE Contents 1. Introduction 2. Scope of cake industry 3. Cake and its classification 4. Methods of preparation of cake 5. Function of ingredients 6. Basic precautions in cake making 7. Formulation of carrot cake and its flow process 8. Faults and remedies of cake 9. Challenges faced by manufacturers and its overcome .
2.11 Corrugated Cake Boxes NO. DESCRIPTION SIZE QUANTITIES 2.11.1 Cake Box Small 130x130x65mm 1 2.11.2 Cake Box Medium 185x130x65mm 1 2.11.3 Cake Box Large 205x205x80mm 1 2.11.4 Cake Box X-Large 235x135x130mm 1 2.12 White Cake Boxes NO. DESCRIPTION SIZE QUANTITIES 2.12.1 Cake Box (5x5x2) 127x127x51mm 1
cake box 12” x 12” x 5” 1/100 ct cake box fullsheet 2pc pink 1/25 ct cs vn152132 cardboard cake circle 12” 100/cs vn152133 cardboard cake circle 14” 100/cs vn152166 cardboard cake circle 18” 100 ct vn152165 cardboard cake circles 10” 100 ct cs vn152655 cardboard cake circles 6” 100 ct v
THE 2012 REVISIONS These revised Level Descriptors (August 2012) supersede all previous versions including those in the SCQF Handbook: User Guide and the previously published A5 Level Descriptors booklet. More detailed information regarding the specific amendments that have been introduced can be accessed at www.scqf.org.uk,
Arrangements Document: Personal and Vocational Skills at SCQF level 3 (GF9F 43) and Personal and Vocational Skills at SCQF level 4 (GF99 44) 1 1 Introduction This is the Arrangements Document for the National Certificates (NC) in Personal and Vocational Skills (at SCQF levels 3 and 4) which were validated in June 2012.
the carbon dioxide gas from baking powder, can result in a cake that has a delicate, fine grain and is tender and moist. To make a good cake, you must measure carefully and follow the directions for mixing and baking exactly. Two types of cakes Cakes come in two types — butter and sponge. Butter cakes are made with fat; sponge cakes are
whites foam and flour with baking powder. Bake the cake for 30 minutes at 180 C. MIXED PIE Beat the egg whites, add sugar, walnuts, figs, raisins, flour and baking powder. Bake the cake at 180 C for 30 to 35 minutes. YELLOW CAKE Mix the yolks with sugar and vanilla sugar, add water, oil and flour with baking powder by turns. Finally, add
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