This Course is valid from August 2013.
The National 5 Hospitality: Practical Cake Craft Course enables learners to develop technical and creative skills in cake baking and finishing while following safe and hygienic practices. Developing their knowledge and understanding of cake design, and following trends in cake production, learners will use organisational skills to manage time and resources.
The documents on this page are for teachers and lecturers.
Learners studying this qualification may also find the documents useful.
The 'Related information' panel on this page contains information that applies to all new National Qualifications in this subject.
Printed copies of this special Curriculum for Excellence update letter will also be provided to centres.
This explains the overall structure of the Course, including its purpose and aims and information on the skills, knowledge and understanding that will be developed.
This explains the structure of the Course assessment; including the type and method of assessment. It also includes information on Course coverage.
These provide an outline of what each Unit will cover within the Course and detail the Outcomes and Assessment Standards.
These provide advice and guidance for teachers/lecturers on learning, teaching and assessment within the Course and its Units.
General assessment information provides instructions for the conduct of coursework, an overview of the assessment task, evidence to be gathered and general marking instructions.
Coursework assessment tasks provide the live assessment task, including marking instructions and instructions for candidates. Teachers/lecturers can access these confidential documents through their SQA Co-ordinator.
These documents contain details of Unit assessment task(s), show approaches to gathering evidence and how the evidence can be judged against the Outcomes and Assessment Standards. Teachers/lecturers can arrange access to these confidential documents through their SQA Co-ordinator.