ASSESSMENT TASK

Year 10 Food Technology

Food for Special Occasions

Birthday Cake Practical Activity

Marks / value: 5% of semester 1 mark. (5% for the Birthday Cake Practical Activity, 5% for the practical section, and 5% for the Birthday Assignment.)

Date due: Term 1, 2008. Week 7/8 depending on your class.

Purpose of this assignment

This practical activity provides students with a context through which to explore the pleasure and variety that food adds to life and it addresses the importance of hygiene and safe working practices.

The skills learnt are transferable to other work and life situations that students may encounter.

Targeted outcomes

5.1.1 Demonstrates hygienic handling of food to ensure a safe and appealing product.

5.1.2 Identifies, assesses and manages the risks of injury and OHS issues associated with the handling of food.

5.4.1 Collects, evaluates and applies information from a variety of sources.

5.5.1 Selects and employs appropriate techniques and equipment for a variety of food-specific purposes.

Task

To plan, produce and decorate a birthday cake.

Define the Task

You have formed a catering company, which specialises in catering and organising children’s birthday parties. You offer a complete service at your customer’s house (or park etc) including organising all food, decorations, games and the cake. You will produce and decorate the birthday cake.

· Students are required to submit a birthday cake recipe including all decorations by end of week 4 Term 1.

· If a recipe and decoration list is not submitted, students are required to bring everything they will need to complete the assessment task.

· Students will make and freeze their packet cake prior to the cake decorating lessons.

· If students need more than two packet cake mixes they will need to purchase cake mix and bring it on the day they are cooking their cake.

· The school can supply square, round and bar shape tins. If the student requires a different shape cake tin they will need to supply it themselves.

Presentation

On their designated decoration day students will need to bring to school:

• A board that the cake will sit on, about 5cm bigger than the cake all around. The board can be any firm, flat surface like a tray, piece of solid cardboard or thin timber. It should be covered with shiny wrapping paper or foil.
• Any decorations required eg. lollies, biscuits, plastic decorations, unusual food colouring (black etc).
• The school will provide icing ingredients, 100’s & 1000’s, food colouring and any other decorations, which may be in the pantry (students will be advised on what decorations to bring).
• Students will need to take their cakes home on the afternoon of their designated cake-decorating day. If possible, private transport should be arranged and a suitable container for the cake.

Assessment

Degree of difficulty

Shaping/Shape of cake /5

Piping work/icing /5

Decorations, other than icing /5

Relevance of work

Resemblance to picture /planned finish /5

Relevance to theme for party /5

Overall Appearance

Appropriate size for 20 children /5

Presentation of finished product /10

General Marks

Covered Board /5

Container for transport /5

Apron /5

Hygiene /5

/60

Marking guideline for Decorated Birthday Cake

Exhibits outstanding hygienic handling of food.

Advanced	· Displays excellent creativity and degree of difficulty designing and applying colour/decoration. · Completes birthday cake reflecting efficient time management. · Safely produces an exceptional quality product. · Exhibits outstanding hygenic handling of food.
Highly Competent	· Displays a superior level of creativity and degree of difficulty designing and applying colour/decoration. · Completes birthday cake but requires more attention to finishing details. · Safely produces high quality product. · Exhibits high hygienic handling of food.
Competent	· Displays capable creativity and some degree of difficulty designing and applying colour/decoration. · Generally completes birthday cake but requires more attention to time management. · Safely produces medium quality product. · Show signs of hygienic handling of food.
Developing	· Shows some creativity and a minor degree of difficulty designing and applying colour/decoration. · Birthday cake shows incomplete sections, appears rushed with minimal evidence of time management. · Produces low quality birthday cake. · Exhibits minor hygienic handling of food.
Experiencing difficulty	· Displays little creativity and a low degree of difficulty designing and applying colour/decoration. · Birthday cake is incomplete, shows little evidence of time management. · Produces poor quality product. · Shows little evidence of hygienic handling of food.