Schedule

Cake Making and Decoration (CMD1) – Tuesday 2:00pm – 4:00pm & Saturday 10:00am – 12:00pm

Introduction

This course focuses on proper food preparation and procedures, introduces the participants to a variety of cake making and decoration techniques as well as  methods of international standards in the profession of cake making and decorating. 

On completion a graduate can gain marketable skills for employment or establish their own business in this field.

Motivation   

This course is designed to develop the participants with the knowledge and skills to equip them with the tools necessary enabling them to develop marketable skills, become employable, encourage entrepreneurial development and the use of best practices. 

Participants will be exposed to both theory and practical techniques, different types of materials/resources and equipment used in Cake Making and Decoration.   

Objectives 

The aim of this course is to provide participants with the basic knowledge, skills and techniques required to become a Cake Decorator or apprentice either professionally or on a personal level. 

At the end of this course, students should be able to: 

• Prepare, decorate and serve a selected variety of decorated cakes
• Estimate quantities and cost of items for small catering jobs
• Demonstrate satisfactory skill in the attractive presentation of decorated cakes

Entry Requirements  

Individuals interested in participating must be fifteen (15) years and over and possess:

1. Two (2) valid forms of picture Identification (Identification Card / Passport / Driver’s Permit).
2. A digital device and internet access for virtual learning.

 Course Structure 

Course Modules

• Module 1: Introduction to Cake Making and Decoration/ Tools and Equipment/ Health & Safety
• Module 2:  Food Preparation
• Module 3:  Introduction to Flour Based Cooking 
• Module 4:  Introduction to Cake Making 
• Module 5: Techniques for sugar-pasting a cake
• Module 6: Techniques for making cake decorations
• Module 7: Small Entrepreneur Development- Financial Management of Small Business
• Module 8: Final Evaluation/Assessment Assignment/Applying cake decorations

• Module 9: Appropriate Decorations for each occasion
• Module 10: Final Evaluation/Assessment – Presentation of Portfolio/Videos

 N.B. Each Module consists of two (2) classes/ four (4) hours

Course Cost

Tuition is free of charge, but trainees are required to provide their own training materials and equipment.

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Assessment Structure  

A model of continuous in-course assessment coupled with a final assessment project is proposed for this course. Trainees will be assessed at different intervals over the training period as continuous assessment is focused to reduce anxiety with respect to the finality of testing. This assessment method, therefore, enhances learning since trainees will be able to remediate weaknesses before each module ends.