Purpose of the qualification
The holders of the level three qualifications will provide wide range of practical skills and
supporting knowledge to execute rolled fondant techniques to cover cakes that meet saleable
production standards and apply different decorating techniques such as crimping,
embossing, quilting, embroidery, and appliqué work, as well as use various molds in creating
quick cake decorations, pearls, borders, drapes and bows, ribbons, ropes, and tassels
Modules
1. Hygiene and health in cake decoration
2. Practice effective workplace communication
3. Perform computer operator
4. Weight and scale and measures commodities for pastry and bakery products
5. Prepare, tray up and handle baking of breads and pastry products
6. Prepare creams, sauces, glaze and fillings
7. Basic cake decorating equipment
8. Baking perfect cakes 9 Baking cake and baking science
10. Levelling and fondant swag drapes
11. Heavy petal: Essential tools for making sugar flowers
12. Buttercream piping 13 Royal icing, rolled fondant and pastillage
14. Modelling with marzipan and sugar paste
15. Garrett frills
General Entry
Alternative Entry