Assignment 3: Special Dietary Requests<\/p>\n
Introduction<\/p>\n
This is a project that draws on the student\u2019s knowledge of cake design and allows them to practice translating a customer\u2019s requests into a custom cake. You will complete this assignment in pairs.<\/p>\n
The assignment is to be submitted no later than Sunday at 11:59 EST during Module 12 to the eCentennial Assessment Folder.<\/p>\n
The student will be provided with a marking rubric to assist in meeting the learning outcomes and objectives of the assignment.<\/p>\n
Purpose<\/p>\n
You will design and cost a wedding cake for clients that addresses their special requests for serving size, flavour, dietary requests and total cost.<\/p>\n
Tasks<\/p>\n
Review the Customer Profile provided.<\/p>\n
Size<\/p>\n
What is the size of each tier for this cake?<\/p>\n
Is there a shape to this cake?<\/p>\n
Provide the width and height of each cake.<\/p>\n
Baking and Flavour<\/p>\n
Given the special requirements, provide recipes for the vegan dark chocolate cake and filling and the carrot cake and cream cheese filling.<\/p>\n
Provide a diagram labelling each tier\u2019s flavour.<\/p>\n
Design<\/p>\n
Provide a drawing for this new cake. It must be in colour.<\/p>\n
Provide inspiration pictures for your design.<\/p>\n
Provide a detailed method of how to execute this wedding cake design. Include method of cake covering, fondant, gum paste, cake toppers, etc<\/p>\n
Materials<\/p>\n
Provide a list of cake and fondant tools needed to prepare this cake. Be sure to include the materials needed for structural stability.<\/p>\n
Cost<\/p>\n
Provide a costing breakdown for the flavour and design you have chose.<\/p>\n
Be sure to consider how long it will take you and your partner to make this cake with a $20 per hour minimum wage.<\/p>\n
Your quote needs to be as close to the budget as possible.<\/p>\n
Be sure to add a 20% profit for your quote.<\/p>\n
Complete the invoice template for your customer.<\/p>\n
BAKE 320 CENTENNIAL COLLEGE Cake and Fondant Fundamentals<\/p>\n
Requirements<\/p>\n
A detailed Word document report with all of your information:<\/p>\n
Cover Page: Name, group members, student numbers<\/p>\n
Size of their cakes<\/p>\n
Design of the cakes<\/p>\n
Flavours (Flavours of each cake in a diagram)<\/p>\n
Flavours description of each tier.<\/p>\n
Materials<\/p>\n
Costing Breakdown: Completed Costing Template<\/p>\n
Costing Breakdown cont.<\/p>\n
References<\/p>\n
Completed Invoice Template<\/p>\n
A PowerPoint Presentation with a maximum of 10 slides to capture the key points from the above ten (10) sections.<\/p>\n
Customer Scenario<\/p>\n
Amber and Louis are a happily engaged couple who are looking for a beautiful wedding cake to serve 250 guests at their summer wedding.<\/p>\n
Flavour Requests:<\/p>\n
20 guests are vegan (no meat, eggs, dairy, or butter).<\/p>\n
10 guests are allergic to nuts. The entire cake must be nut-free.<\/p>\n
Do not want alcohol since there are kids in attendance.<\/p>\n
The Bride\u2019s would like a vegan dark chocolate cake to accommodate their guests who are vegan.<\/p>\n
The Groom\u2019s favourite flavour is carrot cake with cream cheese buttercream.<\/p>\n
They would like a portion to save for their one-year anniversary. Design Requests:<\/p>\n
The theme for their wedding is \u201ctropical paradise.\u201d<\/p>\n
They\u2019d like a modern wedding cake<\/p>\n
Fondant or buttercream can be used.<\/p>\n
Flowers can be used in the design of the cake.<\/p>\n
Cake must be at least 5 feet tall.<\/p>\n
Their colour scheme is white, pastel blue, turquoise, peach, and a hint of gold<\/p>\n
Cost:<\/p>\n
The budget for the wedding cake is $2,500 CAD.<\/p>\n
2<\/p>\n
Criteria<\/p>\n
5<\/p>\n
4<\/p>\n
3<\/p>\n
2<\/p>\n
0-1<\/p>\n
Criterion<\/p>\n
Score<\/p>\n
REQUIREMENTS<\/p>\n
All requirements are met and exceeded.<\/p>\n
All requirements are met.<\/p>\n
One requirement was not<\/p>\n
completely met.<\/p>\n
Missing more than one component, incomplete.<\/p>\n
Has not met or minimal requirements<\/p>\n
\/10<\/p>\n
CAKE DESIGN ORIGINALITY<\/p>\n
Shows large amount of original thought. Ideas were creative and inventive.<\/p>\n
Provided pictures for<\/p>\n
examples of the cake design.<\/p>\n
Shows great amount of original thought and creativity of cake design.<\/p>\n
Shows expected original thought, ideas and creativity of cake design.<\/p>\n
Shows minimal thought, no creativity.<\/p>\n
Shows no thought or creativity.<\/p>\n
\/5<\/p>\n
UNDERSTANDING OF RESOURCES AND CRITICAL THINKING<\/p>\n
Group understood the requirements of the assignment and provided information in-depth. Cake production knowledge and terminology is excellent.<\/p>\n
Group understood fair amount of the requirements of this assignment. Cake production knowledge and terminology is good.<\/p>\n
Group shows some understanding, but inconsistent among the group.<\/p>\n
Group shows minimal understanding of this assignment.<\/p>\n
Group did not understand concept of this assignment.<\/p>\n
\/5<\/p>\n
COSTING<\/p>\n
Costing is well organized with considerations of labour, ingredients, materials, overhead<\/p>\n
and delivery. Cost of cake is realistic.<\/p>\n
Costing is fairly organized with fair amount of costing breakdown. Cost of cake is realistic.<\/p>\n
Costing is somewhat organized. Missing the cost of one item.<\/p>\n
Costing is minimal. No proof of costing breakdown in detail.<\/p>\n
Costing is not submitted.<\/p>\n
\/5<\/p>\n","protected":false},"excerpt":{"rendered":"
Assignment 3: Special Dietary Requests Introduction This is a project that draws on the student\u2019s knowledge of cake design and allows them to practice translating a customer\u2019s requests into a custom cake. You will complete this assignment in pairs. The assignment is to be submitted no later than Sunday at 11:59 EST during Module 12 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[10],"class_list":["post-78757","post","type-post","status-publish","format-standard","hentry","category-research-paper-writing","tag-writing"],"_links":{"self":[{"href":"https:\/\/papersspot.com\/blog\/wp-json\/wp\/v2\/posts\/78757","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/papersspot.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/papersspot.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/papersspot.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/papersspot.com\/blog\/wp-json\/wp\/v2\/comments?post=78757"}],"version-history":[{"count":0,"href":"https:\/\/papersspot.com\/blog\/wp-json\/wp\/v2\/posts\/78757\/revisions"}],"wp:attachment":[{"href":"https:\/\/papersspot.com\/blog\/wp-json\/wp\/v2\/media?parent=78757"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/papersspot.com\/blog\/wp-json\/wp\/v2\/categories?post=78757"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/papersspot.com\/blog\/wp-json\/wp\/v2\/tags?post=78757"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}