Commercial Cooking 10, 20, 30

(a)	Differentiate between fondant, foam and fudge icings.
(b)	Prepare foam or fudge icing to ice an appropriate cake or cupcakes.
(c)	Compare a convenience fondant to a homemade fondant, considering cost, taste, time and quality.
(d)	Use a fondant to cover cakes and cupcakes.
(e)	Decorate cakes or cupcakes with piped icing using a pastry bag and a variety of pastry tips.
(f)	Identify and use the correct procedure for assembling, filling and icing a layer cake.
(g)	Create a paper cone to decorate a layer cake with royal icing and melted chocolate.
(h)	Demonstrate proper filling and decorating techniques using a piping bag for common decorations including shells, rosettes, scrolls, bead border, basket weave, rose, leaves and drop string.
(i)	Pipe script lettering on a cake using a pastry bag.
(j)	Assess the process and product, identifying strengths and areas for improvement.
(k)	Practise safe and proper use of bakeshop tools and equipment.
(l)	Practise food safety standards when preparing, serving and storing icings.