Food Studies 10, 20, 30

(a)	Compare frostings, fondants, icings and glazes including criteria such as: ingredients; purpose; preparation method; tools for creation and application; method of application; and, guidelines for storage of finished product.
(b)	Examine the importance of applying crumb coats on cakes.
(c)	Create frosting, fondant and icing decorations (e.g., flowers, writing, piping, covering) using specific cake decorating equipment.
(d)	Compare ingredients and methods of preparation in various sweet and savory fillings.
(e)	Examine types of fillings (e.g., fruit, cream, custard, chiffon) used in cake preparation.
(f)	Identify ingredients used to enhance nutritional value to cakes and pastries.
(g)	Plan and prepare recipes using a variety of fillings.
(h)	Plan and prepare recipes for frostings, fondants, icings or glazes.