W
ithin the cake design industry it is not uncommon to have to work with clients who have a range of diverse needs and wants. The role of the technologist is to manage these expectations with their expertise, ensuring that a product is conceptually creative and still functional. In order to stay in business, the final product must look and taste amazing, be delivered on time and come in on budget, which I am happy to say all our girls achieved beautifully.
A celebration of
CAKES
This past term Year 11 food design technology students were again given the challenge of creating a cake to share with different departments around our School on Friday 12 June in celebration of Diocesan’s 116th birthday.
30
DIO TODAY
As designers-in-training, Level 1 food design technology students had the opportunity to work with authentic stakeholders from the wider School community. The brief gave them the experiences of balancing the competing factors a designer from any discipline would experience in the industry. It was all about extending students technically and conceptually while working to a time deadline and giving them an authentic experience from which to learn and grow. Students needed to consider both the aesthetic and functional aspects of the cake while catering to food allergies and dietary preferences. Making the cakes for authentic stakeholders made the students aware of deadlines,
