Assessor Resource

SITHPAT009
Model sugar-based decorations

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the performance outcomes, skills and knowledge required to prepare liquid sugar and to model sugar-based decorations for cakes and desserts. It requires the ability to design decorations and to pull, cast and blow sugar.

The unit applies to hospitality and catering organisations that produce and serve specialist desserts and patisserie products, including hotels, restaurants and patisseries.

The preparation and modelling of sugar is a high order technical skill used by experienced patissiers who operate independently or with limited guidance from others.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Design decorative sugar work.

1.1.Design sugar-based decorations for cakes and desserts.

1.2.Produce sketches of required forms and shapes.

1.3.Identify colours, decorations and supports.

1.4.Calculate and record required quantities of differently coloured sugar.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Boil sugar.

3.1.Select, sort and assemble ingredients according to the sequencing of food production.

3.2.Combine sugar and water and boil to required temperature.

3.3.Add required colouring and flavourings according to design requirements.

3.4.Arrest the temperature at the correct point for pulling, casting or blowing.

3.5.Safely handle boiled sugar solution according to recipe requirements.

4. Pull boiled sugar.

4.1.Cool sugar solution to appropriate temperature for pulling.

4.2.Manipulate boiled sugar to avoid crust forming.

4.3.Turn out and pull sugar to incorporate air and to achieve elasticity and sheen.

4.4.Use a suitable work surface and work safely to avoid burns.

5. Store pulled sugar.

5.1.Portion pulled sugar according to intended use.

5.2.Use correct packaging methods and vacuum seal pulled sugar pieces.

5.3.Store pulled sugar in appropriate environmental conditions.

6. Blow sugar work.

6.1.Create individual sugar pieces using appropriate blowing techniques.

6.2.Blow air through blowpipe into boiled sugar of the correct temperature.

7. Cast sugar work.

7.1.Prepare framework or moulds for individual sugar pieces.

7.2.Cast boiled sugar, shaping into desired forms or moulds.

7.3.Use appropriate techniques to achieve correct and even thickness.

7.4.Remove framework from sugar at the correct stage of hardening.

7.5.Move sugar items to cool areas to accelerate cooling.

7.6.Store cast sugar items in appropriate environmental conditions.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

design creative decorations for at least six different cakes or desserts

use each of the following techniques at least once when modelling sugar-based decorations for different cakes and desserts:

pulling sugar

casting sugar

blowing sugar

use each of the cookery methods in the knowledge evidence at least once when preparing sugar solutions

produce above sugar-based decorations:

that are consistent in quality, size, shape and appearance

within commercial time constraints

reflecting required quantities to be produced

following procedures for food safety practices when handling and storing sugar products.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

ingredients commonly used to produce sugar-based decorations for cakes and desserts

classical and contemporary sugar-based decorations specified above for cakes and desserts

types of designs commonly used for sugar-based decorations for cakes and desserts

cookery methods for preparing sugar solutions:

combining ingredients

appropriate temperatures and cooking times

cooling methods and times

historical and cultural derivations of a variety of sugar-based decorations for cakes and desserts

mise en place requirements for modelling sugar-based decorations

required consistency of sugar solution for pulling, blowing and casting

shaping techniques for boiled sugar:

pouring into framework

free-flowing shapes

pouring into moulds

causes of premature crystallisation of boiled sugar and methods to avoid it

properties of the ingredients used and their interaction and changes during production

temperature requirements, cooking times and techniques for pulling, casting and blowing sugar

dangers of handling boiled sugar at high temperatures and methods to avoid injury:

avoiding drips and dribbles

covering exposed skin

ensuring all equipment has secure handles

using insulated pot rests

using protective gloves and mitts

appropriate environmental conditions for storing sugar-based decorations to:

ensure food safety

optimise shelf life

equipment used to prepare liquid sugar and to model sugar-based decorations for cakes and desserts:

essential features and functions

safe operational procedures

influence of cleanliness of equipment on the boiling process and quality outcome.

Skills must be demonstrated in an operational pastry kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial grade work benches (1.5 m/person)

commercial refrigeration and freezer unit with shelving

double sinks with hot and cold water

gas or electric stove tops

marble bench or slab

microwave

proofer

shelving

small equipment:

acetate plastic sheets, baking sheets/paper, parchment paper and silicon paper

cutting boards

knives:

large serrated cake knives

ladles in a variety of sizes

measurers:

metric calibrated measuring jugs

mixers

piping bags and attachments

service-ware:

platters, dishes, and bowls

serving utensils

small utensils:

flour and drum sieves

strainers

spatulas

whisks:

fine stainless steel wire

coarse stainless steel wire

range of saucepans and pots for small and large production

scales (1 gram increments)

sets of stainless steel bowls

spoons:

wooden spoons

large plain and slotted metal spoons

storage containers and trays

specific equipment for modelling sugar-based decorations:

airtight sugar display cases

assorted rings, moulds, and metal bars for poured and moulded sugar work

basket weave boards (round and oval shaped) complete with metal rods

blow torch

blowpipes

cake wheels

hair drier with cold air setting

hand pump for blowing sugar

heat-resistant disposable gloves for pulling and shaping sugar

heat-resistant plasticine

heating lamp with red or white light

metal strapping

modelling tools

moulds

patterns

rubber mats

saccharometer

scissors

shears

silicon paper and mats

small cooling fan

sugar boilers

sugar thermometers

diverse and comprehensive range of commercial ingredients for modelling the sugar-based decorations for cakes and desserts specified in the performance evidence

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

food preparation lists

mise en place lists, standard recipes, and recipes for special dietary requirements

designs for sugar-based decorations for cakes and desserts

ordering and docketing paperwork

food safety plans

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Design decorative sugar work.

1.1.Design sugar-based decorations for cakes and desserts.

1.2.Produce sketches of required forms and shapes.

1.3.Identify colours, decorations and supports.

1.4.Calculate and record required quantities of differently coloured sugar.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Boil sugar.

3.1.Select, sort and assemble ingredients according to the sequencing of food production.

3.2.Combine sugar and water and boil to required temperature.

3.3.Add required colouring and flavourings according to design requirements.

3.4.Arrest the temperature at the correct point for pulling, casting or blowing.

3.5.Safely handle boiled sugar solution according to recipe requirements.

4. Pull boiled sugar.

4.1.Cool sugar solution to appropriate temperature for pulling.

4.2.Manipulate boiled sugar to avoid crust forming.

4.3.Turn out and pull sugar to incorporate air and to achieve elasticity and sheen.

4.4.Use a suitable work surface and work safely to avoid burns.

5. Store pulled sugar.

5.1.Portion pulled sugar according to intended use.

5.2.Use correct packaging methods and vacuum seal pulled sugar pieces.

5.3.Store pulled sugar in appropriate environmental conditions.

6. Blow sugar work.

6.1.Create individual sugar pieces using appropriate blowing techniques.

6.2.Blow air through blowpipe into boiled sugar of the correct temperature.

7. Cast sugar work.

7.1.Prepare framework or moulds for individual sugar pieces.

7.2.Cast boiled sugar, shaping into desired forms or moulds.

7.3.Use appropriate techniques to achieve correct and even thickness.

7.4.Remove framework from sugar at the correct stage of hardening.

7.5.Move sugar items to cool areas to accelerate cooling.

7.6.Store cast sugar items in appropriate environmental conditions.

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Environmental conditions must ensure:

appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation

avoidance of damage to decorations.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

design creative decorations for at least six different cakes or desserts

use each of the following techniques at least once when modelling sugar-based decorations for different cakes and desserts:

pulling sugar

casting sugar

blowing sugar

use each of the cookery methods in the knowledge evidence at least once when preparing sugar solutions

produce above sugar-based decorations:

that are consistent in quality, size, shape and appearance

within commercial time constraints

reflecting required quantities to be produced

following procedures for food safety practices when handling and storing sugar products.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

ingredients commonly used to produce sugar-based decorations for cakes and desserts

classical and contemporary sugar-based decorations specified above for cakes and desserts

types of designs commonly used for sugar-based decorations for cakes and desserts

cookery methods for preparing sugar solutions:

combining ingredients

appropriate temperatures and cooking times

cooling methods and times

historical and cultural derivations of a variety of sugar-based decorations for cakes and desserts

mise en place requirements for modelling sugar-based decorations

required consistency of sugar solution for pulling, blowing and casting

shaping techniques for boiled sugar:

pouring into framework

free-flowing shapes

pouring into moulds

causes of premature crystallisation of boiled sugar and methods to avoid it

properties of the ingredients used and their interaction and changes during production

temperature requirements, cooking times and techniques for pulling, casting and blowing sugar

dangers of handling boiled sugar at high temperatures and methods to avoid injury:

avoiding drips and dribbles

covering exposed skin

ensuring all equipment has secure handles

using insulated pot rests

using protective gloves and mitts

appropriate environmental conditions for storing sugar-based decorations to:

ensure food safety

optimise shelf life

equipment used to prepare liquid sugar and to model sugar-based decorations for cakes and desserts:

essential features and functions

safe operational procedures

influence of cleanliness of equipment on the boiling process and quality outcome.

Skills must be demonstrated in an operational pastry kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial grade work benches (1.5 m/person)

commercial refrigeration and freezer unit with shelving

double sinks with hot and cold water

gas or electric stove tops

marble bench or slab

microwave

proofer

shelving

small equipment:

acetate plastic sheets, baking sheets/paper, parchment paper and silicon paper

cutting boards

knives:

large serrated cake knives

ladles in a variety of sizes

measurers:

metric calibrated measuring jugs

mixers

piping bags and attachments

service-ware:

platters, dishes, and bowls

serving utensils

small utensils:

flour and drum sieves

strainers

spatulas

whisks:

fine stainless steel wire

coarse stainless steel wire

range of saucepans and pots for small and large production

scales (1 gram increments)

sets of stainless steel bowls

spoons:

wooden spoons

large plain and slotted metal spoons

storage containers and trays

specific equipment for modelling sugar-based decorations:

airtight sugar display cases

assorted rings, moulds, and metal bars for poured and moulded sugar work

basket weave boards (round and oval shaped) complete with metal rods

blow torch

blowpipes

cake wheels

hair drier with cold air setting

hand pump for blowing sugar

heat-resistant disposable gloves for pulling and shaping sugar

heat-resistant plasticine

heating lamp with red or white light

metal strapping

modelling tools

moulds

patterns

rubber mats

saccharometer

scissors

shears

silicon paper and mats

small cooling fan

sugar boilers

sugar thermometers

diverse and comprehensive range of commercial ingredients for modelling the sugar-based decorations for cakes and desserts specified in the performance evidence

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

food preparation lists

mise en place lists, standard recipes, and recipes for special dietary requirements

designs for sugar-based decorations for cakes and desserts

ordering and docketing paperwork

food safety plans

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Design sugar-based decorations for cakes and desserts. 
Produce sketches of required forms and shapes. 
Identify colours, decorations and supports. 
Calculate and record required quantities of differently coloured sugar. 
Select type and size of equipment suitable to requirements. 
Safely assemble and ensure cleanliness of equipment before use. 
Use equipment safely and hygienically according to manufacturer instructions. 
Select, sort and assemble ingredients according to the sequencing of food production. 
Combine sugar and water and boil to required temperature. 
Add required colouring and flavourings according to design requirements. 
Arrest the temperature at the correct point for pulling, casting or blowing. 
Safely handle boiled sugar solution according to recipe requirements. 
Cool sugar solution to appropriate temperature for pulling. 
Manipulate boiled sugar to avoid crust forming. 
Turn out and pull sugar to incorporate air and to achieve elasticity and sheen. 
Use a suitable work surface and work safely to avoid burns. 
Portion pulled sugar according to intended use. 
Use correct packaging methods and vacuum seal pulled sugar pieces. 
Store pulled sugar in appropriate environmental conditions. 
Create individual sugar pieces using appropriate blowing techniques. 
Blow air through blowpipe into boiled sugar of the correct temperature. 
Prepare framework or moulds for individual sugar pieces. 
Cast boiled sugar, shaping into desired forms or moulds. 
Use appropriate techniques to achieve correct and even thickness. 
Remove framework from sugar at the correct stage of hardening. 
Move sugar items to cool areas to accelerate cooling. 
Store cast sugar items in appropriate environmental conditions. 

Forms

Assessment Cover Sheet

SITHPAT009 - Model sugar-based decorations
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Assessment Record Sheet

SITHPAT009 - Model sugar-based decorations

Student name:

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Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

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