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.