Assessor Resource

SITHPAT403
Model sugar based decorations

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to hospitality and catering organisations which 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.

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.

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

Prerequisites

This unit must be assessed after the following prerequisite unit:

SITXFSA101

Use hygienic practices for food safety

Employability Skills

This unit contains employability skills.



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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

design creative decorations for cakes and desserts

model sugar based decorations for a variety of cakes and desserts using techniques for pulling, casting and blowing sugar

produce a quantity of dessert decorations of the same type that are consistent in quality, size, shape and appearance

integrate knowledge of the:

cookery methods for sugar work

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

essential features, functions and safe use of food preparation equipment

food safety practices for handling and storing sugar products

produce sugar based decorations within commercial time constraints.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational pastry kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines including specific equipment for modelling sugar based decorations; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industryrealistic ratios of kitchen staff to customers

designs for sugar based decorations for cakes and desserts

a variety of commercial ingredients for modelling sugar based decorations for cakes and desserts.

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the individual modelling sugar based decorations for a variety cakes and desserts

evaluation of the taste and visual appeal of sugar based decorations for cakes and desserts produced by the individual

projects that allow assessment of the individual’s ability to produce a variety of sugar based decorations for cakes and desserts for an event, function or meeting within designated deadlines

written or oral questioning to assess knowledge of culinary terms, equipment, cookery methods and techniques for pulling, casting and blowing sugar

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITHPAT306 Produce desserts

SITHPAT404 Design and produce sweet buffet showpieces

SITXFSA201 Participate in safe food handling practices

SITXWHS301 Identify hazards, assess and control safety risks.

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.

Required skills

initiative and enterprise skills to develop creative ideas and explore a range of designs for sugar decorations

literacy skills to write notes on designs and record calculations for sugar work ingredients

numeracy skills to:

calculate quantities of ingredients required for decorations

weigh and measure ingredients for the quantity of sugar solution required

determine temperature, boiling and cooling times for sugar work

planning and organising skills to efficiently sequence the stages of sugar work preparation and production

problem-solving skills to evaluate quality of finished decorations and make adjustments to ensure a quality product

self-management skills to manage own speed, timing and productivity

technology skills to use food preparation and cooking equipment.

Required knowledge

culinary terms and trade names for:

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

a variety of classical and contemporary sugar based decorations for cakes and desserts

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

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

mise en place requirements for modelling sugar based decorations

cookery methods for preparing sugar solutions:

combining ingredients

appropriate temperatures and cooking times

cooling methods and times

required consistency of sugar solution for pulling, blowing casting

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

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

techniques used to pull, cast and blow sugar

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

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

essential features and functions

safe operational practices

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

storage of ingredients and sugar based decorations:

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Equipment for sugar work may include:

airtight sugar display cases

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

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

blow torch

blowpipes

cake wheels

chopping boards

disposable gloves for pulling and shaping sugar

hair drier with cold air setting

hand pump for blowing sugar

heat resistant plasticine

heating lamp with red or white light

marble slab

measurers:

metric calibrated measuring jugs

metal strapping

modelling tools

moulds

patterns

range of saucepans and pots for small and large production

rubber mats

saccharometer

scissors

shears

silicon paper and mats

small cooling fan

spatulas

storage containers and trays

sugar boilers

sugar thermometers.

Safely handling boiled sugar solution may include:

avoiding drips and dribbles

covering exposed skin

ensuring all equipment has secure handles

using insulated pot rests

using protective gloves and mitts.

Environmental conditions may involve:

appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation

avoiding damage to decorations.

Shapingmay involve:

pouring boiled sugar into:

a framework

freeflowing shapes

moulds.

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 equipment of correct type and size. 
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 a 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 formwork 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

SITHPAT403 - Model sugar based decorations
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHPAT403 - Model sugar based decorations

Student name:

Student ID:

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

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: