Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Design decorative sugar work.
   • 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.
2. Select, prepare and use equipment.
   • 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.
3. Boil sugar.
   • 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.
4. Pull boiled sugar.
   • 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.
5. Store pulled sugar.
   • Portion pulled sugar according to intended use.
   • Use correct packaging methods and vacuum seal pulled sugar pieces.
   • Store pulled sugar in appropriate environmental conditions.
6. Blow sugar work.
   • Create individual sugar pieces using appropriate blowing techniques.
   • Blow air through blowpipe into boiled sugar of the correct temperature.
7. Cast sugar work.
   • 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.

Range Statement

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.

---

Performance Evidence

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.

---

Knowledge Evidence

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.

---