Elements and Performance Criteria
- Boil sugar.
- Identify and assemble required ingredients according to standard recipes and enterprise requirements.
- Combine sugar and water and boil to required temperature, using specialised equipment for boiling sugar correctly and safely.
- Follow preparation methods specified in standard recipes.
- Use colouring and flavourings appropriately, according to sugar products required.
- Handleboiled sugar solution safely according to safety requirements, standard recipes and enterprise practice.
- Pull boiled sugar.
- Store pulled sugar.
- Plan decorative sugar work.
- Plan sugar work appropriate for the occasion, allowing adequate time for, or working within time available for, preparation.
- Produce sketches or outlines of required forms and shapes and identify colours, decorations and supports.
- Prepare formwork or moulds and working surface appropriately.
- Calculate required quantities of differently coloured sugar.
- Select and use appropriate equipment and materials.
- Prepare sugar work.
- Boil sugar, adding required colouring and arrest the temperature at the correct point for casting or blowing as required.
- Cast boiled sugar, shaping into desired forms or moulds, using appropriate techniques and skills and achieving correct and even thickness.
- Remove formwork from sugar at the correct stage of hardening and move sugar items to cool areas, where required, to accelerate cooling.
- Create sugar pieces using appropriate blowing techniques and suitable materials and equipment.
- Assemble sugar centrepieces to achieve balance, proportion and optimum strength.
- Decorate sugar work creatively, ensuring appropriateness for the occasion and creating customer appeal.
- Display sugar work.
- Store sugar work.