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

problemsolving skills to evaluate quality of finished decorations and make adjustments to ensure a quality product

selfmanagement 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 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

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 individuals 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

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

SITHPAT Produce desserts

SITHPAT Design and produce sweet buffet showpieces

SITXFSA Participate in safe food handling practices

SITXWHS Identify hazards assess and control safety risks

Equipment for sugar work may include:

Safely handling boiled sugar solution may include:

Environmental conditions may involve:

Shapingmay involve: