Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHPAT010A Mapping and Delivery Guide
Prepare and display sugar work

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHPAT010A - Prepare and display sugar work
Description This unit describes the performance outcomes, skills and knowledge required to prepare sugar for sugar work and to plan and produce sugar-based display pieces.The preparation of sugar includes boiling to various predetermined temperature stages suitable for pulling, casting or blowing.Pulling refers to manipulating boiled sugar after initial cooling, to incorporate air and to achieve elasticity and sheen.Casting refers to pouring boiled sugar into prepared framework or moulds or into free-flowing shapes. The preparation of sugar casts also includes casting of individual segments, assembling, decorating and preparing for display and storage.Blowing refers to creating shapes by blowing air through a blowpipe into boiled sugar of the correct temperature.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Employability Skills The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.
Learning Outcomes and Application This unit applies to patissiers in hospitality enterprises where sugar-based display items are prepared for display, such as patisseries, pastry shops, hotels, restaurants and catering enterprises.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites This unit must be assessed after the following prerequisite unit:SITHOHS002A Follow workplace hygiene procedures
Competency Field Patisserie
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: 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.
       
Element: Pull boiled sugar.
  • Manipulate boiled sugar to avoid crust forming.
  • Turn out and pull sugar, using a suitable work surface and according to standard industry practice and safety requirements.
       
Element: Store pulled sugar.
  • Portion pulled sugar according to intended use.
  • Use correct packaging methods and vacuum-seal pulled sugar pieces.
  • Use appropriate storage procedures to ensure extended shelf life.
       
Element: 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.
       
Element: 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.
       
Element: Display sugar work.
  • Display sugar work attractively to enhance food displays.
  • Use sugar work to complement, harmonise and balance the displayed food.
       
Element: Store sugar work.
  • Store sugar work according to establishment procedures, ensuring it is protected from humidity, dust and heat.
       


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, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

ability to produce a wide range of sugar work using pulling, casting and blowing

application of safety and food hygiene principles throughout preparation, decoration, presentation and storage processes

ability to produce sugar work of optimum quality and creativity

preparation, decoration and presentation of a range of sugar work within typical workplace conditions.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a commercial kitchen or pastry kitchen, as defined in the Assessment Guidelines

access to industry-current equipment for producing sugar work, including:

air conditioned room

heating lamp with red or white light and hair drier with cold air setting or small cooling fan

blow torch

silicon paper and mats

heat resistant plasticine

saccharometer

marble slab

hand pump for blowing sugar

modelling tools, such as marzipan tools

airtight sugar display cases

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

cake wheels

scissors

suitable presentation bases, such as mirrors, tiles and platters

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

disposable gloves for pulling and shaping sugar

use of authentic ingredients.

Methods of assessment

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

observation of practical demonstration by the candidate of preparing, decorating and presenting sugar work

questions about the preparation of and characteristics of quality sugar work, safe handling and hygiene procedures, commodities, presentation and decoration techniques, and storage requirements to ensure optimum quality and food safety

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITHCCC013A Prepare hot and cold desserts

SITHPAT001A Prepare and produce pastries

SITHPAT002A Prepare and produce cakes.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

handling and storing sugar work and recognising factors affecting quality and optimising shelf life

safe boiling and handling of sugar and underlying principles of preparing sugar

basic first aid for treatment of burns in case of accidents

ability to pull, cast and blow sugar

working methods used in production and display of sugar work, including the use of equipment

creative skills in decoration and presentation

defining and applying corrective steps to ensure quality control

literacy skills to read recipes, menus, instructions and orders

numeracy skills to calculate portions and weigh and measure quantities of ingredients.

The following knowledge must be assessed as part of this unit:

safety requirements relating to possible dangers when handling boiled sugar at high temperatures

historical and cultural aspects of sugar work

commodity knowledge, including quality indicators of ingredients used in sugar work

culinary terms commonly used in the industry related to sugar work

portion control and yield

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

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

influence of cleanliness of materials used on the boiling process and quality outcome

hygiene and food safety requirements relating to sugar work.

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 in the performance criteria is detailed below.

Specialised equipment for sugar work may include:

sugar boilers

sugar thermometers

rubber mats

metal strapping

moulds

patterns

blowpipes

foil

plasticine

display stands and bases

spatulas

shears.

Safe handling of boiled sugarsolution may include:

using protective gloves and mitts where appropriate

covering exposed skin

ensuring all equipment has secure handles

avoiding drips and dribbles

using insulated pot rests.

Sugar work may be used for:

centrepieces

desserts

decorations for cakes and desserts

sweets.

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
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. 
Manipulate boiled sugar to avoid crust forming. 
Turn out and pull sugar, using a suitable work surface and according to standard industry practice and safety requirements. 
Portion pulled sugar according to intended use. 
Use correct packaging methods and vacuum-seal pulled sugar pieces. 
Use appropriate storage procedures to ensure extended shelf life. 
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. 
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 attractively to enhance food displays. 
Use sugar work to complement, harmonise and balance the displayed food. 
Store sugar work according to establishment procedures, ensuring it is protected from humidity, dust and heat. 

Forms

Assessment Cover Sheet

SITHPAT010A - Prepare and display sugar work
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

SITHPAT010A - Prepare and display sugar work

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: