Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHPAT403 Mapping and Delivery Guide
Model sugar based decorations
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHPAT403 - Model sugar based decorations |
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Description | 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. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | 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. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite unit:SITXFSA101Use hygienic practices for food safety | ||
Competency Field |
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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Design decorative sugar work. |
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Element: Select, prepare and use equipment. |
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Element: Boil sugar. |
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Element: Pull boiled sugar. |
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Element: Store pulled sugar. |
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Element: Blow sugar work. |
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Element: Cast sugar work. |
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