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Evidence Guide: SITHPAT403 - Model sugar based decorations

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHPAT403 - Model sugar based decorations

What evidence can you provide to prove your understanding of each of the following citeria?

Design decorative sugar work.

  1. Design sugar based decorations for cakes and desserts.
  2. Produce sketches of required forms and shapes.
  3. Identify colours, decorations and supports.
  4. Calculate and record required quantities of differently coloured sugar.
Design sugar based decorations for cakes and desserts.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce sketches of required forms and shapes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify colours, decorations and supports.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate and record required quantities of differently coloured sugar.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, prepare and use equipment.

  1. Select equipment of correct type and size.
  2. Safely assemble and ensure cleanliness of equipment before use.
  3. Use equipment safely and hygienically according to manufacturer instructions.
Select equipment of correct type and size.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely assemble and ensure cleanliness of equipment before use.

Completed
Date:

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Use equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Boil sugar.

  1. Select, sort and assemble ingredients according to the sequencing of food production.
  2. Combine sugar and water and boil to required temperature.
  3. Add required colouring and flavourings according to design requirements.
  4. Arrest the temperature at the correct point for pulling, casting or blowing.
  5. Safely handle boiled sugar solution according to recipe requirements.
Select, sort and assemble ingredients according to the sequencing of food production.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Combine sugar and water and boil to required temperature.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add required colouring and flavourings according to design requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Arrest the temperature at the correct point for pulling, casting or blowing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely handle boiled sugar solution according to recipe requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pull boiled sugar.

  1. Cool sugar solution to appropriate temperature for pulling.
  2. Manipulate boiled sugar to avoid crust forming.
  3. Turn out and pull sugar to incorporate air and to achieve elasticity and sheen.
  4. Use a suitable work surface and work safely to avoid burns.
Cool sugar solution to appropriate temperature for pulling.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manipulate boiled sugar to avoid crust forming.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Turn out and pull sugar to incorporate air and to achieve elasticity and sheen.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use a suitable work surface and work safely to avoid burns.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store pulled sugar.

  1. Portion pulled sugar according to intended use.
  2. Use correct packaging methods and vacuum seal pulled sugar pieces.
  3. Store pulled sugar in appropriate environmental conditions.
Portion pulled sugar according to intended use.

Completed
Date:

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Use correct packaging methods and vacuum seal pulled sugar pieces.

Completed
Date:

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Store pulled sugar in appropriate environmental conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Blow sugar work.

  1. Create individual sugar pieces using appropriate blowing techniques.
  2. Blow air through a blowpipe into boiled sugar of the correct temperature.
Create individual sugar pieces using appropriate blowing techniques.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Blow air through a blowpipe into boiled sugar of the correct temperature.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cast sugar work.

  1. Prepare framework or moulds for individual sugar pieces.
  2. Cast boiled sugar, shaping into desired forms or moulds.
  3. Use appropriate techniques to achieve correct and even thickness.
  4. Remove formwork from sugar at the correct stage of hardening.
  5. Move sugar items to cool areas to accelerate cooling.
  6. Store cast sugar items in appropriate environmental conditions.
Prepare framework or moulds for individual sugar pieces.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cast boiled sugar, shaping into desired forms or moulds.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use appropriate techniques to achieve correct and even thickness.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove formwork from sugar at the correct stage of hardening.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Move sugar items to cool areas to accelerate cooling.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store cast sugar items in appropriate environmental conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

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 individual’s 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.

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:

SITHPAT306 Produce desserts

SITHPAT404 Design and produce sweet buffet showpieces

SITXFSA201 Participate in safe food handling practices

SITXWHS301 Identify hazards, assess and control safety risks.

Required Skills and Knowledge

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

problem-solving skills to evaluate quality of finished decorations and make adjustments to ensure a quality product

self-management 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.

Range Statement

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Equipment for sugar work may include:

airtight sugar display cases

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

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

blow torch

blowpipes

cake wheels

chopping boards

disposable gloves for pulling and shaping sugar

hair drier with cold air setting

hand pump for blowing sugar

heat resistant plasticine

heating lamp with red or white light

marble slab

measurers:

metric calibrated measuring jugs

metal strapping

modelling tools

moulds

patterns

range of saucepans and pots for small and large production

rubber mats

saccharometer

scissors

shears

silicon paper and mats

small cooling fan

spatulas

storage containers and trays

sugar boilers

sugar thermometers.

Safely handling boiled sugar solution may include:

avoiding drips and dribbles

covering exposed skin

ensuring all equipment has secure handles

using insulated pot rests

using protective gloves and mitts.

Environmental conditions may involve:

appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation

avoiding damage to decorations.

Shapingmay involve:

pouring boiled sugar into:

a framework

freeflowing shapes

moulds.