Model sugar based decorations

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SITHPAT403, 'Model sugar based decorations'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Model sugar based decorations' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Design decorative sugar work.

1.1 Design sugar based decorations for cakes and desserts.

1.2 Produce sketches of required forms and shapes.

1.3 Identify colours, decorations and supports.

1.4 Calculate and record required quantities of differently coloured sugar.

2. Select, prepare and use equipment.

2.1 Select equipment of correct type and size.

2.2 Safely assemble and ensure cleanliness of equipment before use.

2.3 Use equipment safely and hygienically according to manufacturer instructions.

3. Boil sugar.

3.1 Select, sort and assemble ingredients according to the sequencing of food production.

3.2 Combine sugar and water and boil to required temperature.

3.3 Add required colouring and flavourings according to design requirements.

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

3.5 Safely handle boiled sugar solution according to recipe requirements.

4. Pull boiled sugar.

4.1 Cool sugar solution to appropriate temperature for pulling.

4.2 Manipulate boiled sugar to avoid crust forming.

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

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

5. Store pulled sugar.

5.1 Portion pulled sugar according to intended use.

5.2 Use correct packaging methods and vacuum seal pulled sugar pieces.

5.3 Store pulled sugar in appropriate environmental conditions.

6. Blow sugar work.

6.1 Create individual sugar pieces using appropriate blowing techniques.

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

7. Cast sugar work.

7.1 Prepare framework or moulds for individual sugar pieces.

7.2 Cast boiled sugar, shaping into desired forms or moulds.

7.3 Use appropriate techniques to achieve correct and even thickness.

7.4 Remove formwork from sugar at the correct stage of hardening.

7.5 Move sugar items to cool areas to accelerate cooling.

7.6 Store cast sugar items in appropriate environmental conditions.