Unit of competency Outline

Date retreived
22/07/2026 4:26 PM AWST

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Model sugar-based decorations

Model sugar-based decorations

Unit of competency
National Code
SITHPAT009
State Code
AWR28
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
12/07/2016
Nominal Hours
60
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.The unit applies to hospitality and catering organisations that 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.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
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 type and size of equipment suitable to requirements.
  • 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 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 framework 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.
No information
No information
Replaces
State Code National Code Title Type
WF686 SITHPAT403 Model sugar based decorations Unit of competency
Replaced By
State Code National Code Title Type
OEB53 SITHPAT019 Model sugar-based decorations Unit of competency