Unit of competency Outline

Date retreived
23/07/2026 5:08 AM AWST

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Prepare and display sugar work

Prepare and display sugar work

Unit of competency
National Code
SITHPAT010A
State Code
S6431
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/01/2011
View on TGA
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
04/08/2014
Nominal Hours
48
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.
Notes
Elements and Performance Criteria
1 Boil sugar.
  • 1.1 Identify and assemble required ingredients according to standard recipes and enterprise requirements.
  • 1.2 Combine sugar and water and boil to required temperature, using specialised equipment for boiling sugar correctly and safely.
  • 1.3 Follow preparation methods specified in standard recipes.
  • 1.4 Use colouring and flavourings appropriately, according to sugar products required.
  • 1.5 Handleboiled sugar solution safely according to safety requirements, standard recipes and enterprise practice.
2 Pull boiled sugar.
  • 2.1 Manipulate boiled sugar to avoid crust forming.
  • 2.2 Turn out and pull sugar, using a suitable work surface and according to standard industry practice and safety requirements.
3 Store pulled sugar.
  • 3.1 Portion pulled sugar according to intended use.
  • 3.2 Use correct packaging methods and vacuum-seal pulled sugar pieces.
  • 3.3 Use appropriate storage procedures to ensure extended shelf life.
4 Plan decorative sugar work.
  • 4.1 Plan sugar work appropriate for the occasion, allowing adequate time for, or working within time available for, preparation.
  • 4.2 Produce sketches or outlines of required forms and shapes and identify colours, decorations and supports.
  • 4.3 Prepare formwork or moulds and working surface appropriately.
  • 4.4 Calculate required quantities of differently coloured sugar.
  • 4.5 Select and use appropriate equipment and materials.
5 Prepare sugar work.
  • 5.1 Boil sugar, adding required colouring and arrest the temperature at the correct point for casting or blowing as required.
  • 5.2 Cast boiled sugar, shaping into desired forms or moulds, using appropriate techniques and skills and achieving correct and even thickness.
  • 5.3 Remove formwork from sugar at the correct stage of hardening and move sugar items to cool areas, where required, to accelerate cooling.
  • 5.4 Create sugar pieces using appropriate blowing techniques and suitable materials and equipment.
  • 5.5 Assemble sugar centrepieces to achieve balance, proportion and optimum strength.
  • 5.6 Decorate sugar work creatively, ensuring appropriateness for the occasion and creating customer appeal.
6 Display sugar work.
  • 6.1 Display sugar work attractively to enhance food displays.
  • 6.2 Use sugar work to complement, harmonise and balance the displayed food.
7 Store sugar work.
  • 7.1 Store sugar work according to establishment procedures, ensuring it is protected from humidity, dust and heat.
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 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.
EVIDENCE GUIDE
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.
Replaces
State Code National Code Title Type
E2120 THHADPT07B Prepare and display sugar work Unit of competency
Replaced By
State Code National Code Title Type
WF686 SITHPAT403 Model sugar based decorations Unit of competency