Unit of competency Outline

Date retreived
22/07/2026 11:06 AM AWST

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Model sugar based decorations

Model sugar based decorations

Unit of competency
National Code
SITHPAT403
State Code
WF686
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
View on TGA
State Implementation and Classification
Approved Date
25/02/2014
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
25/02/2014
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.
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 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.
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.
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.
Replaces
State Code National Code Title Type
S6431 SITHPAT010A Prepare and display sugar work Unit of competency
Replaced By
State Code National Code Title Type
AWR28 SITHPAT009 Model sugar-based decorations Unit of competency