SITHPAT009 - Model sugar-based decorations

Unit code: SITHPAT009 | Study level: TAFE

Credit points

N/A

Location

Industry

Online

Prerequisites

SITXFSA001 - Use hygienic practices for food safety

(Or equivalent to be determined by unit coordinator)

Overview

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.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit’s learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.

Students will be expected to demonstrate the following required skills:

design creative decorations for at least six different cakes or desserts;
use each of the following techniques at least once when modelling sugar-based decorations for different cakes and desserts:
pulling sugar;
casting sugar;
blowing sugar;
use each of the cookery methods in the knowledge evidence at least once when preparing sugar solutions;
produce above sugar-based decorations:
that are consistent in quality, size, shape and appearance;
within commercial time constraints;
reflecting required quantities to be produced;
following procedures for food safety practices when handling and storing sugar products.

Students will also be expected to demonstrate the following knowledge:

culinary terms and trade names for:
ingredients commonly used to produce sugar-based decorations for cakes and desserts;
classical and contemporary sugar-based decorations specified above for cakes and desserts;
types of designs commonly used for sugar-based decorations for cakes and desserts;
cookery methods for preparing sugar solutions:
combining ingredients;
appropriate temperatures and cooking times;
cooling methods and times;
historical and cultural derivations of a variety of sugar-based decorations for cakes and desserts;
mise en place requirements for modelling sugar-based decorations;
required consistency of sugar solution for pulling, blowing and casting;
shaping techniques for boiled sugar:
pouring into framework;
free-flowing shapes;
pouring into moulds;
causes of premature crystallisation of boiled sugar and methods to avoid it;
properties of the ingredients used and their interaction and changes during production;
temperature requirements, cooking times and techniques for pulling, casting and blowing sugar;
dangers of handling boiled sugar at high temperatures and methods to avoid injury:
avoiding drips and dribbles;
covering exposed skin;
ensuring all equipment has secure handles;
using insulated pot rests;
using protective gloves and mitts;
appropriate environmental conditions for storing sugar-based decorations to:
ensure food safety;
optimise shelf life;
equipment used to prepare liquid sugar and to model sugar-based decorations for cakes and desserts:
essential features and functions;
safe operational procedures;
influence of cleanliness of equipment on the boiling process and quality outcome.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the Polytechnic and/or via the Polytechnic e-learning system.