Assessor Resource
SITHPAT403
Model sugar based decorations
Assessment tool
Version 1.0
Issue Date: May 2024
This unit applies to hospitality and catering organisations which 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.
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.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)