Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHPAT009 Mapping and Delivery Guide
Model sugar-based decorations
Version 1.0
Issue Date: June 2024
Qualification | - |
Unit of Competency | SITHPAT009 - Model sugar-based decorations |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | 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. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Skills must be demonstrated in an operational pastry kitchen. This can be: an industry workplace a simulated industry environment, such as a training kitchen servicing customers. Assessment must ensure access to: fixtures and large equipment: commercial grade work benches (1.5 m/person) commercial refrigeration and freezer unit with shelving double sinks with hot and cold water gas or electric stove tops marble bench or slab microwave proofer shelving small equipment: acetate plastic sheets, baking sheets/paper, parchment paper and silicon paper cutting boards knives: large serrated cake knives ladles in a variety of sizes measurers: metric calibrated measuring jugs mixers piping bags and attachments service-ware: platters, dishes, and bowls serving utensils small utensils: flour and drum sieves strainers spatulas whisks: fine stainless steel wire coarse stainless steel wire range of saucepans and pots for small and large production scales (1 gram increments) sets of stainless steel bowls spoons: wooden spoons large plain and slotted metal spoons storage containers and trays specific equipment for modelling sugar-based decorations: airtight sugar display cases assorted rings, moulds, and metal bars for poured and moulded sugar work basket weave boards (round and oval shaped) complete with metal rods blow torch blowpipes cake wheels hair drier with cold air setting hand pump for blowing sugar heat-resistant disposable gloves for pulling and shaping sugar heat-resistant plasticine heating lamp with red or white light metal strapping modelling tools moulds patterns rubber mats saccharometer scissors shears silicon paper and mats small cooling fan sugar boilers sugar thermometers diverse and comprehensive range of commercial ingredients for modelling the sugar-based decorations for cakes and desserts specified in the performance evidence cleaning materials and equipment: cleaning cloths commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas dustpans and brooms garbage bins and bags hand towel dispenser and hand towels mops and buckets separate hand basin and antiseptic liquid soap dispenser for hand washing sponges, brushes and scourers tea towels organisational specifications: equipment manufacturer instructions current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock food preparation lists mise en place lists, standard recipes, and recipes for special dietary requirements designs for sugar-based decorations for cakes and desserts ordering and docketing paperwork food safety plans guidelines relating to food disposal, storage and presentation requirements safety data sheets (SDS) for cleaning agents and chemicals. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and: have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency. |
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Prerequisites/co-requisites | |||
Competency Field | Patisserie |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Design decorative sugar work. |
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Element: Select, prepare and use equipment. |
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Element: Boil sugar. |
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Element: Pull boiled sugar. |
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Element: Store pulled sugar. |
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Element: Blow sugar work. |
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Element: Cast sugar work. |
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