0126.E1.O1Produce sketches of required forms and shapes to design sugar-based decorations.
0126.E1.O2Identify required colours, sizes, shapes and proportions.
0126.E1.O3Calculate and record required quantities of differently coloured sugar.
SKILLS PORTAL
ព្រះរាជាណាចក្រកម្ពុជា · KINGDOM OF CAMBODIA
Cambodian Skills Delivery Model
SEAL National Course Catalogue · MLVT / National Training Board
54
Sector Frameworks
1,164
Qualifications
15,161
Competency Units
10,938
Elements
41,782
Learning Outcomes
2,822
Assessment Packages
Model sugar-based decorations
KHU-TOU-0126
Australian Equivalent
SITHPAT019
Elements
7
Learning Outcomes
26
This unit describes the performance outcomes, skills and knowledge required to prepare liquid sugar and to model sugar-based decorations. 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. The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Elements & Learning Outcomes
70126.E2.O1Select type and size of equipment suitable to requirements.
0126.E2.O2Safely assemble and ensure cleanliness of equipment before use.
0126.E2.O3Use equipment safely and hygienically according to manufacturer instructions.
0126.E3.O1Select, sort and assemble ingredients according to the sequencing of food production.
0126.E3.O2Combine sugar and water and boil to required temperature.
0126.E3.O3Add required colouring and flavourings according to design requirements.
0126.E3.O4Arrest the temperature at the correct point for pulling, casting or blowing.
0126.E3.O5Safely handle boiled sugar solution according to recipe requirements.
0126.E4.O1Cool sugar solution to appropriate temperature for pulling.
0126.E4.O2Manipulate boiled sugar to avoid crust forming.
0126.E4.O3Turn out and pull sugar to incorporate air and to achieve elasticity and sheen.
0126.E4.O4Use a suitable work surface and work safely to avoid burns.
0126.E5.O1Portion pulled sugar according to intended use.
0126.E5.O2Use correct packaging methods and vacuum seal pulled sugar pieces.
0126.E5.O3Store pulled sugar in appropriate environmental conditions.
0126.E6.O1Create individual sugar pieces using appropriate blowing techniques.
0126.E6.O2Use sugar pump to inflate pulled sugar to the correct shape.
0126.E7.O1Prepare framework or moulds for individual sugar pieces.
0126.E7.O2Cast boiled sugar, shaping into desired forms or moulds.
0126.E7.O3Use techniques to achieve correct and even thickness.
0126.E7.O4Remove framework from sugar at the correct stage of hardening.
0126.E7.O5Move sugar items to cool areas to accelerate cooling.
0126.E7.O6Store cast sugar items in appropriate environmental conditions.