Unit of competency Outline

Date retreived
23/07/2026 4:10 PM AWST

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Model sugar-based decorations

Model sugar-based decorations

Unit of competency
National Code
SITHPAT019
State Code
OEB53
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
18/10/2022
Nominal Hours
60
Description
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.
Notes
Elements and Performance Criteria
1. Design decorative sugar work.
  • 1.1. Produce sketches of required forms and shapes to design sugar-based decorations.
  • 1.2. Identify required colours, sizes, shapes and proportions.
  • 1.3. Calculate and record required quantities of differently coloured sugar.
2. Select, prepare and use equipment.
  • 2.1. Select type and size of equipment suitable to requirements.
  • 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. Use sugar pump to inflate pulled sugar to the correct shape.
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 techniques to achieve correct and even thickness.
  • 7.4. Remove framework 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.
No information
No information
Replaces
State Code National Code Title Type
AWR28 SITHPAT009 Model sugar-based decorations Unit of competency