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.
|Supersedes and is equivalent to SITHPAT403 - Model sugar based decorations||•Equivalent • Unit updated to meet the Standards for Training Packages.||02/Mar/2016
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