SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Design plan and manually decorate soft cakes using basic techniques 
SAQA US ID UNIT STANDARD TITLE
110554  Design plan and manually decorate soft cakes using basic techniques 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 06 - Manufacturing, Engineering and Technology Manufacturing and Assembly 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 2  NQF Level 02 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Reregistered  2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
This unit standard will be useful to people who decorate cakes at a basic level for commercial and personal usage.

A person credited with this unit standard is able to
  • Design and plan the product
  • Prepare for soft cake covering and decoration
  • Apply confectionery media and decorations to soft cakes
  • Present finished product for storage and/or consumption and perform end of work activities

    People accredited with this unit standard are able to cover a soft cake with confectionery coating/s and decorations. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    The credit calculation is based on the assumption that people starting to learn towards this standard have already the ability to interpret basic written and oral instructions and perform basic calculations at ABET-3
    Demonstrate understanding of appropriate measurements and relationships between different units of measure, and solve problems involving measurement, volume and time. 

    UNIT STANDARD RANGE 
    The decoration is to be based on a given basic specification describing the
    essential product, but not the actual design.
  • "Soft" refers to sponge cakes, madeira cakes and any other similar cakes with the exception of heavy fruit cakes
  • Performance in this unit standard is limited to decorations that are made on the cake or given decorations including decorations such as sweets, vermicelli, and nuts
  • Confectionery coatings and media includes:
    butter icing, frosting, boiled icing, piping jelly, marzipan
    dairy and non dairy creamers, chocolate and ganache, sugarpaste
  • Specific range statements are provided in the body of the unit standard where they apply to particular specific outcomes or assessment criteria. 

  • Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Design and plan the product. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The design is balanced in terms of proportion, size colour and appeals to customer specifications. In cases where customers require elements that conflict with good decorating principles advice is given in a way that promotes acceptable practice 
    ASSESSMENT CRITERION RANGE 
    This could include conflicts involving inedible decorations, good design principles, additives or safety and hygiene considerations
     

    ASSESSMENT CRITERION 2 
    2. The design is workable and leads to a cost effective product within agreed time frames 

    ASSESSMENT CRITERION 3 
    3. The plan defines the sequence and timing of the process and storage requirements to ensure a product acceptable to the customer 

    ASSESSMENT CRITERION 4 
    4. Descriptions are provided of key design elements in terms of various effects and associated techniques 

    SPECIFIC OUTCOME 2 
    Prepare for soft cake covering and decoration. 
    OUTCOME RANGE 
    Preparation of site, undecorated soft cake, ingredients and equipment 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The site, utensils, equipment, and personal protective clothing required for the task are checked for functionality, appropriate for applying the design, ensured to conform to hygiene standards and are ready and available for use. 

    ASSESSMENT CRITERION 2 
    2. The importance of safety practices in food and related product processing is explained in terms of the impact on self, colleagues, equipment, site and product 

    ASSESSMENT CRITERION 3 
    3. Ingredients used are fresh and uncontaminated and are of the right quality and quantity required for the process. 

    ASSESSMENT CRITERION 4 
    4. Piping bags, with or without tubes, are made to withstand manual pressure and extrude the confectionery media according to techniques applied 

    ASSESSMENT CRITERION 5 
    5. The undecorated soft cake has a surface which is even and crumb-free 
    ASSESSMENT CRITERION RANGE 
  • Undecorated soft cakes can be prepared by applying an initial crumb coating where applicable
  • Decorated soft cakes that are stacked on top of one another must have dowel supports inserted and be separated from each other by the use of a thin cake board
     

  • ASSESSMENT CRITERION 6 
    6. The preparation is conducted in a time and manner to ensure the product can be completed within agreed time frames 

    SPECIFIC OUTCOME 3 
    Apply confectionery media and decoration to soft cakes. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Media of the correct quality and quantity is applied with the appropriate equipment and techniques according to the design 

    ASSESSMENT CRITERION 2 
    2. Decorations are applied and/or attached using techniques according to the design 
    ASSESSMENT CRITERION RANGE 
    Basic techniques include the following:
  • Top bottom or side applications of shells, scrolls, roping and basket weave
  • Leaves and drop flowers
  • Inscriptions (lettering and numerals)
  • Embroidery
  • Colour and spatula striping
  • Feathering
  • Simple floodwork
     

  • ASSESSMENT CRITERION 3 
    3. The covering and decorating is carried out hygienically and safely 

    ASSESSMENT CRITERION 4 
    4. The appearance of the finished product meets product specifications 

    ASSESSMENT CRITERION 5 
    5. The product is ready within agreed time frames 

    SPECIFIC OUTCOME 4 
    Present finished product for storage and/or consumption and perform end of work activities. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The finished products are presented in a neat, clean manner and in line with product specifications 

    ASSESSMENT CRITERION 2 
    2. Sub-standard products are handled according to standard operating procedures 

    ASSESSMENT CRITERION 3 
    3. Products are stored hygienically and in a manner appropriate to their shelf life and /or customer requirements 

    ASSESSMENT CRITERION 4 
    4. Descriptions are provided of key storage principles in terms of shelf life considerations 

    ASSESSMENT CRITERION 5 
    5. Site utensils and equipment are maintained after use as to ensure continued functionality safety and hygiene 

    ASSESSMENT CRITERION 6 
    6. Unused food ingredients are handled and stored according to standard operating procedures 

    ASSESSMENT CRITERION 7 
    7. Cleaning products and equipment are stored in designated areas according to work site requirements 

    ASSESSMENT CRITERION 8 
    8. Waste from the cleaning process is handled and stored or despatched according to standard operating procedures 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    1. Internal moderation
    2. External moderation
    3. Anyone assessing a candidate against this unit standard must be registered as an assessor with the relevant ETQA.
    4. Any institution offering learning that will enable achievement of this unit standard must be accredited as a provider through the relevant ETQA by SAQA.
    5. Assessment procedures will be supplied by the ETQA in alignment with NSB requirements
    6. Moderation of assessment will be overseen by the relevant ETQA according to the moderation guidelines and the agreed ETQA procedures.
    7. Direct observation and practical demonstration of production design, plan and manually decorate soft cakes using basic techniques is performed in simulated or actual work conditions 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    The following essential embedded knowledge will be assessed through assessment of the specific outcomes in terms of the stipulated assessment criteria. Candidates are unlikely to achieve all the specific outcomes, to the standards described in the assessment criteria, without knowledge of the listed embedded knowledge. This means that for the most part, the possession or lack of the knowledge can be directly inferred from the quality of the candidate`s performance. Where direct assessment of knowledge is required, assessment criteria have been included in the body of the unit standard. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems of media consistency 

    UNIT STANDARD CCFO WORKING 
    Work effectively with others and in teams in accordance with site specific requirements 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively in the workplace 

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information according to schedule supplied 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively using visual, mathematical and/or language skills when working in teams 

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically in the preparation and working with media for decorating soft cakes 

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full development of oneself, and the social and economic development of the society at large 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    Legal Requirements

    The following acts and codes, current and future regulations and amendments will be applicable:
  • Health Act No 63 of 1977
  • Occupational Health and Safety Act, No 85 of 1993

    Definition of terms within this Unit Standard
    Terms have been clarified as far as possible through the use of range statements.

    Terminology: Definition/clarification/explanation

    Boiled icing
  • A mixture of butter, icing sugar, flavouring and milk, and of a warm pouring consistency, used to cover soft cakes

    Butter icing
  • A thoroughly beaten mixture of butter and icing sugar with or without colouring and / or flavouring resulting in a light creamy icing

    Colour and spatula striping
  • The application of two or more different concentrations or separate colours, by means of a paintbrush or spatula within the same piping bag

    Confectionery
  • Refers to a generic term for cakes, pastries, gateaux, torte, fancies, etc., normally used in a bakery, but excluding bread.

    Embroidery
  • Involves piping individual stitches with a fine writing tube using fairly soft icing

    Feathering
  • Using a contrasting colour or medium, lines are piped at regular intervals across a confectionery surface, a knife is then drawn across these lines to give a feathered effect

    Food safety practices and procedures
  • Refers to good manufacturing practices, monitoring critical control points, HACCP`s, practices against
    food contamination and personal hygiene

    Ganache
  • Produced by blending boiling fresh cream and chocolate couverture

    Inscriptions
  • Lettering and numerals

    Piping Jelly
  • A translucent, natural, edible product used in confectionery

    Protective clothing
  • Refers to clothing that safeguards the person and the product

    Royal icing
  • Comprises best icing sugar beaten with egg white, with consistency varying for different uses. This
    medium sets hard

    Sugarpaste
  • A pliable mixture of icing sugar, liquid glucose, gelatine and white vegetable fat, which is rolled out
    and used to cover a marzipan-coated cake 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  36453   National Certificate: Cake Decorating and Sugar Art  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2016-12-31  FOODBEV 
    Elective  50307   National Certificate: Bread and Flour Confectionery Baking  Level 2  NQF Level 02  Reregistered  2023-06-30  FOODBEV 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    1. The Fresh Foods Academy (Pty) Ltd 



    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.