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: 

Execute decorations directly onto confectionery products 
SAQA US ID UNIT STANDARD TITLE
110556  Execute decorations directly onto confectionery products 
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 3  NQF Level 03  20 
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 accredited with this unit standard is able to:
  • Plan and prepare for application of decoration to confectionery products
  • Prepare media for confectionery decoration
  • Execute decorations directly onto cakes, plaques or other confectionery products
  • Present finished products for storage and / or consumption and perform end of work activities 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    The credit calculation is based on the assumption that learners are already competent in terms of the following outcomes or areas of learning when starting to learn towards this unit standard:
  • Preparation and care of media for use in confectionery decoration
  • Design, plan and manually decorate soft cakes using basic techniques
  • Apply piped decoration to confectionery
  • Cover rich fruit cake ready for decoration 

  • UNIT STANDARD RANGE 
    The following scope and context applies to the whole unit standard.
    1. All media which is suitable for decoration directly onto confectionery is applicable.
    2. Decorations and designs include all of the following:
  • Pictures in paste:
    Marquetry and parquetry
  • Stencilling:
    Confectionery painting inclusive of silhouetting
  • Brush embroidery:
    Cocoa painting
  • Broderie anglaise:
    Crimper work and embossing
  • Ribbon insertion:
    Frills, drapes and bows

    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 
    Plan and prepare for application of decoration to confectionery products. 

    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 hygienic 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 the 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. 

    SPECIFIC OUTCOME 2 
    Prepare media for confectionery design. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The ingredients are confirmed and maintained according to particular recipe and standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Confirming refers to sufficient quantity, quality and correct type according to work site specification.
     

    ASSESSMENT CRITERION 2 
    2. Quality and quantity of media for confectionery designs are produced according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Quality refers to consistency, evenly mixed colouring, temperature, flavour, and texture.
     

    ASSESSMENT CRITERION 3 
    3. The sugar paste for pictures in paste, frills drapes and bows is malleable and not dry. 

    ASSESSMENT CRITERION 4 
    4. Stencils are checked for clean cut outlines to ensure precision transfers of patterns. 

    ASSESSMENT CRITERION 5 
    5. The paste for broderie anglaise , crimping, embossing, and / or ribbon insertion is soft enough to allow clear marking and clean cutting of design patterns. 

    ASSESSMENT CRITERION 6 
    6. Problems during preparation of media for confectionery products are identified and solved within the scope of the work. 

    SPECIFIC OUTCOME 3 
    Execute decorations directly onto cakes, plaques or other confectionery products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Decoration is applied consistently and neatly to the confectionery. 

    ASSESSMENT CRITERION 2 
    2. The composition of the decorations is artistically arranged and balanced and is according to specifications. 

    ASSESSMENT CRITERION 3 
    3. The product is ready within agreed time frames. 

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

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The finished products are presented in a neat, clean manner and are ready for final decoration. 

    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 specifications. 

    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 standards. 

    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 planning and decorating directly onto confectionery products 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.
  • Preparation and care of media for use in confectionery decoration
  • Preparation of confectionery product to receive decoration
  • Terminology used applicable to confectionery decoration 

  • 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 confectionery decorations. 

    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 
    Supplementary Information:

    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.
  • Broderie anglaise
    Decorative holes in sugarpaste, enhanced with royal icing, as copied from fabric design.
  • Brush embroidery
    The simulation of embroidery using a brush and royal icing, melted chocolate, or piping jelly
  • Confectionery
    Refers to a generic term for cakes, pastries, gateaux, torte, fancies, etc., normally used in a bakery, but excluding bread.
  • Confectionery painting
    Painting confectionery with edible products (royal icing, chocolate, food colours, piping jelly etc) using various brushes
  • Crimper work
    The use of a metal tool to pinch decorative ridges into various modelling media e.g. sugarpaste, chocolate paste etc.
  • Food safety practices and procedures
    Refers to good manufacturing practices, monitoring critical control points, HACCP`s, practices against food contamination and personal hygiene
  • Marquetry
    An inlaid pattern consisting of any design
  • Marzipan
    A generic name for a pliable almond nut and icing sugar mixture which can be rolled out for confectionery coverings or modelled for decorations.
  • Parquetry
    An inlaid pattern of a geometric design
  • Pictures in paste
    A 3-dimentional design without free-standing features
  • Protective clothing
    Refers to clothing that safeguards the person and the product
  • Ribbon insertion
    Fine placements of strips of ribbon, preferably made from edible modelling paste, into a sugarpaste covering
  • Stencilling
    The art of using positive and negative images to create a picture
  • 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  50308   National Certificate: Bread and Flour Confectionery Baking  Level 3  NQF Level 03  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.
     
    NONE 



    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.