SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Prepare, process and finish pastillage, marzipan product and decorative icings

SAQA US ID	UNIT STANDARD TITLE
7835	Prepare, process and finish pastillage, marzipan product and decorative icings
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-
FIELD			SUBFIELD
Field 11 - Services			Hospitality, Tourism, Travel, Gaming and Leisure
ABET BAND	UNIT STANDARD TYPE	PRE-2009 NQF LEVEL	NQF LEVEL	CREDITS
Undefined	Regular	Level 6	Level TBA: Pre-2009 was L6	5
REGISTRATION STATUS		REGISTRATION START DATE	REGISTRATION END DATE	SAQA DECISION NUMBER
Passed the End Date - Status was "Reregistered"		2009-11-03	2011-07-31	SAQA 0160/05
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2012-07-31		2015-07-31

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

The learner will be able to produce pastillage, marzipan products and decorative icings in order to meet customer and organisational requirements.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

The learner should have a sound knowledge of Food Preparation and have completed the unit standard: 'Prepare, bake and decorate basic cakes and biscuits'.

UNIT STANDARD RANGE

Range statements are included with specific outcomes as necessary.

Specific Outcomes and Assessment Criteria:

SPECIFIC OUTCOME 1

Demonstrated knowledge and understanding.

OUTCOME NOTES

1. Explain the importance of keeping preparation, storage areas and equipment hygienically clean.

2. Describe the required procedures/conditions for optimum safety during storage/holding of prepared pastillage, marzipan products and decorative icings.

3. Describe quality points to look for in the finished product.

4. Describe the main contamination threats when storing and preparing pastillage, marzipan chocolate and sugar products and explain the prevention of contamination.

5. Describe procedures to minimise faults and wastage.

6. Describe current trends when making pastillage and marzipan products.

7. State organisational requirements when preparing and storing pastillage, marzipan products and decorative icings.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes.

ASSESSMENT CRITERION NOTES

This unit standard must be assessed in a realistic working environment.

It is recommended that this unit standard be assessed in conjunction with other unit standards.

ASSESSMENT CRITERION 2

2. Evaluate the learner's ability to meet the outcomes consistently.

ASSESSMENT CRITERION NOTES

This unit standard can be assessed by a combination of observation, questioning and product sample.

Observation to cover a minimum of 3 preparation methods and 1 finishing method.

Product sampling to cover a minimum of 3 products.

Questioning to cover the remaining range and problems with production.

ASSESSMENT CRITERION RANGE

Preparation methods: rolling, mixing, cutting, blending of colour, flavouring, conditioning (drying), spreading, manipulation.

Finishing methods: dipping, piping, basic moulding.

Products: marzipan, sugar paste/cover paste, royal icing, pastillage.

Problems with production: ingredients are unavailable, marzipan too wet, pastillage products not refined enough, pastillage cracks on top of cakes.

ASSESSMENT CRITERION 3

3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes.

ASSESSMENT CRITERION 4

4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes.

ASSESSMENT CRITERION 5

5. Counsel the learner on future assessments, necessary learning and further qualifications.

SPECIFIC OUTCOME 2

Demonstrated ability to make decisions about practice and to act accordingly.

OUTCOME NOTES

8. Clean and fully maintain preparation areas and equipment throughout the production period in accordance with hygienic principles.

9. Given a range of quality points to consider, select the appropriate type, quantity and quality ingredients in accordance with recipe specifications. (Range of quality: texture, appearance, flavour, consistency, aroma)

10. Demonstrate various preparations methods which are appropriate to the recipe.(Range of preparation methods: rolling, mixing, cutting, blending of colour, flavouring, conditioning (drying), spreading, manipulation) (Range of finishing methods: dipping, piping, basic moulding)

11. Given a range of products, satisfy organisational requirements fully with properly finished products.(Range of products: marzipan, sugar paste / cover paste, royal icing, pastillage)

12. Store products not for immediate consumption hygienically.

13. Given a range of problems with production, decide what action to take and give reasons for that choice. (Range of problems with production : ingredients are unavailable, marzipan too wet, pastillage products not refined enough, pastillage cracks on top of cakes)

14. Prioritise, delegate as appropriate and complete all work in an organised and efficient manner according to priorities and deadlines.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes.

ASSESSMENT CRITERION NOTES

This unit standard must be assessed in a realistic working environment.

It is recommended that this unit standard be assessed in conjunction with other unit standards.

ASSESSMENT CRITERION 2

2. Evaluate the learner's ability to meet the outcomes consistently.

ASSESSMENT CRITERION NOTES

This unit standard can be assessed by a combination of observation, questioning and product sample.

Observation to cover a minimum of 3 preparation methods and 1 finishing method.

Product sampling to cover a minimum of 3 products.

Questioning to cover the remaining range and problems with production.

ASSESSMENT CRITERION RANGE

Preparation methods: rolling, mixing, cutting, blending of colour, flavouring, conditioning (drying), spreading, manipulation.

Finishing methods: dipping, piping, basic moulding.

Products: marzipan, sugar paste/cover paste, royal icing, pastillage.

Problems with production: ingredients are unavailable, marzipan too wet, pastillage products not refined enough, pastillage cracks on top of cakes.

ASSESSMENT CRITERION 3

3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes.

ASSESSMENT CRITERION 4

4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes.

ASSESSMENT CRITERION 5

5. Counsel the learner on future assessments, necessary learning and further qualifications.

SPECIFIC OUTCOME 3

Demonstrated ability to learn from our actions and to adapt performance.

OUTCOME NOTES

15. Given a special occasion, where a heavy fruitcake is to be the showpiece and there is insufficient time to decorate the cake with pastillage, describe how to produce an acceptable and attractive alternative.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes.

ASSESSMENT CRITERION NOTES

This unit standard must be assessed in a realistic working environment.

It is recommended that this unit standard be assessed in conjunction with other unit standards.

ASSESSMENT CRITERION 2

2. Evaluate the learner's ability to meet the outcomes consistently.

ASSESSMENT CRITERION NOTES

This unit standard can be assessed by a combination of observation, questioning and product sample.

Observation to cover a minimum of 3 preparation methods and 1 finishing method.

Product sampling to cover a minimum of 3 products.

Questioning to cover the remaining range and problems with production.

ASSESSMENT CRITERION RANGE

Preparation methods: rolling, mixing, cutting, blending of colour, flavouring, conditioning (drying), spreading, manipulation.

Finishing methods: dipping, piping, basic moulding.

Products: marzipan, sugar paste/cover paste, royal icing, pastillage.

Problems with production: ingredients are unavailable, marzipan too wet, pastillage products not refined enough, pastillage cracks on top of cakes.

ASSESSMENT CRITERION 3

3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes.

ASSESSMENT CRITERION 4

4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes.

ASSESSMENT CRITERION 5

5. Counsel the learner on future assessments, necessary learning and further qualifications.

UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS

1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

4. Moderation of assessment will be done by the relevant ETQA at its discretion.

UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE

Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category. This has been done as it was deemed necessary to ensure holistic assessment occurred. The specific outcomes can be applied in a range of contexts. Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context. The specific outcomes are comparable to outcomes used internationally.

We therefore structured outcomes using the format noun + verb + condition (modifying phrase)
Specific outcomes have been split into three categories:
a) knowledge and understanding (what the learner must know and understand)
b) decision-making and acting (what the learner must do)
c) adapting performance ( including reflexive competence)

In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes. If competencies are to be clustered in a meaningful way, then these unit standards cannot be split.

Critical Cross-field Outcomes (CCFO):

UNIT STANDARD CCFO IDENTIFYING

Identify and solve problems (Specific Outcome 13,15)

UNIT STANDARD CCFO ORGANISING

Organise and manage oneself (Specific Outcome 9,10,11,14)

UNIT STANDARD NOTES

Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.

Recommendations and Exemplars for the design of:

Learning/Curriculum

Learning can best be achieved by practising the production of marzipan, pastillage and sugar products.

Practice the making of various marzipan, pastillage and sugar products.

Ice a Christmas cake using royal icing.

Make a woven basket out of pastry and fill with coloured marzipan fruit as a showpiece for a dessert platter.

Decorate a wedding cake using marzipan and pastillage.

Decorate a fantasy Birthday cake for a 7-year-old, using colouring and pastillage.

Analyse and estimate knowledge and practical skill requirements for production of marzipan, pastillage and sugar products.

Conduct a survey of equipment available and new technology suitable in preparation of sugar products and prepare a written report.

Performance systems

Ongoing measurement of the learner's ability to meet this standard is recommended. The learner's competence on this standard could be established prior to employment.

A new employee should be able to achieve this unit standard within 6 months of being trained.

QUALIFICATIONS UTILISING THIS UNIT STANDARD:

	ID	QUALIFICATION TITLE	PRE-2009 NQF LEVEL	NQF LEVEL	STATUS	END DATE	PRIMARY OR DELEGATED QA FUNCTIONARY
Elective	14112	National Diploma: Professional Cookery	Level 5	NQF Level 05	Passed the End Date - Status was "Reregistered"	2023-06-30	CATHSSETA

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.

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