SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Process and finish sugar based products

SAQA US ID	UNIT STANDARD TITLE
7864	Process and finish sugar based products
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 process and finish sugar based products which will satisfy his/her customers according to organisational requirements.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

The learner should have successfully completed the following unit standards:

'Prepare, process and finish pastillage, marzipan products and decorative icings';

'Prepare, process and finish chocolate coatings and couverture based products'.

UNIT STANDARD RANGE

Range statements are included with specific outcomes as necessary.

Specific Outcomes and Assessment Criteria:

SPECIFIC OUTCOME 1

Demonstrated knowlegde and understanding.

OUTCOME NOTES

1. Describe quality points to look for in finished products.

2. Describe current trends in making sugar products.

3. Describe the required procedures and conditions for optimum safety during storage/holding of finished products.

4. Describe common faults when processing and finishing sugar based products and their prevention.

5. State organisational requirements when processing and finishing sugar based products.6. Describe safety points to be considered when working with sugar.

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

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 product samples, observation and questioning.

Product sample a minimum of 4 products.

Observation to cover a minimum of 4 processing and finishing methods, using a minimum of 4 types of equipment.

Question the learner to cover the remaining range and problems with production.

ASSESSMENT CRITERION RANGE

Products: Italian meringue, fondant, sugar dipped fruits, leaves, praline, fudge, spun sugar, caramel, flowers, stock syrups, nougatine/croquante.

Processing and finishing methods: Boiling, addition of glucose, dipping, spinning, pouring/piping, addition of edible food colours, melting/caramelising, addition of flavouring, pulling.

Equipment: sugar boiling pans, heat lamps, thermometer, fans, marble slab, microwave ovens, moulds, saccharometer, spraygun.

Problems with production: equipment failure or unavailability of specialised equipment, sugar burns (of people), no sugar thermometer, sugar over heated, finished sugar products melted, customer/staff problems.

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 processing areas and equipment throughout the production period according to basic principles of hygiene. (Range of equipment: sugar boiling pans, heat lamps, thermometer, fans, marble slab, microwave ovens, moulds, saccharometer, spraygun)

9. Identify quality points and explain their importance.(Range of quality: texture, appearance, flavour, consistency, aroma)

10. Process and finish sugar products demonstrating correct methods. (Range of processing and finishing methods: Boiling, addition of glucose, dipping, spinning, pouring / piping, addition of edible food colours, melting/caramelising, addition of flavouring, pulling)

11. Given a range of products, meet recipe specifications fully. (Range of products: Italian meringue, fondant, sugar dipped fruits, leaves, praline, fudge, spun sugar, caramel, flowers, stock syrups, nougatine/croquante )

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: equipment failure or unavailability of specialised equipment, sugar burns (of people), no sugar thermometer, sugar over heated, finished sugar products melted, customer / staff problems)

14. Prioritise, delegate as appropriate and complete all work in an organised and efficient manner in accordance with 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 product samples, observation and questioning.

Product sample a minimum of 4 products.

Observation to cover a minimum of 4 processing and finishing methods, using a minimum of 4 types of equipment.

Question the learner to cover the remaining range and problems with production.

ASSESSMENT CRITERION RANGE

Products: Italian meringue, fondant, sugar dipped fruits, leaves, praline, fudge, spun sugar, caramel, flowers, stock syrups, nougatine/croquante.

Processing and finishing methods: Boiling, addition of glucose, dipping, spinning, pouring/piping, addition of edible food colours, melting/caramelising, addition of flavouring, pulling.

Equipment: sugar boiling pans, heat lamps, thermometer, fans, marble slab, microwave ovens, moulds, saccharometer, spraygun.

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 perfomance.

OUTCOME NOTES

15. Describe how to ensure successful sugar work if there is no sugar thermometer in the kitchen. (Is it possible?)

16. Describe which sugar products would be appropriate for use given low budget functions.

17. Describe how performance would be adapted if money were not an issue.

18. Given a restaurant where plated desserts are required, explain which sugar products to select as desserts and garnishes and why.

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 product samples, observation and questioning.

Product sample a minimum of 4 products.

Observation to cover a minimum of 4 processing and finishing methods, using a minimum of 4 types of equipment.

Question the learner to cover the remaining range and problems with production.

ASSESSMENT CRITERION RANGE

Products: Italian meringue, fondant, sugar dipped fruits, leaves, praline, fudge, spun sugar, caramel, flowers, stock syrups, nougatine/croquante.

Processing and finishing methods: Boiling, addition of glucose, dipping, spinning, pouring/piping, addition of edible food colours, melting/caramelising, addition of flavouring, pulling.

Equipment: sugar boiling pans, heat lamps, thermometer, fans, marble slab, microwave ovens, moulds, saccharometer, spraygun.

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 15,16,17,18)

UNIT STANDARD CCFO ORGANISING

Organise and manage oneself (Specific Outcome 9,10,11,13,14)

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 practicing working with sugar products.

Practice the processing and finishing of sugar products.

Produce sugar roses through the method of sugar pulling and make a small bouquet.

Produce a sugar cloche for covering individual plated desserts.

Produce a selection of friandise (fudge, sugar dipped fruit, fondant covered petit fours)

Produce a praline filling for a layered chocolate Gateau.

Decorate a croquembouche by using spun sugar.

Prepare a written report on possible safety hazards during sugar work and how they can be avoided or minimised.

Performance systems

Ongoing measurement of the learner's ability to meet this standard is recommended.

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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