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 THAT HAS PASSED THE END DATE: 

Design plan and manufacture advanced decorations for confectionery products 
SAQA US ID UNIT STANDARD TITLE
110560  Design plan and manufacture advanced decorations for 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 4  NQF Level 04  20 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2007-10-13  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2008-10-13   2011-10-13  

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 an advanced level for commercial and personal usage.

A person accredited with this unit standard will be able to
  • Design and plan the product
  • Prepare for making advanced decorations for confectionery products
  • Prepare media for hand made advanced confectionery decorations
  • Hand make advanced decoration for confectionery enhancement
  • Present finished product 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 advanced and complex confectionery decoration
  • Design, plan and manually decorate soft cakes using basic techniques
  • Apply basic piped decoration to confectionery
  • Cover rich fruit cake ready for final decoration
  • Apply decoration to confectionery products
  • Make basic decorations and attach to confectionery products
  • Apply advanced royal icing and piped decoration to confectionery. 
    		•

    UNIT STANDARD RANGE 
    The following scope and context applies to the whole unit standard:
  • All edible media suitable for advanced confectionery decorations may be used
  • Advanced hand made confectionery decorations include all of the following:

    Architectural pieces, pastillage objects, figure moulding and modelling, advanced wired flowers and foliage including rose, orchid, St Joseph lily,fuchsia, agapanthus, bouvardia, primrose, stephanotis, sword fern, holly leaves.
  • 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 and colour according to 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 or good decorating 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. The equipment and ingredients identified in the plan are appropriate for applying the design. 

    ASSESSMENT CRITERION 5 
    5. Descriptions are provided of key design elements in terms of various effects and associated techniques. 

    ASSESSMENT CRITERION 6 
    6. Architectural designs are as close a replica as possible to the specific building, structure or monument copied. 

    ASSESSMENT CRITERION 7 
    7. A clear picture or photograph accompanies the architectural decoration. 

    SPECIFIC OUTCOME 2 
    Prepare for making advanced decorations for 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 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 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 royal icing media according to techniques applied. 

    SPECIFIC OUTCOME 3 
    Prepare media for hand made advanced. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The media used is correct for the technique employed. 

    ASSESSMENT CRITERION 2 
    2. The ingredients conform to the standards of the medium to be used. 

    ASSESSMENT CRITERION 3 
    3. Media for paste or pastillage is malleable and not sticky. 

    SPECIFIC OUTCOME 4 
    Hand make advanced decorations for confectionery enhancements. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The components of sugar paste, pastillage objects and filigree are joined neatly and precisely with concealment of edible adhesive. 

    ASSESSMENT CRITERION 2 
    2. Figurine components are attached neatly in natural lifelike positions. 
    ASSESSMENT CRITERION RANGE 
  • Cartoon characters need not be to scale
  • If any well known character is presented it should be a recognisable replica.
     
    		•

    ASSESSMENT CRITERION 3 
    3. The composition of the decorations is artistically arranged and balanced and is according to specifications. 

    SPECIFIC OUTCOME 5 
    Present finished products for storage and / or consumption and perform end of work activities. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The finished confectionery is presented in a neat clean manner and ready for final Inspection. 

    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 unctionality 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 hand manufacturing advanced decoration 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 decorations. 
    		•

    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 complex 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 

    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.

    Terminology:
    Definition/clarification/explanation:
  • Architectural structures
    The construction of a building made to scale, usually using pastillage.
  • Confectionery
    Refers to a generic term for cakes, pastries, gateaux,torte, fancies, etc., normally used in a bakery, but excluding bread.
  • Edible adhesive
    Refers to an edible medium used for attaching decorations or parts of decorations to each other e.g. egg white, gum and water, royal icing etc.
  • Figurine
    Is a small ornamental model of a person. In cake decorating the modelling paste used must be edible.
  • Filigree
    Intricate and finely piped decorations in royal icing or chocolate, made separately and then attached to the product or cake.
  • Food safety practices and procedures
    Refers to good manufacturing practices, monitoring critical control points, HACCP`s, practices against food contamination and personal hygiene.
  • Pastillage
    Is a paste that is rolled out and cut into shapes according to various patterns. It is used to make ornamental objects such as plaques, cards, wheelbarrows etc. It is also suitable for architectural projects such as buildings. Pastillage is not used for modelling.
  • 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
    Elective  36453   National Certificate: Cake Decorating and Sugar Art  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2016-12-31  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.