Application

This unit describes the performance outcomes, skills and knowledge required to prepare liquid sugar and to model sugar-based decorations for cakes and desserts. It requires the ability to design decorations and to pull, cast and blow sugar.

The unit applies to hospitality and catering organisations that produce and serve specialist desserts and patisserie products, including hotels, restaurants and patisseries.

The preparation and modelling of sugar is a high order technical skill used by experienced patissiers who operate independently or with limited guidance from others.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Unit Sector

Hospitality

Contains the following documents

• SCORM file

• Moodle backup file

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With the SCORM file, you can upload our courses directly into your own LMS or a SCORM editing application. They are fully formatted and sequenced for your convenience – you can edit them, and add activities and other interactive resources to your version of the unit.

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