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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Cover rich fruit cake for final decoration

SAQA US ID	UNIT STANDARD TITLE
110555	Cover rich fruit cake for final decoration
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	3
REGISTRATION STATUS		REGISTRATION START DATE	REGISTRATION END DATE	SAQA DECISION NUMBER
Passed the End Date - Status was "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 covering rich fruit cakes for final decoration

Prepare rich fruit cakes for coverings

Apply confectionery coverings to rich fruit cakes

Present the finished product for final decoration, and /or storage 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 covering rich fruit cakes

Design, plan and manually decorate soft cakes using basic techniques

UNIT STANDARD RANGE

Performance in this unit standard is limited to preparing a rich fruit cake with marzipan and sugarpaste ready for final decoration

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 a rich fruit cake ready for final decoration.

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 coverings, 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. The undecorated fruit cake required for the task is ready and available for use.

SPECIFIC OUTCOME 2

Prepare a rich fruit cake for covering.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. The cake is placed on a cake board selected in accordance with design, safety and hygiene considerations.

ASSESSMENT CRITERION 2

2. The undecorated cake is ensured to be level on the board.

ASSESSMENT CRITERION 3

3. The surface of the undecorated cake is completely coated with boiled jam to facilitate adherence of the marzipan to the cake.

ASSESSMENT CRITERION 4

4. Decorated fruit cakes that are to be stacked directly on top of one another have dowel supports inserted and are separated from each other by the use of a thin cake board.

ASSESSMENT CRITERION 5

5. Decorated fruit cakes that are to be stacked on top of one another and are separated by pillars have dowel supports inserted into the cake/s.

ASSESSMENT CRITERION 6

6. Ingredients are ensured to be of the right type, quality and quantity to cover rich fruit cakes.

ASSESSMENT CRITERION 7

7. The preparation is conducted in a time and manner to ensure the product can be completed within agreed time frames.

SPECIFIC OUTCOME 3

Apply confectionery covering to a rich fruit cake.

OUTCOME RANGE

Confectionery coverings refer to marzipan and sugarpaste media.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. The first covering applied to a rich fruit cake is a marzipan mixture.

ASSESSMENT CRITERION 2

2. The marzipan covering is level, smooth, left to partially dry and is stored hygienically in readiness to accept the next stage of coating.

ASSESSMENT CRITERION 3

3. The semi-dried marzipan-coated cake is dampened to facilitate adherence of the sugarpaste covering.

ASSESSMENT CRITERION 4

4. The final covering is of sugarpaste which is not sugary, is crack free, level and suitable to receive final decoration.

ASSESSMENT CRITERION 5

5. The appearance of the covered cake meets design specifications.

ASSESSMENT CRITERION 6

6. 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 manually decorating a rich fruit cake using marzipan and sugarpaste coverings ready for final 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 covering a rich fruit cake

Preparation of fruit cake to receive covering

Terminology used applicable to covering rich fruit cakes

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 covering rich fruit cakes.

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.

a. Terminology:
Confectionery

Definition/clarification/explanation
Refers to a generic term for cakes, pastries, gateaux, torte, fancies, etc., normally used in a bakery, but excluding bread.

b. Terminology:
Food safety practices and procedures

Definition/clarification/explanation
Refers to good manufacturing practices, monitoring critical control points, HACCP`s, practices against food contamination and personal hygiene.

c. Terminology:
Marzipan

Definition/clarification/explanation
A generic name for a pliable almond nut and icing sugar mixture which can be rolled out for confectionery coverings or modelled for decorations.

d. Terminology:
Protective clothing

Definition/clarification/explanation
Refers to clothing that safeguards the person and the product.

e. Terminology:
Sugarpaste

Definition/clarification/explanation
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	Passed the End Date - Status was "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.

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