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: 

Apply advanced royal icing and piped decorations to confectionary 
SAQA US ID UNIT STANDARD TITLE
110557  Apply advanced royal icing and piped decorations to confectionary 
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:
  • Plan and prepare for applying royal icing decorations to confectionery products
  • Decorate royal icing directly onto confectionery products
  • Hand make piped decorations separately and attach to confectionery
  • Present finished product for storage and / or consumption and maintain equipment. 
    		•

    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 royal icing decoration
  • Apply piped decoration to confectionery
  • Cover rich fruit cake or dummy ready for decoration. 
    		•

    UNIT STANDARD RANGE 
    The following scope and context applies to the whole unit standard:
  • All decorations are to be made of royal icing and must include
  • Extension
  • Bridgework and floating bridgework
  • Oriental String work
  • Built up line work
  • Hollow line work
  • Embroidery including brush and broderie anglaise
  • Figure piping
  • Tulle and network
  • Filigree and lace pieces
  • Architectural structures
  • Collars
  • 3-d floodwork
  • 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 for applying advanced royal icing and piped decoration to 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 RANGE 
    The consistency ensures easy pressure and suitable control of media for each technique employed.
     

    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 2 
    Execute piping directly onto confectionery. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Decorative tubework is applied consistently to the confectionery in a neat correctly-formed and sized uniformity according to the technique chosen. 

    ASSESSMENT CRITERION 2 
    2. Tubes do not come into contact with the mouth. 

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

    SPECIFIC OUTCOME 3 
    Make piped decorations separately and attach to confectionery. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Decorative tubework is made consistently in a neat correctly-formed and sized uniformity off the product. 

    ASSESSMENT CRITERION 2 
    2. Tubes do not come into contact with the mouth. 

    ASSESSMENT CRITERION 3 
    3. The attachment of piped decorations is of the same medium as the decoration. 

    ASSESSMENT CRITERION 4 
    4. Decorations are neatly attached and according to specifications. 

    ASSESSMENT CRITERION 5 
    5. The composition of the decorations is artistically arranged and balanced and is according to specifications. 

    SPECIFIC OUTCOME 4 
    Present finished product 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 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 hand manufacturing royal icing piped 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 piped decoration
  • Preparation of confectionery product to receive decoration
  • Terminology used applicable to hand made piped 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 royal icing piped 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.

    Bridgework
    A series of finely piped lines executed in royal icing.

    Broderie anglaise
    Decorative holes in sugarpaste, enhanced with royalicing, as copied from fabric design.

    Brush embroidery
    The simulation of embroidery using a brush and royal icing, melted chocolate, or piping jelly.

    Built up line work
    Direct over-piping of royal iced lines using progressively smaller tubes.

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

    Collars
    Decorations made from modelling paste or royal icing usually placed on the top and/or bottom of a
    covered cake.

    Embroidery
    The simulation of embroidery stitches using royal icing and a fine writing tube using fairly soft icing.

    Extensions
    A series of fine lines executed in royal icing or shaped from modelling paste and attached to the
    cake as a platform for the bridgework.

    Figure piping
    The art of piping butter or royal icing by the use of pressure to create 3-dimensional figures.

    Filigree
    Intricate and finely piped decorations in royal icing or chocolate, made separately and then attached to the
    product or cake.

    Floating bridgework
    Bridgework executed without the support of an extension border or platform.

    Food safety practices and procedures
    Refers to good manufacturing practices, monitoring critical control points, HACCP`s, practices against food contamination and personal hygiene.

    Hollow line work
    A series of built up lines, finely piped from royal icing which eventually form a hollow stem.

    Lace pieces
    Finely piped royal icing or chocolate decorations, Made separately and then attached to a cake or product.

    Network
    The art of using tulle to create a flat or 3 -dimensional decoration or ornament.

    Oriental stringwork
    A sequence of loops executed in a finely piped royal icing in varying lengths, colours etc. and piped directly onto a cake.

    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. The medium sets hard.

    Tulle
    A fine net fabric of natural or synthetic fibres. 
    		•

    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.