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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Judge cake decoration and sugar art products

SAQA US ID	UNIT STANDARD TITLE
110561	Judge cake decoration and sugar art 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 5	Level TBA: Pre-2009 was L5	8
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 judge decorated cakes and sugar art products produced by competitors.

A person accredited with this unit standard will be able to:

Prepare for judging.

Gather data and judge.

Record, report and give feedback on evaluations.

Evaluate competition, judging processes and results and make recommendations for future competitions.

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 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.

Design, plan and make advanced decorations and attach to confectionery products.

UNIT STANDARD RANGE

Judging includes evaluations of all cake decorating and sugar art products produced by competitors of any age group and / or levels of experience and expertise.

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

Prepare for judging.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. The competition is defined in terms of its nature, purpose, objectives, scope and anticipated profile of the participants, and expectation of participants is established.

ASSESSMENT CRITERION 2

2. Communication with the competition organisers is recorded and kept safely.

ASSESSMENT CRITERION RANGE

Communication may include:

Interpretation of the competition schedule with clarification of rules, criteria, and appeals.

Determination of time frames, facilities and remuneration.

Establishing the availability and number of co-judges, stewards and scribes.

Limits of responsibility and delegation of authority defined.

Acceptance of invitation and conditions.

ASSESSMENT CRITERION 3

3. The documentation for recording, judging and reporting is obtained and is sufficient for the number of exhibits to be judged.

ASSESSMENT CRITERION RANGE

Documentation includes the following:

Mark sheets:

Critical comment sheets.

Records of prize winners:

S A Cake Decorators Guild Manual for Judges and Competitor with rules and regulations.

And / or the following:

Dictionary, thesaurus, colour wheel, subject reference books, props, pictures,
plant and subject matter specimens.

ASSESSMENT CRITERION 4

4. Work and judging methods are agreed between judges to ensure that competition and organisational objectives are achieved.

ASSESSMENT CRITERION 5

5. The feedback given is written and / or verbal depending on standard organisational procedures.

ASSESSMENT CRITERION 6

6. The potential flash points and areas of difficulty in making a decision are identified.

ASSESSMENT CRITERION RANGE

Flash points include:

Non compliance with, or misinterpretation of rules and regulations governing the competition and or cake decorating and sugar art products.

Disagreement between relevant individuals.

Lack of technical expertise.

SPECIFIC OUTCOME 2

Gather data and judge.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Indicators to measure achievement and the meeting of objectives are negotiated and agreed with fellow judges.

ASSESSMENT CRITERION 2

2. The judging process is conducted according to a method, manner and at a level appropriate to all relevant individuals.

ASSESSMENT CRITERION 3

3. Relevant views or compromises are sought between judges to facilitate same or similar conclusions.

ASSESSMENT CRITERION 4

4. Calculations are of a type, accuracy and criticality appropriate to the scale and importance of the work being evaluated.

ASSESSMENT CRITERION 5

5. Where schedules prove to be untenable or unrealistic or organisational demands change, adjustments are made to minimise the impact on marks.

ASSESSMENT CRITERION 6

6. The data is validated through effective communication between co-judges and judgements are supported by evidence.

ASSESSMENT CRITERION 7

7. The judging is completed within the agreed time period.

SPECIFIC OUTCOME 3

Record, report and give feedback.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Results are calculated and recorded fairly, accurately, clearly and completely and are accessible to appropriate personnel.

ASSESSMENT CRITERION 2

2. Results are recorded and reported in line with competition criteria.

ASSESSMENT CRITERION 3

3. Recognition of achievement is given and recorded in line with organisational guidelines.

ASSESSMENT CRITERION 4

4. Opportunities are provided for explanation and feedback which is written text and /or verbal.

ASSESSMENT CRITERION 5

5. Feedback is given in sufficient detail, and in a manner, and at a level and pace appropriate to the individual when there is a requirement to maintain motivation, for morale and effectiveness and to support learning and development.

ASSESSMENT CRITERION 6

6. Feedback to competitors and organisers is given at an appropriate time and place.

ASSESSMENT CRITERION 7

7. Feedback to regulatory bodies is given with recommendations for future inclusion, amendments, or omissions to reference manuals.

SPECIFIC OUTCOME 4

Evaluate competition, judging process result and reaction.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. The competition is evaluated in terms of the judging processes and the results and reactions of the competition organisers, competitors, public and appropriate personnel.

ASSESSMENT CRITERION RANGE

Evaluation includes:

Strengths Weaknesses Recommendations and opportunities for the future.

ASSESSMENT CRITERION 2

2. Previous schedules are evaluated and used to improve current practice.

ASSESSMENT CRITERION 3

3. A new comprehensive competition schedule is produced with guideline notes to organisers.

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 judging cake decoration and sugar art products is performed in simulated or actual competition 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.

Recognition of the highest achievement at competitive levels of cake decorating and sugar art.

Observation of judging and evaluation at major and minor competitions.

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 evaluations and judgement.

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 evaluation of cake decoration and sugar art products.

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

Terms have been clarified as far as possible through the use of range statements.

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.

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