One of RGIT Australia's most experienced and dedicated hospitality trainers, Chris Ong, talks about what it takes to create amazing sugar showpieces in Certificate IV in Patisserie.
“SITHPAT009 - Model sugar-based decorations, is one of the most difficult, yet most rewarding, units in Certificate IV in Patisserie. It requires plenty of passion, patience and skills in order to produce sugar showpieces. In this unit, students get to learn how sugar can be cast into different shapes and sizes, how to pull it into ribbons and roses, and blow it into swans and apples. The sugar is first boiled to over a temperature of 150 °C and then manipulated into various forms. Students only have a thin layer of glove between their bare hands and hot sugar to be able to manipulate into desired designs. Lots of hard work and practice will eventually make their showpieces perfect! I always say to students that to become a pastry chef, you need to be creative and artistic, and most of all, have fun with it!”
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