Download Learner Unit Achievement Checklist

Learner Unit Achievement Checklist
ABC Level 1 Award in Wired Sugar Flowers
50105528
ABC Awards Internal Assessment
Level 1 Award in Wired Sugar Flowers
Centre Name: ________________________
Learner Name: ______________________________________________
Notes to learners – this checklist is to be completed, to show that you have met all the mandatory and required optional units for the
qualification.
K/602/1311 Making and using wired sugar foliage and berries - Mandatory Unit
Assessment Criteria
Evidence (Brief description/title)
Portfolio
Reference
Date
Completed
Comment
1.1 Follow safe and hygienic working
practices within the workroom in compliance
with current regulations
1.2 Use the following equipment and
materials safely
• Electrical appliances
• Knives; scissors; tweezers; pliers
• Florist wire
• Food colour; edible glaze
2.1 Identify materials available and methods
used for making the following
• Templates of leaves
• Formers
• Leaf veiners
2.2 Select and use correctly the following
• Florist wire
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ABC Awards Internal Assessment
•
•
•
•
•
•
•
•
•
•
•
•
•
Florist tape
Modelling tools
Rolling pins
Craft knives
Cutting wheels
Wire cutters
Pliers
Tweezers
Leaf cutters
Templates of leaves
Formers
Leaf veiners
Paintbrushes
3.1 Select the appropriate ingredients and
recipes for specific tasks
3.2 Identify commercially available flower
pastes and make flower pastes
3.3 Identify commercially available edible
glue and make edible glue
3.4 Prepare flower paste ready for use
3.5 Store flower pastes and edible glues;
correctly for short and long term use
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3.6 Use flower paste and edible glue to
create wired sugar leaves in a minimum of
three shapes
3.7 Use flower paste and edible glue to
create a minimum of 2 species of berries
4.1 Identify colour and colour harmonies
4.2 Identify the food colour mediums and
their limitations in use
4.3 Select the correct food colour medium
for
• Colouring flower paste
• Applying colour to prepared leaves
• Applying colour to prepared berries
4.4 Demonstrate skills in using food colour
to colour wired sugar foliage and berries to
include
• Colour flower paste correctly
• Apply dusting powder correctly
5.1 Select the appropriate ingredients and
recipes for specific tasks
5.2 Make and use edible glaze
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5.3 Store edible glaze correctly for short and
long term use
5.4 Apply glaze correctly to wired sugar
foliage and berries
5.5 Demonstrate the correct method of
steaming wired sugar foliage and berries
6.1 Identify the correct type, colour and
width of tape for specific tasks
6.2 Using florist tape, demonstrate skills in
making
• Leaves in at least one shape
• Tendrils
6.3 Demonstrate skills in neatly applying
florist tape to individual leaf stalks
6.4 Use florist tape and neat taping up skills
to assemble stems of wired sugar foliage
according to habits of natural growth to
display a minimum of
• 3 species of leaves
• 2 species of berries
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ABC Awards Internal Assessment
7.1 Produce detailed instructions for each
species of leaf and berry made using
diagrams as appropriate
7.2 Produce detailed instructions to show
the method of assembly of stems of foliage
and/or berries using diagrams as
appropriate
8.1 Identify a variety of leaf shapes
8.2 Identify various species of berries
8.3 Identify the growing stages of leaves and
berries
8.4 Identify the natural colours of different
species of leaves and berries
9.1 Identify bibliographical referencing
systems
9.2 Apply bibliographical references
correctly to research material
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ABC Awards Internal Assessment
TUTOR COMMENTS:
Name:
Signature:
If chosen for sampling, Internal/External Moderators must complete the following:
INTERNAL MODERATOR COMMENTS:
Date:
Name:
EXTERNAL MODERATOR COMMENTS:
Signature:
Date:
Name:
Signature:
Date:
Please ensure these forms are copied and distributed to each learner.
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ABC Awards Internal Assessment
Centre Name: ________________________
Learner Name: ______________________________________________
Notes to learners – this checklist is to be completed, to show that you have met all the mandatory and required optional units for the
qualification.
A/602/1345 Making wired sugar flowers using cutters and templates - Mandatory Unit
Assessment Criteria
Evidence (Brief description/title)
Portfolio
Reference
Date
Completed
Comment
1.1 Follow safe and hygienic working
practices within the workroom in compliance
with current regulations
1.2 Use the following equipment and
materials safely
• Electrical appliances
• Knives, scissors, tweezers, wire
cutters, pliers
• Florist wire
• Food colour; edible glaze
2.1 Identify materials available and methods
used for making the following
• Templates of flower petals
• Formers
• Petal veiners
2.2 Select and use correctly the following
• Florist wire
• Florist tape
• Modelling tools
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ABC Awards Internal Assessment
•
•
•
•
•
•
•
•
•
•
•
•
Rolling pins
Craft knives/cutting wheels
Scissors
Wire cutters
Pliers
Tweezers
Petal/flower cutters
Templates of petals
Formers
Petal veiners
Artificial stamens
Paintbrushes
3.1 Select the appropriate ingredients and
recipes for specific tasks
3.2 Identify commercially available flower
pastes and make flower pastes
3.3 Identify commercially available edible
glue and make edible glue
3.4 Prepare flower paste ready for use
3.5 Store flower pastes and edible glues
correctly in short and long term use
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3.6 Use flower paste and edible glue, cutters
and templates to create a minimum of 5
species of flowers displaying differing
characteristics
4.1 Identify colour and colour harmonies
4.2 Identify the food colour mediums and
their limitations in use
4.3 Select the correct food colour medium
for
• Colouring flower paste
• Applying colour to artificial stamens
• Applying colour to pistils and
stamens made from flower paste
• Applying colour to prepared
petals/flowers
4.4 Demonstrate skills in using food colour
to colour wired sugar flowers to include
• Colour flower paste correctly
• Apply dusting powder correctly
• Apply correctly painted details
5.1 Select the following to make centres for
wired sugar flowers
• The appropriate size; style; colour of
artificial stamens
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• The appropriate gauge; colour of
florist wire
5.2 Construct and use at least one species
of flower centre using the technique of wiring
artificial stamens
5.3 Construct and use at least one species
of flower centre, utilising stamens and pistil
made from flower paste
6.1 Select the appropriate ingredients and
recipes for specific tasks
6.2 Make and use edible glaze
6.3 Store edible glaze correctly for short and
long term use
6.4 Apply edible glaze correctly to wired
sugar flowers
6.5 Demonstrate the correct method of
steaming wired sugar flowers
7.1 Identify the correct type, colour and
width of ribbon
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7.2 Demonstrate skills in making ribbon
loops, tails and bows
7.3 Demonstrate skills in incorporating
ribbon effectively in wired sugar flower
arrangements
8.1 Identify the correct type, colour and
width of florist tape for specific tasks
8.2 Demonstrate skills in neatly applying
florist tape to
• Individual petals
• Individual flowers
• Ribbon loops, tails, bows
• Flower centres
8.3 Use florist tape and neat taping up skills
to assemble stems of flowers according to
habits of natural growth
9.1 Use florist tape and neat taping up skills
to assemble one of the following
• Corsage
• Buttonhole
• Knife spray
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9.2 Use florist tape and neat taping up skills
to construct a formal wired sugar flower
bouquet suitable for a wedding cake
9.3 Present any 2 of the following
• An arrangement of wired sugar
flowers suitable for a cake top
• An arrangement of wired sugar
flowers in a container
• A potted plant
• A Victorian posy
• A circlet or Alice-band head-dress
10.1 Produce detailed instructions to show
each species of flower and flower bud made,
including method of assembly
10.2 Produce detailed instructions to show
the technique of making ribbon loops, tails
and bows
10.3 Produce detailed instructions to show
the method of assembly of each assessment
piece produced
11.1 Recognize different species of
flowering plants to identify flowers with
differing floral shapes and structure
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11.2 Identify the growing stages of plants
11.3 Identify the parts of a flower
11.4 Identify the natural colours of different
species of flowers
12.1 Identify bibliographical referencing
systems
12.2 Apply bibliographical references
correctly to research material
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ABC Awards Internal Assessment
TUTOR COMMENTS:
Name:
Signature:
If chosen for sampling, Internal/External Moderators must complete the following:
INTERNAL MODERATOR COMMENTS:
Date:
Name:
EXTERNAL MODERATOR COMMENTS:
Signature:
Date:
Name:
Signature:
Date:
Please ensure these forms are copied and distributed to each learner.
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ABC Awards Internal Assessment
Centre Name: ________________________
Learner Name: ______________________________________________
Notes to learners – this checklist is to be completed, to show that you have met all the mandatory and required optional units for the
qualification.
L/602/1351 Making hand-pulled wired sugar flowers - Mandatory Unit
Assessment Criteria
Evidence (Brief description/title)
Portfolio
Reference
Date
Completed
Comment
1.1 Follow safe and hygienic working
practices within the workroom in compliance
with current regulations
1.2 Use the following equipment and
materials safely
• Electrical appliances
• Knives, scissors, tweezers, wire
cutters, pliers
• Florist wire
• Food colour, edible glaze
2.1 Identify materials available and methods
used for making handmade stamens
2.2 Select and use correctly the following
• Florist wire
• Florist tape
• Modelling tools
• Craft knives
• Scissors
• Wire cutters
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•
•
•
•
Pliers
Tweezers
Handmade and artificial stamens
Paintbrushes
3.1 Select the appropriate ingredients and
recipes for specific tasks
3.2 Identify commercially available flower
pastes and make flower pastes
3.3 Identify commercially available edible
glue and make edible glue
3.4 Prepare flower paste ready for use
3.5 Store flower pastes and edible glues
correctly in short and long term use
3.6 Use flower paste and edible glue and the
pulled flower technique to create a minimum
of 3 species of flowers
4.1 Identify colour and colour harmonies
4.2 Identify the various types of food colour
and their limitations in use
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4.3 Select the correct food colour medium
for
• Colouring flower paste
• Applying colour to artificial stamens
• Applying colour to handmade
stamens
• Applying colour to prepared flowers
4.4 Demonstrate skills in using food colour
to colour wired sugar flowers
• Colour flower paste correctly
• Apply dusting powder correctly
5.1 Select the following to make centres for
wired sugar flowers
• The appropriate gauge; colour of
cotton thread
• The appropriate size; style; colour of
artificial stamens
5.2 Construct and use at least one species
of flower centre using the technique of
making and wiring cotton stamens
5.3 Construct and use at least one species
of flower centre, utilising a pistil made from
florist tape and using the technique of wiring
artificial stamens
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5.4 Demonstrate the ability to use unwired
artificial stamens to make flower centres
6.1 Select the appropriate ingredients and
recipes for specific tasks
6.2 Make and use edible glaze
6.3 Store edible glaze correctly in short and
long term use
6.4 Apply edible glaze correctly to sugar
flowers
6.5 Demonstrate the correct method of
steaming sugar flowers
7.1 Identify the correct type, colour and
width of tape for specific tasks
7.2 Using florist tape, demonstrate skills in
making pistils
7.3 Demonstrate skills in neatly
applyingflorist tape to
• Individual flowers
• Wired stamens
• Flower centres
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ABC Awards Internal Assessment
7.4 Use florist tape and neat taping up skills
to assemble stems of flowers according to
habits of natural growth
8.1 Create a seasonal table arrangement of
sugar flowers
8.2 Present 1 of the following
• An arrangement of sugar flowers
suitable for a cake top
• An arrangement of sugar flowers in a
container
• A Victorian posy
• A circlet or Alice-band head-dress
9.1 Produce detailed instructions to show
each species of flower and flower bud made
including method of assembly, using
diagrams as appropriate
9.2 Produce detailed instructions to show
the method of assembly of each assessment
piece produced, using diagrams as
appropriate
10.1 Identify various species of plants
producing simple flowers
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10.2 Identify the growing stages of plants
10.3 Identify the parts of a flower
10.4 Identify the natural colours of different
species of flowers
11.1 Identify bibliographical referencing
systems
11.2 Apply bibliographical references
correctly to research material
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ABC Awards Internal Assessment
TUTOR COMMENTS:
Name:
Signature:
If chosen for sampling, Internal/External Moderators must complete the following:
INTERNAL MODERATOR COMMENTS:
Date:
Name:
EXTERNAL MODERATOR COMMENTS:
Signature:
Date:
Name:
Signature:
Date:
Please ensure these forms are copied and distributed to each learner.
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