ABC Awards Internal Assessment
Learner Unit Achievement Checklist
ABC Level 1 Award in Wired Sugar Flowers
50105528
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 regulations1.2 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
• 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
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
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 / / / /
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 / / / /
TUTOR COMMENTS:
Name: Signature: Date:
If chosen for sampling, Internal/External Moderators must complete the following:
INTERNAL MODERATOR COMMENTS:Name: Signature: Date:
EXTERNAL MODERATOR COMMENTS:
Name: Signature: Date:
Please ensure these forms are copied and distributed to each learner.
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 regulations1.2 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
• 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
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
• 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
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
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
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 / / / /
TUTOR COMMENTS:
Name: Signature: Date:
If chosen for sampling, Internal/External Moderators must complete the following:
INTERNAL MODERATOR COMMENTS:Name: Signature: Date:
EXTERNAL MODERATOR COMMENTS:
Name: Signature: Date:
Please ensure these forms are copied and distributed to each learner.
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 regulations1.2 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
• 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
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
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
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
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 / / / /
TUTOR COMMENTS:
Name: Signature: Date:
If chosen for sampling, Internal/External Moderators must complete the following:
INTERNAL MODERATOR COMMENTS:Name: Signature: Date:
EXTERNAL MODERATOR COMMENTS:
Name: Signature: Date:
Please ensure these forms are copied and distributed to each learner.
Page 22 of 22 AT-50105528 A3302-01 Learner Unit Achievement Checklist