Assessor Resource

SITHPAT010
Design and produce sweet buffet showpieces

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the performance outcomes, skills and knowledge required to design and produce showpieces for display with sweet buffets. It requires the ability to make all individual decorative components from individual or combined sugar, chocolate, pastillage and marzipan materials and to assemble the complete showpiece for display.

It does not include the preparation of food items for buffets which is covered by the unit SITHCCC015 Produce and serve food for buffets.

The unit applies to hospitality and catering organisations that produce, display and serve specialist patisserie products, including hotels, restaurants and patisseries. The showpiece could be for a buffet that is one-off for a special event or function or a series of regular buffets offered by the organisation.

The preparation display of showpieces is a high order technical skill used by experienced patissiers who operate independently or with limited guidance from others.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Design sweet buffet showpieces.

1.1.Design showpieces appropriate for the occasion.

1.2.Select materials for individual decorative pieces.

1.3.Produce sketches of required forms and shapes.

1.4.Identify colours, decorations and supports.

1.5.Calculate and record required quantities of different ingredients for all decorative pieces.

1.6.Calculate production time and sketch a plan for producing the showpiece.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Make showpiece components.

3.1.Prepare framework or moulds for individual showpiece components.

3.2.Shape selected materials into desired forms, using appropriate techniques and artistic flair.

3.3.Choose decorations in appropriate materials, suitable for the occasion.

4. Assemble sweet buffet showpieces.

4.1.Assemble showpiece to achieve balance, proportion and optimum strength.

4.2.Display showpiece to complement the displayed food.

4.3.Decorate showpiece creatively to match the occasion and create customer appeal.

4.4.Evaluate presentation of finished showpiece and make adjustments.

4.5.Store showpiece in appropriate environmental conditions.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

design, produce and assemble three sweet buffet showpieces, each containing at least two different components and using each of the following materials at least once when making the above decorative components, either individually or in combination:

chocolate

marzipan

pastillage

sugar

produce and assemble the above sweet buffet showpieces:

within commercial time constraints

reflecting required quantities to be produced

following procedures for food safety practices.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

ingredients commonly used to produce showpiece components

classical and contemporary showpiece components specified in the performance evidence

historical and cultural derivations of a variety of showpiece components for sweet buffets

types of designs used for the sweet buffet showpieces specified in the performance evidence

mise en place requirements for producing sweet buffet showpieces

cookery methods for preparing showpiece materials specified in the Performance Evidence

properties of the ingredients used in the showpieces and their interaction and changes during production

techniques used to:

handle and mould chocolate, pastillage and marzipan, individually and in combination

blow, cast or pull sugar

assemble the entire sweet buffet showpiece

appropriate environmental conditions for storing showpieces and their components to:

ensure optimum appearance

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce showpiece components and assemble the entire showpiece.

Skills must be demonstrated in an operational pastry kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial grade work benches (1.5 m/person)

commercial refrigeration and freezer unit with shelving

double sinks with hot and cold water

gas or electric stove tops

marble bench or slab

microwave

storage facilities:

shelving

trays

small equipment:

acetate plastic sheets, baking sheets/paper, parchment paper and silicon paper

cutting boards

knives

ladles in a variety of sizes

measurers:

metric calibrated measuring jugs

mixers

piping bags and attachments

service-ware:

platters, dishes, and bowls

serving utensils

small utensils:

flour and drum sieves

strainers

spatulas

whisks:

fine stainless steel wire

coarse stainless steel wire

range of saucepans and pots for small and large production

scales (1 gram increments)

sets of stainless steel bowls

spoons:

wooden spoons

large plain and slotted metal spoons

specific equipment for producing sweet buffet showpieces:

air brush kit complete with alcohol-based colours

airtight display cases, domes and containers

aluminium rolling pin

calcium carbonate, pure alcohol, tartaric acid (stored in bottle with eye dropper lid) and quicklime

doilies

fine icing sugar sieves

fine paint brushes

fine piping tubes

firm wire and pliers

food handler gloves

hair drier with cold air setting

heat-resistant disposable gloves for pulling and shaping sugar

heat-resistant plasticine

large and small scissors

marzipan modelling tools

moulds:

metal or silicon leaf moulds

novelty shapes

plastic and metal egg moulds

silicon rubber novelty moulds and shapes

multi-tier, platters and mirrors, cake boards, socles and decorative cloths

nougat lacquer and sugar colours, water-based, paste colours, powdered colours or alcohol colours

polystyrene boxes and satay sticks or tooth picks

round and oval-shaped basket weave boards complete with metal rods

silicon paper and mats

small cooling fan

small very fine strainers

specific equipment for pastillage:

cutters

dried starch

moulds

sandpaper

scalpels

stencils

wood saw

specific equipment for preparing chocolate showpieces:

chocolate carving tools

chocolate spray gun kit

chocolate thermometer

dipping forks

gold leaf

pasta machine for modelling chocolate

plastic acetate sheets

wooden boards

spirit burners with wicks and methylated spirits

textured rolling pin

equipment for storage of showpieces:

cool rooms

temperature controlled display cabinets

diverse and comprehensive range of commercial ingredients for producing the sweet buffet showpieces specified in the performance evidence

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

food preparation lists

mise en place lists, standard recipes, and recipes for special dietary requirements

sweet buffet showpiece designs

ordering and docketing paperwork

food safety plans

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied this unit of competency.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Design sweet buffet showpieces.

1.1.Design showpieces appropriate for the occasion.

1.2.Select materials for individual decorative pieces.

1.3.Produce sketches of required forms and shapes.

1.4.Identify colours, decorations and supports.

1.5.Calculate and record required quantities of different ingredients for all decorative pieces.

1.6.Calculate production time and sketch a plan for producing the showpiece.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Make showpiece components.

3.1.Prepare framework or moulds for individual showpiece components.

3.2.Shape selected materials into desired forms, using appropriate techniques and artistic flair.

3.3.Choose decorations in appropriate materials, suitable for the occasion.

4. Assemble sweet buffet showpieces.

4.1.Assemble showpiece to achieve balance, proportion and optimum strength.

4.2.Display showpiece to complement the displayed food.

4.3.Decorate showpiece creatively to match the occasion and create customer appeal.

4.4.Evaluate presentation of finished showpiece and make adjustments.

4.5.Store showpiece in appropriate environmental conditions.

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Environmental conditions must ensure:

appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation

protecting showpieces from exposure to:

dust and dirt

heating or air conditioning.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

design, produce and assemble three sweet buffet showpieces, each containing at least two different components and using each of the following materials at least once when making the above decorative components, either individually or in combination:

chocolate

marzipan

pastillage

sugar

produce and assemble the above sweet buffet showpieces:

within commercial time constraints

reflecting required quantities to be produced

following procedures for food safety practices.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

ingredients commonly used to produce showpiece components

classical and contemporary showpiece components specified in the performance evidence

historical and cultural derivations of a variety of showpiece components for sweet buffets

types of designs used for the sweet buffet showpieces specified in the performance evidence

mise en place requirements for producing sweet buffet showpieces

cookery methods for preparing showpiece materials specified in the Performance Evidence

properties of the ingredients used in the showpieces and their interaction and changes during production

techniques used to:

handle and mould chocolate, pastillage and marzipan, individually and in combination

blow, cast or pull sugar

assemble the entire sweet buffet showpiece

appropriate environmental conditions for storing showpieces and their components to:

ensure optimum appearance

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce showpiece components and assemble the entire showpiece.

Skills must be demonstrated in an operational pastry kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial grade work benches (1.5 m/person)

commercial refrigeration and freezer unit with shelving

double sinks with hot and cold water

gas or electric stove tops

marble bench or slab

microwave

storage facilities:

shelving

trays

small equipment:

acetate plastic sheets, baking sheets/paper, parchment paper and silicon paper

cutting boards

knives

ladles in a variety of sizes

measurers:

metric calibrated measuring jugs

mixers

piping bags and attachments

service-ware:

platters, dishes, and bowls

serving utensils

small utensils:

flour and drum sieves

strainers

spatulas

whisks:

fine stainless steel wire

coarse stainless steel wire

range of saucepans and pots for small and large production

scales (1 gram increments)

sets of stainless steel bowls

spoons:

wooden spoons

large plain and slotted metal spoons

specific equipment for producing sweet buffet showpieces:

air brush kit complete with alcohol-based colours

airtight display cases, domes and containers

aluminium rolling pin

calcium carbonate, pure alcohol, tartaric acid (stored in bottle with eye dropper lid) and quicklime

doilies

fine icing sugar sieves

fine paint brushes

fine piping tubes

firm wire and pliers

food handler gloves

hair drier with cold air setting

heat-resistant disposable gloves for pulling and shaping sugar

heat-resistant plasticine

large and small scissors

marzipan modelling tools

moulds:

metal or silicon leaf moulds

novelty shapes

plastic and metal egg moulds

silicon rubber novelty moulds and shapes

multi-tier, platters and mirrors, cake boards, socles and decorative cloths

nougat lacquer and sugar colours, water-based, paste colours, powdered colours or alcohol colours

polystyrene boxes and satay sticks or tooth picks

round and oval-shaped basket weave boards complete with metal rods

silicon paper and mats

small cooling fan

small very fine strainers

specific equipment for pastillage:

cutters

dried starch

moulds

sandpaper

scalpels

stencils

wood saw

specific equipment for preparing chocolate showpieces:

chocolate carving tools

chocolate spray gun kit

chocolate thermometer

dipping forks

gold leaf

pasta machine for modelling chocolate

plastic acetate sheets

wooden boards

spirit burners with wicks and methylated spirits

textured rolling pin

equipment for storage of showpieces:

cool rooms

temperature controlled display cabinets

diverse and comprehensive range of commercial ingredients for producing the sweet buffet showpieces specified in the performance evidence

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

food preparation lists

mise en place lists, standard recipes, and recipes for special dietary requirements

sweet buffet showpiece designs

ordering and docketing paperwork

food safety plans

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied this unit of competency.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Design showpieces appropriate for the occasion. 
Select materials for individual decorative pieces. 
Produce sketches of required forms and shapes. 
Identify colours, decorations and supports. 
Calculate and record required quantities of different ingredients for all decorative pieces. 
Calculate production time and sketch a plan for producing the showpiece. 
Select type and size of equipment suitable to requirements. 
Safely assemble and ensure cleanliness of equipment before use. 
Use equipment safely and hygienically according to manufacturer instructions. 
Prepare framework or moulds for individual showpiece components. 
Shape selected materials into desired forms, using appropriate techniques and artistic flair. 
Choose decorations in appropriate materials, suitable for the occasion. 
Assemble showpiece to achieve balance, proportion and optimum strength. 
Display showpiece to complement the displayed food. 
Decorate showpiece creatively to match the occasion and create customer appeal. 
Evaluate presentation of finished showpiece and make adjustments. 
Store showpiece in appropriate environmental conditions. 

Forms

Assessment Cover Sheet

SITHPAT010 - Design and produce sweet buffet showpieces
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

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Assessor name:

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Assessment Record Sheet

SITHPAT010 - Design and produce sweet buffet showpieces

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

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