Assessor Resource
SITHPAT401
Prepare and model marzipan
Assessment tool
Version 1.0
Issue Date: April 2024
This unit applies to hospitality and catering organisations which produce and serve specialist patisserie products including hotels, restaurants and patisseries.
The preparation and modelling of marzipan is a high order technical skill used by experienced patissiers who operate independently or with limited guidance from others.
This unit describes the performance outcomes, skills and knowledge required to prepare marzipan from manufactured marzipan paste, produce and decorate a variety of modelled figures, shapes and flowers and to ice specialised cakes with marzipan.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)