Assessor Resource
SITHPAT404
Design and produce sweet buffet showpieces
Assessment tool
Version 1.0
Issue Date: April 2024
This unit applies to hospitality and catering organisations which produce, display and serve specialist patisserie products including hotels, restaurants and patisseries.
The preparation display of showpieces 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 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, croquant 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 SITHCCC304 Produce and serve food for buffets.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)