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Elements and Performance Criteria

  1. Select, portion and prepare ingredients.
  2. Select, prepare and use equipment.
  3. Prepare modelling marzipan.
  4. Prepare moulded and modelled shapes.
  5. Use marzipan to cover cakes, gateaux, torten and petits fours.

Range Statement

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.

Adjustments must include consideration of:

adding extra:

colouring

flavour

sweetener

wet and dry ingredients.

Adjusting presentation must involve consideration of:

accompaniments and garnishes to maximise visual appeal:

balance

colour

contrast

plating food for practicality of:

customer consumption

service

wiping drips and spills.

Environmental conditions must ensure:

appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation

avoiding excessive crust formation, drying out and hardening.


Performance Evidence

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

model marzipan to produce at least three different products in each of the below categories:

figures

shapes

flowers

demonstrate the use of each of the following when sealing above finished products:

cocoa butter

food lacquer

glaze

ice at least one of each of the following with marzipan:

cakes

gateaux

petits fours

torten

model marzipan shapes and ice cakes:

with consistent quality, size, shape and appearance of marzipan products

within commercial time and cost constraints and deadlines

reflecting available supplies in stock and required quantities to be produced

following procedures for portion control and food safety practices when handling and storing marzipan.


Knowledge Evidence

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 make marzipan icing and model marzipan shapes

marzipan shapes and icings specified in the performance evidence

contents of stock date codes and rotation labels

techniques to model and mould marzipan shapes

expected product characteristics of the marzipan shapes and icings specified in the performance evidence:

appearance

colour

consistency

moisture content

shape

size

structure

taste

texture

indicators of freshness and quality of stocked ingredients for marzipan

mise en place requirements for modelling and moulding marzipan

appropriate environmental conditions for storing marzipan shapes and icing to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to model and mould marzipan shapes.