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Elements and Performance Criteria

  1. Prepare modelling marzipan.
  2. Prepare moulded and modelled shapes.
  3. Store marzipan products.
  4. Use marzipan to cover cakes, gateaux, torten and petits fours.

Required Skills

This section describes the essential skills and knowledge and their level required for this unit

The following skills must be assessed as part of this unit

creative skills in decoration and presentation

handling and storing marzipan and marzipan products and recognising factors affecting their quality

working methods used in production and display of marzipan including the use of equipment for preparation and moulding

defining and applying corrective steps to ensure quality control

problemsolving skills to control quality

literacy skills to read recipes menus instructions and orders

numeracy skills to calculate portions and weigh and measure quantities of ingredients

The following knowledge must be assessed as part of this unit

characteristics of marzipan both classical and contemporary including taste texture structure shape and size appropriate for industry and enterprise standard marzipan products

hygiene and food safety requirements relating to preparing decorating handling and storing marzipan

historical and cultural aspects of marzipan

underlying principles of making marzipan

commodity knowledge including quality indicators of marzipan ingredients

culinary terms commonly used in the industry related to marzipan

portion control and yield

storage conditions for marzipan and optimising shelf life

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

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge the range statement and the Assessment Guidelines for this Training Package

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential

ability to present and display a diverse range of modelled and moulded marzipan products with consistency in size shape quality and presentation

application of food hygiene and safety principles throughout the preparation decoration and presentation process

knowledge of the characteristics of marzipan and suitable decorations or garnishes and the conditions required for optimum quality and presentation

preparation decoration and presentation of a range of marzipan shapes within typical workplace conditions and timeframes

Context of and specific resources for assessment

Assessment must ensure

demonstration of skills within a commercial pastry kitchen as defined in the Assessment Guidelines

access to industrycurrent equipment for preparation and modelling of marzipan including

marzipan modelling tools and moulds such as leaf flower petal cutters novelty moulds crimpers of various sizes and designs textured rolling pins and boards piping tubes dipping forks fine piping tubes size to and fine icing sugar sieves

marzipan refiner or high powered food processor such as robot coupe

chocolate thermometer and saccharometer

marble slab and silicon mats

chocolate spray gun kit or brown cocoa butter aerosol and airbrush

access to presentation equipment including

cake stands including multitier and clear cover platters and mirrors and cake boards

doilies in a range of shapes and sizes

presentation containers or boxes of various sizes

use of authentic ingredients

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit

observation of practical demonstration by the candidate of preparing decorating and presenting modelled and moulded marzipan

questions about hygiene procedures commodities presentation and decoration techniques and storage requirements to ensure optimum quality and food safety

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate

Holistic assessment with other units relevant to the industry sector workplace and job role is recommended for example

SITHCCCA Prepare hot and cold desserts

SITHCCC013A Prepare hot and cold desserts

SITHPATA Prepare and produce pastries

SITHPAT001A Prepare and produce pastries

SITHPATA Prepare and produce cakes

SITHPAT002A Prepare and produce cakes.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors How these skills are applied varies between occupations and qualifications due to the different work functions and contexts

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role