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Elements and Performance Criteria

1. Design sweet buffet showpieces.
   • 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.
2. Select, prepare and use equipment.
   • 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.
3. Make showpiece components.
   • 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.
4. Assemble sweet buffet showpieces.
   • 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.

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.
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.

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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:

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.

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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 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.

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