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

basic first aid for treatment of burns in case of accidents

handling and storing sugar work and recognising factors affecting quality and optimising shelf life

artistic skills and creativity in planning and producing sweet buffet showpieces

ability to pull cast and blow sugar

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

defining and applying corrective steps to ensure quality control

creative skills in decoration and presentation

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

safety requirements relating to possible dangers when handling boiled sugar at high temperature

knowledge and understanding of sugar boiling and handling techniques and of safety requirements relating to possible dangers when working with boiled sugar at high temperature

knowledge and understanding of various techniques for handling chocolate pastillage croquant and marzipan individually and in combination

OHS requirements including basic first aid for treating burns

causes of premature crystallisation of boiled sugar and methods to avoid it

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

influence of cleanliness of materials used on the boiling process and quality outcome

hygiene and food safety requirements relating to sugar work

historical and cultural aspects of sugar work

commodity knowledge including quality indicators of ingredients used in sugar work

culinary terms commonly used in the industry related to sugar work

portion control and yield

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 produce a range of sweet buffet showpieces using suitable materials including examples from each of the following

sugar

chocolate

pastillage

croquant

marzipan

application of safety standards throughout preparation decoration presentation and storage processes

ability to produce sweet buffet showpieces of optimum quality and creativity

preparation decoration and presentation of a range of sweet buffet showpieces within typical workplace conditions

Context of and specific resources for assessment

Assessment must ensure

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

access to industrycurrent equipment for making sweet buffet items including

microwave oven

marzipan modelling tools

spirit burners with wicks and methylated spirits

wide variety of moulds including plastic and metal egg moulds and novelty shapes silicon rubber novelty moulds and shapes metal or silicon leaf moulds

cake stands including with clear cover and multitier platters and mirrors cake boards socles and decorative cloths

nougat lacquer and sugar colours waterbased paste colours powdered colours or alcohol colours

storage trays and containers

calcium carbonate pure alcohol tartaric acid stored in bottle with eye dropper lid and quick lime

doilies in a range of shapes and sizes

round and ovalshaped basket weave boards complete with metal rods

large and small scissors aluminium rolling pin textured rolling pin range of pastry brushes fine icing sugar sieves firm wire and pliers small very fine strainers fine piping tubes size to and fine paint brushes size to

heatresistant plasticine

marble slab silicon paper and mats

air brush kit complete with alcoholbased colours

hair drier with cold air setting or small cooling fan

polystyrene boxes and satay sticks or tooth picks

airtight display cases domes and containers

access to specific equipment for preparing chocolate showpieces including chocolate thermometer dipping forks chocolate spray gun kit gold leaf plastic acetate sheets chocolate carving tools and pasta machine for modelling chocolate

access to specific equipment for pastillage including dried starch sandpaper stencils wood saw wooden boards scalpels and a wide variety of cutters and moulds

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 sweet buffet showpieces

questions about the preparation and characteristics of sweet buffet showpieces safe handling procedures commodities presentation and decoration techniques and storage requirements to ensure optimum quality

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

Showpieces for a buffet may include those made from:

Appropriate equipment and materials may include:

Storage may include: