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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.

Required Skills

Required skills

initiative and enterprise skills to minimise wastage

literacy skills to

read and comprehend food preparation lists standard recipes date code and stock rotation labels and manufacturer instructions for equipment

write notes on recipe requirements and calculations

numeracy skills to

weigh and measure ingredients for the quantity of marzipan required

planning and organising skills to efficiently sequence the stages of food preparation and production

problemsolving skills to

evaluate quality of ingredients and finished marzipan shapes and make adjustments to ensure a quality product

adjust taste texture and consistency marzipan according to identified deficiencies

selfmanagement skills to manage own speed timing and productivity

technology skills to use food preparation and cooking equipment

Required knowledge

culinary terms and trade names for

ingredients commonly used to make marzipan icing and model marzipan shapes

a variety of classical and contemporary marzipan shapes and icings

product characteristics of a variety of classical and contemporary marzipan shapes and icings

appearance

colour

consistency

moisture content

shape

size

structure

taste

texture

historical and cultural derivations for the use of marzipan icing and decorations

contents of stock date codes and rotation labels

indicators of freshness and quality of stocked ingredients for marzipan

mise en place requirements for modelling and moulding marzipan

techniques to model and mould marzipan shapes

equipment used to model and mould marzipan shapes

essential features and functions

safe operational practices

storage of marzipan shapes and icing

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life

Evidence Required

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

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to

model marzipan to produce a variety of figures shapes and flowers

produce a quantity of modelled shapes that are consistent in quality size shape and appearance

ice a variety of specialised cakes with marzipan

integrate knowledge of

quality indicators for ingredients

techniques to model and mould marzipan shapes

essential features functions and safe use of marzipan modelling and moulding equipment

food safety practices for handling and storing marzipan

model marzipan shapes and ice cakes within commercial time constraints

Context of and specific resources for assessment

Assessment must ensure use of

an operational pastry kitchen with the fixtures large and small equipment and workplace documentation defined in the Assessment Guidelines including specific equipment for preparing and modelling marzipan this can be a

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industryrealistic ratios of kitchen staff to customers

industryrealistic ratios of kitchen staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients for marzipan icing and modelled and moulded shapes

Method of assessment

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

direct observation of the individual preparing marzipan and modelling and moulding a variety of figures shapes and flowers

evaluation of the taste and visual appeal of marzipan shapes produced by the individual

projects that allow assessment of the individuals ability to produce a variety of cakes and sponges iced with marzipan and decorated with marzipan shapes for an event function or meeting within designated deadlines

use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics

written or oral questioning to assess knowledge of culinary terms quality indicators for ingredients equipment modelling techniques and appropriate environmental storage conditions

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

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

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector workplace and job role for example

SITHPAT Produce gateaux torten and cakes

SITHPAT Produce petits fours

SITHPAT Design and produce sweet buffet showpieces

SITXFSA Participate in safe food handling practices


Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Equipment may include:

chocolate thermometer

chopping boards

commercial mixers and attachments

icing and decorating equipment:

aerosol and airbrush

chocolate spray gun

fine paint brushes

knives, including large serrated cake knives

marble slab

marzipan modelling tools and moulds:

crimpers

dipping forks

fine icing sugar sieves

fine piping tubes

leaf, flower and petal cutters

novelty moulds

piping tubes

textured boards

textured rolling pins

marzipan refiner or high powered food processor, such as robot coupe

measurers:

metric calibrated measuring jugs

piping bags and attachments

presentation equipment:

cake boards

cake boxes

cake stands including multitier

doilies

mirrors

platters

refrigerated cake display cases or towers

range of saucepans and pots for small and large production

saccharometer

serving tongs and trowels

sets of stainless steel bowls

scales

silicon mats

spatulas

spoons:

wooden spoons

large plain and slotted metal spoons

storage containers and trays.

Ingredients include:

glucose syrup

manufactured marzipan paste

pure icing sugar.

Adjustments may include:

adding extra:

colouring

flavour

sweetener

wet and dry ingredients.

Seal may be:

cocoa butter

food lacquer

glaze.

To adjust presentation may involve:

changing accompaniments and garnishes to maximise eye appeal:

balance

colour

contrast

changing plated food for practicality of:

customer consumption

service

wiping drips or spills.

Environmental conditions may involve:

appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation

avoiding excessive crust formation, drying out and hardening.