Required skills

initiative and enterprise skills to develop creative ideas and explore a range of designs for showpieces

literacy skills to write basic plans for showpiece production and record calculations for ingredients

numeracy skills to

calculate production times for showpieces

calculate quantities of ingredients required for components of the showpieces

planning and organising skills to efficiently sequence the stages of showpiece preparation and assembly

problemsolving skills to evaluate quality of finished showpieces and make adjustments to ensure a quality product

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 produce showpiece components

a variety of classical and contemporary showpiece components

historical and cultural derivations of a variety of showpiece components for sweet buffets

types of designs commonly used for sweet buffet showpieces

mise en place requirements for producing sweet buffet showpieces

cookery methods for preparing showpiece components made from

chocolate

croquant

marzipan

pastillage

sugar

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

techniques used to

handle and mould chocolate pastillage croquant and marzipan individually and in combination

assemble the entire sweet buffet showpiece

equipment used to produce showpiece components and assemble the entire showpiece

essential features and functions

safe operational practices

correct environmental conditions for storage of showpiece components and whole showpiece to ensure optimum appearance

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

design a variety of creative sweet buffet showpieces make all individual components and assemble the complete showpieces for display

make a variety of individual decorative components selected from each of the following materials

chocolate

croquant

marzipan

pastillage

sugar

integrate knowledge of

cookery methods for preparing showpiece components

techniques for handling and moulding individual showpiece components and for assembling the entire sweet buffet showpiece

essential features functions and safe use of showpiece production equipment

appropriate environmental storage conditions

produce and assemble showpieces 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 producing sweet buffet showpieces 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

sweet buffet showpiece designs

a variety of commercial ingredients for producing sweet buffet showpiece

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 making all individual components and assembling complete showpieces for display

evaluation of designs produced by the individual for sweet buffet showpieces

projects that allow assessment of the individuals ability to design produce and assemble a suite of sweet buffet showpieces for a series of events with different themes

written or oral questioning to assess knowledge of culinary terms equipment cookery methods and techniques for making and assembling showpieces

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

SITHCCC Produce and serve food for buffets

SITHKOP Plan and display buffets

SITHPAT Prepare and model marzipan

SITHPAT Produce chocolate confectionery

SITHPAT Model sugar based decorations

Showpieces for a buffet may include those made from:

Equipment and materials may include:

Environmental conditions may involve: