Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHPAT007 Mapping and Delivery Guide
Prepare and model marzipan

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHPAT007 - Prepare and model marzipan
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to prepare marzipan from manufactured marzipan paste; produce and decorate a variety of modelled figures, shapes and flowers, and to ice specialised cakes with marzipan.The unit applies to hospitality and catering organisations that produce and serve specialist patisserie products, including hotels, restaurants and patisseries.The preparation and modelling of marzipan is a high order technical skill used by experienced patissiers who operate independently or with limited guidance from others.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must be demonstrated in an operational pastry kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial grade work benches (1.5 m/person)

commercial cake mixer and attachments:

dough hook

paddle

whisk

commercial refrigeration and freezer unit with shelving

double sinks with hot and cold water

gas or electric stove tops

marble bench or slab

marzipan refiner or industrial strength food processor

ovens with timer and trays:

convection

deck

microwave

pastry/dough break

proofer

storage facilities:

shelving

trays

small equipment:

acetate plastic sheets, baking sheets/paper, parchment paper and silicon paper

beaters

blenders

bowl cutters

cake bases, stands and platforms

cake tins with:

fixed base in a range of shapes

loose bottom

cake moulds

cake wheels

cutting boards

cutting implements for nuts and fruits

deep-fryer

food handler gloves

fluted and plain flan rings and cutter

graters

juicers

knives:

large serrated cake knives

ladles in a variety of sizes

measurers:

metric calibrated measuring jugs

mixers

pastry brushes

pastry cutters and shapes

piping bags and attachments

portion control scoops and markers

service-ware:

platters, dishes, and bowls

serving tongs

small utensils:

flour and drum sieves

strainers

spatulas

whisks:

fine stainless steel wire

coarse stainless steel wire

saccharometer

scales (1 gram increments)

silicon mats

sets of stainless steel bowls

spoons:

wooden spoons

large plain and slotted metal spoons

storage containers and trays

specific equipment for modelling marzipan:

chocolate thermometer

icing and decorating equipment:

aerosol and airbrush

chocolate spray gun

fine paint brushes

marzipan modelling tools and moulds:

crimpers

dipping forks

fine icing sugar sieves

leaf, flower and petal cutters

novelty moulds

piping bags and attachments

piping tubes in a variety of sizes

textured boards

textured rolling pins

range of presentation equipment:

cake boards

cake boxes

cake stands:

multi-tier

clear cover

doilies

mirrors

platters

refrigerated cake display cases or towers

diverse and comprehensive range of commercial ingredients for the marzipan icing and modelled and moulded shapes specified in the performance evidence

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

food preparation lists

food safety plans

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Prerequisites/co-requisites
Competency Field Patisserie
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Select, portion and prepare ingredients.
  • Identify and select ingredients from stores according to food preparation lists, recipe, quality, freshness and stock rotation requirements.
  • Weigh and measure wet and dry ingredients according to the recipe and quantity of marzipan required.
  • Minimise waste to maximise profitability of food items produced.
       
Element: 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.
       
Element: Prepare modelling marzipan.
  • Combine ingredients to create a smooth paste of a consistency best suited to modelling marzipan.
  • Flavour and colour marzipan according to recipe or design requirements.
  • Identify taste, texture and consistency problems and make adjustments to maintain desired product characteristics.
       
Element: Prepare moulded and modelled shapes.
  • Model marzipan by hand or shape with the aid of moulds to produce variety of figures, shapes and flowers.
  • Use appropriate colourings, decorations and coating agents to enhance appearance and presentation.
  • Seal finished shapes to preserve freshness, eating characteristics and appearance.
  • Visually evaluate finished marzipan shapes and adjust presentation.
  • Store marzipan products in the appropriate environmental conditions.
       
Element: Use marzipan to cover cakes, gateaux, torten and petits fours.
  • Ensure surface of items to be covered is level and smooth.
  • Roll out marzipan to specified size and thickness.
  • Apply marzipan ensuring a smooth and seamless finish.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select, portion and prepare ingredients.

1.1.Identify and select ingredients from stores according to food preparation lists, recipe, quality, freshness and stock rotation requirements.

1.2.Weigh and measure wet and dry ingredients according to the recipe and quantity of marzipan required.

1.3.Minimise waste to maximise profitability of food items produced.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Prepare modelling marzipan.

3.1.Combine ingredients to create a smooth paste of a consistency best suited to modelling marzipan.

3.2.Flavour and colour marzipan according to recipe or design requirements.

3.3.Identify taste, texture and consistency problems and make adjustments to maintain desired product characteristics.

4. Prepare moulded and modelled shapes.

4.1.Model marzipan by hand or shape with the aid of moulds to produce variety of figures, shapes and flowers.

4.2.Use appropriate colourings, decorations and coating agents to enhance appearance and presentation.

4.3.Seal finished shapes to preserve freshness, eating characteristics and appearance.

4.4.Visually evaluate finished marzipan shapes and adjust presentation.

4.5.Store marzipan products in the appropriate environmental conditions.

5. Use marzipan to cover cakes, gateaux, torten and petits fours.

5.1.Ensure surface of items to be covered is level and smooth.

5.2.Roll out marzipan to specified size and thickness.

5.3.Apply marzipan ensuring a smooth and seamless finish.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

model marzipan to produce at least three different products in each of the below categories:

figures

shapes

flowers

demonstrate the use of each of the following when sealing above finished products:

cocoa butter

food lacquer

glaze

ice at least one of each of the following with marzipan:

cakes

gateaux

petits fours

torten

model marzipan shapes and ice cakes:

with consistent quality, size, shape and appearance of marzipan products

within commercial time and cost constraints and deadlines

reflecting available supplies in stock and required quantities to be produced

following procedures for portion control and food safety practices when handling and storing marzipan.

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 make marzipan icing and model marzipan shapes

marzipan shapes and icings specified in the performance evidence

contents of stock date codes and rotation labels

techniques to model and mould marzipan shapes

expected product characteristics of the marzipan shapes and icings specified in the performance evidence:

appearance

colour

consistency

moisture content

shape

size

structure

taste

texture

indicators of freshness and quality of stocked ingredients for marzipan

mise en place requirements for modelling and moulding marzipan

appropriate environmental conditions for storing marzipan shapes and icing to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to model and mould marzipan shapes.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select, portion and prepare ingredients.

1.1.Identify and select ingredients from stores according to food preparation lists, recipe, quality, freshness and stock rotation requirements.

1.2.Weigh and measure wet and dry ingredients according to the recipe and quantity of marzipan required.

1.3.Minimise waste to maximise profitability of food items produced.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Prepare modelling marzipan.

3.1.Combine ingredients to create a smooth paste of a consistency best suited to modelling marzipan.

3.2.Flavour and colour marzipan according to recipe or design requirements.

3.3.Identify taste, texture and consistency problems and make adjustments to maintain desired product characteristics.

4. Prepare moulded and modelled shapes.

4.1.Model marzipan by hand or shape with the aid of moulds to produce variety of figures, shapes and flowers.

4.2.Use appropriate colourings, decorations and coating agents to enhance appearance and presentation.

4.3.Seal finished shapes to preserve freshness, eating characteristics and appearance.

4.4.Visually evaluate finished marzipan shapes and adjust presentation.

4.5.Store marzipan products in the appropriate environmental conditions.

5. Use marzipan to cover cakes, gateaux, torten and petits fours.

5.1.Ensure surface of items to be covered is level and smooth.

5.2.Roll out marzipan to specified size and thickness.

5.3.Apply marzipan ensuring a smooth and seamless finish.

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.

Adjustments must include consideration of:

adding extra:

colouring

flavour

sweetener

wet and dry ingredients.

Adjusting presentation must involve consideration of:

accompaniments and garnishes to maximise visual appeal:

balance

colour

contrast

plating food for practicality of:

customer consumption

service

wiping drips and spills.

Environmental conditions must ensure:

appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation

avoiding excessive crust formation, drying out and hardening.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Identify and select ingredients from stores according to food preparation lists, recipe, quality, freshness and stock rotation requirements. 
Weigh and measure wet and dry ingredients according to the recipe and quantity of marzipan required. 
Minimise waste to maximise profitability of food items produced. 
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. 
Combine ingredients to create a smooth paste of a consistency best suited to modelling marzipan. 
Flavour and colour marzipan according to recipe or design requirements. 
Identify taste, texture and consistency problems and make adjustments to maintain desired product characteristics. 
Model marzipan by hand or shape with the aid of moulds to produce variety of figures, shapes and flowers. 
Use appropriate colourings, decorations and coating agents to enhance appearance and presentation. 
Seal finished shapes to preserve freshness, eating characteristics and appearance. 
Visually evaluate finished marzipan shapes and adjust presentation. 
Store marzipan products in the appropriate environmental conditions. 
Ensure surface of items to be covered is level and smooth. 
Roll out marzipan to specified size and thickness. 
Apply marzipan ensuring a smooth and seamless finish. 

Forms

Assessment Cover Sheet

SITHPAT007 - Prepare and model marzipan
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHPAT007 - Prepare and model marzipan

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: