Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHPAT010 Mapping and Delivery Guide
Design and produce sweet buffet showpieces
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHPAT010 - Design and produce sweet buffet showpieces |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to design and produce showpieces for display with sweet buffets. It requires the ability to make all individual decorative components from individual or combined sugar, chocolate, pastillage and marzipan materials and to assemble the complete showpiece for display.It does not include the preparation of food items for buffets which is covered by the unit SITHCCC015 Produce and serve food for buffets.The unit applies to hospitality and catering organisations that produce, display and serve specialist patisserie products, including hotels, restaurants and patisseries. The showpiece could be for a buffet that is one-off for a special event or function or a series of regular buffets offered by the organisation.The preparation display of showpieces 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 refrigeration and freezer unit with shelving double sinks with hot and cold water gas or electric stove tops marble bench or slab microwave storage facilities: shelving trays small equipment: acetate plastic sheets, baking sheets/paper, parchment paper and silicon paper cutting boards knives ladles in a variety of sizes measurers: metric calibrated measuring jugs mixers piping bags and attachments service-ware: platters, dishes, and bowls serving utensils small utensils: flour and drum sieves strainers spatulas whisks: fine stainless steel wire coarse stainless steel wire range of saucepans and pots for small and large production scales (1 gram increments) sets of stainless steel bowls spoons: wooden spoons large plain and slotted metal spoons specific equipment for producing sweet buffet showpieces: air brush kit complete with alcohol-based colours airtight display cases, domes and containers aluminium rolling pin calcium carbonate, pure alcohol, tartaric acid (stored in bottle with eye dropper lid) and quicklime doilies fine icing sugar sieves fine paint brushes fine piping tubes firm wire and pliers food handler gloves hair drier with cold air setting heat-resistant disposable gloves for pulling and shaping sugar heat-resistant plasticine large and small scissors marzipan modelling tools moulds: metal or silicon leaf moulds novelty shapes plastic and metal egg moulds silicon rubber novelty moulds and shapes multi-tier, platters and mirrors, cake boards, socles and decorative cloths nougat lacquer and sugar colours, water-based, paste colours, powdered colours or alcohol colours polystyrene boxes and satay sticks or tooth picks round and oval-shaped basket weave boards complete with metal rods silicon paper and mats small cooling fan small very fine strainers specific equipment for pastillage: cutters dried starch moulds sandpaper scalpels stencils wood saw specific equipment for preparing chocolate showpieces: chocolate carving tools chocolate spray gun kit chocolate thermometer dipping forks gold leaf pasta machine for modelling chocolate plastic acetate sheets wooden boards spirit burners with wicks and methylated spirits textured rolling pin equipment for storage of showpieces: cool rooms temperature controlled display cabinets diverse and comprehensive range of commercial ingredients for producing the sweet buffet showpieces 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 mise en place lists, standard recipes, and recipes for special dietary requirements sweet buffet showpiece designs ordering and docketing paperwork 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 this unit of competency. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Design sweet buffet showpieces. |
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Element: Select, prepare and use equipment. |
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Element: Make showpiece components. |
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Element: Assemble sweet buffet showpieces. |
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