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

SITHPAT011A Mapping and Delivery Guide
Plan, prepare and display sweet buffet showpieces

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHPAT011A - Plan, prepare and display sweet buffet showpieces
Description This unit describes the performance outcomes, skills and knowledge required to plan, prepare and display a wide range of showpieces appropriate for a sweet buffet display. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Employability Skills The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.
Learning Outcomes and Application This unit applies to patissiers in hospitality enterprises where sweet buffet display pieces are prepared and displayed, such as patisseries, chocolatiers, hotels, restaurants and catering enterprises. Sweet buffet showpieces include decorative pieces prepared from sugar, chocolate, pastillage, croquant, marzipan or a combination of these.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites This unit must be assessed after the following prerequisite unit:SITHOHS002A Follow workplace hygiene procedures
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: Plan sweet buffet showpieces.
  • Plan showpieces appropriate for the occasion, allowing adequate time for, or working within time available for, preparation.
  • Produce sketches or outlines of forms and shapes required and identify colours, decorations and supports.
  • Select and use appropriate equipment and materials.
       
Element: Prepare sweet buffet showpieces.
  • Produce a variety of showpieces to industry standards and enterprise requirements.
  • Shape selected materials into desired forms, using appropriate techniques and creative flair and skills.
  • Assemble showpieces, considering balance, proportion and strength.
  • Finish and decorate showpieces artistically, ensuring appropriateness for the occasion and creating customer appeal.
  • Choose decorations in appropriate materials, suitable for the occasion.
       
Element: Display sweet buffet showpieces.
  • Display showpieces attractively to enhance sweet buffet displays.
  • Use showpieces to complement, harmonise and balance the displayed food.
       
Element: Store sweet buffet showpieces.
  • Store showpieces according to establishment procedures and ensure that they are protected from humidity, dust and heat.
       


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.

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 industry-current 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 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

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 oval-shaped 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 3 to 000, and fine paint brushes size 3 to 000

heat-resistant plasticine

marble slab, silicon paper and mats

air brush kit complete with alcohol-based 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 third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITHCCC013A Prepare hot and cold desserts

SITHPAT001A Prepare and produce pastries

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.

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.

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 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 in the performance criteria is detailed below.

Showpieces for a buffet may include those made from:

sugar: pulled, cast or blown

chocolate

pastillage

croquant

marzipan

combination of these.

Appropriate equipment and materials may include:

air brush spray equipment

specialised equipment for preparing, moulding, casting and making freehand creations using sugar and marzipan work, chocolate, pastillage and croquant.

Storage may include:

coolrooms and other temperature-controlled environments

use of packaging materials and cases.

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
Plan showpieces appropriate for the occasion, allowing adequate time for, or working within time available for, preparation. 
Produce sketches or outlines of forms and shapes required and identify colours, decorations and supports. 
Select and use appropriate equipment and materials. 
Produce a variety of showpieces to industry standards and enterprise requirements. 
Shape selected materials into desired forms, using appropriate techniques and creative flair and skills. 
Assemble showpieces, considering balance, proportion and strength. 
Finish and decorate showpieces artistically, ensuring appropriateness for the occasion and creating customer appeal. 
Choose decorations in appropriate materials, suitable for the occasion. 
Display showpieces attractively to enhance sweet buffet displays. 
Use showpieces to complement, harmonise and balance the displayed food. 
Store showpieces according to establishment procedures and ensure that they are protected from humidity, dust and heat. 

Forms

Assessment Cover Sheet

SITHPAT011A - Plan, prepare and display sweet buffet showpieces
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

SITHPAT011A - Plan, prepare and display sweet buffet showpieces

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: