Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHPAT401 Mapping and Delivery Guide
Prepare and model marzipan
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHPAT401 - Prepare and model marzipan |
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Description | 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. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to hospitality and catering organisations which 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. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite unit:SITXFSA101Use hygienic practices for food safety | ||
Competency Field |
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: Select, portion and prepare ingredients. |
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Element: Select, prepare and use equipment. |
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Element: Prepare modelling marzipan. |
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Element: Prepare moulded and modelled shapes. |
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Element: Use marzipan to cover cakes, gateaux, torten and petits fours. |
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