Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHPAT404 Mapping and Delivery Guide
Design and produce sweet buffet showpieces
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHPAT404 - Design and produce sweet buffet showpieces |
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Description | 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, croquant 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 SITHCCC304 Produce and serve food for buffets. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to hospitality and catering organisations which produce, display and serve specialist patisserie products including hotels, restaurants and patisseries.The preparation display of showpieces 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: 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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