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.
Elements and Performance Criteria
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 Performance
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.
Evidence of Knowledge
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.
Assessment Conditions
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.
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement. | |
SKILLS | DESCRIPTION |
Reading skills to: | locate information in food preparation lists and standard recipes to determine preparation requirements locate and read date code and stock rotation labels. |
Problem-solving skills to: | evaluate quality of ingredients and finished marzipan shapes and make adjustments to ensure a quality product. |
Planning and organising skills to: | efficiently sequence the stages of food preparation and production. |
Self-management skills to: | manage own speed, timing and productivity. |
Range Statement
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. |
Sectors
Hospitality
Competency Field
Patisserie