This unit applies to patissiers in hospitality enterprises where marzipan is prepared and served, such as patisseries, hotels, restaurants and coffee shops.

This unit must be assessed after the following prerequisite unit:

SITHOHS002A Follow workplace hygiene procedures

ELEMENT

PERFORMANCE CRITERIA

1

Prepare modelling marzipan.

1.1

Select, weigh and combine ingredients to achieve desired composition and characteristics of quality modelling marzipan.

1.2

Identify potential problems and take appropriate preventative measures to maintain desired characteristics.

1.3

Observe food hygiene principles and requirements.

2

Prepare moulded and modelled shapes.

2.1

Mould or model marzipan in a variety of figures, shapes and flowers.

2.2

Apply appropriate colourings, decorations and coating agents to enhance appearance and presentation.

2.3

Seal finished shapes to preserve freshness and eating characteristics and appearance.

3

Store marzipan products.

3.1

Store marzipan products at the correct temperature and in conditions to avoid excessive crust formation, drying out and hardening and to maintain maximum eating characteristics and appearance.

4

Use marzipan to cover cakes, gateaux, torten and petits fours.

4.1

Ensure surface of items to be covered is level and smooth.

4.2

Roll out marzipan to specified size and thickness.

4.3

Apply marzipan ensuring a smooth and seamless finish.

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:

creative skills in decoration and presentation

handling and storing marzipan and marzipan products and recognising factors affecting their quality

working methods used in production and display of marzipan, including the use of equipment for preparation and moulding

defining and applying corrective steps to ensure quality control

problem-solving skills to control quality

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:

characteristics of marzipan, both classical and contemporary, including taste, texture, structure, shape and size appropriate for industry and enterprise standard marzipan products

hygiene and food safety requirements relating to preparing, decorating, handling and storing marzipan

historical and cultural aspects of marzipan

underlying principles of making marzipan

commodity knowledge, including quality indicators of marzipan ingredients

culinary terms commonly used in the industry related to marzipan

portion control and yield

storage conditions for marzipan and optimising shelf life

properties of the ingredients used and their interaction and changes during production.

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 present and display a diverse range of modelled and moulded marzipan products with consistency in size, shape, quality and presentation

application of food hygiene and safety principles throughout the preparation, decoration and presentation process

knowledge of the characteristics of marzipan and suitable decorations or garnishes and the conditions required for optimum quality and presentation

preparation, decoration and presentation of a range of marzipan shapes within typical workplace conditions and timeframes.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a commercial pastry kitchen as defined in the Assessment Guidelines

access to industry-current equipment for preparation and modelling of marzipan, including:

marzipan modelling tools and moulds, such as leaf, flower petal cutters, novelty moulds, crimpers of various sizes and designs, textured rolling pins and boards, piping tubes, dipping forks, fine piping tubes size 3 to 000, and fine icing sugar sieves

marzipan refiner or high powered food processor, such as robot coupe

chocolate thermometer and saccharometer

marble slab and silicon mats

chocolate spray gun kit, or brown cocoa butter aerosol and airbrush

access to presentation equipment, including:

cake stands, including multi-tier and clear cover, platters and mirrors, and cake boards

doilies in a range of shapes and sizes

presentation containers or boxes of various sizes

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 modelled and moulded marzipan

questions about hygiene procedures, commodities, presentation and decoration techniques and storage requirements to ensure optimum quality and food safety

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.

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.

Handling of marzipan must include:

modelling into shapes, figures or flowers

colouring, decorating, glazing and sealing

covering cakes, gateaux, torten and petits fours with marzipan.

Sector

Hospitality

Patisserie

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.