Application
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 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 SITHCCC015 Produce and serve food for buffets.
The unit applies to hospitality and catering organisations that produce, display and serve specialist patisserie products, including hotels, restaurants and patisseries. The showpiece could be for a buffet that is one-off for a special event or function or a series of regular buffets offered by the organisation.
The preparation display of showpieces 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. Design sweet buffet showpieces. | 1.1.Design showpieces appropriate for the occasion. 1.2.Select materials for individual decorative pieces. 1.3.Produce sketches of required forms and shapes. 1.4.Identify colours, decorations and supports. 1.5.Calculate and record required quantities of different ingredients for all decorative pieces. 1.6.Calculate production time and sketch a plan for producing the showpiece. |
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. Make showpiece components. | 3.1.Prepare framework or moulds for individual showpiece components. 3.2.Shape selected materials into desired forms, using appropriate techniques and artistic flair. 3.3.Choose decorations in appropriate materials, suitable for the occasion. |
4. Assemble sweet buffet showpieces. | 4.1.Assemble showpiece to achieve balance, proportion and optimum strength. 4.2.Display showpiece to complement the displayed food. 4.3.Decorate showpiece creatively to match the occasion and create customer appeal. 4.4.Evaluate presentation of finished showpiece and make adjustments. 4.5.Store showpiece in appropriate environmental conditions. |
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:
design, produce and assemble three sweet buffet showpieces, each containing at least two different components and using each of the following materials at least once when making the above decorative components, either individually or in combination:
chocolate
marzipan
pastillage
sugar
produce and assemble the above sweet buffet showpieces:
within commercial time constraints
reflecting required quantities to be produced
following procedures for food safety practices.
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 produce showpiece components
classical and contemporary showpiece components specified in the performance evidence
historical and cultural derivations of a variety of showpiece components for sweet buffets
types of designs used for the sweet buffet showpieces specified in the performance evidence
mise en place requirements for producing sweet buffet showpieces
cookery methods for preparing showpiece materials specified in the Performance Evidence
properties of the ingredients used in the showpieces and their interaction and changes during production
techniques used to:
handle and mould chocolate, pastillage and marzipan, individually and in combination
blow, cast or pull sugar
assemble the entire sweet buffet showpiece
appropriate environmental conditions for storing showpieces and their components to:
ensure optimum appearance
optimise shelf life
safe operational practices using essential functions and features of equipment used to produce showpiece components and assemble the entire showpiece.
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 refrigeration and freezer unit with shelving
double sinks with hot and cold water
gas or electric stove tops
marble bench or slab
microwave
storage facilities:
shelving
trays
small equipment:
acetate plastic sheets, baking sheets/paper, parchment paper and silicon paper
cutting boards
knives
ladles in a variety of sizes
measurers:
metric calibrated measuring jugs
mixers
piping bags and attachments
service-ware:
platters, dishes, and bowls
serving utensils
small utensils:
flour and drum sieves
strainers
spatulas
whisks:
fine stainless steel wire
coarse stainless steel wire
range of saucepans and pots for small and large production
scales (1 gram increments)
sets of stainless steel bowls
spoons:
wooden spoons
large plain and slotted metal spoons
specific equipment for producing sweet buffet showpieces:
air brush kit complete with alcohol-based colours
airtight display cases, domes and containers
aluminium rolling pin
calcium carbonate, pure alcohol, tartaric acid (stored in bottle with eye dropper lid) and quicklime
doilies
fine icing sugar sieves
fine paint brushes
fine piping tubes
firm wire and pliers
food handler gloves
hair drier with cold air setting
heat-resistant disposable gloves for pulling and shaping sugar
heat-resistant plasticine
large and small scissors
marzipan modelling tools
moulds:
metal or silicon leaf moulds
novelty shapes
plastic and metal egg moulds
silicon rubber novelty moulds and shapes
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
polystyrene boxes and satay sticks or tooth picks
round and oval-shaped basket weave boards complete with metal rods
silicon paper and mats
small cooling fan
small very fine strainers
specific equipment for pastillage:
cutters
dried starch
moulds
sandpaper
scalpels
stencils
wood saw
specific equipment for preparing chocolate showpieces:
chocolate carving tools
chocolate spray gun kit
chocolate thermometer
dipping forks
gold leaf
pasta machine for modelling chocolate
plastic acetate sheets
wooden boards
spirit burners with wicks and methylated spirits
textured rolling pin
equipment for storage of showpieces:
cool rooms
temperature controlled display cabinets
diverse and comprehensive range of commercial ingredients for producing the sweet buffet showpieces 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
mise en place lists, standard recipes, and recipes for special dietary requirements
sweet buffet showpiece designs
ordering and docketing paperwork
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 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 |
Writing skills to: | write basic plans for showpiece production. |
Oral communication skills to: | express opinion about buffet showpieces, advising on presentation and most appropriate materials. |
Numeracy skills to: | calculate production times for showpieces calculate quantities of ingredients required for components of the showpieces. |
Initiative and enterprise skills to: | develop creative ideas and explore a range of designs for showpieces. |
Planning and organising skills to: | efficiently sequence the stages of showpiece preparation and assembly. |
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. | |
Environmental conditions must ensure: | appropriate: atmosphere humidity light packaging temperature use of containers ventilation protecting showpieces from exposure to: dust and dirt heating or air conditioning. |
Sectors
Hospitality
Competency Field
Patisserie