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Evidence Guide: SITHPAT010 - Design and produce sweet buffet showpieces

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

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SITHPAT010 - Design and produce sweet buffet showpieces

What evidence can you provide to prove your understanding of each of the following citeria?

Design sweet buffet showpieces.

  1. Design showpieces appropriate for the occasion.
  2. Select materials for individual decorative pieces.
  3. Produce sketches of required forms and shapes.
  4. Identify colours, decorations and supports.
  5. Calculate and record required quantities of different ingredients for all decorative pieces.
  6. Calculate production time and sketch a plan for producing the showpiece.
Design showpieces appropriate for the occasion.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select materials for individual decorative pieces.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce sketches of required forms and shapes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify colours, decorations and supports.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate and record required quantities of different ingredients for all decorative pieces.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate production time and sketch a plan for producing the showpiece.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, prepare and use equipment.

  1. Select type and size of equipment suitable to requirements.
  2. Safely assemble and ensure cleanliness of equipment before use.
  3. Use equipment safely and hygienically according to manufacturer instructions.
Select type and size of equipment suitable to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely assemble and ensure cleanliness of equipment before use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make showpiece components.

  1. Prepare framework or moulds for individual showpiece components.
  2. Shape selected materials into desired forms, using appropriate techniques and artistic flair.
  3. Choose decorations in appropriate materials, suitable for the occasion.
Prepare framework or moulds for individual showpiece components.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Shape selected materials into desired forms, using appropriate techniques and artistic flair.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Choose decorations in appropriate materials, suitable for the occasion.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assemble sweet buffet showpieces.

  1. Assemble showpiece to achieve balance, proportion and optimum strength.
  2. Display showpiece to complement the displayed food.
  3. Decorate showpiece creatively to match the occasion and create customer appeal.
  4. Evaluate presentation of finished showpiece and make adjustments.
  5. Store showpiece in appropriate environmental conditions.
Assemble showpiece to achieve balance, proportion and optimum strength.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Display showpiece to complement the displayed food.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Decorate showpiece creatively to match the occasion and create customer appeal.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate presentation of finished showpiece and make adjustments.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store showpiece in appropriate environmental conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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 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.

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.

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.