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Evidence Guide: SITHPAT401 - Prepare and model marzipan

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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SITHPAT401 - Prepare and model marzipan

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

Select, portion and prepare ingredients.

  1. Identify and select ingredients from stores according to food preparation lists, recipe, quality, freshness and stock rotation requirements.
  2. Weigh and measure wet and dry ingredients according to the recipe and quantity of marzipan required.
  3. Minimise waste to maximise profitability of food items produced.
Identify and select ingredients from stores according to food preparation lists, recipe, quality, freshness and stock rotation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh and measure wet and dry ingredients according to the recipe and quantity of marzipan required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of food items produced.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, prepare and use equipment.

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

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:

 

 

 

 

 

 

 

Prepare modelling marzipan.

  1. Combine ingredients to create a smooth paste of a consistency best suited to modelling marzipan.
  2. Flavour and colour marzipan according to the recipe or design requirements.
  3. Identify taste, texture and consistency problems and make adjustments to maintain desired product characteristics.
Combine ingredients to create a smooth paste of a consistency best suited to modelling marzipan.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Flavour and colour marzipan according to the recipe or design requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify taste, texture and consistency problems and make adjustments to maintain desired product characteristics.

Completed
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Prepare moulded and modelled shapes.

  1. Model marzipan by hand or shape with the aid of moulds to produce variety of figures, shapes and flowers.
  2. Use appropriate colourings, decorations and coating agents to enhance appearance and presentation.
  3. Seal finished shapes to preserve freshness, eating characteristics and appearance.
  4. Visually evaluate finished marzipan shapes and adjust presentation.
  5. Store marzipan products in the appropriate environmental conditions.
Model marzipan by hand or shape with the aid of moulds to produce variety of figures, shapes and flowers.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually evaluate finished marzipan shapes and adjust presentation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store marzipan products in the appropriate environmental conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

  1. Ensure surface of items to be covered is level and smooth.
  2. Roll out marzipan to specified size and thickness.
  3. Apply marzipan ensuring a smooth and seamless finish.
Ensure surface of items to be covered is level and smooth.

Completed
Date:

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Roll out marzipan to specified size and thickness.

Completed
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Apply marzipan ensuring a smooth and seamless finish.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

model marzipan to produce a variety of figures, shapes and flowers

produce a quantity of modelled shapes that are consistent in quality, size, shape and appearance

ice a variety of specialised cakes with marzipan

integrate knowledge of:

quality indicators for ingredients

techniques to model and mould marzipan shapes

essential features, functions and safe use of marzipan modelling and moulding equipment

food safety practices for handling and storing marzipan

model marzipan shapes and ice cakes within commercial time constraints.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational pastry kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines including specific equipment for preparing and modelling marzipan; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industryrealistic ratios of kitchen staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients for marzipan icing and modelled and moulded shapes.

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the individual preparing marzipan and modelling and moulding a variety of figures, shapes and flowers

evaluation of the taste and visual appeal of marzipan shapes produced by the individual

projects that allow assessment of the individual’s ability to produce a variety of cakes and sponges iced with marzipan and decorated with marzipan shapes for an event, function or meeting within designated deadlines

use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics

written or oral questioning to assess knowledge of culinary terms, quality indicators for ingredients, equipment, modelling techniques and appropriate environmental storage conditions

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITHPAT302 Produce gateaux, torten and cakes

SITHPAT305 Produce petits fours

SITHPAT404 Design and produce sweet buffet showpieces

SITXFSA201 Participate in safe food handling practices.

Required Skills and Knowledge

Required skills

initiative and enterprise skills to minimise wastage

literacy skills to:

read and comprehend food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment

write notes on recipe requirements and calculations

numeracy skills to:

weigh and measure ingredients for the quantity of marzipan required

planning and organising skills to efficiently sequence the stages of food preparation and production

problem-solving skills to:

evaluate quality of ingredients and finished marzipan shapes and make adjustments to ensure a quality product

adjust taste, texture and consistency marzipan according to identified deficiencies

self-management skills to manage own speed, timing and productivity

technology skills to use food preparation and cooking equipment.

Required knowledge

culinary terms and trade names for:

ingredients commonly used to make marzipan icing and model marzipan shapes

a variety of classical and contemporary marzipan shapes and icings

product characteristics of a variety of classical and contemporary marzipan shapes and icings:

appearance

colour

consistency

moisture content

shape

size

structure

taste

texture

historical and cultural derivations for the use of marzipan icing and decorations

contents of stock date codes and rotation labels

indicators of freshness and quality of stocked ingredients for marzipan

mise en place requirements for modelling and moulding marzipan

techniques to model and mould marzipan shapes

equipment used to model and mould marzipan shapes:

essential features and functions

safe operational practices

storage of marzipan shapes and icing:

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life.

Range Statement

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Equipment may include:

chocolate thermometer

chopping boards

commercial mixers and attachments

icing and decorating equipment:

aerosol and airbrush

chocolate spray gun

fine paint brushes

knives, including large serrated cake knives

marble slab

marzipan modelling tools and moulds:

crimpers

dipping forks

fine icing sugar sieves

fine piping tubes

leaf, flower and petal cutters

novelty moulds

piping tubes

textured boards

textured rolling pins

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

measurers:

metric calibrated measuring jugs

piping bags and attachments

presentation equipment:

cake boards

cake boxes

cake stands including multitier

doilies

mirrors

platters

refrigerated cake display cases or towers

range of saucepans and pots for small and large production

saccharometer

serving tongs and trowels

sets of stainless steel bowls

scales

silicon mats

spatulas

spoons:

wooden spoons

large plain and slotted metal spoons

storage containers and trays.

Ingredients include:

glucose syrup

manufactured marzipan paste

pure icing sugar.

Adjustments may include:

adding extra:

colouring

flavour

sweetener

wet and dry ingredients.

Seal may be:

cocoa butter

food lacquer

glaze.

To adjust presentation may involve:

changing accompaniments and garnishes to maximise eye appeal:

balance

colour

contrast

changing plated food for practicality of:

customer consumption

service

wiping drips or spills.

Environmental conditions may involve:

appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation

avoiding excessive crust formation, drying out and hardening.