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Evidence Guide: SITHPAT404 - 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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SITHPAT404 - 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:

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Select materials for individual decorative pieces.

Completed
Date:

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Produce sketches of required forms and shapes.

Completed
Date:

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Identify colours, decorations and supports.

Completed
Date:

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

Completed
Date:

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

Completed
Date:

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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
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Safely assemble and ensure cleanliness of equipment before use.

Completed
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Use equipment safely and hygienically according to manufacturer instructions.

Completed
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Make showpiece components.

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

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

Completed
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Choose decorations in appropriate materials, suitable for the occasion.

Completed
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Assemble sweet buffet showpieces.

  1. Assemble showpiece to achieve balance, proportion and optimum strength.
  2. Display showpiece to complement, harmonise and balance 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, harmonise and balance 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

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:

design a variety of creative sweet buffet showpieces, make all individual components and assemble the complete showpieces for display

make a variety of individual decorative components selected from each of the following materials:

chocolate

croquant

marzipan

pastillage

sugar

integrate knowledge of:

cookery methods for preparing showpiece components

techniques for handling and moulding individual showpiece components and for assembling the entire sweet buffet showpiece

essential features, functions and safe use of showpiece production equipment

appropriate environmental storage conditions

produce and assemble showpieces 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 producing sweet buffet showpieces; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industryrealistic ratios of kitchen staff to customers

sweet buffet showpiece designs

a variety of commercial ingredients for producing sweet buffet showpiece.

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 making all individual components and assembling complete showpieces for display

evaluation of designs produced by the individual for sweet buffet showpieces

projects that allow assessment of the individual’s ability to design, produce and assemble a suite of sweet buffet showpieces for a series of events with different themes

written or oral questioning to assess knowledge of culinary terms, equipment, cookery methods and techniques for making and assembling showpieces

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:

SITHCCC304 Produce and serve food for buffets

SITHKOP401 Plan and display buffets

SITHPAT401 Prepare and model marzipan

SITHPAT402 Produce chocolate confectionery

SITHPAT403 Model sugar based decorations.

Required Skills and Knowledge

Required skills

initiative and enterprise skills to develop creative ideas and explore a range of designs for showpieces

literacy skills to write basic plans for showpiece production and record calculations for ingredients

numeracy skills to:

calculate production times for showpieces

calculate quantities of ingredients required for components of the showpieces

planning and organising skills to efficiently sequence the stages of showpiece preparation and assembly

problem-solving skills to evaluate quality of finished showpieces and make adjustments to ensure a quality product

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 produce showpiece components

a variety of classical and contemporary showpiece components

historical and cultural derivations of a variety of showpiece components for sweet buffets

types of designs commonly used for sweet buffet showpieces

mise en place requirements for producing sweet buffet showpieces

cookery methods for preparing showpiece components made from:

chocolate

croquant

marzipan

pastillage

sugar

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

techniques used to:

handle and mould chocolate, pastillage, croquant and marzipan, individually and in combination

assemble the entire sweet buffet showpiece

equipment used to produce showpiece components and assemble the entire showpiece:

essential features and functions

safe operational practices

correct environmental conditions for storage of showpiece components and whole showpiece to ensure optimum appearance.

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.

Showpieces for a buffet may include those made from:

chocolate

croquant

marzipan

pastillage

sugar:

blown

cast

pulled

combination of these.

Equipment and materials may include:

air brush kit complete with alcohol-based colours

airtight display cases, domes and containers

aluminium rolling pin

cake stands, including with clear cover

calcium carbonate, pure alcohol, tartaric acid (stored in bottle with eye dropper lid) and quick lime

chopping boards

doilies

fine icing sugar sieves

fine paint brushes

fine piping tubes

firm wire and pliers

hair drier with cold air setting

heat-resistant plasticine

large and small scissors

marble slab

marzipan modelling tools

measurers:

metric calibrated measuring jugs

microwave oven

moulds:

metal or silicon leaf moulds

novelty shapes

plastic and metal egg moulds

silicon rubber novelty moulds and shapes

multitier, platters and mirrors, cake boards, socles and decorative cloths

nougat lacquer and sugar colours, water-based, paste colours, powdered colours or alcohol colours

pastry brushes

polystyrene boxes and satay sticks, or tooth picks

round and oval-shaped basket weave boards complete with metal rods

sets of stainless steel bowls

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

spoons:

wooden spoons

large plain and slotted metal spoons

storage containers and trays

textured rolling pin.

Environmental conditions may involve:

appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation

protecting showpieces from exposure to:

dust and dirt

heating or air conditioning

storing showpieces in:

airtight containers

chilled conditions

cool rooms

display cabinets, including temperaturecontrolled cabinets

freezers

refrigerators.