Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit describes the performance outcomes, skills and knowledge required to plan, prepare and display a wide range of showpieces appropriate for a sweet buffet display. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. |
Application of the Unit
Application of the unit |
This unit applies to patissiers in hospitality enterprises where sweet buffet display pieces are prepared and displayed, such as patisseries, chocolatiers, hotels, restaurants and catering enterprises. Sweet buffet showpieces include decorative pieces prepared from sugar, chocolate, pastillage, croquant, marzipan or a combination of these. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
This unit must be assessed after the following prerequisite unit: SITHOHS002A Follow workplace hygiene procedures |
Employability Skills Information
Employability skills |
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. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
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1 |
Plan sweet buffet showpieces. |
1.1 |
Plan showpieces appropriate for the occasion, allowing adequate time for, or working within time available for, preparation. |
1.2 |
Produce sketches or outlines of forms and shapes required and identify colours, decorations and supports. |
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1.3 |
Select and use appropriate equipment and materials. |
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2 |
Prepare sweet buffet showpieces. |
2.1 |
Produce a variety of showpieces to industry standards and enterprise requirements. |
2.2 |
Shape selected materials into desired forms, using appropriate techniques and creative flair and skills. |
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2.3 |
Assemble showpieces, considering balance, proportion and strength. |
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2.4 |
Finish and decorate showpieces artistically, ensuring appropriateness for the occasion and creating customer appeal. |
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2.5 |
Choose decorations in appropriate materials, suitable for the occasion. |
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3 |
Display sweet buffet showpieces. |
3.1 |
Display showpieces attractively to enhance sweet buffet displays. |
3.2 |
Use showpieces to complement, harmonise and balance the displayed food. |
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4 |
Store sweet buffet showpieces. |
4.1 |
Store showpieces according to establishment procedures and ensure that they are protected from humidity, dust and heat. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
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:
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The following knowledge must be assessed as part of this unit:
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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Critical aspects for assessment and evidence required to demonstrate competency |
Evidence of the following is essential:
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Context of and specific resources for assessment |
Assessment must ensure:
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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:
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
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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. |
Range Statement
RANGE STATEMENT |
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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. |
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Showpieces for a buffet may include those made from: |
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Appropriate equipment and materials may include: |
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Storage may include: |
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Unit Sector(s)
Sector |
Hospitality |
Competency field
Competency field |
Patisserie |