Modification History
The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.
Version |
Comments |
1.0 |
E Replaces and is equivalent to SITHPAT011A Plan, prepare and display sweet buffet showpieces. Title changed to better reflect the intent and content of the unit . Re-worked Elements, Performance Criteria, Required Skills and Knowledge to more fully articulate content. Any ‘must’ statements in Range moved to Required Knowledge and Critical aspects for assessment. |
Unit Descriptor
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, croquant 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 SITHCCC304 Produce and serve food for buffets.
Application of the Unit
This unit applies to hospitality and catering organisations which produce, display and serve specialist patisserie products including hotels, restaurants and patisseries.
The preparation display of showpieces is a high order technical skill used by experienced patissiers who operate independently or with limited guidance from others.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Pre-Requisites
This unit must be assessed after the following prerequisite unit: |
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SITXFSA101 |
Use hygienic practices for food safety |
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
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 equipment of correct type and size. 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 creative 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, harmonise and balance 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
This section describes the skills and knowledge required for this unit. |
Required skills |
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Required knowledge |
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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. |
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Overview of assessment |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the ability to:
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Context of and specific resources for assessment |
Assessment must ensure use of:
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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:
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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:
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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. |
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Showpieces for a buffet may include those made from: |
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Equipment and materials may include: |
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Environmental conditions may involve: |
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Unit Sector(s)
Hospitality
Competency Field
Patisserie