Assessment Requirements for SITHPAT007 Prepare and model marzipan

Release: 1

Assessment Requirements for SITHPAT007 Prepare and model marzipan

Modification History

Not applicable.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

model marzipan to produce at least three different products in each of the below categories:

figures

shapes

flowers

demonstrate the use of each of the following when sealing above finished products:

cocoa butter

food lacquer

glaze

ice at least one of each of the following with marzipan:

cakes

gateaux

petits fours

torten

model marzipan shapes and ice cakes:

with consistent quality, size, shape and appearance of marzipan products

within commercial time and cost constraints and deadlines

reflecting available supplies in stock and required quantities to be produced

following procedures for portion control and food safety practices when handling and storing marzipan.

Knowledge Evidence

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 make marzipan icing and model marzipan shapes

marzipan shapes and icings specified in the performance evidence

contents of stock date codes and rotation labels

techniques to model and mould marzipan shapes

expected product characteristics of the marzipan shapes and icings specified in the performance evidence:

appearance

colour

consistency

moisture content

shape

size

structure

taste

texture

indicators of freshness and quality of stocked ingredients for marzipan

mise en place requirements for modelling and moulding marzipan

appropriate environmental conditions for storing marzipan shapes and icing to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to model and mould marzipan shapes.

Assessment Conditions

Skills must be demonstrated in an operational pastry kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial grade work benches (1.5 m/person)

commercial cake mixer and attachments:

dough hook

paddle

whisk

commercial refrigeration and freezer unit with shelving

double sinks with hot and cold water

gas or electric stove tops

marble bench or slab

marzipan refiner or industrial strength food processor

ovens with timer and trays:

convection

deck

microwave

pastry/dough break

proofer

storage facilities:

shelving

trays

small equipment:

acetate plastic sheets, baking sheets/paper, parchment paper and silicon paper

beaters

blenders

bowl cutters

cake bases, stands and platforms

cake tins with:

fixed base in a range of shapes

loose bottom

cake moulds

cake wheels

cutting boards

cutting implements for nuts and fruits

deep-fryer

food handler gloves

fluted and plain flan rings and cutter

graters

juicers

knives:

large serrated cake knives

ladles in a variety of sizes

measurers:

metric calibrated measuring jugs

mixers

pastry brushes

pastry cutters and shapes

piping bags and attachments

portion control scoops and markers

service-ware:

platters, dishes, and bowls

serving tongs

small utensils:

flour and drum sieves

strainers

spatulas

whisks:

fine stainless steel wire

coarse stainless steel wire

saccharometer

scales (1 gram increments)

silicon mats

sets of stainless steel bowls

spoons:

wooden spoons

large plain and slotted metal spoons

storage containers and trays

specific equipment for modelling marzipan:

chocolate thermometer

icing and decorating equipment:

aerosol and airbrush

chocolate spray gun

fine paint brushes

marzipan modelling tools and moulds:

crimpers

dipping forks

fine icing sugar sieves

leaf, flower and petal cutters

novelty moulds

piping bags and attachments

piping tubes in a variety of sizes

textured boards

textured rolling pins

range of presentation equipment:

cake boards

cake boxes

cake stands:

multi-tier

clear cover

doilies

mirrors

platters

refrigerated cake display cases or towers

diverse and comprehensive range of commercial ingredients for the marzipan icing and modelled and moulded shapes specified in the performance evidence

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

food preparation lists

food safety plans

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694