SITHPAT017 - Prepare and model marzipan

Unit code: SITHPAT017 | Study level: TAFE
Credit points
N/A
Location
Footscray Nicholson
Prerequisites
SITXFSA005 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Overview
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Overview

This unit describes the performance outcomes, skills and knowledge required to prepare marzipan from manufactured marzipan paste; produce and decorate a variety of modelled figures, shapes and flowers, and to ice specialised cakes with marzipan.
The unit applies to hospitality and catering organisations that produce and serve specialist patisserie products, including hotels, restaurants and patisseries.The preparation and modelling of marzipan is a high order technical skill used by experienced patissiers who operate independently or with limited guidance from others.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each unit's learning outcomes & performance criteria requirements, including the setting of work-based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.

Students will be expected to demonstrate the following required skills:

  • model marzipan to produce at least three different products in each of the below categories:
  • figures
  • fruits
  • flowers
  • demonstrate the use of each of the following when sealing the above nine finished products (at least once across production of the nine finished products):
  • cocoa butter
  • food lacquer
  • glaze
  • cover one the following with marzipan:
  • cake
  • gateaux
  • petits fours
  • model marzipan shapes and cover products:
  • with consistent quality, size, shape and appearance of marzipan products
  • within commercial time and cost constraints and deadlines
  • following procedures for portion control and food safety practices when handling and storing marzipan.

Students will also be expected to demonstrate the following knowledge:

  • culinary terms and common trade names for:
  • ingredients used to make marzipan icing and model marzipan shapes
  • marzipan shapes and icings specified in the performance evidence
  • contents of date codes and rotation labels for stock
  • 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.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the Victoria University and/or via the Victoria University e-Learning system.

As part of a course

This unit is studied as part of the following course(s):

Certificate III in Patisserie
SIT31021 | Certificate iii | Duration:

Refer to the course page for information on how to apply for the course. VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.

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