Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Prepare and model marzipan

KHU-TOU-0124

Australian Equivalent

SITHPAT017

Elements

Learning Outcomes

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. The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Elements & Learning Outcomes

E1Select, portion and prepare ingredients.

0124.E1.O1Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

0124.E1.O2Weigh and measure wet and dry ingredients according to the recipe and quantity of marzipan required.

0124.E1.O3Minimise waste to maximise profitability of food items produced.

E2Select, prepare and use equipment.

0124.E2.O1Select type and size of equipment suitable to requirements.

0124.E2.O2Safely assemble and ensure cleanliness of equipment before use.

0124.E2.O3Use equipment safely and hygienically according to manufacturer instructions.

E3Prepare modelling marzipan.

0124.E3.O1Combine ingredients to create a smooth paste of a consistency best suited to modelling marzipan.

0124.E3.O2Flavour and colour marzipan according to recipe or design requirements and soften with egg whites if required.

0124.E3.O3Identify taste, texture and consistency problems and make adjustments to maintain desired product characteristics.

E4Prepare moulded and modelled shapes.

0124.E4.O1Model marzipan by hand or shape with the aid of moulds to produce variety of figures, fruits and flowers.

0124.E4.O2Use colourings, decorations and coating agents to enhance appearance and presentation.

0124.E4.O3Seal finished shapes to preserve freshness, eating characteristics and appearance.

0124.E4.O4Visually evaluate finished marzipan shapes and adjust presentation.

0124.E4.O5Store marzipan products in the appropriate environmental conditions.

E5Use marzipan to cover finished product.

0124.E5.O1Ensure surface of item to be covered is level and smooth.

0124.E5.O2Roll out marzipan to specified size and thickness.

0124.E5.O3Apply marzipan ensuring a smooth and seamless finish.