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.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


SITXFSA001 - Use hygienic practices for food safety


Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and 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; - 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.Students will also be expected to demonstrate the following knowledge: - 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.

Where to next?

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.