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 and marzipan materials and to assemble the complete showpiece for display.

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: - design, produce and assemble three sweet buffet showpieces, each containing at least two different components and using each of the following materials at least once when making the above decorative components, either individually or in combination: - chocolate; - marzipan; - pastillage; - sugar; - produce and assemble the above sweet buffet showpieces: - within commercial time constraints; - reflecting required quantities to be produced; - following procedures for food safety practices.Students will also be expected to demonstrate the following knowledge: - culinary terms and trade names for: - ingredients commonly used to produce showpiece components; - classical and contemporary showpiece components specified in the performance evidence; - historical and cultural derivations of a variety of showpiece components for sweet buffets; - types of designs used for the sweet buffet showpieces specified in the performance evidence; - mise en place requirements for producing sweet buffet showpieces; - cookery methods for preparing showpiece materials specified in the Performance Evidence; - properties of the ingredients used in the showpieces and their interaction and changes during production; - techniques used to: - handle and mould chocolate, pastillage and marzipan, individually and in combination; - blow, cast or pull sugar; - assemble the entire sweet buffet showpiece; - appropriate environmental conditions for storing showpieces and their components to: - ensure optimum appearance; - optimise shelf life; - safe operational practices using essential functions and features of equipment used to produce showpiece components and assemble the entire showpiece.

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