Unit of competency Outline
Date retreived
23/07/2026 4:58 AM AWST
23/07/2026 4:58 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Prepare and model marzipan
Prepare and model marzipan
Unit of competency
National Code
SITHPAT008A
SITHPAT008A
State Code
S6429
S6429
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
27/10/2008
Field of Education
110109 - Cookery
Original Release Date
27/10/2008
Nominal Hours
24
Description
This unit describes the performance outcomes, skills and knowledge required to prepare, handle and model marzipan and to decorate, colour and present modelled items.Preparing marzipan refers to combining manufactured marzipan paste, pure icing sugar and glucose syrup to a smooth paste of a consistency best suited for its intended purpose.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Prepare modelling marzipan.
- 1.1 Select, weigh and combine ingredients to achieve desired composition and characteristics of quality modelling marzipan.
- 1.2 Identify potential problems and take appropriate preventative measures to maintain desired characteristics.
- 1.3 Observe food hygiene principles and requirements.
2 Prepare moulded and modelled shapes.
- 2.1 Mould or model marzipan in a variety of figures, shapes and flowers.
- 2.2 Apply appropriate colourings, decorations and coating agents to enhance appearance and presentation.
- 2.3 Seal finished shapes to preserve freshness and eating characteristics and appearance.
3 Store marzipan products.
- 3.1 Store marzipan products at the correct temperature and in conditions to avoid excessive crust formation, drying out and hardening and to maintain maximum eating characteristics and appearance.
4 Use marzipan to cover cakes, gateaux, torten and petits fours.
- 4.1 Ensure surface of items to be covered is level and smooth.
- 4.2 Roll out marzipan to specified size and thickness.
- 4.3 Apply marzipan ensuring a smooth and seamless finish.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.
Handling of marzipan must include:
modelling into shapes, figures or flowers
colouring, decorating, glazing and sealing
covering cakes, gateaux, torten and petits fours with marzipan.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.
Handling of marzipan must include:
modelling into shapes, figures or flowers
colouring, decorating, glazing and sealing
covering cakes, gateaux, torten and petits fours with marzipan.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to present and display a diverse range of modelled and moulded marzipan products with consistency in size, shape, quality and presentation
application of food hygiene and safety principles throughout the preparation, decoration and presentation process
knowledge of the characteristics of marzipan and suitable decorations or garnishes and the conditions required for optimum quality and presentation
preparation, decoration and presentation of a range of marzipan shapes within typical workplace conditions and timeframes.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a commercial pastry kitchen as defined in the Assessment Guidelines
access to industry-current equipment for preparation and modelling of marzipan, including:
marzipan modelling tools and moulds, such as leaf, flower petal cutters, novelty moulds, crimpers of various sizes and designs, textured rolling pins and boards, piping tubes, dipping forks, fine piping tubes size 3 to 000, and fine icing sugar sieves
marzipan refiner or high powered food processor, such as robot coupe
chocolate thermometer and saccharometer
marble slab and silicon mats
chocolate spray gun kit, or brown cocoa butter aerosol and airbrush
access to presentation equipment, including:
cake stands, including multi-tier and clear cover, platters and mirrors, and cake boards
doilies in a range of shapes and sizes
presentation containers or boxes of various sizes
use of authentic ingredients.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
observation of practical demonstration by the candidate of preparing, decorating and presenting modelled and moulded marzipan
questions about hygiene procedures, commodities, presentation and decoration techniques and storage requirements to ensure optimum quality and food safety
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHCCC013A Prepare hot and cold desserts
SITHPAT001A Prepare and produce pastries
SITHPAT002A Prepare and produce cakes.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to present and display a diverse range of modelled and moulded marzipan products with consistency in size, shape, quality and presentation
application of food hygiene and safety principles throughout the preparation, decoration and presentation process
knowledge of the characteristics of marzipan and suitable decorations or garnishes and the conditions required for optimum quality and presentation
preparation, decoration and presentation of a range of marzipan shapes within typical workplace conditions and timeframes.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a commercial pastry kitchen as defined in the Assessment Guidelines
access to industry-current equipment for preparation and modelling of marzipan, including:
marzipan modelling tools and moulds, such as leaf, flower petal cutters, novelty moulds, crimpers of various sizes and designs, textured rolling pins and boards, piping tubes, dipping forks, fine piping tubes size 3 to 000, and fine icing sugar sieves
marzipan refiner or high powered food processor, such as robot coupe
chocolate thermometer and saccharometer
marble slab and silicon mats
chocolate spray gun kit, or brown cocoa butter aerosol and airbrush
access to presentation equipment, including:
cake stands, including multi-tier and clear cover, platters and mirrors, and cake boards
doilies in a range of shapes and sizes
presentation containers or boxes of various sizes
use of authentic ingredients.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
observation of practical demonstration by the candidate of preparing, decorating and presenting modelled and moulded marzipan
questions about hygiene procedures, commodities, presentation and decoration techniques and storage requirements to ensure optimum quality and food safety
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHCCC013A Prepare hot and cold desserts
SITHPAT001A Prepare and produce pastries
SITHPAT002A Prepare and produce cakes.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2118 | THHADPT05B | Prepare and model marzipan | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF684 | SITHPAT401 | Prepare and model marzipan | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S617 | SIT40707 | Certificate IV in Hospitality (Patisserie) | Qualification |
| S769 | FDF30510 | Certificate III in Retail Baking (Cake and Pastry) | Qualification |