Unit of competency Outline

Date retreived
22/07/2026 5:38 PM 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
SITHPAT401
State Code
WF684
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
View on TGA
State Implementation and Classification
Approved Date
25/02/2014
Field of Education
110109 - Cookery
Original Release Date
25/02/2014
Nominal Hours
24
Description
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.
Notes
Elements and Performance Criteria
1. Select, portion and prepare ingredients.
  • 1.1 Identify and select ingredients from stores according to food preparation lists, recipe, quality, freshness and stock rotation requirements.
  • 1.2 Weigh and measure wet and dry ingredients according to the recipe and quantity of marzipan required.
  • 1.3 Minimise waste to maximise profitability of food items produced.
2. Select, prepare and use equipment.
  • 2.1 Select equipment of correct type and size.
  • 2.2 Safely assemble and ensure cleanliness of equipment before use.
  • 2.3 Use equipment safely and hygienically according to manufacturer instructions.
3. Prepare modelling marzipan.
  • 3.1 Combine ingredients to create a smooth paste of a consistency best suited to modelling marzipan.
  • 3.2 Flavour and colour marzipan according to the recipe or design requirements.
  • 3.3 Identify taste, texture and consistency problems and make adjustments to maintain desired product characteristics.
4. Prepare moulded and modelled shapes.
  • 4.1 Model marzipan by hand or shape with the aid of moulds to produce variety of figures, shapes and flowers.
  • 4.2 Use appropriate colourings, decorations and coating agents to enhance appearance and presentation.
  • 4.3 Seal finished shapes to preserve freshness, eating characteristics and appearance.
  • 4.4 Visually evaluate finished marzipan shapes and adjust presentation.
  • 4.5 Store marzipan products in the appropriate environmental conditions.
5. Use marzipan to cover cakes, gateaux, torten and petits fours.
  • 5.1 Ensure surface of items to be covered is level and smooth.
  • 5.2 Roll out marzipan to specified size and thickness.
  • 5.3 Apply marzipan ensuring a smooth and seamless finish.
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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Equipment may include:
chocolate thermometer
chopping boards
commercial mixers and attachments
icing and decorating equipment:
aerosol and airbrush
chocolate spray gun
fine paint brushes
knives, including large serrated cake knives
marble slab
marzipan modelling tools and moulds:
crimpers
dipping forks
fine icing sugar sieves
fine piping tubes
leaf, flower and petal cutters
novelty moulds
piping tubes
textured boards
textured rolling pins
marzipan refiner or high powered food processor, such as robot coupe
measurers:
metric calibrated measuring jugs
piping bags and attachments
presentation equipment:
cake boards
cake boxes
cake stands including multitier
doilies
mirrors
platters
refrigerated cake display cases or towers
range of saucepans and pots for small and large production
saccharometer
serving tongs and trowels
sets of stainless steel bowls
scales
silicon mats
spatulas
spoons:
wooden spoons
large plain and slotted metal spoons
storage containers and trays.
Ingredients include:
glucose syrup
manufactured marzipan paste
pure icing sugar.
Adjustments may include:
adding extra:
colouring
flavour
sweetener
wet and dry ingredients.
Seal may be:
cocoa butter
food lacquer
glaze.
To adjust presentation may involve:
changing accompaniments and garnishes to maximise eye appeal:
balance
colour
contrast
changing plated food for practicality of:
customer consumption
service
wiping drips or spills.
Environmental conditions may involve:
appropriate:
atmosphere
humidity
light
packaging
temperature
use of containers
ventilation
avoiding excessive crust formation, drying out and hardening.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
model marzipan to produce a variety of figures, shapes and flowers
produce a quantity of modelled shapes that are consistent in quality, size, shape and appearance
ice a variety of specialised cakes with marzipan
integrate knowledge of:
quality indicators for ingredients
techniques to model and mould marzipan shapes
essential features, functions and safe use of marzipan modelling and moulding equipment
food safety practices for handling and storing marzipan
model marzipan shapes and ice cakes within commercial time constraints.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational pastry kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines including specific equipment for preparing and modelling marzipan; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
industryrealistic ratios of kitchen staff to customers
food preparation lists and standard recipes
a variety of commercial ingredients for marzipan icing and modelled and moulded shapes.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the individual preparing marzipan and modelling and moulding a variety of figures, shapes and flowers
evaluation of the taste and visual appeal of marzipan shapes produced by the individual
projects that allow assessment of the individual’s ability to produce a variety of cakes and sponges iced with marzipan and decorated with marzipan shapes for an event, function or meeting within designated deadlines
use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics
written or oral questioning to assess knowledge of culinary terms, quality indicators for ingredients, equipment, modelling techniques and appropriate environmental storage conditions
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITHPAT302 Produce gateaux, torten and cakes
SITHPAT305 Produce petits fours
SITHPAT404 Design and produce sweet buffet showpieces
SITXFSA201 Participate in safe food handling practices.
Replaces
State Code National Code Title Type
S6429 SITHPAT008A Prepare and model marzipan Unit of competency
Replaced By
State Code National Code Title Type
AWR30 SITHPAT007 Prepare and model marzipan Unit of competency