Unit of competency Outline

Date retreived
22/07/2026 3:20 PM AWST

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Design and produce sweet buffet showpieces

Design and produce sweet buffet showpieces

Unit of competency
National Code
SITHPAT404
State Code
WF687
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
45
Description
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, croquant and marzipan materials and to assemble the complete showpiece for display.It does not include the preparation of food items for buffets which is covered by the unit SITHCCC304 Produce and serve food for buffets.
Notes
Elements and Performance Criteria
1. Design sweet buffet showpieces.
  • 1.1 Design showpieces appropriate for the occasion.
  • 1.2 Select materials for individual decorative pieces.
  • 1.3 Produce sketches of required forms and shapes.
  • 1.4 Identify colours, decorations and supports.
  • 1.5 Calculate and record required quantities of different ingredients for all decorative pieces.
  • 1.6 Calculate production time and sketch a plan for producing the showpiece.
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. Make showpiece components.
  • 3.1 Prepare framework or moulds for individual showpiece components.
  • 3.2 Shape selected materials into desired forms, using appropriate techniques and creative flair.
  • 3.3 Choose decorations in appropriate materials, suitable for the occasion.
4. Assemble sweet buffet showpieces.
  • 4.1 Assemble showpiece to achieve balance, proportion and optimum strength.
  • 4.2 Display showpiece to complement, harmonise and balance the displayed food.
  • 4.3 Decorate showpiece creatively to match the occasion and create customer appeal.
  • 4.4 Evaluate presentation of finished showpiece and make adjustments.
  • 4.5 Store showpiece in appropriate environmental conditions.
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.
Showpieces for a buffet may include those made from:
chocolate
croquant
marzipan
pastillage
sugar:
blown
cast
pulled
combination of these.
Equipment and materials may include:
air brush kit complete with alcohol-based colours
airtight display cases, domes and containers
aluminium rolling pin
cake stands, including with clear cover
calcium carbonate, pure alcohol, tartaric acid (stored in bottle with eye dropper lid) and quick lime
chopping boards
doilies
fine icing sugar sieves
fine paint brushes
fine piping tubes
firm wire and pliers
hair drier with cold air setting
heat-resistant plasticine
large and small scissors
marble slab
marzipan modelling tools
measurers:
metric calibrated measuring jugs
microwave oven
moulds:
metal or silicon leaf moulds
novelty shapes
plastic and metal egg moulds
silicon rubber novelty moulds and shapes
multitier, platters and mirrors, cake boards, socles and decorative cloths
nougat lacquer and sugar colours, water-based, paste colours, powdered colours or alcohol colours
pastry brushes
polystyrene boxes and satay sticks, or tooth picks
round and oval-shaped basket weave boards complete with metal rods
sets of stainless steel bowls
silicon paper and mats
small cooling fan
small very fine strainers
specific equipment for pastillage:
cutters
dried starch
moulds
sandpaper
scalpels
stencils
wood saw
specific equipment for preparing chocolate showpieces:
chocolate carving tools
chocolate spray gun kit
chocolate thermometer
dipping forks
gold leaf
pasta machine for modelling chocolate
plastic acetate sheets
wooden boards
spirit burners with wicks and methylated spirits
spoons:
wooden spoons
large plain and slotted metal spoons
storage containers and trays
textured rolling pin.
Environmental conditions may involve:
appropriate:
atmosphere
humidity
light
packaging
temperature
use of containers
ventilation
protecting showpieces from exposure to:
dust and dirt
heating or air conditioning
storing showpieces in:
airtight containers
chilled conditions
cool rooms
display cabinets, including temperaturecontrolled cabinets
freezers
refrigerators.
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:
design a variety of creative sweet buffet showpieces, make all individual components and assemble the complete showpieces for display
make a variety of individual decorative components selected from each of the following materials:
chocolate
croquant
marzipan
pastillage
sugar
integrate knowledge of:
cookery methods for preparing showpiece components
techniques for handling and moulding individual showpiece components and for assembling the entire sweet buffet showpiece
essential features, functions and safe use of showpiece production equipment
appropriate environmental storage conditions
produce and assemble showpieces 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 producing sweet buffet showpieces; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
industryrealistic ratios of kitchen staff to customers
sweet buffet showpiece designs
a variety of commercial ingredients for producing sweet buffet showpiece.
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 making all individual components and assembling complete showpieces for display
evaluation of designs produced by the individual for sweet buffet showpieces
projects that allow assessment of the individual’s ability to design, produce and assemble a suite of sweet buffet showpieces for a series of events with different themes
written or oral questioning to assess knowledge of culinary terms, equipment, cookery methods and techniques for making and assembling showpieces
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:
SITHCCC304 Produce and serve food for buffets
SITHKOP401 Plan and display buffets
SITHPAT401 Prepare and model marzipan
SITHPAT402 Produce chocolate confectionery
SITHPAT403 Model sugar based decorations.
Replaces
State Code National Code Title Type
S6432 SITHPAT011A Plan, prepare and display sweet buffet showpieces Unit of competency
Replaced By
State Code National Code Title Type
AWR27 SITHPAT010 Design and produce sweet buffet showpieces Unit of competency