Unit of competency Outline

Date retreived
23/07/2026 10:04 PM AWST

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Prepare and model marzipan

Prepare and model marzipan

Unit of competency
National Code
SITHPAT007
State Code
AWR30
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110109 - Cookery
Original Release Date
12/07/2016
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.The unit applies to hospitality and catering organisations that produce and serve specialist patisserie products, including hotels, restaurants and patisseries.The preparation and modelling of marzipan is a high order technical skill used by experienced patissiers who operate independently or with limited guidance from others.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
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 type and size of equipment suitable to requirements.
  • 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 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.
No information
No information
Replaces
State Code National Code Title Type
WF684 SITHPAT401 Prepare and model marzipan Unit of competency
Replaced By
State Code National Code Title Type
OEB57 SITHPAT017 Prepare and model marzipan Unit of competency