Unit of competency Outline

Date retreived
22/07/2026 4:08 PM AWST

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Design and produce sweet showpieces

Design and produce sweet showpieces

Unit of competency
National Code
SITHPAT020
State Code
OEB56
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
110109 - Cookery
Original Release Date
18/10/2022
Nominal Hours
45
Description
This unit describes the performance outcomes, skills and knowledge required to design and produce sweet showpieces for display. 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.The unit applies to hospitality and catering organisations that produce, display and serve specialist patisserie products, including hotels, restaurants and patisseries. The preparation and display of showpieces is a high order technical skill used by experienced patissiers who operate independently or with limited guidance from others.The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Design sweet 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 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. 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 artistic flair.
  • 3.3. Choose decorations in appropriate materials, suitable for the occasion.
4. Assemble sweet showpieces.
  • 4.1. Assemble showpiece to achieve balance, proportion and optimum strength.
  • 4.2. Display showpiece to complement 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.
No information
No information
Replaces
State Code National Code Title Type
AWR27 SITHPAT010 Design and produce sweet buffet showpieces Unit of competency