SITHPAT007 _ Learner _Task 1 V3
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Royal Melbourne Institute of Technology *
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Course
SIT31021
Subject
Information Systems
Date
Apr 3, 2024
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9
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angliss:marzipan:tools:workbooks:2020:student tools:sithpat007 _ learner _task 1 v3.docx
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18 December 2019
Learners Instructions Assessment 1
: Demonstration
– Practical task 1, 2 and 3
Unit Code & Title: SITHPAT007 Prepare and model marzipan Student Name: Student ID: Instructions These instructions must be read in conjunction with the Unit Outline. You will find a complete description of the elements for this unit located on the unit subject outline Cheating and plagiarism is considered academic misconduct and will not be tolerated at WAI. Refer to ‘Cheating, Plagiarism and Collusion’ statement in the current ‘Student A to Z Guide’. These assessment tasks require the student to demonstrate the ability to produce a range of modelled marzipan shapes, flowers and figures and to cover with marzipan gateaux, torten, cakes and petit fours. Seal all products will suitable food grade lacquer, cocoa butter spray or glaze and store or package appropriately to enhance shelf life while Ensuring that all food safety hygienic practises are followed. All products to be using recipes and instruction in the Produce and model marzipan workbook. Task 1 You will: •
Produce a flavoured marzipan paste using the recipe provided in the Prepare and model marzipan handbook •
Produce 6 marzipan petit fours and cover with coloured marzipan •
Produce 6 marzipan flowers to decorate petit fours •
Glaze petit fours with edible lacquer •
Package and store marzipan petit fours These products are to be assessed in session 4 as per unit subject outline. Task 2 You will: •
Produce 1 marzipan figurine (teddy bear) •
Produce 3 different shaped marzipan fruits •
Cover 1 gateaux with marzipan •
Cover 3 cakes with marzipan •
Decorate 3 cakes with marzipan fruits •
Decorate 1 gateau with figurine (teddy bear) •
Seal shapes and figurines using edible food lacquer These products are to be assessed in session 7 as per unit subject outline.
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angliss:marzipan:tools:workbooks:2020:student tools:sithpat007 _ learner _task 1 v3.docx
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Task 3 You will: •
Cover 1 torten with marzipan •
Produce 3 different types of marzipan flowers •
Decorate torten with flowers •
Produce 2 marzipan figurines •
Seal flowers and figurines with cocoa butter spray •
Produce a mise en place food preparation list and a useable workflow plan These products are to be assessed in session 8 as per unit subject outline. All of the following tasks are to be done in a simulated patisserie decorating kitchen Note all product need to be to a patisserie industry standard which is •
Products that are consistent in quality, size, shape flavour, texture and appearance •
Finished using suitable appropriate glazes and lacquers and cocoa butter. •
Products are created within commercial time while following cost constraints and waste minimisation. •
Reflecting the required quantities to be produced •
Following procedures for portion control and food safety practices when handling and storing marzipan. The ‘Assessment Checklist’ on Moodle will be used during this assessment tasks. Please ensure that you review this checklist as it is the same as the online version prior to undertaking the assessment tasks. If you are unsure of any task or have questions, please ask your trainer for clarification. Resources, equipment & materials required Equipment and material requirements:
tasks are to be performed in one of the appropriate workplace simulation kitchens. Large equipment and ingredients for the tasks will be provided. Students must bring a complete and clean toolbox as well as wear a full clean uniform. Context and conditions for assessment Time frame:
3 sessions of 2.5 hours In a simulated patisserie decorating kitchen, students will produce a range of marzipan shapes, flowers and figurine and cover with marzipan Cakes, Gateaux and Torten. Products must be identical and produce following food safety standards in the required time. Each of the products must be produced up to industry standards to be packed and sent to the William Angliss bakeshop at the end of each session.
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You must take a picture of each finished product with your name attached to each of the picture and upload it on Moodle before your trainer assesses your finished product. Decision making rule To be assessed as satisfactory for this assessment each observable criteria in the ‘Demonstration Assessment Checklist’ must be demonstrated satisfactorily. Criteria will be ticked off as satisfactory when the assessor has observed the learner successfully complete each task. Reassessment and appeals Reassessment and appeal information is to be read in conjunction with the Unit Outline. If you are not marked satisfactory on all criteria in the Demonstration Assessment Checklist’, your assessor will arrange another time for reassessment. The trainer will provide guidance as to the areas of the learning materials that the need to review prior to the reassessment. A time needs to be organised for a reassessment to occur. Assessment Appeals If you wish to appeal an assessment decision you should initially talk with your trainer/assessor and see if the situation can be resolved. If you are not satisfied with the outcome you may then lodge a formal complaint. For further information refer to the: • Student Academic and Non-Academic Grievance Complaints Policy • Student Academic and Non-Academic Grievance Complaints Procedure
STUDENT DECLARATION
: I declare that I have read and understood all of the requirements needed to complete the assessment tasks required to successfully complete this unit. Student Signature: ________________________________ Date: ____/____/_______
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18 December 2019
Assessment Checklist Assessment 1
: Demonstration
– Practical task 1
Unit code and title SITHPAT007 Prepare and model marzipan Assessment site William Angliss institute of Tafe Assessment date/s Produce a flavoured marzipan paste using the recipe provided in the Prepare and model marzipan handbook. Produce 6 marzipan petit fours, cover them with coloured marzipan and sealed with edible lacquer Produce 6 marzipan flowers to decorate the petits fours
The student demonstrated the following: For Not Satisfactory Mark Box with X 1. Marzipan paste •
Production Select and weigh suitable ingredients as per the recipe taking into account ingredient freshness and stock rotation requirements to minimise waste. Select, assemble and use appropriate equipment safely and hygienically to produce a marzipan paste. Ensuring that equipment is clean before and after marzipan paste production Weigh and measure wet and dry ingredients according to recipe to produce correct quantity of marzipan paste Identify any consistency problems and adjusted wet or dry ingredient if necessary to produce a marzipan paste to required consistency, texture, moisture content, flavour and taste. Finished marzipan paste was produced to appropriate consistency and smoothness for modelling marzipan. 2. Shape marzipan •
Petit fours Weigh marzipan paste and shaped into spheres evenly around roasted hazelnuts. 3. Cover with marzipan •
Petit fours Select, weigh and appropriately colour suitable marzipan for covering petit fours and marzipan flowers
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•
Marzipan flowers Roll Marzipan to appropriate thickness and covered petit fours with marzipan ensuring that marzipan is even and smooth. Marzipan flower produced to correct thickness and size using flower cutters. Decorate Petit fours using marzipan flowers. 4. Finished petit fours Petit fours are finished to correct appearance, shape, size and structure. 5. Glaze marzipan flowers and petit fours Marzipan petit fours and flowers are sealed with food lacquer ensuring lacquer is applied evenly. 6. Package marzipan products Package Marzipan petit fours to enhance visual appeal and shelf life. 7. Store and potion marzipan products Portion Marzipan products and store following food safety procedures and in appropriately condition to preserve quality. 8. Cleaning Clean Kitchen, clean and sanitize tools and equipment and store in their appropriate location. 9. Food safety hygienic practises Full clean uniform is worn, hair tied (if applicable) and student is clean and has followed all food safety practise during the whole process. 10. Time management Demonstrate knowledge of managing own speed, timing by finishing products within the allocated time. Outcome: Satisfactory Not Satisfactory Comments/feedback to the student
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Assessment Checklist Assessment 1
: Demonstration
– Practical task 2
Unit code and title SITHPAT007 Prepare and model marzipan Assessment site William Angliss institute of Tafe Assessment date/s Produce 1 figurine (teddy bear) Produce 3 different shaped marzipan fruits Cover 1 gateaux with marzipan and decorate with figurine (teddy bear) Cover 3 cakes with marzipan and decorate with marzipan fruits Seal shapes with sugar glaze and figurines using edible food lacquer The student demonstrated the following: For Not Satisfactory Mark Box with X 1. Cover with Cakes and gateaux marzipan Select, weigh and appropriately colour suitable marzipan icing and covering cakes and gateaux. Ensure that cakes and Gateau are level and smooth.Roll Marzipan to appropriate thickness for covering cakes and gateau. Cover cakes and gateau with marzipan ensuring that marzipan is smooth and free from cracks and marks. 2. Produce marzipan shapes •
Fruits Weigh and appropriately colour marzipan paste and produced 3 different marzipan fruits shapes which are consistent in size and are appropriate shape and appearance. 3. Produce marzipan figurines •
Teddy bear Produce using appropriate techniques to model and mould a marzipan figurine to required size and shape (teddy bear) 4. Seal marzipan fruits and figurine with food lacquer and sugar glaze Seal marzipan fruits and cakes with sugar glaze and figurine with food Lacquer ensuring it’s applied evenly and completely over marzipan products. To enhance visual appearance and increase shelf life. 5. Decorate cake and gateau Decorate cakes with marzipan fruits considering position and placement of fruit to enhance visual appeal. Decorate gateau with marzipan teddy bear considering position and placement of figurine to enhance visual appeal.
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6. Store marzipan products Store Marzipan shapes and cakes are in appropriately condition to preserve quality. 7. Time management Demonstrate knowledge of managing own speed, timing by finishing products within the allocated time. Outcome: Satisfactory Not Satisfactory Comments/feedback to the student
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18 December 2019
Assessment Checklist Assessment 1
: Demonstration
– Practical task 3
Unit code and title SITHPAT007 Prepare and model marzipan Assessment site William Angliss institute of Tafe Assessment date/s Cover 1 torten with marzipan. Produce 3 different types of marzipan flowers Decorate torten with flowers Produce 2 different marzipan figurines Seal flowers and figurines with cocoa butter spray The student demonstrated the following: For Not Satisfactory Mark Box with X 1. Cover with Torten marzipan Select weigh and appropriately colour suitable marzipan for covering Torten. Ensure torten is level and smooth Marzipan is rolled to correct thickness and size for covering Torten Cover Torten with marzipan ensuring that marzipan is even, smooth, seamless and level. 2. Produce marzipan Flowers Weigh and appropriately colour marzipan paste and shape into 3 different flowers. 3. Produce marzipan figurines Weigh and appropriately colour marzipan paste and shape into 2 different figurines of appropriate size and shape. 4. Decorate cake and gateau Decorate Torten with marzipan flowers considering position and placement of flowers to enhance visual appeal. 5. Seal marzipan flowers and figurines with Cocoa butter Seal marzipan flowers and figurines with cocoa butter spray ensuring it’s applied evenly and completely over marzipan products. To enhance visual appearance and increase shelf life. 6. Store marzipan products Marzipan flowers and shapes are stored in appropriately condition to preserve quality.
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7. Time management (workflow plan) Demonstrate knowledge of mise en place requirements and managing own speed, timing and productivity by creating and submitting a food preparation list and a useable workflow plan and by finishing products within the allocated time. Comments/feedback to the student Outcome: Satisfactory Not Satisfactory Student declaration (upon completion)
: I declare that no part of this assessment has been copied from any other person's work, except where due acknowledgment is made in the text, and no part of this assessment has been written for me by any other person except where such collaboration has been authorised by the assessor concerned. I have seen the results of my assessment, have been provided with feedback and agree with the assessment resulted above. Student Signature: ________________________________ Date: ____/____/_______
Assessor’s name: Assessor’s signature: Date:
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