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Assemble sweet buffet showpieces. 4.1.Assemble showpiece to achieve balance, proportion and optimum strength.

01 / 02 / 2019 Essays & Coursework

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Unit Sector

Hospitality

Elements and Performance Criteria

ELEMENTS  

PERFORMANCE CRITERIA 

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

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 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 buffet 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. 


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