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D1.HPA.CL4.04
Trainee Manual
Prepare and model
marzipan
D1.HPA.CL4.04
Trainee Manual
Project Base
Acknowledgements
The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member
States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia,
Myanmar, Philippines, Singapore, Thailand and Viet Nam.
The ASEAN Secretariat is based in Jakarta, Indonesia.
General Information on ASEAN appears online at the ASEAN Website: www.asean.org.
All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox
Development for Front Office, Food and Beverage Services and Food Production Divisions”.
This publication is supported by the Australian Government’s aid program through the ASEAN-
Australia Development Cooperation Program Phase II (AADCP II).
Copyright: Association of Southeast Asian Nations (ASEAN) 2013.
All rights reserved.
Disclaimer
Every effort has been made to ensure that this publication is free from errors or omissions. However,
you should conduct your own enquiries and seek professional advice before relying on any fact,
statement or matter contained in this book. The ASEAN Secretariat and William Angliss Institute of
TAFE are not responsible for any injury, loss or damage as a result of material included or omitted
from this course. Information in this module is current at the time of publication. Time of publication is
indicated in the date stamp at the bottom of each page.
Some images appearing in this resource have been purchased from stock photography suppliers
Shutterstock and iStockphoto and other third party copyright owners and as such are non-transferable
and non-exclusive. Clip arts, font images and illustrations used are from the Microsoft Office Clip Art
and Media Library. Some images have been provided by and are the property of William Angliss
Institute.
Additional images have been sourced from Flickr and SKC and are used under Creative Commons
licence: http://creativecommons.org/licenses/by/2.0/deed.en
File name: TM_Prepare_&_model_mazipan_FN_030214
Table of contents
Unit descriptor................................................................................................................... 3
Glossary ........................................................................................................................... 7
Introduction ....................................................................................................................... 9
Recommended reading................................................................................................... 41
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Trainee Manual
Prepare and model marzipan
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Trainee Manual
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Introduction to trainee manual
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Introduction to trainee manual
Front Office
Travel Agencies
Tour Operations.
All of these competency standards are available for you to look at. In fact you will find a
summary of each one at the beginning of each Trainee Manual under the heading ‘Unit
Descriptor’. The unit descriptor describes the content of the unit you will be studying in the
Trainee Manual and provides a table of contents which are divided up into ‘Elements’ and
‘Performance Criteria”. An element is a description of one aspect of what has to be
achieved in the workplace. The ‘Performance Criteria’ below each element details the
level of performance that needs to be demonstrated to be declared competent.
There are other components of the competency standard:
Unit Title: statement about what is to be done in the workplace
Unit Number: unique number identifying the particular competency
Nominal hours: number of classroom or practical hours usually needed to complete
the competency. We call them ‘nominal’ hours because they can vary e.g. sometimes
it will take an individual less time to complete a unit of competency because he/she
has prior knowledge or work experience in that area.
The final heading you will see before you start reading the Trainee Manual is the
‘Assessment Matrix’. Competency based assessment requires trainees to be assessed in
at least 2 – 3 different ways, one of which must be practical. This section outlines three
ways assessment can be carried out and includes work projects, written questions and
oral questions. The matrix is designed to show you which performance criteria will be
assessed and how they will be assessed. Your trainer and/or assessor may also use
other assessment methods including ‘Observation Checklist’ and ‘Third Party Statement’.
An observation checklist is a way of recording how you perform at work and a third party
statement is a statement by a supervisor or employer about the degree of competence
they believe you have achieved. This can be based on observing your workplace
performance, inspecting your work or gaining feedback from fellow workers.
Your trainer and/or assessor may use other methods to assess you such as:
Journals
Oral presentations
Role plays
Log books
Group projects
Practical demonstrations.
Remember your trainer is there to help you succeed and become competent. Please feel
free to ask him or her for more explanation of what you have just read and of what is
expected from you and best wishes for your future studies and future career in tourism
and hospitality.
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Unit descriptor
Unit descriptor
Prepare and model marzipan
This unit deals with the skills and knowledge required to Prepare and model marzipan in a
range of settings within the hotel and travel industries workplace context.
Unit Code:
D1.HPA.CL4.04
Nominal Hours:
30 hours
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Unit descriptor
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Assessment matrix
Assessment matrix
Showing mapping of Performance Criteria against Work Projects, Written
Questions and Oral Questions
The Assessment Matrix indicates three of the most common assessment activities your
Assessor may use to assess your understanding of the content of this manual and your
performance – Work Projects, Written Questions and Oral Questions. It also indicates
where you can find the subject content related to these assessment activities in the
Trainee Manual (i.e. under which element or performance criteria). As explained in the
Introduction, however, the assessors are free to choose which assessment activities are
most suitable to best capture evidence of competency as they deem appropriate for
individual students.
2.1 9, 10,
Mold/model marzipan 2.1 4
11, 12
2.2 13, 14
Apply colours to marzipan models 2.2 5
15
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Assessment matrix
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Glossary
Glossary
Term Explanation
Almond meal Almonds that have been grated to a small sand like
consistency
Almond paste Mixture of Sugar and almond meal with more sugar than
almond meal
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Glossary
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Introduction
Introduction
Marzipan
Marzipan is a confectionery consisting primarily of ground almonds and icing sugar.
These days, marzipan comes in many forms (raw or cooked) and the proportion of
almonds and sugar varies according to the manufacturer.
Some marzipan will have an addition of glucose, egg white and softeners to help give it a
longer shelf life and softer texture.
History
Marzipan has become so popular over the years that more than 15 countries lay claim to
having invented it.
The French villagers of Bourges say that a local baker invented the confection in the 15th
century.
The Spanish tourist office would have us think that marzipan is of Castilian origin, and the
good folks of Calcutta are sure that the delicious candy was concocted by a local 13th
century monk.
The residents of Tokyo are just as certain that it was first cooked up by a sect of Shintu
priests in a local monastery, and some Hawaiians are convinced that the candy was a gift
from the gods that watch over the volcanoes on the island of Oahu.
Even Jerusalem has a claim to this delightful sweet. According to the 1902 version of the
Larousse Gastronomique, marzipan “was probably the product of some order of nuns,
possibly in the Holy City of Jerusalem, who earned their keep by making many little cakes
and sweets and discovered the recipe”.
For all of the claims, however, the truth is that marzipan evolved in the Middle East as
early as the fifth century.
In fact, it was one of the sweets most enjoyed by the prophet Mohammed. Thought of as
a holiday treat in many countries, the English exchange gifts of marzipan to celebrate the
New Year; the French enjoy it at Easter; and Germans partake of it during Fasching, just
prior to Lent.
Vietnamese find it most appealing during the Tet season and Tibetans consider it
appropriate for wedding feasts.
Arabs and Jews find marzipan the perfect sweet for any festive occasion.
Marzipan is a perfect sweet in hot humid climates as it requires no refrigeration.
Marzipan products are common in cultures that do not have a high dairy industry and the
use of cream and butter is low.
Marzipan has evolved over time. Sugar production has evolved
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Introduction
Blanching of almonds
Almonds for making marzipan have to be blanched.
Blanched almonds are almonds with the brown skin removed.
Almonds can be purchased blanched but they are easy to do yourself.
Bring water to the boil and plunge almonds into the water and allow to sit for
approximately 1 minute
Remove from the water and refresh in cold water
When almonds have cooled remove from the cold water and place onto paper towel
Now the skin can be removed by sqeezing the nuts between your fingers and the white
clean nut will appear.
Now the white almonds need to go back into a hot oven to dry the surface
Some people will even cook until lightly roasted to impart another flavour dimension to the
marzipan.
When the nuts are cool they can be stored until required or can be ground as required.
Do not ground the almonds hot as the oil may separate from the nuts and spoil the flavour
and texture of the marzipan.
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Element 1: Prepare modelling marzipan
Element 1:
Prepare modelling marzipan
1.1 Select and weigh ingredients
1.2 Combine ingredients
Marzipan can be purchased pre-made and different qualities can be obtained.
It is not commercially viable to make marzipan in small quantities due to the expense of
labour and the need for specialist equipment.
Modelling marzipan will be more like fifty percent sugar with glucose added. The adding of
the glucose make the mixture more pliable.
Modelling marzipan will be different to best quality eating marzipan. This is due to cost.
Marzipan can be modelled like putty. In Europe marzipan is popular in many forms but
there is a liking for fruit shaped and coloured mazipan products.
Popoular shapes are strawberries, peaches, bananas as well as carrots and apples.
If marzipan is mainly for the artistic decoration then a low percentage of almonds is
recommended or just use a straight sugar paste.
If the marzipan is going to be for the quality as well as for artistic
shape then use the best marzipan that the enterprise pricing
structure can afford.
A good quality marzipan, with the desired characteristics required
for modelling would be one that is ground to a very fine paste.
The more time you spend grinding the almonds, the smoother your
paste will become.
Kneading and mixing the pure icing sugar in completely will also help.
Make sure you use pure icing sugar…Why?
Caster sugar is too grainy and will not dissolve when mixed through
Icing sugar mixture has corn flour in it, which dries out the almond.
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Element 1: Prepare modelling marzipan
Ingredients:
Total 760 g
Method:
Pound the almonds to a fine paste with a mortar and pestle (or in a food processor)
then add to a pan with the rest of the ingredients
Cook the mixture over a low heat while mixing constantly with a wooden spoon until
dry
Place the mixture back into the mortar and pestle and work it to a very smooth paste
It can be kept in the fridge if well sealed for about a month and about 6 months in the
freezer.
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Element 1: Prepare modelling marzipan
Ingredients:
Egg whites 50 g
Total 650 g
Method:
Put the sugar and water in a small pan and cook over low heat, stirring occasionally,
until the sugar dissolved
Add the cream of tartar and quickly bring to the boil. Boil with a candy thermometer
until it reaches 115 C, soft ball stage
Remove from the heat and beat until the mixture turns cloudy
Add the almond meal and the essence and cook for 2 min,
stirring constantly
Dust a table with icing sugar and cover with glad wrap till cold
Knead for 2-3 min until it is completely smooth and free of
cracks and wrap in plastic bag
It can be kept in the fridge if well sealed for about a month and
about 6 months in the freezer.
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Element 1: Prepare modelling marzipan
The best raw Marzipan recipe is: 2 parts almond to 1 part sugar
Ingredients: Recipe 1
Total 375 g
Method:
The almonds are pounded to a fine paste in the mortar and pestle (or food processor)
and then the sugar is folded through with enough water to make a smooth paste.
Wrap in plastic bag
It can be kept in the fridge if well sealed for about a month and about 6 months in the
freezer.
Ingredients: Recipe 2
Total 850 g
Method:
Sift the icing sugar and almond meal into a bowl, add the glucose and sugar syrup
Knead with hands to form a firm, smooth paste. Wrap in plastic bag
It can be kept in the fridge if well sealed for about a month and about 6 months in the
freezer.
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Element 1: Prepare modelling marzipan
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Element 1: Prepare modelling marzipan
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the agreed date.
How the student provides evidence for these skill demonstration is to be agreed with the
Trainer.
For this unit the student is going to produce a selection of
Moulded marzipan products
Modelled marzipan products.
For this assessment the student needs to produce some marzipan
Make the formula that you have chosen and the Trainer has agreed
Allow at least 24 hours for marzipan to mature before using for moulding.
Set out a report on what potential problems can occur when making marzipan
Clarify what will be the action if such a problem was to occur
This should be part of the Food Safety plan.
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Element 1: Prepare modelling marzipan
Summary
Prepare modelling marzipan
Combine ingredients:
Follow standard recipe to produce consistent product
Cooked or raw marzipan
Mix until all ingredients are well combined to produce a fine homogenous mass.
Identify potential problems and take appropriate actions to maintain desired characteristics
of modelling marzipan:
All equipment must be clean
Flour in marzipan can cause fermentation
Particles of foreign matter will show in finished product.
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Element 1: Prepare modelling marzipan
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Element 2: Produce moulded and modelled shapes
Element 2:
Produce moulded and modelled
shapes
2.1 Mold/model marzipan
Marzipan used for figurines, flowers and fruits should be weighed before shaping to make
sure they are all even sizes.
Accuracy and standard shapes are very important as marzipan is an expensive
commodity.
Accurancy in weighing modelled marzipan is important for cost control
Flowers should be 40 – 60 g
Buds 20 – 30 g
Figurine and animals 100 – 150 g
Fruits 10 – 30 g.
These weights are only a guideline as it will differ between
different companies and manufacturers as well as its required
purposes.
Marzipan plaques can be made in any colors, shapes and sizes.
It is very traditional in Europe to make marzipan plaque to look like old parchment paper.
To give it that used look, a rectangle of uncolored marzipan is rolled at the edge and a
torch is used to lightly scorch the corners.
Moulded marzipan
Moulded marzipan is produced by using a two piece press.
A pre determined amount of marzipan is placed into one sideand the other side is pressed
over and a resultant figure is produced.
Modelled marzipan
Modelled marzipan is produced by taking individual pieces and sticking them together.
Example: Elephant
Body and legs
Head
Ears
Tail.
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Element 2: Produce moulded and modelled shapes
Modelling allows for better colour combinations and better shaping of individual parts.
Moulded pieces need to be extracted from the mould with no damage to mould or
moulded marzipan. The definition or shape of the piece is not as good.
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Element 2: Produce moulded and modelled shapes
Student Activity
Students are expected to source ideas online
What 'ebooks' can you find regarding marzipan modelling
Look for books on Cake decorating. Many will have chapters on modelling figurines
What can you find on uTube regarding modelling?
'If you can model clay you can model marzipan'
1. Start by making a cone shape for the centre then by rolling a sphere and flattening it.
2. To make petals:
Make a small ball with marzipan and flatten it between
two plastic sheets to make a flat round piece
Roll marzipan on the bench and cut petal shapes with
a rose petal cutter.
3. Now wrap the petals one at the time around the bud
and pinch the edges to give the characteristic petal
shape.
4. You can add three, then five petals to your rose. Do
not make it too big otherwise it will collapse.
5. Attach a calyx and some green leaves to the base of
the rose and allow it to dry a little before spraying with
edible lacquer.
Roses are very popular but any types of flowers can be
done with marzipan just as with modelling paste.
Green leaves and calyx can be cut and shaped and attach to the flowers with a little egg
white.
Marzipan logs can be moulded or carved and small flowers and leaves can be attached
to it to make a small show piece.
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Element 2: Produce moulded and modelled shapes
Banana
1. Take 30g of paste and mix a bit of yellow through it
2. Roll the paste to an oblong shape, going slightly thinner
at the ends and curve
3. Take a clove; break the stalk off
4. Place the stalk in one and of the banana and the head in
the other end
5. With a very fine pointed paint brush gently place strokes
along the banana in various places.
Pear
1. Colour 30g of paste with green
2. Roll into a ball and slightly taper the top
3. Gently press the rounded end on the bench so it
will stand
4. Break clove in half and place the head in the
bottom of the pear and stalk in the top
5. Use some red colour to give the pear a light blush.
Orange
1. Colour 30g of paste with orange colour
2. Roll into a round shape slightly depressing the
top and bottom with your small rounded
marzipan tool
3. Roll the ball gently along the coarse edge of a
grater
4. Take a clove and press it into the top of the
orange
5. Shape a little green leaf and attach to the base of the clove.
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Element 2: Produce moulded and modelled shapes
Apple
1. Colour 30 g of paste and shape into a round
ball
2. Curve the top of the ball inwards
3. Place a clove head in the base of the apple
and at the top
4. With a bit of red colour give the apple a light
blush.
Lemon
1. Colour 30 g of paste with yellow and make an oval
shape
2. Gently pull the paste at the ends to make a soft
point slightly larger at one end
3. Place cut clove head in the base of the lemon
4. With a bit of green colour give the lemon a light
blush a its base.
Carrot
1. Colour 30 g of paste and roll into a ball
2. Gently taper it off at the end
3. With the back of a paring knife place ridges along
the length of the carrot
4. Use a small sprig of green paste to create the tops
leaves.
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Element 2: Produce moulded and modelled shapes
Plum Strawberry
Capsicum Mango
Apricot Durian
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Element 2: Produce moulded and modelled shapes
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6 12
8 14
10 16
The marzipan needs to be rolled into a thin layer larger than the cake’s circumference (the
distance around the edge of the cake).
You can roll your marzipan between 2 sheets of plastic wrap to form a round shape as it
makes it easier to handle or you can roll it on a bench but make sure it is dusted with icing
sugar to prevent it sticking.
Then, roll it around a rolling pin to make it easier to carry to the cake.
Bear-in-mind that whichever techniques you choose, practice makes perfect, so do not
despair if it does not work the first time. It can be tricky!
Invert the rolled marzipan on top of the cake. Then, centre it over the middle of the cake
and lightly smooth it, working from the top down, and trimming the edges if necessary.
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Marzipan is used to cover the top of iced petit fours to give it a flat surface for dipping and
marzipan flowers can be used to decorate the top.
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Element 2: Produce moulded and modelled shapes
Marzipan filled dried fruits are also a very beautiful and tasty addition to a buffet. Marzipan
can also be sandwiched between nuts halves. They can be filled with marzipan and
dipped in chocolate or caramel.
Handling of marzipan
Make sure utensils, hands and work bench are extremely clean and sanitized. Any
mark of dirt or dust will show and the marzipan will be contaminated.
Wash your hands frequently while working as they will become sticky and oily. Make
sure you dry your hands thoroughly before touching the marzipan again or you will
find it become tacky
If your hands sweat a lot it is better to wear gloves
Use pure icing sugar to keep your hands and table surface dry. Do not over use or this
will dry the marzipan
Never use flour as this will cause fermentation, and corn flour will cause the marzipan
to crack
Do not over work marzipan as the high content of oil will leach out of the almonds
If at any time the marzipan smells rancid, throw it out because it is made from nuts,
which contain oils, which are perishable and can turn rancid.
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Element 2: Produce moulded and modelled shapes
Means ‘Little Bethmann of Frankfurt (city in Germany)’ name given to them to honor the
family of Simon Moritz von Bethmann.
Ingredients:
Ingredients Quantity
Marzipan 120g
Flour 1 tsp
Sugar 50g
Method:
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Ingredients:
Ingredients Quatity
Sugar 80g
Egg white 1
Lemon zest 1
Method:
Mix the marzipan, sugar, whites, zest and almond oil together to form a smooth dough
Make about 20 marzipan crescent and roll them in the almonds
Melt the chocolate for dipping the biscuits
Bake at 200°C for 12-15 minutes and then cool on a rack
When cool dip both ends in chocolate.
Marzipan has many uses in pastissier work due to the flavour and rich content of oil.
Fillings for danish pastry
Addition to sponge goods
Masking of fruit cakes
Making petit fours
Centres for chocolate confectionary.
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Element 2: Produce moulded and modelled shapes
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the agreed date.
How the student provides evidence for these skill demonstration is to be agreed with the
Trainer.
For this unit the student is going to produce a selection of:
Moulded marzipan products
Modelled marzipan products.
For this assessment the student needs to show evidence that they can do the following.
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Element 2: Produce moulded and modelled shapes
Summary
Produce moulded and modelled shapes
Mould/model marzipan
Students will need to acquire basic designs
There are many websites and books that are available for design ideas
All models should be weighed and costed
Everything must be in balance; size and proportion.
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Element 3: Store marzipan products
Element 3:
Store marzipan products
3.1 Store modelling marzipan, marzipan products
or models in appropriate conditions
Introduction
Storage of marzipan
Marzipan is an expensive product; it is important to preserve its quality
Make sure your marzipan is covered at all times when not in use as it will dry quickly.
Dried out marzipan needs to be thrown out, it cannot be saved or re-used
Use re-sealable plastic bags and cling wrap to store marzipan. If stored correctly,
marzipan can last up to a year
Correct storage = vacuum packed (if available) and stored in a dry, cool place out of
direct sunlight at around 15 C
It can be frozen, but due to it high percentage of natural oil, to thaw it must be left in
the fridge till defrosted and then left at room temperature until needed.
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Element 3: Store marzipan products
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Element 3: Store marzipan products
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the agreed date.
How the student provides evidence for these skill demonstration is to be agreed with the
Trainer.
For this unit the student is going to produce a selection of:
Moulded marzipan products
Modelled marzipan products.
For this assessment the student needs to show evidence that they can do the following.
Prepare a report that will outline the following points.
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Summary
Store marzipan products
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Presentation of written work
2. Style
Students should write in a style that is simple and concise. Short sentences
and paragraphs are easier to read and understand. It helps to write a plan
and at least one draft of the written work so that the final product will be
well organized. The points presented will then follow a logical sequence
and be relevant. Students should frequently refer to the question asked, to
keep ‘on track’. Teachers recognize and are critical of work that does not
answer the question, or is ‘padded’ with irrelevant material. In summary,
remember to:
Plan ahead
Be clear and concise
Answer the question
Proofread the final draft.
Format
All written work should be presented on A4 paper, single-sided with a left-hand margin. If
work is word-processed, one-and-a-half or double spacing should be used. Handwritten
work must be legible and should also be well spaced to allow for ease of reading. New
paragraphs should not be indented but should be separated by a space. Pages must be
numbered. If headings are also to be numbered, students should use a logical and
sequential system of numbering.
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Presentation of written work
Cover Sheet
All written work should be submitted with a cover sheet stapled to the front that contains:
The student’s name and student number
The name of the class/unit
The due date of the work
The title of the work
The teacher’s name
A signed declaration that the work does not involve plagiarism.
Keeping a Copy
Students must keep a copy of the written work in case it is lost. This rarely happens but it
can be disastrous if a copy has not been kept.
Inclusive language
This means language that includes every section of the population. For instance, if a
student were to write ‘A nurse is responsible for the patients in her care at all times’ it
would be implying that all nurses are female and would be excluding male nurses.
Examples of appropriate language are shown on the right:
Mankind Humankind
Host/hostess Host
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Recommended reading
Recommended reading
Bilheus, Roland; 1989 (2nd edition); Decorations, Borders and Letters, Marzipan, and
Modern Desserts; Wiley
Braker, Flo; 2000; Sweet Miniatures: The Art of Making Bite-Size Desserts; Chronicle
Books
Braker, Flo; 2001; Essential guide to cake decorating; Murdoch Press
Greweling, Peter; 2012; Chocolates and Confections: Formula, Theory, and Technique for
the Artisan Confectioner; Wiley
Jans, Guido; 2007; Marzipan; Fall River Press
Parrish, Maisie; 2003; Marzipan Magic: Animal Modelling Made Easy; B.Dutton Publishing
Parrish, Maisie; 2007; Marzipan Magic; Dutton Publishing
Parrish, Maisie; 2010; Fun and Original Childrens Cakes; A David and Charles book
Publication
Two Magpies Publishing; 2013; The A-Z of Marzipan Sweets; Two Magpies Publishing
Winterflood, James; 1970; Modelling with Marzipan; John Renshaw and Co.
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Recommended reading
© ASEAN 2013
42 Trainee Manual
Prepare and model marzipan
Trainee evaluation sheet
© ASEAN 2013
Trainee Manual 43
Prepare and model marzipan
Trainee evaluation sheet
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© ASEAN 2013
44 Trainee Manual
Prepare and model marzipan
Trainee Self-Assessment Checklist
Yes No*
Statement by Trainee:
I believe I am ready to be assessed on the following as indicated above:
Note:
For all boxes where a No* is ticked, please provide details of the extra steps or work you
need to do to become ready for assessment.
© ASEAN 2013
Trainee Manual 45
Prepare and model marzipan
Trainee Self-Assessment Checklist
© ASEAN 2013
46 Trainee Manual
Prepare and model marzipan