Modification History
The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.
Version |
Comments |
1.0 |
E Replaces and is equivalent to SITHPAT007A Prepare and display petits fours. Title simplified. Unit structure made consistent across all cooking units. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to more fully articulate content. Any ‘must’ statements in Range moved to Required Knowledge and Critical aspects for assessment. Three prerequisite units removed. SITXFSA101 Use hygienic practices for food safety retained as a prerequisite. |
Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to produce, using standard recipes, specialist petits fours which require finish, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialist petits fours.
Application of the Unit
This unit applies to hospitality and catering organisations which produce and serve specialist patisserie products including hotels, restaurants and patisseries.
It applies to patissiers who usually work under the guidance of more senior chefs.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Pre-Requisites
This unit must be assessed after the following prerequisite unit: |
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SITXFSA101 |
Use hygienic practices for food safety |
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
1. Select ingredients. |
1.1 Confirm food production requirements from food preparation list and standard recipes. 1.2 Calculate ingredient amounts according to requirements. 1.3 Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. |
2. Select, prepare and use equipment. |
2.1 Select equipment of correct type and size. 2.2 Safely assemble and ensure cleanliness of equipment before use. 2.3 Use equipment safely and hygienically according to manufacturer instructions. |
3. Portion and prepare ingredients. |
3.1 Sort and assemble ingredients according to the sequencing of food production. 3.2 Weigh and measure wet and dry ingredients according to the recipe and quantity of petits fours required. 3.3 Minimise waste to maximise profitability of petits fours produced. |
4. Cook bases, fillings and coatings. |
4.1 Use cookery methods for bases , fillings and coatings to achieve desired product characteristics. 4.2 Follow standard recipes and make food quality adjustments within scope of responsibility. 4.3 Pipe a selection of small choux paste shapes. 4.4 Prepare and blind bake sweet paste in small moulds or tins in a variety of shapes. 4.5 Select baking conditions, required oven temperature and bake petits four bases. 4.6 Cool bases in appropriate conditions to retain optimum freshness and product characteristics. 4.7 Store reusable by-products of food preparation for future cooking activities. |
5. Prepare iced petits fours. |
5.1 Cut sponges and bases into a variety of shapes. 5.2 Fill and assemble petits fours according to standard recipe specifications. 5.3 Prepare icing at the correct temperature. 5.4 Ice petits fours with icing of a consistency that achieves required coating thickness and surface gloss. 5.5 Apply icing to ensure a smooth and seamless finish. 5.6 Design and use decorations that enhance flavour and eye appeal. |
6. Prepare fresh petits fours. |
6.1 Select pre-cooked small choux and sweet pastry shapes. 6.2 Fill and assemble fresh petits fours according to standard recipe specifications. 6.3 Use appropriate garnishes, glazes and finishes to enhance flavour and eye appeal. |
7. Prepare marzipan petits fours. |
7.1 Flavour and colour marzipan according to the recipe and soften with egg whites if required. 7.2 Pipe or model marzipan by hand or shape with the aid of moulds to produce mini size fruits. 7.3 Seal marzipan fruits with cocoa butter or food lacquer using applied heat to preserve desired eating characteristics. |
8. Prepare caramelised petits fours. |
8.1 Select and coat fresh fruits or fruit segments with pale amber coloured caramel. 8.2 Sandwich dried fruits or nuts or fill with flavoured marzipan and coat with pale amber coloured caramel. |
9. Present and store petits fours. |
9.1 Visually evaluate petits fours and adjust presentation before displaying. 9.2 Use suitable receptacles to attractively present petits fours according to organisational standards. 9.3 Display petits fours in appropriate conditions to retain optimum freshness and product characteristics. 9.4 Store petits fours and reusable by-products in appropriate environmental conditions . |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
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Required knowledge |
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Evidence Guide
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
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Overview of assessment |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the ability to:
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Context of and specific resources for assessment |
Assessment must ensure use of:
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Method of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
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Guidance information for assessment |
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
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Range Statement
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
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Food production requirements may include: |
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Equipment may include: |
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Ingredients may include those for: |
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Petits fours may include: |
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Bases may include: |
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Fillings may include: |
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Coatings may include: |
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Food quality adjustments may relate to: |
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Decorations may include: |
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To adjust presentation may involve: |
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Receptacles may include: |
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Environmental conditions relates to appropriate: |
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Unit Sector(s)
Hospitality
Competency Field
Patisserie