Assessor Resource

SITHPAT005
Produce petits fours

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the performance outcomes, skills and knowledge required to produce, using standard recipes, specialised petits fours which require finishing, 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 specialised petits fours.

The unit applies to hospitality and catering organisations that produce and serve specialised patisserie products, including hotels, restaurants and patisseries.

It applies to patissiers who usually work under the guidance of more senior chefs.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

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

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 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. Portion and prepare ingredients.

3.1.Sort and assemble ingredients according to food production sequencing.

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 petit four bases.

4.6.Cool bases in appropriate conditions to retain optimum freshness and product characteristics.

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 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 visual 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 in appropriate environmental conditions.

9.5.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

follow classical and contemporary standard recipes to safely and hygienically produce and decorate two different types of petits fours from each of the following main groups:

iced petits fours

fresh petits fours

marzipan petits fours

caramelised petits fours

use each of the following flavoured fillings at least once when preparing the above petits fours:

cream

custard

ganache

use each of the following coatings at least once when preparing the above petits fours:

caramel

cocoa butter

food lacquer

use each of the following decorations at least once when decorating the above petits fours:

chocolate

fresh fruits

glazes

use appropriate preparation and cookery methods from the list in the knowledge evidence when producing the above petits fours

prepare above petits fours:

that are consistent in quality, size, shape and appearance

within commercial time and cost constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing petits fours

responding to special customer requests and dietary requirements.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

ingredients commonly used to produce petits fours

classical and contemporary petits fours specified in the performance evidence

contents of stock date codes and rotation labels

preparation and cookery methods used when producing petit four fillings, coatings and decorations listed in the performance evidence:

adding fats and liquids to dry ingredients

adding flavourings or colourings

blind baking sweet paste in small moulds

piping of choux pastry into small shapes

preparing and using pre-bake finishes and decorations

selecting and preparing appropriate cake tins and moulds

stirring and aerating to achieve required consistency and texture

using required amount of batter and paste according to desired characteristics of finished products

weighing or measuring and sifting dry ingredients

whisking, folding, piping and spreading

expected product characteristics of the classical and contemporary petits fours specified in the performance evidence:

appearance

colour

consistency

crumb structure

moisture content

shape

size

taste

texture

historical and cultural derivations of a variety of petits fours

appropriate cooking temperatures and times for petits fours and fillings

indicators of freshness and quality of stocked ingredients for petits fours

mise en place requirements for producing petits fours and fillings

common bases used for producing petits fours:

choux pastry

sponge

sweet pastry

types of caramelised petits fours:

filled

fresh or dried fruit

fresh or dried nuts

unfilled

types of marzipan based petits fours:

coloured

flavoured

modelled by hand

sealed with cocoa butter or food lacquer

shaped with the aid of moulds

decoration techniques for petits fours:

cocoa mass screen techniques

cigarette paste decoration techniques

appropriate environmental conditions for storing petits fours and re-usable by-products of their preparation to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce petits fours.

Skills must be demonstrated in an operational pastry kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial grade work benches (1.5 m/person)

commercial cake mixer and attachments:

dough hook

paddle

whisk

commercial refrigeration and freezer unit with shelving

double sinks with hot and cold water

gas or electric stove tops

industrial strength food processor

marble bench or slab

ovens with timer and trays:

convection

deck

microwave

pastry/dough break

proofer

storage facilities:

shelving

trays

small equipment:

beaters

bowl cutters

cake moulds

cutting boards

cutting implements for nuts and fruits

fluted and plain flan rings and cutter

food handler gloves

graters

knives:

large serrated cake knives

measurers:

metric calibrated measuring jugs

oven mitts

saccharometer

scales

service-ware:

platters, dishes, and bowls

serving tongs and trowels

sets of stainless steel bowls

silicon mats

small utensils:

flour and drum sieves

strainers and chinois

spatulas

whisks:

fine stainless steel wire

coarse stainless steel wire

spatulas

spoons:

wooden spoons

large plain and slotted metal spoons

storage containers and trays

wire cooling racks

specific equipment for producing petits fours:

chocolate thermometer

dipping forks

icing and decorating equipment:

chocolate spray gun

crimpers

decorative combs

fine icing sugar sieves

fine paint brushes

fine piping tubes

matfer-type stencils

piping bags and attachments

silk screens

presentation equipment:

cake boards

cake boxes

cake stands:

multi-tier

clear cover

cake wheels

doilies

mirrors

petit four cutters

petit four dipping racks

petit four moulds

petit four paper cases

platters

refrigerated cake display cases or towers

receptacles made from both edible and non-edible materials:

ceramic

chocolate

croquant

crystal

glass

metallic platters and trays

sugar lace

tulip paste

diverse and comprehensive range of commercial ingredients for the petits fours specified in the performance evidence

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

food preparation lists

mise en place lists, menus, standard recipes, and recipes for special dietary requirements

ordering and docketing paperwork

food safety plans

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

industry realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

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

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 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. Portion and prepare ingredients.

3.1.Sort and assemble ingredients according to food production sequencing.

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 petit four bases.

4.6.Cool bases in appropriate conditions to retain optimum freshness and product characteristics.

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 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 visual 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 in appropriate environmental conditions.

9.5.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Food quality adjustments must involve consideration of factors relating to:

ratio of wet to dry ingredients

taste

temperature

texture.

Adjusting presentation must involve consideration of:

fillings, icings and decorations to maximise visual appeal:

balance

colour

contrast

plating food for practicality of:

customer consumption

service

wiping drips and spills.

Environmental conditions must ensure appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

follow classical and contemporary standard recipes to safely and hygienically produce and decorate two different types of petits fours from each of the following main groups:

iced petits fours

fresh petits fours

marzipan petits fours

caramelised petits fours

use each of the following flavoured fillings at least once when preparing the above petits fours:

cream

custard

ganache

use each of the following coatings at least once when preparing the above petits fours:

caramel

cocoa butter

food lacquer

use each of the following decorations at least once when decorating the above petits fours:

chocolate

fresh fruits

glazes

use appropriate preparation and cookery methods from the list in the knowledge evidence when producing the above petits fours

prepare above petits fours:

that are consistent in quality, size, shape and appearance

within commercial time and cost constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing petits fours

responding to special customer requests and dietary requirements.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

ingredients commonly used to produce petits fours

classical and contemporary petits fours specified in the performance evidence

contents of stock date codes and rotation labels

preparation and cookery methods used when producing petit four fillings, coatings and decorations listed in the performance evidence:

adding fats and liquids to dry ingredients

adding flavourings or colourings

blind baking sweet paste in small moulds

piping of choux pastry into small shapes

preparing and using pre-bake finishes and decorations

selecting and preparing appropriate cake tins and moulds

stirring and aerating to achieve required consistency and texture

using required amount of batter and paste according to desired characteristics of finished products

weighing or measuring and sifting dry ingredients

whisking, folding, piping and spreading

expected product characteristics of the classical and contemporary petits fours specified in the performance evidence:

appearance

colour

consistency

crumb structure

moisture content

shape

size

taste

texture

historical and cultural derivations of a variety of petits fours

appropriate cooking temperatures and times for petits fours and fillings

indicators of freshness and quality of stocked ingredients for petits fours

mise en place requirements for producing petits fours and fillings

common bases used for producing petits fours:

choux pastry

sponge

sweet pastry

types of caramelised petits fours:

filled

fresh or dried fruit

fresh or dried nuts

unfilled

types of marzipan based petits fours:

coloured

flavoured

modelled by hand

sealed with cocoa butter or food lacquer

shaped with the aid of moulds

decoration techniques for petits fours:

cocoa mass screen techniques

cigarette paste decoration techniques

appropriate environmental conditions for storing petits fours and re-usable by-products of their preparation to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce petits fours.

Skills must be demonstrated in an operational pastry kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial grade work benches (1.5 m/person)

commercial cake mixer and attachments:

dough hook

paddle

whisk

commercial refrigeration and freezer unit with shelving

double sinks with hot and cold water

gas or electric stove tops

industrial strength food processor

marble bench or slab

ovens with timer and trays:

convection

deck

microwave

pastry/dough break

proofer

storage facilities:

shelving

trays

small equipment:

beaters

bowl cutters

cake moulds

cutting boards

cutting implements for nuts and fruits

fluted and plain flan rings and cutter

food handler gloves

graters

knives:

large serrated cake knives

measurers:

metric calibrated measuring jugs

oven mitts

saccharometer

scales

service-ware:

platters, dishes, and bowls

serving tongs and trowels

sets of stainless steel bowls

silicon mats

small utensils:

flour and drum sieves

strainers and chinois

spatulas

whisks:

fine stainless steel wire

coarse stainless steel wire

spatulas

spoons:

wooden spoons

large plain and slotted metal spoons

storage containers and trays

wire cooling racks

specific equipment for producing petits fours:

chocolate thermometer

dipping forks

icing and decorating equipment:

chocolate spray gun

crimpers

decorative combs

fine icing sugar sieves

fine paint brushes

fine piping tubes

matfer-type stencils

piping bags and attachments

silk screens

presentation equipment:

cake boards

cake boxes

cake stands:

multi-tier

clear cover

cake wheels

doilies

mirrors

petit four cutters

petit four dipping racks

petit four moulds

petit four paper cases

platters

refrigerated cake display cases or towers

receptacles made from both edible and non-edible materials:

ceramic

chocolate

croquant

crystal

glass

metallic platters and trays

sugar lace

tulip paste

diverse and comprehensive range of commercial ingredients for the petits fours specified in the performance evidence

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

food preparation lists

mise en place lists, menus, standard recipes, and recipes for special dietary requirements

ordering and docketing paperwork

food safety plans

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

industry realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Confirm food production requirements from food preparation list and standard recipes. 
Calculate ingredient amounts according to requirements. 
Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 
Select type and size of equipment suitable to requirements. 
Safely assemble and ensure cleanliness of equipment before use. 
Use equipment safely and hygienically according to manufacturer instructions. 
Sort and assemble ingredients according to food production sequencing. 
Weigh and measure wet and dry ingredients according to the recipe and quantity of petits fours required. 
Minimise waste to maximise profitability of petits fours produced. 
Use cookery methods for bases, fillings and coatings to achieve desired product characteristics. 
Follow standard recipes and make food quality adjustments within scope of responsibility. 
Pipe a selection of small choux paste shapes. 
Prepare and blind bake sweet paste in small moulds or tins in a variety of shapes. 
Select baking conditions, required oven temperature and bake petit four bases. 
Cool bases in appropriate conditions to retain optimum freshness and product characteristics. 
Cut sponges and bases into a variety of shapes. 
Fill and assemble petits fours according to standard recipe specifications. 
Prepare icing at the correct temperature. 
Ice petits fours with icing of a consistency that achieves required coating thickness and surface gloss. 
Apply icing to ensure a smooth and seamless finish. 
Design and use decorations that enhance flavour and appeal. 
Select pre-cooked small choux and sweet pastry shapes. 
Fill and assemble fresh petits fours according to standard recipe specifications. 
Use appropriate garnishes, glazes and finishes to enhance flavour and visual appeal. 
Flavour and colour marzipan according to the recipe and soften with egg whites if required. 
Pipe or model marzipan by hand or shape with the aid of moulds to produce mini-size fruits. 
Seal marzipan fruits with cocoa butter or food lacquer using applied heat to preserve desired eating characteristics. 
Select and coat fresh fruits or fruit segments with pale amber coloured caramel. 
Sandwich dried fruits or nuts or fill with flavoured marzipan and coat with pale amber coloured caramel. 
Visually evaluate petits fours and adjust presentation before displaying. 
Use suitable receptacles to attractively present petits fours according to organisational standards. 
Display petits fours in appropriate conditions to retain optimum freshness and product characteristics. 
Store petits fours in appropriate environmental conditions. 
Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. 

Forms

Assessment Cover Sheet

SITHPAT005 - Produce petits fours
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHPAT005 - Produce petits fours

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: