Assessor Resource

SITHPAT007A
Prepare and display petits fours

Assessment tool

Version 1.0
Issue Date: March 2024


This unit applies to patissiers in hospitality enterprises where petits fours are prepared and served, such as patisseries, hotels, restaurants and coffee shops.

This unit describes the performance outcomes, skills and knowledge required to produce, display and service a wide range of petits fours, including petits fours glacés, marzipan-based petits fours and caramelised fruits and nuts served as petits fours, to a high and consistent quality.

Petits fours glacés may include sponge bases assembled with appropriately flavoured fillings cut into a variety of shapes, iced and decorated.

Marzipan-based petits fours may be modelled by hand or shaped with the aid of moulds and may be appropriately flavoured and coloured and sealed with cocoa butter or food lacquer.

Caramelised petits fours include fresh or dried fruits and nuts, filled or unfilled, coated with a pale amber-coloured caramel.

Fresh petits fours include bases prepared from choux or sweet paste with an appropriate filling, topping and decoration.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

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

Prerequisites

This unit must be assessed after the following prerequisite units:

SITHOHS002A Follow workplace hygiene proceduresSITHPAT001A Prepare and produce pastries

SITHPAT002A Prepare and produce cakes

SITHPAT003A Prepare and produce yeast goods

or

SITHCCC014A Prepare pastries, cakes and yeast goods.


Employability Skills

The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.




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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

ability to prepare, present and display a diverse range of petits fours with consistency in size, shape, quality and presentation

application of food hygiene and safety principles throughout the preparation, decoration and presentation process

knowledge of the characteristics of petits fours, suitable decorations or garnishes, and the conditions required for optimum quality and presentation

preparation, decoration and presentation of a range of petits fours within typical workplace conditions.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a commercial pastry kitchen as defined in the Assessment Guidelines

access to a range of industry-current equipment for making petits fours, including:

petit four moulds

marble slab and silicon mats

chocolate thermometer and saccharometer

range of icing and decorating equipment, including variety of decorative combs, fine icing sugar sieves, crimpers of various sizes and designs, matfer type stencils for cigarette paste decoration techniques and fine piping tubes size 3 to 000, chocolate spray gun, fine paint brushes size 3 to 000 and silk screens for cocoa mass screen techniques

dipping forks, petit four cutters and petit four dipping racks

access to a range of presentation equipment, including:

cake boxes of various sizes

cake stands, including with clear cover and multi-tier, platters and mirrors, and cake boards

refrigerated cake display cases or towers

use of authentic ingredients.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

observation of practical demonstration by the candidate of preparing, decorating and presenting petits fours

questions about hygiene procedures, commodities, presentation and decoration techniques, and storage requirements to ensure optimum quality and food safety

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITHCCC013A Prepare hot and cold desserts.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.


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.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

creative skills in decoration and presentation

safe work practices, particularly in relation to using cutting implements, appliances, heated surfaces, ovens and mixing equipment

working methods used in production and display of petits fours

defining and applying corrective steps to ensure quality control

problem-solving skills to control quality

literacy skills to read recipes, menus, instructions and orders

numeracy skills to calculate portions and weigh and measure quantities of ingredients.

The following knowledge must be assessed as part of this unit:

varieties and characteristics of petits fours, both classical and contemporary, including taste, texture, structure, shape and size appropriate for petits fours and in line with industry and enterprise standards

historical and cultural aspects of petits fours

underlying principles of making petits fours

commodity knowledge, including quality indicators of petits fours ingredients

principles and practices of hygiene, particularly in relation to ingredients and commodities and preparing and decorating petits fours

culinary terms commonly used in the industry related to petits fours

portion control and yield

storage conditions for petits fours and optimising shelf life

properties of the ingredients used and their interaction and changes during production.

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 in the performance criteria is detailed below.

Fillings may include appropriately flavoured:

custard

cream

ganache.

Toppings and decorations may include:

fresh fruits

glazes

fondant icing

chocolate.

Receptacles may include those made from edible and non-edible materials, including:

chocolate

tulip paste

sugar lace

croquant

glass

crystal

ceramic

metallic platters and trays.

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
Prepare, cut and assemble sponges and bases according to standard recipes and enterprise requirements and practice. 
Prepare fillings with the required flavours and consistency. 
Bring fondant icing to the correct temperature and consistency to achieve required coating thickness and surface gloss. 
Design and use decorations that enhance customer eye appeal. 
Pipe, bake, fill and decorate a selection of small choux paste shapes. 
Prepare and blind bake sweet paste in small moulds or tins in a variety of shapes. 
Prepare and use fillings with the required flavours and consistency. 
Use appropriate garnishes, glazes and finishes to enhance flavour and eye appeal. 
Flavour and shape quality marzipan appropriately, producing mini-size fruits. 
Coat marzipan fruits to preserve desired eating characteristics and where required, soften with egg whites, pipe into shapes and seal or brown with applied heat, according to enterprise practice. 
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, according to specifications and enterprise standards. 
Select and prepare appropriate receptacles for petits fours. 
Display petits fours creatively to enhance customer appeal. 
Store petits fours at correct temperature and conditions to maintain maximum eating characteristics, appearance and freshness. 

Forms

Assessment Cover Sheet

SITHPAT007A - Prepare and display 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

SITHPAT007A - Prepare and display 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: