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

problemsolving 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 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 industrycurrent 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 to chocolate spray gun fine paint brushes size to 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 multitier 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 thirdparty workplace reports of onthejob performance by the candidate

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

SITHCCCA Prepare hot and cold desserts

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

Fillings may include appropriately flavoured:

Toppings and decorations may include:

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