Elements and Performance Criteria
- Prepare iced petits fours.
- 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.
- Prepare fresh petits fours.
- 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.
- Prepare marzipan petits fours.
- Prepare caramelised petits fours.
- Display petits fours.
- Store petits fours.