Required skills

initiative and enterprise skills to minimise wastage

literacy skills to

read and comprehend food preparation lists standard recipes date code and stock rotation labels and manufacturers instructions for equipment

write notes on recipe requirements and calculations

numeracy skills to

weigh and measure ingredients for the quantity of petits fours required

determine cooking times and temperatures

calculate the number of portions

planning and organising skills to efficiently sequence the stages of food preparation and production

problemsolving skills to

evaluate quality of ingredients and finished petit fours and make adjustments to ensure a quality product

adjust taste texture and appearance of food products according to identified deficiencies

selfmanagement skills to manage own speed timing and productivity

technology skills to use food preparation and cooking equipment

Required knowledge

culinary terms and trade names for

ingredients commonly used to produce petits fours

a variety of classical and contemporary petits fours

product characteristics of a variety of classical and contemporary petits fours

appearance

colour

consistency

crumb structure

moisture content

shape

size

taste

texture

nutritional value of classical and contemporary petits fours

historical and cultural derivations of a variety of petits fours

contents of stock date codes and rotation labels

indicators of freshness and quality of stocked ingredients for petits fours

mise en place requirements for producing petits fours and fillings

cookery methods for petits fours and fillings

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 prebake finishes and decorations

preparing and using prebake 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

appropriate cooking temperatures and times for petits fours and fillings

decoration techniques for petits fours

cocoa mass screen techniques

cigarette paste decoration techniques

equipment used to produce petits fours

essential features and functions

safe operational practices

storage of petit fours and reusable by products of their preparation

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life

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

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to

follow standard recipes to produce and decorate petits fours including

caramelised petits fours

fresh petits fours

marzipanbased petits fours

marzipanbased petits fours

petits fours glacs

produce a quantity of petits fours of the same type that are consistent in quality size shape and appearance

integrate knowledge of

quality indicators for ingredients

cookery methods cookery methods for petits fours

essential features functions and safe use of food preparation equipment

food safety practices for handling and storing petit fours

produce petits fours within commercial time constraints

Context of and specific resources for assessment

Assessment must ensure use of

an operational pastry kitchen with the fixtures large and small equipment and workplace documentation defined in the Assessment Guidelines including specific equipment for producing petit fours this can be a

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industryrealistic ratios of kitchen staff to customers

industryrealistic ratios of kitchen staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients for petits fours

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

direct observation of the individual preparing for and producing a range of petits fours

evaluation of the taste and visual appeal of petits fours produced by the individual

projects that allow assessment of the individuals ability to produce a variety of petits fours for an event function or meeting within designated deadlines

use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics

written or oral questioning to assess knowledge of culinary terms quality indicators for ingredients equipment cookery methods and appropriate environmental storage conditions

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

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

BSBSUSA Participate in environmentally sustainable work practices

BSBSUS201A Participate in environmentally sustainable work practices

BSBWORA Organise and complete daily work activities

BSBWOR202A Organise and complete daily work activities

SITHCCC Package prepared foodstuffs

SITHPAT Produce cakes

SITHPAT Produce pastries

SITXFSA Participate in safe food handling practices

TLIEA Carry out basic workplace calculations

TLIE1005A Carry out basic workplace calculations.

Food production requirements may include:

Equipment may include:

Ingredients may include those for:

Petits foursmay include:

Bases may include:

Fillings may include:

Coatings may include:

Food quality adjustments may relate to:

Decorations may include:

To adjust presentation may involve:

Receptacles may include:

Environmental conditions relates to appropriate: