Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHPAT005 Mapping and Delivery Guide
Produce petits fours
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHPAT005 - Produce petits fours |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | 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. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. 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. |
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Prerequisites/co-requisites | |||
Competency Field | Patisserie |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Select ingredients. |
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Element: Select, prepare and use equipment. |
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Element: Portion and prepare ingredients. |
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Element: Cook bases, fillings and coatings. |
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Element: Prepare iced petits fours. |
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Element: Prepare fresh petits fours. |
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Element: Prepare marzipan petits fours. |
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Element: Prepare caramelised petits fours. |
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Element: Present and store petits fours. |
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