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Evidence Guide: SITHPAT007A - Prepare and display petits fours

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

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SITHPAT007A - Prepare and display petits fours

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare iced petits fours.

  1. Prepare, cut and assemble sponges and bases according to standard recipes and enterprise requirements and practice.
  2. Prepare fillings with the required flavours and consistency.
  3. Bring fondant icing to the correct temperature and consistency to achieve required coating thickness and surface gloss.
  4. Design and use decorations that enhance customer eye appeal.
Prepare, cut and assemble sponges and bases according to standard recipes and enterprise requirements and practice.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare fillings with the required flavours and consistency.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bring fondant icing to the correct temperature and consistency to achieve required coating thickness and surface gloss.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Design and use decorations that enhance customer eye appeal.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare fresh petits fours.

  1. Pipe, bake, fill and decorate a selection of small choux paste shapes.
  2. Prepare and blind bake sweet paste in small moulds or tins in a variety of shapes.
  3. Prepare and use fillings with the required flavours and consistency.
  4. Use appropriate garnishes, glazes and finishes to enhance flavour and eye appeal.
Pipe, bake, fill and decorate a selection of small choux paste shapes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and blind bake sweet paste in small moulds or tins in a variety of shapes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and use fillings with the required flavours and consistency.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use appropriate garnishes, glazes and finishes to enhance flavour and eye appeal.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare marzipan petits fours.

  1. Flavour and shape quality marzipan appropriately, producing mini-size fruits.
  2. 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.
Flavour and shape quality marzipan appropriately, producing mini-size fruits.

Completed
Date:

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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.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare caramelised petits fours.

  1. Select and coat fresh fruits or fruit segments with pale amber-coloured caramel.
  2. 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 coat fresh fruits or fruit segments with pale amber-coloured caramel.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sandwich dried fruits or nuts or fill with flavoured marzipan and coat with pale amber-coloured caramel, according to specifications and enterprise standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Display petits fours.

  1. Select and prepare appropriate receptacles for petits fours.
  2. Display petits fours creatively to enhance customer appeal.
Select and prepare appropriate receptacles for petits fours.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Display petits fours creatively to enhance customer appeal.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store petits fours.

  1. Store petits fours at correct temperature and conditions to maintain maximum eating characteristics, appearance and freshness.
Store petits fours at correct temperature and conditions to maintain maximum eating characteristics, appearance and freshness.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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.

Range Statement

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.