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Evidence Guide: SITHPAT305 - Produce 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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SITHPAT305 - Produce petits fours

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

Select ingredients.

  1. Confirm food production requirements from food preparation list and standard recipes.
  2. Calculate ingredient amounts according to requirements.
  3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
Confirm food production requirements from food preparation list and standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate ingredient amounts according to requirements.

Completed
Date:

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Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

Completed
Date:

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Select, prepare and use equipment.

  1. Select equipment of correct type and size.
  2. Safely assemble and ensure cleanliness of equipment before use.
  3. Use equipment safely and hygienically according to manufacturer instructions.
Select equipment of correct type and size.

Completed
Date:

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Safely assemble and ensure cleanliness of equipment before use.

Completed
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Use equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

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Portion and prepare ingredients.

  1. Sort and assemble ingredients according to the sequencing of food production.
  2. Weigh and measure wet and dry ingredients according to the recipe and quantity of petits fours required.
  3. Minimise waste to maximise profitability of petits fours produced.
Sort and assemble ingredients according to the sequencing of food production.

Completed
Date:

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Weigh and measure wet and dry ingredients according to the recipe and quantity of petits fours required.

Completed
Date:

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Minimise waste to maximise profitability of petits fours produced.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook bases, fillings and coatings.

  1. Use cookery methods for bases, fillings and coatings to achieve desired product characteristics.
  2. Follow standard recipes and make food quality adjustments within scope of responsibility.
  3. Pipe a selection of small choux paste shapes.
  4. Prepare and blind bake sweet paste in small moulds or tins in a variety of shapes.
  5. Select baking conditions, required oven temperature and bake petits four bases.
  6. Cool bases in appropriate conditions to retain optimum freshness and product characteristics.
  7. Store reusable by-products of food preparation for future cooking activities.
Use cookery methods for bases, fillings and coatings to achieve desired product characteristics.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow standard recipes and make food quality adjustments within scope of responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pipe 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:

 

 

 

 

 

 

 

Select baking conditions, required oven temperature and bake petits four bases.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cool bases in appropriate conditions to retain optimum freshness and product characteristics.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store reusable by-products of food preparation for future cooking activities.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare iced petits fours.

  1. Cut sponges and bases into a variety of shapes.
  2. Fill and assemble petits fours according to standard recipe specifications.
  3. Prepare icing at the correct temperature.
  4. Ice petits fours with icing of a consistency that achieves required coating thickness and surface gloss.
  5. Apply icing to ensure a smooth and seamless finish.
  6. Design and use decorations that enhance flavour and eye appeal.
Cut sponges and bases into a variety of shapes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fill and assemble petits fours according to standard recipe specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare icing at the correct temperature.

Completed
Date:

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Ice petits fours with icing of a consistency that achieves required coating thickness and surface gloss.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply icing to ensure a smooth and seamless finish.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Design and use decorations that enhance flavour and eye appeal.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare fresh petits fours.

  1. Select pre-cooked small choux and sweet pastry shapes.
  2. Fill and assemble fresh petits fours according to standard recipe specifications.
  3. Use appropriate garnishes, glazes and finishes to enhance flavour and eye appeal.
Select pre-cooked small choux and sweet pastry shapes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fill and assemble fresh petits fours according to standard recipe specifications.

Completed
Date:

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare marzipan petits fours.

  1. Flavour and colour marzipan according to the recipe and soften with egg whites if required.
  2. Pipe or model marzipan by hand or shape with the aid of moulds to produce mini size fruits.
  3. Seal marzipan fruits with cocoa butter or food lacquer using applied heat to preserve desired eating characteristics.
Flavour and colour marzipan according to the recipe and soften with egg whites if required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pipe or model marzipan by hand or shape with the aid of moulds to produce mini size fruits.

Completed
Date:

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Seal marzipan fruits with cocoa butter or food lacquer using applied heat to preserve desired eating characteristics.

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.
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.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present and store petits fours.

  1. Visually evaluate petits fours and adjust presentation before displaying.
  2. Use suitable receptacles to attractively present petits fours according to organisational standards.
  3. Display petits fours in appropriate conditions to retain optimum freshness and product characteristics.
  4. Store petits fours and reusable by-products in appropriate environmental conditions.
Visually evaluate petits fours and adjust presentation before displaying.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use suitable receptacles to attractively present petits fours according to organisational standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Display petits fours in appropriate conditions to retain optimum freshness and product characteristics.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store petits fours and reusable by-products in appropriate environmental conditions.

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, 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

petits fours glacés

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

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 individual’s 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.

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:

BSBSUS201A Participate in environmentally sustainable work practices

BSBWOR202A Organise and complete daily work activities

SITHCCC104 Package prepared foodstuffs

SITHPAT301 Produce cakes

SITHPAT303 Produce pastries

SITXFSA201 Participate in safe food handling practices

TLIE1005A Carry out basic workplace calculations.

Required Skills and Knowledge

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 manufacturer’s 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

problem-solving 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

self-management 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

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 re-usable by products of their preparation:

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Food production requirements may include:

deadlines

portion control

quantities to be produced

special customer requests

special dietary requirements

standard recipes.

Equipment may include:

beaters

bowl cutters

cake wheels

chocolate thermometer

chopping boards

commercial mixers and attachments

cutting implements for nuts and fruits

deck ovens

dipping forks

graters

icing and decorating equipment:

chocolate spray gun

crimpers

decorative combs

fine icing sugar sieves

fine paint brushes

fine piping tubes

matfer-type stencils

silk screens

knives, including large serrated cake knives

marble slab

measurers:

metric calibrated measuring jugs

ovens

petit four cutters

petit four dipping racks

petit four moulds

piping bags and attachments

presentation equipment:

cake boards

cake boxes

cake stands including multitier

doilies

mirrors

petit four paper cases

platters

refrigerated cake display cases or towers

saccharometer

scales

serviceware

serving tongs and trowels

sets of stainless steel bowls

silicon mats

spatulas

spoons:

wooden spoons

large plain and slotted metal spoons

storage containers and trays

whisks

wire cooling racks.

Ingredients may include those for:

caramel

choux bases

decorations

fillings

icing

marzipan

sponge bases.

Petits foursmay include:

caramelised petits fours:

filled

fresh or dried fruit

fresh or dried nuts

unfilled

fresh petits fours:

choux paste base

sweet paste base

marzipanbased petits fours:

coloured

flavoured

modelled by hand

sealed with cocoa butter or food lacquer

shaped with the aid of moulds

petits fours glacés including sponge bases.

Bases may include:

choux pastry

sponge

sweet pastry.

Fillings may include:

flavoured:

cream

custard

ganache.

Coatings may include:

caramel

cocoa butter

food lacquer.

Food quality adjustments may relate to:

ratio of wet to dry ingredients

taste:

salty

spicy

sweet

temperature

texture:

a light or heavy mouth feel

clean

creamy

crispy

crunchy

fibrous

intense

marshmallow like

moist

mousse

rich

slippery

smooth

velvety.

Decorations may include:

chocolate

fresh fruits

glazes.

To adjust presentation may involve:

changing accompaniments and garnishes to maximise eye appeal:

balance

colour

contrast

changing plated food for practicality of:

customer consumption

service

wiping drips or spills.

Receptacles may include:

those made from edible and nonedible materials, including:

ceramic

chocolate

croquant

crystal

glass

metallic platters and trays

sugar lace

tulip paste.

Environmental conditions relates to appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.