Formats and tools
- Unit Description
- Reconstruct the unit from the xml and display it as an HTML page.
- Assessment Tool
- an assessor resource that builds a framework for writing an assessment tool
- Assessment Template
- Assessment Matrix
- Wiki Markup
- Evidence Guide
- create an evidence guide for workplace assessment and RPL applicants
- Competency Mapping Template
- Observation Checklist
- create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)
- Self Assessment Survey
- Moodle Outcomes
- Registered Training Organisations
- Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SITHPAT305, 'Produce petits fours'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Reference books for 'Produce petits fours' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)
Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency.
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.
1. Select ingredients.
1.1 Confirm food production requirements from food preparation list and standard recipes.
1.2 Calculate ingredient amounts according to requirements.
1.3 Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
2. Select, prepare and use equipment.
2.1 Select equipment of correct type and size.
2.2 Safely assemble and ensure cleanliness of equipment before use.
2.3 Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
3.1 Sort and assemble ingredients according to the sequencing of food production.
3.2 Weigh and measure wet and dry ingredients according to the recipe and quantity of petits fours required.
3.3 Minimise waste to maximise profitability of petits fours produced.
4. Cook bases, fillings and coatings.
4.1 Use cookery methods for bases, fillings and coatings to achieve desired product characteristics.
4.2 Follow standard recipes and make food quality adjustments within scope of responsibility.
4.3 Pipe a selection of small choux paste shapes.
4.4 Prepare and blind bake sweet paste in small moulds or tins in a variety of shapes.
4.5 Select baking conditions, required oven temperature and bake petits four bases.
4.6 Cool bases in appropriate conditions to retain optimum freshness and product characteristics.
4.7 Store reusable by-products of food preparation for future cooking activities.
5. Prepare iced petits fours.
5.1 Cut sponges and bases into a variety of shapes.
5.2 Fill and assemble petits fours according to standard recipe specifications.
5.3 Prepare icing at the correct temperature.
5.4 Ice petits fours with icing of a consistency that achieves required coating thickness and surface gloss.
5.5 Apply icing to ensure a smooth and seamless finish.
5.6 Design and use decorations that enhance flavour and eye appeal.
6. Prepare fresh petits fours.
6.1 Select pre-cooked small choux and sweet pastry shapes.
6.2 Fill and assemble fresh petits fours according to standard recipe specifications.
6.3 Use appropriate garnishes, glazes and finishes to enhance flavour and eye appeal.
7. Prepare marzipan petits fours.
7.1 Flavour and colour marzipan according to the recipe and soften with egg whites if required.
7.2 Pipe or model marzipan by hand or shape with the aid of moulds to produce mini size fruits.
7.3 Seal marzipan fruits with cocoa butter or food lacquer using applied heat to preserve desired eating characteristics.
8. Prepare caramelised petits fours.
8.1 Select and coat fresh fruits or fruit segments with pale amber coloured caramel.
8.2 Sandwich dried fruits or nuts or fill with flavoured marzipan and coat with pale amber coloured caramel.
9. Present and store petits fours.
9.1 Visually evaluate petits fours and adjust presentation before displaying.
9.2 Use suitable receptacles to attractively present petits fours according to organisational standards.
9.3 Display petits fours in appropriate conditions to retain optimum freshness and product characteristics.
9.4 Store petits fours and reusable by-products in appropriate environmental conditions.