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.

Unit details

Location:
Industry
Online
Other
Study level:
Vocational and further education (TAFE)
Unit code:
SITHPAT005

Prerequisites

SITXFSA001 - Use hygienic practices for food safety

Assessment

Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines. Students will be expected to demonstrate the following required skills: - follow classical and contemporary standard recipes to safely and hygienically produce and decorate two different types of petits fours from each of the following main groups: iced petits fours; fresh petits fours; marzipan petits fours; caramelised petits fours; - use each of the following flavoured fillings at least once when preparing the above petits fours: cream; custard; ganache; - use each of the following coatings at least once when preparing the above petits fours: caramel; cocoa butter; food lacquer; - use each of the following decorations at least once when decorating the above petits fours: chocolate; fresh fruits; glazes; - use appropriate preparation and cookery methods from the list in the knowledge evidence when producing the above petits fours, and; - prepare petits fours.Students will also be expected to demonstrate the following knowledge: - culinary terms and trade names; - ingredients commonly used to produce petits fours; - classical and contemporary petits fours specified in the performance evidence; - contents of stock date codes and rotation labels; - preparation and cookery methods used when producing petit four fillings, coatings and decorations; - expected product characteristics of the classical and contemporary petits fours; - historical and cultural derivations of a variety of petits fours; - appropriate cooking temperatures and times for petits fours and fillings; - indicators of freshness and quality of stocked ingredients for petits fours; - mise en place requirements for producing petits fours and fillings; - common bases used for producing petits fours; - types of caramelised petits fours; - types of marzipan based petits fours; - decoration techniques for petits fours; - appropriate environmental conditions for storing petits fours and re-usable by-products, and; - safe operational practices using essential functions and features of equipment used to produce petits fours.

Where to next?

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