SITHPAT015 - Produce petits fours

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Unit code: SITHPAT015 | Study level: TAFE
Credit points
N/A
Location
Footscray Nicholson
Prerequisites
SITXFSA005 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Overview
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Overview

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 pastry chefs.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & 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 standard recipes to produce and decorate two different types of petits fours from each of the following main groups:
  • iced petits fours
  • fresh petits fours
  • petits fours sec
  • sables
  • use each of the following flavoured fillings at least once when preparing the above petits fours (at least once across production of the eight petits fours):
  • cream
  • custard
  • ganache
  • mousse
  • savoury filling
  • use each of the following coatings at least once when preparing the above petits fours (at least once across production of the eight petits fours):
  • glaze
  • jam
  • fondant
  • use each of the following decorations at least once when decorating the above petits fours (at least once across production of the eight petits fours):
  • chocolate
  • fresh fruit
  • glaze
  • use appropriate preparation and cookery processes from the list in the knowledge evidence when producing the above petits fours
  • prepare above petits fours:
  • that are consistent in quality, size, shape and appearance
  • within commercial time and cost constraints and deadlines
  • following procedures for portion control and food safety practices when handling and storing petits fours
  • responding to at least one special customer request.

Students will also be expected to demonstrate the following knowledge:

  • culinary terms and common trade names for:
  • ingredients used to produce petits fours
  • petits fours specified in the performance evidence
  • contents of date codes and rotation labels for stock
  • preparation and cookery processes used when producing petit fours, fillings, coatings and decorations listed in the performance evidence:
  • 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 pre-bake finishes and decorations
  • selecting and preparing appropriate 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
  • expected product characteristics of the petits fours specified in the performance evidence:
  • appearance
  • colour
  • consistency
  • crumb structure
  • moisture content
  • shape
  • size
  • taste
  • texture
  • historical and cultural origins 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:
  • choux pastry
  • sponge
  • sweet pastry
  • types of decorations, garnishes, glazes, finishes and icings used for petits fours
  • decoration techniques for petits fours, including:
  • cigarette paste decoration techniques
  • finishing and glazing techniques for petits fours
  • appropriate environmental conditions for storing petits fours and re-usable by-products of their preparation to:
  • ensure food safety
  • optimise shelf life
  • safe operational practices using essential functions and features of equipment used to produce petits fours.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the VU Polytechnic and/or via the VU Polytechnic e-learning system.

As part of a course

This unit is studied as part of the following course(s):

Certificate IV in Kitchen Management
SIT40521 | Certificate iv | Duration:

Refer to the course page for information on how to apply for the course. VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.

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