Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Produce petits fours

KHU-TOU-0122

Australian Equivalent

SITHPAT015

Elements

Learning Outcomes

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. The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this unit a

Elements & Learning Outcomes

E1Select ingredients.

0122.E1.O1Confirm food production requirements from standard recipes.

0122.E1.O2Calculate ingredient amounts according to requirements.

0122.E1.O3Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

E2Select, prepare and use equipment.

0122.E2.O1Select type and size of equipment suitable to requirements.

0122.E2.O2Safely assemble and ensure cleanliness of equipment before use.

0122.E2.O3Use equipment safely and hygienically according to manufacturer instructions.

E3Portion and prepare ingredients.

0122.E3.O1Sort and assemble ingredients according to food production sequencing.

0122.E3.O2Weigh and measure wet and dry ingredients according to the recipe and quantity of petits fours required.

0122.E3.O3Minimise waste to maximise profitability of petits fours produced.

E4Select and prepare bases for petits fours.

0122.E4.O1Determine required base for petits fours according to food production requirements.

0122.E4.O2Ensure bases are suitable for required filling.

0122.E4.O3Assemble bases according to standard recipe specifications.

E5Prepare fillings and coatings for petits fours.

0122.E5.O1Use cookery methods for fillings and coatings to achieve desired product characteristics.

0122.E5.O2Follow standard recipes and make food quality adjustments within scope of responsibility.

0122.E5.O3Fill and assemble petits fours according to standard recipe specifications.

0122.E5.O4Design and use decorations, garnishes, glazes and finishes to enhance flavour and visual appeal.

E6Prepare and apply icing, glazes and finishes.

0122.E6.O1Prepare icing, glazes and finishes at the correct temperature.

0122.E6.O2Ensure a consistency that achieves required coating thickness and surface gloss.

0122.E6.O3Apply icing, glazes and finishes to ensure a smooth and seamless finish.

E7Present and store petits fours.

0122.E7.O1Visually evaluate petits fours and adjust presentation before displaying.

0122.E7.O2Use suitable service-ware to attractively present petits fours according to organisational standards.

0122.E7.O3Display petits fours in appropriate conditions to retain optimum freshness and product characteristics.

0122.E7.O4Store petits fours in appropriate environmental conditions.

0122.E7.O5Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.