Unit of competency Outline

Date retreived
22/07/2026 11:49 PM AWST

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Produce petits fours

Produce petits fours

Unit of competency
National Code
SITHPAT305
State Code
WF682
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
View on TGA
State Implementation and Classification
Approved Date
25/02/2014
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
25/02/2014
Nominal Hours
30
Description
This unit describes the performance outcomes, skills and knowledge required to produce, using standard recipes, specialist petits fours which require finish, 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 specialist petits fours.
Notes
Elements and Performance Criteria
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.
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.
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.
Replaces
State Code National Code Title Type
S6428 SITHPAT007A Prepare and display petits fours Unit of competency
Replaced By
State Code National Code Title Type
AWR31 SITHPAT005 Produce petits fours Unit of competency