Knowledge of the historical and cultural aspects of petit fours and their role on the menu and in the industry. Linkages To Other Units Comply with workplace hygiene procedures Implement occupational health and safety procedures Prepare and food Prepare chocolate and produce chocolate products Work effectively with colleagues and customers Maintain strategies for safe food Present and display food products Apply basic techniques of commercial cookery food units as appropriate, including pastry, cakes, yeast goods, desserts, buffet and food service operation. Critical Aspects of Assessment Evidence of the following is essential: Knowledge of the varieties and characteristics of petit four classifications, including classical and modern, size, shape, structure and assembly according to industry and enterprise standards Demonstration of commodity knowledge including quality aspects Demonstrated ability to safely and hygienically handle products Knowledge of specific terminology related to petit fours Demonstrated ability to prepare a variety of petit fours from five different recipes and cultural backgrounds Demonstration of creative and artistic skills in preparation, decoration and display of petit fours
Knowledge of the historical and cultural aspects of petit fours and their role on the menu and in the industry. Linkages To Other Units Comply with workplace hygiene procedures Implement occupational health and safety procedures Prepare and food Prepare chocolate and produce chocolate products Work effectively with colleagues and customers Maintain strategies for safe food Present and display food products Apply basic techniques of commercial cookery food units as appropriate, including pastry, cakes, yeast goods, desserts, buffet and food service operation. Critical Aspects of Assessment Evidence of the following is essential: Knowledge of the varieties and characteristics of petit four classifications, including classical and modern, size, shape, structure and assembly according to industry and enterprise standards Demonstration of commodity knowledge including quality aspects Demonstrated ability to safely and hygienically handle products Knowledge of specific terminology related to petit fours Demonstrated ability to prepare a variety of petit fours from five different recipes and cultural backgrounds Demonstration of creative and artistic skills in preparation, decoration and display of petit fours