Competency standard UNIT TITLE: PREPARE AND DISPLAY PETIT FOURS NOMINAL HOURS: 35 UNIT NUMBER: D1.HPA.CL4.02 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers to prepare, display and store a range of high quality petit fours in commercial food production environments ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Prepare and display petit four glace Unit Variables Prepare petit four bases The Unit Variables provide advice to interpret the scope and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to the unit as a whole and Cut and assemble bases for petit four glace facilitates holistic assessment Prepare and flavour fillings to required This unit applies to all industry sectors that are responsible for preparing, displaying and storing a consistency variety of petit fours within the labour divisions of the hotel and travel industries and may include: Prepare petit four glace for glazing Food Production. Decorate petit four glace to enhance customer eye appeal Petit four bases will include: Display petit four glace Sponge bases Element 2: Prepare and display marzipan based Sweet pastry bases petit fours Choux pastry. Prepare and flavour marzipan Cut and assemble may be related to: Shape marzipan Size Prepare marzipan for glazing Variety of shapes Decorate marzipan petit fours to enhance customer eye appeal Consistency in size and shape. Display marzipan petit fours
Competency standard UNIT TITLE: PREPARE AND DISPLAY PETIT FOURS NOMINAL HOURS: 35 UNIT NUMBER: D1.HPA.CL4.02 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers to prepare, display and store a range of high quality petit fours in commercial food production environments ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Prepare and display petit four glace Prepare petit four bases Cut and assemble bases for petit four glace Prepare and flavour fillings to required consistency Prepare petit four glace for glazing Decorate petit four glace to enhance customer eye appeal Display petit four glace Element 2: Prepare and display marzipan based petit fours Prepare and flavour marzipan Shape marzipan Prepare marzipan for glazing Decorate marzipan petit fours to enhance customer eye appeal Display marzipan petit fours Unit Variables The Unit Variables provide advice to interpret the scope and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment This unit applies to all industry sectors that are responsible for preparing, displaying and storing a variety of petit fours within the labour divisions of the hotel and travel industries and may include: Food Production. Petit four bases will include: Sponge bases Sweet pastry bases Choux pastry. Cut and assemble may be related to: Size Variety of shapes Consistency in size and shape.
TG_Prepare_&_display_petit_fours_FN_030214.docx