Unit of competency Outline

Date retreived
22/07/2026 8:07 PM AWST

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Produce petits fours

Produce petits fours

Unit of competency
National Code
SITHPAT005
State Code
AWR31
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
12/07/2016
Nominal Hours
30
Description
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 chefs.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
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 type and size of equipment suitable to requirements.
  • 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 food production sequencing.
  • 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 petit four bases.
  • 4.6.Cool bases in appropriate conditions to retain optimum freshness and product characteristics.
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 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 visual 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 in appropriate environmental conditions.
  • 9.5.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
No information
No information
Replaces
State Code National Code Title Type
WF682 SITHPAT305 Produce petits fours Unit of competency
Replaced By
State Code National Code Title Type
ODZ84 SITHPAT015 Produce petits fours Unit of competency