Unit of competency Outline
Date retreived
22/07/2026 7:38 AM AWST
22/07/2026 7:38 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Prepare and display petits fours
Prepare and display petits fours
Unit of competency
National Code
SITHPAT007A
SITHPAT007A
State Code
S6428
S6428
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
27/08/2009
Field of Education
110109 - Cookery
Original Release Date
27/08/2009
Nominal Hours
30
Description
This unit describes the performance outcomes, skills and knowledge required to produce, display and service a wide range of petits fours, including petits fours glacés, marzipan-based petits fours and caramelised fruits and nuts served as petits fours, to a high and consistent quality.Petits fours glacés may include sponge bases assembled with appropriately flavoured fillings cut into a variety of shapes, iced and decorated.Marzipan-based petits fours may be modelled by hand or shaped with the aid of moulds and may be appropriately flavoured and coloured and sealed with cocoa butter or food lacquer.Caramelised petits fours include fresh or dried fruits and nuts, filled or unfilled, coated with a pale amber-coloured caramel.Fresh petits fours include bases prepared from choux or sweet paste with an appropriate filling, topping and decoration.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Prepare iced petits fours.
- 1.1 Prepare, cut and assemble sponges and bases according to standard recipes and enterprise requirements and practice.
- 1.2 Prepare fillings with the required flavours and consistency.
- 1.3 Bring fondant icing to the correct temperature and consistency to achieve required coating thickness and surface gloss.
- 1.4 Design and use decorations that enhance customer eye appeal.
2 Prepare fresh petits fours.
- 2.1 Pipe, bake, fill and decorate a selection of small choux paste shapes.
- 2.2 Prepare and blind bake sweet paste in small moulds or tins in a variety of shapes.
- 2.3 Prepare and use fillings with the required flavours and consistency.
- 2.4 Use appropriate garnishes, glazes and finishes to enhance flavour and eye appeal.
3 Prepare marzipan petits fours.
- 3.1 Flavour and shape quality marzipan appropriately, producing mini-size fruits.
- 3.2 Coat marzipan fruits to preserve desired eating characteristics and where required, soften with egg whites, pipe into shapes and seal or brown with applied heat, according to enterprise practice.
4 Prepare caramelised petits fours.
- 4.1 Select and coat fresh fruits or fruit segments with pale amber-coloured caramel.
- 4.2 Sandwich dried fruits or nuts or fill with flavoured marzipan and coat with pale amber-coloured caramel, according to specifications and enterprise standards.
5 Display petits fours.
- 5.1 Select and prepare appropriate receptacles for petits fours.
- 5.2 Display petits fours creatively to enhance customer appeal.
6 Store petits fours.
- 6.1 Store petits fours at correct temperature and conditions to maintain maximum eating characteristics, appearance and freshness.
RANGE STATEMENT
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 in the performance criteria is detailed below.
Fillings may include appropriately flavoured:
custard
cream
ganache.
Toppings and decorations may include:
fresh fruits
glazes
fondant icing
chocolate.
Receptacles may include those made from edible and non-edible materials, including:
chocolate
tulip paste
sugar lace
croquant
glass
crystal
ceramic
metallic platters and trays.
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 in the performance criteria is detailed below.
Fillings may include appropriately flavoured:
custard
cream
ganache.
Toppings and decorations may include:
fresh fruits
glazes
fondant icing
chocolate.
Receptacles may include those made from edible and non-edible materials, including:
chocolate
tulip paste
sugar lace
croquant
glass
crystal
ceramic
metallic platters and trays.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to prepare, present and display a diverse range of petits fours with consistency in size, shape, quality and presentation
application of food hygiene and safety principles throughout the preparation, decoration and presentation process
knowledge of the characteristics of petits fours, suitable decorations or garnishes, and the conditions required for optimum quality and presentation
preparation, decoration and presentation of a range of petits fours within typical workplace conditions.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a commercial pastry kitchen as defined in the Assessment Guidelines
access to a range of industry-current equipment for making petits fours, including:
petit four moulds
marble slab and silicon mats
chocolate thermometer and saccharometer
range of icing and decorating equipment, including variety of decorative combs, fine icing sugar sieves, crimpers of various sizes and designs, matfer type stencils for cigarette paste decoration techniques and fine piping tubes size 3 to 000, chocolate spray gun, fine paint brushes size 3 to 000 and silk screens for cocoa mass screen techniques
dipping forks, petit four cutters and petit four dipping racks
access to a range of presentation equipment, including:
cake boxes of various sizes
cake stands, including with clear cover and multi-tier, platters and mirrors, and cake boards
refrigerated cake display cases or towers
use of authentic ingredients.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
observation of practical demonstration by the candidate of preparing, decorating and presenting petits fours
questions about hygiene procedures, commodities, presentation and decoration techniques, and storage requirements to ensure optimum quality and food safety
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHCCC013A Prepare hot and cold desserts.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to prepare, present and display a diverse range of petits fours with consistency in size, shape, quality and presentation
application of food hygiene and safety principles throughout the preparation, decoration and presentation process
knowledge of the characteristics of petits fours, suitable decorations or garnishes, and the conditions required for optimum quality and presentation
preparation, decoration and presentation of a range of petits fours within typical workplace conditions.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a commercial pastry kitchen as defined in the Assessment Guidelines
access to a range of industry-current equipment for making petits fours, including:
petit four moulds
marble slab and silicon mats
chocolate thermometer and saccharometer
range of icing and decorating equipment, including variety of decorative combs, fine icing sugar sieves, crimpers of various sizes and designs, matfer type stencils for cigarette paste decoration techniques and fine piping tubes size 3 to 000, chocolate spray gun, fine paint brushes size 3 to 000 and silk screens for cocoa mass screen techniques
dipping forks, petit four cutters and petit four dipping racks
access to a range of presentation equipment, including:
cake boxes of various sizes
cake stands, including with clear cover and multi-tier, platters and mirrors, and cake boards
refrigerated cake display cases or towers
use of authentic ingredients.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
observation of practical demonstration by the candidate of preparing, decorating and presenting petits fours
questions about hygiene procedures, commodities, presentation and decoration techniques, and storage requirements to ensure optimum quality and food safety
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHCCC013A Prepare hot and cold desserts.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2117 | THHADPT04B | Prepare and display petits fours | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF682 | SITHPAT305 | Produce petits fours | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S617 | SIT40707 | Certificate IV in Hospitality (Patisserie) | Qualification |
| S610 | SIT31107 | Certificate III in Hospitality (Patisserie) | Qualification |
| S769 | FDF30510 | Certificate III in Retail Baking (Cake and Pastry) | Qualification |