Unit of competency Outline

Date retreived
22/07/2026 9:55 PM AWST

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Produce petits fours

Produce petits fours

Unit of competency
National Code
SITHPAT015
State Code
ODZ84
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
18/10/2022
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 pastry chefs.The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.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 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. Select and prepare bases for petits fours.
  • 4.1. Determine required base for petits fours according to food production requirements.
  • 4.2. Ensure bases are suitable for required filling.
  • 4.3. Assemble bases according to standard recipe specifications.
5. Prepare fillings and coatings for petits fours.
  • 5.1. Use cookery methods for fillings and coatings to achieve desired product characteristics.
  • 5.2. Follow standard recipes and make food quality adjustments within scope of responsibility.
  • 5.3. Fill and assemble petits fours according to standard recipe specifications.
  • 5.4. Design and use decorations, garnishes, glazes and finishes to enhance flavour and visual appeal.
6. Prepare and apply icing, glazes and finishes.
  • 6.1. Prepare icing, glazes and finishes at the correct temperature.
  • 6.2. Ensure a consistency that achieves required coating thickness and surface gloss.
  • 6.3 Apply icing, glazes and finishes to ensure a smooth and seamless finish.
7. Present and store petits fours.
  • 7.1. Visually evaluate petits fours and adjust presentationbefore displaying.
  • 7.2. Use suitable service-ware to attractively present petits fours according to organisational standards.
  • 7.3. Display petits fours in appropriate conditions to retain optimum freshness and product characteristics.
  • 7.4. Store petits fours in appropriate environmental conditions.
  • 7.5. 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
AWR31 SITHPAT005 Produce petits fours Unit of competency