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.
Element 3: Prepare and display petit four sec Prepare and bake selection of petit four sec Prepare and flavour fillings to required consistency Prepare petit four sec for glazing Decorate petit four sec to enhance customer eye appeal Display petit four sec Element 4: Prepare and display caramelised petit fours Select fruits/nuts Prepare products Prepare coating for fruits Coat caramelised petit fours Display caramelised petit fours Element 5: Store petit fours Store at correct temperature and conditions Maintain maximum eating quality, appearance and freshness Fillings may include: Custards Creams Ganache creamy chocolate filling or icing). Glazing should include: Jams Creams Chocolate Fondant Ganache Food lacquer Cocoa butter. Decorate should relate to: Chocolate Fondant icing Non-parrels fruits Fresh fruits. Display may include: Ceramics Glass Crystal Mirrors Trays Croquant stands
Cooks knife Serrated edge knife for cake cutting Pastry cutters, round and crinkled Paring knife Pastry brushes Thermometers digital Dough scrapers, plastic scrapers, metal Piping bags, disposable or re-useable Piping tubes, various sizes Rubber spatulas Pastry brushes Pallet knives of various sizes Angled Pallet knife Measuring spoons Measuring cups Grater Zester Scissors Carborundum sharpening stone Balloon whisks of various sizes Vegetable peeler Serving spoons, perforated and non perforated for handling foods Marzipan shaping tools
Appendix – ASEAN acronyms AADCP – Development Cooperation Program. ACCSTP ASEAN Common Competency Standards for Tourism Professionals. AEC ASEAN Economic Community. AMS ASEAN Member States. ASEAN Association of Southeast Asian Nations. ASEC ASEAN Secretariat. ATM ASEAN Tourism Ministers. ATPMC ASEAN Tourism Professionals Monitoring Committee. ATPRS ASEAN Tourism Professional Registration System. ATFTMD ASEAN Task Force on Tourism Manpower Development. CATC Common Tourism Curriculum. MRA Mutual Recognition Arrangement. MTCO Mekong Tourism Coordinating office. NTO National Tourism Organisation. NTPB National Tourism Professional RQFSRS Regional Qualifications Framework and Skills Recognition System. TPCB Tourism Professional Certification Board.