Assessor Resource
SITHPAT305
Produce petits fours
Assessment tool
Version 1.0
Issue Date: May 2024
This unit applies to hospitality and catering organisations which produce and serve specialist patisserie products including hotels, restaurants and patisseries.
It applies to patissiers who usually work under the guidance of more senior chefs.
This unit describes the performance outcomes, skills and knowledge required to produce, using standard recipes, specialist petits fours which require finish, 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 specialist petits fours.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)