Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHPAT305 Mapping and Delivery Guide
Produce petits fours
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHPAT305 - Produce petits fours |
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Description | 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. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | 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. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite unit:SITXFSA101Use hygienic practices for food safety | ||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Select ingredients. |
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Element: Select, prepare and use equipment. |
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Element: Portion and prepare ingredients. |
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Element: Cook bases, fillings and coatings. |
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Element: Prepare iced petits fours. |
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Element: Prepare fresh petits fours. |
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Element: Prepare marzipan petits fours. |
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Element: Prepare caramelised petits fours. |
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Element: Present and store petits fours. |
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