SESSION PLAN

Sector : Tourism (Hotel and Restaurant)

Qualification Title : BREAD AND PASTRY PRODUCTION NC-II
Unit of Competency : PREPARE AND DISPLAY PETITS FOURS
Module Title : PREPARING AND DISPLAYING PETITS FOURS
Learning Outcome:
LO 1. Prepare iced petit fours
LO 2. Prepare fresh petit fours
LO 3. Prepare marzipan petit fours
LO 4. Prepare caramelized petit fours
LO 5. Display petit fours
LO 6. Store petit fours
A. INTRODUCTION
This unit applies to the knowledge and skills required by bakers and pastry cooks (patissiers) in commercial food
production environments and hospitality establishments. It covers the production, display and service of a wide
range of petit fours including petit fours glazes, marzipan-based petit fours and caramelized fruits and nuts served
as petit fours, to a level of high and consistent quality.
LO 1: PREPARE ICED PETIT FOURS

Learning Methods Presentation Practice Feedback Resources Tim

Content e
Characteristi Lecture The trainer will The trainees The trainer Suas, Michael. "Chapter 18 1
cs of classical discuss about will conduct will return Petits fours and confections hour
and characteristics of a quiz. the checked
contemporary classical and papers of
petit fours contemporary the
petit fours. trainees.
Underlying Group The trainer The trainees The trainer T. Sheevani. 5 Main 1
principles in Discussion will group will discuss will Principles behind the Making hour
preparing the trainees in front on elaborate of Cakes.
petit fours into 5. the principle reported
Each group that is ideas the
will be given assigned on principles
one principle them. and explain
to discuss to how they
the class. are related
to each
other.

Lecture The trainer The trainees The trainer

will discuss will conduct will return
Prepared by:

SHARA S. CAADA
Trainer