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

ILOCOS SUR POLYTECHNIC STATE COLLEGE

STA. MARIA, ILOCOS SUR

BREAD AND Date Developed: Document No.

PASTRY MAY 2019 Issued by:
PRODUCTION
NC II Developed by: NTTA
Frances Mae Page 1 of
PREPARE AND Cabanes 36
DISPLAY PETITS
FOURS
 HOW TO USE THIS LEARNER’S GUIDE

Welcome to the learners guide for the module: Prepare and Display Petits Fours
This learner’s guide contains training materials and activities for you to complete. The
unit of competency Prepare and Display Petits Fours contain the knowledge, skills and
attitude required for a Bread and Pastry Production with National Certificate Level (NCII).
You are required to go, through a series of learning activities in order to complete
each learning outcomes of the module. In each learning outcome there are information sheets,
resource sheets, and reference material for further reading to help you better understand the
required activities. Follow these activities on your own and answer the self-check at the end
of each learning outcome.

 Information Sheet- this will provide you information (concepts, principles and other
relevant information) needed in performing learning activities.
 Operation Sheet- this will provide you performing single task, operation or process
in a job.
 Job Sheet- this is designed to guide you how to do that will contribute to the
attainment of the learning outcome.
 Assignment Sheet- is to guide you to enhance what you have learned in the
information sheet, operation sheet or job sheet.
 Work Sheet- are different forms that you need to fill up in certain activities that you
performed.

Upon completion of this module, study the evidence plan at the end of the last learning
elements of this module then ask your trainer to asses you. You will be given a certificate
of completion as a proof that you have met the standard requirements (knowledge, skills
and attitude) for this module. The assessment could be made in different methods, as
prescribed, in the competency standard.

If you have questions, do not hesitate to ask your trainer/s for assistance.

RECONITION OF PRIOR LEARNING (RPL)

You may have some of most of the knowledge and skills covered in this learner’s
guide because you have
 Been working for some time
  Already completed your training in this area

The evidences for recognition of prior are presented if:

 You can demonstrate to your trainers that you are competent in particular skills, you
don’t have to do the same training again.
 If you feel you have of the skills, talk to your trainers about

Having them, formally recognized.

 If you have qualification or Certificates of Competence from previous trainings show
it to your trainer.
 If the skills you acquired are still relevant to the module, they may become part of the
evidence you can present for RPL.

At the end of the learner’s guide there is a learner’s diary to record. Important dates, jobs
undertaken and other workplace event that will assist you in providing further details to your
trainers or assessor. A Record of Achievement is also provided for your trainers to complete
once you complete the module.

This module was prepared a source of information for you to acquired knowledge and
skills to Bread and Pastry Production to achieve required competency, Prepare and Display
Petits Fours independently and at your own pace.

1. Take Pre-assessment to evaluate your skill, and knowledge in preparation for post and
final assessment.
2. Talk to your trainer and agree on you how both recognize the training.
3. Work through all information and complete the learning activities in each learning
outcome. Read information sheet and complete the self-checks suggested in your
resources which are in coded in the resource materials.
4. You trainer will be your facilitator to assist your needs in completing your activities.
5. The trainer will tell you about the important things needed to accomplish the learning
activities.
6. You are given an opportunity to study and master the module at your own convenient
pace and time.
7. You can gather other information/ at through interview, research and talk to more
experienced work master.
8. You can ask your trainer to observe your activity outline in the learning guide.
9. As you work through your activities you should open for your trainers feedback on
your progress.
Upon completion of the module you should feel free and confident to ask for final
assessment. The result of your assessment will be recorded in your Competency Achievement
Record.
 BREAD AND PASTRY PRODUCTION
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

PREPARE AND
TRS741379
1. CORE COMPETENCY PRODUCE BAKERY
PRODUCTS

PREPARE AND
TRS741380
2. CORE COMPETENCY PRODUCE PASTRY
PRODUCTS

PREPARE AND
TRS741342
3. CORE COMPETENCY PRESENT GATEAUX,
TORTES AND CAKES

PREPARE AND
TRS741344
4. CORE COMPETENCY DISPLAY PETITS
FOURS

TRS741343
5. CORE COMPETENCY PRESENT DESSERTS
 MODULE CONTENT

UNIT OF COMPETENCY: PREPARE AND DISPLAY PETITS FOURS

MODULE TITLE: PREPARING AND DISPLAYING PETITS FOURS

MODULE DESCRIPTOR:

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 petits fours including petits fours
glazes, marzipan-based petits fours and caramelized fruits and nuts served as petits fours, to a
level of high and consistent quality.

NOMINAL DURATION: 21 HOURS

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
LO 1 Prepare iced petits fours.
LO 2 Prepare fresh petits fours.
LO 3 Prepare marzipan petits fours.
LO 4 Prepare caramelized petits fours.
LO 5 Display petits fours.
LO 5 Store petits fours.

ASSESSMENT CRITERIA: performance criteria column of all the Los

1. Sponges and bases are prepared, cut and assembled according to standard
recipes and enterprise requirements and practices.

2. Fillings are prepared with the required flavors and consistency.

3. Fondant icing are brought in accordance with the required temperature and
establish standards and procedure.

4. Decorations are designed and used in accordance with establishment standards

and procedures.

5. A selection of small choux paste shapes are baked and decorated in

accordance with established standards and procedures.
 6. Baked sweet paste are prepared and blended in accordance with establishment
standards and procedures.

7. Fillings are prepared and used the required flavors and correct consistency.

8. Garnishes, glazes and finishes are used in accordance with established

standards and procedures.

9. Quality marzipan is flavored and shaped to produce mini-sized fruits in

accordance with enterprise and client requirements.

10. Marzipan fruits are coated to preserved desired eating characteristics and
softened with egg whites, piped into shapes and sealed/browned with applied
heat according to enterprise practice

11. Fresh fruits/fruit segments are selected and coated with pale amber-colored
caramel or glazed or any coating specified by the enterprise.

12. Sandwich dried fruits or nuts are filled with flavored marzipan and coated with
pale amber-colored caramel according to specifications and enterprise
standards.

13. Appropriate receptacles are selected and prepared for petits fours.

14. Petits fours are displayed creatively to enhance customer appeal.

15. Petits fours are stored in proper temperatures and conditions to maintain
maximum eating qualities, appearance and freshness.

16. Petits fours are packaged in accordance with established standards and
procudures.

LEARNING OUTCOME 1. PREPARE ICED PERTITS FOURS

Contents:

1. Preparing, cutting and assembling sponges and bases according to standard recipes
and enterprise requirements.
2. Prepare fillings with the required flavors and consistency.
3. Designing and using decorations in accordance with establishment standards and
practices.
Assessment Criteria:

1. Sponges and bases are prepared, cut and assembled according to standard recipes and
enterprise requirements and practices.
2. Fillings are prepared with the required flavors and consistency
3. Fondant icing are brought in accordance with the required temperature and
established standards and procedures.
4. Decorations are designed and used in accordance with establishment standards and
procedures.

Conditions

The participants will have access to:

1. Laptop and Projector

2. Baking Equipment’s and tools
3. Baking ingredients and materials
4. Personal Protective Equipment

Assessment Method:

1. Written Test
2. Oral Questioning
3. Demonstration
 Learning Experiences
Learning Outcome 1
PREPARE ICED PETITS FOURS

Learning Activities Special Instructions

1. Read Information Sheet 1.1-1 on
“Preparation, cutting and assembling
sponges and bases”
2. Answer Self- Check 1.1-1 on
“Preparation, cutting and assembling
sponges and bases”
If you have some problem on the content of
the information sheets don’t hesitate to
approach your trainer.
If you feel that you are now knowledgeable
on the content of the information sheets,
you can now answer self-check provided in
the module.
Compare your answer to the Answer Key
1.1-1. If you got 100% correct answer in
this self-check, you can now move to the
next information sheet. If not review the
information sheet and go over the self-
check again.

3. Perform Task Sheet 1.1-1 on “Preparation, Follow the step by step procedures on Task
cutting and assembling sponges and bases” Sheet 1.1-1 to ensure positive performance.

If you have some problem on the content of

the information sheets don’t hesitate to
4. Read Information Sheet 1.1-2 on approach your trainer.
“Preparation of Fillings” If you feel that you are now knowledgeable
on the content of the information sheets,
you can now answer self-check provided in
the module.
Compare your answer to the Answer Key
5. Answer Self-Check 1.1-2 on “Preparation 1.1-2. If you got 100% correct answer in
this self-check, you can now move to the
of Fillings”
next information sheet. If not review the
information sheet and go over the self-
check again.

6. Perform Task Sheet 1.1-2 on “Preparation Follow the step by step procedures on Task
of Fillings” Sheet 1.1-2 to ensure positive performance.
If you have some problem on the content of
the information sheets don’t hesitate to
7. Read Information Sheet 1.1-3 on “Using approach your trainer.
Designs and Decorations” If you feel that you are now knowledgeable
on the content of the information sheets,
you can now answer self-check provided in
the module.

8. Answer Self- Check 1.1-3 on “Using
Designs and Decorations”
9. Perform Task Sheet 1.1-3 on “Using
Designs and Decorations”
Compare your answer to the Answer Key
1.1-3. If you got 100% correct answer in
this self-check, you can now move to the
next information sheet. If not review the
information sheet and go over the self-
check again.
Follow the step by step procedures on Task
Sheet 1.1-2 to ensure positive performance.
 Information Sheet 1.1-1
Preparation, Cutting and Assembling Sponges and Bases

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:

1. Identify what is petits fours.

2. Identify types or kinds of petits fours bases.
3. Identify proper preparation, cut and assembling sponges and bases according to
standard recipes.
4. Assemble and cut petits fours base.

Introduction
This lesson will give you knowledge of what petits fours is, the types and/or kinds of
petits fours bases and how to assemble and cut petits fours base.

Iced petits fours

Iced petits fours are small, bite-sized cakes with a thin coating of glaze, typically
fondant, which is applied at the end of the production process. Assembled in large sheets and
cut after setting up, petits fours glaze contain thin layers of cake alternating with jam or butter
cream. The top of the small portion of the cake is adorned with a thin layer of marzipan to
add flavor, as well as a smooth surface for the glaze to settle on. Marzipan is made from
almond paste, cooked sugar syrup, and sometimes glucose and/or egg white. After the cake is
cut, it can be enrobed in fondant, or sometimes dipped in chocolate. Petits fours glazes are
typically finished with intricate stylized piping.
 Types or kinds of petits fours bases:
The base for petits fours can be marzipan and sponge. A petits fours base must
be strong enough to hold the petits fours.

 Cake can be baked in shallow trays then topped with soft topping then cut to
shape desired similar to sponge sheets.

 Shortbread mixture of flour, fat and sugar, enriched with egg and has a short
eating quality

 Pastry puff pastry can make a suitable base for petits fours when a sweet
filling is used.

 Sponge baked in thin sheets and layered together with filling which act as an
adhesive to hold the sheets of sponge together.
Assembling and cutting petits fours base

Things needed:
 Sponge sheets (56mm thick or 3 cm total height when assembled
 Jam strawberry, mango, etc. (smooth texture)
 2 sheets of wax paper

Procedure:
1. Lay the first sponge cake on a wax paper.
2. Spread a thin layer of jam over the cake.
3. Place a second sheet cake on top of the first layer.
4. Press firmly.
5. Remove loose crumbs.
6. Spread a second layer jam thinly over the cake.
7. Take a third sheet of cake. Turn it over to put the bottom part on top.
8. Press sheets of sponge firmly together.
9. Place tray on top.
Cut bases to the desired shape
 Any form and shape can be applied but accuracy of cutting is vital. It should minimize
waste.
 Shapes can be round, diagonal, square, or triangle.
 Almost 20% of the product is wasted if round and diagonal is use.

Self- Check 1.1-1

Preparing, Cutting and Assembling Sponges and Bases

I. Identification: Identify the following. Write your answers on the space

provided.

___________1. A small, bite- sized cakes thinly coated with glaze, it is called?
___________2. This coat is made from almond paste, a cooked sugar syrup and sometimes
glucose and or egg white, called?
___________3. A type of petits fours bases that can be baked in shallow trays.
___________4. Lay the first sponge cake on a ________?
II. Enumeration: Enumerate the following.

1-4. What are the types or kinds of petits fours bases?

5-7. In assembling and cutting bases, what are the things needed?
8-16. Enumerate orderly the procedure in assembling and cutting petits fours bases.
 ANSWER KEY 1.1-1
Preparing, Cutting and Assembling Sponges and Bases

I. Identification

1. petits fours
2. marzipan
3. cake
4. wax paper

II. Enumeration

1-4. cake, shortbread, pastry, sponge

5-7. sponge sheets, jam, sheets of wax paper

8-16. Lay the first sponge cake on a wax paper.

Spread a thin layer of jam over the cake.

Remove loose crumbs.

Spread a second layer jam thinly over the cake.

Take a third sheet of cake. Turn it over to put the bottom part on top.

Press sheets of sponge firmly together.

Place tray on top.

 TASK SHEET 1.1-1
Title: Assembling and cutting petits fours base

Performance Objective: Given the kinds or types of petits fours bases, you
should be able to assemble and cut petits fours base
following the standard procedure.

Supplies/Materials : wax paper, spatula, rubber scrapper, tray

Equipment :

Steps/Procedure:
1. Lay the first sponge cake on a wax paper.
2. Spread a thin layer of jam over the cake.
3. Place a second sheet cake on top of the first layer.
4. Press firmly.
5. Remove loose crumbs.
6. Spread a second layer jam thinly over the cake.
7. Take a third sheet of cake. Turn it over to put the bottom part on top.
8. Press sheets of sponge firmly together.
9. Place tray on top.

Assessment Method:
Demonstration
Oral Questioning
 Performance Criteria Checklist 1.1-1
Preparing, Cutting and Assembling Sponges and Bases

CRITERIA
YES NO
1. Lay the first sponge cake on a wax paper.

2. Spread a thin layer of jam over the cake.

3. Placed a second sheet cake on top of the first layer.

4. Pressed firmly.

5. Removed loose crumbs.

6. Spread a second layer jam thinly over the cake.

7. Took a thin sheet of cake. Turned it over to put the bottom

on top.
8. Pressed sheets of sponge firmly together.

9. Placed tray on top.

 Information Sheet 1.1-2
Preparation of Fillings

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the fillings and flavors used in making iced petits fours.
2. Differentiate the importance of each fillings and flavors in making petits fours.
3. Prepare fondant icing.

Introduction
This lesson will give you knowledge on the importance of fillings and flavors in making
petits fours and on how to prepare fondant icing.

Filling and flavor for iced petits fours

 Jams are high in moisture. It is used to enhance flavor, add moisture and to bind the
product. Blend jam until a smooth consistency is attained, making sure no lumps are
present, as they will tear the sponge cake.
  Ganache is a mixture of chocolate and cream. Ganache carry alcohol flavors well to
add interest to the petits fours. When ganache is agitated, it must be worked quickly
as it will set.

 Butter creams need to be chilled before cutting. Butter creams are flexible for
decorating the tops of petits fours as they can be flavored and easily piped. However,
they can be easily damaged at room temperature.

Fondant Icing
Ingredients
 7 cup icing sugar, sifted
 1 ½ glucose syrup
 1 tbsp. gelatin powder
 ¼ cup cold water
 1tsp. vanilla essence

Procedure:

1. Sift the icing sugar into a non-metal bowl and then make a well in the center.
2. In a small saucepan, add water and gelatin. Over a low heat, dissolve the gelatin. Do not
let it boil.
3. Remove saucepan from the heat and add glycerine and glucose syrup. Stir until
combined well, then add vanilla essence.
4. Pour the gelatin mixture into the well in icing sugar.
5. Mix until all of the icing sugar is combined with the mixture. Knead the icing until it is
well combined and smooth.

Self-Check 1.1-2
Preparation of Fillings
 I. Enumeration. Enumerate the following.

1-3. What are the flavors and fillings used in making iced petits fours.

4-9. The ingredients in making a fondant icing.

10. What is fondant icing.

Answer Key 1.1-2

Preparation of Fillings

I. Enumeration.

1-3. jams, ganache, butter creams

4-9. 7 cup icing sugar, sifted

1 1/q tbsp. glycerine
 ½ cup glucose syrup
1 tbsp. gelatin powder
¼ cup cold water
1 tsp. vanilla essence

10. Fondant icing is a sweet, creamy paste that can be used as a filling or icing for
pastries such as eclairs, Napoleons.

TASK SHEET 1.1-2

Title: Preparation of Fillings

Performance Objective: Given the recipe, you should be able to prepare fondant
icing following the steps and procedure.

Supplies/Materials: sifter, saucepan, non-metal mixing bowl, wooden spoon,

Equipment :

Steps/Procedure:

1. Sift the icing sugar into a non-metal bowl and then make a well in the center.
2. In a small saucepan, add water and gelatin. Over a low heat, dissolve the gelatin. Do
not let it boil.
3. Remove saucepan from the heat and add glycerine and glucose syrup. Stir until
combined well, then add vanilla essence.
4. Pour the gelatin mixture into the well in icing sugar.
 5. Mix until all of the icing sugar is combined with the mixture. Knead the icing until it
is well combined and smooth.

Assessment Method:
Demonstration
Oral Questioning

Performance Criteria Checklist 1.1-2

Preparation of Fillings

CRITERIA
YES NO
1. Sifted the icing sugar into a non-metal bowl and then made a
well in the center.
2. Added water and gelatin in a sauce pan.

3. Dissolved the gelatin in an over low heat and did not let it
boil.
4. Removed saucepan from the heat and added glycerine and
glucose syrup.
5. Stirred and combined well, then added vanilla essence.
6. Poured the gelatin mixture into the well in icing sugar.

7. Mixed until all of the icing sugar is combined with the

mixture.
8. Kneaded the icing until it is well combined and smooth.
 Information Sheet 1.1-3
Using Designs and Decorations

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:

1. Identify appropriate designs and decorations in making iced petits fours.

2. Identify different designs for petits fours
3. Design, decorate and display iced petits fours

Introduction
This lesson will give you knowledge on the different appropriate designs and
decorations in making petits fours.

Design and Display Iced Petits Fours

It is important to design, decorate and display petits fours to:

  Make them more attractive and appetizing
 Enhance presentation, and
 Visual and textural diversity

Sample Petits Fours Design

Decorate to Enhance Appeal

 Plan the decoration
 Avoid very big decorations
 Complement the petists fours
Display
 Use consistent shape
 Use consistent configuration
 Alternating height and profiles

Pretty Petits Fours (Iced)

Ingredients:

Base
 ¼ cup butter, softened
 ¼ cup shortening (lard)
 1 cup sugar
 1 tsp. vanilla
 1 1/3 cup All-purpose Flour
 2 tsp. baking powder
 ½ tsp. salt
 2/3 cup milk
 3 egg whites

Glaze
 2 lbs. confectioner’s sugar
 2/3 cup plus 2 tbsp. water
 2 tsp. orange extract
Frosting
 6 tbsp. butter, softened
 2 tbsp. shortening (lard)
 ½ tsp. vanilla extract
 3 cups confectioner’s sugar
 3 to 4 tbsp. milk
 Gel, liquid or paste food coloring

Procedure:
1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in
vanilla. Combine the flour, baking powder and salt; add to creamed mixture
alternately with milk, beat well after each addition. In a small bowl, beat egg whites
until soft peaks form; gently fold into batter.
2. Pour into a greased 9 inches square baking pan. Bake at 350 oF for 20-25 minutes or
until a toothpick inserted near the center comes out clean. Cool for 10 minutes before
removing pan to a wire rack to cool it completely.
3. Cut a thin slice off each side of the cake. Cut into 1 ¼ inch square.
4. In a large bowl, combine glaze ingredients. Beat on a low speed just until blended;
beat on high until smooth. Apply glaze evenly over tops and sides of cake squares,
allowing excess to drip off. Let dry. Repeat if necessary to thoroughly coat squares.
Let dry completely.
5. For frosting, cream the butter, shortening and vanilla in a small bowl. Beat in
confectioner’s sugar and enough milk to achieve desired consistency. Place ½ cup
each in two bowls; tint one pink and one green.
6. Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill with pink
frosting, pipe with a rose bud on each petits fours. Insert #3 round tip into another
pastry or plastic bag; fill with green frosting. Pipe a leaf under each rose. Yield: 2 ½
dozen (3 cups frosting).

Self-Check 1.1-3
Using Designs and Decorations
I. Enumeration. Enumerate the following.

1-9. ingredients in making a base of petits fours.

10-15. ingredients in making a frosting of petits fours

II. True or False. Write T if the statement is correct and write F if the
statement is wrong. Write your answers on the space provided.

1. Cut a thin slice off each side of the cake. Cut into 1 ¼ inch square.
2. In a large bowl, cream the butter, shortening and flour.
3. Pour into a 5 inches baking pan.
4. Bake it with a temperature of 350oF.
5. Cool for 10 minutes before removing pan to a wire rack to cool it completely.

Answer Key 1.1-3

Using Designs and Decorations

I. Enumeration

1-9. ¼ cup butter, softened

¼ cup shortening (lard)
 1 cup sugar
1 tsp. vanilla
1 1/3 cup All-purpose Flour
2 tsp. baking powder
½ tsp. salt
2/3 cup milk
3 egg whites
10-15. 6 tbsp. butter, softened
2 tbsp. shortening (lard)
½ tsp. vanilla extract
3 cups confectioner’s sugar
3 to 4 tbsp. milk
Gel, liquid or paste food coloring

II. True or False

1. T
2. F
3. F
4. T
5. T

TASK SHEET 1.1-3

Title: Using Designs and Decorations

Performance Objective: Given the tools and ingredients, you should be able to
design, decorate and display iced petits fours following the
steps and procedure.

Supplies/Materials :

Equipment :

Steps/Procedure:
1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat
in vanilla. Combine the flour, baking powder and salt; add to creamed mixture
alternately with milk, beat well after each addition. In a small bowl, beat egg
 whites until soft peaks form; gently fold into batter.
2. Pour into a greased 9 inches square baking pan. Bake at 350 oF for 20-25 minutes
or until a toothpick inserted near the center comes out clean. Cool for 10 minutes
before removing pan to a wire rack to cool it completely.
3. Cut a thin slice off each side of the cake. Cut into 1 ¼ inch square.
4. In a large bowl, combine glaze ingredients. Beat on a low speed just until
blended; beat on high until smooth. Apply glaze evenly over tops and sides of
cake squares, allowing excess to drip off. Let dry. Repeat if necessary to
thoroughly coat squares. Let dry completely.
5. For frosting, cream the butter, shortening and vanilla in a small bowl. Beat in
confectioner’s sugar and enough milk to achieve desired consistency. Place ½ cup
each in two bowls; tint one pink and one green.
6. Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill with
pink frosting, pipe with a rose bud on each petits fours. Insert #3 round tip into
another pastry or plastic bag; fill with green frosting. Pipe a leaf under each rose.
Yield: 2 ½ dozen (3 cups frosting).

Assessment Method:
Demonstration
Oral questioning

Performance Criteria Checklist 1.1-3

CRITERIA
YES NO
1. Butter, shortening and sugar are creamed in bowl until light
and fluffy.

2. Poured and baked at 350oF for 20-25 minutes.

3. Cake was thinly slice and were cut into 1 ¼ inch square.

4. Glaze ingredients were combined and beat on low speed just

until blended and smooth.
5. Butter, shortening and vanilla were creamed well. Beat in
confectioner’s sugar and enough milk to achieve desired
consistency.
6. Cut a small hole in the corner of a pastry or plastic bag;
inserted #1o4 tip. Filled with pink frosting; piped a rosebud
on each petits fours.
Evidence Plan

Competency BREAD AND PASTRY PRODUCTION NC II

standard:
Unit of PREPARE AND DISPLAY PETITS FOURS
competency:
Ways in which evidence will be collected:

Demonstration & Questioning

Observation & Questioning
[tick the column]

Third party Report

Portfolio

Written
The evidence must show that the trainee…
 Select measure and weigh ingredients according to
recipe requirements.
 Prepare variety of bakery and patissiers’ product (e.g.
bread, pastry, cake, petits fours) according to standard
mixing procedures/formulation/recipes and desired
product characteristics.
 Select and use appropriate equipment, tools and
utensils.
 Select oven temperature to bake products in accordance
with desired characteristics, recipe specifications and
enterprise practices.
 Bake products according to techniques and appropriate
conditions; and enterprise requirements and standards.
 Decorate and present products.

 Prepare different types of desserts according to recipe

specifications, desired product characteristics and
standard operating procedures.

 Plate and decorate a variety of dessert products.

  Store and package bakery and patissiers’ products
/desserts.

 Apply food hygiene and safety principles.

 Demonstrate knowledge on varieties and characteristics

of products and desserts.

NOTE: *Critical aspects of competency

References

Books
 Bread and Pastry Training Regulations NC II
 Bread and Pastry Self -Assessment Guide
 Bread and Pastry- Technical-Vocational-Track Manual, p. 203-211

Internet Sources
 https://www.bestrecipes.com.au/recipes/fondant-icing-recipe/pvjsxuhk
 https://www.tasteofhome.com/recipes/pretty-petits-fours
 https://www.google.com/search?q=iced+petits+fours&tbm=isch&2ahUKEwjon-
LiAhWCA6YKHYOZBIQ2-cCegQIABAB8oqq=iced+petits+fours&gs_l=mobile-gws-
qiz-img.3.
 https://www.myrecipes.com/recipe/raspberry-red-velvet-petits-fours