CBLM

COMPETENCY BASED LEARNING MATERIAL
CBLM on BREAD AND Date Developed: Document No:20000776

PASTRY PRODUCTION Issued by:
March 09, 2023 SaCC P a g e | ii
Prepare and Display Revised By:
Petit Fours Jazzlee Y. Cailing Revision # 00
Sector : TOURISM
Qualification Title : BREAD AND PASTRY PRODUCTION
Unit of Competency : PREPARE AND DISPLAY PETITS FOURS
Module Title : PREPARE AND DISPLAY PETITS FOURS
SALAY COMMUNITY COLLEGE
Salay Misamis Oriental
HOW TO USE THIS COMPETENCY – BASED LEARNING

MATERIALS
Welcome to the module in BREAD AND PASTRY PRODUCTION NCII
QUALIFICATION. This module contains training materials and activities for you to
complete.
The unit of competency “Prepare and Display Petits Fours” contains knowledge,
skills and attitude required for TRAINEES.
You are required to go through, a series of learning activities in order to complete

each learning outcome of the module. In each learning outcome are Information Sheet,
Self-Checks, Task Sheets and Job Sheets. The follow these activities on your own. If you
have questions, don’t hesitate to ask your facilitator for assistance.
The goal of this course is the development of practical skills in supervising work-
based training. Tools in planning, monitoring and evaluation of work-based training shall be
prepared during the workshop to support in the implementation of the training program.

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This module is prepared to help you achieve the required competency, in “BREAD
AND PASTRY PRODUCTION NCII”.
This will be the source of information for you to acquire knowledge and skills in this
particular competency independently and at your own pace, with minimum supervision or
help from your facilitator.
Remember to:
 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Answer keys are included in
this package to allow immediate feedback. Answering the self-check will help you
acquire the knowledge content of this competency.
 Perform the task sheets and job sheets until you are confident that your output
conforms to the performance criteria checklist that follows the sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for evaluation and
recording in the Accomplishment Chart. Outputs shall serve as your portfolio during
the institutional competency evaluation.
A certificate of achievement will be awarded to you after passing the evaluation. You
must pass the institutional competency evaluation for this competency before moving to
another competency.
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
1 Prepare and Produce Bakery Preparing and Producing TRS741379

Products Bakery Products
2 Prepare and Produce Pastry Preparing and Producing TRS512317

Products Pastry Products
3 Prepare and Present Gateaux, Preparing and Presenting TRS512318

Tortes and Cakes Gateaux, Tortes and Cakes

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4 Prepare and Display Preparing and Display TRS512321
Petits Fours Petits Fours
5 Present Dessert Presenting Desserts TRS741343
MODULE CONTENT
Qualification Title : BREAD AND PASTRY PRODUCTION NCII

Unit of Competency : PREPARE AND DISPLAY PETITS FOURS
Module Title : PREPARE AND DISPLAY PETITS FOURS
Introduction
The module covers the knowledge, skills and attitude required to be able to
prepare and display petits fours to a level of high and consistent quality.
Nominal Duration: 51 Hours

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Learning Outcomes:
At the end of this module you MUST be able to:
LO1 Prepare Ice Petits Fours

LO2 Prepare Fresh Petits Fours
LO3 Prepare Marzipan Petits Fours
LO4 Prepare Caramelized Petits Fours
LO5 Store Petits Fours

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LEARNING OUTCOME #1 Prepare Ice Petits Fours
CONTENTS
1. Characteristics of classical and contemporary petits fours
2. Underlying principles in making petit fours
3. Types and kinds of sponge and bases
4. Different kinds of fillings
5. Procedure in making fondant icing
6. Decors and designed
ASSESSMENT CRITERIA
1. Sponges and bases are prepared, cut and assemble according to standard
recipes and enterprise requirements and practices
2. Fillings are prepared with the required flavors and consistency
3. Fondant icing is brought in accordance with the required temperature and
established standards operating procedures.
4. Decorations are designed and used in accordance with the establishment
standards and procedures
CONDITION
1. Personal protective clothing
2. Small hands tools
3. Measuring equipment
4. Set of knives
5. Rolling pins
6. Decorative cutters
7. Molders
8. Pots and pans
9. CD’S, VHS
10. Hand – outs

March 09, 2023 SaCC Page |
Prepare and Display 1
Revised By:
Petit Fours
Jazzlee Y. Cailing Revision # 00
ASSESSMENT METHOD
1. Assessment Method:
2. Oral – Recitation
3. Written examination
4. Observation
Learning Experiences
Learning Outcome # 1 Prepare Ice Petits Fours
Learning Activities Special Instructions

Read: Information Sheet 4.1-1 This Learning Outcome deals with the
development of the Institutional
PREPARE AND DISPLAY PETIT FOUR Competency Evaluation Tool which
GLACE trainers use in evaluating their
trainees after finishing a competency of
1. Prepare petit four bases the qualification.
2. Cut and assemble bases for petit

four glace Go through the learning activities
outlined for you on the left column to
3. Prepare and flavor fillings to gain the necessary information or
required consistency knowledge before doing the tasks to
practice on performing the
4. Prepare petit four glace for requirements of the evaluation tool.
glazing The output of this LO is a complete
5. Decorate petit four glace to Institutional Competency Evaluation
Package for one Competency of BREAD
enhance customer eye appeal AND PASTRY PRODUCTION NCII. Your
6. Display petit four glace output shall serve as one of your
portfolio for your Institutional

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Competency Evaluation for Preparing
and Display Petits Fours.
Feel free to show your outputs to your

Perform: Task Sheet 4.1-1 trainer as you accomplish them for
guidance and evaluation.
This Learning Outcome deals with the

Competency Evaluation Tool which
trainers use in evaluating their
the qualification.
Go through the learning activities

gain the necessary information or
knowledge before doing the tasks to
requirements of the evaluation tool.
After doing all the activities for this

LO1: Prepare Ice Petits Fours; you are
ready to proceed to the next LO2:
Prepare Fresh Petits Fours.

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Information Sheet 4.1-1
PREPARE AND DISPLAY PETIT FOUR GLACE
1. Prepare Petit Four Bases

Petit Fours glacé are generally either glazed with fondant or dipped in chocolate
before the final decoration is added.
The term glacé is also used to indicate any iced pastry. Such
as a small tartlet or those made from pate a choux or
meringue.
They must be small enough to be consumed in one to two
bites.
Small almond cakes may also be wrapped in marzipan or modelling chocolate and
served as petit fours.
Petit four bases can be made from any edible product.
Normal products used are:
 Sponge
 Cake
 Shortbread
 Pastry
 Chocolate
 Marzipan
 Choux pastry.
Main requirement of a petit four base is that it is strong enough to 'hold' the petit
four when it is picked up by the customer to be eaten.
Sponge
Normally sponge is baked in thin sheets and they are layered' together with
flavoured filling that will act as an adhesive to hold the sheets of sponge together.
The sponge sheets can be plain or flavoured.

The sheets can be just a carrier for the filling, especially
chocolate.

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When the sponge sheets are layer with the filling they are stored for a period of
time for the sheets and filling to bond and then the sheet is cut into small pieces:
 Cut into a variety of shape
 Most economical is square or rectangular
 Half moon, triangular or diamond shape
 Round or oval is less efficient as there is more wastage with these shapes.
Cake
Cake can be baked in shallow trays of depths of 1-
2cm, topped with soft topping then cut to shape
desired similar to Sponge sheets.
Shortbread
A mixture of flour, fat and sugar, enriched with egg
and has a 'short' eating quality. A firmer variety of
shortbread with a formula of 2:1:1.
 2 parts flour, 1 part sugar, 1 part butter or fat.
This formula produces a firmer shortbread that will resist the migration of
moisture from the filling to the base. It will then hold together better when the
customer picks the petit four up in their fingers.
Pastry
A savoury pastry like puff pastry can make a suitable base for petit fours when a
sweet filling is used.
Chocolate
When working with ganache, a soft mixture of chocolate and cream can be
presented in a base of hard chocolate. This chocolate has been melted and
'tempered' then spread thinly onto parchment paper and
allowed to set. At the point of setting it is cut into shapes
with a warmed metal knife or cutter.
Marzipan
Marzipan can be used as a base for petit fours.
Choux pastry

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Choux pastry is made by boiling water and fat, adding flour and cooking panada.
As the panada cools, eggs are incorporated.
This batter is then piped to size and baked
The baked cases are then filled with desired flavoured creams then decorated.
The pieces are small.
Variety of filling is limited only by the imagination.
2. Cut and assemble bases for petit four glace
Bases for petit four glacé
Before you can assemble your petit fours the basic principle is the same.
Mise en place, ’everything in place’ before you start.
Normal
 Sponge sheets, plain vanilla flavour
 Binding agent, normally jam, apricot or
 Flavoured butter cream.
Chocolate
 Sponges sheets, chocolate
 Raspberry jam or
 Ganache.
Classical Opera cake
 Marzipan and butter enriched sponge sheets
 Ganache
 Coffee flavoured butter cream.
Normal Assembly
What is needed?
 Sponge sheets that are approximately 5mm thick, 3 or 4, depending on
thickness
 When assembled the combined height will be approximately 3cm high (1.25
inches)

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 Apricot jam, smooth texture, no lumps
 Baking paper 2 sheets.
Method of Assembly
 Lay 1 sponge sheet on a sheet of baking paper
 This is to make it easy to move around the bench
 Make sure the paper the sponge sheet was baked
on is removed
 Spread a thin layer of apricot jam over the sponge
sheet
 Place a second sheet of sponge on top
 Press firmly into place
 Remove any loose sponge crumbs
 Spread a second layer of apricot jam thinly over sponge sheets
 Take a third sheet of sponge and turn over so bottom of sponge sheet is on
top
 Lay sponge sheet on top and place 2nd sheet of paper on top and press
sheets of sponge firmly together
 Place a metal tray on top and allow layered sponge sheets and apricot jam to
bond
 If using butter cream the product needs to be cooled so the butter cream
sets firm
 Product needs to stand, while being weighted down for at least 2 hours
 Butter cream products need to stand in cool environment until they are
firm.
Cut bases to the desired shape
The biggest shape that these petit fours are cut into is square.
Why? Less waste.
Any shape can be used but accuracy of cutting is essential. Minimising waste will
increase yield therefore profits increase.
 Size
 Variety of shapes
 Consistency in size and shape.
Shapes to cut

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A lot of product can be lost when a curved shape is used. Up to 20%.
Triangle Shapes
Square cut
3. Prepare and flavor fillings to required consistency
Fillings will vary according to selling price, storage requirements and marketplace
requirements.

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 Jams, various flavours
 Ganache
 Butter creams.
Jams
Jams are high in moisture and carry good flavours. Their role is to bind, add
flavour and moisture to a product that is normally dry in texture. These do not
need refrigeration.
Jam needs to be blended until a smooth consistency is achieved, no lumps, as
they will tear at the fabric of the sponge sheet.
Ganache
Ganache is a mixture of chocolate and cream. It is well liked but it

is expensive to produce. Ganache will carry alcohol flavours well to
add interest to the petit fours.
These can stand in non-refrigerated areas. Ganache needs to be
allowed to cool to room temperature and then blended until
smooth. When ganache is agitated it must be worked quickly as it
will set.
Butter creams
Butter creams can be flavoured to desired standard adds good mouth feel and cuts
well when cold.
It needs to be chilled before cutting. It will then need to stand in non-refrigerated
environment for short periods of time.
Butter creams are versatile for decorating the tops of petit fours as they can be
flavoured and easily piped. But it damages easily when at room temperature.
When butter cream is made it needs to be kept at a temperature that will not give
adverse reaction to customers.
To use butter cream it needs to be pliable and smooth.
4. Prepare petit four glace for glazing

Introduction
Glazing should include:
Jams

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Jam can be used as a glaze but it needs to be applied when it is boiling. It needs to
be applied thinly and then given the opportunity to dry. Care needs to be taken
when cutting.
Creams
Creams make a food topping. If using fresh cream then the
product will need to be kept chilled and time spent at room
temperature is kept to a minimum.
Chocolate
Chocolate makes a good glaze but is difficult to cut.
Structure can be modified to make the cutting easier and make eating quality
softer. Modern techniques will spray chocolate to coat. Give interesting textural
interest to finished coating.
Fondant
Fondant is the classic enrobing agent. If it is
tempered correctly, it should give a brilliant shine to
make eye appeal to the customer.
Ganache
Ganache is excellent. Consistency can be adjusted to suit needs.
To apply any of these glazes the petit four needs to have sharp edges and smooth
lines.
Surface needs to be dry and free of moisture. If the surface is not dry then the
glaze may not bind to the surface of the petit four.
5. Decorate petit four glace to enhance customer eye appeal
Introduction
Iced petit four glacé can be decorated after being iced to
add:
 Wow factor
 Eye appeal
 Visual and textural diversity.
Classical decoration is piped chocolate motifs. Sometimes a bulb of butter cream
is used to raise the height of another decoration to be place on top.
 Piped chocolate is applied using a paper piping bag
How to make a paper piping bag

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Petit Four Designs

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Decorative Designs

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6. Display petit four glace

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Introduction
Petit Fours are normally served with coffee after the meal. Petit four sec is popular
here because they are sweet and do not need refrigeration.
 Almond goods
 Small shortbreads.
Classical display in larger hotels would be on
large platters. Service staff would choose
customer request as required.
Variation on the equipment to display is
immense. It can be elaborate chocolate stands
and toffee croquant stands.
Normally presented on small trays with a selection for the day.
 Not well displayed
 Insufficient space
 Wrong shaped plate
 Some product over baked.
Designing layout
 Displays need to be consistent in design
 Should have alternating profiles; different heights
on different products
 Shapes should alternate.
Task Sheet 4.1-1
Title:
WORK PROJECT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your
Trainer by the agreed date.

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You must submit documentation, suitable evidence or other relevant proof of
completion of the project by the date agreed with your Trainer.
The student will need to complete a plan to produce at two different recipes of
petit four glace.
Supplies:
 Plan is to include completed recipe with all ingredients and methods of

production.
Equipment:
NONE
Steps/Procedure:
1. List of equipment
2. Different types of filling
3. Different styles of glaze
4. Enhance customer appeal
5. Display complete petit fours
Assessment Method:
Use the Performance Criteria Checklist
Performance Criteria Checklist for

Task Sheet 4.1-1

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Criteria YES NO
1.1 Produce two types of bases for petit four glace:
 Sponge
 Shortbread
 Japonaise
 Choux pastry.
1.2. Produce two different types of filling:
 Jams
 Ganache
 Mousse
 Marzipan.
1.3. Define two different styles of glaze:
 Sugar fondant
 Ganache
 Sugar frosting.
1.4. Decorate the two styles to enhance customer appeal:

 Motifs
 Glace fruits.
1.5 Display completed 'petit four' to be assessed:
 Platters
 Plates.
LEARNING OUTCOME #2
CONTENTS
1. Identify the knifes of small choux paste

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2. Types of sweet paste and fillings
3. Different garnishes, glazes and finishes
4.
ASSESSMENT CRITERIA
1. A selection of small choux paste shapes are baked and decorated in
accordance with established standards and procedures.
2. Baked sweet paste are prepared and blinded in accordance with
established standards and procedures.
3. Garnishes, glazes and finished are used in accordance with the
established standards and procedures.
CONDITION
4. Set of knives
5. Rolling pins
7. Molders
8. Pots and pans
9. CD’S, VHS
10. Hand – outs
ASSESSMENT METHOD
4. Observation

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Learning Outcome # 2 Prepare Fresh Petits Fours

PREPARE AND DISPLAY FLAVOR Competency Evaluation Tool which
MARZIPAN trainers use in evaluating their
1. Prepare and flavor marzipan the qualification.
2. Shape Marzipan
3. Prepare Marzipan for Glazing outlined for you on the left column to
4. Decorate marzipan petit fours to knowledge before doing the tasks to
enhance customer eye appeal
5. Display marzipan petit fours The output of this LO is a complete
Institutional Competency Evaluation
AND PASTRY PRODUCTION NCII.
Your output shall serve as one of your
Perform: Task Sheet 4.2-1 Feel free to show your outputs to your
trainer as you accomplish them for


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the qualification.


LO2: Prepare Fresh Petits Fours; you
are ready to proceed to the next LO3:
Prepare Marzipan Petits Fours

PREPARE FRESH PETITS FOURS
1. Prepare and flavour marzipan
Marzipan is a sweetened mixture of ground almonds, liquid

glucose/eggwhites, corn syrup/sugar syrup and either icing
sugar or caster sugar. It is also known as almond paste.
Marzipan is very versatile paste. Petit Fours based on a
marzipan are attractive and popular for their colour and
appearance and their delicate pleasing taste.
Marzipan
Group Ingredients Quantity

Almond meal, blanched 200g
A
Icing sugar 275g
B Brandy 1tsp

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Almond extract 1 drop
Sugar syrup 100ml
C
Glucose, warm +/- 40g
Method
1. Sift the icing sugar and combine ingredients from group A into a bowl
2. Add the ingredients from group B and gradually add the warm glucose
3. Knead unit it forms like a dough
4. Wrap tightly.
When the marzipan is made it needs to be stored and protected from the air. It will
dry and these dry pieces will have an unpleasant mouth feel if allowed to be
incorporated into the mix.
After making, marzipan can be prepared in several ways:

Piped or Cut Out Marzipan
Bake in a hot oven until golden brown. To bake marzipan it must have a higher
proportion of sugar. If the proportion of sugar is too high, the marzipan will boil
instead of bake. This will adversely affect the taste and appearance of the finish
creation.
Marzipan Fancies
Using marzipan and adding different types of flavoured paste, nuts, liqueurs or
preserved fruits.
To stuff dates or prunes, marzipan is flavoured (vanilla, kirsch, rum) and /or
coloured.
If too firm it can be softened with stock syrup.
Even sized pieces are cut from thin sausage shaped rolls, then rolled in the palm
of the hand first round, then elongated to fit the cavity of the fruit.
About ¼ to 1/5 of the marzipan should be visible. Pitted, firm and small dates or
prunes are stuffed with marzipan, and then rolled in the palm of the hand to
smooth.
With the back of a small knife, three to four lines are marked on the marzipan that
sticks out of the date (prune).
The pieces are now rolled in caster sugar or after having dried, dipped into
caramel.

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For other varieties, even sized small flavoured and/or coloured pieces are shaped
round, then topped with a piece of glace pineapple or half glace cherry or walnut
or pecan nut halves, then rolled in sugar or caramelised.
To glace cherry haves or nut quarters are attached (lightly pressed on) to both
sides of a small ball of marzipan, then rolled in sugar or coated with caramel.
For display or service, they are set in little petit four paper cups.
Modelled Marzipan
Marzipan modelled into various fruit shapes and vegetable, then coloured and
sealed.
To retain the eating quality and to extend the shelf life, the marzipan is sprayed
with a thin coat of cocoa butter (commercially available in a spray can).
Marzipan can absorb moisture or dry out so careful storage is essential.
 If it absorbs moisture it will become to dissolve
 If marzipan dries out it will begin to ferment.
To store marzipan, wrap it in plastic (cling) wrap and place it in an airtight
container.
Hygiene
When working with marzipan, hygiene and cleanliness of equipment, utensils,
work space and hands are of the utmost importance.
Marzipan is a very versatile paste. Petits fours based on marzipan are attractive
and popular for their colourful and/or appetising appearance and their delicate
pleasing taste.
2. Shape Marzipan
Introduction
They can be prepared in several ways:
 Marzipan modelled into various fruit shapes, then coloured and sealed
 Marzipan fancies, using flavoured marzipan with nuts or preserved fruit
 Piped marzipan, browned in a hot oven, coated with glaze while still hot.

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Modelled marzipan
Quality modelling marzipan, left natural or flavoured (natural flavouring paste,
spirit/liqueur concentrates), is rolled into sausage shaped lengths of equal size
and thickness.
Cut into uniform small pieces (10–12 g), the marzipan is shaped into seamless
round balls.
Using the palm of the hands, the basic form of the fruit to be represented is
modelled next.
Marzipan modelling tools are used to further shape the pieces.
Modelling Tools: Prepare and display petit fours; ANTA 2003
The finished fruit is set on to greaseproof or silicon paper with very evenly spaced
gaps in between, to allow easy and even access for spraying with colour.
Powdered food colouring is mixed with clear spirit concentrate and sprayed on to
the marzipan fruits with an atomiser or air brush and then allowed to dry.
Banana shapes benefit from having a few fine brown lines brushed on, likewise
some varieties of apples and pears.
To retain the eating quality (and to extend shelf life) the marzipan is sprayed with
a thin coat of cocoa butter (commercially available in spray cans).
Using a small ball of cotton wool dipped into some dried-out starch, e.g. corn
starch dried in a warm oven with the oven door left ajar, peach and apricot shapes
are gently dabbed for a velvety appearance.
For display or service, the marzipan fruits are set into small petit four paper
cups and arranged attractively for service or display.
For storage, they keep quite well if covered for protection from dust and odours in
a cool and dry area.
When working with marzipan, hygiene and cleanliness of equipment, utensils,
work space and hands are of utmost importance.

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A person suffering from sweaty palms (hands) must wear tight-fitting, thin plastic
gloves for good hygiene. Marzipan should be exposed to a minimum of handling.
Marzipan fancies
Marzipan is flavoured and/or coloured and
used for stuffing dates or prunes or topped
with or sandwiched between nuts and glace
fruits.
To stuff dates or prunes, marzipan is flavoured
(vanilla, kirsch, rum, etc.) and/or coloured
and if rather firm, softened with a little stock
syrup.
Even-sized pieces are cut from thin sausage
shaped rolls, then rolled in the palm of the
hands first round, then elongated to fit the cavity of the fruit. About 1/4 to 1/5 of
the marzipan used should be visible.
 Pitted, firm and small dates or prunes are stuffed with the marzipan, then
rolled in the palm of the hand to smooth
 With the back of a small knife, three to four lines are marked onto the
marzipan that sticks out of the date (prune)
 The pieces are now rolled in caster sugar or after having dried, dipped into
caramel.
For other varieties, even-sized small flavoured and/or coloured pieces are shaped
round, then topped with a piece of glace pineapple or half glace cherry or walnut
or pecan nut halves, then rolled in sugar or caramelised.
Similarly, two glace cherry halves or nut quarters are attached (lightly pressed on)
to both sides of a small ball of marzipan, then rolled in sugar or coated with
caramel.
 Remember:
 Pay particular attention to cleanliness and
hygiene
 Ensure uniformity in product size
 Always start with a seamless ball when
modelling marzipan
 Avoid excessive handling of marzipan

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 Adjust marzipan consistency to be just pipeable
 Ensure correct oven temperature when browning piped marzipan
 For display or service, they are set in little petit four paper cups.
3. Prepare marzipan for glazing

Prior to glazing marzipan to be dry. If the marzipan is still moist the glaze will not
adhere to the surface of the product.
Jams will need to be applied when boiling so the surface
will dry to touch when cool. If the jam is not boiling it
will not be ‘dry to touch’ when it has cooled.
Chocolate can be used but good tempering is required.
This is best applied to individual pieces that require no
cutting. Pure chocolate will crack when cut.
Ganache is a mixture of cream and chocolate. A firmer
mix can be applied to flavoured marzipan and after it is dried it will then ‘cut’ well.
If pure chocolate is used it may crack and look of finished product will be
diminished.
Fondant is good for glazing but the surface will need to be coated to stop the
fondant from soaking into the marzipan.
Food Lacquer and cocoa butter are available to use. Some are in spray aerosol
cans and some can be applied with a brush.
Gum Accacia (Gum Arabica) is an exudant from acacia trees in Northern Africa. It
is hardened gum on the outside of the tree.
Ground to fine white powder it is added to water and boiled. Apply to product
while still hot it will cool with a pleasing sheen.
 Add 1 part powder to 4-5 parts water
 It is difficult to dissolve and it must be bought slowly to the boil and it must be whisked gently
to break up any lumps
 When cool leave in clean container until needed
 Apply to hot product immediately upon removal from oven.
Remember:
 Application to hot product will evaporate off excess moisture and a nice sheen will remain
 Application to cold product will make the product soggy.

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Sugar water (syrup) does not make a good glaze for
marzipan products.
Toffee Candy is used to glaze flavoured marzipan when it
is:
 Sandwiched between nuts
 Stuffed into dates.
The toffee candy (caramel) has a very short shelf life as it
attracts moisture from the air.
For this to be used it will have to be sprayed with food grade lacquer from aerosol
spray.
4. Decorate marzipan petit fours to enhance customer eye appeal

Decorating the finished product add customer interest and 'eye' appeal. Most
marzipan petit fours would be decorated before they are glazed.
 Chocolate
Chocolate can be applied directly to the finished product. This tends to be brittle
and breaks easily. Ganache that is firm can be applied and after it is set it can be
cut if needed.
 Fondant icing
 Fondant is sugar that is boiled to 114°C agitated or stirred as it is cooled. The clear solution
turns white and when it is smooth it needs to be sorted until cool and needed.
 To use fondant (temper):
 Fondant when it is applied to any product it should 'shine' and be
touch dry when cool. Meaning it does not stick to the fingers when
touched
 To temper fondant it needs to be heated to 39°C over a bain-marie
 To thin fondant to the degree you need sugar water (1:1) 1 suger-
1water; boiled)
 This is used so the fondant will flow and have a seamless finish with no folds.
Fondant can be tempered to be very thin so minimal is used. All the time not
allowing temperature to rise over 42°C. If temperature rises too much above 32°C
is will lose its shine and look dull and unappealing.
Non-parrels

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Small pieces of brightly coloured sugar candy that are used to decorate cakes. Can
be applied before baking or after coating with glaze. Rarely used in this level of
presentation.
Glace fruits
Glace fruits used to be a popular way of preserving fruits. Glace fruits are very
stable at room temperature and do not need refrigeration. The shine exuded comes
from being dipped in sugar solution many times and being allowed to dry before
being dipped again.
There is a wide variety of glace fruits available. They will need to be cut to size and
this is very time consuming.
Also would normally be applied to marzipan before baking, glaze then applied to
seal.
5. Display marzipan petit fours

Introduction
Attractively displayed petits fours are great
product for catching the customers’ attention.
They look most attractive when arranged neatly
and with thought given to the repetition or
alternation of shapes, colours and decorations.
Decorated petits fours (in particular the iced
variety) lend themselves to immaculate
craftsmanship and decorating skills.
To attract the respect for this work, a neat
uncluttered, clean and tidy display is essential.
This greatly affects the visual impact and
appreciation of the viewer and will tempt the
customer to indulge.
All varieties of petits fours are best if served
fresh.
Displaying on ceramics plates and platters,
glass mirrors trays can look very effective in buffet style service.
Individual serves of 3-4 pieces per plate is for effective for modern coffee service.

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Task Sheet 4.2-1
Title:
WORK PROJECT
Trainer.
completion of the project by the agreed date.
petit four glace.
Supplies:
Equipment:
NONE
Steps/Procedure:
 Plan is to include completed recipe with all ingredients and methods of
production.
 List of all equipment that will be needed to produce the petit four
marzipan.
Assessment Mthod:

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Task Sheet 4.2-1
Criteria YES NO
2.1 Produce marzipan and develop two flavours for:
 One baked marzipan product
 One non baked marzipan product.
2.2. Provide a sketch or design for the finished product
2.3. Apply a glaze and decorate marzipan:

 Sugar fondant
 Ganache
 Sugar frosting
 Motifs
 Glace fruits.
2.4 Display completed 'petit four' to be assessed:

 Platters
 Plate

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 Tile
 Height alternation
 Alternate profile.
LEARNING OUTCOME #3
CONTENTS
1. Specify flavor and shape quality marzipan
2. Tips on coating marzipan fruits
ASSESSMENT CRITERIA
1. Flavor and shape quality marzipan appropriate producing mini-size fruits.
2. Coat marzipan, soften with egg whites, pipe into shapes are seal/brown
with applied heat according to enterprise practice.
CONDITION

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4. Set of knives
5. Rolling pins
7. Molders
8. Pots and pans
9. CD’S, VHS
10. Hand – outs
ASSESSMENT METHOD
4. Observation
Learning Outcome # 3 Marzipan Petit Fours

MARZIPAN PETIT FOURS Competency Evaluation Tool which
trainers use in evaluating their trainees
1. Prepare and base selection of after finishing a competency of the
petit four sec qualification.
2. Prepare and flavor fillings to Go through the learning activities outlined

for you on the left column to gain the
required consistency necessary information or knowledge before
doing the tasks to practice on performing
3. Prepare petit four sec for glazing the requirements of the evaluation tool.
The output of this LO is a complete
4. Decorate petit four sec to enhance Institutional Competency Evaluation

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customer eye appeal Package for one Competency of BREAD
AND PASTRY PRODUCTION NCII. Your
5. Display petit four sec output shall serve as one of your portfolio
for your Institutional Competency
Evaluation for Preparing and Display
Petits Fours.
Perform: Task Sheet 4.3.1

trainers use in evaluating their trainees
after finishing a competency of the
qualification.
Go through the learning activities outlined

for you on the left column to gain the
necessary information or knowledge before
doing the tasks to practice on performing
the requirements of the evaluation tool.
After doing all the activities for this LO3:

Prepare Marzipan Petits Fours; you are
ready to proceed to the next LO4: Prepare
Caramelized Petits Fours.
Marzipan Petits Fours
1. Prepare and base selection of petit four sec

Petit four 'sec' and. Petit four 'dry' - This was probably the first petit four style.

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Shortbreads
 Small pieces baked in the oven.
Variation of this style is limitless.
 Plain butter shortbread with minimal flavour; vanilla
 Roasted nuts like almonds, hazelnuts, walnuts,
peanuts can be added whole or chopped
 Spices can also be added to add to flavour.
When chilled shortbread can be cut from the disc or from
formed blocks to desired shape and thickness.
The dough can also be rolled out into sheets and multitude of shapes can be
acquired from special made cutters.
Doughs can be flavoured with spices, nuts and glace and dried fruits.
Before baking, doughs can be rolled in sugar or nuts.
When baked products are cooled the product can becan be finished by dipping in
chocolate, apply icing to surface and allow drying.
Puff pastry
Rolled, shaped and cut with sugar: palmiers.
Works well in warmer climate, but not humid climates.
Honey doughs
 Basel Leckerli; a honey dough filled with dried fruits and
nuts, rolled flat and baked then glazed with boiled sugar
brushed on to leave white sugar coating
 Gingerbreads; variety abounds, soft or hard, shapes variable
 Can be baked and cut to shape making delightful petit four
sec.
Meringue products, flavoured and baked can also be used as petit four sec.
 Japonaise; meringue, with ground nuts added and piped to shape, baked
then decorated.
2. Prepare and flavour fillings to required consistency
Fillings for petit fours

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Ganache
Ganache can be used as a filling between shortbread pieces
or sheets of shortbread that are then cut to size, its use is
varied and can be utilised in many ways.
Ganache can be flavoured with alcohol or no alcohol
flavourings, roasted chopped nuts can be added. It is stable
at room temperature and can be adapted to work in warm,
humid climates as well.
Jam
Jam is piped onto one piece then another piece is placed ontop and 2 pieces bond.
Butter cream
Butter cream will sit at room temperature for several days. It colours
well and can be flavoured with anything of your choice.
Marzipan
Marzipan can be used as a filling. Normally blended with:
 Flavouring
 Colouring
 Softening agent such sugar water.
Sugar water needs to be added in moderation and if left for too long fermentation
can occur.
Dried fruits
When added to binding agents they make flavoursome fillings for
many pastries.
 Roasted nuts and dried fruits bound in small amounts of jam
work well in shortbread
 Dried fruits mixed into marzipan also add interest.
Ingredients with low water activity make the best fillings. Too much
moisture will soften the dry pastry and make them less palatable to customer.
3. Prepare petit four sec for glazing

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Petit four sec can be served plain or glazed.
Glazing can take place:
 Before they go into the oven or
 After they are baked.
Effect of Glazing
Glazing will give sheen to the finished products:
 Egg wash applied before baking will give a pleasing eye appeal to the
finished product
 Sugar applied before the baking process will give textural crunch to the
baked product. If baked at high enough temperature it will caramelise and
give a clear finish
 Boiled sugar applied after the baking process (basel leckeli) will set to a dry
touch and add flavour to product
 Gum Acacia (Gum Arabica) applied while baked
gingerbread is still hot will give a pleasing sheen to the
cooled product
 Ganache applied correctly give an appealing finish
 Fondant is versatile, can be coloured, flavoured and if
prepared correctly looks appealing and will stand at
room temperature for several days.
For glazing to be applied to the petit fours before or after baking the product needs
to be dry and free from foreign objects.
Crumbs for cutting will get stuck in the glaze and ruin the eye appeal of the
finished product.
4. Decorate petit four sec to enhance customer eye appeal

Introduction
Decorations need to add eye appeal and also
should be in keeping with the theme of the
product.
Decorations should be:
 Simple
 Small
 Easy to apply.
Decorations can be:

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 Roasted nut slivers or portions
 Candied fruit portions
 Piped ganache.
Decorations for petit four sec need to be simple to be in keeping with the term 'sec'
(dry). If they get too complicated then the product become too difficult to handle.
 Keep them simple
5. Display petit four sec

Introduction
Petit for 'sec' worst enemy is moisture from the air.
Fresh petit four sec should be crisp to the bite and if allowed to stand exposed for
too long in the open will lose that crispness and be dull to eat.
Petit four 'sec' are best displayed:
 Long rows on plates or platters
 If served individually they should be placed on plates evenly spaced
 3-4 pieces per person is normal.
If they have been out on display and not consumed then they are then discarded.
As per Food Safety Plan (FSP) requirements, any food that has been on display or
served to customers and not
consumed then it needs to be
discarded because 'control' has been
lost.

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Attractively displayed petits fours are great product for catching the customers’
attention.
They look most attractive when arranged neatly and with thought given to the
repetition or alternation of shapes, colours and decorations.
Decorated petits fours (in particular the iced variety) lend themselves to
immaculate craftsmanship and decorating skills.
To attract the respect for this work, a neat uncluttered, clean and tidy display is
essential.
This greatly affects the visual impact and appreciation of the viewer and will tempt
the customer to indulge.
All varieties of petits fours are best if served fresh.
Displaying on ceramics plates and platters, glass mirrors trays can look very
effective in buffet style service.
Individual serves of 3-4 pieces per plate is for effective for modern coffee service.
Task Sheet 4.3-1
Title:
WORK PROJECT
Trainer.
petit four sec.
Plan is to include completed recipe with all ingredients and methods of
production.

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List of all equipment that will be needed to produce the petit four sec.
Supplies:
Equipment:
NONE
Steps/Procedure:
1. Sandwiche with filling

2. After baking petit four sec with glazing
3. Out lay need to be shown for display
Assessment Mthod:

Task Sheet 4.3-1
Criteria YES NO
3.1 Two different recipes and shapes of petit four sec:
 One is to be sandwiched so filling will have to be
nominated and prepared.

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3.2. After baking petit four sec is to be glazed:
 Dipped in chocolate
 Dusted with icing sugar
 Keep it simple.
3.3. A plan of display outlay will need to be shown on:

 Draw display on A4 paper showing position and
shape of petit four.
LEARNING OUTCOME #4
CONTENTS
1. Identify the specification of fresh fruits needed to caramelized
2. Identify the specification of dried fruits needed
3. Identify the kinds of sugar to caramelized
ASSESSMENT CRITERIA
1. Select and coat fresh fruits/ fruit segments with the pale amber-colored caramel.
2. Sandwich dried fruits or nuts or fill with flavored marzipan and coat with pale-
amber colored caramel according to specification enterprise standards.
CONDITION

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4. Set of knives
5. Rolling pins
7. Molders
8. Pots and pans
9. CD’S, VHS
10. Hand – outs
ASSESSMENT METHOD
8. Observation
Learning Outcome # 4 Prepare Caramelized Petits Fours

PREPARE AND DISPLAY trainees after finishing a competency of
CARAMELIZED PETIT FOURS the qualification.
1. Select fruits/nuts Go through the learning activities

2. Prepare products gain the necessary information or

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3. Prepare coating for fruits requirements of the evaluation tool.
4. Coat caramelized petit fours Institutional Competency Evaluation
5. Display caramelized petit fours AND PASTRY PRODUCTION NCII.
Perform: Task Sheet 4.4.1

the qualification.


LO4: Prepare Caramelized Petits
Fours; you are ready to proceed to the
next LO5: Display Petits Fours.

PREPARE AND DISPLAY CARAMELIZED PETIT FOURS
1. Select fruits/nuts

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Introduction
Caramelised sugar can be used to 'glaze' petit fours before they are served.
Caramelised petit fours have a very short shelf life unless the sugar is sprayed
with lacquer after it is applied. Sugar breaks down when it stands for too long at
room temperature.
'Breaks down' is a term used to describe the action of moisture from the air
attaching itself to the sugar and dissolving the sugar. The surface becomes sticky
and the sugar just runs off the product.
Caramelised petit fours are mainly roasted nuts and dried fruits with marzipan.
Any product that is going to be coated with caramel will need to be dry in texture.
Strawberry and grapes can be dipped in caramel but only have a life span of a
couple of hours. 30-40 minutes is best.
The main problem here is the moisture from the inside
of the fruit weeps out and the hard caramel falls off of
the product.
Caramelised nuts and marzipan work better as the
product is dry and will carry the caramel better. Even
here the life span is only a few hours unless a food
lacquer is applied.
Dried fruits can be caramelised with success as there is low moisture content.
When fresh fruit is dipped the moisture inside ‘boils’ and structure of the fruit just
under the skin breaks down and the resulting moisture weeps through the skin
and releases the caramelised sugar from the surface.
Dried fruits stuffed with flavoured marzipan or other dried fruit and sugar/flavour
mixtures are excellent candidates for coating with caramel.
The caramel will hold longer as the product is lower in ‘water’.
Fresh dates and dried apricots stuffed with flavoured marzipan.
Nuts like walnuts should be chosen for their whole halves, no chips of breakages
to the nut piece. Two walnut halves with a ball of flavoured marzipan between.
2. Prepare products
 To caramelise the product it needs to be on a tray.
 All the products need to be clean and dry for the caramel to adhere.
 Any fruit that is to be dipped in caramel needs to be dry and its skin needs
to be intact.

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 Orange segments needs to have all string and pith removed.
 Grapes need to be in small clusters of 2 or 1.
 Nuts should be slightly roasted; raw nuts have a diminished flavour to
them.
 To dip in caramel product and equipment needs to be prepared before the
making of the caramel.
 Having a prepared surface to place the caramel dipped product is also
important. An oiled surface will allow the caramel to cool and then not bond
to the surface.
 If hot caramel is placed onto an unprepared surface it will stick to the
surface. The product will then crack when attempting to remove the product
from that surface.
3. Prepare coating for fruits

Caramel is sugar that is cooked until it reaches a temperature of 156°C when it
begins to colour. As the temperature increases so does the colour.
Caramel that has reached a temperature of 175°C is burnt, it will have the very
dark, almost black colour and from this point on it loses sweetness and becomes
bitter.
To make the caramel
 Dissolve a portion of sugar in some water; 4 parts sugar to 1 part water
 Slowly heat until boiling, stirring to dissolve sugar before solution boils
 When solution reaches boiling point add 10% liquid glucose of sugar weight
 Stir gently to dissolve glucose
 Skim any scum that rises to the top
 Wash sides of pot down with pastry brush and cold water
 Allow solution to cook until temperature reaches 160ºC
 Do not stir the solution while it boils as this may cause crystallisation to
occur
 As solution rises above 160ºC it will begin to change colour to light amber
colour

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 When solution has coloured to desired caramel colour, remove from heat
and arrest the cooking process
 Arrest the cooking process by placing base of pot into cold water
 Leave in cold water until solution stops boiling
 Now the solution is ready to use.
 Speed and efficiency is needed here because as the solution cools the
caramel becomes thicker and harder to work.
4. Coat caramelized petit fours

Dip the product into the hot caramel.
To do this takes some expertise.
Take a dipping fork into oil and then pick up the product and let it drop into the
toffee.
Use the oil covered parts of the fork to roll the product in the hot caramel and then
remove the product from the hot caramel and the caramel covered product should
slide off the fork onto the prepared surface that has been smeared with oil to
prevent sticking.
Allow caramel to cool before removing to paper cup for storage.
Some product can be dipped by holding bottom of product and
dipping 2/3 of the product into hot caramel. Care needs to be
taken here as the danger of burning fingers is high.
Hold product above caramel and allow excess to flow back into
pot. Sit product on oiled surface to cool.
Recommendation:
When working with hot caramel at is advisable to have a bowl of cold water next to
you.
If the hot caramel touches the human skin it will cause very bad damage.
Do not try to wipe the hot caramel off as it will just cause more damage.
Place the affected area into the cold water. This will cool and set the caramel. It
can then be peeled off with minimal damage to skin surface.
 The damage is already done and blisters will ensure.
This technique is about minimising further damage to other parts of the body.

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 Trying to wipe the hot toffee off with the other hand only burns the other
hand
 Placing finger into mouth only burns the tongue and roof of mouth.
 Where would you rather have the blister?
On tip of finger or inside your mouth?
5. Display caramelized petit fours

 Attractively displayed petits fours are great
product for catching the customers’ attention.
 They look most attractive when arranged neatly
and with thought given to the repetition or
alternation of shapes, colours and decorations.
 To attract the respect for this work, a neat
uncluttered, clean and tidy display is essential.
 This greatly affects the visual impact and
appreciation of the viewer and will tempt the
customer to indulge.
 All varieties of petits fours are best if served fresh.
 Displaying on ceramics plates and platters, glass, mirrors, trays can look
very effective in buffet style service.
 Individual serves of 3-4 pieces per plate is for effective for modern coffee
service.
 Caramelised petit fours need to be served fresh and in paper containers.
This makes it easy for the customer to handle them
Task Sheet 4.4-1
Title:
WORK PROJECT

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Trainer.
Supplies:
 There is a need for a plan of action to be supplied before commencement

showing the recipes to be used. With these recipes all ingredients need to
be listed
Equipment:
NONE
Steps/Procedure:
Assessment Mthod:

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Task Sheet 4.4-1
Criteria YES NO
4.1 The student will need to complete a plan to produce at
two different recipes of caramelised petit four and six portions
of each:
 Plan is to include completed recipe with all ingredients
and methods of production
 List of all equipment that will be needed to produce the
caramelised petit fours.
4.2 One fruit and one nut product:

 Nut product should include flavoured marzipan.
4.3 Discuss how the product needs to be prepared for the

caramel to bond:
 Discuss preparation of surface that product needs
to be placed to cool.
4.4 Draw a diagram of how the caramelised petit four will

be displayed.
LEARNING OUTCOME #5

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CONTENTS
1. Identify the kinds of receptacles for petits fours
2. Tips on how to display petits fours
ASSESSMENT CRITERIA
1. Select and prepare appropriate receptacles for petits fours
2. Display petits fours creativity to enhance customer appeal.
CONDITION
4. Set of knives
5. Rolling pins
7. Molders
8. Pots and pans
9. CD’S, VHS
10. Hand – outs
11. ASSESSMENT METHOD
15. Observation
Learning Outcome # 5 Store Petits Fours


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Read: Information Sheet 4.5-1 trainers use in evaluating their
STORE PETIT FOURS
the qualification.
1. Store at correct temperature
and conditions
2. Maintain maximum eating Go through the learning activities
quality, appearance and outlined for you on the left column to
freshness
Perform: Task Sheet 4.5-1 requirements of the evaluation tool.
Institutional Competency Evaluation
AND PASTRY PRODUCTION NCII.


the qualification.


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LO5: Display Petits Fours Petits
Fours; you are ready to proceed to the
next LO6: Store Petits Fours.

STORE PETIT FOURS
1. Store at correct temperature and conditions

 All prepared petit fours will suffer from too much moisture in the
environment.
 A cool dry closed environment is best for storage of all petit fours except
those that contain perishable
ingredients like fresh cream.
 Caramelised petit four will have a
short life span as the caramel is
hydroscopic and attracts moisture
from the air. This moisture causes the
sugar to soften and dissolve.
 Product like fruit, grapes and
strawberries will ooze moisture from
their internal structure causing the
caramel to dislodge from the surface of the fruit.
 This is caused by the fact that the moisture just under the surface of the
skin boils, breaking the cellular structure of the fruit and the moisture held
inside seeps through the damaged skin.
 90% of petit fours need cool dry environment for storage.
2. Maintain maximum eating quality, appearance and freshness

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 It is a mistake to produce more than can be used in defined periods. It may
be more economically viable to produce large numbers of a certain product.
 To maintain freshness petit fours need to be finished as needed.
 Part processing can be achieved like making shortbread and freezing.
 Then bake as needed. But this does take space and time in freezer.
 The best way to have fresh petit fours is to produce them regularly and as
needed.
 Protect finished petit four from adverse conditions to maintain structural
integrity by enclosing in food safe containers.
Task Sheet 4.5-1
Title:
WORK PROJECT
Trainer.
Supplies:
Equipment:
NONE
Steps/Procedure:

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Assessment Method:

Task Sheet 4.5-1
Criteria YES NO
5.1 The student will need to complete a report on how they
plan to store the petit four produced:
 To protect from adverse conditions
 To maintain integrity
 To maintain freshness and customer appeal.
Report should cover all types of petit fours, petit four sec,
glace, marzipan, or caramelised.

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5.2 What are the environmental conditions that they need
to be stored in to maintain integrity?
5.3. How do they need to be stored to maintain integrity to

maintain eating quality and freshness?
Recommended reading
Bloom,Carole ;2009; Bite-Size Desserts: Creating Mini Sweet Treats, from Cupcakes
to Cobblers to Custards and Cookies; Houghton Mifflin Harcourt
Braker, Flo; 2000; Sweet Miniatures: The Art of Making Bite-Size Desserts;
Chronicle Books
Brooks Coulson Nguyen; 2013; The Petit Four Cookbook; Ulysses Press
Collister, L & Blakel 1986; The Baking Book; Conran Octopus
Cone, Mindy; 2013; Gourmet French Macarons: Cedar Fort, Inc
Dodge, Abigail Johnson; 2012; Mini Treats & Hand-Held Sweets: 100 Delicious
Desserts to Pick Up and Eat; Taunton Press
Fisher, Teri Lyn; 2012;Tiny Food Party!: Bite-Size Recipes for Miniature Meals;
Quirk Books
Friberg, Bo; 2004 (4th edition); The Professional Pastrychef; Van Nostrand Reinhold
Joyce, Jennifer; 2005;Small Bites; DK Adult
Michel Roux; 1996; Desserts, A Life Long Passion; Conran Octopus Limited

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Kinnaird, Dr. Tim; 2013; Perfect Patisserie: Mastering Macarons, Madeleines and
More; Firefly Books
Migoya, Francisco J;2012; Elements of Dessert; Wiley
Ojakangas, Beatrice; 2009; Petite Sweets: Bite-Size Desserts to Satisfy Every Sweet
Tooth; Sellers Publishing, Inc
Trainee evaluation sheet

The following statements are about the competency you have just completed.
Do Does
Don’t
Please tick the appropriate box Agree Not Not
Know
Agree Apply
 There was too much in this

competency to cover without
rushing.
 Most of the competency seemed

relevant to me.
 The competency was at the right

level for me.

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 I got enough help from my
trainer.
 The amount of activities was

sufficient.
 The competency allowed me to

use my own initiative.
 My training was well-organised.
 My trainer had time to answer

my questions.
 I understood how I was going to

be assessed.
 I was given enough time to

practice.
 My trainer feedback was useful.
 Enough equipment was

available and it worked well.
 The activities were too hard for

me.

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The best things about this unit were:
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
The worst things about this unit were:
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
The things you should change in this unit are:
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
Trainee Self-Assessment Checklist

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PREPARE AND DISPLAY PETIT FOURS Yes No*
Prepare and display petit four glace
1. Prepare petit four bases
1
1. Cut and assemble bases for petit four glace
2
3
1. Prepare petit four glace glazing
4
1. Decorate petit glace to enhance customer eye appeal
5
1. Display petit four glace
6
Prepare and display marzipan based petit fours
2.
Prepare and flavor marzipan
1
2.
Shape marzipan
2
2.
Prepare marzipan for glazing
3
2. Decorate marzipan petit fours to enhance customer eye
4 appeal
2.
Display marzipan petit fours
5
Prepare and display petit four sec
3.
Prepare and bake selection of petit four sec
1
2
3. Prepare petit four sec for glazing
3

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PREPARE AND DISPLAY PETIT FOURS Yes No*
3. Decorate petit four sec
4
3.
5
Prepare and display caramelized petit fours
4.
Select fruits/nuts
1
4.
Prepare products
2
4.
Prepare coating for fruits
3
4.
Coat caramelized petit fours
4
4.
Display caramelized petit fours
5
Store petit fours
5.
Store at correct temperature and conditions
1
5. Maintain maximum eating quality, appearance and
2 freshness
The trainee’s underpinning knowledge was:
Satisfactory o Not Satisfactory o
Feedback to trainee:
The trainee’s overall performance was:
Satisfactory o Not Satisfactory o
Assessor’s signature: Date:
Demonstration with Questioning Checklist
Trainee name:
Trainer name:
Qualification: BREAD AND PASTRY PRODUCTION NC II

Revised By:
Petit Fours
Unit of competency: Prepare and Display Petit Fours
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary tools, the candidate will be able to demonstrate,
Prepare and Display Petits Fours following standard procedures within
15 minutes.
 to show if
DEMONSTRATION evidence is
demonstrated
During the demonstration of skills, did the Yes No N/A

candidate:
 Demonstrated ability to produce a range of
specialist bakery products, both sweet and savory
  
according to establishment standards and
procedures.
 Demonstrated ability to produce a quantity of
bakery products according to establishment   
standards and procedures.
 Demonstrated ability to store and package bakery
products according to establishment standards   
and procedures.
 Demonstrated application of hygiene and safety
principles according to established standards and
procedures.
The candidate’s demonstration was:
Satisfactory  Not Satisfactory 

Revised By:
Petit Fours
THIRD PARTY REPORT
Candidate
name:
Name of third Contact
party: no.
Position:
Relationship □ employer □ supervisor □ colleague □ other
with candidate:
Please specify
________________________________________________
Please do not complete the form if you are a relative, close
friend or have a conflict of interest]
Dates the candidate worked From: To:
with you
Competency BREAD AND PASTRY PRODUCTION NCII
Standards:
Unit of Prepare and Display Petits Fours
Competency:
The candidate is being assessed against the competency standards for
We are seeking your support in the judgment of this candidate’s competence.

Please answer these questions honestly as a record of the candidate’s
performance while working with you. Thank you for your time.
Comments regarding candidate performance and experience
I can verify the candidate’s ability Yes No Comments to support
to: Not my responses:
(tick the correct response]
sure
 Check the availability of all
□ □ □
resources required for training.
 Identify alternative resources for □ □ □
contingency measures.

Revised By:
Petit Fours
 Identify and arrange appropriate
training locations according to □ □ □
training needs.
 □ □ □
 □ □ □
Third party signature: Date:
Send to:
REFERENCES
 https://www.google.com/search?
 TR
 CBLM
 CBC
 https://www.pinterest.ph
 Bread And Pastry Production Learning Module

Revised By:
Petit Fours

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COMPETENCY BASED LEARNING MATERIAL

CBLM on BREAD AND Date Developed: Document No:20000776

Qualification Title : BREAD AND PASTRY PRODUCTION

Unit of Competency : PREPARE AND DISPLAY PETITS FOURS

Module Title : PREPARE AND DISPLAY PETITS FOURS

SALAY COMMUNITY COLLEGE

Salay Misamis Oriental

HOW TO USE THIS COMPETENCY – BASED LEARNING

You are required to go through, a series of learning activities in order to complete

CBLM on BREAD AND Date Developed: Document No:20000776

COMPETENCY-BASED LEARNING MATERIALS

No. Unit of Competency Module Title Code

1 Prepare and Produce Bakery Preparing and Producing TRS741379

2 Prepare and Produce Pastry Preparing and Producing TRS512317

3 Prepare and Present Gateaux, Preparing and Presenting TRS512318

CBLM on BREAD AND Date Developed: Document No:20000776

5 Present Dessert Presenting Desserts TRS741343

Qualification Title : BREAD AND PASTRY PRODUCTION NCII

Nominal Duration: 51 Hours

CBLM on BREAD AND Date Developed: Document No:20000776

LO1 Prepare Ice Petits Fours

CBLM on BREAD AND Date Developed: Document No:20000776

CBLM on BREAD AND Date Developed: Document No:20000776

Learning Outcome # 1 Prepare Ice Petits Fours

Learning Activities Special Instructions

2. Cut and assemble bases for petit

CBLM on BREAD AND Date Developed: Document No:20000776

Feel free to show your outputs to your

This Learning Outcome deals with the

Go through the learning activities

After doing all the activities for this

CBLM on BREAD AND Date Developed: Document No:20000776

1. Prepare Petit Four Bases

The sponge sheets can be plain or flavoured.

CBLM on BREAD AND Date Developed: Document No:20000776

CBLM on BREAD AND Date Developed: Document No:20000776

CBLM on BREAD AND Date Developed: Document No:20000776

CBLM on BREAD AND Date Developed: Document No:20000776

3. Prepare and flavor fillings to required consistency

CBLM on BREAD AND Date Developed: Document No:20000776

Ganache is a mixture of chocolate and cream. It is well liked but it

4. Prepare petit four glace for glazing

CBLM on BREAD AND Date Developed: Document No:20000776

CBLM on BREAD AND Date Developed: Document No:20000776

CBLM on BREAD AND Date Developed: Document No:20000776

CBLM on BREAD AND Date Developed: Document No:20000776

CBLM on BREAD AND Date Developed: Document No:20000776

Task Sheet 4.1-1

CBLM on BREAD AND Date Developed: Document No:20000776

 Plan is to include completed recipe with all ingredients and methods of

Use the Performance Criteria Checklist

Performance Criteria Checklist for

CBLM on BREAD AND Date Developed: Document No:20000776

1.4. Decorate the two styles to enhance customer appeal:

CBLM on BREAD AND Date Developed: Document No:20000776

CBLM on BREAD AND Date Developed: Document No:20000776

Learning Outcome # 2 Prepare Fresh Petits Fours

Learning Activities Special Instructions

This Learning Outcome deals with the