Julie TMC Module 1

Data Gathering Instrument for Tranee Characteristic
Name:
Please answer the following instrument according to the characteristics
described below. Encircle the letter of your choice that best described you
as a learner. Blank spaces are provided for some data that need your
response.
Characteristics of learners
Language literacy Average grade in English Average grade in Math
and a. 95 and above a. 95 and above
Numeracy b.90 to94 b.90 to 94
(LL&N) c. 85 to 89 c.85 to 89
d. 80 to 84 d.80 to 84
e. 75 to 79 e. 75 to 79
Cultural and Ethnicity/Culture:
Language a. Cebuano
background b. Illonggo
c. Ilocano
d. Gaddang
e. Muslim
f. Ibaloy
g. Other (please specify)
Educational & Highest Educational Attainment:

General a. High School Leve
Knowledge b. High School Graduate
c. College Level
d. College Graduate
e. With units in Master degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Characteristics of Learners
SEX a. Male
b. Female
AGE Your Age 45
a. Masteral 1. Disabilities (if any) _________
Graduate 2. Existing Health Conditions (Existing illness if any)
b. With units in a. None
Doctoral b. Asthma
Level c. Heart disease
c. Doctoral d. Anemia
Graduate e. Hypertension
Physical Ability f. Diabetes
g. Others (please specify) ________
Previous BPP Certificates
experience with a. BPP Certified
The topic b. BPP graduate
Date developed: Document No.
September 2, 2023
BPP Developed by: Issued by: Page 1 of 97
STII NC II Julie Ann C.
Agpawa STII
c. BPP trainer
d. BPP lead Trainer
Number of years as a competency trainer___
Previous learning List down training related to BPP: NONE
Experience
Training level National Certificates acquired and NC level
completed BPP NCII
_____________________
Special courses Other courses related to Driving
A. Units in Education
B. Master’s degree units in education
C. Other (please specify)
D. ______________
Learning styles a. Visual-The visual learner takes mental pictures of
information given, so in order f0r this kind of learner
to retain information, oral or written, presentations of
new information must contain diagrams and drawings,
preferably in color. The visual learner can’t
concentrate with a lot of activity around him and will
focus better and learn faster in a quiet study
environment. preferably in color. The visual learner
can’t concentrate with a lot of activity around him and
will focus better and learn faster in a quiet study
environment.
b. Kinesthetics- described as the students
In the Classroom, who have a problem sitting
still and often bounce there legs while tapping
their fingers on the desks. They are
often referred to as hyperactive student with
concentration issues.
C. Auditory -a learner who has the ability to remember
speeches and lectures in detail but has a hard time
with written text. Having to read long texts is
pointless and will not be retained by the auditory
learner unless it is read aloud.
d. Activist- Learns by having a go
e. Reflector -Learns most from activities where they
can watch, listen and then review what has happened.
f. Theories- Learns most when ideas are linked to
existing theories and concepts.
g. Pragmatist – Learns most from learning activities

that are directly relevant to their situation
Other needs a. Financially challenged

b. Working Student
c.
September 2, 2023
Agpawa STII
c. Solo parent
d. Others ( please specify)
___________________
SELF-ASSESSMENT CHECK
FORM 1.1 Self-Assessment Checks
September 2, 2023
Agpawa STII
INSTRUCTIONS: This Self-Check Instrument will give the trainer
necessary data or information which is essential in planning training
sessions. Please check the appropriate box of your answer to the
questions below.
CORE COMPETENCIES
Can I? YES NO
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1.1 Prepare bakery products 
1.2 Decorate and present bakery products 
1.3 Store bakery products 

2. PREPARE AND PRODUCE PASTRY PRODUCTS
2.1 Prepare pastry products 
2.2. Decorate and present pastry products 
2.3. Store pastry products 
3. PREAPRE AND PRESENT GATEAUX, TORTES AND CAKES
3.1 Prepare sponge and cakes 
3.2 prepare and use Fillings 
3.3 Decorate cakes 
3.4 Present cakes 
3.5 Store cakes 
4. PREPARE AND DISPLAY PETITS FOURS
4.1 Prepare iced petit fours 
4.2 Prepare fresh petit fours 
4.3 Prepare marzipan petit fours 
4.4 Prepare caramelized petit fours 
4.5. Display petit fours 
4.6 Store petit fours 
5. PREPARE DESSERTS
5.1 Prepare and serve plated desserts 
5.2 Plan, prepare and present desserts buffet 
selection or plating
5.3 Store and package desserts 
EVIDENCES/PROOF OF EVIDENCE
FORM 1.2: Evidence of Current Competencies acquired related to
Job/Occupation
September 2, 2023
Agpawa STII
Instruction: Pick on the box if you have prepared the following evidences
of your competency. If you have other evidences of competency, please
write them on the blank spaces provided.
Current competencies Proof/Evidence Means of
validating
1. PREPARE AND PRODUCE BAKERY PRODUCTS
1.1 Prepare bakery Certificate of
Submitted an
products Completion authenticated copy of
the certificate
1.2 Decorate and present Certificate of Submitted an
bakery products Completion authenticated copy of
the certificate
1.3 Store bakery Certificate of Submitted an
the certificate
2.1 Prepare pastry Certificate of Submitted an
the certificate
2.2 Decorate and present Certificate of Submitted an
pastry products Completion authenticated copy of
the certificate
2.3 Store pastry products Certificate of Submitted an
Completion authenticated copy of
the certificate
3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
3.1 Prepare sponge and Certificate of Submitted an
cakes Completion authenticated copy of
the certificate
3.2 prepare and use Certificate of Submitted an
fillings Completion authenticated copy of
the certificate
3.3 Decorate cakes Certificate of Submitted an
the certificate
3.4 Present cakes Certificate of Submitted an
the certificate
3.5 Store cakes Certificate of Submitted an
the certificate
5. PREPARE DESSERTS

September 2, 2023
Agpawa STII
5.4 Prepare and Certificate of Submitted an
serve plated Completion authenticated copy
desserts of the certificate
5.5 Plan, prepare Certificate of Submitted an
and present Completion authenticated copy
desserts buffet of the certificate
selection or
plating
5.6 Store and Certificate of Submitted an
package Completion authenticated copy
desserts of the certificate

September 2, 2023
Agpawa STII
IDENTIFYING TRAINING GAPS
Name:
Form 1.3 Summary of Current Competencies versus Required
Competencies
Required Units of Training

Competency/Learnin Current Gaps/Requirements
g Competencies
Outcomes based on
CBC
1.Prepare and Produce Bakery Products
1.1 Prepare bakery Prepare bakery
products products
1.2 Decorate and Decorate and present
present bakery bakery products
products
1.3 Store pastry Store pastry products
products
2.1 Prepare pastry Prepare pastry product
products
2.2 Decorate and Decorate and present
present pastry products
pastry products
2.3 Store pastry Store pastry
Products Products
3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
3.1 Prepare sponge Prepare sponge and
and cakes cakes
3.2 Prepare and use Prepare and use
fillings fillings
3.3 Decorate cakes Decorate cakes
3.4 Present cakes Present cakes
3.5 Store cakes Store cakes
4.1 Prepare iced petit Prepare iced petit

fours fours
4.2 Prepare fresh Prepare fresh petit
petit fours fours
4.3 Prepare marzipan Prepare marzipan
petit fours petit fours
4.4 Prepare Prepare caramelized
caramelized petit petit fours
fours

September 2, 2023
Agpawa STII
4.5 Display petit fours Display petit fours
4.6 Store petit fours Store petit fours
5. PRESENT DESSERTS
5.1 Present and serve Present and serve

plated desserts plated desserts
5.2 Plan, prepare and Plan, prepare and
present dessert present dessert buffet
buffet selection or selection or plating
plating
5.3 Store and Store and package
package desserts desserts

September 2, 2023
Agpawa STII
FORM NO. 1.4 TRAINING NEEDS
Training Needs Module Title/ Module of

(Learning Outcomes) instruction
4.1 Prepare iced petit fours
4.2 Prepare fresh petit fours PREPARING AND DISPLYING
4.3 Prepare marzipan petit fours PETIS FOURS
4.4 Prepare caramelized petit fours
4.5 Display petit fours
4.6 Store petit fours

September 2, 2023
Agpawa STII
SESSION PLAN
Sector : TOURISM
Qualification Title: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: PREPARE AND DISPLAY PETITS FOURS
Module Title : PREPARING AND DISPLAYING PETITS FOURS
Learning Outcomes:
1. Prepare iced petit fours
2. Prepare fresh petit fours
3. Prepare marzipan petit fours
4. Prepare caramelized petit fours
5. Display petit fours
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.
B. Learning Activities
LO1. Prepare iced petit fours’
Learning
Methods Presentation Practice Feedback Resources
Content
4.1-1 -Self-paced/ -Read information sheet -Answer Self-check Compare to CBLM/
Prepare petit modular 4.1-1 on Prepare petit 4.1-1 Answer key INFORMATIO
four bases four bases 4.1-1 N SHEET
Demonstration -Perform task sheet 4.1- -Evaluate Task sheet Check WORKING
1 on Prepare petit four 4.1-1 using the finished to AREA
bases performance criteria the instructor /CBLM/TASK
checklist 4.1-1 for critique SHEET

Prepare and modular 4.1-2 on Prepare and 4.1-2 Answer key INFORMATIO
flavor fillings flavor fillings to 4.1-2
to required required N SHEET
consistency consistency
2 on Prepare and flavor 4.1-2 using the finished to AREA
fillings to required performance criteria the instructor /CBLM/TASK
consistency checklist 4.1-2 for critique SHEET
Prepare modular 4.1-3 on Prepare 4.1-3 Answer key INFORMATIO
Fondant icing Fondant icing following 4.1-3 N SHEET
following required temperature
required Demonstration -Perform task sheet 4.1- -Evaluate Task sheet Check WORKING
temperature 3 on Prepare Fondant 4.1-3 using the finished to AREA
icing following required performance criteria the instructor /CBLM/TASK
temperature checklist 4.1-3 for critique SHEET
Decorations modular 4.1-4 on Decorations 4.1-3 Answer key INFORMATIO
are design are design and use in 4.1-3 N SHEET
and use in accordance with
accordance establishment
with standards
establishmen Demonstration -Perform task sheet 4.1- -Evaluate Task sheet Check WORKING
t standards 4 on Decorations are 4.1-3 using the finished to AREA
design and use in performance criteria the instructor /CBLM/TASK
accordance with checklist 4.1-3 for critique SHEET
establishment
standards
LO2. Prepare fresh petit fours
Prepare modular 4.2-1 on Prepare Filling 4.2-1 Answer key INFORMATIO
Filling use the use the required flavor 4.2-1 N SHEET
required and correct
flavor and Demonstration -Perform task sheet 4.2- -Evaluate Task sheet Check WORKING
correct 1 on Prepare Filling use 4.2-1using the finished to AREA
consistency the required flavor and performance criteria the instructor /CBLM/TASK
correct checklist 4.2-1 for critique SHEET
4.2- -Self-paced/ -Read information sheet -Answer Self-check Compare to CBLM/
Bake sweet modular 4.2-2 on Bake sweet 4.2-2 Answer key INFORMATIO
paste are paste are prepare and 4.2-2 N SHEET
prepare and blended
blended Demonstration -Perform task sheet 4.2- -Evaluate Task sheet Check WORKING
2 on Bake sweet paste 4.2-2 using the finished to AREA
are prepare and performance criteria the instructor /CBLM/TASK
blended checklist 4.2-2 for critique SHEET
Finish modular 4.2-3 on Use Gamishes, 4.2-3 Answer key INFORMATIO
Gamishes, glazes accordance 4.2-2 N SHEET
glazes establishment
accordance standards
establishmen Demonstration -Perform task sheet 4.2- -Evaluate Task sheet Check WORKING
t standards 3 on Use Gamishes, 4.2-3 using the finished to AREA
glazes accordance performance criteria the instructor /CBLM/TASK
establishment checklist 4.2-3 for critique SHEET
standards
LO3. Prepare marzipan petit fours
Specify flavor modular 4.3-1 on Specify flavor 4.3-2 Answer key INFORMATIO
and shape and shape quality 4.3-2 N SHEET
quality marzipan
marzipan Demonstration -Perform task sheet 4.3- -Evaluate Task sheet Check WORKING
2 on Specify flavor and 4.3-2 using the finished to AREA
shape quality marzipan performance criteria the instructor /CBLM/TASK
coating modular 4.3-2 on Specify flavor 4.3-2 Answer key INFORMATIO
marzipan and shape quality 4.3-2 N SHEET
fruits marzipan
2 on Specify flavor and 4.3-2 using the finished to AREA
shape quality marzipan performance criteria the instructor /CBLM/TASK
LO4. Prepare caramelized petit fours
Select and modular 4.4-1 on Select and 4.4-1 Answer key INFORMATIO
coat fresh coat fresh fruits/ fruit 4.4-1 N SHEET
fruits/ fruit segments
segments Demonstration -Perform task sheet -Evaluate Task sheet Check WORKING
4.4-1 on Select and 4.4-1 using the finished to AREA
coat fresh fruits/ fruit performance criteria the instructor /CBLM/TASK
segments checklist 4.4-1 for critique SHEET
LO5. Display petit fours
Prepare modular 4.5-1 on Prepare 4.5-1 Answer key INFORMATIO
Appropriate Appropriate receptacles 4.5-1 N SHEET
receptacles for petit fours.
for petit
Demonstration -Perform task sheet -Evaluate Task sheet Check WORKING
fours.
4.5-1 on Prepare 4.5-1 using the finished to AREA
Appropriate receptacles performance criteria the instructor /CBLM/TASK
for petit fours checklist 4.5-1 for critique SHEET
LO6. Store petit fours
4.6.1Petits -Self-paced/ -Read information sheet -Answer Self-check Compare to CBLM/
fours are modular 4.6-1 on Package petit 4.6-1 Answer key INFORMATIO
store in fours 4.6-1 N SHEET
proper
temperatures Demonstration -Perform task sheet -Evaluate Task sheet Check WORKING
and 4.6-1 on Package petit 4.6-1 using the finished to AREA
conditions fours performance criteria the instructor /CBLM/TASK
C. Assessment Plan:
a. Formative:
1. Written Test
2. Questioning
3. Performance Test
b. Summative:
1. Demonstrations and Questioning
2. Written Test
D. Self- Reflection: They are able to demonstrate and follow the standards and procedures in preparing and
displaying petit fours.
Prepared by: Checked by:

Julie Ann C. Agpawa NANCY CHIONG - MAGBANUA
MIST
TRAINER DEAN
COMPETENCY BASED LEARNING MATERIALS
Sector : TOURISM
Qualification Title : BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: PRAPARE AND DISPLAY PETITS FOURS
Module Title : PRAPARING AND DISPLAYING PETITS FOURS
SIBUGAY TECHNICAL INSTITUTE INCORPORATED

Lower Taway, Ipil, Zamboanga Sibugay

September 2, 2023
Agpawa STII
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
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.
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.
September 2, 2023
Agpawa STII
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.
BREAD AND PASTRY PRODUCTION NC II
Contents of this Competency – Based Learning Materials
No. Unit of Competency Module Title Code
Preparing and
Prepare and Produce TRS741379
1. Producing Bakery
Bakery Products
Products
Preparing and
Prepare and Produce TRS741380
2. Producing Bakery
Bakery Products
Products
Prepare and Present Preparing and

3. Gateaux, Tortes and Presenting Gateaux, TRS741342
Cakes Tortes and Cakes
Preparing and
Prepare and Display TRS741344
4. Displaying Petits
Petits Fours
Fours
5. Present Desserts Presenting Desserts TRS741343

September 2, 2023
Agpawa STII
MODULE CONTENT
QUALIFICATION : BREAD AND PASTRY PRODUCTION

NCII
MODULE TITLE : Preparing and Display Petit Fours
MODULE DESCRIPTOR : 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
Learning Outcomes:
At the end of this module, you MUST be able to:
LO1. Prepare iced petit fours
LO2. Prepare fresh petit fours
LO4. Prepare caramelized petit fours
LO5. Display petit fours
LO6. Store petit fours

September 2, 2023
Agpawa STII
LEARNING OUTCOME SUMMARY
Prepare and Display Petit Fours
Contents:
1. Prepare petit four bases
2. Prepare and flavor fillings to required consistency
3. Prepare Fondant icing following required temperature
4. Decorations are design and use in accordance with establishment
standards
CONDITION:
 Personal protective clothing
 Small hands tools  Decorative cutters
 Measuring equipment  Molders
 Set of knives  Pots and pans
 Rolling pins  CD’S, VHS
 Hand – outs
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
ASSESSMENT METHOD:
 Oral – Recitation
 Written examination

 Observation

September 2, 2023
Agpawa STII
Learning Experiences / Activities
LO1. Prepare Ice Petits Fours
Learning Activities Special Instructions
1. Read information sheet 4.1- Read and understand Information sheets.
1 on Prepare petit four bases
2. Compare Answer with Compare answers with the answer key.
answer key 4.1-1 You are required to get all answer
correct. If not, read the information sheet
again to answer all question correctly.
3. Perform task sheet 4.1-1 on Follow the procedures/steps correctly on
Prepare petit four bases the Task sheets with the given time
allotment and review your performance.
4. Evaluate task Sheets 4.1-1 You are required to evaluate your
using Performance criteria performance criteria checklist
checklist 4.1-1
2 on Prepare and flavor fillings
to required consistency
7. Perform task sheet 4.1-2 on Follow the procedures/steps correctly on
Prepare and flavor fillings to the Task sheets with the given time
required consistency allotment and review your performance.
checklist 4.1-1
3 on Prepare Fondant icing
following required temperature
11. Perform task sheet 4.1-3 Follow the procedures/steps correctly on
on Prepare Fondant icing the Task sheets with the given time
following required temperature allotment and review your performance.
checklist 4.1-4
13. Read information sheet Read and understand Information sheets.
4.1-4 on Decorations are
design and use in accordance
with establishment standards

September 2, 2023
Agpawa STII
15. Perform task sheet 4.1-4 Follow the procedures/steps correctly on
on Decorations are design and the Task sheets with the given time
use in accordance with allotment and review your performance.
establishment standards
checklist 4.1-4
INFORMATION SHEET No. 4.1-1

Prepare Sponges and bases

September 2, 2023
Agpawa STII
Learning Objectives:
After reading this information sheet, you must be able to:

1. Identify types of sponges and bases.
2. Value the types of sponges and bases.
3. Make a different type of sponges and bases.
Introduction:
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.
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
September 2, 2023
Agpawa STII
 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
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.
September 2, 2023
Agpawa STII
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)
 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


September 2, 2023
Agpawa STII
 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. Minimizing
waste will increase
yield therefore profits increase.

 Size
 Variety of shapes

 Consistency in size and shape.
Shapes to cut
A lot of product can be lost when a curved shape is used. Up to 20%.

Triangle Shapes

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Agpawa STII
Square cut
3. Prepare and flavor fillings to required consistency

September 2, 2023
Agpawa STII
Fillings will vary according to selling price, storage requirements and
marketplace requirements.

 Jams, various flavours 
 Ganache
 Butter creams.
Jams
Jams are high in moisture and carry good flavours.
There 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 need 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
September 2, 2023
Agpawa STII
Glazing should include:
Jams
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.

September 2, 2023
Agpawa STII
 Piped chocolate is applied using a paper piping bag.
How to make a paper piping bag
Petit Four Designs
Decorative Designs

September 2, 2023
Agpawa STII
5.Display petit four glace
Introduction
September 2, 2023
Agpawa STII
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

heightson different products
 Shapes should alternate.
SELF CHEECK 5.1-1
MULTIPLECHOICE

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Agpawa STII
DIRECTIONS: Read carefully each statement below. Write the letter of
the correct answer in the separate sheet of paper. Use a capital letter
only.
1. Is baked in thin sheet and they are layered together with flavoured
felling that will act as a adhesive to hold the sheet together.
a. Sponge b. glaze c. ganache d. jams
2. Is also used to indicate any iced pastry.
a. Jam b.glaze c.marzipan d.butter creams
3. Is used as a base for petit fours
a. Marzipan b.glaze c.jams d.creams
4. Is made by boiling water and fat adding flour and cooking panada.
A. choux pastry b. jams c. marzipan d. ganache
5. A mixture of chocolate and cream
a.Jam b. ganache c. galze d. creams
6. High in moisture and carry good flavour
A. Jam b. creams c. marzipan d. ganache
7. A food topping and need to be kept chilled and time spent at room
temperature.
a. cream b. glaze c. marzipan d.sponge
8. Is normally served with coffee after meal.
A. petit fours b. butter cream c. sponge d. glaze
9. Versatile for decorating the tops of petit fours as they can be flavoured
and easily piped.
A. Butter cream b. sponge c.glaze d.marzipan
10. piped chocolate motifs. Sometimes a bulb of butter cream is used to
raise the height of another decoration to be place on top
A. Sponge b. classical decoration c. jams d. creams
ANSWER KEY 5.1-1

September 2, 2023
Agpawa STII
1. A
2. B
3. A
4. A
5. B
6. A
7. A
8. A
9. A
10.B
TASK SHEET 4.1-1

Title:
WORK PROJECT

September 2, 2023
Agpawa STII
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by
your Trainer by the agreed date.
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
Criteria YE NO
September 2, 2023
Agpawa STII
S
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.

Prepare fresh petit fours
Contents:
1. Prepare Filling use the required flavor and correct consistency

2. Bake sweet paste are prepare and blended

September 2, 2023
Agpawa STII
3. Finish Gamishes, glazes accordance establishment standards
2.1 A selection of small choux paste shapes are baked and
decorated in accordance with established standards and
procedures
2.2 Baked sweet paste are prepared and blended in accordance
with establishment standards and procedures
2.3 Fillings are prepared and used the required flavors and correct
consistency
2.4 Garnishes, glazes and finished are used in accordance with
established standards and procedures
Conditions:
The participants will have access to:
1. Personal protective equipment (PPE)
2. Tools
3. Equipment
Assessment Methods:
1. Oral questioning
2. Written examination
3. Observation
LEANERNING EXPERIENCE
LO 2. PLAN, PREPARE AND PRESENT DESSERT BUFFET SELECTION
OR PLATING
1.Read information sheet 5.2-1 on Read and understand Information
Prepare Filling use the required sheets.
flavor and correct consistency

September 2, 2023
Agpawa STII
2. Compare Answer with answer key Compare answers with the answer
4.2-1 key. You are required to get all
answer correct. If not, read the
information sheet again to answer
all question correctly.
3. Perform task sheet 4.2-1 on Follow the procedures/steps
desserts buffet services correctly on the Task sheets with the
given time allotment and review
your performance.
4. Evaluate Task sheet 4.2-1 using You are required to evaluate your
Performance criteria checklist 4.2-1 performance criteria checklist
Bake sweet paste are prepare and sheets.
blended
desserts buffet services correctly on the Task sheets with the
given time allotment and review
your performance.
Finish Gamishes, glazes accordance sheets.
establishment standards
Finish Gamishes, glazes accordance correctly on the Task sheets with the
establishment standards given time allotment and review
your performance.

September 2, 2023
Agpawa STII
Prepare Filling use the required flavor and correct consistency
a. identify the knifes of small choux paste
b. Types of sweet paste and fillings
c. Different garnishes, glazes and finishes

September 2, 2023
Agpawa STII
Introduction
1. Prepare and base selection of petit four sec
Petit four 'sec' and. Petit four 'dry' - This was probably the first petit four
style.
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
September 2, 2023
Agpawa STII

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 deco
rated.
2. Prepare and flavour fillings to required consistency

Fillings for petit fours
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

September 2, 2023
Agpawa STII
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

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:
September 2, 2023
Agpawa STII
 Simple
 Small
 Easy to apply.
Decorations can be:

 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
SELF CHECK 4.2-1
TRUE OF FALSE
DIRECTION: Write TRUE is the statement is True and write FALSE is the
statement is False.
1. Egg wash applied before baking will give apleasing eye appeal to the
finished product .
2. When not chilled shortbread can be cut from the disc or from formed
blocks to desired shape and thickness.
3. Sugar water needs to be added in moderation and if left for too short
fermentation can occur.
4. Ingredients with high water activity make the best fillings.
September 2, 2023
Agpawa STII
5. When baked products are cooled the product can be can be finished by
dipping in chocolate, apply icing to surface and allow drying.
6. Crumbs for cutting will get stuck in the glaze and ruin the eye appeal of
the finished product.
7. Petit four 'sec' and. Petit four 'dry' - This was probably the first petit four
style
8. Boiling sugar need to add eye appeal and also should be in keeping
with the theme of the product.
9. Egg wash applied while baked gingerbread is still hot will give a
pleasing sheen to the cooled product
10.Gum Acacia will sit at room temperature for several days. It colours
well and can be flavoured with anything of your choice.
ANSWER KEY 4.2-1
1. TRUE
2. FALSE
3. FALSE
4. FALSE
5. TRUE
6. TRUE
7. TRUE
8. FALSE
9. FALSE
10. FALSE

September 2, 2023
Agpawa STII
TASK SHEET 4.2-1
Title: Title:
WORK PROJECT

your Trainer.

of completion of the project by the agreed date.
September 2, 2023
Agpawa STII
recipes of petit four sec.
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 sec.
Supplies:
Equipment:
NONE
Step/Procedure:
1. Sandwiche with filling
2. After baking petit four sec with glazing
3. Out lay need to be shown for display
Assessment method:
PERFORMANCE CRITERIA CHECLIST 4.2-1
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.
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: 

September 2, 2023
Agpawa STII
 Draw display on A4 paper showing position and
shape of petit four
Prepare Marzipan Petits Fours
Contents:
1. Specify flavor and shape quality marzipan
2. Tips on coating marzipan fruits
CONDITION:
 Personal protective equipment

September 2, 2023
Agpawa STII
 Bake ware
 Small hand tools
 Large equipment
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
ASSESSMENT METHOD:
 Oral recitation
 Evaluation of outputs
 Actual Performance
1. Read information sheet 4.3-1 Read and understand Information

on Specify flavor and shape sheets
quality marzipan
September 2, 2023
Agpawa STII

Specify flavor and shape quality correctly on the Task sheets with
marzipan the given time allotment and review
your performance.
4. Evaluate task Sheets4.3-1 using You are required to evaluate your

1. Read information sheet 4.3-2 on Read and understand Information

coating marzipan fruits sheets.

coating marzipan fruits correctly on the Task sheets with
the given time allotment and review
your performance.
4. Evaluate task Sheets 4.3-2 using You are required to evaluate your

PREPARE AND DISPLAY MARZIPAN BASED PETIT FOURS
1. Identify the marzipan petit fours
2. Value how to prepare marzipan petit fours
3. Prepare and present marzipan petit fours
Introduction
1. Prepare and flavour marzipan
Marzipan is a sweetened mixture of
September 2, 2023
Agpawa STII
ground almonds, liquid glucose/egg whites,
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
A Almond meal, 200g

blanched
Icing sugar 275g
B Brandy 1tsp
Almond extract 1 drop
C Sugar syrup 100ml
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.

September 2, 2023
Agpawa STII
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.
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.

September 2, 2023
Agpawa STII
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.
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.

September 2, 2023
Agpawa STII
Modelling Tools: Prepare and display petit fours; ANTA
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
odour in a cool and dry area.

utensils, work space and hands are of utmost importance.
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.
For display or service, the marzipan fruits are set into small petit four
paper cups and arranged attractively for service or display.

September 2, 2023
Agpawa STII
For storage, they keep quite well if covered for protection from dust and
odours in a cool and dry area.

utensils, work space and hands are of utmost importance.
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
September 2, 2023
Agpawa STII
hygiene 
 Ensure uniformity in product size
 Always start with a seamless ball when
modelling marzipan 
 Avoid excessive handling of marzipan 
 Adjust marzipan consistency to be just
pipe able
 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 
September 2, 2023
Agpawa STII
 Application to cold product will make the product soggy.
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 bainmarie
 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
Small pieces of brightly coloured sugar candy
September 2, 2023
Agpawa STII
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
SELF CHECK 4.3-1

September 2, 2023
Agpawa STII
TRUE OR FALSE
DIRECTION: Write TRUE if the statement is True and write FALSE if the
statement is False.
1.Using marzipan and adding different types of flavoured paste, nuts,

liqueurs or preserved fruits.
2.Pitted, firm and small dates or prunes are stuffed with the marzipan,
then rolled in the palm of the hand to smooth
3.With the back of a small knife, three to four lines are marked onto the
marzipan that sticks out of the date (prune)
4.Banana shapes benefit from having a few fine brown lines brushed on,
likewise some varieties of apples and pears.
5.Decorating the finished product add customer interest and 'eye' appeal.
Most marzipan petit fours would be decorated before they are glazed.
6. Not Attractively displayed petits fours are great product
for catching the customers’ attention.
7.To not attract the respect for this work, a neat
uncluttered, clean and tidy display is essential.
8.This greatly not affects the visual impact and appreciation of the viewer
and will tempt the customer to indulge.
9.All varieties of petits fours are not best if served fresh. Displaying on
ceramics plates and platters, glass
10.Sugar water (syrup) does make a good glaze for marzipan products.
Toffee Candy is used to glaze flavoured
ANSWER KEY 4.3-1

September 2, 2023
Agpawa STII
1. TRUE
2. TRUE
3. TRUE
4. TRUE
5. TRUE
6. FALSE
7. FALSE
8. FALSE
9. FALSE
10. FALSE
Task sheet 4.3-1

Title:
September 2, 2023
Agpawa STII
WORK PROJECT
Performance objectives:
your Trainer.


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 Method:
Performance Criteria Checklist 4.3-1
Criteria Yes No
September 2, 2023
Agpawa STII
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.


 Platters
 Plate
 Tile
 Height alternation
 Alternate profile.

Prepare Caramelized Petits
Fours
September 2, 2023
Agpawa STII
Contents:
1. Select and coat fresh fruits/ fruit segments
CONDITION:
 Bake ware
 Large equipment
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
paleamber colored caramel according to specification enterprise
standards.
ASSESSMENT METHOD:
 Oral recitation

LO4. Prepare caramelized petits fours
September 2, 2023
Agpawa STII
Read information sheet 4.4-1 on Read and understand Information
Select and coat fresh fruits/ fruit sheets
segments
Select and coat fresh fruits/ fruit correctly on the Task sheets with
segments the given time allotment and review
your performance.

PREPARE AND DISPLAY CARAMELIZED PETIT FOURS

September 2, 2023
Agpawa STII
1. Identify Caramelized petit fours
2. Value Caramelized petit fours
3. Make Caramelized petit fours
Introduction
1. Select fruits/nuts
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’.

September 2, 2023
Agpawa STII
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. 
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

September 2, 2023
Agpawa STII
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
 
 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.

September 2, 2023
Agpawa STII
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 minimizing further damage to other parts of
the body.
 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?

September 2, 2023
Agpawa STII
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.

September 2, 2023
Agpawa STII
SELF CHECK 4.4-1
FILL IN THE BLANK

DIRECTION: Provide the missing word in the blank.
1._________petit fours are mainly roasted nuts and dried fruits with
marzipan.
2.To ________ the respect for this work, a neat uncluttered, clean and tidy
display is essential.
3.Displaying on ceramics ________ and platters, glass, mirrors, trays can
look very effective in buffet style service.
4.Caramelized petit fours ______to be served fresh and in paper
containers. This makes it easy for the customer to handle them.
5.Take a _______ fork into oil and then pick up the product and let it drop
into the toffee.
6.Allow caramel to cool before removing to paper cup for _________.
7.Dissolve a _________ of sugar in some water; 4 parts sugar to 1 part
water
8.Dried fruits can be caramelized with _____ as there is low moisture
content.
9.Fresh dates and dried ________ stuffed with flavoured marzipan.
10.To dip in caramel product and ________ needs to be prepared before the
making of the caramel.

September 2, 2023
Agpawa STII
ANSWEY KEY 4.4.-1
1.CAARAMELIZED
2. ATTRACH
3. PLATE
4. NEED
5. DIPPING
6. STORAGE
7.PORTION
8. SUCCESS
9. APRICOTS
10. EQUIPMENS

September 2, 2023
Agpawa STII
TASK SHEET 4.4-1
Title:
WORK PROJECT
your 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
Step/Procedure:
Assessment Method:

September 2, 2023
Agpawa STII
Performance Criteria Checklist 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.

September 2, 2023
Agpawa STII
Display petits fours
Contents:
1. Prepare Appropriate receptacles for petit fours
CONDITION:

 Bake ware
 Large equipment
1. Appropriate receptacles are selected and prepared for petits

fours
2. Petits fours are displayed creatively to enhance customer
appeal
ASSESSMENT METHOD:
 Oral recitation

September 2, 2023
Agpawa STII
LO5. Display petits fours
Prepare Appropriate receptacles for sheets
petit fours
Prepare Appropriate receptacles for correctly on the Task sheets with
petit fours the given time allotment and review
your performance.

September 2, 2023
Agpawa STII
Appropriate Receptacles For Petit Fours
1.Identify what is the appropriate receptacles for petit fours
2.Value what is the appropriate receptacle for petit four
3.Apply what is the appropriate receptacle for petit four
Introduction
Kinds and Uses of Receptacles for Petit Four
Attractively displayed petit fours are great products for catching the
customers attention.You should not only produce the best quality products
that will cater to established standards, but you should also be able to put
an aesthetic display of petit four
products. They look most attractive when arranged neatlty and with
thought given to the repetition or alteration of shapes, colours, and
decoration. All varieties of petit fours are best if served fresh
Materials to be Used in Presenting Petit Four Products:

1. Paper plates- comes in variety of
shapes, designs, colors, textures and
materials. There are paper plates
lined with wax and others are lined
with foil. Some plates fit the size of a
whole pie, some comes in square that can
accommodate petit fours or any other
pastry products.
2. Paper Cups- comes from different sizes,

color and texture. They are fluted on
the side and are available in size fitted
from petit fours or any pastry products.
Nowadays, cakes and muffins are easily
presented and served in paper cups.
3.Plates and Platters- are made of either glass,

ceramic or china or metal. Plates are usually
round in shape, although the square and
rectangular ones are becoming popular. Platters
on the other hand are oval and usually bigger
than plates. Plates and platters come in a solid
plain colors and with designs like flowers, leaves,
stars, fruits or vegetables.

September 2, 2023
Agpawa STII
4.Indigenous Containers – include the
locally available ones like coconut shells,
banana leaves, corn husks, bamboo rattan,
coconut leave sand any local products.
5.Pedestal- a based foundation to elevate baked

products to catch attention and emphasize every
detail of products. Multi-tiered pedestals are
good serving several petit fours and other
products.
6. Ethnic Dishwares- are authentic wares whose

designs and material depicts the culture and
history of a certain race or country. It tells
something about origin, period and culture.
(Source: fcafotodigital, Disposable plastic
container, Free Royalty,
8. Cake keepers- presenting petit fours in a cake

keeper comes in an opaque or transparent
container. It keeps the product fresh and easy to
handle.
9. Tray- are round, oval, or rectangle in shape.

Trays are efficient containers in which can
accommodate a greater number of individual
baked products that can be lined with paper
doilies, embroidered, printed or solid cloth.

September 2, 2023
Agpawa STII
Standards and Procedures in Petit Four Displays
1. Iced petit fours can be arranged in small squares, small rectangles, long
rectangles, triangles, round and even diamond.
2. Petit fours arranged on a plater or tray should be in uniform shape and

size. However, you can vary frostings and decors to avoid monetary issues
and create variations in color and flowers using only one cake as base.
3. Follow the shape of the container when arranging petit four. If the tray
is rectangular, line up petit fours from end to end along the length and
width of the tray. If the tay is round, arrange petit fours in a circular
pattern. This allows blending of shapes of both product and container.
4. Line up petit fours on a long narrow plate. Even spacing should be

observed as to allow easy packaging and full view of each petit fours. An
allowance of two inches in between petit fours is an ideal spacing.
5. Petit fours can be placed on an individual paper cups or similar

containers before arranging them on trays or platters.
6. You can create a pattern, design or composition when arranging petit

four on a platter since they do not have icings and toppings. You can form
a mosaic, a star, a tower, a figure or geometric shape depending on the
occasion.
7. Use a cake pedestal for an elegant, eye catching arrangement that can
create a big impression on the viewer.
8. Use 3 tiers cake trays or pedestal to arrange variations of shapes, icings
and decors, and flavors.
9. Individual plating of petit fours provides excellent opportunities for

creating your own design or composition. Use sauces, frostings, ice cream,
whole or cut fruits, whipped cream and chocolate. These are all good
usual companions for a plated petit fours.
10. You can provide contrast in color and shapes of container and product.
Multicolored petit fours go well with a cream colored ceramic or brown
colored tray, and silver platter or glass pedestal.

September 2, 2023
Agpawa STII
SELF CHECK 4.5-1
MATCHING TYPE
Directions: Match the instructions in Column A with the appropriate
words in column B. Choose the letter of the correct answer and write it on
the space provided before the number. A B
_____1. A authentic wares whose designs an material A. Cake

keepers
depicts the culture and history of a certain
race or country. B. Ethnic Diswares
_____2. A petit fours receptacle in which include the
locality available like coconut shells, banana C. Indigenous
Containers
leaves, corn husks and any other local products.
_____3. A based foundation to elevate baked products D. Pedestal
to catch attention and emphasize every detail
of products. E. Platters
_____4. A efficient containers in which can accommodate
a greater number of individual baked products F. Tray
that can be lined with paper doilies, embroidered,
printed or solid cloth.
_____5. It comes in an opaque or transparent container
and keeps the product fresh and easy to handle

September 2, 2023
Agpawa STII
ANSWER KEY 4.5-1
1. B
2. C
3. D
4. F
5. A
TASK SHEET 4.5-1

Title:
WORK PROJECT
your Trainer by the agreed date.
of completion of the project by the date agreed with your Trainer.
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

September 2, 2023
Agpawa STII
Assessment Method:
Performance Criteria Checklist for

Task Sheet 4.5-1
Criteria YE NO
S
Produce two types of bases for petit four glace:
Sponge
Shortbread
Japonaise
Choux pastry
5.1. Produce two different types of filling:
Jams
Ganache
Mousse
Marzipan.
5.2. Define two different styles of glaze:
Sugar fondant
Ganache
Sugar frosting.
5.3. Decorate the two styles to enhance customer appeal:


Motifs
Glace fruits
Platters
Plates.

September 2, 2023
Agpawa STII
Store Petits Fours
Contents:
Petits fours are store in proper temperatures and conditions
CONDITION:

 Bake ware
 Large equipment
1. Petits fours are stored in proper temperatures and conditions

to maintain maximum eating qualities, appearance and
freshness
2. Petits fours are packaged in accordance with established
standards and procedures
ASSESSMENT METHOD:
 Oral recitation

September 2, 2023
Agpawa STII
LO6.Store Petits Fours
Petits fours are store in proper sheets
temperatures and conditions
Petits fours are store in proper correctly on the Task sheets with
temperatures and conditions the given time allotment and review
your performance.

September 2, 2023
Agpawa STII
INFORMATION SHEET 4.5-1
STORE PETIT FOURS
1. Identify how to store petit fours
2. Value how to store petit fours
3. Understand how to store petit fours
Introduction
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.

September 2, 2023
Agpawa STII
2. Maintain maximum eating quality, appearance and freshness

 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.
SELF CHECK 4.6-1
TRUE OR FALSE
DIRECTION: Write True if the statement is True write False is the
statement is False.
1.All prepared petit fours will suffer from too much moisture in the
environment.
2.A cool dry closed environment is best for storage of all petit fours except
those that contain perishable ingredients like fresh cream.
3.90% of petit fours need cool dry environment for storage.
4.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.
5.To maintain freshness petit fours need to be finished as needed.
6.Part processing cannot be achieved like making shortbread and freezing.
7.Then bake as needed. But this does take space and time in heater.
8.The best way to have fresh petit fours is to produce them irregularly and
as needed.
9.Do not Protect finished petit four from adverse conditions to maintain
structural integrity by enclosing in food safe containers.
10.Product like fruit, grapes and strawberries will not ooze moisture from
their internal structure causing the caramel to dislodge from the surface of
the fruit.

September 2, 2023
Agpawa STII
ANSWER KEY 4.6-1
1.TRUE
2.TRUE
3.TRUE
4.TRUE
5.TRUE
6.FALSE
7.FALSE
8.FALSE
9.FALSE
10.FALSE
TASK SHEET 4.6-1
Title:
WORK PROJECT
Performance Objective:
 It is a requirement of this Unit you complete Work Projects as advised
by your Trainer.
 You must submit documentation, suitable evidence or other relevant
proof of completion of the project by the agreed date.
Supplies:
Equipment:
NONE
Steps/Procedures:
Assessment Method:
Use the Performance Criteria Checklis

September 2, 2023
Agpawa STII
PERFORMANCE CRITERIA CHECKLIST 4.6-1
CRITERIA YE NO
S
6.1 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.
6.2 What are the environmental conditions that they need to

be stored in to maintain integrity?
6.3. How do they need to be stored to maintain integrity to

maintain eating quality and freshness?

September 2, 2023
Agpawa STII
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
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

September 2, 2023
Agpawa STII
PERFORMANCE TEST
SPECIFIC INSTRUCTION FOR THE CANDIDATE
QUALIFICATION: BREAD AND PASTRY PRODUCTION NCII
TITLE OF PBA: PRARE AND DISPLAY PETITS FOURS
UNITS OF
COMPETENCY PREPARE AND DISPLAY PETITS FOURS
COVERED:
Duration: 1 HOUR
Given all the needed supplies, you should know how to properly prepare
the decorating cake
Supplies/ Materials: Ties, Boxes, gloves
Equipment : NONE
Step/Procedure:
 Wear your PPE
 To store at room temperature.
 Do not hold up well, place a knife or the handle of spoon under the
edge.
 Place the frosted cake on a solid flat surface that can be used to hold
the cake when freeze in the freezer.
 Freeze unwrapped until the frosting and decorations are frosting hard.
 Quickly wrap the cake with foil and secure all of the edges tightly to
 Protect it from air flow.
 Place the cake in a location in the refrigerator where it will not be
exposed to other foods and will not be accidentally damage.
 Thawed the cake in refrigerator, remove and allow it to set at room
temperature before serving.
 Perform housekeeping
Safety Reminder: Always use PERSONAL PROTECTIVE EQUIPMENT (PPE).

Assessment Method:
Oral – Recitation
Written examination
Observation

September 2, 2023
Agpawa STII
PERFORMANCE TEST
TITLE OF PBA: PRAPARE AND DISPLAY PETIT FOURS
UNITS OF
COMPETENCY PRAPARE AND DISPLAY PETIT FOURS
COVERED:
Duration : 1 HOUR
Given the Materials, Working Area, Tools and Equipment’s needed you
should be able to prepare work area ready for unit assembly.
Supplies/Materials: Working Area, Table, PPE
Equipment : NONE
Step/Procedure:
Plan a menu with a variety of dessert that are both chocolate and non-
chocolate.
Plan for different shapes forms, and texture.
Baked ahead and freeze desserts
Serves smaller items so that guests can taste many different bites.
Determine the kinds of dessert buffet for present dessert.
Show craftsmanship in display.
Alternative design to improve eye appeal.
Choice wisely about the theme.
Choose different flavor.
Display artfully.
Safety Reminder: Never cook in loose clothes and keep long hair
Assessment Method:
Oral – Recitation
Written examination
Observation

September 2, 2023
Agpawa STII
PERFORMANCE TEST
TITLE OF PBA: STORE DESSERT WITH THE REQUIRE

TEMPERATURE AND COSTUMER’S
SPECIFICATION.
UNITS OF
COMPETENCY Present Dessert
COVERED:
DURATION: 1 Hour
Give the materials, working area, tools and equipment’s needed you should
be able to Explain the procedure of storing dessert for fruits
Supplies/materials: Cake flour, All-purpose, Sugar, Yeast, Butter,
Margarine, Butter (French bread) Cooking oil, Lard, All-purpose cream,
Whipping cream, Confectioner sugar, Knox gelatin, Flaked almonds,
Chocolate chips, Chocolate-shredded, Cherries with stem, Cherries, Food
colors, Tropical fruits, Whole wheat, rye, multi grain, Cream cheese
Equipment: -Commercial Mixers with complete attachments
- Decker oven
- Compressor
- Dough cutter
-Refrigerator
Step/procedure:
Identify ingredients for desserts;
Select and prepare sweet sauces;
Prepare variety of desserts and sauces using sanitary
practices; and
Follow workplace safety procedures.
Communicating product identity.
Providing information.
Meeting customer needs.
Protecting customers.
Protecting the product.
Theft reduction.
SAFETY REMINDERS: Never cook in loose clothes and keep long hair tied
back.
ASSESSMENT METHOD:
Oral questioning and written
Examination
Observation
Demonstration

September 2, 2023
Agpawa STII
QUESTIONING TOOLS
Satisfact
Questions to probe the candidate’s underpinning
ory
knowledge
response
Extension/Reflection Questions Yes No
1. Are you familiar with the characteristics of package

desserts?
2. How you identify the types of dessert? 
3. Are you familiar with the package dessert? 
Safety Questions
4. What will you do first before you start packaging? 
5. What will you do to Determine the cakes in packaging 
desserts.
6. How to Apply the methods for combining the cake sponge, 
fruits and cream.
Contingency Questions
7. What are the procedure in packaging making? 
Job Role/Environment Questions
8. Based on your understanding, about procedure in restore 
package desserts how important this in your work?
Rules and Regulations
9. Did the task you performed is in accordance with the 
industries standard?
10. Do you need to follow steps/procedures in restore package 
desserts.
11. Do you need to Familiarize the different terms in 
packaging dessert.
12. How did you Understand the Role of Fermentation in 
dessert making.

September 2, 2023
Agpawa STII
The candidate’s underpinning Satisfactory Not
knowledge was: Satisfactory
Feedback to candidate
Candidate is expert and satisfactorily performed the entire required
performance standard prescribed in the Training Regulation and
Competence Based Curriculum in BREAD AND PASTRY PRODUCTION NCII.
Candidate
Carillo Date: 01-24-2024
signature:
Assessor
Agpawas Date: 01-24-204
signature:
Acceptable answers are:
Yes, the characteristics of materials, working area, tools and equipment’s
needed you should be able to Understand the purpose of storing dessert
The types of Desserts are cream puffs, classic puff, butter cream, sponge
cake, jelly roll, plum puddings, chocolate-glazed cholate cakes.
Yes, I familiarize the packaging dessert.
First thing to do is miss-in place the materials and dessert before you start
in package making.
In order to determine the mixing method the procedure of store dessert, is
you need an air or you need to cool in the refrigerator the sponge cake.
To apply the methods for combining the ingredients of baked products Mix
with eggs, flour and sugar, sometimes leavened with baking powder.
leavened with beaten eggs, Place the first layer on a cake plate and top
with half the cream. Place the top layer and top with the remaining cream
and arrange the fresh berries however you wish. You can top it with any
fruit you'd like or serve it without.
The procedure in, packaging is to prepare the material that can provides
physical protection. The purpose of packaging is to provide physical or
barrier protection for your food products. Protecting against breakage from
being dropped, crushed or vibrated during transport.
It is important to do my job well.
Yes, because that is the standard procedure in storing packaging desserts.
Knowing and following the Procedure in packaging desserts is the best way
to know the best result in storing package desserts.
Yes, to come up with 100% accuracy in storing package dessert.
By following the instruction and the demonstration base on the standard
procedure to avoid incorrect output.
Assessor signature: Agpawa Date: 01-24-2024

September 2, 2023
Agpawa STII
OBSERVATION CHECKLIST
Candidate name: JENNIFER CARILLO
Assessor name: JULIE ANN C. AGPAWA
Assessment
Center: SIBUGAY TECHNICAL INSTITUTE INCORPORATED
Competency
BREAD AND PASTRY PRODUCTION NCII
Standards:
Unit of PREPARE AND DISPLAY PETIT FOURS
Competency:
Instructions for the assessor:
Follow the standard procedures of OHS.
Prepare all the materials needed like calculator, pencil/ball pen and eraser.
Listen and follow the instruction given and do not write anything on your
paper until there’s no signal.
Complete the feedback sections of the form.
Date of observation
Description of
assessment activity
Location of assessment
activity
The candidate…. If yes, tick the
box
Decorating dessert
Dessert buffet services
Store dessert with the require temperature and
costumer’s specification
Did the candidate’s overall performance meet Yes No
the standard?

September 2, 2023
Agpawa STII
QUESTIONS
Questions to prove the candidate’s underpinning Satisfactory
knowledge Response
The candidate should answer the following Yes No
questions:
EXTENSION QUESTIONS
What would you do if you have missed the required
procedure in preparing and displaying petits fours?
What would you do if you conduct wrong procedure in
Store and package petitsfours?
CONTINGENCYQUESTIONS
What would you do if suddenly a power interruption
occurred while performing your task in the storing petit
fours?
What would you do if you damage your packing petit
fours
SAFETY QUESTIONS
How do you ensure the storing of cake when you keep at
refrigerator ?
How do you avoid your back and neck pains while
performing your tasks?
INFREQUENT EVENTS
What action would you take if the Refrigerate suddenly
off?
What would you do if at the end of your task you do not
get the proper procedure on storing desserts?
REGULATIONS AND CODE OF PRACTICE
What are the principles that should be followed in Store
and package desserts?
What are the guidelines to be followed when making and
displaying petit fours?
The candidate’s underpinning □ □ Not
knowledge was: Satisfactory satisfactory

September 2, 2023
Agpawa STII
Feedback to candidate
General comments [Strengths / Improvements needed]
Candidate
Carillo Date: 01/24/24
signature:
Assessor
Agpawa Date: 01/24/24
signature:
Acceptable answers are:
You must know the substitution in product in packaging desserts.
Always double check the steps and procedures in packaging desserts.
3. Turn-off the power regulator and wait for the power to resume. When
the power resume continues to do your task.
4. Approach the trainer for additional supply

5. To ensure safety you always check before you proceed to the other
dessert.
6. To avoid back and neck pains, observe proper sitting positions. When
necessary, take short breaks to perform some stretching outside the
training area so as not to distract others.
7. Identify the reason for the shutdown. It could be the short circuit.
8. Always double check the cool area, If still the product not good
enough, apply the rules and techniques in storing package dessert.
9. In preparing or storing packaging desserts, it gives structure and
strength to make good products.
10. You should prepare the material that can provides physical
protection. The purpose of packaging is to provide physical or barrier
protection. The breakage from being dropped, crushed or vibrated during
transport.
Assessor signature: julieannagpawa Date: 01/24/24

September 2, 2023
Agpawa STII
INVENTORY OF TRAINING MATERIALS TEMPLATE
Resources for presenting instruction

 Print Resources As per In Remarks
Training Inventory
Regulation
Training Regulation 1 1
CBC 1 1
CBLM 1 1
References 1 4
 Non-Print Resources As per In Remarks
Training Inventory
Regulation
CD 1 1
LCD 1 1
LAPTOP 1 1
Supplies and Materials As per In Remarks

Training Inventory
Regulation
Cake flour 3 pc. 3 pc.
All-purpose 3pc. 3pc..
Sugar 3 pc. 3pc.
Yeast 3pc. 3pc..
Butter 3 pc. 3 pc.
Margarine 4pc. 4pc..
Butter (French bread) Cooking oil 4 pc. 4 pc.
All-purpose cream 2pc. 2pc..
whipping cream 13pc. 3 pc.
Confectioner sugar 6pc. 6pc..
Knox gelatin 6pc. 6pc.
Flaked almonds 6pc. 6pc..
Chocolate chips 6pc. 6pc.
Chocolate-shredded 6pc. 6pc.
Cherries with stem 6pc. 6pc.
Cherries, Food colors 6pc. 6pc.
Tropical fruits 6pc. 6pc.
Whole wheat 6pc. 6pc.
multi grain 6pc. 6pc.
Cream cheese 6pc. 6pc.
 Tools As per In Remarks
Training Inventory
Regulation
Measuring cup, solid 12pc. 12pc.
September 2, 2023
Agpawa STII
Measuring cup, liquid 12pc. 12pc.
Measuring spoon 25 pc. 25 pc.
Cake turn table 3pc. 3pc.
Rolling pins 20 pc. 20 pc.
Pie pan sizes 6pc. 6pc.
Sheet pans 6pc. 6pc.
Pie cutter 6pc. 6pc.
Rubber scrapper 6pc. 6pc.
Palette knife 6pc. 6pc.
Cake stand with tier 6pc. 6pc.
Cake pillars 6pc. 6pc.
Sauce pan 6pc. 6pc.
6 Ladles s/s 6pc. 6pc.
Knives s/s with plastic handle 6pc. 6pc.
Chopping board, color coded 6pc. 6pc.
Scale 2, 10 kgs 6pc. 6pc.
Grater 6pc. 6pc.
Wooden spoons 6pc. 6pc.
Beaters 6pc. 6pc.
Mixing bowl 12 sets 12 sets
Wire whisk 6pc. 6pc.
Muffin pan 6pc. 6pc.
Muffin pan, medium 6pc. 6pc.
Muffin pan, big 6pc. 6pc.
Loaf pan, small ,MEDIUM,BIG 6pc. 6pc.
Rectangular pan 4pc 4 pc.
Round pan 6pc 6pc.
PIE PAN 6pc 6 pc.
 Facilities As per In Remarks
Training Inventory
Regulation
Commercial Mixers with complete 1 pc. 1 pc.
attachments
Mechanical Dough roller 1pc. 1pc..
Decker oven 1 pc. 1 pc.
Compressor 1pc. 1pc..
Dough cutter 1 pc. 1 pc.
Refrigerator 1 pc. 1 pc.
Note:
In the remarks section, remarks may include for repair, for replenishment,
for reproduction, and for maintenance.

September 2, 2023
Agpawa STII
BREAD AND PASTRY PRODUCTION NCII
WORKSHOP LAYOUT

September 2, 2023
Agpawa STII

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Data Gathering Instrument for Tranee Characteristic

Educational & Highest Educational Attainment:

g. Pragmatist – Learns most from learning activities

Other needs a. Financially challenged

1.3 Store bakery products 

Date developed: Document No.

Date developed: Document No.

Required Units of Training

4.1 Prepare iced petit Prepare iced petit

Date developed: Document No.

4.6 Store petit fours Store petit fours

5.1 Present and serve Present and serve

Date developed: Document No.

Training Needs Module Title/ Module of

Date developed: Document No.

4.1-2 -Self-paced/ -Read information sheet -Answer Self-check Compare to CBLM/

Prepared by: Checked by:

Qualification Title : BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: PRAPARE AND DISPLAY PETITS FOURS

Module Title : PRAPARING AND DISPLAYING PETITS FOURS

SIBUGAY TECHNICAL INSTITUTE INCORPORATED

Date developed: Document No.

Welcome to the module in BREAD AND PASTRY PRODUCTION

The unit of competency “Prepare and Display Petits Fours”

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

The goal of this course is the development of practical skills in

This module is prepared to help you achieve the required

This will be the source of information for you to acquire knowledge

No. Unit of Competency Module Title Code

Prepare and Present Preparing and

5. Present Desserts Presenting Desserts TRS741343

Date developed: Document No.

QUALIFICATION : BREAD AND PASTRY PRODUCTION

MODULE TITLE : Preparing and Display Petit Fours

MODULE DESCRIPTOR : The module covers the knowledge, skills

NOMINAL DURATION : 51 hours

LO1. Prepare iced petit fours

LO2. Prepare fresh petit fours

LO3. Prepare marzipan petit fours

LO4. Prepare caramelized petit fours

LO5. Display petit fours

LO6. Store petit fours

Date developed: Document No.

 Small hands tools  Decorative cutters

 Measuring equipment  Molders

 Set of knives  Pots and pans

 Rolling pins  CD’S, VHS

1. Sponges and bases are prepared, cut and assemble according to

Date developed: Document No.

Date developed: Document No.

INFORMATION SHEET No. 4.1-1

Date developed: Document No.

After reading this information sheet, you must be able to:

They must be small enough to be consumed in one to two bites.

Small almond cakes may also be wrapped in marzipan or modelling

Petit four bases can be made from any edible product.

Main requirement of a petit four base is that it is strong enough to 'hold'

The sponge sheets can be plain or flavoured.

2. Cut and assemble bases for petit four glace