TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

Qualification: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: PRESENT AND DISPLAY PETITS FOURS
Developed by:
Course Blueprint

MODULE 4:
PRESENT AND
DISPLAY PETITS
FOURS

UNIT 1: UNIT 2:
PREPARING PETIT DISPLAYING AND
FOURS STORING PETIT
FOURS

LESSON 1: LESSON 3: LESSON 2:

LESSON 2: LESSON 4: LESSON 1:
PREPARE ICED PREPARE STORING PETIT
PREPARE FRESH CARAMELIZED DISPLAYING PETIT
PETIT FOURS MARZIPAN PETIT FOURS
PETIT FOURS PETIT FOURS FOURS
FOURS

TOPIC 2: TOPIC 3:
TOPIC 1: TOPIC 1: TOPIC 2: TOPIC 1:
TOPIC 1:: TOPIC 3: TOPIC 5: TOPIC 1: TOPIC 1: STORING PETIT
TOPIC 2: TOPIC 4: PREPARING INTRODUCTION PROPER
WHAT IS PETIT METHOD OF WHAT IS WHAT IS A FOURS
ICING HOW TO MAKE ICING COATING AND WHAT IS CHOUX CARAMEL IINTRODUCTION TEMPERATURE
FOURS? ASSEMBLY MARZIPAN? CARAMEL?
PETIT FOURS (VIDEO) DECORATING PASTE FACTORS IN FOR STORING
PETIT FOURS BASIC TYPES OF DISPLAYING PETIT PETIT FOURS
TOPIC 1.1 CARAMEL FOURS TOPIC 1.1
TOPIC 2: TOPIC 2.1 TOPIC 3.1
TOPIC 1.1 TOPIC 1.2 FUNCTIONS OF
TOPIC 5.1: MAKING A FLAVOR TIPS IN STEPS IN STORING
BASES FOR PETIT FILLINGS FOR KINDS OF CHOUX PACAKAGING/REC
MARZIPAN PREPARING TOPIC 2.1 PETIT FOURS
FOURS PETIT FOURS COATING AND PASTE EPTACLES
TOPIC 1.1 CARAMEL TOPIC 2: EFFECTS OF
DECORATING
PETIT FOURS TEMPERATURE IN
TOPIC 1.2 STAGES OF DECORATING AND
(VIDEO) TOPIC 3: STORING PETIT
CARAMEL PLATING PETIT
TOPIC 1.2 HOW TO MAKE TIPIC 2.2 UNIT 1.2: FOURS
TOPIC 1.3 FILLINGS FOURS
FILLINGS FOR MARZIPAN PETIT FRUITS CAN BE DIFFERENT TYPES
PETIT FOURS CUT OF PETIT FOURS?(VIDEO) CARAMELIZED OF RECEPTACLES
FOURS TOPIC 1.2:
TOPIC 4: DESIRABLE QUALITY
GARNISHES,GLACE TOPIC 1.3 CHARACTERISTICS
TOPIC 1.3 TOPIC 2,3
S AND FINISHES SHAPING FOR SOFT
CUT OF PETIT CARAMELS CARAMELIZING
MARZIPAN
FOURS FRUITS
FANCIES
TOPIC 5:
MAKING A
PATTERNED TOPIC 1.4
CHOCOLATE
MAKING
MARZIPAN FRUITS

TOPIC 1.5
TIPS TO DECORATE
MRZIPAN PETIT
FOURS

Occupational Health and Safety, Food Safety Handling, Workplace Hygiene Procedure

COURSE BLUEPRINT Version : 1

DATE DEVELOPED:
BREAD AND PASTRY PRODUCTION NC II
DEVELOPED BY:
Module Title: PRESENTING AND DISPLAYING PETITS FOURS
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