SWBT - Mrs. Corminal

Competency – Based Learning Materials
Supervise Work- Based Training
Sector
TOURISM
Qualification Title
BREAD AND PASTRY PRODUCTION NCII
Unit of Competency
PREPARE AND DISPLAY PETITS FOURS
Module Title
PREPARING AND DISPLAY PETITS FOURS
KRISTY DAWN COLLEGE OF DAVAO INC.

P-2 BLK. 47 LOT 36-40 DECA HOMES INDANGAN DAVAO CITY
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

Welcome to the module in Supervising Work- Based Training. This module contains
training materials and activities for you to complete.
The unit of competency “ Supervising Work - Based Learning “ contains knowledge, skills
and attitudes required for TRAINERS METHOLOGY ( TM ) 1.
You are required to go through a series of learning activities in order to complete each
learning outcomes of the module. In each learning outcome are Information Sheets, Self- Checks,
Task Sheets and Job Sheets. Follow this activity 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 shall be prepared during the workshop to support in the implementation of the training
program.
This module is prepared to help you achieved the required competency, in “Supervising
Work- Based Learning”.
This will be the source of information for you to acquired knowledge and skills in this
particular competency independently and at your own pace, with minimum supervision or help
from your facilitator.
Remember:
 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self- checked. Answer keys are included in this
package to allow immediate feedback. Answering the self- checks will help you acquired the
knowledge content of this competency.
 Perform the Task Sheets and Job Sheets until you are confident that your output conforms
with the Performance Criteria Checklist that follows the sheets.
 Submit outputs of the Task Sheets and Job Sheets to your Facilitator for evaluation and
recognition in the Accomplishment Chart. Outputs shall serve as your portfolio during the
institutional Competency Evaluation.
A Certificate of Achievement will be awarded to you after passing the evaluation. You must
pass the Institutional Competency Evaluation for this competency before moving to another
competency.
Table of Contents
Date Developed: Document No. BPPNCII - 001

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Bread and Pastry Production NCII Date Revised:
“Prepare and Display Petits Fours ” Developed by:

RITCHEL M. CORMINAL REVISION # OI
HOW TO USE THIS COMPETENCY – BASED LEARNING MATERIAL ……………………………………. i
TABLE OF CONTENTS ……………………………………………………………………………………………………….. ii
LIST OF COMPETENCIES ……………………………………………………………………………………………………iv
MODULE CONTENT …………………………………………………………………………………………………………. v
LEARNING OUTCOME NO. 1 Prepare and Display Petit Fours ………………………………………… 1
LEARNING EXPERIENCES …………………………………………………………………………………………………. 2
INFORMATION SHEET 4.1.1 …………………………………………………………………………………………… 3
Self Check 4.1.1 ……………………………………………………………………………………………….. 4
Answer Key 4.1.1 …………………………………………………………………………………………… 5
JOB SHEETS 4.1.5 ……………………………………………………………………………………………………… 6
Performance Criteria Checklist 4.1.5 ……………………………………………………………. 7
TRAINERS METHODOLOGY LEVEL 1

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COMPETENCY-BASEDLEARNINGMATERIALS
List of Competencies
No. UnitofCompetency ModuleTitle Code
1. PlanSes Training PlanningTrainingSessions TVT232301

sions
2. Facilitate Learning FacilitatingSess Learning TVT232302

Sessions ions
3. SuperviseWork- Supervising Work-Based TVT232303

BasedLearning Learning
4. Conduct ConductingAsse Competency TVT232304

ssment
CompetencyAssessme
nt
5. MaintainF Training MaintainTrainingFacilities TVT232305
acilities
6. UtilizeMed Electronic Utilizing Electronic Media TVT232306

iainTraini Facilitating inFacilitatingTraining
ng
MODULE CONTENT
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QualificationTitle :Bread & Pastry Production NC-II
UnitofCompetency : Prepare and Display Petits Fours
ModuleTitle : Preparing and Displaying
Petits Fours
Introduction
This module covers the knowledge, skills and attitude required to be able to
prepare and presentpetits fours to a level of high and consistent standard are covered in
this session.
LearningOutcomes:
At the end of this module you MUST be able to:
LO1 Prepare Ice Petits Fours
AssessmentCriteria:
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
LEARNINGOUTCOME#1 Prepare Ice Petits Fours

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CONTENTS:
1.Characteristics of classical and contemporary petits fours

2. Underlying principles in making petit fours
3. Types and kinds of sponge and bases
4. Different kinds of fillings
5. Procedure in making fondant icing
6. Decors and designed
ASSESSMENTCRITERIA:
1. Sponges and bases are prepared, cut and assemble according to standard
recipes and enterprise requirements and practices
2. Fillings are prepared with the required flavors and consistency
3. Fondant icing is brought in accordance with the required temperature and
established standards operating procedures.
4. Decorations are designed and used in accordance with the establishment
standards and procedures
CONDITION:
Students/Traineesmustbeprovidedwiththefollowing:
1. WORKPLACELOCATION
Computer
LCD
2. TOOLS,ACCESSORIESANDSUPPLIES
Decorative cutters
Personal protective clothing Molders
Small hands tools Pots and pans
Measuring equipment
Set of knives
Rolling pins
3. TRAININGMATERIALS
CompetencyBasedLearningMaterialsB

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ondPaper
Competency
StandardsTrainingRegulationsC
ompetencyBasedCurriculum
Labels

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Learning Experiences / Activities
Learning Outcome # 1
INFORMATION SHEET 4.1-1
PREPARE AND DISPLAY PETIT FOUR GLACE
1. Prepare Petit Four Bases
Before the final decoration is applied, the Petit Fours glacé are usually glazed in fondant
or dipped in chocolate.
Any iced pastry is known as glacé. Small tartlets composed with pate a choux or
meringue, for example.
They need to be tiny enough to eat in one or two bites.
Petit fours can also be made by wrapping small almond cakes in marzipan or
modeling chocolate.
Any edible food can be used to make the bases for petit fours.
Normal products used are:
 Sponge
 Cake
 Shortbread
 Pastry
 Chocolate
 Marzipan
 Choux pastry.
The most important feature of a petit four base is that it can 'hold' the petit four
when it is lifted up by the consumer to be eaten.
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Sponge
Normally, sponge is baked in thin sheets and then covered with a flavorful filling that acts
as an adhesive to keep the sponge sheets together.
Plain or flavored sponge sheets are available.
The sheets can simply serve as a vehicle for the filling, particularly chocolate.
When the sponge sheets and filling are layered, they are stored for a period of time to
allow the sheets and filling to adhere before being sliced into little pieces:
 Cut into a variety of shape
 Most economical is square or rectangular
 Half moon, triangular or diamond shape
 Round or oval is less efficient as there is more wastage with these shapes.
Cake
Cake can be baked in shallow trays with a depth of 1-
2cm, topped with a soft topping, and then cut into
desired shapes, similar to sponge sheets.
Shortbread
A'short' eating quality flour, fat, and sugar mixture supplemented with egg.
Shortbread with a 2:1:1 ratio that is stiffer.
• 2 tblsp flour, 1 tblsp sugar, 1 tblsp lard
This recipe makes a firmer shortbread that won't absorb moisture from the filling.
When the consumer picks up the petit four in their fingers, it will stick together
much better.
Pastry
When a sweet filling is utilized, a savory pastry like puff pastry can be used as a base
for petit fours.
Chocolate
A soft blend of chocolate and cream can be placed in a hard chocolate substrate when
dealing with ganache. This chocolate was melted and tempered before being spread
thinly onto parchment paper and hardened. It is cut into forms
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with a warmed metal knife or cutter at the point of setting..
Marzipan
Marzipan can be used as a base for petit fours.
Choux pastry
Choux pastry is produced by heating lard and water together, then adding flour and
cooking panada.
As the panada cools, the eggs are added.
After that, the batter is piped to size and cooked.
After that, the baked cases are filled with the proper flavoring creams and then adorned.
The parts are all quite little.
The only limit to the variety of fillings is one's creativity.
2. Cut and assemble bases for petit four glace

Bases for petit four glacé
The core premise is the same before you can build your petit fours.
Before you begin, put everything in its proper place, or mise en place.
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

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 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 2 nd sheet of paper on top and press sheets of sponge
firmly together
 Place a metal tray on top and allow layered sponge sheets and apricot jam to bond
 If using butter cream the product needs to be cooled so the butter cream sets firm

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 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 basesto the desired shape

The biggest shape that these petit fours are cut into is square.
Why? Less waste.
Any shape can be used but accuracy of cutting is essential. Minimising waste will increase
yield therefore profits increase.
 Size
 Variety of shapes
 Consistency in size and shape.
Shapes to cut
Oval Shape
A lot of product can be lost when a curved shape is used. Up to 20%.
Triangle Shapes
Square cut

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3. Prepare and flavor fillings to required consistency
Fillings will vary according to selling price, storage requirements and marketplace
requirements.
 Jams, various flavours
 Ganache
 Butter creams.
Jams
Jams have a lot of moisture and have a lot of flavor. Their job is to
bind, flavor, and moisten a product that would otherwise be dry.
These don't need to be refrigerated.
The jam should be blended until it has a smooth consistency, with no
lumps, as they will rip the sponge sheet's fabric.
Ganache
Ganache is a chocolate and cream combination. It is popular, yet it is
costly to create. Ganache will take on the flavors of the bourbon well,
adding interest to the petit fours.
These can be kept in a non-refrigerated environment. Allow the
ganache to cool to room temperature before blending until smooth.
When agitating ganache, work rapidly because it will set.
Butter creams
Butter creams can be flavored to taste, have a pleasant mouthfeel, and cut
beautifully when cold.

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Before cutting, it must be cooled. It will then be required to stand for short periods
of time in a non-refrigerated environment.
Butter creams may be flavored and piped effortlessly, making them ideal for
decorating the tops of petit fours. However, it is readily damaged at room
temperature.
When butter cream is created, it must be kept at a temperature that does not
cause clients to react negatively.
Butter cream must be malleable and smooth in order to be used.
4. Prepare petit four glace for glazing
Introduction
Glazing should include:
Jams
Jam can be used as a glaze, but it must be applied while the pot is on the stove. It should
be applied thinly and let to dry before using. When cutting, extreme caution is required.
Creams
Creams are used as a meal garnish. If you're using fresh cream, keep it
refrigerated and limit the amount of time it spends at room
temperature..
Chocolate
A good glaze is chocolate, but it's difficult to cut. It is possible to
change the structure to make cutting easier and the eating quality to
be softer. Spraying chocolate to coat is a modern technique. Give the completed
coating a unique textural appeal..
Fondant
The classic enrobing agent is fondant. If properly tempered,
it should have a brilliant shine that appeals to the
customer's eyes.
Ganache
Ganache is fantastic. Consistency can be tweaked to fit your requirements.
The petit four must have crisp edges and smooth lines in order to apply any of
these glazes.
The surface must be completely dry and devoid of moisture. The glaze may not
adhere to the surface of the petit four if the surface is not completely dry.

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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.
Piped chocolate motifs are a traditional embellishment. A butter cream bulb is

sometimes used to raise the height of another decoration that will be placed on top.
 Piped chocolate is applied using a paper piping bag.
How to make a paper piping bag

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Petit Four Designs

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Decorative Designs

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6. Display petit four glace
Introduction
After a dinner, Petit Fours are typically served with coffee. Petit four sec is popular in this
region since it is sweet and does not require
refrigeration.
 Almond goods
 Small shortbreads.
In larger hotels, a traditional exhibition would be on
enormous platters. Customer requests would be
chosen by the service team as needed.
The variety of equipment on show is enormous.
Expensive chocolate stands and toffee croquant stands are examples.
Usually served in little platters with a daily selection.
 Not well displayed
 Insufficient space
 Wrong shaped plate
 Some product over baked.
Designing layout
 Displays need to be consistent in design
 Should have alternating profiles; different heights on different
products
 Shapes should alternate.

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Self-Check 4.1-1
Directions: Read and answer each item. Write the letter of your answer
on your answer sheet.
1. It is a miniature bite-sized confection coated with icing.
A. fresh petit four C. marzipan
B. iced petit four D. petit four
2. It is a petit four decorated or covered with fondant

icing.
3. It is a paste made of almonds and sugar that is worked

to plastic consistency.
A. fresh petit four C. marzipan petit four
4. What petit four filling enhances flavor, adds moisture,

and binds the product?
A. butter C. jams
B. ganache D. meringue
5. It is a paste or confection icing or filling made of

meringue and gelatin.

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6.Which of the following is not recommended as a base for a petit four?
A. Cake C. Sponge
B. B. Cookies D. Shortbread
7. What is the importance of designing and decorating petit four?
A. To avoid lumps and bumps.
B. To make the product dry.
C. To avoid product wasted.
D. To enhance presentation, and visual and textural diversity.
8. Which of the following is not a characteristic of a petit four?
A. crispy C. light
B. Fresh D. moisten
9. What type of petit four is an iced petit four?
A. Petit four deguises C. Petit four glaces
B. Petit four frais D. Petit four secs
10.Keily wants to enhance the flavor of her petit four, she also want to add
moisture and binds the product, which of the following filling must be
added?
A. butter C. jams
B. Ganache D. meringue

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Answer key1.1
1. D
2. B
3. C
4. C
5. A
6. B
7. D
8. D
9. C
10. C

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JobSheet2.2-2
Title: Conduct Pre-assessment

Performance Objective: Given the TNA instruments, you must be
ableto:
1. Conduct pre-training assessment and
2. produce the following:
a. Pre-assessment result
b. Individual trainee’ s characteristics
c. Individual Trainee’s training needs
Supplies/Materials : TR and CBC
Equipment : PC, printer with ink
Steps/Procedure:
1. Get copies of the pre-assessment instrument of the
qualification assigned to you, Forms 1-4 you developed in
LO1 of Plan Training and the Gathering Instrument of
Trainees’ Characteristics.
2. Prepare copies enough for every trainee.
3. Distribute the following:
a. Data gathering tool for trainee’s characteristics
b. Form4.1and4.2
4. Orient the trainees on the following:
a. Purpose for collecting the data through these forms and
questionnaire
b. Instruction on how to accomplish the form
5. Let trainees accomplish the forms.
6. Collect the forms for analysis.
7. Administer the pre-test
7.1 Distribute the test papers and answer sheets.
7.2 Orient the trainees on the following:
a. Purpose of the test
b. Type of test

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c. Test instructions
d. Time allotment
e. Scoring
7.3 Solicit feedback from trainees about instructions to
ensure of their understanding.
7.4 Beat the testing room all the time as the test is going on to
assist trainees.
7.5 Collect the test papers and the answer sheet.
8. Check the answers for pre-test.
9. Score each paper.
10. Secure 3 filled-up forms (Form 4.1 & 4.2) from your trainer. This
will be the basis for your analysis in preparing the training
needs of your trainees.
11. Based on the Self-assessment Form (Form4.1) and the
Validation of Competency Evidences (Form4.2) decide who
among the trainees are qualified for recognition of prior
learning (RPL).
12. Recommend actions on how RPL should be administered to
trainees who are candidates for RPL as per your analysis.
13. Prepare the summary of Current Competencies versus required
competencies (Form4.3) and the Training Needs Form(4.4) for
each trainee
14. Present your work to your trainer.
AssessmentMethod:
Portfolio Assessment, Questioning

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PerformanceCriteriaChecklist2.2-2
CRITERIA YES NO
Did you
Orient the trainees on the following:
 Purposes of the pre-assessment?
 Type of test?
 Instructions
 Time allotted for the test?
 Scoring?
Prepare the answer key before the assessment?
Check and score the test immediately?
Analyze Forms4.1 and 4.2?
Identify trainees who are candidate for RPL?
Recommend methods of assessment for trainees who are
candidate for RPL?
Prepare Form4.3 and 4.4 for each trainee?

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SWBT - Mrs. Corminal

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Competency – Based Learning Materials

Supervise Work- Based Training

KRISTY DAWN COLLEGE OF DAVAO INC.

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

Date Developed: Document No. BPPNCII - 001

“Prepare and Display Petits Fours ” Developed by:

TABLE OF CONTENTS ……………………………………………………………………………………………………….. ii

LIST OF COMPETENCIES ……………………………………………………………………………………………………iv

MODULE CONTENT …………………………………………………………………………………………………………. v

LEARNING OUTCOME NO. 1 Prepare and Display Petit Fours ………………………………………… 1

LEARNING EXPERIENCES …………………………………………………………………………………………………. 2

INFORMATION SHEET 4.1.1 …………………………………………………………………………………………… 3

Self Check 4.1.1 ……………………………………………………………………………………………….. 4

Answer Key 4.1.1 …………………………………………………………………………………………… 5

JOB SHEETS 4.1.5 ……………………………………………………………………………………………………… 6

Performance Criteria Checklist 4.1.5 ……………………………………………………………. 7

TRAINERS METHODOLOGY LEVEL 1

Date Developed: Document No. BPPNCII - 001

“Prepare and Display Petits Fours ” Developed by:

No. UnitofCompetency ModuleTitle Code

1. PlanSes Training PlanningTrainingSessions TVT232301

2. Facilitate Learning FacilitatingSess Learning TVT232302

3. SuperviseWork- Supervising Work-Based TVT232303

4. Conduct ConductingAsse Competency TVT232304

6. UtilizeMed Electronic Utilizing Electronic Media TVT232306

“Prepare and Display Petits Fours ” Developed by:

At the end of this module you MUST be able to:

LO1 Prepare Ice Petits Fours

LEARNINGOUTCOME#1 Prepare Ice Petits Fours

“Prepare and Display Petits Fours ” Developed by:

1.Characteristics of classical and contemporary petits fours

Date Developed: Document No. BPPNCII - 001

“Prepare and Display Petits Fours ” Developed by:

Date Developed: Document No. BPPNCII - 001

“Prepare and Display Petits Fours ” Developed by:

INFORMATION SHEET 4.1-1

PREPARE AND DISPLAY PETIT FOUR GLACE

1. Prepare Petit Four Bases

“Prepare and Display Petits Fours ” Developed by:

“Prepare and Display Petits Fours ” Developed by:

The only limit to the variety of fillings is one's creativity.

2. Cut and assemble bases for petit four glace

Classical Opera cake

Date Developed: Document No. BPPNCII - 001

“Prepare and Display Petits Fours ” Developed by:

Date Developed: Document No. BPPNCII - 001

“Prepare and Display Petits Fours ” Developed by:

Cut basesto the desired shape

A lot of product can be lost when a curved shape is used. Up to 20%.

Date Developed: Document No. BPPNCII - 001

“Prepare and Display Petits Fours ” Developed by:

Date Developed: Document No. BPPNCII - 001

“Prepare and Display Petits Fours ” Developed by:

Date Developed: Document No. BPPNCII - 001

“Prepare and Display Petits Fours ” Developed by:

Piped chocolate motifs are a traditional embellishment. A butter cream bulb is

 Piped chocolate is applied using a paper piping bag.

How to make a paper piping bag

Date Developed: Document No. BPPNCII - 001

“Prepare and Display Petits Fours ” Developed by:

Date Developed: Document No. BPPNCII - 001

“Prepare and Display Petits Fours ” Developed by:

“Prepare and Display Petits Fours ” Developed by: