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This session plan outlines training on preparing and displaying petits fours. It covers 6 learning outcomes: preparing iced, fresh, marzipan, and caramelized petits fours as well as displaying and storing petits fours. For the first learning outcome of preparing iced petits fours, the plan lists the learning content, methods, presentation, practice, feedback, resources, and time allocated for each topic, which includes characteristics of classical and contemporary petits fours and the underlying principles in preparing them.
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A revised session plan in bread and pastry NC II, Core 5.
This session plan outlines training on preparing and displaying petits fours. It covers 6 learning outcomes: preparing iced, fresh, marzipan, and caramelized petits fours as well as displaying and storing petits fours. For the first learning outcome of preparing iced petits fours, the plan lists the learning content, methods, presentation, practice, feedback, resources, and time allocated for each topic, which includes characteristics of classical and contemporary petits fours and the underlying principles in preparing them.
This session plan outlines training on preparing and displaying petits fours. It covers 6 learning outcomes: preparing iced, fresh, marzipan, and caramelized petits fours as well as displaying and storing petits fours. For the first learning outcome of preparing iced petits fours, the plan lists the learning content, methods, presentation, practice, feedback, resources, and time allocated for each topic, which includes characteristics of classical and contemporary petits fours and the underlying principles in preparing them.
Qualification Title : BREAD AND PASTRY PRODUCTION NC-II Unit of Competency : PREPARE AND DISPLAY PETITS FOURS Module Title : PREPARING AND DISPLAYING PETITS FOURS Learning Outcome: LO 1. Prepare iced petit fours LO 2. Prepare fresh petit fours LO 3. Prepare marzipan petit fours LO 4. Prepare caramelized petit fours LO 5. Display petit fours LO 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. It covers the production, display and service of a wide range of petit fours including petit fours glazes, marzipan-based petit fours and caramelized fruits and nuts served as petit fours, to a level of high and consistent quality. LO 1: PREPARE ICED PETIT FOURS
Learning Methods Presentation Practice Feedback Resources Tim
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