Chocolate work, Marzipan work and Petit Fours - Patisserie
This manual aims to: • Enable the student to develop to a high standard the skills, techniques and processes involved in tempering chocolate correctly, dip and cover patisserie and confectionery products with chocolate and use chocolate for decorating and for display centre pieces, • Introduce students to the aspects of marzipan preparation and handling, and • Equip the student with the knowledge and skills associated with the preparation, decoration and display of a variety of petit fours. On successful completion of this subject the student should be able to: • understand and explain the difference between compound chocolate and pure coating chocolate (coverture) • correctly prepare and temper chocolate prior to use • coat, dip, pipe and mould chocolate for a range of patisserie and confectionery products • demonstrate an understanding of the principles of the correct storage and packaging procedures for products from or with chocolate.
AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV
Industry Classification Scheme
National Code - Training.gov.au
SITHCCC022A: Prepare chocolate and chocolate confectionery, SITHPAT007A: Prepare and display petits fours, SITHPAT008A: Prepare and model marzipan, SITHPAT011A: Plan prepare and display sweet buffet showpieces
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