Prepare iced petits fours 

• Sponges and bases are prepared, cut and assembled according to standard recipes and enterprise requirements and practices

• Fillings are prepared with the required flavors and consistency

• Fondant icing are brought in accordance with the required temperature and established standards and procedures 

• Decorations are designed and used in accordance with establishment standards and procedures 

Prepare fresh petits fours 

• A selection of small choux paste shapes are baked and decorated in accordance with established standards and procedures

• Baked sweet paste are prepared and blended in accordance with establishment standards and procedures 

• Fillings are prepared and used the required flavors and correct consistency 

• Garnishes, glazes and finished are used in accordance with established standards and procedures 

Prepare marzipan petits fours 

• Quality marzipan is flavored and shaped to produce mini-sized fruits in accordance with enterprise and client requirements

• Marzipan fruits are coated to preserve desired eating characteristics and softened with egg whites, piped into shapes and sealed/browned with applied heat, according to enterprise practice 

Prepare caramelized petits fours 

• Fresh fruits/fruit segments are selected and coated with pale amber-colored caramel or glazed or any coating specified by the enterprise 

• Sandwich dried fruits or nuts are filled with flavored marzipan and coated with pale amber-colored caramel according to specifications and enterprise standards 

Display petits fours 

• Appropriate receptacles are selected and prepared for petits fours 

• Petits fours are displayed creatively to enhance customer appeal 

Store petits fours 

• Petits fours are stored in proper temperatures and conditions to maintain maximum eating qualities, appearance and freshness 

• Petits fours are packaged in accordance with established standards and procedures 

Present and serve plated desserts 

• Desserts are portioned and presented according to product items, occasion and enterprise standards and procedures 

• Desserts are plated and decorated in accordance with enterprise standards and procedures 

Plan, prepare and present dessert buffet selection or plating 

• Dessert buffet services are planned and utilized according to available facilities, equipment and customer/enterprise requirements 

• Variety of desserts are prepared and arranged in accordance with enterprise standards and procedures 

Store and package desserts 

• Desserts are stored in accordance with the required temperature and customer’s specifications. 

• Desserts are packaged in accordance with established standards and procedures