List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Select ingredients. | 1.1.Confirm food production requirements from food preparation list and standard recipes. 1.2.Calculate ingredient amounts according to requirements. 1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. |
2. Select, prepare and use equipment. | 2.1.Select type and size of equipment suitable to requirements. 2.2.Safely assemble and ensure cleanliness of equipment before use. 2.3.Use equipment safely and hygienically according to manufacturer instructions. 2.4.Protect polished chocolate moulds from contamination. 2.5.Keep chocolate moulds at an appropriate and constant temperature. |
3. Portion and prepare ingredients. | 3.1.Sort and assemble ingredients for chocolate confectionery according to food production sequencing. 3.2.Weigh and measure wet and dry ingredients according to the recipe and quantity of chocolates required. 3.3.Minimise waste to maximise profitability of chocolates produced. |
4. Temper couverture. | 4.1.Use tempering methods and appropriate temperatures to melt and temper couverture. 4.2.Manipulate couverture to the correct viscosity and desired flow properties to achieve desired colour, gloss, sheen and snap upon solidification. 4.3.Control the temperature to retain workable consistency. |
5. Prepare centres and fillings. | 5.1.Use cookery methods for centres and fillings to achieve full flavoured, interesting and natural characteristics. 5.2.Manipulate ingredients at correct temperature to achieve the correct viscosity and consistency. 5.3.Follow standard recipes and make food quality adjustments within scope of responsibility. 5.4.Prepare centres of precisely uniform shapes and sizes. |
6. Make moulded chocolates. | 6.1.Select tempered couverture to match fillings. 6.2.Set tempered couverture in moulds to achieve even and appropriate thickness free from marks or air bubbles. 6.3.Insert fillings to a level surface and allow space for seal. 6.4.Seal with a layer of chocolate of appropriate thickness. 6.5.Cool, de mould chocolates and handle carefully to retain a glossy surface. |
7. Coat chocolate centres. | 7.1.Select tempered couverture to match centres. 7.2.Bring centres to be coated to the correct temperature. 7.3.Use appropriate methods to coat centres to achieve an even and appropriate thickness with a uniform quality finish. |
8. Decorate, present and store chocolates. | 8.1.Decorate chocolates attractively, according to standard recipes, using designs suited to the product. 8.2.Use suitable service-ware to attractively present chocolates according to organisational standards. 8.3.Display chocolates in appropriate conditions to retain optimum freshness. 8.4.Store chocolates in appropriate environmental conditions. 8.5.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. |
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
prepare individual chocolates from three different types listed in the knowledge evidence with each of the following:
hard centres
soft centres
fillings
use at least six different centres or fillings listed in the knowledge evidence when producing above chocolates
use at least one of the tempering methods for couverture when producing above chocolates
produce above individual chocolates in commercial quantities:
that are consistent in quality, size, shape and appearance
within commercial time constraints
following procedures for portion control and food safety practices when handling and storing chocolate ingredients and chocolates
responding to special customer requests and dietary requirements.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
culinary terms and trade names for:
ingredients commonly used to produce chocolate confectionery
classical and contemporary individual chocolates specified above in the performance evidence
contents of stock date codes and rotation labels
types of chocolates:
cut or dressed
hand coated
machine enrobed
made with prepared hollow shells
moulded
classical and contemporary centres and fillings used when producing chocolates:
caramel
croquant
flavoured fondant
ganache
jellies
liqueurs
marzipan
nougat
nuts and fruits
historical and cultural derivations of a variety of chocolates
indicators of freshness and quality of stocked ingredients for chocolates
mise en place requirements for producing chocolate confectionery
tempering methods for couverture:
controlling the formation of seed crystals
tabling method
use of heated water jackets
use of microwave
vaccination or addition method
appropriate temperatures to melt and temper couverture
properties of tempered couverture:
flow properties
setting properties
viscosity
expected product characteristics of solidified couverture specified in the performance evidence:
colour
gloss
sheen
snap
methods to coat centres:
hand coating
hand dipping
machine enrobed
complementary tastes and textures of dark, milk and white couverture for fillings and centres
decoration techniques for individual chocolates
appropriate environmental conditions for storing ingredients and individual chocolates to:
ensure food safety
optimise shelf life
safe operational practices using essential functions and features of equipment used to:
produce chocolate confectionery
protect polished chocolate moulds from contamination and damage.
Skills must be demonstrated in an operational pastry kitchen. This can be:
an industry workplace
a simulated industry environment, such as a training kitchen servicing customers.
Assessment must ensure access to:
fixtures and large equipment:
commercial grade work benches (1.5 m/person)
commercial refrigeration and freezer unit with shelving
double sinks with hot and cold water
gas or electric stove tops
industrial strength food processor
marble bench or slab
microwave
proofer
storage facilities:
shelving
trays
warming area
small equipment:
acetate plastic sheets, baking sheets/paper, parchment paper and silicon paper
beaters
brushes
bowl cutters
cutting implements for nuts and fruits
cutting boards
food handler gloves
graters
knives:
large serrated cake knives
measurers:
metric calibrated measuring jugs
mixers
pastry brushes
pastry cutters and shapes
piping bags and attachments
range of presentation equipment:
doilies
mirrors
platters
range of service-ware
range of saucepans and pots for small and large production
saccharometer
scales (1 gram increments)
sets of stainless steel bowls
spoons:
wooden spoons
large plain and slotted metal spoons
storage containers and trays
whisks:
fine stainless steel wire
coarse stainless steel wire
diverse and comprehensive range of commercial ingredients for the chocolate confectionery specified in the performance evidence
cleaning materials and equipment:
cleaning cloths
commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
dustpans and brooms
garbage bins and bags
hand towel dispenser and hand towels
mops and buckets
separate hand basin and antiseptic liquid soap dispenser for hand washing
sponges, brushes and scourers
tea towels
organisational specifications:
equipment manufacturer instructions
current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
food preparation lists
mise en place lists, standard recipes, and recipes for special dietary requirements
ordering and docketing paperwork
food safety plans
guidelines relating to food disposal, storage and presentation requirements
safety data sheets (SDS) for cleaning agents and chemicals
industry realistic ratios of kitchen staff to customers; these can be:
staff and customers in an industry workplace during the assessment process; or
individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.