Assessor Resource

SITHPAT402
Produce chocolate confectionery

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to hospitality and catering organisations which produce, display and serve specialist patisserie products including hotels, restaurants, patisseries and chocolatiers.

The preparation and moulding of individual chocolates is a high order technical skill used by experienced patissiers who operate independently or with limited guidance from others.

This unit describes the performance outcomes, skills and knowledge required to temper couverture (pure coating chocolate) to produce individual chocolates. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to mould and fill individual chocolates with hard or soft fillings and centres.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

This unit must be assessed after the following prerequisite unit:

SITXFSA101

Use hygienic practices for food safety

Employability Skills

This unit contains employability skills.



Evidence Required

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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

temper couverture, prepare, mould and coat a variety of centres and fillings to produce a range of individual chocolates

produce a quantity of individual chocolates of the same types that are consistent in quality, size, shape and appearance

integrate knowledge of the:

quality indicators for ingredients

tempering methods for couverture

appropriate temperatures to melt and temper couverture

product characteristics of solidified couverture

essential features, functions and safe use of chocolate preparation equipment

food safety practices for handling and storing chocolate ingredients and chocolates

produce individual chocolates within commercial time constraints.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational commercial or pastry kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines including specific equipment for producing chocolate confectionery; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industryrealistic ratios of kitchen staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients for chocolate confectionery.

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the individual preparing for and producing a range of individual chocolates

evaluation of the taste and visual appeal of individual chocolates produced by the individual

projects that allow assessment of the individual’s ability to produce a variety of individual chocolates and sponges for an event, function or meeting within designated deadlines

use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics

written or oral questioning to assess knowledge of:

culinary terms

quality indicators for ingredients

tempering methods for couverture

appropriate temperatures to melt and temper couverture

product characteristics of solidified couverture

appropriate environmental storage conditions

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITHCCC304 Produce and serve food for buffets

SITHPAT404 Design and produce sweet buffet showpieces

SITXFSA201 Participate in safe food handling practices.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

initiative and enterprise skills to minimise wastage

literacy skills to:

read and comprehend food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment

write notes on recipe requirements and calculations

numeracy skills to:

weigh and measure ingredients for the quantity of chocolates required

determine tempering times and temperatures

planning and organising skills to efficiently sequence the stages of food preparation and production

problem-solving skills to:

evaluate quality of ingredients and finished chocolates and make adjustments to ensure a quality product

adjust taste, texture and appearance of food products according to identified deficiencies

self-management skills to manage own speed, timing and productivity

technology skills to use food preparation and cooking equipment.

Required knowledge

culinary terms and trade names for:

ingredients commonly used to produce chocolate confectionery

a variety of classical and contemporary individual chocolates

historical and cultural derivations of a variety of chocolates

contents of stock date codes and rotation labels

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

product characteristics of solidified couverture:

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

equipment used to produce chocolate confectionery:

essential features and functions

methods used to protect polished chocolate moulds from contamination and damage

safe operational practices

storage of ingredients and individual chocolates:

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Food production requirements may include:

deadlines

portion control

quantities to be produced

special customer requests

special dietary needs

standard recipes.

Ingredients may include:

compound chocolate

couverture (pure coating chocolate):

dark

milk

white

those to create centres and fillings

wet and dry supplies.

Equipment may include:

brushes

beaters

blenders

bowl cutters

chopping boards

commercial mixers and attachments

couverture chocolate moulds

cutting implements for nuts and fruits

double bain marie

graters

ladles in a variety of sizes

marble slab

measurers:

metric calibrated measuring jugs

microwave

mixers

piping bags and attachments

range of saucepans and pots for small and large production

scales

scourers

sets of stainless steel bowls

spatulas

specialty scrapers

sponges

spoons:

wooden spoons

large plain and slotted metal spoons

storage containers and trays

warming area

whisks.

Protecting mould from contamination may involve:

ensuring that the polished surface is:

clean, polished and free of dust or residue

untouched by bare fingers

untouched by objects that may dull, scratch or damage it.

Chocolate confectionery includes:

individual chocolates that may be:

cut or dressed

hand coated

machine enrobed

made using prepared hollow shells

moulded

individual chocolates with:

hard centres

soft centres

fillings.

Centres and fillings may include:

caramel

croquant

flavoured fondant

ganache

jellies

liqueurs

marzipan

nougat

nuts and fruits.

Food quality adjustments may relate to:

ratio of wet to dry ingredients

taste:

salty

spicy

sweet

temperature

texture:

a light or heavy mouth feel

clean

creamy

crispy

crunchy

intense

marshmallow like

mousse

rich

slippery

smooth

velvety.

Environmental conditions relates to appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Confirm food production requirements from food preparation list and standard recipes. 
Calculate ingredient amounts according to requirements. 
Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 
Select equipment of the correct type and size. 
Safely assemble and ensure cleanliness of equipment before use. 
Use equipment safely and hygienically according to manufacturer instructions. 
Protect polished chocolate moulds from contamination. 
Keep chocolate moulds at an appropriate and constant temperature. 
Sort and assemble ingredients for chocolate confectionery according to the sequencing of food production. 
Weigh and measure wet and dry ingredients according to the recipe and quantity of chocolates required. 
Minimise waste to maximise profitability of chocolates produced. 
Use tempering methods and appropriate temperatures to melt and temper couverture. 
Manipulate couverture to the correct viscosity and desired flow properties to achieve desired colour, gloss, sheen and snap on solidification. 
Control the temperature to retain workable consistency. 
Use cookery methods for centres and fillings to achieve full flavoured, interesting and natural characteristics. 
Manipulate ingredients at correct temperature to achieve the correct viscosity and consistency. 
Follow standard recipes and make food quality adjustments within scope of responsibility. 
Prepare centres of precisely uniform shapes and sizes. 
Select tempered couverture to match fillings. 
Set tempered couverture in moulds to achieve even and appropriate thickness free from marks or air bubbles. 
Insert fillings to a level surface and allow space for seal. 
Seal with a layer of chocolate of appropriate thickness. 
Cool, de mould chocolates and handle carefully to retain a glossy surface. 
Select tempered couverture to match centres. 
Bring centres to be coated to the correct temperature. 
Use methods to coat centres to achieve an even and appropriate thickness with a uniform quality finish. 
Decorate chocolates attractively, according to standard recipes, using designs suited to the product. 
Use suitable serviceware to attractively present chocolates according to organisational standards. 
Display chocolates in appropriate conditions to retain optimum freshness. 
Store chocolates in appropriate environmental conditions. 

Forms

Assessment Cover Sheet

SITHPAT402 - Produce chocolate confectionery
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHPAT402 - Produce chocolate confectionery

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: