Required skills

Ability to

access and interpret workplace information onraw materials

examine production specifications

identify raw materials uses and characteristics

identify sources of raw materials and key features

assess consequences of different uses of raw materials

identify requirements for achieving quality standards

use oral communication skillslanguage competence to fulfil the job role as specified by the organisation including questioning active listening asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of

raw materials used in confectionery

origins of raw materials

confectionery product types

characteristics of raw materials

effects and uses of raw materials

common problems and action required

types of carbohydrates and uses

types of sweeteners and uses

types of starches and glucose syrups and uses

storage and handling requirements for raw materials

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

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed Competence in this unit must be achieved in accordance with food safety standards and regulations

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

Evidence of ability to

identify the key confectionery groups and the main raw materials used

describe the effects of raw materials in confectionery

describe the effects of temperature and water on raw materials

describe the effects of the production process on raw materials

identify common problems with raw materials in the production process and determine required action

access and interpret workplace information on raw materials

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to

personal protective clothing and equipment

work procedures including advice on safe work practices food safety quality and environmental requirements

information on equipment capacity and operating parameters

recipebatch instructions

specifications control points and processing parameters

process and related equipment and services including mixing equipment cookers and coolers It may also include further processing equipment as required

ingredients used in the preparation of highlow boil product as required

sampling schedules and test procedures and equipment as required

documentation and recording requirements and procedures

cleaning procedures materials and equipment as required

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role Examples could be

FDFOPA Clean and sanitise equipment

FDFOP2004A Clean and sanitise equipment

FDFOPA Conduct routine maintenance

FDFOP2011A Conduct routine maintenance

FDFOPA Apply sampling procedures

FDFOP2013A Apply sampling procedures

FDFOPA Operate a process control interface

FDFOP2030A Operate a process control interface

MSLA Perform basic tests

MSL973001A Perform basic tests.

Guidance information for assessment

To ensure consistency in ones performance competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances cases and responsibilities and where possible over a number of assessment activities

Policies and procedures

Legislative requirements

Workplace information

Key confectionery groups

Common raw materials

Types of carbohydrates

Types of sweeteners

Grade of sugar

Characteristics of sugar

Types of starches and glucose syrups

Characteristics of starch

Uses of glucose