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Elements and Performance Criteria

1. Prepare for the manufacture of aerated confectioneries.
   • The statutory compositional requirements for the different types of aerated confectioneries is established
   • The required formulation of aerated confectioneries is selected
   • The appropriate production system and the preferred sequence of activity to prepare the system for operation is selected
   • Equipment is prepared and safe operating procedures accessed for its operation
2. Monitor the manufacture of aerated confectioneries to ensure quality standards are met
   • A production schedule is implemented to ensure all resources and requirements are available and meet company requirements
   • Production system is set to operating specifications before and during production
   • Data requirements and collection points appropriate for food safety, quality and production standards are interpreted or documented
   • Procedures to deal with non-conformance in relation to process and the final product are developed
   • Concentration and drying procedures are implemented and monitored
   • Process control systems are implemented and monitored
3. Diagnose, rectify and/or report problem arising from the preparation and manufacture of aerated confectioneries
   • Sensory evaluation and product testing protocols are established to identify defects and maintain organoleptic quality of food
   • Identified adjustments to inputs, process & equipment are implemented
   • Problems are reported to designated person according to company policies and procedures
4. Review production processes
   • The critical control points (CCPs) and critical limits for product safety are reviewed
   • A sampling plan is developed and implemented
   • Sensory analysis is conducted and analysed
   • Food tests are undertaken and data generated for the product label
   • Operating procedures and the process control system are reviewed
   • Safe work systems for processing of aerated confectioneries are reviewed
   • Environmental impacts and energy efficiencies are reviewed for processing of aerated confectioneries

Required Skills

Required skills includes

Ability to interpret market specifications for aerated confectioneries select the formulation method of manufacture method of forming and packaging of aerated confectioneries monitor the output of each of the processes used in the preparation and manufacture of aerated confectioneries carry out processes to aerate different confectionery masses and form theses masses to maintain the desired degree of aeration operate each process used in the preparation and manufacture of aerated confectioneries operate equipment and accessories for the preparation and manufacture of aerated confectioneries identify defects during production and of final products

Required knowledge

Knowledge of the range of aerated confectioneries including chocolate fat based fillings nougats jelly foams marshmallows high boils and brittles the formulation method of manufacture method of forming and packaging of aerated confectioneries the range of aerated confectioneries including chocolate fat based fillings nougats jelly foams marshmallows high boils and brittles the processes used to aerate different confectionery masses and form theses masses to maintain the desired degree of aeration identify the role of the major ingredients found in aerated confectioneries the role properties and use of different aerating agents critical aspects of product aeration including product viscosity bubble size product graining or crystallising production systems used for the preparation and manufacture of aerated confectioneries preparation and manufacture of aerated confectioneries including packaging storage and distribution different types and formulation of aerated confectioneries potential product defects and their causes which may arise in the preparation and manufacture of aerated confectioneries stages of production CCPs and critical limits packaging procedures resource requirements for the preparation and manufacture of aerated confectioneries quality and continuous improvement processes sensory analysis techniques safe systems of work

Evidence Required

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	A person who demonstrates competency in this unit must be able to review the preparation and manufacture of aerated confectionery products including product testing
Critical aspects for assessment and evidence required to demonstrate competency in this unit	Critical aspects of assessment must include evidence of the ability to manufacture aerated confectioneries to specification including implementing process control procedures and data collection diagnosing and reporting problems for manufacturing carrying out sensory evaluation and product testing and reviewing the production system for food safety and quality and environmental impact
Context of and specific resources for assessment	Assessment of performance requirements in this unit should be undertaken within the context of food technology Competency is demonstrated by performance of all stated criteria including the critical aspects and knowledge and skills elaborated in the Evidence Guide and within the scope as defined by the Range Statements applicable to the workplace environment Assessment must occur in a real or simulated workplace where the assessee has access to Production process and related equipment manufacturers advice and operating procedures Methods and related software systems as required for collecting data and calculating yields efficiencies and material variances appropriate to production environment Tests used to report relevant productprocess information and recorded results
Method of assessment	The following assessment methods are suggested Observation of candidate carrying out product development and conducting a range of tests and procedures Written andor oral questioning to assess knowledge and understanding Completing workplace documentation Third party reports from experienced practitioner Case studies Field Reports
Guidance information for assessment	Evidence should be gathered over a period of time in a range of actual or simulated environments

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Range Statement

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.
Policies and procedures	Work is carried out according to company procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements.
Legislation	Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes the Food Standards Code including labelling, weights and measures legislation; and legislation covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity.
OHS requirements	legislation, regulations, Codes of practice safety data sheets (SDSs) enterprise and process specific occupational health and safety requirements
Aerated confectioneries	These include all confectionery products where the texture and/or appearance has been altered by the inclusion of small bubbles of air or other gases. This could include such diverse products as marshmallow where substantial amounts of air are included to give a light texture through to high boil masses where air is pulled into a viscous mass to change the appearance of the product. Bubble formation could also be by the heat action on, for example, sodium bicarbonate, as in honeycomb confectionery. Can be consumed as is or included as a centre for, say, chocolate enrobing, moulding or panning.

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