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Elements and Performance Criteria

1. Temper couverture.
   • Melt and temper couverture using correct technique and temperatures.
   • Manipulate couverture to the correct viscosity and desired flow properties so that it possesses appropriate colour, gloss and snap characteristics on solidification.
   • Control the temperature to retain workable consistency.
2. Prepare centres and fillings.
   • Choose and manipulate ingredients correctly demonstrating high standards of hygiene.
   • Prepare a range of centres and fillings according to standard recipes or enterprise specifications.
   • Select and make fillings that are full-flavoured, interesting and natural.
   • Bring fillings to the correct temperature, viscosity and consistency before being used.
   • Ensure that shapes and sizes of centres are precise and uniform.
3. Handle moulds.
   • Ensure that moulds to be used are clean, polished and free of dust or residue.
   • Keep moulds constantly at the correct temperature when being used and ensure that they are untouched by bare fingers.
   • Ensure that the polished surface is never touched by objects that may dull, scratch or damage it.
4. Make moulded chocolates.
   • Select couverture or coatings appropriate to the filling and use.
   • Temper couverture correctly and set in moulds ensuring it is of even and correct thickness and free from marks or air bubbles.
   • Apply a range of fillings ensuring a level surface and allowing sufficient space for sealing with a layer of chocolate of appropriate thickness.
   • Handle and store de-moulded chocolates so that they retain their glossy surface.
5. Coat chocolate confectionery.
   • Temper and manipulate couverture to the correct viscosity.
   • Bring items to be coated to the correct temperature.
   • Coat prepared centres using techniques ensuring an even and correct thickness of chocolate and a uniform quality finish.
   • Execute hand dipping in a logical and accurate manner.
   • Decorate and present chocolate confectionery attractively.
6. Store chocolate and chocolate confectionery.
   • Store chocolate and chocolate confectionery at the correct temperature and level of humidity.
   • Protect chocolate and chocolate confectionery from light and incompatible odours.

Required Skills

This section describes the essential skills and knowledge and their level required for this unit

The following skills must be assessed as part of this unit artistic skills and creative techniques for chocolate and chocolate confectionery logical and timeefficient work flow safe work practices in particular in relation to bending lifting and handling heated surfaces problemsolving skills to deal with breakdowns in systems or equipment literacy skills to research chocolate types history and trends numeracy skills to cost yields and portion control

The following knowledge must be assessed as part of this unit specific requirements for the handling of chocolate culinary terms commonly used in the industry in relation to chocolate making principles and practices of hygiene related to handling chocolate past and current trends in chocolate and chocolate products

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge the range statement and the Assessment Guidelines for this Training Package
Critical aspects for assessment and evidence required to demonstrate competency	Evidence of the following is essential detailed understanding of the different classifications of chocolate ability to produce a quantity of chocolates which are consistent neat and even in size shape and appearance flair innovation creativity and artistic skills in creating decorating and presenting chocolates
Context of and specific resources for assessment	Assessment must ensure demonstration of skills within a suitably equipped commercial kitchen or pastry kitchen including industrycurrent equipment as defined in the Assessment Guidelines access to industrycurrent equipment for the preparation of chocolate including couverture chocolate moulds sponges scourers brushes and specialty scrapers marble slab and warming area or double bain marie use of a variety of suitable authentic ingredients preparation of chocolates within typical workplace time constraints
Methods 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 candidate making a variety of chocolates and chocolate items sampling of chocolates produced by the candidate written or oral questions to test knowledge on technical aspects of chocolate making review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate such as photographs of chocolates Holistic assessment with other units relevant to the industry sector workplace and job role is recommended for example SITHPATA Prepare and display petits fours SITHPAT007A Prepare and display petits fours SITHPATA Prepare and model marzipan SITHPAT008A Prepare and model marzipan.
Assessing employability skills	Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors How these skills are applied varies between occupations and qualifications due to the different work functions and contexts Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role

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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 in the performance criteria is detailed below.
Tempering techniques must include:	vaccination or addition method tabling method heated water jackets microwave.
Centres and fillings may include:	nougat ganache marzipan flavoured fondant croquant caramel jellies liqueurs nuts and fruits.

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