Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FDFFST4031A Mapping and Delivery Guide
Implement and review the processing of aerated confectioneries

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFFST4031A - Implement and review the processing of aerated confectioneries
Description This unit covers the skills and knowledge required to implement and review the standards and procedures for preparation and manufacture of aerated confectioneries.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to food science and technology personnel who have roles in product design, quality assurance and production management. The unit typically applies to staff who have responsibility for maintaining product safety, quality and efficiency in food production in the confectionery sector.This unit includes using knowledge of food science and processes to determine the required food safety, quality and performance required from food production equipment. Depending on the workplace application, liaison may be required with engineering and maintenance specialists.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Not applicable.
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: 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
       
Element: 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
       
Element: 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
       
Element: 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
       


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

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 product/process 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 and/or 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.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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 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.

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.

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
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 
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 
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 
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 

Forms

Assessment Cover Sheet

FDFFST4031A - Implement and review the processing of aerated confectioneries
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

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Assessor name:

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Assessment Record Sheet

FDFFST4031A - Implement and review the processing of aerated confectioneries

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:

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