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

SITHPAT008 Mapping and Delivery Guide
Produce chocolate confectionery

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SITHPAT008 - Produce chocolate confectionery
Description
Employability Skills
Learning Outcomes and Application 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.The 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.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must be demonstrated in an operational pastry kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial grade work benches (1.5 m/person)

commercial refrigeration and freezer unit with shelving

double sinks with hot and cold water

gas or electric stove tops

industrial strength food processor

marble bench or slab

microwave

proofer

storage facilities:

shelving

trays

warming area

small equipment:

acetate plastic sheets, baking sheets/paper, parchment paper and silicon paper

beaters

brushes

bowl cutters

cutting implements for nuts and fruits

cutting boards

food handler gloves

graters

knives:

large serrated cake knives

measurers:

metric calibrated measuring jugs

mixers

pastry brushes

pastry cutters and shapes

piping bags and attachments

range of presentation equipment:

doilies

mirrors

platters

range of service-ware

range of saucepans and pots for small and large production

saccharometer

scales (1 gram increments)

sets of stainless steel bowls

spoons:

wooden spoons

large plain and slotted metal spoons

storage containers and trays

whisks:

fine stainless steel wire

coarse stainless steel wire

diverse and comprehensive range of commercial ingredients for the chocolate confectionery specified in the performance evidence

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

food preparation lists

mise en place lists, standard recipes, and recipes for special dietary requirements

ordering and docketing paperwork

food safety plans

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

industry realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Prerequisites/co-requisites
Competency Field Patisserie
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: Select ingredients.
  • 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.
       
Element: Select, prepare and use equipment.
  • Select type and size of equipment suitable to requirements.
  • 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.
       
Element: Portion and prepare ingredients.
  • Sort and assemble ingredients for chocolate confectionery according to food production sequencing.
  • Weigh and measure wet and dry ingredients according to the recipe and quantity of chocolates required.
  • Minimise waste to maximise profitability of chocolates produced.
       
Element: Temper couverture.
  • 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 upon solidification.
  • Control the temperature to retain workable consistency.
       
Element: Prepare centres and fillings.
  • 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.
       
Element: Make moulded chocolates.
  • 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.
       
Element: Coat chocolate centres.
  • Select tempered couverture to match centres.
  • Bring centres to be coated to the correct temperature.
  • Use appropriate methods to coat centres to achieve an even and appropriate thickness with a uniform quality finish.
       
Element: Decorate, present and store chocolates.
  • Decorate chocolates attractively, according to standard recipes, using designs suited to the product.
  • Use suitable service-ware to attractively present chocolates according to organisational standards.
  • Display chocolates in appropriate conditions to retain optimum freshness.
  • Store chocolates in appropriate environmental conditions.
  • Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
       


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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

2.4.Protect polished chocolate moulds from contamination.

2.5.Keep chocolate moulds at an appropriate and constant temperature.

3. Portion and prepare ingredients.

3.1.Sort and assemble ingredients for chocolate confectionery according to food production sequencing.

3.2.Weigh and measure wet and dry ingredients according to the recipe and quantity of chocolates required.

3.3.Minimise waste to maximise profitability of chocolates produced.

4. Temper couverture.

4.1.Use tempering methods and appropriate temperatures to melt and temper couverture.

4.2.Manipulate couverture to the correct viscosity and desired flow properties to achieve desired colour, gloss, sheen and snap upon solidification.

4.3.Control the temperature to retain workable consistency.

5. Prepare centres and fillings.

5.1.Use cookery methods for centres and fillings to achieve full flavoured, interesting and natural characteristics.

5.2.Manipulate ingredients at correct temperature to achieve the correct viscosity and consistency.

5.3.Follow standard recipes and make food quality adjustments within scope of responsibility.

5.4.Prepare centres of precisely uniform shapes and sizes.

6. Make moulded chocolates.

6.1.Select tempered couverture to match fillings.

6.2.Set tempered couverture in moulds to achieve even and appropriate thickness free from marks or air bubbles.

6.3.Insert fillings to a level surface and allow space for seal.

6.4.Seal with a layer of chocolate of appropriate thickness.

6.5.Cool, de mould chocolates and handle carefully to retain a glossy surface.

7. Coat chocolate centres.

7.1.Select tempered couverture to match centres.

7.2.Bring centres to be coated to the correct temperature.

7.3.Use appropriate methods to coat centres to achieve an even and appropriate thickness with a uniform quality finish.

8. Decorate, present and store chocolates.

8.1.Decorate chocolates attractively, according to standard recipes, using designs suited to the product.

8.2.Use suitable service-ware to attractively present chocolates according to organisational standards.

8.3.Display chocolates in appropriate conditions to retain optimum freshness.

8.4.Store chocolates in appropriate environmental conditions.

8.5.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

prepare individual chocolates from three different types listed in the knowledge evidence with each of the following:

hard centres

soft centres

fillings

use at least six different centres or fillings listed in the knowledge evidence when producing above chocolates

use at least one of the tempering methods for couverture when producing above chocolates

produce above individual chocolates in commercial quantities:

that are consistent in quality, size, shape and appearance

within commercial time constraints

following procedures for portion control and food safety practices when handling and storing chocolate ingredients and chocolates

responding to special customer requests and dietary requirements.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

ingredients commonly used to produce chocolate confectionery

classical and contemporary individual chocolates specified above in the performance evidence

contents of stock date codes and rotation labels

types of chocolates:

cut or dressed

hand coated

machine enrobed

made with prepared hollow shells

moulded

classical and contemporary centres and fillings used when producing chocolates:

caramel

croquant

flavoured fondant

ganache

jellies

liqueurs

marzipan

nougat

nuts and fruits

historical and cultural derivations of a variety of chocolates

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

expected product characteristics of solidified couverture specified in the performance evidence:

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

appropriate environmental conditions for storing ingredients and individual chocolates to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to:

produce chocolate confectionery

protect polished chocolate moulds from contamination and damage.


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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

2.4.Protect polished chocolate moulds from contamination.

2.5.Keep chocolate moulds at an appropriate and constant temperature.

3. Portion and prepare ingredients.

3.1.Sort and assemble ingredients for chocolate confectionery according to food production sequencing.

3.2.Weigh and measure wet and dry ingredients according to the recipe and quantity of chocolates required.

3.3.Minimise waste to maximise profitability of chocolates produced.

4. Temper couverture.

4.1.Use tempering methods and appropriate temperatures to melt and temper couverture.

4.2.Manipulate couverture to the correct viscosity and desired flow properties to achieve desired colour, gloss, sheen and snap upon solidification.

4.3.Control the temperature to retain workable consistency.

5. Prepare centres and fillings.

5.1.Use cookery methods for centres and fillings to achieve full flavoured, interesting and natural characteristics.

5.2.Manipulate ingredients at correct temperature to achieve the correct viscosity and consistency.

5.3.Follow standard recipes and make food quality adjustments within scope of responsibility.

5.4.Prepare centres of precisely uniform shapes and sizes.

6. Make moulded chocolates.

6.1.Select tempered couverture to match fillings.

6.2.Set tempered couverture in moulds to achieve even and appropriate thickness free from marks or air bubbles.

6.3.Insert fillings to a level surface and allow space for seal.

6.4.Seal with a layer of chocolate of appropriate thickness.

6.5.Cool, de mould chocolates and handle carefully to retain a glossy surface.

7. Coat chocolate centres.

7.1.Select tempered couverture to match centres.

7.2.Bring centres to be coated to the correct temperature.

7.3.Use appropriate methods to coat centres to achieve an even and appropriate thickness with a uniform quality finish.

8. Decorate, present and store chocolates.

8.1.Decorate chocolates attractively, according to standard recipes, using designs suited to the product.

8.2.Use suitable service-ware to attractively present chocolates according to organisational standards.

8.3.Display chocolates in appropriate conditions to retain optimum freshness.

8.4.Store chocolates in appropriate environmental conditions.

8.5.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Protecting mould from contamination must 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.

Food quality adjustments must involve consideration of factors relating to:

ratio of wet to dry ingredients

taste

temperature

texture.

Environmental conditions must ensure 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 type and size of equipment suitable to requirements. 
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 food production sequencing. 
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 upon 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 appropriate 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 service-ware to attractively present chocolates according to organisational standards. 
Display chocolates in appropriate conditions to retain optimum freshness. 
Store chocolates in appropriate environmental conditions. 
Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. 

Forms

Assessment Cover Sheet

SITHPAT008 - Produce chocolate confectionery
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Assessment Record Sheet

SITHPAT008 - Produce chocolate confectionery

Student name:

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

(add lines for each task)

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Overall assessment result: Competent Not yet competent

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