Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHPAT402 Mapping and Delivery Guide
Produce chocolate confectionery
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHPAT402 - Produce chocolate confectionery |
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Description | 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. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This 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. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite unit:SITXFSA101Use hygienic practices for food safety | ||
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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Select ingredients. |
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Element: Select, prepare and use equipment. |
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Element: Portion and prepare ingredients. |
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Element: Temper couverture. |
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Element: Prepare centres and fillings. |
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Element: Make moulded chocolates. |
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Element: Coat chocolate centres. |
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Element: Decorate, present and store chocolates. |
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