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Evidence Guide: FDFFST4034A - Implement and review the processing of chocolate

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FDFFST4034A - Implement and review the processing of chocolate

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare for the manufacturing of chocolate

  1. The required formulation of chocolate is selected
  2. The appropriate production system and the preferred sequence of activity to prepare the system for operation is selected
  3. Equipment is prepared and safe operating procedures accessed for its operation
The required formulation of chocolate is selected

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The appropriate production system and the preferred sequence of activity to prepare the system for operation is selected

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment is prepared and safe operating procedures accessed for its operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out preparation and manufacture of chocolate

  1. A production schedule is implemented to ensure all resources and requirements are available and meet company requirements
  2. Production system is set to operating specifications before and during production
  3. Data requirements appropriate for food safety, quality and production standards are documented
  4. Data collection points consistent with equipment capabilities and data requirements are identified
  5. Procedures to deal with non-conformance in relation to process and the final product are developed
  6. Process control system is implemented and monitored
A production schedule is implemented to ensure all resources and requirements are available and meet company requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Production system is set to operating specifications before and during production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Data requirements appropriate for food safety, quality and production standards are documented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Data collection points consistent with equipment capabilities and data requirements are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Procedures to deal with non-conformance in relation to process and the final product are developed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process control system is implemented and monitored

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Diagnose, rectify and/or report problem arising from the preparation and manufacture of chocolate

  1. Sensory evaluation and product testing protocols are established to identify defects and maintain organoleptic quality of chocolate
  2. Identified adjustments to inputs, process & equipment are carried out as required
  3. A system to identify defects in the preparation and manufacture of chocolate is implemented
  4. Adjustments to process and equipment, as identified, are made
  5. Problems are reported to designated person according to company policies and procedures
Sensory evaluation and product testing protocols are established to identify defects and maintain organoleptic quality of chocolate

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identified adjustments to inputs, process & equipment are carried out as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A system to identify defects in the preparation and manufacture of chocolate is implemented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjustments to process and equipment, as identified, are made

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Problems are reported to designated person according to company policies and procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review production processes

  1. The critical control points (CCPs) and critical limits for product safety are reviewed
  2. A sampling plan is developed and implemented for
  3. Sensory analysis is conducted and analysed
  4. Food tests are undertaken and data generated for the product label
  5. Operating procedures and the process control system are reviewed for food safety and quality
  6. Safe work systems for processing of chocolate are reviewed
  7. Environmental impacts and energy efficiencies are reviewed for processing of chocolate
The critical control points (CCPs) and critical limits for product safety are reviewed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

A sampling plan is developed and implemented for

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sensory analysis is conducted and analysed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food tests are undertaken and data generated for the product label

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operating procedures and the process control system are reviewed for food safety and quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safe work systems for processing of chocolate are reviewed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Environmental impacts and energy efficiencies are reviewed for processing of chocolate

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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 chocolate including product testing and sensory analysis.

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 chocolate including implementing process control procedures and data collection diagnosing and reporting problems for manufacturing, carrying out sensory evaluation and product testing, and reviewing the chocolate 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 manufacturing samples 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.

Required Skills and Knowledge

Required skills include:

Ability to:

carry out production processes for the manufacture of chocolate including mixing, refining, conching and storage

plan the production processes related to chocolate manufacture

monitor the output of each of the processes used in the preparation and manufacture of chocolate

monitor process controls for preparation and manufacture of chocolate

recognise the organoleptic properties of different types of chocolate

compare chocolate to market specifications for high and low boil confectionery

operate equipment and accessories for the preparation and manufacture of chocolate.

Required knowledge includes:

Knowledge of:

critical factors in the preparation and manufacture of chocolate

types of chocolate and compound chocolate and the ingredients used to manufacture each type

crystallisation behaviour of fats, especially cocoa butter

rheological properties of chocolate and compound chocolate as a liquid and the role of emulsifiers in these

the role of particle size and particle size distribution on chocolate properties

preparation and manufacture of chocolate through to packaging, storage and distribution

the production system for the preparation and manufacture of chocolate including production instruction, quality assurance requirements and or/specifications, production specification and or/standards, production equipment, production procedures, cleaning procedures and materials and raw materials

resource requirements for the preparation and manufacture of chocolate

identification of defects during production and of final products

the statutory compositional requirements for the different types of chocolate

stages of production, CCPs and critical limits

packaging procedures

quality and continuous improvement processes

sensory analysis techniques

safe systems of work.

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

Chocolate

This includes all chocolates and compound chocolates in liquid and solid form for further processing or industrial sales.