Prepare chocolate and chocolate confectionery

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SITHCCC022A, 'Prepare chocolate and chocolate confectionery'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Prepare chocolate and chocolate confectionery' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1

Temper couverture.

1.1

Melt and temper couverture using correct technique and temperatures.

1.2

Manipulate couverture to the correct viscosity and desired flow properties so that it possesses appropriate colour, gloss and snap characteristics on solidification.

1.3

Control the temperature to retain workable consistency.

2

Prepare centres and fillings.

2.1

Choose and manipulate ingredients correctly demonstrating high standards of hygiene.

2.2

Prepare a range of centres and fillings according to standard recipes or enterprise specifications.

2.3

Select and make fillings that are full-flavoured, interesting and natural.

2.4

Bring fillings to the correct temperature, viscosity and consistency before being used.

2.5

Ensure that shapes and sizes of centres are precise and uniform.

3

Handle moulds.

3.1

Ensure that moulds to be used are clean, polished and free of dust or residue.

3.2

Keep moulds constantly at the correct temperature when being used and ensure that they are untouched by bare fingers.

3.3

Ensure that the polished surface is never touched by objects that may dull, scratch or damage it.

4

Make moulded chocolates.

4.1

Select couverture or coatings appropriate to the filling and use.

4.2

Temper couverture correctly and set in moulds ensuring it is of even and correct thickness and free from marks or air bubbles.

4.3

Apply a range of fillings ensuring a level surface and allowing sufficient space for sealing with a layer of chocolate of appropriate thickness.

4.4

Handle and store de-moulded chocolates so that they retain their glossy surface.

5

Coat chocolate confectionery.

5.1

Temper and manipulate couverture to the correct viscosity.

5.2

Bring items to be coated to the correct temperature.

5.3

Coat prepared centres using techniques ensuring an even and correct thickness of chocolate and a uniform quality finish.

5.4

Execute hand dipping in a logical and accurate manner.

5.5

Decorate and present chocolate confectionery attractively.

6

Store chocolate and chocolate confectionery.

6.1

Store chocolate and chocolate confectionery at the correct temperature and level of humidity.

6.2

Protect chocolate and chocolate confectionery from light and incompatible odours.


Qualifications and Skillsets

SITHCCC022A appears in the following qualifications:

  • SIT31007 - Certificate III in Hospitality (Catering Operations)
  • SIT30907 - Certificate III in Hospitality (Asian Cookery)
  • SIT31107 - Certificate III in Hospitality (Patisserie)
  • SIT40607 - Certificate IV in Hospitality (Catering Operations)
  • SIT40507 - Certificate IV in Hospitality (Asian Cookery)
  • SIT40707 - Certificate IV in Hospitality (Patisserie)
  • SIT60307 - Advanced Diploma of Hospitality
  • SIT40407 - Certificate IV in Hospitality (Commercial Cookery)
  • SIT50307 - Diploma of Hospitality
  • SIT30807 - Certificate III in Hospitality (Commercial Cookery)
  • FDF30510 - Certificate III in Retail Baking (Cake and Pastry)
  • FDF30710 - Certificate III in Retail Baking (Combined)