Produce 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 SITHPAT402, 'Produce chocolate confectionery'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Produce chocolate confectionery' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and Performance Criteria

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

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 equipment of the correct type and size.

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 the sequencing of food production.

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 on 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 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 serviceware 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.