Modification History
The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.
Version |
Comments |
1.0 |
E Replaces and is equivalent to SITHCCC022A Prepare chocolate and chocolate confectionery. Title simplified. Unit structure made consistent across all cooking units. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to more fully articulate content. Any ‘must’ statements in Range moved to Required Knowledge and Critical aspects for assessment. Moved to Patisserie competency field to better reflect specialist content of this unit. |
Unit Descriptor
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.
Application of the Unit
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.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Pre-Requisites
This unit must be assessed after the following prerequisite unit: |
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SITXFSA101 |
Use hygienic practices for food safety |
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
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 . |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
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Required knowledge |
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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. |
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Overview of assessment |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the ability to:
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Context of and specific resources for assessment |
Assessment must ensure use of:
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Method of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
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Guidance information for assessment |
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
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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. |
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Food production requirements may include: |
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Ingredients may include: |
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Equipment may include: |
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Protecting mould from contamination may involve: |
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Chocolate confectionery includes: |
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Centres and fillings may include: |
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Food quality adjustment s may relate to: |
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Environmental conditions relates to appropriate: |
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Unit Sector(s)
Hospitality
Competency Field
Patisserie