Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit covers the skills and knowledge required to implement and review the standards and procedures for manufacture of chocolate and sugar-panned products. |
Application of the Unit
Application of the unit |
This unit applies to food science and technology personnel who have roles in product design, quality assurance and production management. The unit typically applies to staff who have responsibility for maintaining product safety, quality and efficiency in food production in the confectionery sector. This unit includes using knowledge of food science and processes to determine the required food safety, quality and performance required from food production equipment. Depending on the workplace application, liaison may be required with engineering and maintenance specialists. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Not applicable.
Employability Skills Information
Unit sector |
Technical |
Elements and Performance Criteria Pre-Content
Not applicable.
Elements and Performance Criteria
ELEMENT |
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. |
|
|
|
|
|
|
|
|
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
Ability to:
|
Required knowledge |
Knowledge of:
|
Evidence Guide
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 and sugar-panned products based on 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 produce chocolate and sugar-panned products to specification including: implementing process control procedures and data collection; diagnosing and reporting problems for manufacturing; carrying out sensory evaluation and product testing; and reviewing the 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:
|
Method of assessment |
The following assessment methods are suggested:
|
Guidance information for assessment |
Evidence should be gathered over a period of time in a range of actual or simulated environments. |
Range Statement
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 |
|
Chocolate and sugar-panned products |
These include all products produced by a panning process including panned nuts, moulded chocolate balls and discs, gum, jelly beans and nougat balls |
Unit Sector(s)
Unit sector |
Technical |
Custom Content Section
Not applicable.