Unit of competency Outline

Date retreived
22/07/2026 5:05 AM AWST

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Produce chocolate confectionery

Produce chocolate confectionery

Unit of competency
National Code
SITHPAT402
State Code
WF685
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
View on TGA
State Implementation and Classification
Approved Date
25/02/2014
Field of Education
110109 - Cookery
Original Release Date
25/02/2014
Nominal Hours
60
Description
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.
Notes
Elements and Performance Criteria
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.
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.
Food production requirements may include:
deadlines
portion control
quantities to be produced
special customer requests
special dietary needs
standard recipes.
Ingredients may include:
compound chocolate
couverture (pure coating chocolate):
dark
milk
white
those to create centres and fillings
wet and dry supplies.
Equipment may include:
brushes
beaters
blenders
bowl cutters
chopping boards
commercial mixers and attachments
couverture chocolate moulds
cutting implements for nuts and fruits
double bain marie
graters
ladles in a variety of sizes
marble slab
measurers:
metric calibrated measuring jugs
microwave
mixers
piping bags and attachments
range of saucepans and pots for small and large production
scales
scourers
sets of stainless steel bowls
spatulas
specialty scrapers
sponges
spoons:
wooden spoons
large plain and slotted metal spoons
storage containers and trays
warming area
whisks.
Protecting mould from contamination may involve:
ensuring that the polished surface is:
clean, polished and free of dust or residue
untouched by bare fingers
untouched by objects that may dull, scratch or damage it.
Chocolate confectionery includes:
individual chocolates that may be:
cut or dressed
hand coated
machine enrobed
made using prepared hollow shells
moulded
individual chocolates with:
hard centres
soft centres
fillings.
Centres and fillings may include:
caramel
croquant
flavoured fondant
ganache
jellies
liqueurs
marzipan
nougat
nuts and fruits.
Food quality adjustments may relate to:
ratio of wet to dry ingredients
taste:
salty
spicy
sweet
temperature
texture:
a light or heavy mouth feel
clean
creamy
crispy
crunchy
intense
marshmallow like
mousse
rich
slippery
smooth
velvety.
Environmental conditions relates to appropriate:
atmosphere
humidity
light
packaging
temperature
use of containers
ventilation.
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

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
temper couverture, prepare, mould and coat a variety of centres and fillings to produce a range of individual chocolates
produce a quantity of individual chocolates of the same types that are consistent in quality, size, shape and appearance
integrate knowledge of the:
quality indicators for ingredients
tempering methods for couverture
appropriate temperatures to melt and temper couverture
product characteristics of solidified couverture
essential features, functions and safe use of chocolate preparation equipment
food safety practices for handling and storing chocolate ingredients and chocolates
produce individual chocolates within commercial time constraints.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational commercial or pastry kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines including specific equipment for producing chocolate confectionery; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
industryrealistic ratios of kitchen staff to customers
food preparation lists and standard recipes
a variety of commercial ingredients for chocolate confectionery.
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:
direct observation of the individual preparing for and producing a range of individual chocolates
evaluation of the taste and visual appeal of individual chocolates produced by the individual
projects that allow assessment of the individual’s ability to produce a variety of individual chocolates and sponges for an event, function or meeting within designated deadlines
use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics
written or oral questioning to assess knowledge of:
culinary terms
quality indicators for ingredients
tempering methods for couverture
appropriate temperatures to melt and temper couverture
product characteristics of solidified couverture
appropriate environmental storage conditions
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
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:
SITHCCC304 Produce and serve food for buffets
SITHPAT404 Design and produce sweet buffet showpieces
SITXFSA201 Participate in safe food handling practices.
Replaces
State Code National Code Title Type
S6363 SITHCCC022A Prepare chocolate and chocolate confectionery Unit of competency
Replaced By
State Code National Code Title Type
AWR29 SITHPAT008 Produce chocolate confectionery Unit of competency