Unit of competency Outline

Date retreived
22/07/2026 7:30 PM AWST

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Operate and monitor a chocolate conching process

Operate and monitor a chocolate conching process

Unit of competency
National Code
FBPCON3003
State Code
ODL56
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
09/09/2021
View on TGA
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
030717 - Plant And Machine Operations
Original Release Date
23/11/2021
Nominal Hours
50
Description
This unit of competency describes the skills and knowledge required to set up, operate, monitor, adjust and shut down a conching process to blend and process ingredients for making chocolate.This unit applies to individuals who work as production workers and are responsible for the operation and monitoring of chocolate conching process equipment in a confectionery production environment.All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare the conching equipment and process for operation
  • 1.1 Confirm refined mass is available for product specification
  • 1.2 Identify and confirm cleaning and maintenance requirements according to workplace requirements
  • 1.3 Identify safety requirements and wear appropriate personal protective equipment, ensuring correct fit
  • 1.4 Identify food safety requirements for the task and product
  • 1.5 Fit and adjust machine components and related attachments
  • 1.6 Enter processing or operating parameters according to equipment operating instructions
  • 1.7 Check and adjust equipment performance according to operating parameters
  • 1.8 Carry out pre-start checks according to operating procedures
2. Operate and monitor equipment
  • 2.1 Start and operate the conching process safely according to operating instructions and safety procedures
  • 2.2 Monitor equipment to identify variation in operating conditions
  • 2.3 Make final additions according to the recipe
  • 2.4 Adjust equipment operations to meet product specification
  • 2.5 Take samples and confirm that ingredients are blended and emulsified and specifications are met at each stage according to recipe
  • 2.6 Identify, adjust or report out-of-specification product or process outcomes according to workplace procedures
  • 2.7 Maintain the work area according to workplace procedures
  • 2.8 Maintain workplace records according to workplace procedures
3. Shut down the conching process
  • 3.1 Identify the appropriate shutdown procedure according to operating instructions
  • 3.2 Shut down the process safely according to shutdown procedures
  • 3.3 Identify and report maintenance requirements according to workplace procedures
No information
No information
Replaces
State Code National Code Title Type
BBH29 FBPCON2003 Operate a chocolate conching process Unit of competency
State Code National Code Title Type
BHA7 FBP30121 Certificate III in Food Processing Qualification