Unit of competency Outline
Date retreived
23/07/2026 3:03 PM AWST
23/07/2026 3:03 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Prepare chocolate and chocolate confectionery
Prepare chocolate and chocolate confectionery
Unit of competency
National Code
SITHCCC022A
SITHCCC022A
State Code
S6363
S6363
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
110109 - Cookery
Original Release Date
04/08/2014
Nominal Hours
60
Description
This unit describes the performance outcomes, skills and knowledge required to handle chocolate, prepare individual chocolates and make chocolate-based confectionery.Chocolate includes couverture (pure coating chocolate) in dark, milk and white, and various compounds.Tempering is the technique to control formation of seed crystals and to achieve the desired characteristics in solidified chocolate, including setting properties, snap and sheen.Chocolate confectionery may be moulded, cut or dressed, with hard or soft centres, hand coated, machine enrobed or made using prepared hollow shells.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Temper couverture.
- 1.1 Melt and temper couverture using correct technique and temperatures.
- 1.2 Manipulate couverture to the correct viscosity and desired flow properties so that it possesses appropriate colour, gloss and snap characteristics on solidification.
- 1.3 Control the temperature to retain workable consistency.
2 Prepare centres and fillings.
- 2.1 Choose and manipulate ingredients correctly demonstrating high standards of hygiene.
- 2.2 Prepare a range of centres and fillings according to standard recipes or enterprise specifications.
- 2.3 Select and make fillings that are full-flavoured, interesting and natural.
- 2.4 Bring fillings to the correct temperature, viscosity and consistency before being used.
- 2.5 Ensure that shapes and sizes of centres are precise and uniform.
3 Handle moulds.
- 3.1 Ensure that moulds to be used are clean, polished and free of dust or residue.
- 3.2 Keep moulds constantly at the correct temperature when being used and ensure that they are untouched by bare fingers.
- 3.3 Ensure that the polished surface is never touched by objects that may dull, scratch or damage it.
4 Make moulded chocolates.
- 4.1 Select couverture or coatings appropriate to the filling and use.
- 4.2 Temper couverture correctly and set in moulds ensuring it is of even and correct thickness and free from marks or air bubbles.
- 4.3 Apply a range of fillings ensuring a level surface and allowing sufficient space for sealing with a layer of chocolate of appropriate thickness.
- 4.4 Handle and store de-moulded chocolates so that they retain their glossy surface.
5 Coat chocolate confectionery.
- 5.1 Temper and manipulate couverture to the correct viscosity.
- 5.2 Bring items to be coated to the correct temperature.
- 5.3 Coat prepared centres using techniques ensuring an even and correct thickness of chocolate and a uniform quality finish.
- 5.4 Execute hand dipping in a logical and accurate manner.
- 5.5 Decorate and present chocolate confectionery attractively.
6 Store chocolate and chocolate confectionery.
- 6.1 Store chocolate and chocolate confectionery at the correct temperature and level of humidity.
- 6.2 Protect chocolate and chocolate confectionery from light and incompatible odours.
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 in the performance criteria is detailed below.
Tempering techniques must include:
vaccination or addition method
tabling method
heated water jackets
microwave.
Centres and fillings may include:
nougat
ganache
marzipan
flavoured fondant
croquant
caramel
jellies
liqueurs
nuts and fruits.
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 in the performance criteria is detailed below.
Tempering techniques must include:
vaccination or addition method
tabling method
heated water jackets
microwave.
Centres and fillings may include:
nougat
ganache
marzipan
flavoured fondant
croquant
caramel
jellies
liqueurs
nuts and fruits.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
detailed understanding of the different classifications of chocolate
ability to produce a quantity of chocolates which are consistent, neat, and even in size, shape and appearance
flair, innovation, creativity and artistic skills in creating, decorating and presenting chocolates.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a suitably equipped commercial kitchen or pastry kitchen, including industry-current equipment, as defined in the Assessment Guidelines
access to industry-current equipment for the preparation of chocolate, including couverture, chocolate moulds, sponges, scourers, brushes and specialty scrapers, marble slab and warming area or double bain marie
use of a variety of suitable authentic ingredients
preparation of chocolates within typical workplace time constraints.
Methods 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 candidate making a variety of chocolates and chocolate items
sampling of chocolates produced by the candidate
written or oral questions to test knowledge on technical aspects of chocolate making
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as photographs of chocolates.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHPAT007A Prepare and display petits fours
SITHPAT008A Prepare and model marzipan.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
detailed understanding of the different classifications of chocolate
ability to produce a quantity of chocolates which are consistent, neat, and even in size, shape and appearance
flair, innovation, creativity and artistic skills in creating, decorating and presenting chocolates.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a suitably equipped commercial kitchen or pastry kitchen, including industry-current equipment, as defined in the Assessment Guidelines
access to industry-current equipment for the preparation of chocolate, including couverture, chocolate moulds, sponges, scourers, brushes and specialty scrapers, marble slab and warming area or double bain marie
use of a variety of suitable authentic ingredients
preparation of chocolates within typical workplace time constraints.
Methods 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 candidate making a variety of chocolates and chocolate items
sampling of chocolates produced by the candidate
written or oral questions to test knowledge on technical aspects of chocolate making
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as photographs of chocolates.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHPAT007A Prepare and display petits fours
SITHPAT008A Prepare and model marzipan.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2054 | THHADCC06B | Prepare chocolate and chocolate confectionery | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF685 | SITHPAT402 | Produce chocolate confectionery | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D685 | FDF40811 | Certificate IV in Advanced Baking | Qualification |
| S617 | SIT40707 | Certificate IV in Hospitality (Patisserie) | Qualification |
| S769 | FDF30510 | Certificate III in Retail Baking (Cake and Pastry) | Qualification |