Elements and Performance Criteria

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.
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.
Policies and procedures
Work is carried out according to company procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements.
OHS requirements
legislation, regulations, Codes of practice
safety data sheets (SDSs)
enterprise and process specific occupational health and safety requirements
High and low boil confectionery
Includes sugar and "sugar free" boiled sweets, drops, brittles, toffees, jellies, caramels, fudges, nougats, pastes, creams and fondants. Can be consumed as is or included as a centre for, say, chocolate enrobing, moulding or panning.
Major ingredients
May include sugar, glucose syrups, "sugar free" analogues of these, fats, and milk products
Minor ingredients
May include colouring and flavouring agents, buffers, intense sweeteners

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 production of high and low boil confectionery through monitoring inputs and processes
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 high and low boil confectionery 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:
Production process and related equipment, manufacturers’ advice and operating procedures
Methods and related software systems as required for collecting data and calculating yields, efficiencies and material variances appropriate to production environment
Tests used to report relevant product/process information and recorded results
Method of assessment
The following assessment methods are suggested:
Demonstration of product development
Observation of candidate conducting a range of processes and tests
Written and/or oral questioning to assess knowledge and understanding
Analysis of samples produced by the candidate
A report on a review of the production system
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.