Elements and Performance Criteria
- Recognise raw ingredients used in confectionery production
- Identify key confectionery groups and their features
- Recognise commonly used raw ingredients and their origins
- Identify types of carbohydrates used in confectionery
- Identify types of sweeteners used in confectionery
- Discriminate between grades and properties of sugar
- Identify types of starches and glucose syrups
- Identify types of fats used in confectionery
- Examine the effects of raw materials in confectionery production
- Compare effects of using different types of commonly used raw ingredients in confectionery
- Compare effects of using different types of carbohydrates and fats in confectionery
- Compare effects of using different types of sugars in confectionery
- Examine effects of using types of starches and glucose syrups in confectionery
- Examine effects of temperature and water on raw ingredients
- Examine effects of production processes on raw ingredients
- Recognise processing requirements for raw materials
- Interpret specifications for production
- Predict implications for processing of raw materials
- Identify common problems associated with raw materials
- Determine actions required to address common problems
- Identify storage and handling requirements for raw ingredients
- Identify processing requirements in accordance with work procedures