Application
This unit of competency describes the skills and knowledge required to recognise the key characteristics of raw materials used in confectionery products to support production specifications.
This unit applies to individuals who work as production workers responsible for the operation and monitoring of confectionery equipment and processes under general supervision and exercise limited autonomy.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Recognise raw ingredients used in confectionery production | 1.1 Identify key confectionery groups and their features 1.2 Recognise commonly used raw ingredients and their origins 1.3 Identify types of carbohydrates used in confectionery 1.4 Identify types of sweeteners used in confectionery 1.5 Discriminate between grades and properties of sugar 1.6 Identify types of starches and glucose syrups 1.7 Identify types of fats used in confectionery |
2. Examine the effects of raw materials in confectionery production | 2.1 Compare effects of using different types of commonly used raw ingredients in confectionery 2.2 Compare effects of using different types of carbohydrates and fats in confectionery 2.3 Compare effects of using different types of sugars in confectionery 2.4 Examine effects of using types of starches and glucose syrups in confectionery 2.5 Examine effects of temperature and water on raw ingredients 2.6 Examine effects of production processes on raw ingredients |
3. Recognise processing requirements for raw materials | 3.1 Interpret specifications for production 3.2 Predict implications for processing of raw materials 3.3 Identify common problems associated with raw materials 3.4 Determine actions required to address common problems 3.5 Identify storage and handling requirements for raw ingredients 3.6 Identify processing requirements in accordance with work procedures |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Interpret information from a variety of sources relevant to confectionary production |
Get the work done | Respond to highly obvious routine problems using step by step instruction and procedures or a trial and error process for comparing and examining different confectionary raw materials |
Sectors
Confectionary (CON)