Application
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a high boil and low boil confectionery process.
This unit applies to individuals who work under general supervision as production workers and are responsible for the operation and monitoring of confectionery boiling equipment in a confectionery production environment.
All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.
No occupational licensing, legislative or certification requirements 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. Prepare the high and low boil equipment and process for operation | 1.1 Confirm materials are available according to workplace procedure 1.2 Identify safety requirements and wear appropriate personal protective equipment ensuring correct fit 1.3 Select and combine ingredients for syrup in the sequence specified by batch or recipe instructions 1.4 Identify and confirm cleaning and maintenance requirements and status of high and low boil process equipment 1.5 Enter processing and operating parameters according to equipment operating instructions 1.6 Check and adjust equipment performance according to operating parameters 1.7 Carry out pre-start checks according to operating procedures |
2. Operate and monitor the high and low boil process | 2.1 Deliver ingredients and additives in the required quantities and sequence to meet recipe specifications 2.2 Start and operate the process safely according to operating instructions and safety procedures 2.3 Monitor equipment to identify variation in operating conditions 2.4 Identify variation in equipment operation and report maintenance requirements according to workplace procedures 2.5 Heat, cook and cool product according to specification 2.6 Identify, rectify 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 high and low boil 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 |
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 | Interprets and comprehends information contained in recipes, equipment operational instructions and workplace procedures |
Writing | Enters operational data into production equipment accurately |
Numeracy | Locates, recognises and applies basic calculations for numerical information found in recipes and production equipment |
Navigate the world of work | Follows clear instructions within defined level of responsibility Recognises organisational expectations and follows explicit protocols and procedures, seeking clarification when required |
Interact with others | Follows instructions and procedures regarding what and how to communicate when reporting on confectionary production issues |
Get the work done | Follows clearly defined instructions and sequencing, and monitors own progress seeking assistance when necessary Makes low-impact decisions around immediate clearly defined production tasks |
Sectors
Confectionery (CON)