SKILLS PORTAL

ព្រះរាជាណាចក្រកម្ពុជា · KINGDOM OF CAMBODIA

Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Produce chocolate confectionery

KHU-TOU-0125

Australian Equivalent

SITHPAT018

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to temper couverture (pure coating chocolate) to produce individual chocolates. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to mould and fill individual chocolates with hard or soft fillings and centres. The unit applies to hospitality and catering organisations which produce, display and serve specialist patisserie products, including hotels, restaurants, patisseries and chocolatiers. The preparation and moulding of individual chocolates is a high order technical skill used by experienced patissiers who operate independently or with limited guidance from others. The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. No occupational li

Elements & Learning Outcomes

E1Select ingredients.

0125.E1.O1Confirm food production requirements from standard recipes.

0125.E1.O2Calculate ingredient amounts according to requirements.

0125.E1.O3Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

E2Select, prepare and use equipment.

0125.E2.O1Select type and size of equipment suitable to requirements.

0125.E2.O2Safely assemble and ensure cleanliness of equipment before use.

0125.E2.O3Use equipment safely and hygienically according to manufacturer instructions.

0125.E2.O4Protect polished chocolate moulds from contamination.

0125.E2.O5Keep chocolate moulds at an appropriate and constant temperature.

E3Portion and prepare ingredients.

0125.E3.O1Sort and assemble ingredients for chocolate confectionery according to food production sequencing.

0125.E3.O2Weigh and measure wet and dry ingredients according to the recipe and quantity of chocolates required.

0125.E3.O3Minimise waste to maximise profitability of chocolates produced.

E4Temper couverture.

0125.E4.O1Use tempering methods and appropriate temperatures to melt and temper couverture.

0125.E4.O2Manipulate couverture to the correct temperature to achieve desired gloss, sheen, snap and release upon solidification.

0125.E4.O3Control the temperature to retain workable consistency.

E5Prepare centres and fillings.

0125.E5.O1Use cookery processes for centres and fillings to achieve full flavoured and natural characteristics.

0125.E5.O2Manipulate ingredients at correct temperature to achieve desired viscosity and consistency.

0125.E5.O3Follow standard recipes and make food quality adjustments within scope of responsibility.

0125.E5.O4Prepare centres of precisely uniform shapes and sizes.

E6Make moulded chocolates.

0125.E6.O1Select tempered couverture to match fillings.

0125.E6.O2Set tempered couverture in moulds to achieve even and appropriate thickness free from marks or air bubbles.

0125.E6.O3Insert fillings to a level surface and allow space for seal.

0125.E6.O4Seal with a layer of chocolate of appropriate thickness.

0125.E6.O5Cool, de mould chocolates and handle carefully to retain a glossy surface.

E7Coat chocolate centres.

0125.E7.O1Select tempered couverture to match centres.

0125.E7.O2Bring centres to be coated to the correct temperature.

0125.E7.O3Coat centres using methods to achieve an even and appropriate thickness with a uniform quality finish.

E8Decorate, present and store chocolates.

0125.E8.O1Decorate chocolates according to standard recipes, using designs suited to the product.

0125.E8.O2Use suitable service-ware to attractively present chocolates according to organisational standards.

0125.E8.O3Display chocolates in appropriate conditions to retain optimum freshness.

0125.E8.O4Store chocolates in appropriate environmental conditions.

0125.E8.O5Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.