SITHPAT018 - Produce chocolate confectionery

Unit code: SITHPAT018 | Study level: TAFE
Nominal hours:
60
Location
Footscray Nicholson
Prerequisites
SITXFSA005 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Overview
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Overview

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.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.

Students will be expected to demonstrate the following required skills:

  • prepare at least 24 individual chocolates from each of the following three types:
  • hard centres
  • soft centres
  • fillings
  • use at least three different processes for producing chocolates as listed in the knowledge evidence when preparing the above three types of chocolates
  • use each of the following when preparing the above three types of chocolates (at least once across the preparation of all three types of chocolates):
  • caramel
  • croquant
  • flavoured fondant
  • ganache
  • jellies
  • liqueurs
  • nougat
  • nuts
  • fruits
  • use at least one of the tempering methods for couverture when producing above chocolates
  • produce above individual chocolates:
  • that are consistent in quality, size, shape and appearance
  • within commercial time constraints
  • following procedures for portion control and food safety practices when handling and storing chocolate ingredients and chocolates.

Students will also be expected to demonstrate the following knowledge:

  • culinary terms and common trade names for:
  • ingredients used to produce chocolate confectionery
  • individual chocolates prepared in the performance evidence
  • contents of date codes and rotation labels for stock
  • processes for producing different types of chocolates:
  • cut or dressed
  • hand coated
  • enrobing
  • made with prepared hollow shells
  • moulded
  • characteristics of centres and fillings used when producing chocolates listed in the performance evidence
  • historical and cultural origins of a variety of chocolates
  • indicators of freshness and quality of stocked ingredients for chocolates
  • mise en place requirements for producing chocolate confectionery
  • tempering methods for couverture:
    • controlling the formation of seed crystals
  • tabling method
  • use of heated water jackets
  • use of microwave
  • vaccination or addition method
  • appropriate temperatures to melt and temper couverture
  • properties of tempered couverture:
  • flow properties
  • setting properties
  • viscosity
  • expected product characteristics of solidified couverture specified in the performance evidence:
  • colour
  • gloss and sheen
  • snap
  • methods to coat centres:
  • hand coating
  • hand dipping
  • machine enrobed
  • complementary tastes and textures of dark, milk and white couverture for fillings and centres
  • decoration techniques for individual chocolates
  • appropriate environmental conditions for storing ingredients and individual chocolates to:
  • ensure food safety
  • optimise shelf life
  • safe operational practices using essential functions and features of equipment used to:
    • produce chocolate confectionery
    • protect polished chocolate moulds from contamination and damage, including ensuring that the polished surface is:
  • clean, polished and free of dust or residue
  • untouched by bare fingers
  • untouched by objects that may dull, scratch or damage it.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.

As part of a course

This unit is studied as part of the following course(s):

Certificate IV in Kitchen Management
SIT40521 | Certificate iv | Duration:

Refer to the course page for information on how to apply for the course. VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.

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