Elements and Performance Criteria

RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Policies and procedures
Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements
Legislative requirements
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:
the Food Standards Code, including labelling, weights and measures legislation
legislation covering food safety, environmental management, occupational health and safety (OHS), anti-discrimination and equal opportunity
Workplace information
Workplace information may include:
standard operating procedures (SOPs)
specifications
production schedules and instructions
manufacturers' advice
standard forms and reports
Key confectionery groups
Key confectionery groups include:
high boils, cream pastes, toffees caramels and fudge
fondants
jellies, gums and pastilles
liquorice
honeycomb, meringues, marshmallows and nougats
panned products
chewing gum
chocolate
sugar free products
Common raw materials
Commonly used raw materials include:
sugar and other sweeteners
milk products
cocoa
fat/oil
fruits and nuts
gelling agents, such as starch, gelatine, pectins and gums
additives, such as flavourings, colouring, lecithin and other emulsifiers, acids and preservatives
Types of carbohydrates
Types of carbohydrates covered by this unit must include:
Monosaccharides, such as glucose (dextrose), galactose, fructose, mannose, arabinose and xylose
Disaccharides, such as sucrose, lactose and maltose
Oligosaccharides, such as polydextrose, polyols, maltodextrins, hydrogenated starch hydrolysates, fructooligosaccharide and galctooligosaccharide
Polysaccharides, such as starch, dextrins, cellulose, vegetable gums and glycogen
Types of sweeteners
Types of sweeteners include:
sugar (raw, refined)
sucrose
molasses
brown sugar
honey
golden syrup
treacle
malt extract
licorice block
Grade of sugar
Grade of sugar includes:
caster sugar
icing sugar
liquid sugar
Characteristics of sugar
Characteristics of sugar include:
sweetness
solubility
crystallisation
inversion
Types of starches and glucose syrups
Types of starches and glucose syrups include:
wheat
maize (corn)
rice
potato
grain
modified
Characteristics of starch
Characteristics of starch include:
bifringence
viscosity
Uses of glucose
Uses of glucose include:
anti-graining
resistance to activity by microorganisms
increasing product viscosity






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EVIDENCE GUIDE
The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
identify the key confectionery groups and the main raw materials used
describe the effects of raw materials in confectionery
describe the effects of temperature and water on raw materials
describe the effects of the production process on raw materials
identify common problems with raw materials in the production process and determine required action
access and interpret workplace information on raw materials.

Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
personal protective clothing and equipment
work procedures, including advice on safe work practices, food safety, quality and environmental requirements
information on equipment capacity and operating parameters
recipe/batch instructions
specifications, control points and processing parameters
process and related equipment and services, including mixing equipment, cookers and coolers. It may also include further processing equipment as required
ingredients used in the preparation of high/low boil product as required
sampling schedules and test procedures and equipment as required
documentation and recording requirements and procedures
cleaning procedures, materials and equipment as required.

Method of assessment
This unit should be assessed together with core units and other units of competency relevant to the function or work role. Examples could be:
FDFOP2004A Clean and sanitise equipment
FDFOP2011A Conduct routine maintenance
FDFOP2013A Apply sampling procedures
FDFOP2030A Operate a process control interface
MSL973001A Perform basic tests.

Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.