Unit of competency Outline

Date retreived
23/07/2026 4:21 PM AWST

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Examine raw ingredients used in confectionery

Examine raw ingredients used in confectionery

Unit of competency
National Code
FBPCON2001
State Code
BBF68
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
23/01/2018
View on TGA
State Implementation and Classification
Approved Date
27/07/2018
Field of Education
030307 - Food Processing Technology
Original Release Date
27/07/2018
Nominal Hours
30
Description
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.
Notes
Elements and Performance Criteria
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
No information
No information
Replaces
State Code National Code Title Type
D4521 FDFCON2001A Examine raw ingredients used in confectionery Unit of competency
Replaced By
State Code National Code Title Type
ODL42 FBPOPR3022 Receive and store raw materials for food processing Unit of competency
State Code National Code Title Type
BDO8 FBP20117 Certificate II in Food Processing Qualification
BDP2 FBP20317 Certificate II in Food Processing (Sales) Qualification