Unit of competency Outline

Date retreived
22/07/2026 11:42 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Operate a chocolate depositing or moulding process

Operate a chocolate depositing or moulding process

Unit of competency
National Code
FBPCON2004
State Code
BBG99
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
030717 - Plant And Machine Operations
Original Release Date
27/07/2018
Nominal Hours
40
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a depositing process that deposits chocolate into moulds or directly onto conveyors.This unit applies to individuals who work under general supervision as production workers and are responsible for the operation and monitoring of chocolate depositing or moulding 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.
Notes
Elements and Performance Criteria
1. Prepare the depositing 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 Condition equipment and ingredients according to recipe
  • 1.4 Identify and confirm cleaning and maintenance requirements
  • 1.5 Fit and adjust machine components and related attachments according to equipment operating instructions
  • 1.6 Enter processing or operating parameters according to recipe and equipment operating instructions
  • 1.7 Carry out pre-start checks according to operating procedures
2. Operate and monitor the depositing/moulding process
  • 2.1 Start and operate the process safely according to operating instructions and safety procedures
  • 2.2 Deposit chocolate to achieve required coverage
  • 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 Confirm that specifications are met at each stage with recipe
  • 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 depositing/moulding 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
No information
No information
Replaces
State Code National Code Title Type
D4524 FDFCON2004A Operate a chocolate depositing or moulding process Unit of competency
Replaced By
State Code National Code Title Type
ODL05 FBPCON3001 Operate a complex chocolate depositing process 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