-SQA- SCOTTISH QUALIFICATIONS AUTHORITY HIGHER NATIONAL UNIT SPECIFICATION GENERAL INFORMATION CHOCOLATE AND CHOCOLATE PRODUCTS

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1 -SQA- SCOTTISH QUALIFICATIONS AUTHORITY HIGHER NATIONAL UNIT SPECIFICATION GENERAL INFORMATION -Unit Number Superclass- -Title- NE CHOCOLATE AND CHOCOLATE PRODUCTS DESCRIPTION- GENERAL COMPETENCE FOR UNIT: Tempering chocolate and using chocolate couverture and chocolate products to produce advanced decorative techniques. OUTCOMES 1. identify the components of chocolate and chocolate products; 2. prepare chocolate and chocolate products for use; 3. use prepared products to produce a display piece to a given brief. CREDIT VALUE: 1 HN Credit ACCESS STATEMENT: Access to this unit is at the discretion of the centre For further information contact: Committee and Administration Unit, SQA, Hanover House, 24 Douglas Street, Glasgow G2 7NQ. Additional copies of this unit may be purchased from SQA (Sales and Despatch section). At the time of publication, the cost is 1.50 (minimum order 5.00).

2 HIGHER NATIONAL UNIT SPECIFICATION STATEMENT OF STANDARDS UNIT NUMBER: UNIT TITLE: CHOCOLATE AND CHOCOLATE PRODUCTS Acceptable performance in this unit will be the satisfactory achievement of the standards set out in this part of the specification. All sections of the statement of standards are mandatory and cannot be altered without reference to SQA. OUTCOME 1. IDENTIFY THE COMPONENTS OF CHOCOLATE AND CHOCOLATE PRODUCTS PERFORMANCE CRITERIA (a) The components of chocolate varieties are accurately described. (b) The components of chocolate compounds are accurately described. (c) The uses of proprietary chocolate products are accurately described. (d) The storage conditions for chocolate and chocolate products are accurately described. RANGE STATEMENT Chocolate varieties: - chocolate couverture: milk; plain; white; - bakers compounds: milk; plain; white; - proprietary products: coatings; fillings. Storage conditions: temperature; humidity. EVIDENCE REQUIREMENTS Written evidence of the candidate s ability to describe the components of chocolate and chocolate products. 2

3 OUTCOME 2. PREPARE CHOCOLATE AND CHOCOLATE PRODUCTS FOR USE PERFORMANCE CRITERIA (a) Chocolate couverture is tempered correctly to maximise quality. (b) Bakers compounds are correctly prepared to maximise quality. (c) Proprietary products are prepared for use according to manufacturer s instructions. (d) All products are used efficiently and effectively in order to minimise waste. (e) All operations are carried out safely and hygienically to meet the requirements of current/present legislation. RANGE STATEMENT Chocolate couverture: milk; plain; white. Bakers compounds: milk; plain; white. Proprietary products: coatings; fillings. EVIDENCE REQUIREMENTS Performance evidence that the candidate can prepare the full range of chocolate and chocolate products. OUTCOME 3. USE PREPARED PRODUCTS TO PRODUCE A DISPLAY PIECE TO A GIVEN BRIEF PERFORMANCE CRITERIA (a) (b) (c) (d) (e) (f) The selection of product and process is appropriate to the nature of the decorative piece to be produced. The tools are selected appropriately according to the nature of the process to be used. The components are assembled and displayed in accordance with the given brief. The decorative piece is produced in line with the given brief. The storage of the piece is correct to prevent deterioration. All operations are carried out safely and hygienically to meet the requirements of current legislation. 3

4 RANGE STATEMENT Products: coatings. couverture; bakers compounds; proprietary fillings; proprietary Processes: moulding; dipping; piping; coating; cutting; filigree work; brush work; two colour chocolate work. EVIDENCE REQUIREMENTS Performance evidence that the candidate can produce a display piece not larger than 25cm x 25cm x 25cm. MERIT A candidate who achieves all the performance criteria for all outcomes will be awarded a pass. A pass with merit will be awarded to a candidate who demonstrates more complex practical skills at a more sophisticated level than those normally required for a pass in unit. This may include more originality or complexity of design detail ASSESSMENT In order to achieve this unit, candidates are required to present sufficient evidence that they have met all the performance criteria for each outcome within the range specified. Details of these requirements are given for each outcome. The assessment instruments used should follow the general guidance offered by the SQA assessment model and an integrative approach to assessment is encouraged. (See references at the end of support notes). Accurate records should be made of the assessment instruments used showing how evidence is generated for each outcome and giving marking schemes and/or checklists, etc. Records of candidates achievements should be kept. These records will be available for external verification. SPECIAL NEEDS Proposals to modify outcomes, range statements or agreed assessment arrangements should be discussed in the first place with the external verifier. Copyright SQA 1996 Please note that this publication may be reproduced in whole or in part for educational purposes provided that: (i) no profit is derived from the reproduction; 4

5 (ii) if reproduced in part, the source is acknowledged. 5

6 HIGHER NATIONAL UNIT SPECIFICATION SUPPORT NOTES UNIT NUMBER: UNIT TITLE: CHOCOLATE AND CHOCOLATE PRODUCTS SUPPORT NOTES: This part of the unit specification is offered as guidance. None of the sections of the support notes is mandatory. NOTIONAL DESIGN LENGTH: SQA allocates a notional design length to a unit on the basis of time estimated for achievement of the stated standards by a candidate whose starting point is as described in the access statement. The notional design length for this unit is 40 hours. The use of notional design length for programme design and timetabling is advisory only. PURPOSE The purpose of this unit is to allow candidates to demonstrate competence in the preparation and use of chocolate and chocolate products for decorative pieces. It is aimed at those who have no previous experience in this field. The unit will also allow those in the catering industry to keep abreast of new techniques and developments in chocolate products, and develop skills associated with this aspect of culinary arts. CONTENT/CONTEXT The pieces produced in this unit must be to a high level of professional skill. The use of commercially available cutters, moulds, texturing tools and templates may be included in this unit. This unit would be of use to candidates currently studying culinary arts and pastry or patisserie chefs and those wishing to develop advanced skills in decorative techniques in the use of chocolate and chocolate products. The pieces produced could include the following: piped shapes; textured pieces; moulded pieces; petits fours; dipped chocolates; filled shapes; truffles; marzipan rosinen. APPROACHES TO GENERATING EVIDENCE The evidence for this unit may be gathered by means of practical assignments and examination of products. A combination of practical demonstration followed by candidate practice with plenary and discussion sessions as required could be used. The use of video and up-to-date publications may serve to underline the teaching and give candidates further information. A realistic working environment could be provided for the unit, if the candidates do not have sufficient opportunity to produce the evidence in their workplace. Guest demonstrators could be invited to give demonstrations to the candidates. ASSESSMENT PROCEDURES. Outcome 1 could be assessed by the production of a folio. Outcomes 2 and 3 could be assessed by the production of the display pieces to meet the given briefs. The use of practical checklists may be an advantage. 6

7 REFERENCES 1. Guide to unit writing. 2. For a fuller discussion on assessment issues, please refer to SQA s Guide to Assessment. 3. Information for centres on SQA s operating procedures is contained in SQA s Guide to Procedures. 4. For details of other SQA publications, please consult SQA s publications list. Copyright SQA 1996 Please note that this publication may be reproduced in whole or in part for educational purposes provided that: (i) (ii) no profit is derived from the reproduction; if reproduced in part, the source is acknowledged. 7