-SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION. -Module Number Session

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1 -SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION -Module Number Session Superclass- -Title- NE CAKE DECORATION: CHOCOLATE PROCESSES DESCRIPTION- GENERAL COMPETENCE FOR UNIT: Preparing and applying bakers compound and chocolate couverture as well as explaining their composition. OUTCOMES 1. explain the uses of baker's compound and chocolate couverture; 2. prepare bakers compound and chocolate couverture to required specification; 3. apply bakers compound and chocolate couverture to required specifications. CREDIT VALUE: 1 NC Credit ACCESS STATEMENT: A selection of craft baking modules For further information contact: Committee and Administration Unit, SQA, Hanover House, 24 Douglas Street, Glasgow G2 7NQ. This specification is distributed free to all approved centres. Additional copies may be purchased from SQA (Sales and Despatch section) at a cost of 1.50 (minimum order 5).

2 NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION STATEMENT OF STANDARDS UNIT NUMBER: UNIT TITLE: CAKE DECORATION: CHOCOLATE PROCESSES 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. EXPLAIN THE USES OF BAKER'S COMPOUND AND CHOCOLATE COUVERTURE PERFORMANCE CRITERIA (a) (b) (c) The description of the composition of chocolate flavoured compound and chocolate couverture is correct. The explanation of the suitability of chocolate flavoured compound and chocolate couverture for given products is correct. The explanation of the need for tempering couvertures is correct. RANGE STATEMENT Chocolates and compounds: chocolate (plain; milk; white), chocolate flavoured compounds. EVIDENCE REQUIREMENTS Written description of the composition of chocolate flavoured compound and chocolate couverture. Written explanation of the suitability of bakers compound and chocolate couverture for given products. The candidate must relate the choice of coating to the nature, quality and cost of the product. The above range must be covered within both Performance Criteria (a) and (b). Written explanation of the reasons for tempering. OUTCOME 2. PREPARE CHOCOLATE FLAVOURED COMPOUND AND CHOCOLATE COUVERTURE TO REQUIRED SPECIFICATION 2

3 PERFORMANCE CRITERIA (a) (b) The selected chocolate flavoured compound/couverture is correct with respect to product requirements. The preparation of chocolate flavoured compound and the tempering of chocolate couverture is correct with respect to product requirements. RANGE STATEMENT Products: gateaux; biscuits; moulded items; chocolates. EVIDENCE REQUIREMENTS Performance evidence of the selection of chocolate flavoured compound and chocolate couverture suitable for the range of products. Performance evidence of the preparation of bakers compound and the tempering of chocolate couverture suitable for the range of products. OUTCOME 3. APPLY CHOCOLATE FLAVOURED COMPOUND AND CHOCOLATE COUVERTURE TO REQUIRED SPECIFICATIONS PERFORMANCE CRITERIA (a) (b) (c) The coating and dipping procedures conform to required specifications with respect to quantity, thickness, uniformity and minimum wastage for the chosen product. The piping of chocolate flavoured compound and chocolate couverture is correct with respect to product specifications. The moulding of chocolate flavoured compound and chocolate couverture is correct with respect to product requirements. RANGE STATEMENT Products: gateaux; biscuits; moulded items; chocolates. EVIDENCE REQUIREMENTS Performance evidence of the coating, dipping, piping and moulding of chocolate flavoured compound or coverture across the given range

4 ASSESSMENT RECORDS 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 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 In certain cases, modified outcomes and range statements can be proposed for certification. See references at end of Support Notes. Copyright SQA 1993 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. 4

5 NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION UNIT NUMBER SUPPORT NOTES UNIT TITLE CAKE DECORATION: CHOCOLATE PROCESSES 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 This module is suitable for candidates who are interested in developing the professional skills associated with cake decoration and chocolate confectionery manufacture. SQA publishes summaries of NC units for easy reference, publicity purposes, centre handbooks, etc. The summary statement for this unit is as follows: This module will enable you to gain the skills associated with decorating using chocolate. You will learn how to prepare and apply chocolate flavoured compounds and chocolate couverture. You will also learn to explain the suitability of chocolate for given products and the tempering process. CONTENT/CONTEXT This module is based on the processes used by cake confectioners in the craft baking industry. Safety and hygiene regulations and safe working practices and procedures should be observed at all times. Candidate should be made aware of the relevant legislation for the given processes and materials. The candidate should also be made aware of and carry out the necessary methods of cleaning appropriate to the process. Corresponding to Outcomes 1-3: 1. Understand importance of selecting materials which are appropriate to product specification, as well as understanding the process of tempering. 2. Understanding importance of preparing materials and product specification. Selection and preparation of chocolate flavoured compound and chocolate couverture with respect to product requirements. 5

6 3. Applying chocolate flavoured compound and chocolate couverture - coating and dipping procedures, piping and moulding. APPROACHES TO GENERATING EVIDENCE It is recommended that this module could be integrated with other advanced craft cake decoration modules. The module is constructed in such a way as to allow the linking together of the outcomes during the practical study of the decoration from the preparation of the materials through to the decorating and finishing of products. Products should be carefully selected and used as a means of developing an understanding of, and practical experience of the processes and materials. It is important that the delivery of this module should be process-driven, not product-based. The use of carefully structured worksheets should be a central support to the delivery and completion of the module. The worksheets should provide general instructions for the practical activities and could require the candidate to complete sections relating to such items as equipment, materials and product specification. ASSESSMENT PROCEDURES Centres may use the Instruments of Assessment which are considered by tutors/trainers to be the most appropriate. Examples of Instruments of Assessment which could be used are as follows: Outcome 1 It is suggested that restricted response or short answer questions would be appropriate here possibly under open book conditions which could be presented in the form of worksheets. An appropriate number of questions should be answered to ensure the candidate's full coverage of the ranges. It is recommended that the following number of questions could be set for each performance criterion: Performance Criterion (a) - 2 Performance Criterion (b) - 2 Performance Criterion (c) - 2 Outcomes 2&3 Practical exercises could be used here to ensure the candidate's coverage of the range. Checklists could be completed to evidence the candidates completion of the exercises along with at least 1 photograph of a finished product. PROGRESSION This module could form part of the National Certificate Group Award in Craft Bakery Technology. The candidate could progress onto the HNC in Bakery Supervisory Management. RECOGNITION Many SQA NC units are recognised for entry/recruitment purposes. For up-to-date information see the SQA guide 'Recognised and Recommended Groupings'. 6

7 REFERENCES 1. (Replacement for Guidelines for Module Writers). 2. SQA's National Standards for Assessment and Verification. 3. For a fuller discussion on assessment issues, please refer to SQA's Guide to Assessment. 4. Procedures for special needs statements are set out in SQA's guide 'Students with Special Needs'. Copyright SQA 1993 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