This unit describes the performance outcomes, skills and knowledge required to temper couverture (pure coating chocolate) to produce individual chocolates. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to mould and fill individual chocolates with hard or soft fillings and centres.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


SITXFSA001 - Use hygienic practices for food safety


Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines. Students will be expected to demonstrate the following required skills: - prepare individual chocolates from three different types listed in the knowledge evidence with each of the following: - hard centres; - soft centres; - fillings; - use at least six different centres or fillings listed in the knowledge evidence when producing above chocolates; - use at least one of the tempering methods for couverture when producing above chocolates; - produce above individual chocolates in commercial quantities: - that are consistent in quality, size, shape and appearance; - within commercial time constraints; - following procedures for portion control and food safety practices when handling and storing chocolate ingredients and chocolates; - responding to special customer requests and dietary requirements.Students will also be expected to demonstrate the following knowledge: - culinary terms and trade names for: - ingredients commonly used to produce chocolate confectionery; - classical and contemporary individual chocolates specified above in the performance evidence; - contents of stock date codes and rotation labels; - types of chocolates: - cut or dressed; - hand coated; - machine enrobed; - made with prepared hollow shells; - moulded; - classical and contemporary centres and fillings used when producing chocolates: - caramel; - croquant; - flavoured fondant; - ganache; - jellies; - liqueurs; - marzipan; - nougat; - nuts and fruits; - historical and cultural derivations of a variety of chocolates; - indicators of freshness and quality of stocked ingredients for chocolates; - mise en place requirements for producing chocolate confectionery; - tempering methods for couverture: - controlling the formation of seed crystals; - tabling method; - use of heated water jackets; - use of microwave; - vaccination or addition method; - appropriate temperatures to melt and temper couverture; - properties of tempered couverture: - flow properties; - setting properties; - viscosity; - expected product characteristics of solidified couverture specified in the performance evidence: - colour; - gloss; - sheen; - snap; - methods to coat centres: - hand coating; - hand dipping; - machine enrobed; - complementary tastes and textures of dark, milk and white couverture for fillings and centres; - decoration techniques for individual chocolates; - appropriate environmental conditions for storing ingredients and individual chocolates to: - ensure food safety; - optimise shelf life; - safe operational practices using essential functions and features of equipment used to: - produce chocolate confectionery; - protect polished chocolate moulds from contamination and damage.

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