SITHPAT018 - Produce chocolate confectionery

    Unit code: SITHPAT018 | Study level: TAFE
    Footscray Nicholson
    SITXFSA005 - Use hygienic practices for food safety
    (Or equivalent to be determined by unit coordinator)


    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.
    The unit applies to hospitality and catering organisations which produce, display and serve specialist patisserie products, including hotels, restaurants, patisseries and chocolatiers.The preparation and moulding of individual chocolates is a high order technical skill used by experienced patissiers who operate independently or with limited guidance from others.


    For Melbourne campuses

    Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & 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 at least 24 individual chocolates from each of the following three types:
    • hard centres
    • soft centres
    • fillings
    • use at least three different processes for producing chocolates as listed in the knowledge evidence when preparing the above three types of chocolates
    • use each of the following when preparing the above three types of chocolates (at least once across the preparation of all three types of chocolates):
    • caramel
    • croquant
    • flavoured fondant
    • ganache
    • jellies
    • liqueurs
    • nougat
    • nuts
    • fruits
    • use at least one of the tempering methods for couverture when producing above chocolates
    • produce above individual chocolates:
    • 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.

    Required reading

    The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the VU Polytechnic and/or via the VU Polytechnic e-learning system.

    As part of a course

    This unit is studied as part of the following course(s):

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