SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Prepare, process and finish chocolate coatings and couverture based products 
SAQA US ID UNIT STANDARD TITLE
7862  Prepare, process and finish chocolate coatings and couverture based products 
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 11 - Services Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 6  Level TBA: Pre-2009 was L6 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 
2009-11-03  2011-07-31  SAQA 0160/05 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2012-07-31   2015-07-31  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
The learner will be able to produce chocolate coatings and couverture based products which will satisfy his/her customers and organisational requirements. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
The learner should have successfully completed the unit standard: 'Prepare, process and finish pastillage, marzipan products and decorative icings'. 

UNIT STANDARD RANGE 
Range statements are included with specific outcomes as necessary. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Demonstrated knowlegde and understanding. 
OUTCOME NOTES 
1. Explain the importance of keeping preparation, cooking and storage areas and equipment hygienically clean.

2. Describe the required procedures/conditions for optimum safety during storage/holding of finished products.

3. Describe common faults when preparing, processing and finishing chocolate, coatings and couverture based products and their prevention.

4. Describe quality points to look for in finished products.

5. Describe the current trends in chocolate products.

6. State organisational requirements when preparing, processing and finishing chocolate, coatings and couverture based products. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
ASSESSMENT CRITERION NOTES 
  • This unit standard must be assessed in a realistic working environment.
  • It is recommended that this unit standard be assessed in conjunction with other unit standards. 

  • ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by a combination of product sample, observation, questioning and simulation. Product samples to cover a minimum of 2 products.
  • Observation to cover a minimum of 2 coating and moulding compounds, 2 processing and 2 finishing methods.
  • Question the learner on the remainder of the range problems with production. 
  • ASSESSMENT CRITERION RANGE 
  • Products: moulds, piped shapes, models, dipped items (marzipan, fruits, fondants).
  • Coating and moulding compounds: plain, milk, white, flavoured.
  • Processing: melting, rolling, tempering, moulding, piping, manipulation.
  • Finishing methods: cutting, demoulding, dipping, spreading, decorating, assembling, glazing, spraying.
  • Problems with production: no double boiler, couverture of an inferior quality, no dark couverture available, chocolate products melt in hot kitchens, chocolate has dull appearance, chocolate lumpy when melted, chocolate 'sweats' in fridge, unrealistic customer expectations.
     

  • ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 

    SPECIFIC OUTCOME 2 
    Demonstrated ability to make decisions about practice and to act accordingly. 
    OUTCOME NOTES 
    7. Clean and fully maintain processing areas and equipment throughout the production period in accordance with basic principles of hygiene.(Range of equipment: prover/bain marie, melting kettle, plastic sheeting, plastic/metal moulds , thermometers/probes)

    8. Given a range of ingredients and coating and moulding compounds, select the correct type, quantity and quality ingredients in accordance with recipe specifications.
    (Range of coating and moulding compounds: plain, milk, white, flavoured)(Range of ingredients: blended chocolate, cocoa powder)

    9. Given a range of processing and finishing methods and quality points to consider, maximise the quality of the product by selection of the correct method and any appropriate recipe adjustments. (Range of processing: melting, rolling, tempering, moulding, piping, manipulation.)
    (Range of quality: texture, appearance, flavour, consistency, aroma )(Range of finishing methods: cutting, demoulding, dipping, spreading, decorating, assembling, glazing, spraying)

    10. Given a range of chocolate products, meet organisational quality standards fully.
    (Range of products: moulds, piped shapes, models, dipped items (marzipan, fruits, fondants)

    11. Store chocolate products not for immediate consumption hygienically.

    12. Given a range of problems with production, decide what action to take and give reasons for that choice. (Range of problems with production: no double boiler, couverture of an inferior quality, no dark couverture available, chocolate products melt in hot kitchens, chocolate has dull appearance, chocolate lumpy when melted, chocolate 'sweats' in fridges, unrealistic customer expectations.

    13. Prioritise, delegate as appropriate and complete all work in an organised and efficient manner in accordance with priorities and deadlines. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard must be assessed in a realistic working environment.
  • It is recommended that this unit standard be assessed in conjunction with other unit standards. 

  • ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by a combination of product sample, observation, questioning and simulation. Product samples to cover a minimum of 2 products.
  • Observation to cover a minimum of 2 coating and moulding compounds, 2 processing and 2 finishing methods.
  • Question the learner on the remainder of the range problems with production. 
  • ASSESSMENT CRITERION RANGE 
  • Products: moulds, piped shapes, models, dipped items (marzipan, fruits, fondants).
  • Coating and moulding compounds: plain, milk, white, flavoured.
  • Processing: melting, rolling, tempering, moulding, piping, manipulation.
  • Finishing methods: cutting, demoulding, dipping, spreading, decorating, assembling, glazing, spraying.
  • Problems with production: no double boiler, couverture of an inferior quality, no dark couverture available, chocolate products melt in hot kitchens, chocolate has dull appearance, chocolate lumpy when melted, chocolate 'sweats' in fridge, unrealistic customer expectations.
     

  • ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 

    SPECIFIC OUTCOME 3 
    Demonstrated ability to learn from our actions and to adapt perfomance. 
    OUTCOME NOTES 
    14. Given a function (with a limited budget) for 200 people where a chocolate garnish is required for each individual dessert, describe how to select and produce it.
    Describe how to adapt performance for a lavish function for a select group of 20 people.

    15. Describe an appropriate selection of chocolate products for a restaurant on Valentine's day. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard must be assessed in a realistic working environment.
  • It is recommended that this unit standard be assessed in conjunction with other unit standards. 

  • ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by a combination of product sample, observation, questioning and simulation. Product samples to cover a minimum of 2 products.
  • Observation to cover a minimum of 2 coating and moulding compounds, 2 processing and 2 finishing methods.
  • Question the learner on the remainder of the range problems with production. 
  • ASSESSMENT CRITERION RANGE 
  • Products: moulds, piped shapes, models, dipped items (marzipan, fruits, fondants).
  • Coating and moulding compounds: plain, milk, white, flavoured.
  • Processing: melting, rolling, tempering, moulding, piping, manipulation.
  • Finishing methods: cutting, demoulding, dipping, spreading, decorating, assembling, glazing, spraying.
  • Problems with production: no double boiler, couverture of an inferior quality, no dark couverture available, chocolate products melt in hot kitchens, chocolate has dull appearance, chocolate lumpy when melted, chocolate 'sweats' in fridge, unrealistic customer expectations.
     

  • ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

    2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

    3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

    4. Moderation of assessment will be done by the relevant ETQA at its discretion. 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category.

    This has been done as it was deemed necessary to ensure holistic assessment occurred.

    The specific outcomes can be applied in a range of contexts.

    Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context.

    The specific outcomes are comparable to outcomes used internationally.

    We therefore structured outcomes using the format noun + verb + condition (modifying phrase)
    Specific outcomes have been split into three categories:
    a) knowledge and understanding (what the learner must know and understand)
    b) decision-making and acting (what the learner must do)
    c) adapting performance ( including reflexive competence)
    In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes.

    If competencies are to be clustered in a meaningful way, then these unit standards cannot be split. 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems (Specific Outcome 12,14,15) 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself (Specific Outcome 7,9,13) 

    UNIT STANDARD NOTES 
    Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.

    Recommendations and Exemplars for the design of:

    Learning/Curriculum
  • Learning can best be achieved by practicing working with chocolate and couverture.
  • Experiment with chocolate coatings and couverture.
  • Make a chocolate Easter display.
  • Produce a selection of friandise for an upmarket restaurant, including truffles, filled chocolates and chocolate dipped fruit. (Certain types of fruit are not suitable for dipping in chocolate - why? What are they?)
  • Decide on a project involving large scale, intricate chocolate processing (e.g. a Nativity scene made of chocolate). Organise teamwork for specific team tasks, goals identified and achieved.

    Performance systems
  • A new employee should be able to achieve this unit standard within 5 months of being trained. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  14112   National Diploma: Professional Cookery  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered" 
    2015-03-13  CATHSSETA 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    NONE 



    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.