Unit Award Scheme

110004 CREATING CONFECTIONERY

In successfully completing this unit, the Learner will have

Evidence needed

shown knowledge of

1the temperatures necessary when preparing chocolate and sugar confectionerySummary sheet
2safe and hygienic working practices in a Food Technology roomSummary sheet

demonstrated the ability to

3select a suitable chocolate for a specific productSummary sheet
4prepare chocolate for a given final product, eg melt, grateSummary sheet
5prepare attractive confectionery, paying attention to decoration and finishSummary sheet
6make a selection of three confectionery products, eg assorted truffles, assorted fudge, chocolate covered fruit or marzipan sweets, chocolatesStudent completed work
7make a presentation box for a confectionery product.Student completed work or Photograph(s)

All outcomes recorded on an AQA Summary Sheet

Approved 11 December 2017Level - Entry Level