Unit Award Scheme
110004 CREATING CONFECTIONERY
In successfully completing this unit, the Learner will have | Evidence needed | |
---|---|---|
shown knowledge of | ||
1 | the temperatures necessary when preparing chocolate and sugar confectionery | Summary sheet |
2 | safe and hygienic working practices in a Food Technology room | Summary sheet |
demonstrated the ability to | ||
3 | select a suitable chocolate for a specific product | Summary sheet |
4 | prepare chocolate for a given final product, eg melt, grate | Summary sheet |
5 | prepare attractive confectionery, paying attention to decoration and finish | Summary sheet |
6 | make a selection of three confectionery products, eg assorted truffles, assorted fudge, chocolate covered fruit or marzipan sweets, chocolates | Student completed work |
7 | make 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