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