FBPCON2011 — Operate a chocolate tempering process

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What an assessment for FBPCON2011 must cover

42 assessable components: 4 elements (15 performance criteria), 4 performance evidence and 20 knowledge evidence requirements, plus 3 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.

Elements & performance criteria

1 Prepare for work in processing area

1.1Confirm chocolate is available to meet tempering requirements
1.2Identify and confirm equipment has been cleaned according to work health and safety and food safety requirements
1.3Identify safety requirements and wear appropriate personal protective clothing and equipment, ensuring correct fit

2 Prepare the tempering equipment and process for operation

2.1Fit machine components and related attachments, and adjust to meet operating requirements
2.2Enter processing and operating parameters to meet safety and production requirements
2.3Carry out pre-start checks according to workplace requirements

3 Operate and monitor equipment

3.1Start and operate the tempering process according to standard operating procedures
3.2Monitor tempering equipment to ensure optimal operations
3.3Conduct and interpret temper tests and make required adjustments to ensure that specifications are met
3.4Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements
3.5Follow and apply workplace housekeeping and waste disposal procedures

4 Shut down the tempering process

4.1Identify the appropriate shutdown procedure
4.2Shut down the process according to safe work procedures
4.3Identify and report maintenance requirements according to workplace requirements
4.4Maintain workplace records according to workplace requirements

Performance evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.
There must be evidence that the individual has operated a chocolate tempering process to process at least one batch of chocolate to meet specifications, including:
monitoring control points and conducting inspections to confirm process remains within specification, including: setting pump speeds, checking temperature/zone settings, checking chocolate temperatures, taking corrective action in response to out-of-specification results
following safe work procedures.

Knowledge evidence

purpose and basic principles of the tempering process, including: basic understanding of the crystallisation behaviour of cocoa fat; relationship between crystal forms and melting points/temperatures; process stages, including heating, cooling, agitating and reheating, and effect of each of these on outcomes
basic operating principles of equipment for the tempering process, including: main equipment components; temperature zones; status and purpose of guards; equipment operating capacities and applications; purpose and location of sensors and related feedback instrumentation
services required for the chocolate tempering process, and action to take if services are not available
the flow of the tempering process, and the effect of outputs on downstream processes
quality characteristics required of chocolate for tempering, and the effect of variation on tempering process performance
operating requirements and parameters, and corrective action required where operation is outside specified operating parameters
typical equipment faults and related causes, including signs and symptoms of faulty equipment, and early warning signs of potential problems
methods used to monitor the tempering process, including temper test procedures and the significance of results for tempering process adjustments
good manufacturing practices (GMP) relevant to work task
inspection or test points (control points) in the process and the related procedures and recording requirements
contamination/cross-contamination and food safety risks associated with the tempering process, and related control measures
common causes of variation related to the chocolate tempering process, and corrective action required
health and safety hazards and controls related to the chocolate tempering process
requirements of different shutdowns as appropriate to the tempering process and workplace production requirements, including emergency and routine shutdowns, and procedures to follow in the event of a power outage
isolation, lock-out and tag-out procedures and responsibilities relevant to the chocolate tempering process
procedures and responsibility for reporting production and performance information
environmental issues and controls relevant to the tempering process, including waste/rework collection and handling procedures related to the process
basic operating principles of process control, including the relationship between control panels and systems and the physical equipment
cleaning and sanitisation procedures for chocolate tempering equipment
procedures to record traceability of product and ingredients.

Foundation skills

Reading: Interpret workplace and standard operating procedures relevant to work task; Interpret tempering requirements
Writing: Complete processing records using electronic, digital and/or paper-based formats
Numeracy: Monitor and interpret production and process control indicators and data, including time/temperature and pump speed; Read gauges and scales; Monitor supply and flow of materials to and from the process

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

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Questions about assessing FBPCON2011

What does an assessment tool for FBPCON2011 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for FBPCON2011 needs to address all 42 unit components: 4 elements with 15 performance criteria, 4 performance evidence requirements, 20 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for FBPCON2011?

Auditori pulls the current release of FBPCON2011 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for FBPCON2011 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing FBPCON2011 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of FBPCON2011, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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