Unit Award Scheme

shown knowledge of

1. the temperatures necessary when preparing chocolate and sugar confectionery

2. safe and hygienic working practices in a Food Technology room

demonstrated the ability to

3. select a suitable chocolate for a specific product

4. prepare chocolate for a given final product, eg melt, grate

5. prepare attractive confectionery, paying attention to decoration and finish

6. make a selection of three confectionery products, eg assorted truffles, assorted fudge, chocolate covered fruit or marzipan sweets, chocolates

7. make a presentation box for a confectionery product.