Unit Award Scheme

MR2176

CHOCOLATE COOKERY

Level: Level One

In successfully completing this unit, the learner will have	Evidence needed
shown knowledge of 1. temperatures necessary when preparing chocolate	Student completed work
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	Student completed work
4. prepare chocolate for a given final product, eg melt, grate	Summary sheet
5. prepare attractive chocolate items, paying attention to decoration and finish	Summary sheet
6. investigate the melting properties of different chocolates, eg sweet chocolate, cooking chocolate, Belgian cooking chocolate, couverture	Student completed work
7. make a selection of six chocolate products, eg Easter eggs or Easter nest, assorted truffles or chocolate fudge, chocolate cake with chocolate frosting or chocolate butterfly buns, chocolate cookies or millionaire shortbread, ice cream sundae with chocolate sauce or chocolate mousse, chocolate cheesecake or chocolate chiffon pie.	Summary sheet or student completed work

Approved 28 Feb 2000

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