SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Refine and conch a chocolate mass or compound 
SAQA US ID UNIT STANDARD TITLE
8877  Refine and conch a chocolate mass or compound 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 06 - Manufacturing, Engineering and Technology Manufacturing and Assembly 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 4  NQF Level 04  16 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2007-10-13  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2008-10-13   2011-10-13  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
377849  Conch a chocolate mass or compound  Level 4  NQF Level 04  8   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate understanding of refining and conching a chocolate or a compound.
  • Prepare to refine and conch a chocolate mass or a compound.
  • Refine a chocolate mass or a compound.
  • Conch a chocolate mass or a compound.
  • Perform end of refining and conching procedures.

    This unit standard is intended for a person working in a confectionery environment who has the responsibility of refining and conching a chocolate mass or a compound for further processing.

    This unit will contribute to the full development of the learner with in the food-manufacturing environment by providing recognition, further mobility and transportability within the field of manufacturing and assembly. The skills, knowledge and understanding demonstrated within this unit standard are essential for social and economic transformation and contribute to the upliftment and economic growth within the food manufacturing and processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Required skills and knowledge on:
  • Cleaning procedures, handling of cleaning equipment and chemicals.
  • Mix and blend of raw materials and ingredients.
  • Representative sample taking. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is to refine and conch a chocolate mass or compound before the chocolate mass or compound can be tempered during the chocolate manufacturing process.

    In the context of this unit standard refining and conching are procedures during chocolate manufacturing in order to increase smoothness, viscosity and flavour of the final chocolate product.

    The level assigned to this unit standard is applicable because the process requires a wide range of technical skills and offers a considerable choice of procedures. A broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgements and a range of sometime innovative responses to concrete but often unfamiliar problems are employed. The application of the unit standard is to qualify a person towards certification in advance trade and technical occupations. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of refining and conching a chocolate mass or a compound. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The principles of refining and conching of a chocolate mass or a compound are explained according to confectionery principles. 

    ASSESSMENT CRITERION 2 
    2. The methodology of refining and conching a chocolate mass or a compound are explained according to confectionery principles. 

    ASSESSMENT CRITERION 3 
    3. The reasons of refining and conching a chocolate mass or a compound are explained according to confectionery principles. 

    ASSESSMENT CRITERION 4 
    4. The operating procedures of refining and conching equipment for a chocolate mass or a compound are described. 

    ASSESSMENT CRITERION 5 
    5. Food safety practices and procedures for refining and conching are identified according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare to refining and conching a chocolate mass or compound. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation refers to practices that ensure hygiene and personal and product safety.
     

    ASSESSMENT CRITERION 2 
    2. The work area and refining and conching plants are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning or sanitising and pre-start up checks on the plant.
     

    ASSESSMENT CRITERION 3 
    3. The chocolate mass or compound is received and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Receiving refers to sufficient quantity and checking if the chocolate mass or compound is quality released according to work-site requirements.
    Maintaining refers to all the work-site requirements in order to maintain the quality of the chocolate mass or compound.
     

    ASSESSMENT CRITERION 4 
    4. Chocolate mass or compound shortages are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. A sample is taken according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Chocolate mass or compound is released for refining and conching according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of chocolate mass or compound can refer to:
  • Solving any other preparation-related problems within scope of work in order to ensure chocolate mass or compound quality,
  • Making adjustments to the process in order to meet work-site requirements.
     
    		•

    SPECIFIC OUTCOME 3 
    Refine a chocolate mass or a compound. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The refiner plant is started, operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The chocolate mass or compound is refined according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Process and product parameters are controlled and recorded. 

    ASSESSMENT CRITERION 4 
    4. Samples are taken according to standard operating procedures and requirements. 

    ASSESSMENT CRITERION 5 
    5. The refined chocolate mass or compound is released for the conching process according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of the chocolate mass or compound can refer to:
  • Solving any other refining-related problems within scope of work in order to ensure product quality.
  • Making adjustments to the refining process in order to meet work-site requirements.
     
    		•

    ASSESSMENT CRITERION 6 
    6. Work areas are kept and maintained during refining according to work-site requirements. 

    SPECIFIC OUTCOME 4 
    Conch a chocolate mass or a compound. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The conching plant is started, operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The chocolate mass or compound is conched according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Process and product parameters are controlled and recorded. 

    ASSESSMENT CRITERION 4 
    4. Samples are taken according to standard operating procedures and requirements. 

    ASSESSMENT CRITERION 5 
    5. The conched mass is released for further processing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of the conched mass can refer to:
  • Solving any other process related problems within scope of work in order to ensure product quality.
  • Making adjustments to the process in order to meet work-site requirements.
     
    		•

    ASSESSMENT CRITERION 6 
    6. Work areas are kept and maintained during refining and conching according to work-site requirements. 

    SPECIFIC OUTCOME 5 
    Perform end of refining and conching procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The refining and conching plants are shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Sub-standard product is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The work area and manufacturing equipment are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 5 
    5. Waste from the cleaning process is handled and disposed of according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Process records are kept according to standard operating procedures. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Internal moderation.
  • External moderation.
  • An assessor, accredited by the relevant ETQA, will assess the learner`s competency.
  • Assessment procedures will be supplied by the ETQA in alignment with NSB requirements.
  • All assessment activities must be fair, so that all candidates have equal opportunities. Activities must be free of gender, ethnic or other bias.
  • Assessment and moderation procedures, activities and tools must be transparent, affordable and support development within the field, sub-field and NQF.
  • Questions and answers to determine theoretical knowledge are expected.
  • Examination of an assessment portfolio.
  • Reporting skills are demonstrated by effective communication, using verbal (language) or writing skills.
  • Direct observation in simulated or actual work conditions.
  • Practical demonstration of refining and conching of a chocolate mass or compound.
  • This unit standard can be assessed together with first line operational maintenance and process control unit standards. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected within the assessment criteria of each specific outcome. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by:
  • Solving process related problems within the scope of work in order to ensure product quality.

    Evident in Specific Outcomes:
  • Prepare to refining and conching a chocolate mass or compound.
  • Refine a chocolate mass or a compound.
  • Conch a chocolate mass or a compound. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team and group.

    Evident in all Specific Outcomes. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Performing personal preparation, workplace and equipment preparation in order to operate the process and equipment according to standard operating procedures.

    Evident in Specific Outcome:
  • Prepare to refining and conching a chocolate mass or compound. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Taking samples.

    Evident in Specific Outcomes:
  • Prepare to refining and conching a chocolate mass or compound.
  • Refine a chocolate mass or a compound.
  • Conch a chocolate mass or a compound. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical or language skills in the modes of oral or written presentations by:
  • Keeping records.

    Evident in Specific Outcome:
  • Perform end of refining and conching procedures. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others.

    Evident in all Specific Outcomes. 

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation.

    Evident in all Specific Outcomes. 

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large.

    Evident in all Specific Outcomes. 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 377849, which is "Conch a chocolate mass or compound", Level 4, 8 credits.

    Supplementary Information

    Legal requirements:

    The following acts or codes, current and future regulations and amendments will be applicable:
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972
  • Health Act, No 63 of 1977
  • Occupational Health and Safety Act, No. 85 of 1993
  • SABS Food Hygiene Management Code 49: 1989


    Definition of terms within this unit standard:

    Chocolate liquor
    Refers to fat from the cocoa bean pressed from the grounded nib.

    Chocolate mass
    Refers to a mixture of chocolate liquor, cocoa butter, sugar and milk solids.

    Conch
    Refers to the kneading procedure with pressure rollers that grind and aerate the melted mass for increased smoothness, viscosity and flavour.

    Compound
    Refers to a chocolate mixture with vegetable fat and no coco butter.

    Food safety practices and procedures
    Refer to good manufacturing practices, monitoring critical control points, HACCP`s, practices against food contamination and personal hygiene.

    Nib
    Hulled and germed cocoa beans.

    Refine
    Chocolate melted mass mixture is subjected to fine grinding that reduces sugar crystals and other particulars to 25 um or less in size.

    Refining and conching plants
    Refer to relevant equipment and components relevant to the refining and conching process.

    Standard operating procedures
    Refer to company procedures, prescribed procedures from the manufacturer, personal and food safety procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  20199   National Certificate: Food and Beverage Processing: Confectionery Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2012-06-30  FOODBEV 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    NONE 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.