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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Conch a chocolate mass or compound 
SAQA US ID UNIT STANDARD TITLE
377849  Conch a chocolate mass or compound 
ORIGINATOR
SGB Manufacturing and Assembly Processes 
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  8 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

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 replaces: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
8877  Refine and conch a chocolate mass or compound  Level 4  NQF Level 04  16   

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

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

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed that learners are competent in:
  • Communication competence at NQF Level 3.
  • Mathematics literacy at NQF Level 3.

    It is assumed that learners have knowledge of:
  • Cleaning and sanitising procedures and the handling of equipment and materials.
  • Representative sample taking for quality control purposes.
  • Cleaning procedures and the handling of cleaning equipment and chemicals.
  • Mixing and blending raw materials and ingredients. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is to 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 Conching is a procedure used during chocolate manufacturing to increase smoothness, viscosity and flavour of the final chocolate product. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of Conching a chocolate mass or a compound. 

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 2 
    The method of Conching a chocolate mass or a compound is explained according to confectionery principles. 

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

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

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

    SPECIFIC OUTCOME 2 
    Prepare to Conch a chocolate mass or compound. 

    ASSESSMENT CRITERIA     

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

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

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

    ASSESSMENT CRITERION 6 
    Test results are interpreted according to product specifications. 

    ASSESSMENT CRITERION 7 
    Chocolate mass or compound is released for 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 
    Conch a chocolate mass or a compound. 

    ASSESSMENT CRITERIA     

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

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

    ASSESSMENT CRITERION 3 
    Product and process parameters are controlled and recorded according to standard operating procedures. 

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

    ASSESSMENT CRITERION 5 
    The conched mass is released for further processing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of products can only take place if:
  • Any other process-related problems are solved within scope of work in order to ensure product quality.
  • Adjustments are made to the process when it does not meet the work-site requirements.
     
    		•

    ASSESSMENT CRITERION 6 
    Work areas are kept and maintained according to standard operating procedures during conching process. 

    SPECIFIC OUTCOME 4 
    Perform end of Conching procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Equipment is shut down according to standard operating procedures. 

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

    ASSESSMENT CRITERION 3 
    The work areas are cleaned and sanitised according to standard operating procedures. 

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

    ASSESSMENT CRITERION 5 
    Waste from the cleaning process is handled and stored or dispatched according standard operating procedures. 

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


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Assessment of learner achievements takes place at providers accredited by a relevant ETQA.
  • Anyone assessing a learner against this unit standard must be registered as an assessor with a relevant ETQA.
  • Any institution offering learning that will enable achievement of this unit standard must be accredited as a provider with a relevant ETQA.
  • The relevant ETQA according to the moderation guidelines and the agreed ETQA procedures will oversee moderation of assessment and is responsible for the moderation of the learner achievements of learners who meet the requirements of this unit standard. 
    		•

    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. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team and/or group in the manufacture of biscuits or confectionery items. 

    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. 
    		•

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

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    This unit standard replaces unit standard 8877, "Refine and conch a chocolate mass or compound", Level 4, 16 credits. 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  80928   National Certificate: Confectionery (Chocolate, Sugar and Biscuit) Manufacturing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  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.