SITHPAT008E Produce chocolate confectionery (Release 1) e-learning package (SUPERSEDED)

$599.00 AUD Price excludes GST


Application

This unit describes the performance outcomes, skills and knowledge required to temper couverture (pure coating chocolate) to produce individual chocolates. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to mould and fill individual chocolates with hard or soft fillings and centres.

The unit applies to hospitality and catering organisations which produce, display and serve specialist patisserie products, including hotels, restaurants, patisseries and chocolatiers.

The preparation and moulding of individual chocolates is a high order technical skill used by experienced patissiers who operate independently or with limited guidance from others.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Unit Sector

Hospitality

Contains the following documents

  • SCORM file

  • Moodle backup file

What can you do with our e-learning package?

With our fantastic value e-learning package, you get two options for the price of one!

With the SCORM file, you can upload our courses directly into your own LMS or a SCORM editing application. They are fully formatted and sequenced for your convenience – you can edit them, and add activities and other interactive resources to your version of the unit.

With the Moodle backup file, you can upload our courses – fully formatted and sequenced – into any Moodle-based LMS. All of the work has been done for you, and activities have been added too. You can then edit and add to them as you wish in your own LMS. 

For more information please contact us on sarah@rtomaterials.com.au