Sweet Confectionery Occupational Standards

Listed below are the proposed Sweet Confectionery National Occupational Standards. Click on each title that is of interest. This will take you to the draft content of the standard.

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• IMPSC101 – Select and prepare raw materials for chocolate manufacture
• IMPSC102 – Mix and refine chocolate
• IMPSC103 – Conch chocolate
• IMPSC104 – Select and prepare ingredients for chocolate recipes
• IMPSC106 – Temper chocolate
• IMPSC107 – Control enrobing of chocolate
• IMPSC108 – Control moulding of chocolate
• IMPSC109 – Cool chocolate after processing
• IMPSC110 – Handle and store chocolate
• IMPSC111 – Wrap and label chocolate products
• IMPSC201 – Control the refining and use of sugars in confectionery manufacture
• IMPSC202 – Control sugar solutions in confectionery manufacture
• IMPSC203 – Control sugar crystallisation and inversion in confectionery manufacture
• IMPSC204 – Refine and handle sugar syrups in confectionery manufacture
• IMPSC205 – Manufacture gum, jelly and pastille confectionery
• IMPSC208 – Wrap and label sugar confectionery products