Sweet Confectionery Functional Analysis

 This project will review the National Occupational Standards for specific job roles and functions associated with Sweet Confectionery (16 standards). Does this appear to cover all aspects of Sweet Confectionery operations? Click on a button above to indicate you are happy with the coverage or to leave a comment about anything you think is missing.

Occupation/Area   Ref   NOS 
D. Produce food and drink products   D2 Manufacture and process food and drink products   D2.7 Perform sweet confectionery operations   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