Unit of competency Outline

Date retreived
22/07/2026 1:12 PM AWST

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Produce meringue products

Produce meringue products

Unit of competency
National Code
FBPRBK3004
State Code
BBH36
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
23/01/2018
View on TGA
State Implementation and Classification
Approved Date
27/07/2018
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
27/07/2018
Nominal Hours
40
Description
This unit of competency describes the skills and knowledge required to produce meringue products in a commercial baking environment.This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare for work
  • 1.1 Confirm product types and volumes to schedule production
  • 1.2 Calculate yield and adjust recipe to meet production volume
  • 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements
  • 1.4 Select and wear personal protective equipment according to safety requirements
  • 1.5 Select meringue equipment and check to confirm readiness for use
  • 1.6 Select ingredients and check to confirm quality and quantity
2. Mix meringue batter
  • 2.1 Measure ingredient quantities to meet recipe specifications
  • 2.2 Load meringue ingredients into mixer in required sequence
  • 2.3 Operate and monitor mixer to mix batter for optimum meringue aeration for product type
  • 2.4 Fold in ingredients as required to meet meringue product type
  • 2.5 Check meringue to identify batter faults and rectify
3. Process meringue products
  • 3.1 Deposit, spread and pipe meringue batter to prepare gateaux and desserts as required for product type
  • 3.2 Fold meringue batter through gateaux, dessert fillings and bases as required for product type
  • 3.3 Use sight and feel to assess meringue quality
  • 3.4 Check processed meringue to identify faults and rectify
4. Bake meringue products
  • 4.1 Deposit, spread and pipe batters into tins and trays as required for product type
  • 4.2 Set baking temperatures and times to suit meringue product type and size
  • 4.3 Load oven and monitor baking to achieve bake required for meringue product type
  • 4.4 Use sight and feel to assess bake of meringue products
  • 4.5 Unload meringue products to cool
  • 4.6 Check meringue bake to identify faults and rectify
5. Prepare finishing mediums
  • 5.1 Assemble finishing ingredients and equipment and prepare for use
  • 5.2 Measure finishing ingredient quantities to meet recipe specifications
  • 5.3 Operate and monitor mixer to prepare creams and icings as required for product type
  • 5.4 Prepare chocolate for decorating as required for product type
  • 5.5 Prepare garnishes for decorating as required for product type
  • 5.6 Prepare piping bags to pipe finishing decorations
  • 5.7 Check finishing mediums to identify faults and rectify
6. Finish meringue products
  • 6.1 Finish meringue products to meet product type, and transfer to presentation containers
  • 6.2 Apply creams to finish meringue products as required for product type
  • 6.3 Apply garnishes and decorating finishes to decorate meringue product as required for product type
  • 6.4 Check finished meringue products to identify faults and rectify
  • 6.5 Prepare and transfer products for presentation and storage in accordance with packaging and food safety requirements
7. Complete work
  • 7.1 Clean equipment and work area to meet housekeeping standards
  • 7.2 Dispose of waste according to workplace requirements
  • 7.3 Complete workplace records according to workplace requirements
No information
No information
Replaces
State Code National Code Title Type
D4715 FDFRB2003A Produce meringue-based products Unit of competency