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.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines. Students will be expected to demonstrate the following required skills: - producing the following three meringue types: French meringue using cold meringue method; Swiss meringue using warm meringue method; Italian meringue using hot meringue method; - producing the following four meringue-based products: meringue-based gateaux or torte; meringue garnish or figurine; meringue-based confection; meringue-based dessert; - using the following three creams and icings: chocolate ganache; chocolate glaze; butter cream; - using the following four decorated finishes: fruit decorated; cream decorated; chocolate decorated; scorched meringue, and; - selecting, using and cleaning the baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning documenting the production schedule.Students will also be expected to demonstrate the following knowledge: - workplace health and safety requirements, including personal protective equipment (PPE), applicable to producing meringue products; - safe use and cleaning of baking equipment listed in the range of conditions, including electrical hazards; - regulatory requirements for food safety applicable to producing meringue products; - considerations for production scheduling; - characteristics and processes of meringue types; - types of meringue-based products; - using butter creams, ganache and glazes; - types, functions and characteristics of ingredients used in meringue products production; - processes for producing meringue products; - requirements for finishing; - purpose and functions of production settings; - techniques for testing bake of meringue by feel and sight; - required characteristics of meringue products; - causes and corrective action for predictable and sometimes unpredictable meringue production problems, and; - meringue product terminology.

Where to next?

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