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.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Meringue equipment must include:

equipment, including: industrial mixer and attachments industrial cook tops equipment accessories, including: cake whisk attachment ancillary equipment, including: cake hoops or tins chocolate melting equipment cook pots tools and utensils, including: pallet knives scrapers cake knives piping bags piping nozzles.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Confirm product types and volumes to schedule production
Calculate yield and adjust recipe to meet production volume
Confirm work area and work practices meet food safety and workplace health and safety requirements
Select and wear personal protective equipment according to safety requirements
Select meringue equipment and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity
Measure ingredient quantities to meet recipe specifications
Load meringue ingredients into mixer in required sequence
Operate and monitor mixer to mix batter for optimum meringue aeration for product type
Fold in ingredients as required to meet meringue product type
Check meringue to identify batter faults and rectify
Deposit, spread and pipe meringue batter to prepare gateaux and desserts as required for product type
Fold meringue batter through gateaux, dessert fillings and bases as required for product type
Use sight and feel to assess meringue quality
Check processed meringue to identify faults and rectify
Deposit, spread and pipe batters into tins and trays as required for product type
Set baking temperatures and times to suit meringue product type and size
Load oven and monitor baking to achieve bake required for meringue product type
Use sight and feel to assess bake of meringue products
Unload meringue products to cool
Check meringue bake to identify faults and rectify
Assemble finishing ingredients and equipment and prepare for use
Measure finishing ingredient quantities to meet recipe specifications
Operate and monitor mixer to prepare creams and icings as required for product type
Prepare chocolate for decorating as required for product type
Prepare garnishes for decorating as required for product type
Prepare piping bags to pipe finishing decorations
Check finishing mediums to identify faults and rectify
Finish meringue products to meet product type, and transfer to presentation containers
Apply creams to finish meringue products as required for product type
Apply garnishes and decorating finishes to decorate meringue product as required for product type
Check finished meringue products to identify faults and rectify
Prepare and transfer products for presentation and storage in accordance with packaging and food safety requirements
Clean equipment and work area to meet housekeeping standards
Dispose of waste according to workplace requirements
Complete workplace records according to workplace requirements
Confirm product types and volumes to schedule production
Calculate yield and adjust recipe to meet production volume
Confirm work area and work practices meet food safety and workplace health and safety requirements
Select and wear personal protective equipment according to safety requirements
Select meringue equipment and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity
Measure ingredient quantities to meet recipe specifications
Load meringue ingredients into mixer in required sequence
Operate and monitor mixer to mix batter for optimum meringue aeration for product type
Fold in ingredients as required to meet meringue product type
Check meringue to identify batter faults and rectify

Assessment Cover Sheet

FBPRBK3004 - Produce meringue products

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPRBK3004 - Produce meringue products

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: