This document outlines a training session on baking meringue roulade and Swiss rolls. It will be conducted by Chef Bongani Ncube on June 1, 2016 for Lightfibre staff. The 4-hour training will cover food terminology related to roulades, the baking process for meringue and Swiss rolls, practical demonstrations of rolling the baked items, filling and plating suggestions, and a cost analysis. Key baking ingredients like bicarbonate of soda and cream of tartar and their functions in meringue and Swiss roll recipes are defined.