B.C. SKILLS COMPETITION 2016

Transcription

1 B.C. SKILLS COMPETITION 2016 SCOPE DOCUMENT Competition date April 13 th, 2016 Competition Location Abbotsford Trade Number 32 Trade Name Baking / Pâtisserie Level Secondary BAKING: SECONDARY ONLINE REGISTRATION DEADLINE: March 31, 2016 CHECK IN: Registration will take place at the TRADEX Building, Abbotsford April 13 th, 2016 Please arrive in advance of the contest start time for registration, briefings and to setup your workstation. Do not be late. REGISTRATION: BRIEFING: SET UP TIME: CONTEST TIME: 6:45AM 7:10-7:30 AM 7:30 8:00 AM 8:00AM-3:00PM CONTEST LENGTH: 7 HOURS (With an additional 20 minutes for cleaning) 1. INTRODUCTION 1.1. Purpose of the Challenge: To measure each contestant s job readiness & highlights the excellence and professionalism in the area of Baking & Pastry production Skills & Knowledge to be Tested: All recipes provided by contestants Cookie Choux Paste Fruit Tarts Small Production Bread Making Occasion Cake Page 1 of 5

2 Practical Exam (100%) 1) COOKIE: Must be presented at: 9:50-10:00am. Make one (1) shortbread dough. (any flavor and finish) Twelve (12) identical cookies in size, shape and weight 20-25g each Shortbread to be cut into fingers (cutting skill to be shown) 2) CHOUX PASTE: Must be presented at: 11:20-11:30am. One variety must be a cream puff shape, your choice of filling and finish diameter ( cm) Total: 6 pieces of equal proportions 3) FRUIT TARTS: Must be presented at: 12:50-1:00pm. Sweet tart dough made from scratch (must be different from cookie dough) Finished tart size must be between in diameter, any shape Tarts to be filled with custard filling made from scratch Tart to be finished with fresh seasonal fruit and glazed with apricot glaze Total: 6 pcs of equal proportions 4) SMALL PRODUCTION BREAD MAKING: Must be presented at: 1:50-2:00 pm. One 5 strand braided egg bread ( grams after baking) 6 pieces of buns must be hand rounded: identical size and weight (50 60 grams each) (buns to be made from the same base dough as braided bread, variations allowed) Page 2 of 5

3 5) OCCASION CAKE: (Layer Cake): Must be presented at: 2:50-3:00pm Theme: Russian Architecture (inspiration: St Basils Cathedral) One 8 cake (only one cake is provided per competitor). Cut into 3 layers. Make your own Italian butter cream icing/or filling. Cake must be iced with Italian butter cream, no rolled fondant or other toppings allowed. Iced cake height must not exceed 4 or 10.16cm) other decorations made of buttercream, marzipan or rolled fondant may be added on top of this. Decoration to be inspired by theme, an inscription of Skills Canada is required. Judges will cut and sample your piece of cake. Note: Products may be presented no earlier than 10 minutes before the designated time. Once the item is on the display table no changes can be made. Late items will not be judged. Specific Requirements: Contestants arriving late or failing to attend the orientation meeting will not be allowed to compete. Communication between contestants and their advisors will not be permitted during the competition. Contestants must produce a written plan or timetable/production schedule at the start of the competition. Cell phones to be collected at orientation. Safety Requirements: Safety awareness/requirements will be maintained at industry standards (Workers Compensation Board or equivalent) at all times. Closed toe black shoes with a slip resistant sole (no heels, backless clogs, high heeled sandals or running shoes, no canvas or cloth material). Long pants, black & white checkered only. Contestants will not be allowed to participate without proper safety equipment. Trainer/helpers/volunteers helping the competitor set up / tear down must wear closed toed shoes. (no canvas top footwear permitted within the competition booth). Page 3 of 5

4 Equipment / Tools / Materials: Supplied by Committee: Baking trays (full size 16 x 24 ), work tables, presentation tables, fridge/ freezer (single unit), tablecloths, sinks, ovens, rack & roll, proofers. Stainless steel tables for Kitchen Aid mixers. All baking ingredients & materials. No ingredients except those supplied or those listed on the approved to bring list will be accepted (ie. Food colours) judges will inspect brought ingredients before competition begins. Supplied by Competitor: Professional uniform is required White chefs or bakers jacket (identifying name or logo allowed) Hair net & hat (required) Closed toe black shoes with a slip resistant sole (no heels, backless clogs, high heeled sandals or running shoes, no canvas or cloth material). Long pants, black & white checkered only. Apron, towels & oven mitts. No jewelry allowed (rings, studs, bracelet, earrings, watches, etc) Any and all hand tools (please mark all your belongings), including: mixing machine (eg: Kitchen Aid etc.) scale, bench scraper/ dough divider, mixing bowls and pots, bowl scraper, decorating tips, docker, dough thermometer, calculator, hand wire whisk, knives (French, paring, palette, serrated), pastry brushes, pastry wheel, piping bags, piping tips, rolling pin, silpats, ruler, scissors, spatulas, turntable, wooden spoons, and cutting board. Bring ½ trays (12 x 16 ). Portable propane burners (propane canisters) and / or induction burners with pots. Judging Criteria: Page 4 of 5

5 Safe and sanitary food handling practices. Interpersonal skills professionalism, including cooperation and demeanor during competition with fellow contestants, committee members and judges. In case of a tie, (ties are not permitted) the committee will refer back to the safety & sanitation mark. The competitor with the highest mark in that category shall be declared the winner. In the event that the safety and sanitation mark is also a tie, judges will refer to the occasion cake and the highest score in this category will be declared the winner. Preparation (including written plan or timetable/production schedule), measurement, sequencing, and clean up. Your plan must be accessible for the judges at all times. Creativity and originality where appropriate. Speed in relation to quality. Final product, including presentation, taste and texture of products. POINT BREAKDOWN: POINT BREAKDOWN /100 Professionalism, excess /waste, sanitation, safety 22 Cookie 15 Choux paste 13 Fruit Tarts 12 Bread Production 20 Occasion Cake 18 TECHNICAL COMMITTEE: Leanne Bentley Co-Chair lbentley@vcc.ca T: ext Christine Beard Co-Chair christine@picachef.com T: Ken Harper Ken.Harper@viu.ca T: ext.6442 If you have any questions, please contact either co-chair at the above addresses. Gold medal winners at the BC Skills Competition may be eligible to compete in the 2016 National Skills Competition at the Moncton Coliseum in Moncton, New Brunswick from June 5-8 th, Skills Canada BC reserves the right to alter and update contest information. Please check the website for changes. Page 5 of 5