2017 Central Regional Skills Canada Competition Contest Description (Scope Document) École Secondaire Notre Dame High School Thursday, April 27, 2017

Transcription

1 2017 Central Regional Skills Canada Competition Contest Description (Scope Document) École Secondaire Notre Dame High School Thursday, April 27, 2017 EVENT: Baking LEVEL: Secondary DURATION OF CONTEST: 4.5 HOURS LOCATION: Food Studies Lab 1515 COMPETITION SCHEDULE: ORIENTATION COMPETITION CLEAN UP COMPLETE & LUNCH AWARDS 8:00 AM 8:30 AM 1:00 PM 1:45 PM REGIONALIZED: YES If YES, to compete at the Provincial Skills Canada Competition students must qualify at their Regional Skills Canada Competition. AWARDS CEREMONY INFORMATION: Winners will be announced following lunch at 1:45 PM. CONTEST INTRODUCTION To evaluate each contestant s preparation for employment and recognize outstanding students for excellence in the professional baking industry. SKILLS AND KNOWLEDGE TO BE TESTED PROJECT DESCRIPTION 1) Bread and Bun Production: Must use a Challah Bread recipe (egg bread) Edible varieties only From one dough produce one 5 strand braided loaf. Must weigh between g after baking. From the same dough produce 6 hand rounded rolls with the finish of their choice. Each roll must weigh 50-60g after baking. 2) Occasion Cake 8 : You cut and present a slice to show the uniformity in slicing, layering, and decorating skills. Each competitor must make their own pastry filling and butter cream icing (no fresh fruit allowed in the layers of the cake). Competitors must prepare and bake their own 8 sponge cake. Maximum weight of the baked cake is 500g. 1 Last Updated March 13, 2017

2 Cut cake into three (3) layers. Make your own icing / filling. Iced cake height must not exceed 4.25 (11cm) (other decoration may be added on top of this) Inscription to read: Skills Canada Writing to be done using coating chocolate only Cake is required to be decorated Fondant may be used for decoration ONLY. Students may NOT cover the cake in fondant. Maximum 200 g per competitor will be available. Smooth finish on outside with shell piping on the top and bottom edges using Wilton decorating tip #32. Theme should be in keeping with inscription. A piece of cake will be cut and tasted by the judges Competitors are to supply their own cake board and plate for presentation. 3) Piped Shortbread Each competitor is required to produce 18 piped rosette shortbread cookies. d and finished weight to be 20 30g each. Please note that the ovens will be set at 375 F for all competitors. Competitors will be asked to not adjust the temperature of the ovens. After the competition, students can take all their baking and decorated products home, please bring appropriate containers and bags to transport your products home with you. UNIFORM Professional uniform is required to enter the competition area. A white chef s coat is required and it must be completely free of any names. White, checkered or black pants are required. Closed toe black or white shoes with a slip resistant sole. (no other shoes permitted) Apron, side towel and oven mitts No jewelry is allowed, which includes all earrings, bracelets, studs, watches etc. Long hair must be restrained. (long hair is any hair below the chef s coat collar) No nail polish or gel nails. EQUIPMENT AND MATERIALS COMPETITORS MUST SUPPLY: Bring everything you need for your competition except for the major equipment listed below. EQUIPMENT AND MATERIALS SUPPLIED BY THE COMMITTEE: All major equipment: oven, Kitchen Aid tabletop mixer with bowl and attachments, proofer, fridge, and freezer space and cooling racks, work bench, wash basins, baking sheets (16x24 inches 40 x 60cm) 2 Last Updated March 13, 2017

3 All food ingredients (only ingredients provided by the committee are allowed). JUDGING CRITERIA The criteria will include the judging of safety and sanitary practices, organization, handling of ingredients, hand tool manipulation, and the final product. Students may converse with the judges but are not allowed outside assistance during the competition hours. Bread Shaping Fermentation and Yield Buns Shaping Fermentation and Yield Cake Coating / Icing Decorations/ Piping Overall appearance RELATED CAREER AND TECHNOLOGY STUDIES COURSES Piped Rosette Shortbread Cookie Piping Consistency Work Smart & Safe Organization and Work Process Appearance Sanitation Work Safe Descriptions of all modules are located at the following website: FOD1010: FOOD BASICS FOD2050: BREAD PRODUCTS FOD1020: CONTEMPORARY BAKING FOD3030: CREATIVE BAKING FOD:2040: CAKE & PASTRY FOD3040: YEAST PRODUCTS CKA3400: KITCHEN ORIENTATION CKA3450: BAKESHOP 1 CKA3410: CULINARY FUNDIMENTALS CKA3470: YEAST PRODUCTS CLOTHING REQUIREMENT It is important that competitors present a professional image and appearance. Appropriate work clothing must be worn to compete. All clothing must be neat and clean and free of rips and tears. Casual wear such as shorts will not be permitted. No loose fitting clothes or jewelry. 3 Last Updated March 13, 2017

4 SAFETY The health, safety and welfare of all individuals involved with Skills Canada Alberta are of vital importance. Safety is a condition of participation with Skills Canada Alberta and shall not be sacrificed for the sake of expediency. At the discretion of the judges and technical committees, any competitor can be denied the right to participate should they not have the required proper safety equipment and/or act in an unsafe manner that can cause harm to themselves or others. ADDITIONAL INFORMATION Lunch will be provided for all competitors. Unfortunately, all allergies may not be able to be accommodated for. Please connect with the local Regional Coordinator for more information. Regulations & Policies: A copy of the Skills Canada Alberta Regional Regulations & Policies can be found at the following link: COMMITTEE MEMBERS Jeff Lerouge, jeff.lerouge@rdcrs.ca École Secondaire Notre Dame High School 4 Last Updated March 13, 2017

5 INGREDIENT LIST DAIRY & FAT STAPLES Whipping Cream Silicon Paper Butter, unsalted Cling Film Whole Milk Aluminum Foil Eggs, large Cardboard Cake Circles (8") Vegetable Oil Paper Towels FLAVOURING Lemon Extract Almond Extract Vanilla Extract Salt Cinnamon Cocoa Powder FLOUR Bread Flour All-Purpose Flour PROCESSED FRUIT/HERBS Raisins Cranberries, dried Fresh Lemons/Oranges Rosemary DECORATING INGREDIENTS Coating Chocolate LEAVENING AGENTS Instant Yeast Fresh Yeast Baking powder / Baking Soda Cornstarch NUTS & SEEDS Poppy Seeds Sunflower Seeds Sesame Seeds SWEETENING AGENTS Sugar, granulated Sugar, icing powder Sugar, golden Honey Glucose Syrup Rolled Fondant (200 g per student) You may bring your own food color or vanilla bean paste. Only the ingredients listed may be used during the competition, no others will be allowed other than those listed above. 5 Last Updated March 13, 2017