COMPETITION SCOPE COMPETITION SCOPE 2015 Baking Competition
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1 COMPETITION SCOPE COMPETITION SCOPE 2015 Baking Competition TIME, LOCATION & COMPETITION INFORMATION Competition Date: Tuesday March 31 st 2015 Location: Monsignor Doyle C.S.S. Time: 8:00 am to 3:00 pm Room: 69 Competition Chair: Mr. T. Heinrichsberg First, second and third place winners will be notified and are required to attend an award ceremony on April 8 th 2015 at Conestoga College Doon Campus (6-7pm). All gold medal winners will advance to the Ontario Technological Skills Competitions (OTSC) taking place at RIM Park in Waterloo on May 5 th Gold medal winners of the OTSC will advance to the Canadian Skills Competitions taking place from May 27 th - 30 th PLEASE NOTE: It is recommended that students review their competition scope, times and locations of their competition on a continuous basis as ALL COMPETITION INFORMATION IS SUBJECT TO CHANGE AT ANY TIME. Page 1 of 7
2 PURPOSE OF COMPETITION To provide competitors with the opportunity to demonstrate, through practical and theoretical application, their skills and task knowledge in the industry relevant to: Competence and professionalism in commercial baking Applicable sanitation and safety rules in the kitchen Job interview skills SKILLS AND KNOWLEDGE TO BE TESTED (PRACTICAL, THEORY, JOB INTERVIEW) Yeast Bread & Rolls Measure, mix, shape, proof and bake one (1) free formed (400g) loaf. Design three (3) varieties of dinner rolls, four (4) of each variety at fifty grams (50g) each. Bring your own yeast bread dough recipe that must conform to competition ingredient list. See ingredient list for available raw materials. Important : Measurement of weight is after baking. Judges will check weight. Cookies: One type of short dough - piped: eighteen (18) identical cookies. Recipe must conform to ingredient list. Cookies should not exceed 3 wide. Choux Paste Measure, mix, shape and bake three (3) varieties of choux pastries, six (6) each of equal proportions. Students are expected to decorate finished pastries. Fondant and quick-mix custard to be provided. (Be prepared to make your own at the Canadian Skills Competition.) Lemon Meringue Pie Prepare pie dough and roll out one (1) pastry shell. Bake the pastry shell, let cool, fill bottom with lemon filling (your recipe). Top with meringue. Brown. Pie pan should not exceed 9 inches or 23 cm. (Bring own recipes). One (1) slice to be plated, plate supplied. Compete in a clean, safe and competent manner Bring own recipes. Recipes must conform to competition ingredient list. See ingredient list for available raw materials on page 7. Job interview and résumé Page 2 of 7
3 Regional Ontario Technological Skills Baking Competition This is a 5 hour contest. This is minimum a 7 hour day. 8:00am 8:30am /Orientation 8:30am 11:00 am /Contest 11:00 pm - 11:15 am /Lunch 11:15 pm 1:45pm /Contest 1:45 pm 3:00pm /Judging / Clean-up / Feedback 3:00pm /Estimated completion if kitchen is clean and all interviews complete Job interviews will be conducted throughout the workday. Be prepared to stop work (with notice) to complete a 10 minute job interview and a theory question. Competitors must be on time for their contest and must sign-in at their contest site prior to the start of orientation. If contestants are late it is at the discretion of the technical committee chair, the competitor may be permitted to compete but would not receive any additional time. Note that the Ontario contest contains an additional skill component and a longer contest time. If you qualify for the Ontario contest check the contest scopes carefully. Page 3 of 7
4 EQUIPMENT AND MATERIALS Supplied by Competition Committee: Proofers shared Ovens shared Burners shared Cooling racks shared Refrigerators and freezers shared Kitchen-Aid mixing machine with one (1) bowl, one (1) paddle, one (1) whip and one (1) dough hook per student Digital scales shared Cake boards, paper doilies, parchment paper, wax paper, aluminum foil, clear wraps and presentation plates Flat baking trays Water supply and electrical power Supplied by Student Small cooking pots/saucepans, measuring cups and devices All necessary and appropriate baking hand tools: French palette, paring and saw knives, metal, plastic and rubber scrapers, pastry brushes, wooden spoons, rolling pins, bowls and containers, nine (9) inch pie plate(no flan pans) Oven mitts Table cleaning brush, cleaning towels and drying towels Résumé Recipes ***Please mark all of your belongings*** Books, notes, materials and assisting devices are not permitted unless listed above. Media devices, such as cell phones, smart phones, mp3 players or PDAs are not permitted on the contest site. It is the responsibility of each competitor to supply the tools and supplies. Failure to supply the required tools and supplies may result in competitor not being allowed to participate. SAFETY Safety is a priority at all Technological Skills Competition. At the discretion of the judges and technical chairs a competitor can be removed from the competition site for not having the proper safety equipment and/or not acting in a safe manner. Competitors must show competence in the use of tools and/or equipment outlined in this scope and can be removed at the discretion of the judges and technical chairs if he/she does not display tool and/or equipment competency. Page 4 of 7
5 JUDGING CRITERIA JUDGING CRITERIA Yeast Bread 10% Varieties of Buns 15% Lemon Meringue Pie 15% Choux Pastry - 3 Varieties 18% Short Cookies 18 piped identical 12% Professional Uniform 4% Tools & Equipment Usage 20% Job Interview 4% Theory Question 2% Mark out of Judges shall deduct marks for excess ingredients used and unnecessary waste by students. As the rules state, there are no ties. If the score is even after the contest, the time competitors took to complete the project will be used as the tie breaker. JOB INTERVIEW To assist competitors in preparing for their job searches and to become valued employees, there is a job interview incorporated into each competition. On the day of their competition students are required to: 1) Bring a current resume 2) Be prepared to answer interview questions Performance in the interview accounts for 2% of the team s overall mark. Sample interview questions are available at PLEASE NOTE: there are no facilities for printing on-site at the competition. 15 MINUTE FOLLOW UP Some contests may include a 15 minute follow up session after the competition. This allows judges to provide feedback to students as a group Page 5 of 7
6 CLOTHING REQUIREMENTS Proper baker s uniform is to be worn; chef jacket, checked or black trousers, hairnet and/ or hat and no loose hanging hair. Competitors are to be dressed in a clean and appropriate manner. Competitors must follow all safety regulations related to clothing requirements. Jewelry such as rings, bracelets, facial piercings and necklaces or any items deemed unsafe by competition judges shall be removed. MEALS & BREAKS Each participant is required to bring a bagged lunch as they will not be allowed to purchase lunch during the competition. Any food brought to the venue must be nut free. Any nut products found on site will be removed. If a competitor requires a break to use the washroom or have a snack during their competition, they are required to approach the co-chair of the competition to request a short break. Participants will get 15 minutes for lunch. It is recommended that competitors eat a good breakfast on the day of the competitions. COMPETITORS ARE NOT PERMITTED TO SPEAK TO EACH OTHER DURING LUNCH or WASHROOM BREAKS. Failure to comply could cause immediate removal from the competition. PROJECTS: All projects are property of the Waterloo Catholic Skills Competition Committee. ADDITIONAL INFORMATION Use of personal devices (ipods, mp3 players, cell phones) are not permitted for use during the competition. Competitors may be disqualified for use of these devices. If you have questions about the Waterloo Catholic Skills Competition please contact: Tara Fitzgerald at the Waterloo Catholic DSB at Information on the Grievance Procedure can be found at Page 6 of 7
7 Baking Ingredient List / Regional Skills Contest 2014 Common Food Table Dry Goods Bread Flour Cake flour Pastry flour Baking Soda Cornstarch Baking Powder Instant dry yeast Salt Vegetable Oil Cocoa powder Cream of Tartar Raspberry jam Sugar Granulated Sugar, Brown Sugar, Icing Icing fondant Chocolate Chocolat Couverture - Milk Couveture - White Couverture -dark Flavourings nutmeg - whole cinnamon-ground instant coffee vanilla extract Produce Lemon Dairy Milk Cream 35% Eggs Butter, Unsalted Powdered Milk Vegetable Shortening Ready Made Custard Nuts poppy seeds sesame seeds Almonds Sliced Paper Supplies Papier Parchment Paper 16 X 24 doilies (10") cling film paper towels 9" pie plates Tin Foil Dish Soap Scour Pads Chix Cloths 10 X 10 X5 Page 7 of 7
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