BAKING (Post Secondary/Apprentice) B.C. SKILLS COMPETITION 2016 SCOPE DOCUMENT Competition date April 13 th, 2016 Competition Location Abbotsford Trade Number 32 Trade Name Baking / Pâtisserie Level Post Secondary / Apprentice 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 set-up of your workstation. Do not be late. REGISTRATION: BRIEFING: SET UP TIME: CONTEST TIME: 6:45 AM 7:10-7:30 AM 7:30-8:00 AM 8:00AM-3:00 PM CONTEST LENGTH: 7 HOURS (With an additional 20 minutes for cleaning) Purpose of the Challenge: To measure each contestant s job readiness & highlights the excellence and professionalism in the area of Artisan pastry work. Skills & Knowledge to be tested: All recipes provided by contestants. Marzipan Figurines French Pastries Entremet (Mousse style cake) including plated presentation Chocolates Molded Chocolate Show Piece Page 1 of 6C:\Users\lbentley\AppData\Local\Microsoft\Windows\Temporary Internet Files\Content.IE5\VDJGEXSE\Skills BC Post Secondary Scope 2016
Practical Exam (100%) 1) MARZIPAN FIGURINES: Must be presented at 10:20-10:30 am Two (2) identical figurines (ex: 2 monkeys or 2 dogs, animals only) No Trade-Mark Characters. Marzipan must be made from scratch using a total of 120g of Marzipan (i.e.: 59 61g per figurine) No use of molds or pre-made bases allowed, hand moulded figures only. 2) FRENCH PASTRIES: Must be presented at 12:00 pm 6 identical French pastries using Sweet Short Pastry Dough 6 identical French pastries of competitor s choice Garnish at participant discretion Both French pastry types can be any shape (square, rectangle, triangle, round) but must fit inside a twoinch by two-inch space/diameter (2 x 2 or 5cm x 5cm) and cannot exceed a height of (3 7.6 cm) excluding decoration height. 3) ENTREMET (Mousse style cake): Must be presented at 1:20-1:30 pm One 8 round mousse style cake One plated slice of cake (1/12 th portion cut from cake) Entremet maxium height 3 and is judged on appearance, taste and texture Flavour is participant s choice One (1) 7 genoise sponge will be provided to each competitor Entremet presented on a round white plate (plate provide by competitor) Plated slice must include a sauce or coulis - fruit is optional Remaining entremet must be left uncut and decorated as a whole A chocolate decoration must be included both on the cake and the plated dessert No sugar decoration is permitted 4) MOLDED CHOCOLATES: Must be presented at 2:50-3:00 pm Ten (10) molded chocolates 10 15g each Five (5) chocolates must be included on the Show-Piece. Five (5) chocolates must be presented on a plate. Chocolate type for exterior is competitor s choice Filling is not limited to but must contain a layer of ganache Cocoa butter colours are permitted, no metallic (lustre dust) colours or gold or silver leaf allowed Page 2 of 6C:\Users\lbentley\AppData\Local\Microsoft\Windows\Temporary Internet Files\Content.IE5\VDJGEXSE\Skills BC Post Secondary Scope 2016
5) CHOCOLATE SHOW-PIECE: Must be presented at 2:50-3:00pm One show piece with the theme Russian Architecture (Inspiration Saint Basil s Cathedral) Demonstrate different techniques such as spraying or texturizing, molding and geometric shapes Figurines not permitted One half (50% of the show-piece must remain natural, unsprayed, with no texture on it) Cocoa butter colors are permitted, no lustre dust or metallic colours, no gold or silver leaf Note: Presentation piece cannot exceed 6 x 6 x 18 (12.5 cm x 12.5 cm x 44 cm) 5 of the 10 chocolates must be presented on the showpiece Each competitor will be provided with 2kg of Dark Couverture, 2kg of Milk Couverture and 1 kg of White Couverture. This chocolate will be used in all products requiring couverture, including pastries and cake. Note: Products may be presented no earlier than 10 minutes before 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 toe shoes. (no canvas top footwear permitted within the competition booth). Page 3 of 6C:\Users\lbentley\AppData\Local\Microsoft\Windows\Temporary Internet Files\Content.IE5\VDJGEXSE\Skills BC Post Secondary Scope 2016
EQUIPMENT / TOOLS / MATERIALS: Supplied by Committee: Baking Trays (full size 16 x 24 ), work tables, presentation tables, tablecloths, sinks, refrigerator/freezers (one unit), ovens, rack & roll, blast freezer, proofer and stainless steel tables for Kitchen Aid mixers. All baking ingredients & materials listed on ingredient list. 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, Watch, Bracelet, Studs, etc) Any and all hand tools (please mark all your belongings), including: mixing machine ( eg: Kitchen Aid etc.) scale, bench scraper/ dough divider, bowls, 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, cutting board & heat gun. Bring ½ trays (12 x 16 ). Portable propane burners and/or induction burners with pots. Colours, cocoa butter colours or any extra ingredients required that are listed on ingredient list as permitted (only ingredients listed as permitted will be allowed, judges to inspect prior to competition start) Plates for plated dessert and plates for displaying all products to be judged. Page 4 of 6C:\Users\lbentley\AppData\Local\Microsoft\Windows\Temporary Internet Files\Content.IE5\VDJGEXSE\Skills BC Post Secondary Scope 2016
Judging Criteria: 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 safety & sanitation are also a tie, judges will refer to the chocolate showpiece mark, and the highest score in that category will be declared the winner Preparation (including written plan or timetable/production schedule), measurements, 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 Break Down: POINT BREAKDOWN /100 Professionalism, excess /waste, sanitation, safety 20 Marzipan Figurines 10 French Pastries 22 Entremet / Mousse Cake 15 Plated Mousse Slice 5 Chocolate Molded 11 Chocolate Presentation Piece 17 TECHNICAL COMMITTEE: Leanne Bentley Co-Chair lbentley@vcc.ca Tel: 604.871-7000 ext. 8360 Christine Beard Co-Chair Christine@picachef.com Tel: 604.734 4488 Ken Harper ken.harper@viu.ca Tel: 250-760-6442 ext.6442 Gold medal winners at the BC provincial skills competition may be eligible to compete in the National Skills Competition taking place at the Moncton Coliseum in Moncton New Brunswick from June 5-8, 2016 Skills Canada BC reserves the right to alter & update contest information. Please check the website for changes. Page 5 of 6C:\Users\lbentley\AppData\Local\Microsoft\Windows\Temporary Internet Files\Content.IE5\VDJGEXSE\Skills BC Post Secondary Scope 2016
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