Competition Brief Competition title and level Advanced Patisserie and Confectionery Entry requirements Competitors must be working towards a level 3 qualification in Patisserie and Confectionery or equivalent. Only TWO entries per college / training provider permitted Competition outline Competitors are required to complete 3 tasks. Task 1: Hot Dessert Competitors shall produce two () similar portions of a hot soufflé dessert (panada base), flavour of the Competitor s choice. Task : Modelling Make and present two () types of hand moulded forms (e.g. figures/ animals /fruits), in marzipan and/or sugar paste (both pastes can be used in combination), following your own theme. Two of each type should be produced (4 total) and each type must be similar in weight, shape and colours. Each form should weigh up to 80 grams maximum. Task 3: Chocolates One (1) ganache based chocolate, 15 pieces to be produced of one variety, piped individually and dipped completely in a way that demonstrates your piping skills.
The detail
Competitors to report to reception, CAVC Address City Centre Campus Dumballs Road Cardiff CF10 5BF At 9am Competitors will be given 1 hour to set up. This time is to allow competitors the opportunity to gather and check commodities and equipment, and to organise their work stations. The time is not to be used for food preparation and cooking. Competitors will be given 3.5 hours to complete and present all items to the judges. All equipment and stations must be cleaned within the final time, failing to do this will result in marks being deducted. All ingredients and equipment will be provided by the competitor. Task 1: Hot Souffle The soufflé must be served with a suitable sauce. Dishes to be no more than 8cm in diameter. The soufflé should be served in the vessel in which it is baked. All service ware to be provided by the competitor. Task : Modelling They must be presented directly on a presentation flat with no additional show pieces. Techniques may include, air brushing, painting, flaming, and coloured marzipan/sugarpaste. Moulds and leaf presses cannot be used and all work should be by hand, however the use of cutters and modelling tools is allowed.
Only marzipan and sugarpaste can be used except for Royal icing and chocolate which can be used for decoration. No lacquer allowed. Task 3: Chocolates Dark, milk or white couverture may be used as you prefer and must be displayed tempered for dipping (no additional coatings). Ten (10) pieces to be presented on the same platter as the modelled forms Five (5) pieces to be plated for tasting. Both trays must contain identical pieces and be presented at the same time on the presentation table No ready-made transfer sheets to be used Each finished chocolate should weigh a maximum of 15g Instructions to the Competitor Total time for the test project is 3.5 hours Recipes can be taken from any cookbook or from personal collections of recipes A simple portfolio of the work you intend to produce should be presented at the start of the test
Marking and assessment
Detailed Marking Criteria Task 1: Hot Souffle 1.1 1. Marking Aspects / Details Blind Marking Design and workmanship (originality, combining all required elements) Taste authentic to type, balanced, harmonious combination and contrasts Maximum Marks 1.3 Textures (combination of different textures which contrast well) 1.4 Hygiene and organisation 1.5 General impression of presentation 10 Task : Modelling Marking Criteria Maximum Marks.1 Moulding smooth, crack-free. Harmonious colour combinations.3 Creativity and general impression.4 Hygiene and organisation.5 Within weight restriction and quantity 10
Task 3: Chocolates Marking Criteria Maximum Marks 3.1 3. 3.3 Ganache smooth, emulsified texture even, neat piped Quality of chocolate thin, neat coating of tempered couverture Taste authentic to type, balanced, harmonious combination and contrasts 3.4 Hygiene and organisation 3.5 Within weight restriction and quantity 10 Competition rules
1. Standards of dress should be professional and adhere to health and safety standards.. Competitors will receive a health and safety briefing at the start of the competition. 3. Competitors will start and finish work as instructed by the judges. 4. All dishes must be presented within the allocated time. 5. All entries must be received by 8 th Feb 017 6. Competitors must provide their own ingredients and equipment. 7. All competitors must ensure their station is left clean and tidy. 8. Competitors must take a 30 minute break. 9. No pre-prepared items permitted. Contact details If you require further information please contact: Linda Thomas Linda.thomas@colegsirgar.ac.uk 01554 74897