Skills Canada National Competition Contest Description 32 Baking / Post-Secondary May 27-30, 2015 - Saskatoon
1. The Importance of Essential Skills for Careers in the Skilled Trades and Technology SCC is currently working with Employment and Social Development Canada (ESDC) in order to bring awareness to the importance of Essential Skills that are absolutely crucial for success in the workforce. This is part of an ongoing initiative that requires the integration and identification of Essential Skills in contest descriptions, projects, and project documents. Essential skills are used in nearly every job and at different levels of complexity. They provide the foundation for learning all other skills and enable people to evolve with their jobs and adapt to workplace change. Good Essential Skills means you will understand and remember concepts introduced in technical training. The level of Essential Skills required for most trades is as high or higher than it is for many office jobs. The following 9 skills have been identified and validated as key essential skills for the workplace in the legend below: 1 Numeracy, 2 Oral Communication, 3 Working with Others, 4 Continuous Learning, 5 Reading Text, 6 Writing, 7 Thinking, 8 Document Use, 9 Digital These essential skills have been identified with in section 2.3 and/or 3.2 of your Contest Description. The top three Essential Skills for your area of competition have been identified on your Project and all other supporting project documents. 2. CONTEST INTRODUCTION 2.1 Purpose of the Challenge. To measure the contestants job readiness and highlight the excellence and professionalism in the area of Artisan pastry work. 2.2 Duration of contest. First day: 5 hours contest, 30 minutes cleaning, Arrive at 11am and start at 12pm. Competition is 12pm to 5pm. Day two: 5 hours contest, 30 minutes cleaning, Arrive at 7am and start at 7:30am. Competition is 7:30 am to 12:30pm. 2.3 Skills and Knowledge to be tested. Marzipan figurines French pastries Entremet (Mousse style cake) including plated presentation Assorted chocolates Chocolate show piece Page 2
3. CONTEST DESCRIPTION 3.1 List of documents produced and timeline for when competitors have access to the documents. DOCUMENT DATE OF DISTRIBUTION VIA WEBSITE Ingredient list January, 2015 Equipment list January, 2015 3.2 Tasks to be performed during the contest: Theme of the Competition NATURE. All elements presented must follow this theme. To be presented on DAY ONE Marzipan figurines: MUST BE PRESENTED AT 3 p.m. Make and present four (4) figurines : one pair of animals (for example: 2 cats or 2 dogs) and one pair of insects (2 butterflies or 2 caterpillars) using 240g of marzipan i.e. 60g per figurines (tolerance between 59g and 61g). 8 No bases permitted. Must be done freehand, no use of molds permitted. To be presented on DAY TWO French Pastries: MUST BE PRESENTED AT 9:30 am) Make and present the following French pastries: o six (6) identical French Pastries using Sweet Paste/Dough o six (6) identical French Pastries of Your Choice Sweet Paste/dough must fit inside a 2 (5cm) square and not exceed a height of 4 (10cm) 8 Choice must be a rectangle 3 x 2 All pastries will be presented together on one tray/mirror Entremet/Mousse style cake & one plated presentation: MUST BE PRESENTED AT 10:30 a.m. o Cake must be made using at least 3 out of 5 mystery box ingredients o Cake must be 8 (22 cm) round no more than 3 high (not including decoration) o Must include at least 3 (three) different textures o A piece equal to one twelfth (1/12) of the cake with be cut and plated, the rest of the cake must be left uncut and decorated as a whole. The plated dessert must include a sauce/coulis component 5 Page 3
o o A chocolate decoration must be included on both on the cake and the plated dessert. No sugar decoration is permitted. The only permitted elements on the plate are the cake slice, sauce/coulis, chocolate decoration and fresh fruit. MYSTERY BOX: At the start of Day one the competitors will receive a list of five (5) ingredients that are NOT on the ingredient list. Three (3) of the five (5) ingredients must be used in the production of the entremet. Each competitor is required to inform the judges in writing (form will be provided) of their ingredient selection and how each will be used by 2pm:. on day one. Assorted Chocolates: MUST BE PRESENTED AT 11:30 a.m. Each competitor will be provided with 4kg dark couverture, 2kg milk couverture and 1kg white couverture for ALL products requiring couverture (including pastries and cakes) 5 1. Each competitor must prepare two styles of chocolates, 10g-15g each, ten (10) identical pieces of each. 2. Molded chocolates using Dark chocolate for the exterior (transfer, acetate, powder or colour allowed) 3. Dipped chocolates using milk chocolate for the exterior: cut (square or rectangle or round) and completely dipped using a dipping fork and leaving a mark NO transfer, acetate, powder, garnish or colour allowed chocolate only (no truffles allowed) Judges must be able to see the temper of the chocolate. Present five (5) of each style twice. One set will be displayed on a plate, the other set on a mirror/plate. Page 4
Chocolate Presentation Piece MUST BE PRESENTED AT 12:30 p.m.(end time) Each competitor must prepare a chocolate presentation piece at minimum 5 x5 x12 or (12 cmx12cmx36cm) (LxWxH) and no larger than 7 x7 x18 or (15cmx15cmx45cm). 8 The competitor must demonstrate at minimum the following chocolate skills: o Molding o Hand crafted flower using tempered and uncoloured chocolate only o At least 50% of the piece must remain natural, unsprayed, untextured, without use of colour. o Lustre dust or metallic powders are not allowed anywhere. Cocoa butter colours are acceptable on highlight pieces (example: a leaf) Showpiece will be presented on a mirror. 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. Essential Skills 5 Reading Text, 8 Document Use. 4. EQUIPMENT, CLOTHING, MATERIAL 4.1 Equipment and material provided by Skills/Compétences Canada Please see attached equipment list 4.2 Equipment and material provided by the competitor Please see attached equipment list 4.3 Required clothing (Provided by the competitor Professional Uniform is required White Chefs or Bakers jacket Black and white checkered pants only Hair net and cap/hat required Closed black shoes with a slip resistant sole (no high heels, sandals or running shoes) Apron, towels and oven mitts No jewellery allowed. (rings, earrings, bracelet, studs, watches, etc) Page 5
5. SAFETY REQUIREMENTS 5.1 List of required personal protective equipment(ppe) provided by competitors Closed black shoes with a slip resistant sole (no high heels, sandals or running shoes) NOTE: You must wear proper safety footwear and head covering to orientation. This included the competitor, trainers and the National Technical Committee, no exceptions. 6. ASSESSMENT 6.1 Point breakdown POINT BREAKDOWN /100 Mise en place 10 Marzipan figurines 11 French pastries 17 Entremet 15 Plated presentation 11 Assorted Chocolates 17 Chocolate Presentation piece 19 7. ADDITIONAL INFORMATION 7.1 Consecutive translation If consecutive translation is required on site, the Skills/Compétences Canada Provincial/Territorial offices must advise Skills/Compétences Canada National Secretariat a minimum of 1 month prior to the competition or this service might not be guaranteed. 7.2 Tie (No ties are allowed) In the event of a tie, the competitor with the highest score in the mise en place criteria will be declared the winner. 7.3 Competition rules Please refer to the competition rules of the Skills Canada National Competition. 8. NATIONAL TECHNICAL COMMITTEE MEMBERS Region Name Email address Pacific Region - Chair Nancy McRae nmcrae@vcc.ca Western Region Mary Jane Feeke mfeeke@rrc.ca Ontario Philippe Corbiere pcorbiere@niagaracollege.ca Atlantic Region Susan Morrison smorrison_garlock@hotmail.com Page 6