B.C. SKILLS COMPETITION 2017

B.C. SKILLS COMPETITION 2017 SCOPE DOCUMENT Competition date April 5 th, 2017 Competition Location Abbotsford Trade Number 32 Trade Name Level Baking / Pâtisserie Post-Secondary BAKING: POST-SECONDARY ONLINE REGISTRATION DEADLINE: March 31, 2017 CHECK IN: Registration will take place at the TRADEX Building, Abbotsford April 5 th, 2017 Please arrive in advance of the contest start time for registration, briefings and to set-up your workstation. Do not be late. REGISTRATION: BRIEFING: SET UP TIME: CONTEST TIME: 5:45AM 6:15-6:30 AM 6:30-7:00 AM 7:00AM - 3:00PM CONTEST LENGTH: 8 HOURS (With an additional 30 minutes for cleaning) Purpose of the Challenge: To measure the contestants job readiness and highlight the excellence and professionalism in the area of Baking and Pastry production. Skills & Knowledge to be Tested: (All recipes provided by contestants) Marzipan Figurines Miniature Pastries Entremets/mousse style cake Sugar showpiece

Timetable Set-up Cleanup 6:30-7:00AM Competition length 7:00AM- 3:00PM Marzipan Presentation Miniature Pastries Presentation Entremet Cake Presentation Sugar Showpiece 11:00AM 12:30PM 1:30PM 3:00PM 3:00-3:30PM Skills and Knowledge to be tested The confectioner/pastry competitor is a skilled individual who produces a wide range of intricate and predominantly sweet items. A degree of specialist knowledge and skill is required. Competitors will be tested on ingredient selection and portioning, mixing, make up procedures, methods of finishing, baking and presentation. The confectioner/pastry competitor will also be tested on their work efficiencies as they have to present products at specified times. During the competition the judges will be evaluating their workplace safety, sanitation, hygiene and organization. Competitors will also be evaluated on effective use of ingredients. Examples are: Are they producing only the required quantities Do they have significant quantity of extra product Did they have to re-make a product a second time All food waste must be placed into a bus tub, which will be provided at each workstation. Disposing of the food waste cannot be done until competitors have received notice from the judges at the end of each competition day. Their ability to work on their own and adapt to changing equipment and environment is essential.

TEST PROJECT Workstation Set Up During the thirty (30) minute set up time, competitors may organize all their equipment and small wares at their workstation. Competitors cannot collect ingredients from the central stores or do any scaling of ingredients. Judges will be validating their ingredients, small wares, and equipment in the last ten (10) minutes of the thirty (30) minute set up time. Tool boxes may be stored under tables if space permits, or they will be stored in a designated common area within the competition site. A determination by committee members on site will be made if the work space is too cluttered and unsafe with additional tool boxes in the competitor s area. If the workspace is deemed to be too cluttered, tool boxes may have to be moved to a designated common area within the competition site. Competitors are required to maintain a clean floor, keep their workstation clean and sanitized as required, and have their workstation empty, clean and sanitized ½ hour or 30 minutes after their end time by end of the competition day. Volunteers will assist with dishes. Competitors Portfolio Competitors will be equipped with a simple portfolio in the language of their choice to be presented on their bench at the start of their day one competition. Each competitor will bring (2) two copies of their Portfolios, one available for the judges and one for themselves: Title page Competitor introduction Recipes/formulas including methods from all the products the Competitor is planning to make. Recipes must be given in grams/kilograms. Timeline/schedule Competitors must have pictures in their booklets of all the finished products they will be making. Pictures must be placed with the correct formula/method in their portfolio.

Organization Competitors have 8 hours to produce all of the products described below. They are free to organize their work day as they wish, but they must respect the presentation times of each product as described in the Contest Description. Careful attention must be made to properly label their mise en place, and products that will be stored in the common fridges and freezers. THEME: MILLE ET UNE NUIT The theme THE THOUSANDS AND ONE NIGHTS needs to be in Modules B, C and D as required in the Modules. For Module E with respect to the SUGAR SHOWPIECE, the theme needs to be VISUALLY apparent in the showpiece. Presentation timing Products can be presented up to ten (10) minutes after their allotted time with a point reduction. All products presented after the ten (10) minute extension of the allotted time will receive a zero. Once the products are presented on the presentation table no alterations can be made, with the exception of the sugar showpiece which may be built on the presentation table at competitor s discretion. 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 portfolio at the start of the competition. Cell phones are not allowed.

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 Chef s pants (black, white or checkered), chefs coat, apron and hat Chef s Hat provided, hair must be restrained by hair net if it is past collar length. Contestants will not be allowed to participate without proper safety equipment. Trainer/helpers/volunteers helping the competitor set up / tear down must wear closed toed shoes. (no canvas top footwear permitted within the competition booth).

MODULE A - SAFETY, SANITATION AND ORGANIZATION Competitors will be assessed based on the following criteria s: Correct uniform, no jewelry Portfolio 2 copies Workstation sanitized by thirty (30) minutes after competition end Organization of tools and equipment Food Sanitation of raw material and ingredients Hygiene / Cleanliness work station Hygiene / Personal Effective Use of Ingredients Workplace Safety MODULE B MARZIPAN FIGURINES Must be presented at 11:00AM The Figurines must be chosen from the animals in: Volume 1 Les Mille et une Nuits: The competitors must choose from one of these three selected animals: Ox, Doe, Parrot. Make and present two (2) figurines (competitors choice): one pair of animals made from marzipan. Within the weight range of 60-80g. The two animals must be identical in weight with a maximum variance of +/- 1g. 8 The figurines must be done freehand, no use of molds is permitted. No use of inedible supports, toothpicks or wooden skewers are NOT permitted.

MODULE C - MINIATURE PASTRIES Must be presented at 12:30PM The Theme of Competition must be represented in the overall decoration of the Miniature Pastries. Competitors can choose from any volumes of Mille et une Nuit. Make and present the following two Miniature Pastries: Eight (8) identical Miniatures Pastries using Sweet Paste/Dough Eight (8) identical Miniatures Pastries of Your Choice Each pastry must have a minimum of three textures. The pastries must be different in shape, and must be between 40-50g. Two mirrors will be provided. Four Miniature Pastries using Sweet Paste and four Miniature Pastries of Your Choice will each be presented together on one mirror. One set will remain on the presentation table and one set will be used to judge. The mirrors will be supplied by Skills Canada. MODULE D ENTREMET/MOUSSE STYLE CAKE Must be presented at 1:30PM The Theme of Competition must be represented in the overall decoration of the cake. Competitors can choose from any volumes of Mille et une Nuit. Make and present the following: Two 6 diameter Entremet/Mousse Style Cakes The glazed cake cannot exceed a height of 8.9 cm or 3 1/2. Decorations on top of cake can exceed 8.9 cm or 3 1/2 Both cakes must be identical. The cakes must be glazed. Minimum of three textures. The cake to be judged and cut in half does not have to be decorated. Decoration is in alignment with the theme. The cakes will be presented on an 8 cake board. One cake will remain on the presentation table, and one cake will be cut in half by the competitor. From the cake cut in ½, one portion will remain on the presentation table and one portion will be used for judging. Three cake boards will be supplied by Skills BC.

MODULE E: SUGAR PRESENTATION PIECE Must be presented at 3:00PM (end time) Theme of Competition must be represented in the overall design of the Sugar Presentation Piece. Competitors can choose from any volumes of Mille et une Nuit. Each competitor must prepare a Sugar Presentation Piece with a maximum height of 75 cm 29.5 and a maximum width of 37cm or 14.5. The competitor must demonstrate at minimum the following skills: Casting Pulling Optional Skills: Blown The use of an air brush (lustre dust or metallic powders are allowed as an accent) Maximum of 5kg of Isomalt will be provided to each competitor. Competitors may assemble their showpiece on their presentation table. Equipment / Tools / Materials: Supplied by Committee: Baking trays (full size 16 x 24 ), baking trays (½ size 16 by 12 ) work tables, presentation tables, tablecloths, fridge/ freezer (single unit), sinks, ovens with stovetop, rack & roll, proofers, blast chiller. Stainless steel tables for Kitchen Aid mixers. All baking ingredients & materials. No additional ingredients except those on the permitted ingredient list will be allowed.

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, studs, bracelet, earrings, watches, etc) Any and all hand tools (please mark all your belongings), including: mixing machine (eg: Kitchen Aid etc.) scale, bench scraper/ dough divider, mixing bowls and 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, and cutting board. Bring ½ trays (12 x 16 ). Portable propane burners (propane canisters) and / or induction burners with pots. 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 the safety and sanitation mark is also a tie, judges will refer to the occasion cake and the highest score in this category will be declared the winner. Preparation (including written plan or timetable/production schedule), measurement, sequencing, and clean up

Point Breakdown: Module Task Total Marks Safety, Sanitation and Organization 18 Marzipan Figurines 10 Miniature Pastries w/sweet Dough 14 Miniature Pastries Free Choice 14 Entremets/Mousse Cake 19 Sugar Presentation Piece 25 Total Marks 100 Subjective Marks Perfect 10 Very good 9 Good 8 Rather good 7 Sufficient 6 Medium 5 Weak 4 Insufficient 3 Bad 2 Very bad 1 TECHNICAL COMMITTEE: Leanne Bentley Co-Chair Christine Beard Co-Chair lbentley@vcc.ca christine@picachef.com If you have any questions, please contact Leanne Bentley at lbentley@vcc.ca Gold medal winners at the BC Skills Competition may be eligible to compete in the 2017 National Skills Competition at the RBC Convention Centre in Winnipeg, Manitoba from May 31 - June 3 rd 2017 Skills Canada BC reserves the right to alter and update contest information. Please check the website often for changes.