High School Baking Challenge

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1 High School Baking Challenge Competition date: Saturday April 27, 2013 Location: SAIT Culinary Campus- Downtown Scotia Centre Forward registration to Blake Chapman: Registration information is included in the last page of this scope

2 CCF Calgary High School Baking Challenge Location: SAIT Culinary Campus, Second Floor, Scotia Centre The Culinary Campus is located at 226, Ave SW, Calgary, AB. For additional information please go to: Date: Saturday April 27, 2013 All teams must submit their menus & recipes by Monday April 8 th, 2012 Please submit to: & The recipes must work within the framework allowed by our par stock list; only ingredients contained in our stock list and approved ingredients are allowed in the competition. Please review the stock list contained within this scope for specifics. Calgary competition Co-Chairs: Blake Chapman- Peter Syriste CCC- Lead Judge: Rolf Runkel- Competition Timetable (times are subject to change to meet competition logistics): 8:00 am. Doors open 8:15 am. Orientation & Safety 8:30 am. Station prep (i.e. gathering & measuring of ingredients only) 9:00 am. Start baking 10:30 am. Present cookies 11:30 am. Present cake 12:30 am Present bread (all 3 varieties) 12:30 1:00 pm Clean up 1:15 pm Award presentation The purpose of the Baking Challenge is three fold: 1. To promote the trade of baking. 2. To promote professionalism, team building and pursuit of baking excellence. 3. To prepare students for the Skills Alberta Baking Competition to be held in Edmonton on May 15 & 16. For more info please go to: or find the scope at: Although AB Skills is a 2 day competition our one day event is closely based on the Skills scope with many matching components. Also note Skills is based on a single competitor while we have teams of two to promote participation and increase student involvement. Overview: Each two member team of High School students will prepare: One 1.5 kg bread dough divided to produce: -One 5 strand braided bread- 400 to 500 gram in BAKED weight -One free form bread- 400 to 500 gram in BAKED weight -12 identical round buns- 50 to 60 grams each BAKED weight 18 cookies; cookies must be piped; BAKED portion weight must not exceed 30 grams One 8 round sponge/génoise cake; divide the cake into three layers and decorate with butter cream icing only - competitors must make the icing during the competition. You must cut and present a slice to show the uniformity in slicing, layering, and decorating skills. 2/6

3 Presentation requirements: Cookies presented on ONE dish- supplied by the team Cake presented on ONE dish- supplied by the team o One sliced piece of cakes may be presented on a separate dessert plate or simply left on the serving tray removed from the cake to show the 3 layers Breads presented at ONE time using any presentation or style- teams are free to use artistic license to stand out from others and must provide all serving equipment Kitchen stations will be drawn and assigned by competition organizers. Food items listed as par stock will be made available to all participants and held in a common area. Judges reserve the right to limit quantities. Carefully note the presentation times for all components of the competition. All competitors are responsible for the complete cleanup of their work areas, stoves, sinks, floors and surrounding areas before leaving the competition site. Points will be deducted for competitors who do not comply. CLOTHING REQUIREMENTS: Please try to conform to AB Skills guideline as outlined below: Competitors will be professionally attired in white chef jacket, checked or black pants, apron, and hairnet as required. Chefs hats (or alternate hair restraint) must be worn by all competitors. Appropriate kitchen shoes (closed toes, non skid soles, leather style surface) We ask no athletic or running shoes please. EQUIPMENT AND MATERIALS: Competitors must bring their own small wares (i.e. various knives, whips, spatulas, wooden spoon, food containers, measuring cups &spoons, SS bowls, piping bag with tips, scale, oven mitts, muffin pan, etc.) and a suitable mixer (i.e. Kitchen Aid table top model) to mix the bread dough- the host school does not have enough mixers on hand to provide one to all teams so please bring your own. SAIT Culinary Campus will provide work stations, baking sheets, proofer, refrigeration and oven. Please direct any questions regarding the kitchen to Chef Rolf Runkel, SAIT Culinary Arts Instructor, via SAFETY REQUIREMENTS: Oven mitts, white terry cloth or t-towel. Non Slip leather style shoes. No rings, watches or personal jewelry. Competitors are required to observe all safety standards during the competition. REQUIRED PAPER WORK FOR EACH TEAM: Each team must have two copies of their menu; one visible at their work station and one for the tasting judges. Each team will have available at their work station all of their recipes for perusal. Each team will have posted at their work station a detailed workflow time sheet to help them keep within the required time frame and allow kitchen judges to assess progress. 3/6

4 JUDGING CRITERIA: Includes: Adherence to safety and sanitation practices. Interpretation and execution of scope documents (know what is expected and execute the plan). General baking & cooking skills, work habits, techniques, development of flavors, degrees of doneness, texture, temperature controls, presentation skills and effective utilization of food products. Waste control including excess amount of product produced Cooperation with others in kitchen, effective team participation. Bread- braided & free form Buns Cookies Shaping Shaping & consistency Portion & consistency Fermentation and yield Fermentation and yield Bake Bake Bake Taste Taste Taste Effective use of ingredients Effective use of ingredients Effective use of ingredients Presentation Presentation Presentation Cake: Taste of the cake Taste of icing Decoration Appearance Use of ingredients Presentation 4/6

5 High School Baking Challenge April 27, 2013 Par-Stock List Chocolate products Flour & Starch Nuts & Seeds Cocoa powder Bread flour Almonds sliced Coating chocolate- dark All purpose flour Pecan halves Coating chocolate- white Cornstarch Poppy seeds Sesame seeds Dairy & Fat Cream cheese Fresh Fruit, Herbs & Spices Processed fruit Whipping cream- 35% Basil fresh Raisins, sultans Butter unsalted Mint fresh Cranberries dried Whole milk Various assorted dry herbs Eggs large Kiwis Olive oil Raspberries Staples Sour cream 14% Strawberries Aluminum foil Vegetable oil Oranges & Lemons Cling film Vegetable shortening Cinnamon ground Silicon paper Decorating ingredients Piping jelly- assorted Jams, Glazes & Fillings Sweetening agents Apricot glaze Honey Flavouring Raspberry glaze Sugar brown Almond extract Sugar icing powder Lemon extract Leavening agents Sugar granulated Vanilla extract Fresh yeast Salt Baking powder Baking soda Competitors may bring food colours and Vanilla Beans if desired Please note: certain items such as fresh produce are subject to availability; substitution with frozen product may be necessary. Teams may request additional ingredients for this competition but remember this scope is built upon the AB Skills model; at provincials and national you may only use listed ingredients so it would be best to adapt at this level and be better prepared for more advanced competitions. Requested items will not necessarily be approved! You must supply any approved additional ingredient. Requested ingredient additions will be evaluated by the Competition Chairs and this decision is final; please submit requested ingredients no later than Monday April 8 th - you will be notified by Friday April 12 th of the decision. 5/6

6 CCFCC Calgary High School Baking Challenge COMPETITION GUIDE FOR TEACHERS AND STUDENTS: A maximum of 12 teams will be selected Teams of 2 students will prepare bread, one 8 cake and cookies in a set time period. Competitors are free to consult reference books of their choice. Teams must produce all food on site- no pre-made product allowed. Judges will consider work flow, baking techniques, flavour and product presentation. There will be two sets of judges: kitchen judges and tasting judges. Teams must clean their station, including all pots, pans and sundries, working surfaces as well as the floor, after they have completed the competition; each team must have a kitchen judge sign off on cleanliness or marks will be deducted. Teams may only have one item at a time in the oven Rational: oven space is limited ; also to evaluate time management skills The bread dough you make must be divided into three to create 3 separate products- you will NOT have time to make more than one yeast dough so make it multi-purpose. GENERAL INFORMATION: Teams may only have one item at a time in the oven Rational: see above. Teams will make all of the required items. Kitchen stations will be determined by draw. Basic ingredients are listed in the par stock table. The menu you design must draw only from the ingredients listed within this guide and pre-approved ingredients if applicable. Schools must bring their own equipment with the exception of listed supplied items. The required amount of each component will be presented to the judges at the same time. o Clean presentation dishes are important for the visual appearance of the food. Students will have a predetermined time to prepare their product; teachers or coaches may observe their students but must not in any way provide assistance or guidance during the competition; only kitchen judges may communicate with the students - Safety issues are the only exception where any instructor is expected to intervene with any student team to ensure an enjoyable experience for all. REGISTRATION PROCESS Spots allocated on a first come first served process; one team per school; a maximum of 12 spots available; on April 2 nd open spots will be filled by schools with multiple team requests. To reserve your spot please submit via the following information by April 1 st : Name of school Name of Culinary Teacher or Chef A confirmation by Blake Chapman will guarantee your spot at the competition. If you wish to submit more than one team please indicate your interest in entering a second team and we will notify you if additional spots are open for your school. Name of student competitors MUST be submitted by April 23 at the latest (for certificate printing) Please submit registration information to: Blake Chapman 6/6

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