2016 Central Regional Skills Canada Competition Baking Hunting Hills High School, Red Deer April 15, 2016

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1 2016 Central Regional Skills Canada Competition Baking Hunting Hills High School, Red Deer April 15, 2016 EVENT: Baking DURATION OF CONTEST: 4 HOURS LEVEL: Secondary LOCATION: Hunting Hills High School Food Studies Lab Room 1348 COMPETITION SCHEDULE: SET UP AND ORIENTATION COMPETITION CLEAN UP & LUNCH AWARDS 8:00 8:30 AM 8:30 AM - 12:30PM 12:30 1:30 PM 1:30 PM REGIONALIZED: YES If YES, To compete at the Provincial Skills Canada Competition students must qualify at their Regional Skills Canada Competition. CONTEST INTRODUCTION To evaluate each contestant s preparation for employment and recognize outstanding students for excellence in the professional baking industry. SKILLS AND KNOWLEDGE TO BE TESTED PROJECT DESCRIPTION 1) Bread and Bun Production: Must use a Challah Bread recipe (egg bread) Edible varieties only From one dough produce one 5 strand braided loaf. Must weigh between g after baking. From the same dough produce 6 hand rounded rolls (must be round rolls) with the finish of their choice. Each roll must weigh 50-60g after baking. 1 Last Revised

2 2) Occasion Cake 8 : You must cut and present a slice to show the uniformity in slicing, layering, and decorating skills. Each competitor must make their own cream/icing for filling and icing (no fresh fruit allowed in the layers of the cake). Maximum weight of the baked cake is 500g. Cake sponge must be made during competition (new 2016) Maximum weight of the baked cake is 500g. Students are not permitted to make three separate cakes. Cut cake into three (3) layers. (this must be a demonstrated skill during competition) Make your own icing / filling. Iced cake height must not exceed 4.25 (11cm) without decoration! (other decoration may be added on top of this) The cake has to be iced inside and outside with the same cream/ icing Inscription to read: Skills Canada Alberta Writing to be done using coating chocolate only Cake is required to be decorated, but fondant decoration is not a requirement Smooth finish on outside with shell piping on the top and bottom edges using Wilton decorating tip #32 Theme should be in keeping with inscription. A piece of cake will be cut by you to be tasted by the judges (presented on a round plate, plates will be supplied) 3) Piped Shortbread Each competitor is required to produce 18 piped rosette shortbread cookies. Baked and finished weight to be 20 30g ea. Competitors are responsible for labeling any product that is stored off of their station during the competition. At the conclusion of the competition, students can take all of their baking and decorated products home, please bring appropriate containers and bags to transport your products home with you. 2 Last Revised

3 UNIFORM Professional uniform is required to enter the competition area. A white chef s coat is required. White, checkered or black pants are required. Closed toe black or white shoes with a slip resistant sole. (no other shoes permitted) Chef hat or cap is required for all participants. Apron, side towel and oven mitts. No jewelry is allowed, which includes all earrings, bracelets, studs, watches etc. Long hair must be restrained. (long hair is any hair below the chefs coat collar) No nail polish Equipment and Materials Competitors Must Supply : Bring everything you need for your competition, some equipment (listed below) will be provided if needed. COMPETITORS MUST BRING ALONG A TABLETOP MIXER (KITCHEN AID/CUSINART) FOR THEIR OWN USE DURING THE COMPETITION. Event space is not able to provide these this year. Equipment and Materials Supplied by the Committee: All major equipment: Oven, proofer, fridge, and freezer space and cooling racks, work bench, wash basins, baking sheets All food ingredients (only ingredients provided by the committee are allowed) 3 Last Revised

4 RELATED CAREER AND TECHNOLOGY STUDIES COURSES Descriptions of all modules are located at the following website: FOD1010: FOOD BASICS FOD2050: BREAD PRODUCTS FOD1020: CONTEMPORARY BAKING FOD3030: CREATIVE BAKING FOD:2040: CAKE & PASTRY FOD3040: YEAST PRODUCTS CKA3400: KITCHEN ORIENTATION CKA3450: BAKESHOP 1 CKA3410: CULINARY FUNDIMENTALS CKA3470: YEAST PRODUCTS CLOTHING REQUIREMENT It is important that competitors present a professional image and appearance. Appropriate work clothing must be worn to compete. All clothing must be neat and clean and free of rips and tears. Casual wear such as shorts will not be permitted. No loose fitting clothes or jewelry. No clothing worn outside of competition area (street clothing) is allowed! SAFETY The health, safety and welfare of all individuals involved with Skills Canada Alberta are of vital importance. Safety is a condition of participation with Skills Canada Alberta and shall not be sacrificed for the sake of expediency. At the discretion of the judges and technical committees, any competitor can be denied the right to participate should they not have the required clothing and proper safety equipment and/or act in an unsafe manner that can cause harm to themselves or others. ADDITIONAL INFORMATION LUNCH will be provided for Competitors in Room 1309 Awards ceremony information: Ceremony is will be held directly after lunch once judging has been completed. Regional Regulations & Policies: A copy of the Skills Canada Alberta Regional Regulations and Policies can be found at the following link: 4 Last Revised

5 JUDGING CRITERIA: The criteria will include the judging of Food safety and sanitation practices, organization, handling of ingredients, hand tool manipulation, and the final product. Students may converse with the judges but are not allowed outside assistance during the competition hours. Bread Shaping Fermentation and Yield Bake Taste Buns Shaping Fermentation and Yield Bake Taste Work Smart & Safe Organization and Work Process Appearance/ Uniform Sanitation Work Safe Piped Rosette Shortbread Cookie Piping Consistency Bake / Appearance Taste Cake Filling / Coating / Icing Decorations/ Piping Overall appearance Taste / Texture of Sponge Taste / Texture of Icing COMMITTEE MEMBERS Kimberly Vanden Broek Jeff Lerouge Gloria Williamson kimberlyrvb@gmail.com (not active) Hunting Hills High School 5 Last Revised

6 INGREDIENT LIST DAIRY & FAT STAPLES Whipping Cream Silicon Paper Butter, unsalted Cling Film Whole Milk Aluminum Foil Eggs, large Cardboard Cake Circles (8") Vegetable Oil Paper Towels Olive Oil Cream Cheese (max 450 gr per competitor) JAMS/GLAZES/FILLINGS Apricot Glaze DECORATING INGREDIENTS Raspberry Jam Coating Chocolate LEAVENING AGENTS FLAVOURING Instant Yeast Lemon Extract Fresh Yeast Almond Extract Baking powder Vanilla Extract Baking Soda Salt Instant coffee NUTS & SEEDS Almonds/sliced FLOUR Poppy Seeds Bread Flour Sunflower Seeds All-Purpose Flour Sesame Seeds Pastry Flour Cake Flour SWEETENING AGENTS Sugar, granulated FRUIT Sugar, icing powder Raisins, sultans Sugar, brown Cranberries, dried Honey Lemons Rolled Fondant You may bring your own food color. Only the ingredients listed may be used during the competition, no others will be allowed other than those listed above. 6 Last Revised