TCDSB - SKILLS COMPETITION Culinary Art Competition

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1 TCDSB - SKILLS COMPETITION Culinary Art Competition Date: March 14, 2015 Humber College Blvd Kitchen: D 128 Competition Chair: Vince Locacciato Two winners will go on to compete at the qualifying round at Humber College on April 18th Number of Participants per school: 2 Deadline for Registration: 12 th February

2 Skills Canada Culinary Art Competition Registration Form School: Tel. # Teacher in Charge: Address: Students Competing Name : Student # Name: Student # Please make the facilitators aware of ability/allergy concerns All students must have a board employee in attendance at all times

3 TCDSB - SKILLS COMPETITION Culinary Arts Humber College (North Campus) Saturday March 18, 2015 REGISTRATION: Students wishing to compete in this year s competition must register via PURPOSE OF THE CHALLENGE To evaluate each contestant s preparation for employment in the food service industry and to recognize outstanding students for excellence and professionalism in culinary arts. DURATION Hours SKILLS AND KNOWLEDGE TO BE TESTED The competition will comprise the preparation of a 3 Course Meal. Presentation of dishes is according to attached schedule An official time clock will be designated. Common table ingredients are listed in the document: Students will prepare two (2) portions of each course (1 for judges, 1 for display) STUDENTS will prepare and submit to the co-ordinator a menu card describing the dishes they will be preparing in the competition on the day of the event 9:30 am (latest) CLOTHING REQUIREMENTS All articles required to be worn are the sole responsibility of the contestant. There must be no school identification on the uniform. The mandatory clothing requirements are the following: Cooks Jacket Apron Chef s Hat (hair net if required) Necktie Suitable footwear (safety and non-slip soles) Check or white cook s pants SPECIFIC REQUIREMENTS Competitors may not bring any food type to the competition site. Including wood chips, beans, oil spray etc. EQUIPMENT AND MATERIALS: Supplied by Competitor: Personal tool kits, including knives Competitors may also bring all needed equipment such as Saran wrap, aluminium paper, wax paper, plastic food containers, scale, kitchen towels, oven mitts and sanitizing spray bottles 4

4 Supplied by Committee: 2 salad plates or bowls with liners* 2 dinner plates* 2 dessert plates* All food items Conduction Range Pots and Pans Refrigeration and Freezer Hot and Cold Running Water Cleaning Supplies *NOTE: competitors may bring their own plates to serve the dishes, but we will have some available for use if the competitors require. SCHEDULE FOR THE DAY All Competitors must be present for registration. Completed Menu Cards Must Be Submitted by 9:30 am on the day of Competition. Orientation and Registration 8:30 am 9:00 am Menus Submitted to Co-ordinator 9:30 am Practical Competition Start Time 9:30 am First Course Presentation 1:00 pm 1:10pm Second Course Presentation 1:20pm 1:30 pm Dessert Course Presentation 1:40pm 1:50pm Competition Finish Time 2:00pm Contestants may not leave the competition site until released by the head judge. No plates will be judged after 2:00pm Light lunch and beverages supplied throughout the day. REFERENCE MATERIAL Every competitor can bring and consult reference books or personnel recipes during the contest. The organiser will not furnish recipes for the set menu. You have to cook and present the following menu for 2 people: Starter Mulligatawny Soup 2 portions- 250 mls each Pan seared chicken breast with Chasseur Sauce Spanish pilaf rice Main Course Glazed Carrots Wilted Spinach Crème Brule Fresh Berry garnish Dessert Tuilles Common Table

5 Meat Produce Herbs/Spices Dry Stores Chicken Breast Mushrooms Parsley Flour (on the bone) Onions Mint X Fine Sugar Green Onions Thyme Yellow Sugar Shallots Garlic Ginger Tomatoes Carrots Celery Spinach Tarragon Cumin seed Cilantro Coriander Curry Powder Chives Vanilla Essence Berries (subject to availability) Lemons Salt/Pepper Celery seed Dairy: Chocolate/ Nuts Butter Chocolate White Demi Glace Cream 18% Sliced Almonds Chicken Stock Cream 35% Dark Chocolate White Wine 2% Milk White Chocolate (cooking) Eggs Cocoa Milk Powder NOTE: All quantities of items in food basket and on common tables with be made public only during the competition. All items are subject to changes without notice, depending availability. INSTRUCTIONS

6 For all plates, the presentation should be modern and clean. The portions should be for a 3-course menu. Decoration is free, but the menu titles should be respected. The menu has to be prepared from the food basket and items on the common food table. You should not waste any food items from the common tables; waste will be marked accordingly. One plate of each service has to be put on the judge s table. The other is for the display table. Reference books and recipes can be consulted all day long. Your menu must be presented to the chair at the designated time stated at orientation.

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