Embed Size (px)
Citation preview
Skills Canada National Competition Contest Description
32 – Baking / Post-Secondary June 4-7, 2014 - Toronto
SCNC 2014 – Contest Description (Scope Document) 32- Baking
Page 2
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 a new initiative that requires the integration and identification of Essential Skills in contest area descriptions and competition scopes. 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: · 1Numeracy, 2Oral Communication, 3Working with Others, 4Continuous Learning, 5Reading Text, 6Writing, 7Thinking, 8Document Use, 9Digital
These essential skills have been identified in section 2.3 and/or 3.2 of your Contest Description.
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: 6 hours contest, 30 minutes cleaning, 60 minutes lunch. Start and lunch times will be specified at orientation Day two: 6 hours contest, 30 minutes cleaning, 60 minutes lunch. Start and lunch times will be specified at orientation
2.3 Skills and Knowledge to be tested. • Marzipan figurines • French pastries • Entremet (Mousse style cake) including plated presentation • Assorted chocolates • Sugar presentation piece
SCNC 2014 – Contest Description (Scope Document) 32- Baking
Page 3
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 December, 2014 Equipment list May, 2014
3.2 Tasks that may be performed during the contest:
To be presented on DAY ONE • Marzipan figurines: MUST BE PRESENTED AT 3 p.m.
Make and present four (4) figurines (animals only): two (2) identical pairs (for example: 2 cats and 2 dogs) 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.
• French Pastries: MUST BE PRESENTED AT 4 p.m.(end time) Make and present the following French pastries: o six (6) identical French Pastries using Sweet Paste/Dough o six (6) identical French Pastries using Choux Paste o six (6) identical French Pastries of Your Choice Each pastry must fit inside a 2” (5cm) square and not exceed a height of 4” (10cm)8
All three types will be presented together on one tray/mirror
To be presented on DAY TWO • Entremet/Mousse style cake & one plated presentation: MUST BE
PRESENTED AT 1:00 p.m. o Cake must be made using mystery box ingredients o Cake must be 8” (22 cm) round 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 component5
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.
SCNC 2014 – Contest Description (Scope Document) 32- Baking
Page 4
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 11:00 a.m. on day one. • Assorted Chocolates: MUST BE PRESENTED AT 2:00 p.m.
Each competitor will be provided with 1.5 kg dark couverture, 1.5 kg milk couverture and 1 kg white couverture for ALL products requiring couverture (including pastries and cakes)5
Each competitor must prepare two styles of chocolates, 10g-15g each, ten (10) identical pieces of each. Both exteriors will be made from the same type of couverture.
1. Molded chocolates 2. Dipped chocolates: cut or piped and completely dipped using a dipping
fork – no transfer, acetate, powder or colour allowed – chocolate only
Present five (5) of each style twice. One set will be displayed on a plate, the other set on a mirror/plate.
• Sugar Presentation Piece MUST BE PRESENTED AT 3:00 p.m.(end time)
Each competitor must prepare a sugar presentation piece at minimum 4”x4”x12” or (10.5 cmx10.5cmx30cm) (LxWxH) and no larger than 5”x5”x18” or (12.5cmx12.5cmx44cm). 8 The competitor must demonstrate at minimum the following sugar skills: o Pouring o Pulling o Blowing Showpiece will be presented on a mirror.
Note that 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, 8Document Use.
SCNC 2014 – Contest Description (Scope Document) 32- Baking
Page 5
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 jewelry allowed. (rings, earrings, bracelet, studs, watches, etc)
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)
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 Sugar 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.
SCNC 2014 – Contest Description (Scope Document) 32- Baking
Page 6
7.2 Tie (No ties are allowed) In case of a tie the NTC members will refer back to the (Mise en place) mark. The competitor with the highest mark in that category shall 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 Nancy McRae [email protected] Western Region - Chair Hugo Bucher [email protected] Ontario Philippe Corbiere [email protected] Québec Olivier Courcoux [email protected] Atlantic Region Susan Morrison [email protected]
