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Baking and Pastry - State Competition

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0% found this document useful (0 votes)
104 views8 pages

Baking and Pastry - State Competition

Uploaded by

Kim Arggie
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Baking and Pastry- State Competition

* This rubric to be used at Colorado FCCLA State Competition ONLY. Please


refer to the 2020-2021 Competitive Events Guide for the rubric to be used for
National Conference Competition
Baking and Pastry, a team event at State Conference 3. Each participant must complete the online project summary
(individual at National Conference), recognizes form located on the “Surveys” tab of the FCCLA Student Portal
participants enrolled in a Family and Consumer Sciences and provide signed proof of submission at the assigned
culinary arts industry training program for their ability to participation time.
demonstrate their baking and pastry skills through the 4. The competition recipes and equipment list for National
preparation of a quick bread, choux pastry, cookie, and Leadership Conference will be posted in the FCCLA Adviser
shaped yeast bread. Participants must develop a plan Portal on April 1. Any necessary large equipment will be
provided for national in-person competition. Only items on the
for the time allotted, prepare menu items given to them
list may be brought to the event. Any items not on the
at the time of the event, and present prepared items to
equipment list will be removed and returned to the participant
evaluators.
after clean up. For regional/state competitions, recipes and
equipment lists will be provided by the host facility and/or
state association.
EVENT LEVELS
5. National Leadership Conference (in-person competition)
Level 3: grades 11–12 participants will view the online orientation video found on the
official FCCLA YouTube channel, available in early June. Each
entry must complete and submit the required form to the
Level 4: Postsecondary
event room consultant at the time of competition. Only one
See page 72 for more information on event levels. form per entry is required. Contact State Advisers for
orientation procedures for competitions held prior to National
ELIGIBILITY & GENERAL INFORMATION Leadership Conference. If events are held virtually, these
1. Review “Eligibility and General Rules for All Levels of
points will be automatically awarded to all participants.
Competition” on page 73 prior to event planning and
preparation.
2. Eligible participants are members who are currently
or have been enrolled in a Family and Consumer
Sciences culinary arts industry training
program, as determined by their state
department of education. Students enrolled
in general food and nutrition courses not preparing
them for a career or employment in culinary arts are
not eligible.
GENERAL INFORMATION
Number of Prepare Equipment Competition In-Person In-Person Maximum In-Person In-Person
Participants Ahead of Provided for Dress Code Competition Competition Oral Competition Competition
per Entry Time In-Person Participant Room Presentation Evaluation Total Event
Competition Set Up / Consultant & Time Interview Time
Prep Time Evaluator Time
Review Time
1 Equipment Large Chef’s 15 minutes 15 minutes In-person: 2 15 minutes 3 hours and
equipment, uniform as prep time uniform and hours 45 cleanup 30 minutes
food described equipment minutes food
check production
Virtual: To Be
Determined

PRESENTATION ELEMENTS ALLOWED


Flip Props/ Presentation
Audio Costumes Easel(s) File Folder Portfolio Skits Visuals
Chart(s) Pointers Equipment
Chef Attire
Required

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BAKING AND PASTRY

Procedures and Time Requirements for State Virtual Competition


1. Participants MUST supply all necessary ingredients and equipment to prepare and serve the event
food. Participants must supply all food, supplies, and serving dishes for the food presentation. This
includes any equipment needed to prepare foods.

2. Participants will have 3 hours organize work area, obtain supplies, adapt the time management
plan, and prepare the required products according to recipe specifications. All food preparation
should be done within the allotted time (i.e. pre-chopped, pre-sliced, or pre-prepared food not
commercially manufactured are not permitted; knife work, marinating, food prep and any
cooking/baking must take place during the designated food preparation time).

PRESENTATION RECORDING SPECIFICATIONS


Participants will submit a maximum 186-minute video (3 hour and 6 minute) recording of them completing the
requirements of this event. The timing of the video is as follows:

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Baking and Pastry Specifications (continued)

Uniform and Appearance


Participants will be well groomed and wear appropriate, clean attire meeting the following standards:

Uniform, Jewelry and Clean and appropriate uniform including professional chef attire (chef coat/jacket; industry pants or
Personal Hygiene commercial uniform pants; apron; hair covering or chef hat; closed-toe, low heel, kitchen shoes made
with non-slip soles and sealed non-melting uppers (canvas shoes are not appropriate). No additional
jewelry, with the exception of a watch, is allowed. Facial hair is permitted if appropriate covering is
used. Hair is properly restrained with hairnet if hair extends past the neck line. Minimal makeup, no
cologne or nail polish. Acceptable graphics on the Culinary Arts uniform include the FCCLA logo,
school, chapter, or state name or logo, and individual name. No additional logos are permitted. If
required, additional logos may be covered with white cloth tape.

Safety and Sanitation


Participants, and their work areas, are kept sanitary and organized, meeting the following standards:

Workstation is kept neat, clean and organized in a safe and sanitary manner. Hand washing is done
Safety and Sanitation frequently. Food contact surfaces are cleaned and sanitized frequently. Proper knife safety is
demonstrated and small equipment is handled properly, according to industry standards. Complete final
cleanup and return supplies after event within designated time period. Baked goods internal
temperature is taken at center to reach required/desired food temperature.

Product Production
Participants will have 3 hours to prepare food products. Participants should be proficient in the preparation of all required
food products. Participants will demonstrate industry standards in the use of equipment, tools, and techniques.
Participants will follow directions and recipes to prepare food products that meet industry standards for appearance and
taste. The participants will present all items for evaluation at the end of the 3 hour period. There will be no extra time
allowed to complete preparation. All work must stop at the 3 hour time limit.

Equipment, Tools, Use proper equipment, tools, products, vocabulary, and techniques in the preparation of required
and Techniques items, including the use of scales for measuring ingredients and equal division of dough and batter.
Timeline Timeline is used and is accurate.
Mise en Place Work effectively and display organizational skills. Mise en place is well executed.
Product Appearance Products have appropriate color and doneness, are properly shaped and have visual appeal.
Product Consistency Size, shape, and/or color of products meet or exceed industry expectations. Correct amount (yield) of items
has been produced.
Baking Principles and Follow directions of recipes in proper sequence to demonstrate correct baking principles.
Techniques

2020-2021 COMPETITIVE EVENTS GUIDE ● ©Family, Career and Community Leaders of America, Inc. ● www.fcclainc.org 90
Baking and Pastry
STAR Events Point Summary Form

Name of Participant ___________________________________________________________________________________________________

Chapter____________________________________________ State_______ Team #_________ Station #______ Level______

1. Make sure all information at top is correct. If a student named is not participating, cross their name(s) off. If a team
does not show, write “No Show” across the top and return with other forms. Do NOT change team or station
numbers.
2. At the conclusion of evaluation, verify evaluator scores and fill in information below. Calculate the final score and ask
for evaluators’ verification. Place this form in front of the completed rubrics and staple all items related to the
presentation together.
3. At the end of competition, double check all scores, names, and team numbers to ensure accuracy. Sort results by team
order and turn in to the Lead Consultant.
4. Check with the Lead Consultant if there are any questions regarding the evaluation process.

ROOM CONSULTANT CHECK Points


Event Online Orientation 0 1
Documentation Official documentation not provided at Official documentation provided at
0 or 1 point presentation time or signed by adviser presentation time and signed by adviser
Proof of Project Summary 0 1
Form Submission Not presented to Room Consultant at Presented to Room Consultant at
0 or 1 point participation time participation time
Uniform and Appearance 1 3 5
1 to 5 points Unprofessional Unprofessional appearance or Professional attire worn:
uniform/attire or attire as marked below: __hair/beard restraints
includes __hair/beard restraints missing __kitchen shoes
graphics/logo not __kitchen shoes not worn __no visible jewelry
permitted in event __Jewelry uncovered __personal grooming meets
__personal grooming does not guidelines
meet guidelines
EVALUATORS’ SCORES ROOM CONSULTANT TOTAL
Evaluator 1__________ Initials __________ (7 points possible)
Evaluator 2__________ Initials __________ AVERAGE EVALUATOR SCORE
Evaluator 3__________ Initials __________ (93 points possible) _ _._ _
Total Score__________ divided by number of evaluators FINAL SCORE
= AVERAGE EVALUATOR SCORE (Average Evaluator Score plus
__________ Rounded only to the nearest hundredth (i.e. Room Consultant Total) _ _._ _
79.99 not 80.00)
RATING ACHIEVED (circle one) Gold: 90-100 Silver: 70-89.99 Bronze: 1-69.99
VERIFICATION OF FINAL SCORE AND RATING (please initial)

Evaluator 1__________ Evaluator 2__________ Evaluator 3__________ Adult Room Consultant__________ Event Lead Consultant__________

2020-2021 COMPETITIVE EVENTS GUIDE ● ©Family, Career and Community Leaders of America, Inc. ● www.fcclainc.org 91
BAKING AND PASTRY
Rubric
Name(s) of Participant
___________________________________________________________________________________________________

Chapter____________________________________________ State_______ Team #_________ Station #______ Level______

SAFETY AND SANITATION Points


Safety 0 1 3
0–3 points Station is disorganized, safety is Station is lacking neatness and organization, Station is very neat and organized, all knives and
disregarded questionable knife and small equipment safety small equipment are handled safely and properly.
Internal temperature correct and taken at center
Sanitation 0 1 3
0–3 points Disregards safety and created unsafe and Shows minimal safety and sanitation practices, Follows all safety and sanitation practices, food
unsanitary conditions surfaces inconsistently cleaned and sanitized, contact surfaces are cleaned and sanitized
inconsistent hand washing frequently, frequent hand washing
FOOD PRODUCTION
Equipment, Tools & 0 3 5
Techniques Selection and usage of tools/equipment Selection and usage of tools/equipment Selects and uses all tools/equipment correctly
0 – 5 points displays unacceptable demonstration of lacks understanding and demonstration of and safely following industry techniques,
skills skills including use of scales for measuring
Time Efficiency 0 3 5
0-5 points Timeline not used or Timeline submitted and Timeline is submitted, used and accurate
not submitted used but not accurate
Mise en Place 0 2-3 5
0-5 points Mise en place is poorly executed Mise en place lacks execution and/ Mise en place is well executed and
and displays unacceptable or displays basic organizational skills displays excellent organizational skills
organizational skills

QUICK BREAD
Appearance 0 1-2 3-4 5-6
0-6 points Items are visually unappealing. Items are a slightly too light or Slight color variance, good crust, Exceptional color and doneness, with
Appear to be either under too dark in color. Crust appears shape is visually appealing proper crust and crumb, visually
baked or burnt to be too soft appealing
Consistency 0 1-2 3-4 5-6
0-6 points Size, shape and/or color is Size, shape and/or color is Size, shape and/or color is Size, shape and/or color is
inconsistent. Incorrect yield inconsistent. Correct yield consistent. Correct yield exceptional and meets or exceeds
industry expectations. Correct yield
Principles and 0 1-2 3-4 5-6
Techniques Incorrect technique used Product over or under mixed, Product overmixed, tough or Correct techniques meeting industry
0-6 points throughout preparation incorrect proportions of with tunnels standards for quick bread
ingredients preparation
CHOUX PASTRY
Appearance 0 1-2 3-4 5-6
0-6 points Items are visually unappealing. Items are a slightly too light or Slight color variance, shape is Exceptional color and doneness, with
Appear to be either under too dark in color. Lacks visual good and visually appealing excellent shape and is visually
baked or burnt appeal. appealing
Consistency 0 1-2 3-4 5-6
0-6 points Size, shape and/or color is Size, shape and/or color is Size, shape and/or color is Size, shape and/or color is
inconsistent. Incorrect yield inconsistent. Correct yield consistent. Correct yield exceptional and meets or exceeds
industry expectations. Correct yield
Principles and 0 1-2 3-4 5-6
Techniques Incorrect technique used Product under or overmixed, Product mixed correctly, but Correct techniques meeting industry
0-6 points throughout preparation incorrect proportions of ingredient proportions not standards for choux pastry
ingredients correct
COOKIE
Appearance 0 1-2 3-4 5-6
0-6 points Items are visually unappealing. Appear Items are a slightly too light or Slight color variance, good crust, Exceptional color and doneness,
to be either under baked or burnt too dark in color. shape is uniform properly shaped and visually appealing
Consistency 0 1-2 3-4 5-6
0-6 points Size, shape and/or color is Size, shape and/or color is Size, shape and/or color is Size, shape and/or color is exceptional and
inconsistent. Incorrect yield inconsistent. Correct yield consistent. Correct yield meets or exceeds industry expectations.
Correct yield
2020-2021 COMPETITIVE EVENTS GUIDE ● ©Family, Career and Community Leaders of America, Inc. ● www.fcclainc.org 92
Principles and 0 1-2 3-4 5-6
Techniques Incorrect technique used Product over or under mixed, Product mixed correctly, but Correct techniques meeting industry
0-6 points throughout preparation incorrect proportions of ingredient proportions not standards for cookie preparation
ingredients correct
SHAPED YEAST BREAD
Appearance 0 1-2 3-4 5-6
0-6 points Items are visually unappealing. Items are a slightly too light or Slight color variance, good crust, Exceptional color and doneness,
Appear to be either under too dark in color. Crust appears shape is visually appealing, but properly shaped, visually appealing
baked or burnt to be too soft or tough cracks or blisters
Consistency 0 1-2 3-4 5-6
0-6 points Size, shape and/or color is Size, shape and/or color shows Size, shape and/or color is Size, shape and/or color is
inconsistent. Incorrect yield few inconsistencies. Correct consistent. Correct yield exceptional and meets or exceeds
yield industry expectations. Correct yield
Principles and 0 1-2 3-4 5-6
Techniques Incorrect technique used Product over or under mixed, Product mixed correctly with Correct techniques meeting industry
0-6 points throughout preparation incorrect proportions of adequate rising time standards for shaped yeast bread
ingredients, incorrect rising time preparation

Evaluator’s Comments – include two things done well and two opportunities for improvement:

TOTAL
(90 points possible)

Evaluator #

Evaluator Initial

Room Consultant Initial

2020-2021 COMPETITIVE EVENTS GUIDE ● ©Family, Career and Community Leaders of America, Inc. ● www.fcclainc.org 93
BAKING AND PASTRY
Time Management Plan

Name of Member State

Time Activity Food Item/Equipment Needed

2020-2021 COMPETITIVE EVENTS GUIDE ● ©Family, Career and Community Leaders of America, Inc. ● www.fcclainc.org 94
Baking and Pastry Time Management Plan (continued)

Time Activity Member Responsible Food Item/Equipment Needed

2020-2021 COMPETITIVE EVENTS GUIDE ● ©Family, Career and Community Leaders of America, Inc. ● www.fcclainc.org 95

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