Georgia FCCLA 2021 Fall Leadership Rally Competitive Events Guide & Resources

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Georgia FCCLA 2021 Fall Leadership Rally Competitive Events Guide & Resources
Georgia FCCLA
2021 Fall Leadership Rally
Competitive Events Guide
      & Resources
Georgia FCCLA 2021 Fall Leadership Rally Competitive Events Guide & Resources
Table of Contents
Competitive Event Guidelines ................................................................................................................................... 3
Competitive Event Deadlines .................................................................................................................................... 5
DISCLAIMER ................................................................................................................................................................... 6
CLASSROOM PROJECT: Georgia FCCLA Brochure.............................................................................................. 7
FCCLA Brochure Rubric ............................................................................................................................................... 8
CLASSROOM PROJECT: Chapter T-shirt Design ................................................................................................. 9
FCCLA Chapter T-shirt Rubric................................................................................................................................. 10
RESOURCE: Chapter Fair Booth Checklist ........................................................................................................... 11
FCCLA Chapter Booth Rubric ................................................................................................................................... 12
FUNDRAISING IDEA: Chili Cook Off ...................................................................................................................... 13
Fundraiser: Chili Cook Off Donations Sheet ....................................................................................................... 14
Fundraiser: Chili Cook Off Competitor Sign Up Sheet ..................................................................................... 15
Fundraiser: Chili Cook Off Flyer Information .................................................................................................... 16
Chili Cook Off Rubric ................................................................................................................................................. 17
CLASSROOM RESOURCE: Peanut Recipe Lesson Plan ..................................................................................... 18
Peanut Recipe Contest Rubric ................................................................................................................................. 20
CLASSROOM PROJECT: FCCLA…Make it Count Video ................................................................................... 21
Theme Speech Rubric................................................................................................................................................. 22
Georgia Organics State Event Competition Guidelines ................................................................................... 23
RESOURCE: Culinary Competition Reminders ................................................................................................... 25
RESOURCE: Culinary Competition Packing List ................................................................................................ 25
Culinary Competition Rubric ................................................................................................................................... 26
Knife Skills Rubric ...................................................................................................................................................... 27

Items Highlighted in YELLOW are Classroom & Chapter Resources. Not new guidelines.
Georgia FCCLA 2021 Fall Leadership Rally Competitive Events Guide & Resources
Georgia FCCLA Fall Leadership Rally 2021
                                  Competitive Event Guidelines
1. You must register your competitor through the Georgia FCCLA Fall Leadership Rally Registration System and
   the Georgia National Fair online registration site.
       a. To Register through Georgia FCCLA – Click Here
                 i. Registration Portal will open on August 9th, 2021 & this document will be updated with link.
       b. To Register through the Georgia National Fair
                 i. Advisers must call 478-988-6555 or email contests@gnfa.com to obtain required password to
                    login to the online registration site.
                         1. You must obtain your password by September 20th, 2021.
                         2. Please include your school’s contact information (address, phone number, adviser’s
                             email address) in the password request email.
                ii. You will enter online at https://www.georgianationalfair.com/p/georgialiving/youth
                         1. You must enter your competitions by September 22nd, 2021
                         2. When you get to the online registration site, click the blue “Sign In” button at the top
                             right of the page, then choose “Club” from the dropdown menu.
                         3. Choose your club’s name and enter your password to proceed.
                         4. Entries registered incorrectly will be disqualified.
               iii. No substitutions are allowed
               iv. Late entries will not be processed.
                v. When entering in the following chapter events, you must enter the name of the Chapter.
                         1. Example: First Name: Roberson High School … Last Name: FCCLA
                         2. Brochure Competition
                         3. Chapter Booth Competition
                         4. Chapter T-shirt Competition
               vi. When entering in the following individual events, you must enter the student’s name.
                         1. Example: First Name: Caitlin… Last Name: Roberson
                         2. Chili Cook-Off Competition
                         3. Culinary Competition
                         4. Peanut Recipe Competition
                         5. Themed Speech Competition
2. To be eligible to compete in Georgia FCCLA Fall Leadership Conference competitive events, chapters
   must have submitted and paid affiliation through the National FCCLA Portal. Winners who are not affiliated
   members at the time of the FCCLA Fall Leadership Rally will be disqualified and forego any cash prizes.
3. Georgia National Fair FCCLA Superior Chapter Awards
       a. 1st Place – Superior Chapter - $500 & 2nd Place – Reserve Superior Chapter - $250
       b. All placings will be put on a point system:
                 i. 1st Place = 20 points
                ii. 2nd Place = 15 points
               iii. 3rd Place = 10 points
               iv. 4th Place = 5 points
       c. These points will be calculated by the chapter and the chapter with the highest accumulated points
           after the last competition will receive a Georgia National Fair Superior Chapter Award Plaque and
           cash prize. The second-place chapter will receive a GNF Reserve Superior Chapter Award and cash
           prize.
4. Cash prizes are distributed through the Georgia National Fair, not the Georgia FCCLA State Office. Please
   be patient as the Georgia National Fair tallies up points and distributes the awards. Checks will be mailed to
   the chapter’s school address.
5. Additional Information or Key Call Outs for Fall Leadership Rally Competitive Events
       a. Chapter T-shirt Competition – You must send a physical small t-shirt to the State Office for this
           competition. This is not a paper design contest like we have had in years past at Fall Leadership
           Conference.
Georgia FCCLA 2021 Fall Leadership Rally Competitive Events Guide & Resources
b. FCCLA Brochure Competition – Chapter are only allowed to submit one brochure in one division in
       one category. Brochures will be submitted digitally through a Wufoo Form
       https://gafccla.wufoo.com/forms/2021-fall-rally-brochure-competition-submission/ by September
       24th
    c. Chapter Booth – You must set-up your Chapter Fair Booth prior to the start of the Georgia National
       Fair. The three (3) days that are available are September 25th, 27th and 28th All Exhibitors are
       required to read and abide by the Georgia National Fair General Rules and Regulations. Please Note:
       It is your responsibility to read and understand the rules. If you have any questions, you may certainly
       email contests@gnfa.com. Please help GNF prevent entry disqualifications.
    d. Chili Cook Off – The competition will be limited to 20 participants in each Section and, if need be, a
       lottery drawing will decide the 20 competitors. The State Office will notify you of the lottery as soon
       as it is determined.
    e. Peanut Recipe Competition – There are three (3) categories/classes for this event. Grades 6-8,
       Grades 9-10 and Grades 11-12. Competition will be limited to 30 participants and, if need be, a lottery
       drawing will decide the 30 competitors.
    f. Culinary Competition – Each participant must be an affiliated FCCLA member who is currently
       taking or has previously taken a culinary arts course. The competition will be limited to 10
       participants and, if need be, a lottery drawing will decide the 10 competitors. Competition consists of
       Knife Skills and the preparation of two (2) identical hot plated meals.
    g. Georgia Organics Livin’ La Vida Okra Competition – This competition does not require
       registration through the Georgia National Fair competitive events portal. This is a Chapter Event.
       Chapters must sign up for the Livin’ La Vida Okra resources and submit their competition submission
       through a Wufoo Form https://gafccla.wufoo.com/forms/2021-georgia-organics-livin-la-vida-okra/

                 Georgia National Fair
          FCCLA Competitive Events Guidelines

  If you need an editable, Word Doc. Version of this
       guide, please contact Caitlin Roberson at
croberson@gafccla.com and she will send you a copy.
Georgia FCCLA 2021 Fall Leadership Rally Competitive Events Guide & Resources
Georgia FCCLA Fall Leadership Rally 2021
                                  Competitive Event Deadlines

Date               Deadline
September 20       Obtain password for GNFA registration by e-mailing contests@gnfa.com

                   Information to send them: Chapter name, school address, school phone number,
                   adviser name, adviser email

September 21       Early Bird Registration Deadline

September 22       GNFA Competitive Events registration deadline
                     • Brochure Competition
                     • Chapter Booth Competition
                     • Chapter T-shirt Competition
                     • Chili Cook-off Competition
                     • Culinary Competition
                     • Peanut Recipe Competition
                     • Themed Speech Competition

September 23       Regular Registration Deadline
                   NO ARMBANDS CAN BE PRE-ORDERED AFTER SEPTEMBER 23, BUT WILL BE
                   AVAILABLE FOR PURCHASE AT THE FAIR

September 24       Brochure Competition Submission Deadline - Wufoo Form

September 25       Chapter Booth Set-up at Georgia National Fair (HERITAGE HALL)
September 27          ❑ Saturday, September 25 – 10:00 AM to 3:00 PM
                                                th

September 28          ❑ Monday & Tuesday September 27 & 28 – 9:00 AM to 5:00 PM
                                                          th      th

September 30       Payment Postmark Deadline
                   Mail Checks to Georgia FCCLA at PO Box 840 Bogart, GA 30622

October 1          Georgia Organics October Farm to School Month
                   Livin’ La Vida Okra Competitive Event Submission Deadline – Wufoo Form

October 12         Chili Competition, Georgia National Fairgrounds

October 13         Fall Rally
                       • Culinary Competition
                       • Themed Speech Competition
                       • Peanut Recipe Competition

October 19-20 or   Chapter Both Tear Down
October 23            • Tuesday, October 19th, 2021 – 12:00 PM – 8:00 PM
                      • Wednesday, October 20th, 2021 – 10:00 AM – 4:00 PM
                      • Saturday, October 23rd, 2021 – 10:00 AM – 3:00 PM
                   NOTE: All exhibits left after October 23rd 3:00 PM deadline will be discarded.
Georgia FCCLA 2021 Fall Leadership Rally Competitive Events Guide & Resources
DISCLAIMER
THIS DOCUMENT HAS WAYS
  TO INCORPORATE FALL
    LEADERSHIP RALLY
 COMPETITIVE EVENTS IN
  YOUR CLASSROOM AND
 CHAPTER. THESE ARE NOT
 NEW GUIDELINES (EXCEPT
 FOR LIVIN LA VIDA OKRA)

   THE RUBRICS IN THIS
   DOCUMENT ARE THE
 RUBRICS USED TO JUDGE
  THE COMPETITIONS AT
 FALL LEADERSHIP RALLY.
Georgia FCCLA 2021 Fall Leadership Rally Competitive Events Guide & Resources
Name _______________________                           Date _____________

CLASSROOM PROJECT: Georgia FCCLA Brochure
Create a brochure for one of the following audiences:
  1.    Recruiting a Sponsor for the Georgia FCCLA Foundation
  2.    Informing chapter members about one (1) National Program or State Program
  3.    Recruiting new members for FCCLA Alumni & Associates
  4.    General FCCLA Information for a Business or Industry partner.

To receive all possible points, please make sure you do the following:
  □ Have a clear message about FCCLA to the intended audience
  □ Use the current National Theme “Make it Count” in your brochure.
  □ The brochure is creative, and the graphics go well with the text.
  □ Fonts that are chosen are not boring and basic but also not loud and obnoxious
  □ Using colors that pair well together and do not have a lot of white space.
  □ The brochure has good formatting and is well organized.
  □ You use complete sentences and no capitalization/punctuation or
     spelling/grammar errors throughout your brochure.
  □ The brochure communicates relevant information appropriately and effectively
     to the intended audience.
  □ Student stays on task during the FCCLA Unit and does not distract others away
     from their work.

Examples:

This is due on _______________________________________
Georgia FCCLA 2021 Fall Leadership Rally Competitive Events Guide & Resources
Georgia FCCLA Fall Leadership Rally 2021
                                         FCCLA Brochure Rubric

School: _______________________________________________________                         Brochure Number: ______

                                  Poor                         Average                          Excellent
 Criteria                         0 1                           2 3                               4 5
                                                                                                                        Score
                        Doesn’t promote National         Promotes National and          Excellent use of brochure to
 Effectiveness of the     or Georgia FCCLA or                Georgia FCCLA.                promote, explain and
 message                provide information to the       Information provided is        provide FCCLA information
                                  public                         minimal.                       to the public
 Incorporation of                                        National FCCLA Theme             Use of National FCCLA
                        National FCCLA Theme not
 current National         shown in the brochure.
                                                      used, but not effectively. i.e.   theme evident in all parts of
 theme                                                    only the logo showing.                the brochure
                                                         The layout is organized.         The layout is logical and
                        The layout is confusing.
                                                       Written communication is             appealing. Written
 Page Layout            Written communication is
                                                          functional but not fully       communication is focused
                                 limited.
                                                                developed.                    and interesting.
                         The brochure has no OR          The brochure has some               The brochure has
 Principles of Design     limited formatting and       formatting that is pleasing         exceptional attractive
                         organization of material.              to the eye.                      formatting.
                                                       Graphics go well with the
                        Graphics do not go with the
                                                      text, but there are so many
                          accompanying text or
                                                       that they distract from the       Graphics go well with the
 Clip Art Selection       appear to be randomly
                                                        text OR graphics go well        text and there is a good mix
 and Placement           chosen OR there are no
                                                       with the test, but there are         of text and graphics
                          graphics present in the
                                                        too few and the brochure
                                 brochure
                                                            seems “text-heavy”
                         Text fonts and size make
                                                                                        Text fonts and size are well
                         the brochure difficult to
 Font Selection and                                     Text fonts and sizes are           chosen and add good
                           read OR same font
 Usage                                                         readable.                organization and flow to the
                           throughout with no
                                                                                                 brochure.
                                variation.
                                                                                           Attractive brochure,
 Creativity                Little to no creativity        Attractive brochure
                                                                                           creative presentation
                        Brochure has no OR limited        Brochure is of some
                                                                                         Brochure is neat, legible,
                          neatness, legibility, and      neatness, legibility and
 General Appearance     balance. There are multiple     balanced. There are 1-2
                                                                                        and balanced. There are no
                                                                                            grammatical errors
                            grammatical errors.            grammatical errors.
                                                       Information not accurate,        Excellent use of brochure to
                        Information inaccurate OR      but appealing or appealing          communicate accurate
 Accuracy and Appeal    not appealing. Use of facts     but not accurate. Use of        information in an appealing
 of Information         and quantity of information       facts and quantity of           manner. The use of facts
                                is limited.           information is good, but not           and the quantity of
                                                               consistent.               information is exceptional.

                                                                                                              Score

                                               Point Deduction for not following guidelines (10 points)
                                                                      PDF Format / Full Chapter Name

                                                                               Total Score (out of 45 points)
Georgia FCCLA 2021 Fall Leadership Rally Competitive Events Guide & Resources
Name _______________________                              Date _____________

CLASSROOM PROJECT: Chapter T-shirt Design
Design and illustrate our FCCLA Chapter T-shirt and write a 100-150 word mini essay
that explains the t-shirt design and how it presents our chapter.

Our Chapter name must be on the T-shirt. It is our “School Name” FCCLA.

You can use the National, State or Chapter/School Logo on your t-shirt design.

You may not use any trademarked or copyrighted materials.

 Your designs will be viewed, and your essays will be read by our
 Chapter Officers, and we will choose the best one for our Chapter
                         T-shirt this year!
To receive all possible points, please make sure you do the following:
  □ The design is original and represents our school and FCCLA
  □ The t-shirt is creative, and the graphics go well with the text.
  □ Fonts that are chosen are not boring and basic but also not loud and obnoxious
  □ Using colors that pair well together and do not have a lot of white space.
  □ The t-shirt is attractive and pleasing to the eye.
  □ You have complete sentences and no capitalization/punctuation or
     spelling/grammar errors throughout your t-shirt design.
  □ You have complete sentences and no capitalization/punctuation or
     spelling/grammar errors throughout your mini essay.
  □ Your mini essay has an introduction, conclusion and is organized.
  □ Your mini essay has a clear focus with concise explanations.
  □ Use formal language (no slang or cliches) in your mini essay.
  □ Student stays on task during the FCCLA Unit and does not distract others away
     from their work.

 This is due on _______________________________________
Georgia FCCLA 2021 Fall Leadership Rally Competitive Events Guide & Resources
Georgia FCCLA Fall Leadership Rally 2021
                                    FCCLA Chapter T-shirt Rubric
School: _______________________________________________________                                    T-Shirt Number: ______

 T-Shirt (70 points)                                                                                                                   Score
 Effectively                           0                                                                            5
 represents local
 chapter
                      T-shirt design does not represent
                      the local chapter. Chapter name
                              is not on the shirt.
                                                                            X                        T-shirt design represents the
                                                                                                    local chapter. Chapter name is
                                                                                                             on the t-shirt.
                                      0-5                                   6-10                                10-15
                        The design is poorly designed           The design will capture the           The design will capture the
                        and unattractive. As a result, it      attention of many people. It is       attention of most people. It is
 Overall Visual       will not stand out. OR the design         attractive in terms of color,         exceptionally attractive and
 Appearance           is “ok”. It will catch the attention      scheme, design, and layout.           pleasing to the eye. It has a
                       of few people. More attention to                                             fantastic color scheme, design
                         the selection of color scheme                                                    and overall layout.
                           and the layout is needed.
                                     0 1                                   2    3                               4        5
                        Graphics do not go with the           Graphics go well with the text,       Graphics go well with the text
                      accompanying text or appear to          but there are so many that they       and there is a good mix of text
 Use of Graphics to
                       be randomly chosen OR there               distract from the text OR                  and graphics
 Enhance T-shirt      are no graphics present in the t-        graphics go well with the text,
                                shirt design.                 but there are too few and the t-
                                                                  shirt seems “text-heavy”
                                  0 1 2 3                               4 5 6 7                                8 9 10
 Text                  Text fonts and size make the t-         75% of text fonts and sizes are      Text fonts and size are well
 (Readability,         shirt difficult to read. There are     readable from 2 feet away. There     chosen and can be read from 2
 Grammar, Spelling)      many grammatical/spelling              are 1-2 grammatical/spelling          feet away. There are no
                                      errors.                              errors.                  grammatical/spelling errors.
                                   0 1 2                                                                        3 4 5

                                                                            X
                      Poor Color Choice. Colors do not                                             Exceptional color choice. Colors
 Colors Used           go well together OR hardly any                                                enhance the t-shirt design.
                        coloring at all/a lot of white
                                   space.
                                      0-7                                   7-14                                15-20
 Uniqueness /          Very basic t-shirt design. Shows       Few creative touches to enhance      Exceptionally clever and unique
 Creativity of        little creativity, originality and/or   the t-shirt design. T-shirt design   design. Chapter T-shirt is one of
 Design                effort. T-shirt design is a copy of     adapts others’ ideas to create        a kind and thoughtfully and
                                  others’ ideas.                own design. Some originality             uniquely presented.

                                                                            X
                                       0                                                                            10
 Logo Incorporation   National, State or Chapter Logo                                              National, State, or Chapter Logo
                              is not included.                                                                is included.
 Written Essay (30 points)                                                                                                             Score
                                    Poor                                 Average                               Excellent
                              0    1 2 3        4                       5 6 7                              8      9    10
                       Focus is unclear. Contains little           Focus is clear but the          Focus is clear. Explanations are
                           to no explanation of the             explanation unclear or lack          clear and concise. Writing
 Content               information. Informal language            substance. Some informal          maintains a formal and objective
                             present throughout.                     language it used.                     tone throughout.
                                                                                                       Strong organization and
                            Little to no attempt at           Attempts to organize ideas, but
 Organization                     organization                transitional language is needed
                                                                                                    transitional language is used
                                                                                                         skillfully throughout.
 Grammar, Usage          There are 4+ grammatical                There are 1-3 grammatical
                                                                                                   There are no grammatical errors
 and Mechanics                    errors.                                 errors.

                                                                                          Total Score (out of 100 points)
RESOURCE: Chapter Fair Booth Checklist

□ Create a Chapter Fair Booth Team – No More than 5 students
□ Schedule regular meetings for your Chapter Fair Booth Team to meet, brainstorm and design your
  Chapter Fair Booth using the Guidelines for the competition found on the Georgia National Fair
  website.

     o
□ Attain Field Trip Approval for Chapter Booth Set-Up from your Admin.
     o Saturday, September 25th, 2021 – 10:00 AM to 3:00 PM
     o Monday, September 27th, 2021 – 9:00 AM to 5:00 PM
     o Tuesday, September 28th, 2021 – 9:00 AM to 5:00 PM
□ Registered Chapter for Fall Leadership Rally through Georgia FCCLA
     o Early Bird Registration Deadline – September 22nd, 2021
     o Regular Registration Deadline – September 24th, 2021
□ Registered Chapter for Chapter Fair Booth Competition through the Georgia National Fair by
  September 23rd, 2021
□ Purchase all necessary equipment, materials, and decorations.
     o Hot Glue Guns
     o Staple Gun
     o Extension Cords
     o Question: How are your going to incorporate “Use of Media and Technology”?
     o NOTE: You cannot use glue to adhere the decorations to the board. You cannot use
         paint to color the base of the Chapter Booth.
□ Pre-assemble any decorations in advance, if possible.
□ Travel to the Georgia National Fairgrounds to setup your Chapter Fair Booth with your team.
     o NEW THIS YEAR: Chapter Fair Booths will be in HERITAGE HALL
□ Travel to the Georgia National Fairgrounds to disassemble and remove decorations
     o Tuesday, October 19th, 2021 – 12:00 PM – 8:00 PM
     o Wednesday, October 20th, 2021 – 10:00 AM – 4:00 PM
     o Saturday, October 23rd, 2021 – 10:00 AM – 3:00 PM
     o NOTE: All exhibits left after Saturday, October 23rd 3:00 PM deadline will be
         discarded.
Georgia FCCLA Fall Leadership Rally 2021
                                     FCCLA Chapter Booth Rubric

School: _______________________________________________________                                  Booth Number: ______

                                     Poor                              Average                            Excellent
 Criteria                            0 1                                2 3                                 4 5
                                                                                                                                    Score
 Presentation of                Theme not used                Theme displayed, but it was          Use of theme evident in all
 Theme                                                           not effectively used.                 parts of the booth

 Creativity of             Very basic Chapter Booth              Few creative touches to             Exceptionally clever and
 Presentation            design. Shows little creativity,     enhance the Chapter Booth.          unique design. Chapter Booth
                           originality and/or effort.           The overall design adapts              is one of a kind and
                          Chapter Booth is a copy of           others’ ideas to create own          thoughtfully and uniquely
                         others’ ideas. There is little to    design. Some originality has         presented. Animation used,
                                no animation or                been used. Fairly attractive      and excellent use of media and
                           media/technology used.                  booth. Animation or             technology that adds to the
                                                              media/technology used does           presentation of the Chapter
                                                              not seem to fit the design of                   Booth.
                                                                 the Chapter Booth, as if
                                                                    randomly placed.

 Neatness                 Not neat. There is no balance         The Chapter Booth is fairly      The Chapter Booth is neat and
                           to the design of the Chapter         neat and has balance is the       has balance is the formatting
                          Booth. The writing and font is      formatting and design, which       and design, which will capture
                         not legible. The Chapter Booth        will capture the attention of      the attention of most people.
                         is not attractive, and the colors   many people. The color choice             The color choice is
                            used does not coordinate.        is good, and the colors used do       exceptional, and the colors
                                                              coordinate to each other. The      used coordinate to each other.
                                                             font used and size of the font is    The font used and size of the
                                                              clear and legible. The Chapter      font is clear and legible. The
                                                                    Booth is attractive.           Chapter Booth is attractive.

 Educational Value        Doesn’t promote National or        Promotes National or Georgia           Excellent use of booth to
                           Georgia FCCLA or provide             FCCLA. The information           promote, explain and provide
                         information to the public about        provided to the public is          FCCLA information to the
                                    FCCLA                    accurate and appealing. Use of          public. The information
                                                                  facts and quantity of             provided to the public is
                                                              information is good, but not        accurate and appealing. The
                                                                       consistent.               use of facts and the quantity of
                                                                                                   information is exceptional.

 Relationship to State      No relationship to state         Shows relationship of booth to         Excellent use of booth to
 Projects or National    projects or national programs       FCCLA State Projects/National       promote one or more FCCLA
                                                                       Programs                  State Projects and/or National
 Programs                                                                                                   Programs

                                                                                                                       Score

                                Point Deduction for not following guidelines (2points)

                                                                             Total Score (out of 25 points)
FUNDRAISING IDEA: Chili Cook Off

You can use the Georgia FCCLA Fall Leadership Rally Chili Cook Off Competition as a Fundraiser at your
school!

I would have chapter members compete by bringing in large pots and crockpots of their homemade chili. I
would also have chapter members donate different toppings & potatoes. We did a Graduation Cord points
for all members, so if they donated, competed, or participated in activities, they would get points.

NOTE: Make sure you have this approved to the fundraiser since you will be selling food during the school
day. However, I didn’t have an issue to approval since it was for teachers and staff.

Each teacher and staff would pay $5 to taste test all the different chilis and vote for their favorite. After they
taste test and voted, they would receive a baked potato topped with their favorite chili and a bottle of
water.

The chili with the most tickets is the awarded the best chili at the school and will represent your chapter at
the Chili Cook Off. To off-set their costs, we pay for their Fall Leadership Rally registration and Unlimited
Rides Wristband. The most important item to mention is that they would miss school Tuesday &
Wednesday.

Supplies to buy/to have:
   • Plastic Spoons
   • Paper/Styrofoam Bowls (big enough to hold baked potato and chili)
   • Small condiment cups for tasting
   • Small trash cans or bowls and buckets for tasting cups and spoons.
   • Any items that are not signed up for through your donations sheet
   • Extension Cords
   • Raffle tickets

Included in document is:
 • Donations Sheets
 • Competitors Sign Up Sheet
 • Fundraiser Information for a Teacher Flyer
Fundraiser: Chili Cook Off Donations Sheet

Please bring the item that you have signed up for on
  Thursday, September 18th, 2021 before 1st Block

                                                    Phone Number
            Item                    Member Name   (For Remind Text)
  Shredded Cheddar Cheese

  Shredded Cheddar Cheese

  Shredded Cheddar Cheese

  Shredded Cheddar Cheese

  Shredded Cheddar Cheese

    Box of Oyster Crackers

   Family Size Bag of Fritos

Family Size Bag of Tortilla Chips

        3 Large Onions

Large Container of Sour Cream

Large Container of Sour Cream

        Bag of Potatoes

        Bag of Potatoes

        Bag of Potatoes

        Bag of Potatoes

  If you bring an item, that is one Graduation Cord Point.
Fundraiser: Chili Cook Off Competitor Sign Up Sheet
 •   Bring a HUGE pot of your best chili (enough to feed at least 10 people) to the FACS Classroom
     before 1st Block on Thursday, September 18th, 2021.
 •   Our FCCLA Officers will set up your chili to be serving during lunch to all of our teachers and staff.
 •   Each person who tries the different chili’s will receive a ticket towards their favorite chili.
 •   The chili with the most tickets at the end of lunch will be our chapter’s champion and will represent
     us at the Georgia FCCLA Fall Leadership Rally Chili Cookoff on Tuesday, October 12 th.

                                                                              Phone Number
              Member Name                                                   (For Remind Text)

       If you bring chili, that is 3 graduation cord points.

Winner will also receive free registration and unlimited ride
 wristband for Fall Leadership Rally on October 13th, 2021!

 Georgia FCCLA Chili Cook Off has cash prizes up to $100!
Fundraiser: Chili Cook Off Flyer Information

   Roberson High School FCCLA Chili Cook Off
            Thursday, September 18th, 2021
           Room 2124 during ALL Lunches
                         Cost: $5.00

Roberson High School FCCLA members are competing for the
   BEST CHILI at RHS! The winner of this Chili Cook Off will
represent Roberson High School at the Georgia National Fair’s
  Chili Cook Off in October. Our winner will compete against
other FCCLA chapters from across the state for a chance to win
                         a cash prize!

For $5, you will be able to sample all the chilis and vote for you
favorite. After you vote, you will get a baked potato topped with
your favorite chili and your choice of delicious toppings!

 The money that we raise will help us get to the 2022 National
    Leadership Conference in sunny San Diego, California!

  We hope you can attend our Chili Cook Off
     on Thursday, September 18th, 2021!
Georgia FCCLA Fall Leadership Rally 2021
                                                                                              Chili Cook Off Rubric
Competitor Number: ______
                                                                                        Poor                                Average                                 Excellent                     Score
                                                                                          0    3                               4      6                                 7    10
                                                                            Nail polish and jewelry during       Clothes partially clean, hair loosely       Jeans and white tee shirt or
                                                                           production. Shoes dirty or use of     trimmed or exposed, facial hair not     FCCLA tee shirt. Clothes should be
 Safety, Sanitation, Management & Professionalism

                                                    Clothing                  flip flops. Clothing dirty or        neatly trimmed. Incorrect dress         clean and well tucked in. Apron,
                                                    and appearance                    unacceptable.                              code.                    gloves, protective head gear (hat,
                                                                                                                                                         hairnet, etc.) Appropriate shoes for
                                                                                                                                                                use around the cooking
                                                                                                                                                                     environment
                                                                                         0   3                                 4   6                                    7    10
                                                                          Disregard of safety issues creating      Shows some safety concerns                Work area clear of potential
                                                                          unsafe situation. Dangerous use of     during preparation. Knowledge of              hazards. Knives properly
                                                    Safety                 knives or other sharp equipment.      safety issues demonstrated, with         sharpened and movement around
                                                                                                                   room for some improvement.               work area respectful to safety
                                                                                                                                                                         codes.
                                                                                        0     3                                 4     6                                 7    10
                                                                          Unsanitary situation creates unsafe    Shows knowledge and concern of           Showing excellent food sanitation
                                                                           production and potential product            sanitation issues during            and food safety knowledge and
                                                    Sanitation             time temperature abuse or cross                    production,                 application with understanding of
                                                                          contamination or improper use of        But could improve in some areas.        cross-contamination and handling
                                                                          gloves or hand washing technique         Possible cross contamination or                  of raw proteins.
                                                                                                                 improper hand washing technique
                                                                                         0    3                                 4     6                                   7     10
                                                    Food Handling &           Food items/ingredients not          Some food items/ingredients not               All food items/ingredients
                                                    Preparation Temp.     held/handled to maintain proper         held/handled to maintain proper          held/handled to maintain proper
                                                                                      temperature                            temperature                        danger zone temperatures
                                                                                         0    3                                 4     6                                   7     10
                                                                                 Selection and usage of            Selection and use of equipment          Appropriate use of all equipment
                                                    Equipment & Tools            tools/equipment lacks             occasionally lacked appropriate           and tools, appropriate to food
                                                                                     understanding                   use for techniques required                          products
                                                                                         0    3                                 4     6                                   7     10
                                                    Workspace & Time
                                                                          Mismanages time, has a cluttered          Somewhat uses time wisely,               Uses time wisely, workspace is
                                                    Management                         workspace                  workspace is somewhat effective                      effectively set
                                                                                         0    3                                 4     6                                   7     10
                                                    Final Clean-up        Little to no clean-up of the station    Mediocre clean-up of workspace           No evidence of the competition at
                                                                                                                                                         the workspace – thorough clean-up
                                                                                        0    3                                  4     6                                   7     10
                                                                          Presentation lacked color, texture,       Presentation is acceptable but          Fresh, bright & colorful, easy to
                                                                              balance, and composition.           lacks slight professional qualities      eat, temperature hot, hot serving
                                                    Presentation &
                                                                                                                 and presentation techniques, such       bowl, stylistic garnish but practical.
                                                    Appearance                                                   as sauce too thin or runny or color        Uniform sizes of vegetables and
                                                                                                                                  dull                           meat making appealing
                                                                                                                                                                        appearance.
 Food Presentation

                                                                                       0     3                                 4     6                                    7     10
                                                                             Poor use of ingredients and         Adequate overall use of ingredients        Recipe ingredients complement
                                                    Recipe & Ingredient    technique of following recipes.        for balanced chili with ingredient         each other in color, flavor, and
                                                    Compatibility           Ingredients do not hold and               compatibility okay but not           texture. Ingredients are balanced
                                                                          complement each other with one                     outstanding                  in size and amounts appropriate to
                                                                               excessively dominant.                                                     style of Chili. No excessive amount
                                                                                                                                                                       of spice heat.
                                                                                         0    3                                  4   6                                    7     10
                                                                             Taste does not correspond to           Adequate, but not outstanding           The specified major ingredients
                                                                             recipe and flavors of finished       taste. Seasoning could be refined         carry the dominant flavors. The
                                                    Flavor, Taste,        product. Poor texture. Flavor weak          slightly and may be slightly            components fit together. The
                                                    Texture & Doneness     without body or presence. Meat           unbalanced. Texture might be               temperature is correct. The
                                                                              still chewy or undercooked            undercooked or over cooked.                textures reflect the cooking
                                                                                                                   Flavor may be lacking slightly or     technique. The sauce is the correct
                                                                                                                  too powerful with one ingredient.           flavor for the meat and is the
                                                                                                                                                           correct consistency. The flavor is
                                                                                                                                                            pleasing to taste and full bodied.

                                                                                                                                                                                     Score
                                                                                                                  Point Deduction for not following guidelines
                                                                                                        Use of pre-cut, pre-made or pre-mixed items (2points)
                                                                                                                                               Total Score (out of 45 points)
CLASSROOM RESOURCE: Peanut Recipe Lesson Plan
Standard             HUM-FS-3.2: Define sensory evaluation, identify the qualities that make-up the sensory
                     characteristics of food, and explain how taste, aroma, and the mouth feel sensations
                     combined to give food their flavor.

                     HUM-FS-3.3: Explain what sensory evaluation panels do and conduct a sensory panel using
                     appropriate controls and quantify and analyze the data.
Set Induction        Youtube Video: Snickers Peanut Butter Squared Commercial

                     Questions to ask the class
                     What is a Sensory Panel?
                     What was your favorite food or candy as a child?
                     Did you ever dream about growing up and being the official taste tester of that food?
Guided Instruction
                     Sensory Evaluation PowerPoint and Student Notes
                     The teacher will do over the presentation/lecture for the Sensory Evaluation Unit while the
                     students will be following along with their Fill-In-The-Blank Notes.

Independent Work     Sensory Evaluation of Peanut Products:

                     Have students individually taste test the following items:
                        • Creamy Peanut Butter
                        • Crunchy Peanut Butter
                        • Dry Roasted Peanuts with No Salt
                        • Dry Roasted Peanuts with Salt
                        • Honey Roasted Peanuts

                     While they are taste testing, have the students fill out the Sensory Evaluation Form.
Discussion           As a class, discuss the findings of their taste test research.

                     Questions to ask the class at the end of sharing their answers:
                        • What characteristic(s) remained the same throughout all of the different products?
                        • What characteristic(s) changed between most of the products?
                        • What was your least favorite product and why?

Team Work            Give students to prompt, “You have been tasked by the Institute of Food Technology to
                     create an afternoon snack for children 6-10 years old that is full of protein by using peanuts.
                     In pairs, develop a recipe, sales pitch, and sensory evaluation chart for their future sensory
                     evaluation panels.”

                     (Obviously, you can change this to whatever age group you want)

                     Allow students to work in pairs to brainstorm, develop, and refine their presentation, which
                     will include the afternoon snack recipe, their short sales pitch of their product, and sensory
                     evaluation sheets.
Evaluation           Student led presentations to the class. Allow students to bring in their newly developed
                     peanut afternoon snack for students to taste test for extra credit.
CLASSROOM RESOURCE: Sensory Evaluation Form
Use the following table to evaluate peanut products.
For each box, write at least three descriptive words or phrases for the following categories
     - Appearance / Color
     - Flavor / Taste
     - Smell / Odor
     - Texture
Deductions will be taken for words like “Nasty”, “Gross”, “Okay”, “IDK”, etc.
If you need help with adjectives that describe these categories, check out this link: https://bit.ly/sensorywords21 or use your
Sensory Evaluation PowerPoint Student Notes.
We will share our findings after everyone has evaluated their foods.

                          Appearance/                                                                         Overall Likeability
                                               Flavor/Taste           Smell/Odor              Texture
                             Color                                                                            (Scale 1-5, 5=Best)

   Creamy Peanut
       Butter

  Crunchy Peanut
      Butter

   Dry Roasted
  Peanuts with No
       Salt

    Dry Roasted
  Peanuts with Salt

   Honey Roasted
      Peanuts
Georgia FCCLA Fall Leadership Rally 2021
                                       Peanut Recipe Contest Rubric

School: _______________________________________________________                                     Competitor Number: ______

 Criteria                                 Poor                            Average                           Excellent                  Score
 Sanitation                                  0     3                          4    6                              7    10
                                 Presented product without          Somewhat acceptable            Excellent sanitary presentation
                                  using proper sanitation           sanitation presentation          – product is covered and at
                                         techniques                                                      proper temperature
 Presentation &                            0     3                            4    6                            7    10
 Appearance                      Appearance lacked color,        Appearance is acceptable but         Appearance is appealing,
                                    texture, balance, and       lacks qualities and presentation    appearance uses high quality
                                        composition.                       techniques                  presentation techniques.
 Recipe & Ingredient                       0     3                            4    6                            7    10
 Compatibility                  Poor use of ingredients and         Adequate overall use of               Recipe ingredients
                              technique of following recipes.     ingredients for balance and         complement each other in
                                Ingredients do not hold and        compatibility okay but not       color, flavor, and texture. Are
                               complement each other with                 outstanding              the ingredients balanced in size
                                 one excessively dominant.                                            and amounts appropriate
 Flavor, Taste,                            0     3                            4     6                           7    10
 Texture &                     Taste does not correspond to      Adequate, but not outstanding       The item carries dominant
                               recipe and flavors of finished    taste. Recipe could be refined          peanut flavors. The
 Doneness                      product. Poor texture. Flavor      slightly and may be slightly      components fit together. The
                                   weak without body or          unbalanced. Texture might be      texture and flavor is pleasing to
                                          presence.              undercooked or over cooked.                     taste.
                                                                 Flavor may be lacking slightly
                                                                    or too powerful with one
                                                                            ingredient
 Originality                             0    3                               4     6                         7     10
                                 Recipe lacks originality           Originality is acceptable.             Highly original.

                                                                                                                         Score

                                    Point Deduction: Submitted item other than the requested recipe type (Subtract 2 points)

      Point Deduction: Submitted less or more than the required amount of written recipes (3 is required) (Subtract 2 points)

                                                            Point Deduction: Submitted less than 3 servings (Subtract 2 points)

                                         Point Deduction: Submitted on a plate larger than 6” in diameter (Subtract 2 points)

                                                                                                          TOTAL DEDUCTIONS

                                                                                   Total Score (Out of 50 points)
Name _______________________                     Date _____________

CLASSROOM PROJECT: FCCLA…Make it Count Video

 Can you help? Brainstorm your ideas and then write your speech. PRACTICE,
PRACTICE, PRACTICE!!! Maintain good eye contact with the camera and make
   sure you have great facial expressions. Then, once you feel that you have
     perfected your speech, record your 2.5-3 minutes speech using your
                 smartphone, tablet, or Chromebook/laptop.

Send it to my email at ______________________________ by ________________,
              so that I can send it to Ms. Caitlin in a timely manner.
Georgia FCCLA Fall Leadership Rally 2021
                                         Themed Speech Rubric

School: _______________________________________________________                                Booth Number: ______

 Criteria                           Poor                             Average                            Excellent                Score
                                    0-5                                  6-10                                   11-15
                        No attention getting strategy         Use of relevant attention             Effective use of attention
                          was evident. No clear or           getting strategy but did not         getting strategy to capture
                        relevant connection to topic       seem to adequately capture the          listeners’ attention and to
 Content:
                          and/or speech purpose              audience’s attention and/or       introduce the topic. Attention
 Attention Getter                                             lead to desired outcome.                getter is relevant and
                                                                                               meaningful and seemed to gain
                                                                                               the desired response from the
                                                                                                             audience.
                                   0-5                                   6-10                                   11-15
 Content:
                               Theme not used                Theme said, but it was not          Use of theme evident in all
 Use of Theme                                                      effectively used.                    parts of the speech
                                     0-5                                 6-10                                   11-15
                          Provides irrelevant or no          Provides some support for              Depth of content reflects
 Content:                 support. Explanations of            main points, but needs to        knowledge and understanding
 Subject Knowledge       concepts are inaccurate or             elaborate further with         of the topic. Main points have
                       incomplete. Listeners gain little      explanations, examples,            support that is relevant and
                          knowledge from speech.                   descriptions, etc.                        sufficient.
                                     0-3                                  4-7                                    8-10
 Organization:
                        No topic or purpose is stated.      Attempts to state the topic or        The topic and purpose are
 Introduction                                                          purpose                             clearly stated.
                                   0-3                                    4-7                                    8-10
 Organization:          The speaker is unorganized.           The speaker uses a clear          The speaker presents a clear
                            The explanation is               organizational pattern. The           and logical organizational
 Pattern &              underdeveloped, unclear and                explanations are             pattern. The explanations are
 Explanation                  uninteresting.                underdeveloped, unclear, or               clear, interesting, well
                                                                    uninteresting.                 developed, and balanced.
 Organization:                      0-3                                   4-7                                    8-10
                         The speech ends abruptly or         The close of the speech is        A clear final appeal/ending. It
 Conclusion                     incompletely.                          signaled.                  is relevant to the attention
                                                                                                      getter that was used.
                                         0-3                             4-7                                     8-10
                           Monotone or inappropriate         Limited variation of vocal            Natural variation of vocal
                                 variation of vocal        characteristics – pitch, volume     characteristics – pitch, volume
 Delivery                   characteristics. Excessive      and tone seem inconsistent.             and tone which heighten
 Voice & Fluency         fluency errors interfered with       Few noticeable errors in                 interest. Appropriate
                            message comprehension.         pronunciation and articulation.     pronunciation and articulation.
                            Excessive us of vocalized      Minimal use of vocalized fillers.    Lack of noticeable vocalized
                                       fillers.                                                                 fillers.
                                         0-3                             4-7                                     8-10
                          Read speech from notecard.         Maintains eye contact with             Maintains consistent eye
                          Has no eye contact with the      some of the audience most of              contact with the entire
 Delivery                      audience. Posture or        the time or occasionally looks            audience. Does not use
 Body Language &             movement interferes or          at audience. Uses notecard         notecard. Stands straight and
 Eye Contact            distracts from the presentation    occasionally. Uses purposeful             still or uses purposeful
                              or Uses no purposeful        movements but shifts or leans        movements that enhance the
                        movements and leans of shifts            without distractions.                         speech.
                                      weight.
                                         0-2                             3-4                                  5
 Delivery
                        Non-professional appearance,         Lacking either professional          Speaker is professionally
 Professional Dress          attire and/or grooming.           dress or well-groomed             dressed and well-groomed.

                                                                                                                      Score

                                                                                    Total Score (out of 100 points)
Georgia Organics State Event Competition Guidelines

Description:
     In honor of October Farm to School Month, Georgia Organics, and Georgia FCCLA
     invite your chapter to participate in a state-wide effort to get kids across Georgia eating,
     growing and participating in a okra-themed activities.

Guidelines:
1.   All Georgia affiliated FCCLA chapters are eligible to participate.
2.   The possibilities are endless with project ideas: Taste testing, puppet shows,
     recipe development, school gardens and creative garnishes are just a few.
3.   Sign-up at the Georgia Organics website to participate and receive access to the Livin’ La
     Vida Okra electronic resources via e-mail.
              • Georgia Organics Farm to School Month FAQs
              • Georgia Organics Livin’ La Vida Okra Farm to School Month Sign Up
              • Georgia Organics Livin’ La Vida Okra Resources (Password Protected)
4.   Plan your school’s activities by using the electronic resources.
5.   Implement the activity. Don’t forget to post project pictures to social media using
     #livinlavidaokra
6.   Submit your competition entry to Georgia FCCLA by October 1st.
             • Competition Entry Form
7.   Participate in Georgia Organics follow-up survey sent in November.
8.   The winning projects will be announced during the Georgia FCCLA Fall Leadership
     Rally General Session.
               • First place will receive a $150 prize,
               • Second place a $75 prize and
               • Third place a $50 prize.
9.   All entries will be judged by Georgia Organics.
Georgia Organics Farm to School Month
Livin’ La Vida Okra - Social Media Graphics
RESOURCE: Culinary Competition Reminders
 •   No restriction on food ingredients
 •   No pre-prepared foods are allowed, except for canned items
 •   No pre-prepared sauce mixes or pre-mixed powders are allowed
 •   Potentially hazardous food must be kept chilled.
 •   No alcohol can be used in the preparation of dishes.
 •   No electrical power available for blenders.
 •   All ingredients must be clearly labeled.
 •   All measuring must be done on-site.

RESOURCE: Culinary Competition Packing List
 □ Chef Attire
      o Chef Jacket
      o Apron
      o Head covering
      o Pants/long skirt
      o Closed toe, non-skid shoes appropriate for kitchen
 □ Carrot (For Knife Skills)
 □ Onion (For Knife Skills)
 □ Tomato (For Knife Skills)
 □ Short Speed Rack (optional)
 □ 2 identical plates for plating
 □ 3 copies of the recipe in sheet protectors
 □ 1-2 butane gas burners & fuel
 □ Ice for chicken and other temperature sensitive items
 □ Cooler(s)
 □ All ingredients for 2 identical plated meals (1 starch & 1 vegetable)
 □ All cookware needed for competition
 □ All cutlery and cutting boards needed for competition
 □ All hand tools and kitchen supplies needed for competition
Georgia FCCLA Fall Leadership Rally 2021
                                                                          Culinary Competition Rubric

                                                                            Poor                                Average                               Excellent                    Score
                                                                          0     1                                 2   3                                  4     5
                                                              Nail polish and jewelry during         Jacket not pressed, hair loosely            Complete Professional
                                        Clothing              production. No chef hat/hair           trimmed or exposed, facial hair          uniform, pressed white chef
Safety, Sanitation, & Professionalism

                                        and appearance         net. Shoes dirty open toe,             not neatly trimmed. Incorrect          jacket, pants, closed toe, non-
                                                                     closed toe shoe.                          dress code                   slip shoes. Hat or hair covered.

                                                                            0     1                                2     3                                4     5
                                                              Disregard of safety creating unsafe      Shows some safety concerns              Work area clear of potential
                                                              situation, dangerous use of knives     during preparation. Knowledge of           hazards. Knives properly
                                        Safety
                                                                   or other sharp equipment          safety issues demonstrated, with       sharpened and movement around
                                                                                                       room for some improvement              work area respectful to safety
                                                                                                                                                         codes
                                                                            0     1                                2     3                                4     5
                                                              Unsanitary situation creates unsafe    Shows knowledge and concern of          Shows excellent food sanitation
                                                               production and potential product            sanitation issues during          and food safety knowledge and
                                        Sanitation             time temperature abuse or cross                   production,                          application.
                                                              contamination or improper use of        But could improve in some areas.
                                                              gloves or hand washing technique         Possible cross contamination or
                                                                                                     improper hand washing technique
                                                                            0     1                                2     3                               4      5
                                                                     Selection and usage of           Selection and use of equipment         Appropriate use of all equipment
                                        Equipment & Tools            tools/equipment lacks            occasionally lacked appropriate                   and tools.
                                                              understanding of recipe and skills        use for techniques required.
                                                                            required
                                                                             0    3                               4    6                                 7    10
                                        Final Clean-up        Little to no clean-up of the station    Mediocre clean-up of workspace         No evidence of the competition at
                                                                                                                                            the workspace – thorough clean-up
                                        Presentation &                      0     3                                4     6                               7     10
                                        Appearance            Presentation lacked color, texture,       Presentation is acceptable but        Fresh, bright & colorful, easy to
                                                                  balance and composition.            lacks slight professional qualities      eat, temperature hot, stylistic
                                                                                                     and presentation techniques, such      garnish but practical. Uniform sizes
                                                                                                     as sauce too thin or runny or color      of vegetables and meat making
                                                                                                                      dull                    appealing appearance. Food is
                                                                                                                                            presented with style and creativity.
                                        Recipe & Ingredient                 0     3                                4     6                               7     10
Food Presentation

                                        Compatibility            Poor use of ingredients and         Adequate overall use of ingredients     Recipe ingredients complement
                                                               technique of following recipes.       for balanced recipe with ingredient      each other in color, flavor, and
                                                                Ingredients do not hold and               compatibility okay but not           texture. Are the ingredients
                                                              complement each other with one                    outstanding                  balanced in size and appropriate
                                                                   excessively dominant.                                                    amounts? No excessive amount of
                                                                                                                                                        spice heat.
                                        Flavor, Taste,                      0     3                                4     6                               7     10
                                        Texture & Doneness       Taste does not correspond to           Adequate, but not outstanding        Specified major ingredients carry
                                                                 recipe and flavors of finished       taste. Seasoning could be refined         the dominant flavors. The
                                                              product. Poor texture. Flavor weak         slightly and may be slightly            components fit together.
                                                               without body or presence. Meat           unbalanced. Texture might be            Temperatures are correct.
                                                                         undercooked                    undercooked or over cooked.            Textures reflect the cooking
                                                                                                      Flavor may be lacking slightly or     technique. The flavor is pleasing to
                                                                                                      too powerful with one ingredient             taste and full bodied.
                                        Creative Use of                     0     1                                2     3                                4     5
                                        Chicken and               Lacked originality in use of         Demonstrated adequate use of             Demonstrated creative and
                                        Practicality                      chicken.                             creativity.                       practical use of chicken

                                                                                                                                                                       Score

                                                                                                                                   Total Score (out of 75 points)
Georgia FCCLA Fall Leadership Rally 2021
                                                  Knife Skills Rubric

Criteria                                 Poor                          Average                          Excellent               Score
                                           1                                3                                 5
                               Disregard of safety issues     Shows some safety concerns        Work area clear of potential
                               creating unsafe situation.          during preparation.            hazards. Knives properly
Safety
                              Dangerous use of knives or       Knowledge of safety issues        sharpened and movement
                                other sharp equipment,        demonstrated, with room for      around work area respectful to
                                                                   some improvement                     safety codes
                                            1                               3                                 5
                              Unsanitary situation creates       Shows knowledge and            Shows excellent sanitation of
                                 unsafe production and        concern of sanitation issues     the work area. Damp towel or
                                 potential product time            during production,           non-slip mat was used under
Sanitation
                              temperature abuse or cross       But could improve in some         cutting board. The correct
                              contamination or improper                   areas.               cutting board was used for the
                             use of gloves or hand washing                                              specific task.
                                       technique

                                           1                                3                                5
                                Selection and usage of             Selection and use of            Appropriate use of all
Equipment and tools             tools/equipment lacks         equipment occasionally lacked        equipment and tools,
                              understanding of knife skills   appropriate use for techniques    appropriate to food products.
                                                                        required.
                                          1                                 3                                5
                                  Disregarded time             Mediocre time management         Demonstrated excellent ‘mise
Mise en place and
                             management of competition                                               en place’ and time
Organization
                              and subsequent knife cuts                                         management; knife cuts were
                                      were late                                                 presented within 30 minutes

                                         0       1                        2   3                            4       5
                                             .                                                                 .
Presentation & Appearance

2 oz Julienne of carrot

2 oz onion dice

1 whole tomato concasse

1 oz brunoise carrot

                                                                                      Total Score (out of 40 points)

             Knife Skills                    Culinary Competition Score                        Total Score (Out of 105)
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