High School Baking Culinary Challenge - Calgary and District Schools (CTC) Location: Central Memorial South Campus Career & Technology Center ...
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High School
Baking
Culinary Challenge
Calgary and District Schools
Location: Central Memorial South Campus Career & Technology Center
(CTC)
Competition date: March 16, 2019
Forward registration to Heather Gould-Hawke hegouldhawk@cbe.ab.ca
CCF Calgary High School Baking Challenge
Location: Central Memorial South Campus Career & Technology Center (CTC)
Date: Saturday March 16, 2019
All teams must submit their ingredient list with quantities by Wednesday February 28, 2018
Please submit to: hegouldhawk@cbe.ab.ca
The recipes must work within the framework allowed by our par-stock list and may only use ingredients con-
tained in that list; remember only listed ingredients and allowed supplemental ingredients from the provin-
cial scope that you can bring. Please review the stock list contained within this scope.
Calgary competition Chairperson: Heather Gould-Hawke hegouldhawk@cbe.ab.ca
Competition Timetable (times are subject to change to meet competition logistics):
8:00 am. Doors open
8:15 am. Orientation & Safety
8:30 am. Station prep (i.e. gathering & measuring of ingredients only)
8:45 am. Start baking
10:45 am Present Cookies
12:00 pm Present Cake
12:45 pm. Present Bread, Buns
12:45 – 1:15 pm Clean up
1:30 pm Award presentation
The purpose of the Baking Challenge is:
1. To promote the trade of baking.
2. To promote professionalism, team building and pursuit of baking excellence.
3. To further enhance the Skills Canada Alberta movement; our scope closely follows the provincial
model and will serve as exposure to competition
4. To promote cook apprenticeships through a scholarship program.
Overview:
Each two-member team of High School students will prepare:
● Two Identical Winston Knot Loaves
-Loaves must be egg washes - 350 to 400 grams in BAKED weight
-6 Vienna Style (Oval) Buns 50 to 60 grams each BAKED weight
● 16 shortbread cookies; Cookies must be filled; baked portion weight must be 20 - 30 grams.
• Occasion cake 8”
Theme of Cake : Whimsical Tea Party
You cut and present a slice to show the uniformity in slicing, layering, and decorating skills. Each team
must make their own pastry filling and butter cream icing. No fresh fruit allowed in the layers of
cake. Competitors must bring their own baked 8” round cake. Maximum weight of the baked cake is
500 g.
• Cut the single cake into three (3) layers during the competition
• Make your own icing and filling
• Iced cake height must not exceed 11 cm (4.25 inches). Other decorations may be added on top of
this
• Inscription to read “Skills Alberta 2019”
• Writing to be done using coating chocolate only
• Cake is required to be covered in rolled fondant .
• Simple syrup spraying or soaking of cut layers is required.
• Cake is required to be decorated; competitors may choose decoration to demonstrate their skills,
respecting the Theme: Whimsical Tea Party. Decorations can be freestyle and be reflective of the
theme.
• A 1/8th slice of the decorated cake will be cut and plated by the competitor for tasting by the
judges
Presentation requirements:
• Cookies presented on ONE dish - supplied by the team
• Cake presented on cake board - supplied by the team
• Cut 1/8 slice presented on plate – supplied by the team
• Breads presented at ONE time using any presentation or style - teams are free to use artistic
license to stand out from others and must provide all serving equipment
CLOTHING REQUIREMENTS:
Please try to conform to AB Skills guideline as outlined below:
Competitors will be professionally attired in white chef jacket, checked or black pants, apron, side towel.
Long hair must be restrained. Long hair is that which touches the jacket collar. Chefs’ hats (supplied) must
be worn by all competitors. Appropriate kitchen shoes (closed toes, non-skid soles, leather style surface).
Bring oven mitts.
No nail polish or jewelry, which includes earrings, bracelets, studs, watches, piercings, etc.
We ask no athletic or running shoes please. Regional rules require closed toe black or white shoes with
slip resistant soles.
EQUIPMENT AND MATERIALS:
Competitors must bring their own small wares (i.e. various knives, whips, spatulas, wooden spoon, food
containers, measuring cups &spoons, SS bowls, piping bag with tips, scale, oven mitts, etc.) and a suitable
mixer (i.e. Kitchen Aid table top model) to mix the bread dough- the host high school does not have enough
mixers on hand to provide one to all teams so please bring your own.
CTS Center will provide work stations, baking sheets, proofer, refrigeration and ovens.
Please direct any questions regarding the kitchen to Heather Gould-Hawke hegouldhawk@cbe.ab.ca
SAFETY REQUIREMENTS:
• Competitors’ are required to observe all safety standards during the competition.
REQUIRED PAPER WORK FOR EACH TEAM:
• Submit recipes to Heather Gould-Hawke before February 28, 2018 to ensure adequate sup-
plies are available.
• Each team must have two copies of their menu; one visible at their work station and one for the
tasting judges.
• Each team will have available at their work station all of their recipes for perusal.
• Each team will have posted at their work station a detailed workflow time sheet to help them
keep within the required time frame and allow kitchen judges to assess progress.
COMPETITORS MAY NOT USE CELLPHONES DURING THE COMPETITIONJUDGING CRITERIA:
Includes:
• Adherence to safety and sanitation practices.
• Interpretation and execution of scope documents (know what is expected and execute the plan).
• general baking & cooking skills, work habits, techniques, development of flavors, degrees of doneness, true,
temperature controls, presentation skills and effective utilization of food products.
• Waste control including excess amount of product produced
• Cooperation with others in kitchen, effective team participation.
Bread- braided Buns Cake Piped Shortbread
Cookies
Shaping Shaping & consistency Coating / Icing Cookie consistency
Fermentation and yield Fermentation and yield Decorations / Piping Bake
Bake Bake Overall appearance Taste
Taste Taste Effective use of ingredients Effective use of ingre-
dients
Effective use of ingredients Effective use of ingredients Taste Taste
Taste
Overall appearanceHigh School Baking Challenge March 16, 2019
Par-Stock List
Decorating Ingredients Processed Fruit, Herbs Sweetening agents
Coating Chocolate Lemons, fresh Honey
Rolled Fondant Oranges, fresh Sugar, brown
Dairy & Fat Cranberries, dried Sugar, icing powder
Whipping cream Raisins, sultana Sugar, granulated
Butter unsalted Staples Glucose syrup
Whole milk Paper toweling
Eggs large Aluminum foil
Olive Oil Cling film
Canola oil Silicon paper
Flavorings Cardboard Cake Circles (10”)
Lemon extract Leavening agents
Almond extract Fresh yeast
Vanilla extract Baking powder, double acting
Salt Baking soda
Instant coffee Instant Active Dry Yeast
Cocoa powder Corn Starch
Flour & Starch Nuts & Seeds
Bread Flour Almonds sliced
All-purpose flour Almonds blanched and ground
Pastry flour Poppy seeds
Cake flour Sesame seeds
Cornstarch Sunflower seeds
Ground hazelnuts
Whole hazelnuts
Competitors should bring food colours; and vanilla bean paste if desired
No other ingredients are allowed other than those listed above.You can also read
