High School Hot Food Culinary Challenge - Calgary School Districts Location: Notre Dame High School Competition date: March 8, 2019 - Calgary ...
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High School
Hot Food
Culinary Challenge
Calgary School Districts
Location: Notre Dame High School
Competition date: March 8, 2019
Forward registration information to: Winston.waters@cssd.ab.ca
Recipe submission deadline: February 27, 2019
CCF Calgary High School Culinary Challenge
Location: Notre Dame High School
Date: Friday March 8, 2019
Please submit registration to: Andy Waters Winston.waters@cssd.ab.ca
We will stock typical ingredients required to execute the menu; you may use recipes provided by Skills Alberta or de-
sign your own from the ingredients listed in the par-stock list.
Calgary competition Chairperson: Andy Waters; Winston.waters@cssd.ab.ca
Your recipes must be submitted to the Competition Chairperson by Wednesday, February 27 2019 to facilitate having
product available for you to work with. Not in the recipe…..it won’t be there.
Start Time:
General times are provided and are subject to change to meet competition logistics.
1:00 pm. Doors open
2:15 pm. Orientation, station allocation
2:45 pm. Station set up
3:15 pm. Start cooking
6:15 pm. Present Main Course
6:45 pm. Present Dessert
6:45 to 7:15 pm. Clean up
7:15 pm. Consultation with judges (competitors & coaches please)
7:30 pm Marks announced
7:45 pm Vacate school
Purpose of Challenge:
To promote professionalism, team building and pursuit of culinary excellence in support of Skills Alberta.
Overview:
Each two-member team of High School students will prepare 3 servings of a two-course meal (entrée with starch, veg-
etable and sauce; dessert fruit sauce); three portions of each course are to be plated and presented as follows: one
portion for judge tasting, one portion for the display table and one portion for the team to taste. All food is to be pre-
sented on provided 12 inch dinner plates. Competitors are encouraged to consult reference books of their choice.
There are basic recipes on the Skills Alberta website. Please adjust recipes to be appropriate for 3 portions. Excess
production is wasteful and will be deducted by the judges.
Menu requirements:
• Main Course—3 portions on provided 12-inch round plates; total food weight cannot exceed 350 grams
Chicken Cacciatore on Hand cut Pappardelle
Italian Tomato Sauce
Hand cut Pappardelle
Chicken Cacciatore with Sauce
• Dessert Course— 3 plates of Chocolate Mousse
Fruit Sauce of Competitor’s choice
Appropriate Garnish
Completed plates not to exceed 200g per portion
Prepare two portions each presented on 12’ dinner plates (plates provide)
Please bring disposable gloves for use during plating.
NO SOUS VIDE cooking allowed.
NO additional food items , ingredients or supply items may be brought in.
Kitchen stations will be drawn and assigned by competition organizers. Food items listed as common table will be
made available to all participants and held in a common area. Judges reserve the right to limit the quantities. Carefully
note the presentation times for all courses. Note the 5 minute window and assessment of penalties for lateness.
All competitors are responsible for the complete cleanup of their work areas, stoves, sinks, floors and surrounding
areas before leaving the competition site. Points will be deducted for competitors who do not comply.
CLOTHING REQUIREMENTS:
Competitors will be professionally attired in white chef jacket, checked or black pants, apron, and hairnet as required.
Chefs’ hats will be provided and must be worn by all competitors. Appropriate kitchen shoes (closed toes, non-skid
soles, leather style surface) - athletic or running shoes are discouraged
EQUIPMENT AND MATERIALS:
Competitors are encouraged to bring their own small tools and knife kits.
The foods lab at Notre Dame is stocked with basic kitchen knives and tools.
Competitors may wish to bring tools they are comfortable with such as French knife, paring knife, vegetable peeler,
French whip, wooden spoon, food containers, meat mallet, piping bag, tips, measuring spoons, etc..
Notre Dame will provide pots, pans, baking sheets and bowls.
SAFETY REQUIREMENTS:
• Oven mitts, white terry cloth or t-towel
• No rings, watches or personal jewelry, including piercings. Please remove them prior to competition.
Competitors are required to observe all safety and sanitation standards during the competition
• No cell phones; please turn them off.
RELATED CAREER AND TECHNOLOGY FOODS COURSES:
FOD 1020 Contemporary Baking
FOD 2070 Soups and Sauces
FOD 2080 Vegetables and Fruits
FOD 2190 Legumes, Nuts & Seeds
FOD 2090 Creative Cold Foods
FOD 2100 Basic Meat Cookery
FOD 2110 Fish & Poultry
FOD 2150 Food Safety & Sanitation
FOD 3060 Food Presentation
FOD 3080 Advanced Meat Cookery
JUDGING CRITERIA:
Includes:
• adherence to safety and sanitation rules as outlined in the sanitation code
• interpretation skills of scope documents (know what is expected and execute the plan)
• general cooking skills, work habits, cooking techniques, development of flavor's, degrees of doneness, texture,
temperature controls, presentation skills and effective utilization of food products
• cooperation with others in kitchen, effective team participation
● REQUIRED PAPER WORK FOR EACH TEAM ●
• Each team must have three copies of their menu; one visible at their work station, one for the display 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 re-
quired time frame and allow kitchen judges to assess progress.High School Culinary Challenge 2019
Common Table Items
Dry Storage Vegetables / Fruits Stock Spices
Olive oil Yellow onion White stock
De-alcoholized red wine Red onion Bay leaf
De-alcoholized white wine Shallots Basil, dry
Honey Garlic Cayenne
White wine vinegar Carrot Thyme, dry
Canned tomatoes—
Celery Bay leaves, dry
Whole
Canned tomatoes—
Green Peppers Dairy Black peppercorns
Crushed
Tomato Paste Zucchini Butter-unsalted Kosher, Coarse salt
Flour - Bread Lemons Butter- salted Salt, fine
Flour— Pastry Berry—Rasberry Parmesan cheese Ground black pepper
Flour—AP Berry—Blackberry Cream, 35% Ground white pepper
Canola Oil Berry—Blueberry Eggs, large
Sugar—White Berry—Strawberry Cream, half & half
Sugar—Icing Fresh Herbs
Chocolate—Bittersweet Parsley, curly
Chocolate—Milk Parsley, flat leaf
Chocolate—Dark Basil
Thyme
Protein Items Chives
Chicken Whole
Miscellaneous
Broiler Fryer
Paper towels
Aluminum foil
Parchment paper
Butcher’s twine
Cheesecloth or equiva-
lent
Plastic wrap
Pan sprayCCF Calgary
High School Culinary Challenge
MARKING CRITERIA:
15% Sanitation Professional attire
Personal hygiene and cleanliness
Work station, fridge and floor cleanliness
Cutting board and utensil hygiene
Proper food storage methods
10% Organization & Food wastage—full utilization of requisitioned food
Product Utilization Energy & water– efficient utilization
Time management—posted work plan
Proper planning and execution of tasks
Recipes submitted on time as outlined in scope
25% Preparation & Application of correct cooking techniques and methods
Technical Skill Proper & professional use of tools and equipment
15% Presentation Portion size and placement
Contemporary plating
Clean plates
Visual appeal; harmonious colors
Appetizing & artistic presentation of food
Appropriate and complementary garnishes
35% Taste Proper textures of food
Correct degrees of doneness; food served at proper temperatures
Balanced taste and seasonings; flavors match menu specifications & descriptionsCCF Calgary
High School Culinary Challenge
COMPETITION GUIDE FOR TEACHERS AND STUDENTS
Teams of 2 students will prepare a two-course meal in a set time period.
Teams will create a nutritionally sound meal.
Teams must produce all food on sight- no pre-made product allowed.
Judges will consider work flow, cooking techniques, flavour, proper temperature and presentation of food.
There will be two sets of judges: kitchen judges and tasting judges.
Teams must clean their station, including all pots, pans and sundries, working surfaces as well as the floor, after they
have completed the competition; each team must have a kitchen judge sign off on cleanliness or marks will be de-
ducted.
GENERAL INFORMATION
Teams will make 3 dishes of each course. This is different than regional and provincial guidelines.
One will be for the tasting judges and one for presentation and one for team tasting.
Plates will be supplied.
Kitchen stations will be determined by draw.
Basic ingredients are listed in the par stock table. The menu you design must draw only from the ingredients
listed within this guide.
All basic kitchen equipment and knives will be supplied by Notre Dame. If schools wish to bring their own
equipment and knives they may do so.
One mixer per cooking station will be available to the teams.
All plates of each course will be presented to the judges at the same time.
Remember: hot food on hot plates; cold food on cold plates.
Clean plate rims are important for the visual appearance of the food.
Students will have a predetermined time to prepare their meal; teachers or coaches may observe their students
but must not in any way provide assistance or guidance during the competition; only kitchen judges may
communicate with the students - Safety issues are the only exception where any instructor is expected to
intervene with any student team to ensure an enjoyable experience for all.
COMPETITORS MAY NOT USE CELLPHONES DURING THE COMPETITIONRECIPES Alberta Skills recipes may be used. They are available online through the Skills Alberta website. Please note that no one text contains all the recipes you may need. On Cooking, Canadian editions, and Professional Cooking are both recommended references. The menu as laid out within this scope is adapted from the circulated guidelines used by the AB Skills Provincial Technical Committee (PTC). We will allow you to develop your own recipes for this competition, but only using ingredients in par stock. We feel the experience of participating at this competition will help prepare you for Skills. Please don’t hesitate to ask questions. You may direct questions directly via email to: Andy Waters: Winston.waters@cssd.ab.ca Martin Makulowich: mmakulowich@cbe.ab.ca
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