2024 STATE TECHNICAL STANDARDS • PAGE 121 SERIES: SERVICE OCCUPATIONS A CONTEST: BAKING & PASTRY ARTS CONTEST: BAKING & PASTRY ARTS Series Director: HEATHER K. McCALL • 978-686-0194 Ext. 1038 • [email protected] Competition: Blackstone - Baking Kitchen Rooms 143 & 139 with Event Manager: Kathleen Henry REQUIREMENTS AND SCOPE OF CONTEST Advisors will be sent log-on information for the Learning Management System Learning Management System, which will be open on April 10. Contestants must submit an electronic copy of their resumé to the LMS LMS by April 22, by 5:00pm. Clothing Requirements: avoid a clothing penalty Baker/Chef uniform without school name Apron (white) Hair net White chef’s scarf (Optional) 4 side towels 2 cleaning rags Gloves Pen, Pencil, Black Sharpie Pocket Notebook NO nail polish/No artificial nails NO jewelry Non-Slip Black Work shoes NO Sneakers allowed White chef’s hat (paper or cloth) NO cell phones or SmartWatches allowed CONTESTANTS WILL NOT BE ALLOWED IN THE CONTEST AREA WITHOUT CORRECT SHOES. EACH CONTESTANT WILL BE GRADED ON DRESS AND SANITARY WORK HABITS. PLEASE MARK ALL EQUIPMENT. Tool Requirements: Contestants must submit online a one-page type-written resume, failure to do so will result in a 50-point penalty 1 - 8” OR 10” French Knife 1 - Grease brush 1 - Regular rolling pin 1 - Paring knife 1 - Glaze brush 1 - #16, #32 Scoop 1 - Serrated knife 1 - Metal bench scraper 1 - Asst. Cake decorating tips with food coloring 1 - Wooden spoon 1 - Plastic scraper 3 - Pastry bags at least 4 1 - Rubber spatula 1 - Dough thermometer 3 - Spatulas (2 straight, 1 off-set) 1 - Bench brush 1 - Bench canvas (approximately 3’ x 5’) 1 - Cake turn table 1 - Pair of scissors 1 - Dough knife 1 - 8” cake cardboard 1 - Timer 1 - Lg. kitchen spoon 2 - 10” gold cake board for cake display 1 - set measuring spoons 1 - Cutting board 1 - Star tip 824, 825 825 OR 827 1 - 6” circle cutter or cake ring Graduated Measures (cup, pint, quart, gallon) 1 - Baker’s Scale, spring scale, or digital scale) 1 - Ruler 4 - S/S side bowls (1 - 8 qt. capacity, 3 - 3/4 to 1 qt. capacity) 1 - Black Sharpie 2 - Oven mitts 1 - 3-4 quart saucepan 1 - 10” or 12” Sauté pan Optional Tools: No other food items allowed (e.g., sprinkles, decorates, etc.) DECORATING ICING WILL BE PROVIDED BY THE HOST SCHOOL. No other food items allowed (e.g., sprinkles, decorates, etc.) DECORATING ICING WILL BE PROVIDED BY THE HOST SCHOOL. ALL FORMULAS WILL BE PROVIDED. Serve Safe/HACCP sanitation procedures will need to be followed. ALL STUDENTS ARE COLLABORATIVELY RESPONSIBLE FOR THE SANITATION OF THE KITCHEN. National Skills: The baking and pastry arts contest covers a variety of production techniques and knowledge of the modern baking industry. The contestants are given a written test covering basic baking science. The performance phase is the actual preparation of goods and presentation of finished products ready for sale to customers. Contestants are given a predetermined selection of all necessary food items. State Skills: Each contestant will be supplied with the raw ingredients and/or ready-to-use dough(s) to produce bakery items. Formula and mix/bake procedures for each item, with the exception of cake icing, white, will be provided to each contestant. Must take lunch for 20 minutes. The competition ends at 2:00pm, everything must be presented by 2:00pm. Contestants will be graded on the following: Scaling, Mixing, Dough Make-up Skills, Batter Mixing Methods, General Baking and Finishing, Presentation, Plan of Action/Timeline. The Plan of Action/Timeline will be collected and scored at the beginning of competition. Please bring two copies. Notes: Students should come to competition with a work schedule and notes. The Plan of Action/Timeline will be collected and scored at the beginning of competition. Two copies must be supplied at the start of the competition, one is for the judge and one is for the contestant. A 20-minute break must be taken for lunch and included in the submitted Action Plan/Timeline. Online Online Resumé Resumé Submission Submission
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