2024 STATE TECHNICAL STANDARDS • PAGE 129 SERIES: SERVICE OCCUPATIONS A CONTEST: CULINARY ARTS CONTEST: CULINARY ARTS Series Director: HEATHER K. McCALL • 978-686-0194 Ext. 1038 • [email protected] Competition: Blackstone - Culinary Kitchen Rooms 140 & 111 with Event Manager: Richard McKinney 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 Pen, Pencil, Black Sharpie Pocket Notebook No nail polish/No artificial nails Non-Slip Black Work shoes No Sneakers allowed NO jewelry White chef’s hat, (paper or cloth) NO cell phones or SmartWatches allowed Gloves No school I.D. may be worn on any part of the uniform. A 10% point total will be deducted for infractions or unprofessional looking contestants. Tool Requirements: Contestants must submit online a one-page type-written resume, failure to do so will result in a 50-point penalty Equipment: 1 ea. - Food Mill, small 1 ea. - Wire bowl sieve 2 ea. - S/S Bowls small and medium 1 ea. - Portion scale 1 ea. - Instant Read Thermometer 1 ea. - Graduated Measuring Containers – Cup, Quart, Half Gal. Timers Pots and Pans: 2 ea. - Sauce pan 1 qt. 2 ea. - Sauce pan 2 qt. with cover 2 ea. - Sauté pan 10”-12” 1 ea. – Cast Iron Skillet 10”-12” Knives: 1 ea. - Paring knife 1 ea. - French knife 1 ea. – Serrated knife 1 ea. – Boning knife 1 ea. – Butcher’s steel Hand tools: 1 ea. – Solid and slotted spoon 1 pr. – Tongs 1 ea. – Wooden Spoon 1 ea. – Potato peeler 1 ea. – Zester 1 ea. – Ladle, 8oz 1 ea. – Parisienne scoop 2 ea. – Rubber spatula 1 set - Graduated measuring spoons 1 ea. – Wire Wisk, med. Specific listed tools are not required, but you will not be given tools at the site. Tools that are not listed above will not be allowed. Specific listed tools are not required, but you will not be given tools at the site. Tools that are not listed above will not be allowed. Judges will check that each contestant has only the exact tools and equipment stated. NO OTHER TOOLS AND EQUIPMENT ARE ALLOWED, INCLUDING UNIFORMS. NO OTHER TOOLS AND EQUIPMENT ARE ALLOWED, INCLUDING UNIFORMS. PLEASE MARK EACH PIECE OF EQUIPMENT PLEASE MARK EACH PIECE OF EQUIPMENT with your initials only (attach a piece of masking tape and mark with a marker). ALL STUDENTS ARE COLLABORATIVELY RESPONSIBLE FOR THE SANITATION OF THE KITCHEN. Massachusetts State Skills: The Massachusetts State Culinary competition will encompass both hot and cold food preparation and presentation. Competitors will demonstrate their knowledge and technical skills through the production of menu items meeting industry standards. The competitors are evaluated on organization, knife skills, cooking techniques, creative presentation, sanitation and food safety, and the quality and flavor of their prepared items. The competition begins at 9:00 and ends at 2:00pm, everything must be presented by 2:00pm. The competition begins at 9:00 and ends at 2:00pm, everything must be presented by 2:00pm. A Plan of Action/Timeline will be collected and scored at the beginning of competition. Please bring two copies. NOTE: Each contestant will prepare two plates of each expectation, ONE FOR TASTING AND ONE FOR PRESENTATION. Recipes are provided, variations of recipes are allowed. Online Online Resumé Resumé Submission Submission
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