skills usa state conference 2020 commercial baking · 2020 skillsusa commercial baking secondary...

2020 SkillsUSA Commercial Baking Secondary Division

Updated March 02, 2020

** There will be a cleaning up list for students after contest is done. This will not be

included in their time** We must leave kitchen how we found it**

Skills USA State Conference 2020

Commercial Baking

Chef Felicia Rodriguez Castillo

Alief ISD – Center for Advanced Careers

[email protected] (Email Change)

Commercial Baking Menu

Chocolate Chips Cookie – 6 each

Red Pepper & Cheese Scones – 4 each

Apple Galette - 3 each

Orange Honey Whole Wheat Bread

Braided Loaf – 1 each

Boule – 1 each

Rolls – 4 each

8” Round Double Layer Cake

mailto:[email protected]



Contest date & time

Friday April 3, 2019 orientation meeting will be held at ABC center (TBD)

- Contestant will be given which group they will be in during orientation

- Contestant will be given cleaning schedule that is required by Del Mar Culinary Arts

department during orientation

Saturday April 4, 2019 at Del Mar college Restaurant Management Building

- Contestants begin arriving at 8 am at contest site – Please be on time

- Contestants will be allowed to leave their equipment at their table but will not be allowed to

set up until start time

- A 30 minute lunch period is MANDATORY for all competitors. During this time you are

NOT allowed to go to your station for any reason including to check your products. Please

plan accordingly.

o A box lunch is provided to the contestant. Advisor/Parents are allowed to bring them

lunch.

o All contestants will sit together and not be allowed to socialize with advisors/parents/

guest during this time.

** Cleaning assignment will not begin until both kitchens are cleared of all contestant’s equipment**

Group Group 1 Group 2 Group 3 Group 4

Kitchen K1 K1 K2 K2

Mise en Place 8:45 - 9:00 8:45 - 9:00 8:45 - 9:00 8:45 - 9:00

Baking/Cake 9:00-12:00 9:15-12:15 9:00-12:00 9:15-12:15

Lunch Break 12:00-12:30 12:15-12:45 12:00-12:30 12:15-12:45

Baking/Cake 12:35 - 3:35 12:50 - 3:50 12:35 - 3:35 12:50 - 3:50

Clean Up 3:35-4:05 3:50 - 4:20 3:35-4:05 3:50 - 4:20

Cleaning Assignment



General Guidelines

1. Contestants must turn in a 1 page resume during the orientation meeting

2. The contest will be geared toward the commercial (retail) baking business rather than commercial

restaurant business.

3. No cell phones, computer, iPhones or similar electronic devices will be allowed. Basic calculators are

and will be allowed if needed.

4. There will be an open question and answer session with the technical committee on Friday, April 3,

2019 at the ABC center (TBD). Everyone will be able to hear the questions and the answers. If a

contestant is late and misses the session, the questions will not be repeated or re-answered. Be On Time!

Students will need to be dressed at the time of orientation. Bring a pencil or pen to take a test.

5. Contestants will be given a 15 minute equipment set-up time prior to competition start.

6. Due to limited supplies, spoiled or burnt supplies item will not be replaced.

7. Groups will be divided into 4 different groups/ kitchen and times will be staggered by 15 minutes

8. Only contestants and judges will be allowed in the kitchen area.

a. If any advisors wish to take a photo of their students please ask a judge or tech chairperson

before entering kitchen but please do not speak to contestant

9. Late products will be judged but no score will be awarded.

10. Clean up: Contestants must have the technical chairperson check their clean up in order to leave. Clean

up is part of their score. Clean up will not begin until kitchen is cleared out at the end of the contest.

11. Note: Kitchen and oven space are limited so please only bring ½ sheet pans 12. Sharing of baked products is forbidden and contestant will not be awarded points

13. Contestants will need to provide all small wares needed for preparation (see included list) no other

equipment will be allowed unless approved by the judges and made available to all contestants.

a. No replacement items will be loaned out if any equipment/tools are forgotten.

14. Advisors please do not teach students to edit/add/omit any ingredients amounts in the formulas. The goal

is a consistent product using standardized recipes.

a. The only exception will be the addition of powder sugar to the buttercream icing. Because of the

heat from the kitchen the icing begins to get soft, even if on ice. Students will be allowed to add

powder sugar to their buttercream. (this ingredient is the only item contestant is allowed to bring)

15. No proof box will be used; we are wanting to provide contest experience as close to nationals as possible

16. Ice is only provided to cool your apple galette filling & pepper mixture.

17. Refrigerators and freezers are provided to chill galette dough and cookie dough only

18. Buttercream roses will not be allowed to firm or chill on ice or be refrigerated

19. Contest is meant to be FUN and EDUCATIONAL! If you every feel overwhelmed and cannot continue

speak to a judge. We are here for you!

20. All recipes are to be divided by half – any leftover dough wrap in plastic and leave on your table.



Evaluating Products: 1. Yeast Bread

a. There should be consistent size and weight with slightly rounded ends. b. The exterior crust should have a uniform thickness and overall golden brown color. c. No sharp or irregular corner or unusual shape or streaks. Sidewalls should be firm, and crust

neither thick or thin. d. Even color and size and shape

2. Cookies a. Should have excellent top crevices and evidence of proper mixing, b. Even color c. uniform shape and size

3. Quick Bread a. Volume, inside should have well even cell structure with no tunnels. b. Even color c. Even shape & size

4. Apple Galette a. Crust should have even thickness though out b. Filling should be tender c. Even color and shape

5. Cake Decoration a. Icing

i. Symmetry – cake centered on board, final shape of cake, sides perpendicular to tope ii. Opacity (no window or crumbs)

iii. Enough/too much icing iv. Evenness of filling

b. Design Factor i. Borders – even and symmetrical

ii. Does design fit the cake (room for lettering, flower too big or small) iii. Balance iv. Use of flowers

c. Technique Factors i. Borders – even spacing/ follow correct order

ii. Correct hand pressure to make desired shapes iii. Types of flowers iv. Lettering v. Follow the directions on the cake order



Equipment Supplied by the technical committee: • All ingredients • Cakes • Icings (buttercream and whipped) List of equipment supplied by student:

Scale (battery operated) Mixing bowls Knives

Spoons Whisks Cutting board

Measuring cups Scissors Bowl scrapers

Pastry bags & tips Spatulas Bench scrapers

Rolling pins Timer(s) 4- ½ sheet pans

Kitchen towels Hot pads Gloves

Sanitizing bucket Pastry cutter Plastic Measuring Glass

Parchment paper Measuring spoons Cake turn table

Plastic wrap Icing colors Foil

Pastry brush Angled spatulas Tasting Spoons

Cake Decorating Supplies Cake board (for cake) – 10” Strainer

Sauce Pan (2) Marker (to label items) Kitchen Aide Mixer w/ proper attachments needed

6” inch round cutter Powder Sugar (for buttercream) Small Mixing bowls to color icing

Cake box (to take cake home) Boxes to take items home Recipes

Zester Pan Spray

Note: Any equipment not listed here may not be allowed by the judges if it is deemed to be advantageous to the student.

Items such as cake levelers, molds, stencils, pre- made icings or flowers, fondant, gum paste, pastillage and cake combs

will not be allowed. Feel free to bring any other simple kitchen equipment

Uniform:

1. White or Black chef coat 2. White, Black, or checked chef’s pants (black and white checkers only) of proper size. (No jeans) 3. Black or White closed-toe non-slip kitchen work shoes (Must wear proper shoes for safety; may result in disqualification) 4. White apron 5. Side towels 6. White chef hat 7. Hairnet No names or school logos should be visible on uniform, if so must be covered up



Cake Decorating Source: RBA

Each student is provided two 8” round cake and white icing.

This is your cake order.

Test Problem

Customer Name: Ms. Sarah Jones Phone: 651-876-4321

Day Wanted: Thursday

Date Wanted: 6/22/18c

Time Wanted: 3:00PM

Size: 8” rounds, split and filled with red jelly filling. Filling are provided.

** If no red jelly is provided, contestant will torte layers and fill with whipped topping**

Icing: Use icing provided

Colors: Yellow roses, green leaves

Flower Type: Spray of roses- 3 to 5

Inscription: Happy Birthday Vickie

Special instructions:

1. Scale no more than 1.4 lbs. of whipped topping. Use whipped topping for icing the cake.

2. Prepare colors and bags. Use butter cream icing provided for roses – 1 lb. of buttercream

a. Contestant may add the tips to their bags during their mise en place

3. Pipe white border – 1 shell border, 1 border of your choosing.

4. Do not comb sides



Del Mar West Campus

4101 Old Brownsville Road

Corpus Christi, TX 78405

Restaurant Management Building

(Building is on the Old Brownsville road side. It is the second building from the corner or Airport and

Old Brownsville

skills usa state conference 2020 commercial baking · 2020 skillsusa commercial baking secondary...

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