Preparing Students for Culinary Competitive Events

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Preparing Students for Culinary Competitive
Events

• Barbara A. Weiss
• Director of Educator Relations

December 5, 2008
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Types of Competitions

• Team hot foods competition
• Individual decorative centerpiece
• Recipe contests

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Team Hot Foods Competition

• Organization
• Knife skills
• Sanitation
• Plate presentation
• Teamwork

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Preparing a Planning Sheet

• Determine and list tasks required
• Consolidate prep when possible
• Identify key areas

• Develop time line for production
• Divide work among group members based on
  abilities and strengths
• Build in time for errors

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Developing a Time Line

• Plan on having everything ready 3 minutes before
  deadline
• Identify most difficult/time consuming tasks
• Dont always give the most time consuming task to
  the person with the greatest skill
• Practice time line development and application

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Individual Decorative Centerpiece

• Know and follow guidelines
• Follow good sanitation practices
• Product Knowledge
• Utilize note cards
• Timing is everything!

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Strawberries

• Season December - February
• Cost 1.99 / quart

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Theme Development

• Match themes with ability
• Be knowledgeable of the techniques used
• Be knowledgeable of the products used
• Remember -- simplicity can be effective

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Recipe Contest.What you need to know.That can
help you be a winner!!

• Create a recipe
• Test the recipe
• Name the Recipe
• Look for hot food topics
• Keep it simple
• Appearance is very important
• Write the recipe in standard recipe form

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Follow the Contest Directions!!

• Be sure you have included all ingredients-remember
  you can not make any changes once the recipe is
  submitted.
• Be sure recipe includes everything it should, ie.
  entrée, starch, vegetable or fruit.
• Follow dietary/nutritional requirements.

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Follow the Contest Directions!!

• Make a checklist