2019 Arizona Proficiency Events Guide - Arizona FCCLA
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2019 Arizona Proficiency Events Guide
TABLE OF CONTENTS
ART OF STORYTELLING 3
BAKING AND PASTRY * - STAR EVENT 7
CAKE DECORATING 14
CHICKEN FABRICATION 16
CULINARY KNIFE SKILLS 18
CUPCAKE DECORATING 21
FASHION SKETCH 23
FRONT OF THE HOUSE 35
IMPROMPTU SPEAKING 38
INTERIOR DESIGN SKETCH 43
MYSTERY BASKET 48
SALAD PREPARATION 50
STORY STRETCHING 53
TOYS THAT TEACH 60
*Baking and Pastry is a STAR Event that will be in its pilot testing year. This will be an individual event for 2019.
2
ART OF STORYTELLING
The Art of Storytelling: This is how the story goes… – is an individual event that recognizes members in
an Early Childhood Education program for their ability to demonstrate appropriate storytelling techniques for
an early learning environment. Presentation skills are the main source of evaluation for this event.
Eligibility
1. Participation is open to any nationally affiliated FCCLA chapter member that has been or is currently
enrolled in an Early Childhood Education program.
2. Participants must be registered for the State Leadership Conference, and may participate in one STAR
event in addition to the Art of Storytelling proficiency event.
Procedures and Time Requirements
Forty-five (45) minutes will be allowed for this event: twenty-five (25) minutes to prepare using book and
props, fifteen (15) minutes to share book selection, and the last five (5) minutes will be for evaluator
questions. Participants will be notified of their competition times via email to the instructor once registration
closes. This competition is open to spectators.
1. Participants will report to event site at designated time to select the story book and as many props
provided for event. Books will be chosen from the Caldecott Medal winners from the last twenty
years.
2. Students must submit portfolio at check in for evaluator review.
3. Students will be provided a 25-minute time slot to prepare.
4. A one minute warning will be given to student if necessary to prompt students to conclude
presentation.
Portfolio Requirements
Students will submit a portfolio, in a red or white binder, that includes a collection of materials used to
document and illustrate the work of the project. Portfolio may contain a maximum of 12 pages, and should
contain documentation of experience and occupational coursework related to early childhood students.
Portfolio must contain the following items:
• Project Identification Page: Cover page must include participants name, chapter name, school, city,
and event name.
• Documentation of Experience/Occupational Coursework: Documentation of units, courses, volunteer,
and/or paid positions related to early childhood.
• Lesson Plans: Three examples of lesson plans from the subject areas listed below that show a literacy
connection to 3 different story books of students choice:
o Math/Manipulative
o Science/Sensory
o Language/Literacy
o Gross Motor & Music/Movement
o Art
o Social Studies/Character Building
o Dramatic Play/Puppetry
o Fine Motor/Writing
• Evidence of Skills: Students should show evidence of actual implementation of three lesson plans
included in the portfolio (pictures, classroom teacher evaluations, samples of hands-on activities,
handouts, etc.)
3
ART OF STORYTELLING
POINT SUMMARY FORM
COMPETITOR NAME(s): _________________________________ Participant #: ________
COMPETITOR SCHOOL: __________________________________
Directions:
1. Make sure all information at top is correct. If a student named is not participating, cross their
name(s) off. If a team does not show, please write “No Show” across top and return with other
forms.
2. Before presentation the room consultant will verify their project identification page and their
portfolio.
3. At the conclusion of the presentation verify evaluator scores and fill in the information below.
Calculate the final score and initial form.
4. At the end of the competition in the room, double check all scores and names to ensure accuracy.
Room Consultant Check (10 points possible) Points
Orientation/ 0 3
Check In Did not attend Attended event
0 2
Punctuality Participant was late for Participant was on time for
presentation presentation
2
Project 0
Project ID page is present and
Identification Page Project ID page is missing
completed accurately
0 2
Portfolio – 12 pages
Participant’s portfolio includes Participant’s portfolio meets
Max
exceeds allotted page numbers allotted page numbers
0 1
Binder Participant’s binder is not an Participant’s binder is the
approved binder approved binder (red or white)
Room Consultant Total
(10 points possible)
Average Evaluator Score
(90 points possible)
Final Score
(Average Evaluator Score plus Room Consultant Total)
Final Rank
Evaluators’ Scores:
Evaluator 1 _______
Evaluator 2 _______
Evaluator 3 _______
Total Score _______ Divided by Number of Evaluators
_______ = AVERAGE EVALUATOR SCORE
Verification of Final Score and Rating (please initial): _________
4
ART OF STORYTELLING
JUDGES RATING SHEET
COMPETITOR NAME(s): __________________________________ Participant #: ________
COMPETITOR SCHOOL: __________________________________ Judges Initials:_______
Evaluation Criteria Possible Points Awarded
Portfolio (0-25 points possible) Points
Documentation of 0 1-2 3-4 5
Coursework Portfolio does not have Portfolio shows Portfolio shows quality Portfolio shows excellent
a documentation of documentation of an documentation of documentation of superb
coursework that is in adequate amount of coursework and coursework and experience
the pathway, career coursework and experience
cluster or occupation for experience
Early Childhood
Lesson Plans 0 1-2 3-4 5-6 7-8 9-10
Lesson Lesson plans are Lesson plans Lesson plans Lesson plans are Innovative,
Plans are from one early indicate a indicate an complete with interesting and
missing childhood knowledge of understanding multiple creative lesson
concept multiple of evidence of the plans show a
childhood developmental understanding depth of
development ages, stages, of ages and understanding
concepts and are age stages and are and an
appropriate age appropriate application of
developmental
stages and are
age appropriate
Evidence of Skills 0 1-2 3-4 5
Portfolio does not have Evidence is shown, but Evidence of skills is Portfolio has high quality
evidence of skills limited apparent though portfolio evidence of superb skills
Evidence of 0 1-2 3-4 5
Developmental Portfolio does not have Portfolio shows evidence Evidence of Portfolio indicates an
Knowledge evidence of of developmental developmental knowledge exceptional level of
developmental knowledge, but limited includes a chart diagram, developmental knowledge
knowledge essay or graphic in a clear and organized
organizer to explain the format
concept
Presentation (0-65 points possible) Points
Introduction/ 0 1-2 3-4 5
Acknowledgement No obvious introduction Introductions not Somewhat creative and Introduction captured
of source (legal effective in capturing attention getting attention immediately
attention
requirement)
Purpose and Focus 0 1-2 3-4 5
Purpose and focus is Purpose and focus is Purpose and focus is Establishes a purpose early
missing weak fairly clear and maintains focus for
most of presentation
Story Appropriate 0 1-2 3-4 5
No obvious choice or Story content or age level Adequate story content or Exceptional content and
appropriate story inappropriate for teller age level appropriateness age level appropriate for
and/or audience of teller and/or audience teller and audience
Comfort with 0 1-2 3-4 5
Story No obvious comfort with Teller is somewhat Teller is comfortable with Teller is comfortable with
story unfamiliar with story story choice story choice, develops
rapport, and enthusiasm is
evident
5
ART OF STORYTELLING
JUDGES RATING SHEET (cont.)
Delivery: 0 1-2 3-4 5
Enthusiasm No enthusiasm for the Very little use of facial Facial expressions and Facial expressions and
presentation expressions or body body language are used to body language generate a
language. Did not generate enthusiasm, but strong interest and
generate much interest in seem somewhat faked enthusiasm about the topic
topic being presented. in others.
Delivery: Tempo 0 1-2 3-4 5
Tempo or pauses were Tempo or pauses were Tempo or pauses were Tempo or pauses were
not used to improve used in such a way that intentionally used but were effective in improving
meaning or dramatic they were very distracting somewhat in improving meaning or dramatic
impact to the audience meaning or dramatic impact
impact
Knowledge of 0 1-2 3-4 5
Story No obvious knowledge Frequent pauses; steps out Some pauses; memorized Story flows in
of story of story; loses place; word for word conversational, engaging
rambling; no story line tone
Delivery: Volume 0 1-2 3-4 5
Unable to hear the Volume often too soft to Volume is loud enough to Volume is loud enough to
presentation be heard by most audience be heard by most audience be heard by all audience
members members members
Physical 0 1-2 3-4 5
Presence/Eye No Eye Flat presentation; frequent Somewhat relaxed in Relaxed; teller is enjoying
Contact Contact/Physical loss of eye contact presentation and begins to self and “standing tall”;
Presence connect with audience and strong connection with
Inconsistent eye contact audience & good eye
contact with audience
Body Language/ 0 1-2 3-4 5
Clothing Choice Body language shows Body language shows Body language portrays Body language and
nervousness and minimal amount of participant at ease and clothing choice both
unease/inappropriate nervousness/clothing is clothing is professional enhance the presentation
clothing appropriate.
Telling Style: 0 1-2 3-4 5
No Telling Style Discomfort apparent; Somewhat nervous, but Draws audience into the
lack luster able to engage audience story; charismatic;
expressive; excited;
gestures seem natural;
listeners want to hear
more
Grammar/Word 0 1-2 3-4 5
Usage/ Extensive (more than Some (3-5) grammatical Few (1-2)grammatical and Presentation has no
Pronunciation 5) grammatical and and pronunciation errors pronunciation errors grammatical pronunciation
pronunciation errors errors
Time 0 1-2 3-4 5
Presentation is less 2-4 minutes or less; too 5-7 minutes seems to be 8-10 minutes leaves the
than 2 minutes short stretched or too short audience wanting more
TOTAL POINTS – 90 possible
Please include additional comments identifying strengths and areas for improvement:
Verification of total scores (please initial)
__________________ __________________ __________________
Judge Room Consultant Headquarters
6BAKING and PASTRY
Baking and Pastry is an individual STAR event that showcases student’s knowledge and skills gained from their
enrollment in a Culinary Arts program, with the ability to demonstrate safety and sanitation, food preparation,
foundational baking and pastry knowledge as well as time management and planning skills.
This event is a national qualifier. The top scoring individual with a score of 80 or better will be eligible to
represent Arizona at the FCCLA National Leadership Conference.
Eligibility
• Participation is open to any nationally affiliated FCCLA chapter member that has been or is currently enrolled in a
Culinary Arts program. Chapters may submit one entry into this event.
• Participants must be registered for the State Leadership Conference and may participate in one proficiency event in
addition to the Baking and Pastry STAR event.
• While attempts will be made to accommodate, it cannot be guaranteed that schedules of events will
be adjusted for students to participate in multiple events.
Procedures and Time Requirements
This event will allow a total of four 3 hours and 30 minutes. Participants will be notified of their competition times,
once registration closes. This event is not open to spectators.
1. Students will sign in and receive a participant number and will be assigned a workstation.
2. Participant for this event shall dress in proper attire. Participant must provide and wear a clean chef jacket, chef
pants, appropriate closed-toe footwear, bib style apron and hair restraint that keeps hair off face and shoulders. Do
not wear any jewelry (rings, watches, bracelets, dangling earrings, etc.), nail polish, artificial nails and piercings.
Makeup should be kept to a minimum. There should be no odor present either good or bad. Disposable gloves should
be worn when appropriate.
3. All participants must bring their own equipment that will be appropriate for basic baking production. This includes
a table top mixer. No equipment will be provided except for ovens at the host kitchen. Equipment may
include but is not limited to:
Chef Knife Paring Knife Cutting Board Stainless Bowls
Spatula Sheet pans Bread Lame Parchment Paper
Measuring Tools Towels Thermometer *Sanitation Items (Bucket)
Biscuit Cutter Portion scoops Bench scraper *Table Top Mixer
Piping Bags Piping tips Scale
*Mandatory Items
4. Participants are expected to produce the following items in the time allotted.
Yeast Bread: Four (4) – 2oz dinner rolls and 1 – 8oz baguette
Quick Bread: Nine (9) – 3” diameter buttermilk biscuits
Cookies: Two (2) Dozen uniform size Chocolate Chip Cookies
Choux Pastry: Six (6)- large (2 ½” – 3”) cream puffs filled with Chantilly Cream
5. Participants will be provided with all necessary ingredients to produce the required elements for competition and
sufficient equipment for presenting their final products. Participants must use the recipes provided.
6. Participants will be given the following time for this event: 15 minutes for uniform and equipment check, 15
minutes to set up his/her station (No mise en place will be allowed), 2 hours and 45 minutes for food production
and presentation, and 15 minutes for clean-up.
7. Items will be judged based on taste, consistency, appearance and technique.
7BAKING and PASTRY
JUDGES RATING SHEET
COMPETITOR NAME(s):__________________________________ Participant #: ________
COMPETITOR SCHOOL:__________________________________ Judges Initials: ________
Evaluation Criteria Possible Points Awarded
Safety & Appearance (0-20 points possible) Points
Clothing & 0 1-2 3-4 5
Appearance Non-professional appearance, attire, Adequate appearance, Neat appearance, attire & Professional appearance, attire
and/or grooming attire and/or grooming grooming but lacks polish & grooming
Safety & 0 1-2 3-4 5
Sanitation Disregard of safety; creating unsafe Shows minimal safety Follows most safety and Follows all safety and
and unsanitary situation and sanitation concerns sanitation practices sanitation practices
Food Production (0-20 points possible) Points
Equipment, 0 1-2 3-4 5
Tools & Selection & usage of tools/equipment Selection & usage of Selection & usage of Selects and uses all
Techniques lacks understanding and tools/equipment tools/equipment tools/equipment correctly &
demonstration of skills demonstrates some demonstrates most industry safely
industry techniques techniques
Mise en Place 0 1-2 3-4 5
and Time Work area not clean, unorganized and Cleanliness, organization Cleanliness and organization Extremely clean and organized
Management did not manage time wisely and time management are acceptable; Good work area; Exemplary use of
needs improvement utilization of time time
Baguette and Dinner Rolls (0-20 points possible) Points
Appearance 0 1-2 3-4 5
Items are visually unappealing. Items are a little too light Slight color variance either Exceptional color and
Appear to be either under baked or or a little too dark in light or dark. doneness. Rolls and Baguette
burnt color. Crust appears to Crust looks good. Shape is are properly shaped and
be soft visually appealing visually appealing
Consistency 0 1-2 3-4 5
Size, shape and/or color of rolls and Size, shape and/or color Size, shape and/or Color of Size, Shape and/or color of the
baguette are inconsistent. Incorrect of baguette OR rolls is the baguette and rolls has baguette and rolls is
amount of items produced. inconsistent. Correct minor issues but is exceptional and meets or
amount of items consistent overall. Correct exceeds industry expectations.
produced. amount of items produced. Correct amount of items
produced.
Technique 0 1-2 3-4 5
Student shows no understanding of Student shows a Student shows a competent Student shows a professional
the techniques required to produce developing understanding of the level of understanding of the
these items understanding of the techniques required to techniques required to produce
techniques required to produce these items these items
produce these items
Taste/Texture 0 1-2 3-4 5
Taste is bland, flavorless and Items are lacking salt. Flavor is well balanced. Flavor and texture are in line
unappealing. Texture is unappealing Crust is soft. Bread lacks Crust has a pleasing with what is expected from a
any texture or chew texture. Interior of bread professional commercial
has good texture bakery
Quick Bread (0-20 points possible) Points
Appearance 0 1-2 3-4 5
Items are visually unappealing. Items are a little too light Slight color variance either Exceptional color and
Appear to be either under baked or or a little too dark in light or dark. doneness. Biscuits appear to
over baked color. Crust appears to Crust looks good. Shape is have a proper crust and tender
be soft visually appealing crumb. They are visually
appealing
Consistency 0 1-2 3-4 5
Size, shape and/or color of biscuits Size, shape and/or color Size, shape and/or Color of Size, Shape and/or color of the
are completely inconsistent. Incorrect of biscuits shows a few the biscuits have minor biscuits is exceptional and
amount of items produced inconsistencies. Correct issues but are consistent meets or exceeds industry
amount of items overall. Correct amount of expectations. Correct amount
produced. items produced. of items produced.
Technique 0 1-2 3-4 5
Student shows no understanding of Student shows a Student shows a competent Student shows a professional
the techniques required to produce developing understanding of the level of understanding of the
these items understanding of the techniques required to techniques required to produce
techniques required to produce these items these items
produce these items
8Taste/Texture 0 1-2 3-4 5
Taste is bland, flavorless and Items are lacking salt. Flavor is well balanced. Flavor and texture are in line
unappealing. Texture is unappealing Crust is soft. Biscuits are Crust has a pleasing with what is expected from a
dense and heavy. Little texture. Interior of the professional commercial
to no crumb. Flavor is biscuit is tender and has a bakery
somewhat flat good crumb.
Cookie (0-20 points possible) Points
Appearance 0 1-2 3-4 5
Items are visually Items are a little too light or dark in Slight color variance either Exceptional color and
unappealing. Appear to color. Cookies still lack some visual light or dark. doneness. Cookies are properly
be either under baked appeal Shape is good. Cookie is shaped and visually appealing
or burnt visually appealing
Consistency 0 1-2 3-4 5
Size, shape and/or color Size, shape and/or color of cookies Size, shape and/or Color of Size, Shape and/or color of the
of cookies are shows a few inconsistencies. Correct the cookies have minor cookies are exceptional and
inconsistent. The amount of items produced. issues but are consistent meets or exceeds industry
incorrect amount has overall. Correct amount of expectations. Correct amount
been produced items produced. of items produced.
Technique 0 1-2 3-4 5
Student shows no Student shows a developing Student shows a competent Student shows a professional
understanding of the understanding of the techniques understanding of the level of understanding of the
techniques required to required to produce these items techniques required to techniques required to produce
produce these items produce these items these items
Taste/Texture 0 1-2 3-4 5
Taste is bland, flavorless Items are lacking salt or flavor is Flavor is well balanced. Flavor and texture are in line
and unappealing. unbalanced. Texture is consistent with Cookies have a pleasing with what is expected from a
Texture is unappealing cookies being over or under baked texture. professional commercial
bakery
Choux Pastry and Chantilly Cream (0-20 points possible) Points
Appearance 0 1-2 3-4 5
Items are visually Items are a little too light or dark in Slight color variance either Exceptional color and
unappealing. Appear to color. Choux Pastry and Cream still light or dark. doneness. Choux Pastry are
be either under baked lack some visual appeal Shape is good. Choux Pastry properly shaped and visually
or burnt and over- and Cream is visually appealing. Cream is properly
whipped or under- appealing made.
whipped
Consistency 0 1-2 3-4 5
Size, shape and/or color Size, shape and/or color of choux Size, shape and/or Color of Size, Shape and/or color of the
of choux pastry are pastry and filling shows a few the choux pastry and the choux pastry and the amount
inconsistent. Puffs are inconsistencies. Correct amount of filling have minor issues but of filling are exceptional and
not properly filled. items produced. are consistent overall. meets or exceeds industry
Produced the incorrect Correct amount of items expectations. Correct amount
amount produced. of items produced.
Technique 0 1-2 3-4 5
Student shows no Student shows a developing Student shows a competent Student shows a professional
understanding of the understanding of the techniques understanding of the level of understanding of the
techniques required to required to produce these items techniques required to techniques required to produce
produce these items produce these items these items
Taste/Texture 0 1-2 3-4 5
Taste is bland, flavorless Items are lacking salt or flavor is Flavor is well balanced. Flavor and texture are in line
and unappealing. unbalanced. Texture is consistent with Choux pastry and cream with what is expected from a
Texture is unappealing choux pastry being over or under have a pleasing texture. professional commercial
baked and cream over or under- bakery
whipped
Total Points (100 Points)
Please include comments on this rating, if desired.
Verification of total scores (please initial)
__________________ __________________ __________________
Judge Room Consultant Headquarters Official
9Straight Dough
450/425 for loaves*
475/450 for rolls
Yield: Approximately 26 oz
405g Bread Flour
45g Whole Wheat flour
293g Water (100-115 degrees)
7g Instant yeast
10g Salt
*There will be enough dough to produce two (2) 8 oz baguettes. Students will be asked to present their
better of the two loaves.
10Buttermilk Biscuits
400/375
277g Bread flour
277g Pastry flour
6g Salt
18g Baking powder
4g Baking soda
27g Sugar
194g Butter, cold
375g Buttermilk
11Chocolate Chip Cookies
375/325
147g Butter, room temp
113g Sugar
113g B. Sugar
2g Salt
91g Eggs, room temp
6g Vanilla
285g Pastry flour
4g Baking soda
357g Choc. Chips
12Choux Pastry
425 – 15 min
350 – 15 – 20 min
1 cup Water
½ cup Butter
1 cup Flour
4 Eggs
Chantilly Cream
2 cup heavy cream
2 Tbsp granulated sugar
1 tsp vanilla extract
13CAKE DECORATING
Cake Decorating is an individual event that recognizes participants who demonstrate their creativity in
creating an original cake focused on a theme.
Eligibility
Chapters may submit two entries into this event.
1. Participation is open to any nationally affiliated FCCLA chapter member that has been or is currently
enrolled in a Culinary Arts or Hospitality Management program.
2. Participants must be registered for the State Leadership Conference, and may participate in one STAR
event in addition to the Cake Decorating proficiency event.
Procedures and Time Requirements
This event will encompass a total of one hour and thirty minutes. Participants will be notified of their
competition times/heats, once registration closes. The competition is open to spectators if space is available.
1. Students will sign in and receive a participant number and will be assigned a workstation.
2. Participant for this event shall dress in proper attire. Participant must provide and wear a clean chef
jacket, chef pants, appropriate closed-toe footwear, apron and hair restraint that keeps hair off face and
shoulders. Disposable gloves are required for this event. Do not wear any jewelry (rings, watches,
bracelets, dangling earrings, etc.), nail polish, artificial nails and piercings. Makeup should be kept to a
minimum. There should be no odor present either good or bad.
3. We will provide 1 – 8”x4” round Styrofoam “cake” and an appropriate cake round.
4. The Theme for the cake will be announced the day of competition
5. All participants must bring their own decorating tools, and equipment and colorings as well as
a sufficient amount of premade buttercream to ice the cake and produce the required
elements.
6. All participants will be expected to produce the following elements and the must be present
on their finished cake:
• Cake must be smooth iced with buttercream
• The bottom border of the cake must be a scallop border
• The top border of the cake must be a rosette border
• Three (3) buttercream roses and their leaves must be present on the cake
• Scripting – Participants will be given a message that day to write on the cake (Spelling counts)
• Participants may choose their color palette
7. Participants will be given 10 minutes to set up their station, 1 hour and 10 minutes to decorate the cake,
and 10 minutes for clean-up and judge’s questions.
14CAKE DECORATING
JUDGES RATING SHEET
COMPETITOR NAME(s): __________________________________ Participant #: ________
COMPETITOR SCHOOL: __________________________________ Judges Initials:_______
Evaluation Criteria Possible Points Awarded
Safety & Appearance (0-20 points possible) Points
0 1-2-3-4-5 6-7-8 9-10
Clothing & Non-professional Adequate appearance, Neat appearance, Professional
Appearance appearance, attire, and/or attire and/or grooming attire & grooming but appearance, attire &
grooming lacks polish grooming
0 1-2-3-4-5 6-7-8 9-10
Safety & Disregard of safety; creating Shows minimal safety Follows most safety Follows all safety and
Sanitation unsafe and unsanitary and sanitation and sanitation sanitation practices
situation concerns practices
Equipment, Tools, Techniques, & Skills (0-25 points possible) Points
0 1-2-3-4-5 6-7-8 9-10
Selection & usage of Selection & usage of Selection & usage of Selects and uses all
Equipment
tools/equipment lacks tools/equipment tools/equipment tools/equipment
and Tools
understanding and demonstrates some demonstrates most correctly and safely
demonstration of skills industry techniques industry techniques
0 1-2-3-4-5 6-7-8-9-10 11-12-13-14-15
Poor techniques, low Student only Student demonstrated Student finished cake
Skills & evidence of demonstrated 1-2 of 3-4 of the required and produced all of the
Techniques skill/performance. the required techniques with required elements with
No attempt at required techniques with minimal errors few if any errors
techniques multiple errors
Food Production (0-25 points possible) Points
0 1-2-3-4-5 6-7-8-9-10 11-12-13-14-15
Work area not clean and Cleanliness and Cleanliness and Extremely clean and
unorganized organization needs organization are organized work area.
Organization
improvement. Hard to acceptable. Minor Easy to see what the
tell what is being clutter exists. Can see student is working on
worked on what is being worked and what equipment is
on being used.
0 1-2-3-4-5 6-7-8 9-10
Time
Did not manage time wisely Time management Good utilization of time Exemplary use of time
Management
could use improvement
Food Presentation (0-30 points possible) Points
0 1-2-3-4-5 6-7-8-9-10 11-12-13-14-15
Product is lacking in Product has visible A couple of mistake No visible mistakes,
Product professional presentation mistakes. Errors in are present. Overall, excellent display of
Appearance craftsmanship and a product is visually craftsmanship and skill.
lack of concern are appealing and show
evident skill
0 1-2-3-4-5 6-7-8-9-10 11-12-13-14-15
Lacks creativity and does not Adequate, but not Creative and well- Exceptional creative
Creativity and
follow the theme outstanding balanced; good ideas and outstanding
Theme
representation of the representation of the
theme theme
TOTAL POINTS – 100 possible
Please include additional comments on the back of this rating sheet, if desired.
Verification of total scores (please initial)
__________________ __________________ __________________
Judge Room Consultant Headquarters
15CHICKEN FABRICATION
Chicken fabrication is an individual event, showcases the best of participant’s knife skills. Participants will safely
fabricate a chicken into eight pieces, meeting industry standards, while demonstrating proper safety and sanitation
procedures.
Eligibility
Chapters may submit two entries into this event.
1. Participation is open to any nationally affiliated FCCLA chapter member that has been or is currently enrolled in
a Culinary Arts program.
2. Participants must be registered for the State Leadership Conference, and may participate in one STAR event in
addition to the Chicken Fabrication proficiency event.
Procedures and Time Requirements
Thirty-five (35) minutes will be allowed for this event. Participants will be notified of their competition times, once
registration closes. The competition is open to spectators if space is available.
1. Participants will report to event site. They will be assigned a work space.
2. Participant for this event shall appear in proper attire. Participant must provide and wear a clean chef jacket,
chef pants, appropriate closed-toe footwear, apron and hair restraint that keeps hair off face and shoulders. Do
not wear any jewelry (rings, watches, bracelets, dangling earrings, etc.), nail polish, artificial nails and piercings.
Makeup should be kept to a minimum. There should be no odor present either good or bad.
3. Chicken Fabrication will consist of eight (8) pieces. One (1) Boneless/Skinless breast; one (1) Skin on Airline
breast and the wing bone must be frenched; Two (2) Tenderloins; One (1) wing; One (1) thigh; One (1)
drumstick, and One (1) leg quarter shall be cut from the chicken provided. All pieces must be labeled
(identifying the piece) and categorized (white or dark meat), using the pen and parchment paper. Participant
will be evaluated on correctly making all cuts, using the proper tool for the job, waste, cleanliness of the carcass
and proper safety and sanitation practices.
4. Participant must provide tools and equipment needed for the fabrication of chicken. No tools will be provided.
No electric tools will be allowed.
Required items include:
• 8” or 10” Chef Knife
• Boning Knife
• Paring knife
• Cutting board and mat
• Sanitation (bucket/solution)
• Towels
• Water (station and ice will be provided in the competition room)
• Disposable gloves
• 1 perforated half pan and 1 solid half pan
• Small compost/waste bucket or bowl
• Plastic wrap
• 1 sheet pan
• Parchment Paper
• Pen/sharpie
5. Participants will have 5 minutes to set up the work area, 20 minutes to fabrication and present the chicken and
10 minutes to clean the work area.
6. Participants will be provided with ice, 3’ of workspace and a 2.5 – 3 lb. chicken for fabrication.
7. The participant will present all food items for evaluation of appearance, temperature and waste at the end of
the competition. All preparation and presentation must happen during the 30 minutes of fabrication time. All
work will be stopped at the time limit.
16CHICKEN FABRICATION
JUDGES RATING SHEET
COMPETITOR NAME(s): __________________________________ Participant #: ________
COMPETITOR SCHOOL: __________________________________ Judges Initials: _______
Evaluation Criteria Possible Points Awarded
Safety & Appearance (0-35 points possible) Points
0 1-2-3-4-5 6-7-8 9-10
Clothing & Non-professional Adequate Neat appearance, Professional
Appearance appearance, attire, appearance, attire attire & grooming but appearance, attire &
and/or grooming and/or grooming lacks polish grooming
0 1-2-3-4-5 6-7-8 9-10
Disregard of safety Shows minimal safety Follows most safety Follows all safety
Safety creating unsafe concerns practices practices
situation during
presentation
0 1-2-3-4-5 6-7-8-9-10 11-12-13-14-15
Sanitation Unsanitary situation Shows minimal Follows most sanitation Follows all sanitation
creates unsafe product sanitation concerns practices practices
Food Production (0-20 points possible) Points
0 1-2-3-4-5 6-7-8 9-10
Selection & usage of Selection & usage of Selection & usage of Selects and uses all
Equipment, Tools &
tools/equipment lacks tools/equipment tools/equipment tools/equipment
Techniques
understanding and demonstrates some demonstrates most correctly & safely
demonstration of skills industry techniques industry techniques
0 1-2-3-4-5 6-7-8 9-10
Did not manage time Time management, Managed time and Utilized time and mise
Mise en place and
or utilize mise en place mise en place mise en place to en place to complete
Time Management
to complete each task complete most tasks each task on time
on time
Knife Skills/Food Presentation (0-45 points possible) Points
0 1-2-3-4-5 6-7-8-9-10 11-12-13-14-15
Large amounts of meat Some excess meat Little meat remains on Carcass yield is to
on the carcass. remains on the the carcass. Minor industry standards.
Carcass and Waste
Excessive waste and carcass. Excessive excess waste, few if Minimal waste and no
large amount of waste and a few any miscuts miscuts.
miscuts miscuts
0 1-2-3-4-5 6-7-8-9-10 11-12-13-14-15
None of the required Some required pieces Most required pieces All required pieces
Chicken Fabrication pieces have been have been fabricated have been properly have been properly
fabricated to industry to industry standards fabricated to industry fabricated to industry
standards standards standards
0 1-2-3-4-5 6-7-8-9-10 11-12-13-14-15
All parts are identified Some parts are Most parts are All parts are identified
Identification and
and categorized identified and identified and and categorized
labeling
incorrectly categorized categorized correctly correctly
incorrectly
TOTAL POINTS – 100 possible
P lease include additional com m ents identifying strengths and areas for im provem ent to justify the scores given:
Verification of total scores (please initial)
__________________ __________________ __________________
Judge Room Consultant Headquarters
17CULINARY KNIFE SKILLS
Culinary Knife Skills is an individual event that will showcase the best of participant's knife skills.
Participant will produce four uniform pieces for each knife cut meeting industry standards and
demonstrate proper safety and sanitation procedures.
Eligibility
Chapters may submit two entries into this event.
1. Participation is open to any nationally affiliated FCCLA chapter member that has been or currently enrolled
in a Culinary Arts program.
2. Participant must be registered for the State Leadership Conference, and may participate in one STAR event
in addition to the Culinary Knife Skills proficiency event.
Procedures and Time Requirements
Thirty-Five minutes will be allowed for this event. Participants will be notified of their competition times, via
email to the instructor, once registration closes. The competition is open to spectators if space is available.
1. Students will bring with them the Knife Cut Display Page with personal information pre-filled out.
2. Students will sign in and receive a participant number and a workstation assignment.
1. Participant for this event shall appear in proper attire. Participant must provide and wear a clean chef
jacket, chef pants, appropriate closed-toe footwear, apron and hair restraint that keeps hair off face and
shoulders. Do not wear any jewelry (rings, watches, bracelets, dangling earrings, etc.), nail polish,
artificial nails and piercings. Makeup should be kept to a minimum. There should be no odor present
either good or bad. Disposable gloves will be required.
3. All participants must bring their own equipment that will be appropriate for basic knife cuts. The following
are the ONLY tools allowed for Knife Cuts:
Vegetable Peeler Paring Knife 8" or 10" Chef Knife Tourne Knife
Cutting Board/Grip Pad Usable waste Container w\water Towels
Bench Scraper Garbage bowl *No rulers allowed (on cutting board or knives, etc)
4. Students will be given two russet potatoes and two large carrots. A total of four uniform and appropriate
pieces are cut from the vegetable provided to demonstrate four of the following list: Julienne; brunoise;
small, medium, large dice; batonnet, tourné, and oblique. Dimensions are based on the basic classical
knife cuts described in American Culinary Federation published guidelines. Product waste will be
evaluated.
5. At the beginning of the competition, participants will all be notified which cuts they will need to perform.
They must write the name of the cut and include the dimensions for each cut given by room consultant on
their Knife Cut Display Page. Knife Cuts will be displayed on the Knife Cuts Display Page, student must
bring their own page.
6. Thirty-five minutes will be allowed for this event. Five minutes to set up the work station, 25 minutes to
produce and arrange each of the knife cuts, five minutes to clean the work area.
7. Judging will be based on uniform consistency of cuts (based on ACF guidelines), and demonstration of high
quality of workmanship.
18CULINARY KNIFE SKILLS
JUDGES RATING SHEET
COMPETITOR NAME(s): __________________________________________ Participant #: __________
COMPETITOR SCHOOL: __________________________________________ Judges Initials:__________
Evaluation Criteria Possible Points Awarded
Safety and Appearance (0-20 points possible) Points
0 1-2-3-4-5 6-7-8 9-10
Clothing and Non-professional Adequate appearance, Neat appearance, attire & Professional appearance,
Appearance appearance, attire, and/or attire and/or grooming grooming but lacks polish attire & grooming
grooming
0 1-2-3-4-5 6-7-8 9-10
Safety and Disregard of safety; Shows minimal safety and Follows most safety and Follows all safety and
Sanitation creating unsafe and sanitation concerns sanitation practices sanitation practices
unsanitary situation
Food Production (0-20 points possible) Points
0 1-2-3-4-5 6-7-8 9-10
Selection & usage of Selection & usage of Selection & usage of Selects and uses all
Equipment, tools/equipment lacks tools/equipment tools/equipment tools/equipment correctly
Tools and understanding and demonstrates some demonstrates most & safely
Techniques demonstration of skills industry techniques industry techniques Only allowed equipment
Equipment contained Only allowed equipment Only allowed equipment was present
measuring devices was present was present
Mise en place, 0 1-2-3-4-5 6-7-8 9-10
Time Did not manage time or Time management, mise en Managed time and mise Utilized time and mise en
Management utilize mise en place to place en place to complete place to complete each
Scraps and complete each task most tasks on time task on time
Waste
Knife Skills/Food Presentation (0-60 points possible) Points
0 1-2-3-4-5 6-7-8 9-10
Did not bring Knife cut Sheet not filled out with Sheet partially filled out. Sheet is completed neatly
Knife Cut
sheet competitor info prior to Some of the knife cut and present on the table
Display Sheet
arrival. Cut dimensions are dimensions are incorrect at set-up time. All knife
incorrect cut dimensions are correct
0 1-2-3-4-5 6-7-8 9-10
Incorrect cut or not Correct but pieces Correct cut, nearly all Correct cut, identical in
Knife Cut # 1
uniform in size or shape inconsistent in size and consistent in size and size and shape
shape shape
0 1-2-3-4-5 6-7-8 9-10
Incorrect cut or not Correct but pieces Correct cut, nearly all Correct cut, identical in
Knife Cut # 2
uniform in size or shape inconsistent in size and consistent in size and size and shape
shape shape
0 1-2-3-4-5 6-7-8 9-10
Incorrect cut or not Correct but pieces Correct cut, nearly all Correct cut, identical in
Knife Cut # 3
uniform in size or shape inconsistent in size and consistent in size and size and shape
shape shape
0 1-2-3-4-5 6-7-8 9-10
Incorrect cut or not Correct but pieces Correct cut, nearly all Correct cut, identical in
Knife Cut # 4 uniform in size or shape inconsistent in size and consistent in size and size and shape
shape shape
0 1-2-3-4-5 6-7-8 9-10
Useable and
Did not separate usable separation of useable and most useable and non- useable and non-usable
non-usable
and non-usable waste at non-usable waste needs useable waste is properly waste are properly
waste
all improvement separated identified and separated
TOTAL POINTS – 100 possible
Please include additional com m ents identifying strengths and areas for im provem ent to justify the score given:
Verification of total scores (please initial):
__________________ __________________ __________________
Judge Room Consultant Headquarters
19CULINARY KNIFE SKILLS
KNIFE CUTS DISPLAY SHEET
COMPETITOR NAME(s): __________________________________ Participant #: ________
COMPETITOR SCHOOL: ________________________CHAPTER NAME: ___________________
1. Knife Cut Name: 2. Knife Cut Name:
1. Knife Cut Dimensions: 2. Knife Cut Dimensions:
Display Cuts: Display Cuts:
3. Knife Cut Name: 4. Knife Cut Name:
3. Knife Cut Dimensions: 4. Knife Cut Dimensions:
Display Cuts: Display Cuts:
20CUPCAKE DECORATING
Cupcake Decorating is an individual event that recognizes participants who demonstrate their creativity in
creating an original cupcake focused on a theme.
2018-2019 Theme: Comic Books
Eligibility
Chapters may submit two entries into this event.
1. Participation is open to any nationally affiliated FCCLA chapter member that has been or is currently
enrolled in a Culinary Arts or Hospitality Management program.
2. Participants must be registered for the State Leadership Conference, and may participate in one STAR
event in addition to the Cupcake Decorating proficiency event.
Procedures and Time Requirements
This event will encompass a total of sixty-five minutes. Participants will be notified of their competition
times/heats, once registration closes. The competition is open to spectators if space is available.
1. Students will sign in and receive a participant number and will be assigned a workstation.
2. Participant for this event shall dress in proper attire. Participant must provide and wear a clean chef
jacket, chef pants, appropriate closed-toe footwear, apron and hair restraint that keeps hair off face and
shoulders. Disposable gloves are required for this event. Do not wear any jewelry (rings, watches,
bracelets, dangling earrings, etc.), nail polish, artificial nails and piercings. Makeup should be kept to a
minimum. There should be no odor present either good or bad.
3. All participants must bring their own decorating supplies and ingredients:
• One dozen pre-baked cupcakes (any size and can be various sizes).
• Frosting or fondant – pre-made and ready to use (may be pre-colored, but not pre-shaped).
• All equipment and supplies needed to frost and decorate the cupcakes.
o Please note: Electricity will not be available.
• Participants will be provided an appropriate size tray for products to be displayed on. No
additions to the tray will be allowed. The only thing allowed on the display tray are the
cupcakes.
4. Participants will be given 10 minutes to set up his/her station, 45 minutes to decorate the cupcakes
and prepare the cupcake display, and 10 minutes for clean up and judge’s questions.
5. Cupcakes must be decorated. All decorations must be edible. Participants will assemble all twelve
cupcakes for judging. Cupcakes do not have to be identical, but need to correlate with the given
theme.
21CUPCAKE DECORATING
JUDGES RATING SHEET
COMPETITOR NAME(s): __________________________________ Participant #: ________
COMPETITOR SCHOOL: __________________________________ Judges Initials:_______
Evaluation Criteria Possible Points Awarded
Safety & Appearance (0-20 points possible) Points
0 1-2-3-4-5 6-7-8 9-10
Clothing & Non-professional Adequate appearance, Neat appearance, Professional
Appearance appearance, attire, and/or attire and/or grooming attire & grooming but appearance, attire &
grooming lacks polish grooming
0 1-2-3-4-5 6-7-8 9-10
Safety & Disregard of safety; creating Shows minimal safety Follows most safety Follows all safety and
Sanitation unsafe and unsanitary and sanitation and sanitation sanitation practices
situation concerns practices
Equipment, Tools, Techniques, & Skills (0-25 points possible) Points
0 1-2-3-4-5 6-7-8 9-10
Selection & usage of Selection & usage of Selection & usage of Selects and uses all
Equipment
tools/equipment lacks tools/equipment tools/equipment tools/equipment
and Tools
understanding and demonstrates some demonstrates most correctly and safely
demonstration of skills industry techniques industry techniques
0 1-2-3-4-5 6-7-8-9-10 11-12-13-14-15
Poor techniques, low Fair techniques, some Good techniques, Multiple techniques
evidence of skill/performance evidence of student is competent used. Student displays
Skills & skill/performance. in skill/performance. a thorough knowledge
Techniques Student shows Techniques are varied. of pastry techniques.
developing Student show good Nearly flawless
competency understanding of execution
professional technique
Food Production (0-25 points possible) Points
0 1-2-3-4-5 6-7-8-9-10 11-12-13-14-15
Work area not clean and Cleanliness and Cleanliness and Extremely clean and
unorganized organization needs organization are organized work area.
Organization
improvement. Hard to acceptable. Minor Easy to see what the
tell what is being clutter exists. Can see student is working on
worked on what is being worked and what equipment is
on being used.
0 1-2-3-4-5 6-7-8 9-10
Time
Did not manage time wisely Time management Good utilization of time Exemplary use of time
Management
could use improvement
Food Presentation (0-30 points possible) Points
0 1-2-3-4-5 6-7-8-9-10 11-12-13-14-15
Product is lacking in Product has visible A couple of mistake No visible mistakes,
Product professional presentation mistakes. Errors in are present. Overall, excellent display of
Appearance craftsmanship and a product is visually craftsmanship and skill.
lack of concern are appealing and show
evident skill
0 1-2-3-4-5 6-7-8-9-10 11-12-13-14-15
Lacks creativity and does not Adequate, but not Creative and well- Exceptional creative
Creativity and
follow the theme outstanding balanced; good ideas and outstanding
Theme
representation of the representation of the
theme theme
TOTAL POINTS – 100 possible
P lease include additional com m ents on the back of this rating sheet, if desired.
Verification of total scores (please initial)
__________________ __________________ __________________
Judge Room Consultant Headquarters
22Fashion Sketch
Fashion Sketch, an individual event, recognizes members for their ability to design and sketch a croquis based upon a provided design
scenario. This is an Arizona Proficiency Event and will NOT give an opportunity for advancement to the National Leadership
Conference.
EVENT CATEGORIES
Junior: grade 9 Senior: grades 10–12 Occupational: grades 10–12
STANDARDS ALIGNMENTS
See STAR Events Resources Page for detailed event alignment information to national educational initiatives and standards.
ELIGIBILITY
1. Each chapter may submit up to two (2) entries for this event. Entries at the Arizona FCCLA State Leadership Conference
locations will be available on a first come, first served basis. The number of entries will be determined by the conference
facility and schedule.
2. Participation is open to any nationally affiliated FCCLA member. Members must be affiliated at the time of event registration.
3. Participants must be registered to attend the State Leadership Conference and must stay at one of the official conference
hotels.
PROCEDURES & TIME REQUIREMENTS
1. At the designated participation time, the event consultant will give the participant a design scenario. Once instructed,
participants have 5 minutes to brainstorm. Using the design scenario, participants will have 35 minutes to design, sketch,
color croquis, and complete the Elements and Principles of Design worksheet.
2. Participants are required to bring the following supplies: 1 file folder (plain, of any color); colored pencils, crayons, and/or
markers; erasers; pencil sharpener(s), and ruler(s). No reference materials are allowed. FCCLA will provide one copy of the
Elements and Principles of Design worksheet, one croquis, and plain paper per participant. Participants may draw their own
croquis if they choose. Croquis of various sexes, ages, and body sizes will be provided.
3. At the designated time, participants will deliver an oral presentation of up to 5 minutes in length, using the completed
croquis and completed Elements and Principles of Design worksheet. A 1-minute warning will be given at 4 minutes.
Participants will be asked to stop at 5 minutes. Following the oral presentation, the participant will provide the completed
croquis and worksheet to evaluators in the file folder.
4. Evaluators have up to 5 minutes to ask questions, score, and write comments for each entry. The decision of the evaluators is
final.
5. Contents of the file folder will be returned to the participant with the scored rubrics.
6. Total time required for participation in this event (excluding orientation and testing) is approximately 50 minutes including
brainstorming, design, sketching, croquis, completion of Elements and Principles of Design worksheet, oral presentation, and
evaluator scoring.
GENERAL INFORMATION
1. A table will be provided.
2. Spectators are not allowed.
3. Participants placing 1st, 2nd, and 3rd will receive awards at the Closing General Session.
4. Presentations may not be recorded or photographed, except by the official FCCLA photographer.
5. Participants should follow the approved conference dress code for participation in this event.
23FASHION SKETCH
Specifications
Fashion Sketching
At the designated time, each participant will receive a design scenario. Participants will have 5 minutes to brainstorm about an outfit
to incorporate into the scenario, 35 minutes to design, sketch, and color one outfit on a croquis. Participants will complete the
Principles and Elements of Design worksheet.
Sketching Techniques Produce a design that is neatly rendered, sketched, colored and includes extra details
(zippers, stitching, buttons, seam lines, etc.)
Design Scenario Make appropriate choices to meet the design scenario.
Elements of Design Evidence that all four parts of the elements of design are included in the sketch—color,
line, texture, and shape.
Principles of Design Evidence that all five parts of the principles of design are include in the sketch—
proportion, balance, rhythm, emphasis, and harmony.
Accessories Incorporate accessories into sketch—jewelry, gloves, hats, sunglasses, scarves,
handkerchiefs, etc.
Creative and Original Execute original thought and planned out designs of croquis.
Designs
Craftsmanship Croquis is clean and crisp with no excessive eraser marks. Outline the croquis in black
pen or pencil.
Oral Presentation
The oral presentation may be up to five (5) minutes in length and is delivered to evaluators. Evaluators will ask questions following the
presentation.
Organization/Delivery Deliver oral presentation in an organized, sequential manner; concisely and thoroughly
summarize project. This delivery will need to explain the use of elements and principles
of design in the sketch.
Content Knowledge Show evidence of fashion design knowledge and skills. Participants may use the
Elements and Principles of Design worksheet, if desired.
Voice Speak with appropriate force, pitch, and articulation.
Body Language/ Clothing Use appropriate body language including gestures, posture, and mannerisms. Wear
Choice clothing that meets the conference dress code.
Grammar/Word Usage/ Use proper grammar, word usage, and pronunciation.
Pronunciation
Responses to Evaluators’ Provide clear and concise answers to evaluators’ questions regarding the project.
Questions Questions are asked after the presentation.
24FASHION SKETCH
Point Summary Form
Name(s) of Participant
State Participant # Category
DIRECTIONS:
1. Make sure all information at top is correct. If the participant does not show, please write “No Show” across the
top and return with other forms.
2. At the conclusion of scoring, verify evaluator scores and fill in information below. Calculate the final score and ask
for evaluators’ verification. Place this form in front of the completed rubrics and staple all items related to the
participant together.
3. At the end of competition in the room, double check all scores, names, and team numbers to ensure accuracy.
4. Please check with the Lead Consultant or Arizona FCCLA Staff if there are any questions regarding the evaluation process.
ROOM CONSULTANT CHECK Points
Orientation/Holding 0 5
Room Did not arrive on time for participant Arrived on time for participant
0 or 5 points orientation/holding room orientation/holding room
Testing Score (0-5 points)
Testing Time in minutes and seconds (will be used in case of ties)
EVALUATORS’ SCORES ROOM CONSULTANT TOTAL
Evaluator 1__________ Initials __________ (10 points possible)
Evaluator 2__________ Initials __________ AVERAGE EVALUATOR SCORE
(90 points possible)
Total Score__________ divided by number of evaluators FINAL SCORE
(Average Evaluator Score plus
__________ = AVERAGE EVALUATOR SCORE
Room Consultant Total)
FINAL RANK
VERIFICATION OF FINAL SCORE AND RATING (please initial)
25FASHION SKETCH
Rubric
Name of Participant ____________________________________________________________________________________
State ___________ Participant # __________ Category ____________________________________________
SKETCH Points
Sketching 0–1–2–3 4–5–6–7 8–9–10–11 12–13–14–15
Technique No attempt has been An attempt has been Student is able to add Drawing techniques are
0-15 points made to add realistic made to add realistic realistic detail, shading or applied in an expressive,
detail, shading or a variety detail, shading or a variety a variety of line to add thoughtful manner to add
of line to add texture and of line to add texture and texture and interest realistic detail, shading or
interest interest a variety of lines to add
texture and interest
Design Scenario 0 1-2 3
0-3 points The situation was not taken into Situation was somewhat considered, but Situation was taken into
consideration when planning the not fully realized in the planning of the consideration when planning this
outfit outfit outfit
Elements of Design 0-1-2-3 4-5-6-7 8-9-10-11 12-13-14
0-14 points Only one element was Only two out of the four Only three out of the four It was evident that color,
utilized in the outfit elements were visible in elements were visible in shape, texture, and line all
the outfit the outfit played a role in designing
the outfit
Principles of Design 0-1-2-3 4-5-6-7 8-9-10-11 12-13-14
0-14 points Only one principle was Only two or three out of Only four out of the five It was evident that balance,
utilized in the outfit the five elements were elements were visible in rhythm, proportion,
visible in the outfit the outfit emphasis and harmony all
played a role in designing
the outfit
Accessories 0 1 2 3
0-3 points No evidence of One accessory was used Accessories were used to Accessories were
accessories complement the outfit, creatively used to
but were not various in complement the basic
assortments outfit. Various types of
accessories were included
Creative and 0 1 2 3
Original Design Design shows little or no Design lacks sincere Design demonstrates Design demonstrates a
0-3 points evidence of original originality originality unique level of originality
thought
Craftsmanship 0 1 2 3
0-3 points Final sketch is not Final figure somewhat Final figure mostly Final figure outlined with
outlined. There are outlined. There are some outlined with eraser eraser marks not
excessive erase marks. eraser marks on sketch. It marks not apparent. apparent. There are no
Lacks neat and clean is neat and somewhat There are some small scuffs or other markings
presentation clean presentation scuffs or other markings on paper. It is a neat and
on paper. It is a neat and clean presentation
clean presentation
ORAL PRESENTATION
Organization/Delive 0-1-2 3-4-5 6-7-8 9-10
ry Presentation is not Presentation covers all Presentation gives Presentation covers all
0-10 points completed or does not project elements and complete information the relevant information with
explain the elements and principles of design, elements and principles of a seamless and logical
principles of design however with minimal design, however it does delivery
explanation not flow well
Content Knowledge 0 1-2 3-4 5
0-5 points None shared or Minimal knowledge Knowledge of fashion Knowledge of fashion
information shared was shared during design concepts is evident design concepts is evident
incorrect presentation and shared at times during and incorporated
the presentation throughout the
presentation
Voice 0 1-2 3-4 5
0-5 points No voice qualities are Voice quality is adequate Voice quality is good, Voice quality is
used effectively though could improve outstanding and pleasing
to listen to
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