2021 PRLAEF ProStart Culinary Competition
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2021 PRLAEF ProStart Culinary Competition
Description
Teams exhibit their culinary knowledge, skills, and creative abilities during the
competition through demonstration of skills and the preparation of a unique three-
course meal consisting of (i) a starter; (ii) an entrée; and (iii) a dessert. Performance
during the Culinary event is observed and rated by judges from the foodservice industry
and post-secondary schools. Teams demonstrate their ability to work together while
creating and presenting their meal. Participation reinforces the skills and knowledge
learned from the ProStart program and the “Foundations of Restaurant Management
and Culinary Arts” curriculum.
Uniform
Uniform Requirement: A chef coat with hat.
• Teams must present a uniform appearance from beginning to end of video
presentation and during feedback sessions.
o Checkered or black pants
o Non-porous, closed toe, non-slip hard sole black shoes
Role of the Optional Team Manager
• In the Culinary competition, the team manager may replace an original team
member if a member is injured or unable to participate or continue.
o If a team member cannot participate or continue, the PRLAEF will need to
be notified prior to video submission of this change of team members.
o The replaced team member may not return/step in for the team manager.
• The team manager may be the designated individual to film the student
competitors and should be designated as such with the PRLAEF.
• The team manager is considered a part of the team and may not have any verbal
or non-verbal communication with the educator during the filming sessions.
• The team manager is an optional position; there are no additional provisions for
teams without a team manager.
Format & Scoring
1. The competition will be based on two components: written proposal and video
presentation
2. Scoring Rubric is being determined and will be shared with competing teams.
3. In case of a tie: the tying teams will each be interviewed by a panel of judges for
further insights into their performance. Teams will be asked questions to be
answered verbally about the methods, preparation, and presentation of their meal.
Judges will discuss and make a group determination as to the ranking of final
winner(s).Menu Planning and Preparation for Culinary Competition- written & video
components
Each team develops a unique three-course meal. Menu items will be photographed and
presented to the judges for review.
• The menu consists of:
i. A starter (such as soup, salad, or appetizer)
ii. An entrée consisting of:
1. Center of the plate item
2. Accompaniments such as vegetable or starch
3. Sauce
iii. A dessert
2. Each team will prepare their a three-course meal, garnished, and served
appropriately for photographs. The plates will be evaluated by the judges for
presentation, and teams will present a self-evaluation of the menu items to the
judges.
3. Teams will prepare their menu items to be recorded and submitted for evaluation.
• two cooking methods should be deployed from the following list: Poach,
Shallow Poach, Braise, Pan Fry, Steam, and Sauté. (detailed in production
plan)
4. Teams will use ingredients necessary to prepare the menu they have developed in
their school kitchens.
5. Students will be recorded presenting their menu to the judges, team members
preparing and cooking menu items, and a final self-evaluation of their dishes.
• This video recording should include visual and oral description of skills
necessary for successful completion of the meal component being shown.
The individual can ask questions of the team member to assist with the
presentation of cooking skills. (30 minutes of recorded cooking)
• Please send designated individual who will be recording the team. The team
manager can be the designated individual to film the team.
6. Educator and Mentor participation:
• May assist teams in preparing for the competition.
• May not develop the menu.
• Expertise is limited to menu suggestions and technique advice.
Workspace and Equipment
7. The workspace will be the teams’ school kitchen and resources available within this
space.
8. Team must provide:
• All necessary supplies to prepare the food they have selected, such as small
utensils, cutting boards, small hand tools, cookware, gloves, enough cloths
for competition and clean-up.Menu and Recipe Written Proposal
1. Each team will prepare an electronic file with the team’s school name clearly shown
on the cover page. See Exhibit A for Deliverables Checklist. The file must contain a
copy of:
a. Recipes: all recipes for the meal presentation, typed and submitted on the official
recipe template. Acknowledgements and sources must be listed on each recipe
and must be written in a logical sequence. See Exhibit B for Recipe example.
b. Recipe Costing: all recipe costing sheets for the meal presentation. Recipe cost
must be calculated for each individual recipe, typed, and submitted on the official
costing template. See Exhibit C for Recipe Cost example.
• Small amounts of common dry spices and herbs may be priced at 1% of
the total recipe cost.
• Oil for frying may be priced at 2% of the total recipe cost.
c. Menu Pricing: one menu price worksheet for each of the three courses, based
on the recipe costs and calculated at a 33% food cost percentage. See Exhibit D
for Menu Price example.
• Each course on the presentation menu is priced separately.
• Menu price on the presentation menu may be rounded up after applying
the 33% food cost percentage for a more realistic menu price.
• Final calculation before rounding must be indicated on costing template.
• Total menu price for the three-course meal may not exceed $75.00 after
applying the 33% food cost percentage.
d. Color Plate Photographs: a color photo size- 8 ½ x 11 of each plate– one photo
per page. Final plates presented to the judges are compared to the photos
provided.
e. Knife Skills form indicating the selected cuts, ingredient used, and dish to be
utilized. See Exhibit E for Knife Skills example.
f. Menu with prices: a simple, typed menu with menu prices
g. Product inventory list for meals to be prepared.
h. Create production timelines for Mise en Place and Cooking of meals
• Timeline will detail how your team would execute Mise en Place and the
cooking of each menu item during competition.
• Highlight timing and contributions of each team members.
i. Safety and Sanitation standards for your school kitchen (1 page)
• Detail cleaning standards, kitchen organization & certifications
• Discuss the flow of food in your kitchen, proper storage & temp control
measures
2. Written report files are due to the PRLAEF no later than 4PM EST, on Friday
April 2, 2021. Files can be sent to: hsterner@prla.org. Please title the email
“ProStart Culinary Competition Report from school name”.
3. Recipe, Recipe Costing, Menu Price, and Knife Skills templates will be sent out to
the teams.Competition Video Flow
Team & Menu Introduction (5-8 Minutes)
Cook (30 Minutes of footage)- Highlight knife cuts during video footage
Plate Presentation & Team Self Evaluation of plates (10 Minutes)
1. Feedback sessions will be scheduled in April with the judges after videos have been
reviewed.
2. Team members are encouraged to ask questions during Feedback to learn from the
experience.
3. Educator and mentor can be present to observe only during feedback sessions.
Note: Communication with the team is still prohibited.
Team & Menu Introduction
Team will present their menu to the judges via a video recording.
During this time, students can anticipate:
• Telling what each team member is charged with executing
• Describing their three-course meal
• Explaining how they designed their unique menu
Production Mise en Place
1. Mise en Place will not be recorded and can be completed prior to recording the
team cooking the meals.
2. A production plan for Mise en Place must be submitted with electronic proposal. This
plan should detail what was prepared prior to filming and which team members were
involved with the preparation of items. Note: Judges will review this plan while
reviewing the video footage.
3. Please do not pre-cook any items prior to the recording.
Meal Production
1. A detailed production plan will be submitted with the electronic proposal and should
detailed the flow of preparing and cooking the menu items, timing for each item and
each team members contribution towards the creation of the meal.
2. Team members will cook their menu items in their school kitchen. The objective
during the recording is to show knife skills, cooking techniques, teamwork, and an
oral description of skills necessary for successful completion of the meal component
being shown.
a. Be sure to record all team members and menu items being prepared.
b. Team members need to be prepared to speak to the cooking technique being
used for the specific menu item and walk through the steps for preparing their
part of the meal.c. Think of the recording as if you were on TV and demonstrating this meal for
others to prepare.
3. Knife cuts specified should be displayed and recorded for the judges to review.
A knife skills form will be submitted prior with the electronic proposal and should
identify the selected cuts, ingredient used and dish to be utilized.
4. Presentation dishes can be prepared prior to filming the cooking portion. These
dishes will be used for the self-evaluation session. The team does not need to
complete the meals during the recording of cooking but can if they want. The
cooking recording is being used to show the teams’ skill and performance.
Plate Presentation & Self-Evaluation
Teams will create a video of their final dishes and give an oral self-evaluation of the
completed meals to the judges.
a. Starter: detail flavors, texture, temperature, colors, and shapes of starter. Be
prepared to describe how items complement each other and how they
complement the total meal.
b. Entrée: detail flavors, texture, temperature, colors, and shapes of entree. Be
prepared to describe how items complement each other and how they
complement the total meal.
c. Dessert: detail flavors, texture, temperature, colors, and shapes of dessert. Be
prepared to describe how items complement each other and how they
complement the total meal.
d. There should not be a major variance in composition of the finished plates vs
the submitted pictures with the electronic proposal.
5. Judges will evaluate submitted proposal and recording. Feedback sessions will be
scheduled later in the month with the teams and judges.
Video Recording
1. The recording will be due with the electronic proposal on April 2, 2021. Please
submit a link to the video submission via You Tube, Vimeo, or Google Drive.
2. Your submitted video will be three segments: team & menu introduction, cooking
session, and plate presentation & self-evaluation session.
3. The three segments can be submitted in separate files, but the cooking session
must be a 30-minute continuous stream with no editing. Penalty points will be
assessed if the file is found to be edited.
Event Personnel
1. PRLAEF staff
2. Judges from post-secondary education and the restaurant and foodservice industry,
including one lead official. Lead official does not score teams.
3. All judges will be consistent from team to team (i.e. judges scoring team
presentation/work skills will be responsible for that category across all competitors)4. Judges will be consistent from team to team and cover the following categories. Post Competition Results of the competition will be announced after all feedback sessions have been completed.
Exhibit A – Culinary
Deliverables Checklist
Electronic proposal contains
Please be sure to separate each section with dividers.
□ School Name on cover
□ Menu with Prices (simple typed menu 8 ½ x 11)
□ Knife Skills form; typed on official template
□ Plate Photographs
A separate color photograph for each course
Photographs printed on 8 ½ x 11 pages
□ Recipes; typed on official template
□ Recipe costing sheets; typed on official template
□ Menu Price Sheets; typed on official templates
□ Mise en Place production plan
□ Cooking production plan
□ Safety and sanitation standards & procedures in school kitchenExhibit B – Culinary
Recipe Example
Culinary teams must complete this form and submit with electronic proposal.
School Name Awesome State
Educator Name Chef Jane Doe
Menu Item Ratatouille
Number of Portions 6 Portion Size 5 ounces
Cooking Method(s) Sauté
Lagasse, E. (n.d.) Retrieved from
Recipe Source
http://www.foodnetwork.com/recipes/emeril-lagasse/ratatouille-recipe0.html
Ingredients
Item Amount
Olive oil ¼c
Yellow onion, small dice 1½c
Garlic, minced 1 tsp
Eggplant, medium dice 2c
Thyme ½ tsp
Green bell pepper, diced 1c
Red bell pepper, diced 1c
Zucchini squash, diced 1c
Yellow squash, diced 1c
Tomatoes, peeled, seeded, and chopped 1½c
Basil, chiffonade 1 tbsp
Parsley, chopped 1 tbps
Salt and black pepper TT
Procedure
Set a large 12-inch sauté pan over medium heat and add the olive oil.
Once hot, add the yellow onions and garlic to the pan.
Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7
minutes.
Remainder of procedures…Exhibit C – Culinary
Recipe Cost Example
Culinary teams must complete this form and submit with electronic proposal.
School Name Awesome State
Educator Name Chef Jane Doe
Menu Item Ratatouille
Number of Portions 6 Portion Size 5 ounces
Ingredient Purchase Unit Purchase cost Unit cost Amount Needed Ingredient Cost
Olive oil 51 oz / 6.375 c $16.79 $2.634 / cup ¼ cup $0.658
Yellow onion,
1 lb / 4 cup $1.40 $0.35 / cup 1 ½ cup $0.525
small dice
Garlic, minced 1 head $0.50 $0.10 / tsp 1 tsp $0.100
Eggplant, medium
1 lb / 3 cup $2.05 $0.683 / cup 2 cup $1.367
dice
Thyme 1 bunch / 18 tsp $2.09 $0.116 / tsp ½ tsp $0.058
Green bell
1 lb / 4 cup $2.30 $0.575 / cup 1 cup $0.575
pepper, diced
Red bell pepper,
1 lb / 4 cup $1.07 $0.268 / cup 1 cup $0.268
diced
Zucchini squash,
1 lb / 2.5 cup $1.93 $0.772 / cup 1 cup $0.772
diced
Yellow squash,
1 lb / 2.5 cup $1.93 $0.772 / cup 1 cup $0.772
diced
Tomatoes,
peeled, seeded, 1 lb / 2 cup $2.40 $1.20 / cup 1 ½ cup $1.80
and chopped
Basil, chiffonade 1 bunch / 1 cup $1.54 $0.096 / tbsp 1 tbsp $0.096
Parsley, chopped 1 bunch / ½ cup $0.53 $0.066 / tbsp 1 tbsp $0.066
Subtotal $7.057
1 % for small amounts of
$0.071
spices (Q Factor)
Total Recipe Cost $7.128
Portion Cost $1.188Exhibit D – Culinary
Menu Price Example
Culinary teams must complete this form and submit with electronic proposal.
School Name Awesome State
Educator Name Chef Jane Doe
Menu Category X Starter Entree Dessert
Recipe Portion Cost
Ratatouille $1.188
Couscous (from additional recipe and costing sheets) $0.972
Garnish (from additional recipe and costing sheets) $0.127
Total Plate Portion Cost $2.287
Menu Price at 33% Food Cost $6.930
Actual Price on Menu $9.00Exhibit E – Culinary
Knife Skills Example
Culinary teams must complete this form and submit with electronic proposal.
School Name Awesome State
Educator Name Chef Jane Doe
# Cut Ingredient Dish Featured
1 Batonnet Sweet Potato Entrée
2 Chiffonade Basil Starter
3 Medium Dice Eggplant Starter
4 Rondelle Banana Dessert
Cuts must be demonstrated on fruits, vegetables, or herbs only.
i. Rondelle: ¼” thick disc shaped slices
ii. Diagonal: ¼” thick oval shaped slices
iii. Batonnet: Cut into long, thin, rectangular pieces ¼” x ¼” x 2”
iv. Julienne: Cut into long, thin, rectangular pieces. 1/8” x 1/8” x 2”
v. Large Dice: Cube shaped ¾” x ¾” x ¾”
vi. Medium Dice: Cube shaped ½” x ½” x ½”.
vii. Small Dice: Cube shaped ¼” x ¼ “x ¼”
viii. Brunoise: Very small dice. 1/8” x 1/8” x 1/8”
ix. Paysanne: Square cut ½” x ½” x 1/8”
x. Chiffonade: Leafy green vegetables such as spinach or basil that are
stacked, rolled tightly, and then cut into long thin strips. Approximate
width is 1/8”.
xi. Tourne: football shape, ¾” diameter, 2” long, seven equal sides and
flat endedDISQUALIFICATION PENALTY
Reason for Disqualification: Reason for Penalty:
_____ Video cooking session is found to be edited. 1
_____ Team received coaching during the event.
point
_____ Team did not show all meals being prepared _____ Team did not arrive at proper time for feedback
during the cooking segment. session. 1 point
_____ Team did not submit all required items for
_____ Team did not compete in each segment.
electronic proposal at the submittal deadline. 2 points
_____ Team did not specify knife cuts to be used in final
____ Pre-cooked any items during Mise en Place
plates. 2 points
____ All team members do not participate in team
introduction or cooking segment. 2 pointsYou can also read
