Cooking 2021 SKILLS CANADA VIRTUAL NATIONAL COMPETITION - PROJECT - Skills ...
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2021 SKILLS CANADA VIRTUAL NATIONAL COMPETITION
PROJECT
Cooking
POST-SECONDARY
General Information
Important:
This Test Project is based on the Contest Description document for the Canadian Skills
Cooking Competition, and provides detailed information about the contest itself,
whereas the Contest Descriptions provide general information on the SCNC
competitions.
“Canadian Skills Competition / Contest Description / Cooking”
All relevant Documents are available on the Skills Canada’s Website.
All questions must be addressed to the National Technical Chair:
Éric Archambault - archambaulte@cskamloup.qc.ca
and Co-Chair Phillip Lie - plie@vcc.ca
Day 1
Module A
• Competencies – (to be used in their Day Two menu)
• Pressure test
• Costing exercise
• Mise en place for Day Two
Day 2
Module B
• Prepare Appetizer
• Prepare Main Course
• Prepare Dessert
Project
34 Cooking
Post-Secondary
Due to unforeseeable COVID-19 regulations/uncertainties, competition documents are subject to change.
Page 1 of 10
Module A -
Competencies
Day 1 Module A - Skill 34 – Cooking
Presentation of Post - Secondary
Competencies
Competencies, Pressure test, and Mise en Place for Day 2
Description (Competitors must have a copy of a menu, menu elements and workplan at
their station – one for use by the competitor and one to be submitted for use by
the judges at the designated time)
Competency: Mise en place for
Day Two
Service Vegetable precision cuts –: To be used in day 2 menu
Details items. ***
Presented in individual containers (containers provided) Recipe Costing
Exercise – see
See • 100 g Julienne leek to be used in appetizer example
Competition • 100 g carrot brunoise to be used in appetizer Appendix II
Schedule • 100 g of each tournéd zucchini, tournéd celeriac,
and tournéd button mushrooms – to be used in ***
for timing
main course
• See cuts of vegetables Appendix I Pressure test –
See below
Available • A list of all ingredients available for this module is included in the common
ingredients food table document.
Special • Containers for competencies will be provided by the Proctor
equipment • Pressure test to be presented in the appropriate plates, bowls or containers
required that will be provided by the Proctor.
• No service wares (china) permitted other than that specified by the
committee. Service spoons, glasses, ramekins etc. are not allowed.
• 100 g each vegetable cuts to be presented in specified containers.
• Costing exercise will have a 60-minute deadline from when it is presented- Timing judge to
call start and finish times. Proctor to submit completed forms.
Project
34 Cooking
Post-Secondary
Due to unforeseeable COVID-19 regulations/uncertainties, competition documents are subject to change.
Page 2 of 10• Day two Mise en place to be stored neatly in your fridge or at your station.
Pressure tests:
Competitors will be assigned a skills “pressure” test that will reflect real-world situations
where cooks are required to adjust workplans in order to meet unexpected guest
requirements. At the start of the contest and in the presence of the competitors, NTC
will draw a skill from the list below, and also draw the time the skill must be completed.
Competitors will be given 5 minutes prior to the start of the competition to adjust their
workplans to accommodate the added tasks. Trainers cannot be present or assist the
competitors with this task. The timing judge will give competitors a 5-minute warning for
when it needs to be presented. Procedural guidelines below.
FIVE of the following items will be drawn right before start of competition on Day 1.
All competitors will perform the same pressure test.
Timing Egg Cookery
15 minutes Egg Cookery – competitors will be assigned 5 varieties
allotted from the list below. Competitors must serve two (2) of
each variety in 15 minutes. Eggs will be judged on
appearance temperature and timing.
Directions for
timing will be • Sunny Side
• Over Easy
on a paper • Over Medium
handout at • Poached Soft
start of • Poached Medium
competition • Soft Boiled
• Hard Boiled
Pressure test
starts at Competitors will have a maximum of 2 dozen eggs for the
11:15am and contest. This includes the competencies, appetizer, main
is finished at course, and dessert.
11:30am
Start time and finish time will be provided at start of
competition. Plates and containers will be provided for
the eggs.
Directions for egg cookery can be found in On Cooking or
Gisslen: Professional Cooking.
Project
34 Cooking
Post-Secondary
Due to unforeseeable COVID-19 regulations/uncertainties, competition documents are subject to change.
Page 3 of 10Post-Secondary Orientation Schedule:
Tuesday May 25th, 2021 12pm Eastern Time Virtual orientation session With
National Technical Committee, Proctors and Competitors. Agenda will be
provided.
Post-Secondary Competition Schedule
Day 1 – Wednesday May 26th, 2021
-00:00hr Arrival of Competitors and Proctors
Instructions for the day – Recap Orientation
• Review of Test Project
• Instructions for the day
• Assign Egg Cookery
• Question period
• Test system for documents sent / received.
+01:00hr Start of Competition
• Assign costing exercise –
• Worksheet and calculator provided by NTC.
• (i.e.: smartphone, tablet, personal calculator, other
programmable device, laptop)
• No food is to be contacted until costing exercise is
completed. Costing exercise may be presented
before the 30 minutes deadline then competitors
may set up and start cooking.
Project
34 Cooking
Post-Secondary
Due to unforeseeable COVID-19 regulations/uncertainties, competition documents are subject to change.
Page 4 of 10+01:30hrs- Presentation of Costing Exercise, Menus, and Workplans
•
Pick up costing exercise.
•
Send to judges (members of NTC) copy of menu and workplan by
NTC from the display table (English or French).
Presentation time for Pressure Test will be assigned with the pressure test
once it is drawn before Day One start time depending on which test is
chosen.
There is a five (5) minute window to present the product. Product must be served
from time plus 5 minutes. After which one (1) point will be deducted per minute
until time plus 10 minutes. At 11 minutes following the time limit, the product will
no longer be accepted for judging.
+ 03:00hrs – Lunch (30 minutes)
+04:30hrs - Presentation of Competencies –
There is a five (5) minute window to present the competencies. Competencies
must be served from 02:30 p.m. EST to 02:35 .m.EST After which one (1) point will
be deducted per minute until 02:40 p.m.EST At 02:41 p.m.EST competencies will
no longer be accepted for judging.
End food preparation and clean up.
+05:00hrs. Competitors leave the site.
Project
34 Cooking
Post-Secondary
Due to unforeseeable COVID-19 regulations/uncertainties, competition documents are subject to change.
Page 5 of 10Day 2 Module B – Appetizer, Main Course and Dessert
Description Prepare an Ovo-Lacto vegetarian Appetizer featuring a dry pulse –
– Appetizer • Must be served hot (minimum 65 C) with a sauce and garnish.
• Must have balance of colours, textures and flavours.
• Must include the brunoise competency.
• Two (2) plates will be presented for each course, one (1) for
presentation and one (1) for evaluation by the proctor.
• Use white china 10 inches plate
• Portion size – 150 grams per plate minimum to 200 grams per
plate maximum.
Description Main Course –
– Main • Sustainable seafood course featuring Fresh Trout and Prawns.
Course Must incorporate/utilize the assigned seafood.
• Must be gluten free.
• Must present a dish according to the recommendations of the
Canada Food Guide that half the dish served is comprised of
colourful vegetables.
• Must include one whole grain from the Ingredient list.
• Must include an edible garnish that contributes to the dish.
• Must include a sauce.
• Cooking temperature must meet industry safety standards.
• Two (2) plates will be presented for each course, one (1) for
presentation and one (1) for evaluation by the proctor.
• Portion size –250 grams minimum - 350 grams per plate
maximum.
• Use white china 12 inches plate
Description Prepare a Dessert with ingredients found on the Ingredient list –
– Dessert • Must include almond milk.
• Must include avocado.
• Must include a warm component (minimum 40 C) and a cold
component.
• Must include a sauce.
• Must include an edible garnish that contributes to the dish.
• Two (2) plates will be presented for each course, one (1) for
presentation and one (1) for evaluation by the proctor
Project
34 Cooking
Post-Secondary
Due to unforeseeable COVID-19 regulations/uncertainties, competition documents are subject to change.
Page 6 of 10• Portion size – 150 grams per plate minimum to 200 grams per
plate maximum.
• Use white china 10 inches plate
Available • A list of all ingredients available for this module is included in the
ingredients Ingredients list.
Special • Service wares will be provided. No service wares (china)
equipment permitted other than that specified by the committee.
required
Project
34 Cooking
Post-Secondary
Due to unforeseeable COVID-19 regulations/uncertainties, competition documents are subject to change.
Page 7 of 10Post-Secondary Competition Schedule
Day 2 –Thursday May 27th, 2021
Arrival of competitors and judges
00:00hr Arrival of competitors and proctors.
Final questions answered.
00:00hr Set-up workstation – Equipment Only
• No contact with food permitted at this time.
• No assistance is permitted at this time.
00:00hr Start of competition.
+00:30hrs Pickup of menus and work plans by the proctor from
the display table (English or French).
+ 003:00hrs Lunch (30 minutes)
+03:30hrs Presentation of Appetizer Course
+04:00hrs Presentation of Main Course
+04:30hrs Presentation of Dessert
There is a (5) minute window to present dishes. For example, the Dessert must be
served from 3:30 p.m.EST to 3:35 p.m.EST After which one (1) point will be deducted
per minute until 3:40 p.m.EST. At 3:41 p.m.EST plates will no longer be accepted for
judging.
+ Cleaning and packing.
+05:00hrs Competitors leave the contest area.
Project
34 Cooking
Post-Secondary
Due to unforeseeable COVID-19 regulations/uncertainties, competition documents are subject to change.
Page 8 of 10APPENDIX I – Referenced from Gisslen: Professional Cooking
Project
34 Cooking
Post-Secondary
Due to unforeseeable COVID-19 regulations/uncertainties, competition documents are subject to change.
Page 9 of 10APPENDIX II
Recipe Costing Exercise – example,
This sample is for competitors to use for practice. It is suggested that by using this template
competitors will know what is expected. The recipe included will not be the one given at the
competition. The green and orange shaded areas will be blank and need to be populated with the
correct information based on the information provided in the adjoining columns.
Project
34 Cooking
Post-Secondary
Due to unforeseeable COVID-19 regulations/uncertainties, competition documents are subject to change.
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