SkillsUSA Missouri Virtual Commercial Baking Contest 2021
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SkillsUSA Missouri
Virtual Commercial Baking Contest
2021
Pre-Contest Zoom Meeting
Post-Secondary: March 17 8:00-8:30 th
Secondary: March 31 8:00-8:30 st
ZOOM Contest:
Post-Secondary: March 17 – 8:30-12:00 th
Secondary: March 31 – 8:30-12:00 st
Contestant's Packet
Please read through entire packet carefully!
Contents
Virtual Contest Information
Required Items/Tools List
Judging CriteriaCommercial Baking
MO SkillsUSA 2021
Scope of the Contest:
The contest is defined by industry standards as identified by SkillsUSA National technical committee. Please
see technical standards for COMMERCIAL BAKING.
Knowledge Performance:
The contest will include a resume and a live, skilled competition, Zoom session with industry judges;
demonstrating the decorating of a pre-baked cake and preparation of chocolate chip cookies and apple
galettes. Contestants will be evaluated on their resume, final products, and general skills. See attached
formulas/information for more specifics.
Contest Information:
PDF Resume
• Resumes must be submitted to the SkillsUSA Platform. Failure to do so will result in a deduction of
points. State resume scoring guide can be found here. Students will also need to take the SkillsUSA
Knowledge test using the SkillsUSA Platform.
Live Zoom Session with Judges
• Each participant/instructor will receive 2 Zoom invites for the competition for the specified date/time.
• Join the two sessions, each on a different device with quality cameras and audio ability.
o One camera should be tight on the contestant (able to zoom in as needed) and the second
camera should be distanced from contestant to include the entire work area.
• Students will need to log into Zoom and change their name to their contestant number.
• A third-party person must act as a liaison/proctor for the judges during the contest. This may be a
person from the school, such as a counselor or administrator, or an industry professional
(preferred). Another student or the instructor are not acceptable.
• Record the entire session in case of technical issues during the session- this will be submitted to the
contest coordinator via the SkillsUSA platform upon completion of the competition.
• Make sure that captured audio is high quality for judge’s review. Quality of technology will not affect
the contestant’s score.
Upload Video recording and photos of Completed Products
• Upon completion of the live session, contestants must upload the video recording of the live session to
a specified platform.
• Specified photos of each completed product must also be uploaded to the platform, labeled with your
contestant name and number.
Contest specifics:
• Contestants will join the Zoom session at 8:00am for orientation
o Any questions will be answered during this time
• The live competition session will run from 8:30 am to 12 pm, with the possibility of judges’
comments/critique at the end.
• Contestants will be allowed 3 ½ hours to complete and display their products.Commercial Baking
MO SkillsUSA 2021
Clothing Requirement:
Contestants must wear the appropriate SkillsUSA Championships clothing or work uniform specified for their particular
contests during competition. PLEASE COVER ANY IDENTIFYING INFORMATION ON JACKETS.
IMPORTANT:
Contestants cannot speak with advisors or visitors during the contest. Any questions should be directed to the
contest coordinator via the Proctor/Liaison. Raise your hand and ask for assistance if there is anything that
you do not understand. Judges/Proctors cannot answer technical questions (i.e. how do I bake this). Judges
may stop your progress at any time if they feel you are not operating in a safe or sanitary manner. i.e. fires on
stoves, cross-contamination issues, etc. Instructors do need to be on site for safety reasons but should not be
interacting with the contestant in any way on or off camera.
Per SkillsUSA rules- THE USE OF CELL PHONES BY CONTESTANT IS NOT PERMITTED
AT ANY TIME DURING THE CONTEST OR IN THE CONTEST AREA!!!!!
Judging Procedures
• Judges may ask the contest liaison/proctor to zoom in on the contestant or the products.
• Judges may speak to students or ask questions about their work or product. They will not help nor give advice or
instructions.
Judge’s Scoring Criteria
General Skills
• Oral Professional Development/Organization
• Proper Measuring
• Safety
• Sanitation
• Production Efficiency
Skilled Components/Products
• Internal and external appearance
• Following directions
• Proper bake
• Correct size
• Uniform/consistent shape and size
• Technique
• Knife cuts- Apple GaletteCommercial Baking
MO SkillsUSA 2021
2021 Commercial Baking Competition
Tip Sheet
BEFORE YOU BEGIN…
READ all your formulas through. Points are deducted for not following directions
ORGANIZE your workstation. Keep your table neat and safe
ORGANIZE your time; you will need the entire time allowed to complete this competition
PLAN - this has several steps:
• Don’t assume or necessarily work in the same order as the formulas presented in the workbook
• For each product, estimate the time needed to scale, mix, rest, bake, cook and finish
• Put it all together, Plan what your day will look like – what will you work on, in what order, at what
time
Pay attention at Orientation. Ask questions…that’s the time to get your questions answered.
ONCE YOU START….
WRITE a note - use your timers - do whatever it takes to avoid these common mistakes –
Leaving products in the oven too long
Forgetting to display products
Watch your oven temperatures…make sure you are baking at the right temperature.
Check and double check your ingredients……Is it sugar OR is it salt?
CAKES are easier to decorate when they are frozen
Always CHECK and start mixers at what level? - #1
Please contact me with questions and I will respond as soon as possible.
Betsy Anderson: Commercial Baking
Call or text- 417-439-7259
elizabethanderson@joplinschools.org- best form of communication for me!Commercial Baking
MO SkillsUSA 2021
To be supplied by the contestant/school:
Ingredients List:
See formulas for amounts
Decorated Cake:
• 2 - 8 inch cake layers
• Icing, whipped
• Icing, buttercream
• Cake board- 10 inch
• Food coloring- Yellow and Green
Chocolate Chip Cookie:
• Butter
• Brown sugar
• Granulated Sugar
• Eggs
• Vanilla extract
• Bread flour
• All-purpose flour
• Salt
• Baking Soda
• Chocolate chips or chunks
Apple Galettes:
• Egg- for egg wash
• Milk-for egg wash
• Granulated Sugar
• Butter
• All-purpose flour
• Salt
• Apples
• Cinnamon
• Vanilla
• Apple juiceCommercial Baking
MO SkillsUSA 2021
Equipment/Tools List: Equipment/Tools List:
Cake Decorating: Misc:
• Cake decorating turntable (any type) • 6-quart Kitchen-aid or other heavy-duty mixer
• Cake decorating bags o Mixing bowl
• Decorating tips o Paddle attachment
• Flower nail • Convection Oven
• Scissors • Sheet pan(s)
• Offset spatulas • Parchment paper (pan liners)
• Bench scraper • Dry measuring cups and spoons
• Rubber spatula • Liquid measuring cups
• 10-inch Cake board • Ingredient containers (liquid and dry) for scaling
• Serrated knife • Oven mitts/pads
• Bowls • Timer (cell phones may not be used for timers)
Chocolate Chip Cookie: • Digital Scale
• Card Scraper/Bowl Scraper • Foodservice gloves
• Scoop, Portion #16 • Pan spray
Apple Galette: • Plastic wrap
• Wire whip/whisk • Side towels
• Pastry brush • Sanitizing buckets
• Dough cutter • Towels for cleaning and sanitizing
• Rolling pin
• Chef spoon Note:
• Bowl scraper 1) No other food items allowed (i.e.; sprinkles,
• Pastry cutter food coloring)
• Knife, Chef 2) Please see tools list on each formula for more
• Knife, Paring specifics
• Vegetable Peeler 3) Students do not have to have every item listed,
• Round cutter/guide for galette but cannot use equipment that is not specified
• Cutting board or mat
on the tools list or specific formula pages.
• Sauté pan (10-12”)
• Heat proof rubber spatula Contestants will need access to:
• Wooden spoon • 1 outlet
• Container for cooling filling
• Work table/area
• Speed rack
• Refrigerator
• Oven
• Burner/stove-top
• Dish areaYou can also read
