test project pÂtisserie and...

TEST PROJECT PÂTISSERIE AND CONFECTIONERY WSC2015_TP32_actual

WorldSkills International Secretariat Keizersgracht 62-64, 1015 CS Amsterdam, The Netherlands www.worldskills.org, Tel: +31 23 5311071, Fax: +31 23 5310816

WSC2015

http://www.worldskills.org/

DESCRIPTION OF PROJECT AND TASKS

THEME All of your products should follow a theme of ‘CARNIVAL’ throughout. The carnival theme must be VISUALLY apparent in all the products of all the modules.

MODULES Competitors have 22 hours spread over four days to produce all of the modules described below. They are free to organize all of their work days as they wish, but they must respect the presentation times of each module described on the timetable (see below).

DEFINITION OF THE SUBJECTIVE CRITERIA TASTE: authentic to type, balance, harmonious combination and contrasts.

TEXTURE: combination of different textures, true to type.

FINESSE: refinement and delicacy of performance, execution, or artisanship.

COLOURING: acceptable or agreeable to the palate or taste. To show artistic skills and reflect the theme. The product can represent one or both of criteria.

GENERAL IMPRESSION: the harmony of all elements, visual impact.

CREATIVITY: originality, expressive and imaginative work.

DESIGN: composition and arrangement of elements. Execution of theme.

TECHNIQUES: degree of difficulty. To show different techniques.

HYGIENE: each day the Competitor would be marked by the judge according to the document provide by the Competition Organizer entitled Occupational Health and Safety Regulations.

DEFINITION OF THE OBJECTIVE CRITERIA PORTFOLIO: to contain the complete collection of your products for the competition. This is to be presented on the presentation table on the first day.

MODULE A - DAY ONE Mise en Place

Competitors should be equipped with a simple portfolio (in English) with descriptions of all the products that they intend to produce for all the tasks from B – G.

Competitors may use the first day of competition for planning their work and mise en place (preparatory work may include all products as long as not finished)

WSC2015_TP32_actual Version: 1.2

Date: 05.08.15 2 of 11

MODULE B – MODELLING DAY ONE Make and present four (4) types of hand moulded forms (e.g. figures/animals/fruits etc...) in marzipan and or sugar paste (both pastes can be used together) following the theme. Two of each type should be produced and each type must be similar in weight, shape and colours. The modelling should weight minimum 50g and maximum 80 grams.

• They must be presented directly on a glass of size 40 x 30 cm. • No external bases or additional show pieces are to be featured in the presentation. • Each piece should stand alone so that it can be easily removed from the glass presentation platter.

Techniques may include air brushing, painting, flaming, and colouring of the paste. • Spraying with chocolate and cocoa butter is not permitted. • Moulds and presses cannot be used and all work should be done by hand; however, the use of cutters

and modelling tools is allowed. • Only marzipan and sugar paste can be used with the exception of royal icing, colours and chocolate,

which can be used for decoration. • No lacquer allowed.


Date: 05.08.15 3 of 11

MODULE C – CHOCOLATES DAY TWO Three (3) different types of filled/piped/layered chocolates, 15 pieces of each type, are to be produced with the following restrictions:

One variety is to be made by filling hollow chocolate moulds with at least two different fillings.

One variety is to be piped individually and dipped completely in a way that demonstrates the piping skills of the Competitor.

One variety is of free choice.

Nuts, fruits and ganache must feature in this selection somewhere.

The chocolates should be presented on a glass platter along with a small chocolate display piece (on the presentation platter only). The display piece should be of a maximum height of 30 cm and be contained within the area of the glass platter.

Note: Dark, milk and white chocolate must be used throughout the module in any combination, showing the three chocolate types tempered for the coating or covering.

• Ten (10) pieces of each variety are to be presented within a glass platter (40 x 60cm), provided by the Competition Organizers (total 30 pieces).

• Five (5) of each variety are to be presented on a glass platter (20 x 30cm) provided by the organizers (total 15 pieces) for tasting.

• Both trays must contain similar pieces of each variety and be presented at the same time on the presentation table.

• No ready-made transfer sheets are to be used. • No sugar, isomalt or marzipan work is allowed as decoration, with the exception of caramelized and candied

fruit, herbs, nuts, etc... • Each finished chocolate should weigh a minimum 10g and maximum of 15grams. • Structure sheets are allowed. • Moulds are allowed to be used for the chocolate display piece. • The chocolates can be displayed on the display piece if wished (free choice).


Date: 05.08.15 4 of 11

MODULE D - DAY THREE Mystery Basket of Ingredients – Plated Dessert

From the basket of ingredients supplied, produce six (6) similar portions of a plated dessert of the Competitor’s choice which must be served with a suitable sauce.

To contain:

• No iced products; • Only cold components; • A minimum of three elements (which can be integrated together or presented separately) plus a suitable

sauce.

The cold desserts are to be presented on plates provided by the host country; these plates will be rectangular of 3ox17x1,56 cm approximately. The final, exact dimensions of the plates will be stipulated in the Infrastructure List.

The Competitor must choose and use three (3) items from a list of five (5) ingredients which will be selected by the Experts and presented to the Competitors as soon as the 30% change details has been agreed and signed by all the Experts and the Skill Management Team (SMT) shortly before the competition commences.

The three (3) chosen ingredients must be used but can feature in any of the three (3) elements or sauce of the finished plated dessert and identified in the description form supplied (see overleaf). The must be clearly tasted.


Date: 05.08.15 5 of 11

NO. OF THE STATION_______________

COUNTRY/REGION_________________________

Mystery Basket – Plated Dessert

INGREDIENTS

1

2

3

4

5

INGREDIENTS CHOSEN WHERE USED

1

2

3

4

5


Date: 05.08.15 6 of 11

MODULE E – DAY THREE Presentation Piece (sugar)

• Competitors are to design, produce and present a centre piece of their choice using SUGAR/ISOMALT. • Techniques including poured, pulled, blown cooked sugar, pastillage, nougatine, icing sugar etc. The quantity

of techniques to be used in the Presentation Piece is minimum 3. • The centre piece should follow the theme. • The use of forms and/or moulds is allowed. • The show piece must be presented at presentation time.

The presentation piece to fit display size of 100cm (Height) maximum and minimum 70cm (Height).

MODULE F - DAY FOUR Mystery Basket of Ingredients – Entremets

From the basket of ingredients supplied, Competitors must produce two (2) entremets of free shape.

• Weight should be minimum of 1000 grams and the maximum 1300 grams, excluding decoration. • The ingredient of the decoration is free choice it fits the theme.

• Both entremets must be coated using a free choice of recipes or techniques. • One coated entremet is not to be decorated. This should be presented on the cake board provided by

the Competition Organizers with a slice cut and moved slightly out from the main entremet but left on the cake board (to be weighed and taken for tasting).

• One coated entremet is to be decorated in a simple way to show the theme. This entremet must be presented on a plain clear glass or acrylic platter to suit, provided by the Competitor.

The Competitor must choose and use three (3) items from a list of five (5) ingredients which will be selected by the Experts and presented to the Competitors as soon as the 30% change details have been agreed and signed by all the Experts and the SMT shortly before the competition commences.

The three (3) chosen ingredients must be used and identified in the description form supplied (see overleaf).

Note: no iced elements are allowed


Date: 05.08.15 7 of 11

NO. OF THE STATION_______________

COUNTRY/REGION_________________________

Mystery Basket – Entrement

INGREDIENTS

1

2

3

4

5

INGREDIENTS CHOSEN WHERE USED

1

2

3

4

5


Date: 05.08.15 8 of 11

MODULE G - DAY FOUR Miniatures

Each Competitor is to produce and present three (3) varieties of Miniatures (cakes, biscuits, crèmes and mousses, etc.) consisting of 45 pieces in total (fifteen (15) of each type).

The miniatures should weigh between 20 to 30g each including all decorations.

Fillings, coatings, glazes, decorations and garnishes will be left to the Competitor’s choice.

3 x 10 pieces (30 pieces) are to be presented on a clear glass tray 40cm x 70cm.

3 x 5 pieces (15 pieces) are to be presented for tasting and judging on a glass tray 40cm x 30cm.

Both trays will be provided by the Competition Organizer.

Both trays must be presented at the same time on the presentation table.

Note: all should feature the theme

• or from personal collections of recipes.


Date: 05.08.15 9 of 11

MARKING SCHEME

MARKING CRITERIA NO MODULE TASK TOTAL

MARKS SUBJECTIVE

MARKS OBJECTIVE

MARKS

A Mise en place/Preparation/Hygiene/Work process/Waste

17 16

1

B Modelling 11 6 5

C Chocolates 17 12 5

D Mystery basket: Plated dessert 11 6 5

E Presentation Piece: Sugar 17 15 2

F Mystery Basket: Entremets 12 7 5

G Miniatures 15 11 4

Total Marks ----- 100 73 27

Subjective Marks

Perfect 10

Very good 9

Good 8

Rather good 7

Sufficient 6

Medium 5

Weak 4

Insufficient 3

Bad 2

Very bad 1


Date: 05.08.15 10 of 11

TIMETABLE COMPETITI

ON DAY COMPETIT

OR BRIEFING

COMPETITOR

COMMUNICATION

MODULE PRESENTATION

TIME

GROUP A LUNCH 1 HR

GROUP B

LUNCH

1 HR

PRESENT

ATION TIME

CLEAN

DOWN (1/2 HR NON COMP TIME)

COMPETITOR

COMMUNICATION

TOTAL

HOURS

Day 1

09:15 16:30

08:30 09:00

09:00 09:15

A Mise en

place (whole day)

none 12:00 13:00

13:00 14:00

6¼ hours B

Modelling Portfolio

16:20 16:30

16:30 17:00

17:00 17:15

Day 2

09:15 16:15

08:30 09:00

09:00 09:15

C Choco- lates

13:00 14:00

12:00

13:00

16:05 16:15

16:15 16:45

16:45

17:00

6 hours

Day 3

09:15

16:45

08:30

09:00

09:00

09:15

D Plated dessert

11:50 –

12:00

12:00

13:00

13:00 14:10

6 ½

hours E

Sugar piece 16:35

16:45 16:45 17:15

17:15

17:30

Day 4

09:15

13:00

09:00

09:30

09:30

09:45

F

Entrements

12:00 –

12:10

13:00 14:00

13:00 14:00

3¼ hours G

Miniatures 12:50

- 13:00

14:00 17:00

Total Competition Hours (4 days) 22 hours


Date: 05.08.15 11 of 11

Sheet: CIS Marking Scheme ImportFile: WSC2015_Skill34_marking_scheme.xlsx

Version: Date: 1 of 10

Skill name

CookingCriteria Mark

A Module 1 - Mystery Basket - Mise en place 12.70

B Module 2 - Mystery Basket - Finishing & Presentation 38.73

C Module 3 - Four Course Menu 46.57

D Food Order 2.00

SubCriteria

ID

Sub Criteria

Name or Description

AspectType

O = ObjS = SubJ = Judg

Aspect - Description Judg Score

A1 Mise en Place - Module 1O Preparation - Wastage - Food Spoiling/BurntO Preparation - Wastage - energy - fuel, enviro wastage, recycling eO Personal Hygiene - Uniforms correct and cleanO Personal Hygiene - Contaminating Chopping Boards - e.g. sleeveO Personal Hygiene - HandsO Personal Hygiene - Tasting with fingersO Personal Hygiene - Bad habitsO Work Station Hygiene - Clean FloorO Work Station Hygiene - Fridge - Clean & tidyO Work Station Hygiene - Benches - clean and tidyO Work Station Hygiene - Appropriate use of chopping boards to reS Good Culinary Skills demonstrated - Cooking & finishing Skills WS Good Practical Skills demonstrated - e.g. Knife Handling



S Food preparations skills - Technique, Process, Appropriate Food S Organisational Skills - Overall Workflow & Planning ,Efficiency, D

SubCriteria

ID

Sub Criteria

Name or Description

AspectType



B1 Finishing & Presentation - Module 2O Preparation - Wastage - Food Spoiling/BurntO Preparation - Wastage - energy - fuel, enviro wastage, recycling eO Personal Hygiene - Uniforms correct and cleanO Personal Hygiene - Contaminating Chopping Boards - e.g. sleeveO Personal Hygiene - HandsO Personal Hygiene - Tasting with fingersO Personal Hygiene - Bad habitsO Work Station Hygiene - Clean FloorO Work Station Hygiene - Fridge - Clean & tidyO Work Station Hygiene - Benches - clean and tidyO Work Station Hygiene - Appropriate use of chopping boards to re O Preparation - Service TimeS Good Culinary Skills demonstrated - Cooking & finishing Skills W S Good Practical Skills demonstrated - e.g. Knife HandlingS Food preparations skills - Technique, Process, Appropriate Food S Organisational Skills - Overall Workflow & Planning ,Efficiency, D

B2 Vegetarian Carrot Soup (Ovo-Lacto) - Blind MarkO Dish meets the criteria for the module (Customer)O Compulsory Ingredients used in dishO Compulsory Ingredients listed in menuO Presentation - Clean PlatesS Presentation - Visual Appeal - Colours, BalanceS Presentation - Style and CreativityS Taste - Combined HarmonyS Taste - TextureS Taste - Individual FlavoursS Appropriate proportions of the components of dish - meets specif

B3 Chicken Main Course - Blind Marking -Turned Zu O Dish meets the criteria for the module (Customer)



O Compulsory Ingredients used in dishO Compulsory Ingredients listed in menuO Presentation - Clean PlatesS Presentation - Visual Appeal - Colours, BalanceS Presentation - Style and CreativityS Taste - Combined HarmonyS Taste - TextureS Taste - Individual FlavoursS Appropriate proportions of the components of dish - meets specif

B4 Dessert with Mango Mousse Component - Blind O Dish meets the criteria for the module (Customer)O Compulsory Ingredients used in dishO Compulsory Ingredients listed in menuO Presentation - Clean PlatesS Presentation - Visual Appeal - Colours, BalanceS Presentation - Style and CreativityS Taste - Combined HarmonyS Taste - TextureS Taste - Individual FlavoursS Appropriate proportions of the components of dish - meets specif

SubCriteria

ID

Sub Criteria

Name or Description

AspectType



C1 Preparation - Module 3 - 4 Course MenuO Preparation - Wastage - Food Spoiling/BurntO Preparation - Wastage - energy - fuel, enviro wastage, recycling eO Personal Hygiene - Uniforms correct and cleanO Personal Hygiene - Contaminating Chopping Boards - e.g. sleeveO Personal Hygiene - HandsO Personal Hygiene - Tasting with fingersO Personal Hygiene - Bad habitsO Work Station Hygiene - Clean FloorO Work Station Hygiene - Fridge - Clean & tidyO Work Station Hygiene - Benches - clean and tidyO Work Station Hygiene - Appropriate use of chopping boards to re



O Preparation - Service TimeS Good Culinary Skills demonstrated - Cooking & finishing Skills W S Good Practical Skills demonstrated - e.g. Knife HandlingS Food preparations skills - Technique, Process, Appropriate Food S Organisational Skills - Overall Workflow & Planning ,Efficiency, D

C2 Finger Food - Blind MarkingO Dish meets the criteria for the module (Customer)O Compulsory Ingredients used in dishO Compulsory Ingredients listed in menuO Presentation - Clean PlatesS Presentation - Visual Appeal - Colours, BalanceS Presentation - Style and CreativityS Taste - Combined HarmonyS Taste - TextureS Taste - Individual FlavoursS Appropriate proportions of the components of dish - meets specif

C3 Starter - Fresh Hot Pasta - Blind MarkingO Dish meets the criteria for the module (Customer)O Compulsory Ingredients used in dishO Compulsory Ingredients listed in menuO Presentation - Clean PlatesS Presentation - Visual Appeal - Colours, BalanceS Presentation - Style and CreativityS Taste - Combined HarmonyS Taste - TextureS Taste - Individual FlavoursS Appropriate proportions of the components of dish - meets specif

C4 Main Course Beef Tenderloin - Blind MarkingO Dish meets the criteria for the module (Customer)O Compulsory Ingredients used in dishO Compulsory Ingredients listed in menuO Presentation - Clean PlatesS Presentation - Visual Appeal - Colours, BalanceS Presentation - Style and CreativityS Taste - Combined HarmonyS Taste - TextureS Taste - Individual FlavoursS Appropriate proportions of the components of dish - meets specif

C5 Black Forest Cake Deconstruction - Blind Markin



O Dish meets the criteria for the module (Customer)O Compulsory Ingredients used in dishO Compulsory Ingredients listed in menuO Presentation - Clean PlatesS Presentation - Visual Appeal - Colours, BalanceS Presentation - Style and CreativityS Taste - Combined HarmonyS Taste - TextureS Taste - Individual FlavoursS Appropriate proportions of the components of dish - meets specif

SubCriteria

ID

Sub Criteria

Name or Description

AspectType



D1 Food Order SubmittedO Food order submitted on timeO Food order within budgetO No extra ingredients required



Extra Aspect Description (Obj or Subj)OR

Judgement Score Description (Judg only)

Requirementor Nominal

Size (Obj Only)

WSSS Section

MaxMark

CriterionA

TotalMark 12.70

If no offence = 0.32 marks, if one (1) offence = 0.16 marks 6 0.32If no offence = 0.66marks, if one (1) offence = 0.33 marks 1 0.66If no offence = 1 marks, if one (1) offence = 0.5 marks, if tw 2 1.00If no offence = 0.77 marks, if one (1) offence = 0.38 marks 3 0.77If no offence = 0.77 marks, if one (1) offence = 0.38 marks 3 0.77If no offence = 0.77 marks, if one (1) offence = 0.38 marks 3 0.77If no offence = 1.1 marks, if one (1) offence = 0.55 marks, 3 1.10If no offence = 0.74 marks, if one (1) offence = 0.37marks 3 0.74If no offence = 0.82 marks, if one (1) offence = 0.41 marks 3 0.82If no offence = 0.82marks, if one (1) offence = 0.41 marks 3 0.82If no offence = 0.82marks, if one (1) offence = 0.41 marks 3 0.82

5 0.585 0.58



6 1.455 1.50




Size (Obj Only)

WSSS Section

MaxMark Criterion B Total

Mark 38.73

If no offence = 0.32 marks, if one (1) offence = 0.16 marks 6 0.32If no offence = 0.66marks, if one (1) offence = 0.33 marks 1 0.67If no offence = 1 marks, if one (1) offence = 0.5 marks, if tw 2 1.00If no offence = 0.77 marks, if one (1) offence = 0.38 marks 3 0.77If no offence = 0.77 marks, if one (1) offence = 0.38 marks 3 0.77If no offence = 0.77 marks, if one (1) offence = 0.38 marks 3 0.77If no offence = 1.1 marks, if one (1) offence = 0.55 marks, 3 1.10If no offence = 0.74 marks, if one (1) offence = 0.37marks 3 0.74If no offence = 0.82 marks, if one (1) offence = 0.41 marks 3 0.82If no offence = 0.82marks, if one (1) offence = 0.41 marks 3 0.82If no offence = 0.82marks, if one (1) offence = 0.41 marks 3 0.82Courses can be presented within a time window of +/- 5 m +/- 5 minutes 1 1.50

5 0.585 0.586 1.455 1.50

2 0.31All compulsory ingredients used = full marks. If not all com yes/no 4 0.38All compulsory ingredients listed on menu = full marks. If n yes/no 4 0.38No spills, No finger prints yes/no 7 0.50

7 1.007 1.007 1.507 1.007 1.607 0.50

2 0.32



All compulsory ingredients used = full marks. If not all com yes/no 4 0.38All compulsory ingredients listed on menu = full marks. If n yes/no 4 0.38No spills, No finger prints yes/no 7 0.50

7 1.007 1.007 1.507 1.007 1.607 0.50


7 1.007 1.007 1.507 1.007 1.607 0.50




Size (Obj Only)

WSSS Section

MaxMark Criterion C Total

Mark 46.57

If no offence = 0.32 marks, if one (1) offence = 0.16 marks 6 0.32If no offence = 0.66marks, if one (1) offence = 0.33 marks 1 0.67If no offence = 1 marks, if one (1) offence = 0.5 marks, if tw 2 1.00If no offence = 0.77 marks, if one (1) offence = 0.38 marks 3 0.77If no offence = 0.77 marks, if one (1) offence = 0.38 marks 3 0.77If no offence = 0.77 marks, if one (1) offence = 0.38 marks 3 0.77If no offence = 1.1 marks, if one (1) offence = 0.55 marks, 3 1.10If no offence = 0.74 marks, if one (1) offence = 0.37marks 3 0.74If no offence = 0.82 marks, if one (1) offence = 0.41 marks 3 0.82If no offence = 0.82marks, if one (1) offence = 0.41 marks 3 0.82If no offence = 0.82marks, if one (1) offence = 0.41 marks 3 0.82



Courses can be presented within a time window of +/- 5 m 1 1.405 0.685 0.586 1.455 1.50


7 1.007 1.007 1.507 1.007 1.607 0.50


7 1.007 1.007 1.507 1.007 1.607 0.50


7 1.007 1.007 1.507 1.007 1.607 0.50




7 1.007 1.007 1.507 1.007 1.607 0.50




Size (Obj Only)

WSSS Section

MaxMark Criterion D Total

Mark 2.00

yes/no 8 0.67yes/no 8 0.67yes/no 8 0.66

Competition TotalMark 100.00

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