1. Winning Tips and Information for Competition
Culinary Arts
Winning Tips and Information for Competition
11/10/2018

2. What Is Culinary Arts? Culinary Arts
A team event, (three members, you may have two, but it puts you at a disadvantage) of students from your school
Must be enrolled in Culinary Arts 1, Culinary Arts 2, Foods 2, ProStart 1, or ProStart 2
Must develop a plan for the time allotted
Time Management
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3. Planning for Competition
Begin in the fall.
Learn to use the utensils
Know your knife skills, knife cuts and sizes
Holding knife
Damp cloth under cutting board
Sanitize
Use the right tool for the job
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4. Planning for Competition
Three sample menus will be posted on the FCCLA national website by December 1. One of the three menus will be selected for the competition at the National Leadership Conference, and will be posted by May 1.
Work as a TEAM – each person doing their part – and not trying to take over.
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5. Planning for Competition
Know the downfalls
Not working as a team
Messy cooking/workstations
Getting off schedule
Ignoring problems and not dealing with them as soon as they happen
Sanitation errors
Not paying attention to team members
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6. Planning for Competition
Make a time schedule and stick to it
Plan ahead – anything can happen
Make sure everyone knows what is most important –prioritize and delegate
Communicate with your team members
Make sure everyone is an expert on some aspect of the competition – no one needs to know everything, but everyone needs to know something
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7. Culinary Arts Be Aware of these things Organization
Correct tool selection and usage of those tools
Organize your workspace
Proper storage of supplies
Work flow
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8. Culinary Arts Sanitation, Sanitation, Sanitation Keep work area clean
Make and use sanitizing solution
Be aware of storage temperatures
Avoid cross contamination
Wash hands frequently
Use gloves at final food contact
Towels are NOT hand wipes
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9. Culinary Arts Teamwork Make sure everyone is working together
Do things in a logical order
Distribute manual labor duties among all members of team
Avoid repetitive tasks
Plan ahead and make sure the same tasks are not done over and over
Focus on the TEAM not on an individual
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10. Culinary Arts Cooking Techniques
Follow classical techniques, don’t try to be “fancy”, judges do not want to see that
Use methods as listed in the recipes
Make sure you show your techniques judges do want to see that
Use knife skills, but use them correctly
Timing – it is all in the time – be aware and keep up with time
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11. Culinary Arts Presentation Make sure of time and temperature
Make sure food looks FRESH
Make sure seasoning is visible
Notice height – put items on plate in an orderly fashion
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12. Culinary Arts Presentation Make sure it is easy to eat
Make sure slices are uniform
Place items close together, but not on top of each other
Make it creative, put a flair on it
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13. Culinary Arts Taste – it is all in the flavor Judges are looking for
Correct degree of doneness
Correct cut of vegetables
Correct flavor
Correct cooking techniques
Correct consistency of sauces
Looks and tastes GOOD
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14. Competition Day
Must attend the Culinary Arts orientation prior to competition (this is on the morning of the event)
Final instruction and event-specific information is given at this time
Bring equipment box (items are listed on the NCFCCLA website)
Keep up with your time
Remember how you divided up your tasks and stick to the plan
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15. Competition Day Know the end at the beginning
When planning work schedule, plan from the bottom to the top
Make sure to add in all times – prep, cook, setting and planning for the longest item first.
Make sure to schedule handwashing
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16. Competition Day Remember: Mise en place before beginning
1 person creates a time schedule
1 person creates equipment list
1 person creates ingredient list
Keep cold or chilled items on ice if possible
Ask, if you do not see things you need during kitchen orientation
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17. Competition Day Remember: Add times for:
Everyone work on most time consuming item first
Know and discuss cooking, cutting terms as a review
Label foods in holding
Add times for:
Ingredient prep
Cooking
Resting
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18. Competition Day Remember: Add times for:
Ingredient prep
Cooking
Resting
Carving
Plating
Subtract all this from 60 minutes
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19. Competition Day Clean and appropriate uniform Parts of the uniform
Please make sure it is CLEAN
Parts of the uniform
Chef’s jacket
Chef’s Pants
Non-skid closed shoes
Apron
Two bar towels
Head covering
Cover all facial hair
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20. REVIEW Work as a team Plan together, the day of competition and before
Practice, practice, practice
Make it a priority to practice on at least a weekly basis with teammates so you’ll be very familiar with each other.
Most of all HAVE FUN!!!!
11/10/2018