WorldSkills UK – The Skills Show 2013

College Competition Heats:

Qualifier competition for the

WorldSkills UK Culinary Arts

Regional Heats

The WorldSkills UK regional heats will take place in the following locations

  • Leeds City College Saturday June 15th at 10am
  • Westminster Kingsway College, London Saturday June 22nd at 10am
  • University College Birmingham Saturday June 29th at 10am

Description of project and tasks FOR Culinary Heat COMPETITORS

  • The Culinary Heats will be carried out one 1 day.
  • All food preparations will commence and conclude on the same day.
  • Competitors are not permitted to do preparations in advance.
  • A common ingredients list will be available

MARKING SUMMARY

Objective Marking / Subjective Marking
HYGIENE – (MAX 10 MARKS)
PERSONAL – (6 marks)
  • Hands
  • Tasting Fingers
  • Bad Habits
  • Correct and clean uniform
WORK STATION - (4 marks)
  • Floor, Fridge, benches

TOTAL 10
PREPARATION – (MAX 30 MARKS)
WASTAGE – (4 marks)
  • Commodities
  • Burnt/ spoilt
SERVICE TIME – (4 marks)
USE OF COMPULSORY INGREDIENTS – (2 marks)
CORRECT SERVICE TEMPERATURE – (1 marks) / KITCHEN SKILLS DEMONSTRATED - (8 marks)
QUALITY OF FOOD PRODUCED (5 marks)
ORGANISATION SKILLS – (6 marks)
  • Planning
  • Efficiency
  • workflow

TOTAL 11 / TOTAL 19
PRESENTATION – (MAX 20 MARKS)
DISH MEETS CRITERIA – (5 marks)
  • Correct Elements
  • Correct size portion
CLEAN PLATES – (2 marks)
  • No Spills
  • Finger Prints
/ VISUAL APPEAL – (8 marks)
  • Colours
  • Balance
STYLE & CREATIVITY – (5 marks)
TOTAL 7 / TOTAL 13
TASTE – (MAX 40 MARKS)
COMBINED HARMONY – (15 marks)
TEXTURE – (15 marks)
INDIVIDUAL FLAVOURS – (10 marks)
TOTAL 40
Culinary Heat
8 hours total / Menu 1
7,5 hours kitchen time / Skill 34
Description / Prepare a four (4) course menu
(4 portions of each course)
  • 1 Starter – Must be salad (vegetarian – ovo lacto) with a preparation of goat cheese or tofu and one garnish of your choice
  • 1 Lemon Sole Fish entree (hot) – must BE combined with a gratinee finish and a classical garnish of your choice
  • 1 Chicken main course, cut for sauté with 1 sauce of own choice, 2 vegetables of chefs choice, Chateau potatoes
  • 1 dessert of Chocolate Soufflé.

Service Details / Portion size of starter course- 80g minimum
Portion size of entree course- 150g minimum
Portion size of main course- 220g minimum
Portion size will be given by recipe
Service temperatures for courses served hot must be 60*C minimum, for cold max 15*c
4 portions of each course must be served in bowls or plates provided as per the infrastructure list.
Main ingredients required for starter /
  • A list of ingredients available for this module starter will be provided prior to the competition.

Basic ingredients /
  • Use ingredients from the ingredients order list

Special
equipment required /
  • No service equipment permitted other than that provided as per the infrastructure list

Preparation / Tasting / Objective /
subjective / Skills competencies as possible criteria for benchmarking
  • Knows the technical properties of ingredients for kitchen use
  • Complies with the expectation of guests for healthy nutrition
  • Can assign a preparation method to a meal target state
  • Defines quality standards for meals and ingredients
  • Has a high level of quality awareness
  • Can apply simple sensory comparisons to arrive at inferences of quality
  • Can substantiate and reject sub-par goods
  • Selects the appropriate cooking equipment for the cooking method
  • Applies energy saving practices when using cooking equipment
  • Can use recipes to prepare regional, national and international dishes
  • Accounts for the cooking times of the meals
  • Can apply cooking methods for various elements of meal
  • Can apply the correct cooking method for each ingredient and each dish
  • Can combine and apply various cooking methods simultaneously
  • Accounts for shrinkage during cooking
  • Can prepare a work plan for single dishes
  • Can apply common cutting techniques
  • Can portion the components of the meal
  • Can trim and tie meat cuts
  • Can debone meat cuts and prepare for further processing
  • Can prepare whole fish for further processing (scale, remove entrails, fillet)
  • Plans schedules for the preparation of a menu
  • Prepares meals in accordance to menu rules
  • Can prepare common garnishes
  • Can portion and filet kitchen meat cuts
  • Can coordinate preparatory tasks and the preparation of meals while accounting for the cooking methods
  • Can produce a harmony of products, preparation methods and plating techniques
  • Can complete purchase orders when instructed
  • Knows market prices of common merchandize
  • Can store food merchandize appropriately
  • Accounts for sanitary regulations for storage (HACCP)
  • All work areas are cleaned based on agreeable standards
  • Food merchandise is properly stored and the appropriate temperatures and maintained.
  • The business internal HACCP concept is applied to the last detail
  • Upholds accident prevention regulations
  • Uses appropriate trade tools for products
  • Utilizes traditional kitchen devices as well as most modern kitchen technology professionally and economical
  • Can conclude and assemble the MEP from the menu in its entirety
  • Assembles correct amounts and products
  • Can guide and implement courses of action
  • Can optimize recipes with own ideas and develop them further
  • Can conclude material use for meals and dishes, calculate costs and account for material wastage
  • Pays attention to appearance
  • Is courteous and friendly
  • Serves plated meals
  • Identifies with tasks at hand
  • Sets priorities and acts accordingly
  • Can set goals independently and achieve them
  • Finds solutions for comprehensive problems and takes fundamental responsibility
  • Can function in every area of the kitchen
  • Can achieve good results in changing environments

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