10th TERRITORIAL SKILLS COMPETITION - SCOPE DOCUMENT
April 28th, 2015 Iqaluit, NU
32 - Baking
Secondary Level
PURPOSE OF THE CHALLENGE
DURATION: 6 HOURS
Assess competitors’ job readiness and highlight the excellence and professionalism of students
in the area of small and industrial baking and pastry production.
SKILLS AND KNOWLEDGE TO BE TESTED
• French Pastry
• Cookies
• Red Velvet Cake
French pastry (to be presented at 2pm):
 Two (2) varieties: six (6) identical of each, of equal proportions.
 1st variety: must be cream puffs. 3”x3”, (6cmX6 cm). Free style finish.
 2nd variety: Tartlets the dough has to be different from the cookies.
 Make a free style garnish and finish. The dimension has to be the same size as the cream
puffs
Cookies (to be presented at 3pm):
 Two (2) types of dough; each flavour to be different from the other: twelve (12) 15-20g
identical cookies of each.
 1st variety must be short bread, any flavour.
 2nd variety must be macaron (French style) with filling of choice.
Red Velvet Cake ( to be presented at 4pm, end time):
 One Genoise/Sponge cake- make your own 8” (21cm) round cake.
 Cut cake into three (3) layers.
 Make your own cream cheese icing/filling.
 Only rolled fondant decoration is allowed.
 Iced cake height must not exceed 4.25” (11cm) but other decoration may be added on top
of this.
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The cake has to be iced inside and outside with the same cream.
Inscription to read: Skills Canada Nunavut (In English, French or Inuktitut).
Writing to be done using chocolate coating only.
Cake is required to be decorated.
Smooth finish on outside with the shell piping on the top and bottom edges using Wilton
decorating tip #32.
Theme should be in keeping with inscription.
A piece of cake will be cut and tasted by the judges.
Note: Products may presented no earlier than 10 minutes before designated time. Once the
item is on the display table no changes can be made. Late items will not be judged.
EQUIPMENT, TOOLS, SUPPLIES, AND CLOTHING
Clothing:
Required clothing provided by Skills Canada Nunavut:
 White Chefs or Bakers Jacket
 Hair net and cap/hat
 Apron, towels, and oven mitts
 No jewelry allowed (earrings, rings, bracelet, etc.)
Required clothing provided by the competitor:
 Must wear closed toed shoes with a slip resistant sole (no heels, sandals or running
shoes)
Equipment:
Skills Canada Nunavut will provide:
 All food from the contest and the common table
 electric stove with an oven
 Adequate fridge and freezer space
 Sink with hot and cold water
 Electric outlet per workstation
 1 display area for finished plates.
 Garbage bins dedicated to workstations with bags
 Knifes
 Ladles
 Whips
 Spatulas
 Piping bag and tips
 Rolling pin
 Basic pots and pan set, including sauté pans, stewing pans, sheet pans, bowls
 Cutting boards, moulds etc.
 Basic equipment such as a small mixer and food processor.
 Saran-Wrap, aluminum, wax paper, and plastic containers to store food
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Scale
Kitchen towels and dishtowels
Side towels or oven mitts
Sanitizing equipment (spray bottles and/or pails)
SAFETY REQUIREMENTS
Safety equipment of required personal protective equipment (PPE) provided by the
competitor:
 Closed black shoes with slop resistant sole (no high heels, sandals or running shoes)
 No jewelry allowed (earring, rings, bracelets, etc.)
JUDGING CRITERIA
Point Breakdown
Mise en place: set-up,
professionalism,
organization
Pastry
Cookies
Red Velvet Cake
/750
/200
/150
/150
/150
Tie (No ties are allowed)
In the event of a tie, the competitor with the highest score in the Mise en place criteria will be
declared the winner.
TECHNICAL COMMITTEE MEMBERS - JUDGES
To be Announced
Ingredients
Staples:
Silicon paper – 40x 60cm
Saran Wrap
Aluminum Foil
Cardboard underlines for cakes
Paper towels
Pie plates – 24 cm (9”) (No deep dish)
24 cm (9”) round pound cake
Dairy:
Whipping cream 36%
Butter – unsalted
Whole milk 3.25%
Buttermilk
Cream Cheese
Fat:
Vegetable Oil
Olive oil
Shortening
Eggs:
Eggs, large
Leavening Agents:
Baking powder
Baking soda
Cream of Tartar
Flour:
Pastry flour
All-purpose flour
Starch:
Cornstarch
Chocolate products:
Chocolate, dark
Chocolate, white
Cocoa powder
Nut products:
Coconut sweetened, fine
Hazelnut, ground
Almonds, blanched and ground
Almond paste 22% and 50%
Hazelnut paste
Sweetening Agents:
Sugar, granulated
Sugar, icing (powder)
Sugar, brown
Maple syrup
Honey
Flavourings:
Instant coffee
Coffee extract
Vanilla extract
Almond extract
Cinnamon
Nutmeg, ground
Salt
Lemon juice
Decorating Ingredients:
Food colourings
Icing fondant, white
Gelatin leaves
Jams and Glazes
Raspberry jam
Apricot glaze
Fresh Fruit
Oranges
Lemons
Strawberries
Raspberries
Important:
No other ingredients are allowed to be brought to the competition site except the one’s listed
above