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A special thank you goes out to the following individuals who served on the 2015-16 Advisory
Team. Revisions of the guidebook were made based on their recommendations.
Emily Blair Alcorta, Jim Ned High School, Tuscola
Katy Baker, Lubbock-Cooper High School, Lubbock
Blair Barkley, Community High School, Nevada
Julie Brown, White Deer High School, White Deer
Keeka Byrd, Cross Plains ISD, Cross Plains
Jared Cappers, Jack E. Singley Academy, Irving
Maya Carter, Jack E. Singley Academy, Irving
Geneva Day, FCCLA, Granbury
Judy Engleman, FCCLA, Jewett
Dalton Huebner, Bartlett High School, Bartlett
Linda Huebner, Bartlett High School, Bartlett
Sharon Kurtin, Bartlett High School, Bartlett
Brogan Lichte, Anton High School, Anton
Fidel Luna, Three Rivers High School, Three Rivers
Elizabeth Paige Martinez, Normangee High School, Normangee
Lindsey McNeill, Three Rivers High School, Three Rivers
Nancy Moore, Anton High School, Anton
Sharon Reddell Pierce, FCCLA, Austin
Taylor Presley, Lubbock-Cooper High School, Lubbock
Pam Rosenbaum, FCCLA, Abilene
Jennifer Sams, FCCLA, Austin
Allie Sandefur, White Deer High School, White Deer
Pat Stephens, FCCLA, Austin
Shyler Tillery, Cross Plains ISD, Cross Plains
Sydney Traylor, Normangee High School, Normangee
Krista Vetrone, Magnolia High School, Magnolia
Victoria Walker, Community High School, Nevada
Martha Watson, Jim Ned High School, Tuscola
Susanne Weinberg, Magnolia High School, Magnolia
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Cover
Competitive Event Advisory Team
Table of Contents
General Guidelines
Calendar of Events
Who’s Who?
1
2
3
4-19
20
21-22
State Proficiency Events (region and state competition only)
Cupcake Battle 23-36
37-48 Mystery Basket
Say Yes to FCS 49-56
57-65 Serving Up Success
Resources & Forms 66-92
**Please refer to the national FCCLA Competitive Events Guide pages 83 – 298 for the remaining STAR event rules.
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Note: All changes for Texas FCCLA chapters in 2015 – 2016 are indicated in red.
Family, Career and Community Leaders of America Competitive Events programs offer individual skill development through the following activities:
Cooperative - teams work to accomplish specific goals;
Individualized - members work alone to accomplish specific goals; and
Competitive - individual or team performance is measured by an established set of criteria.
The Texas Association of Family, Career and Community Leaders of America sponsors STAR (Students
Taking Action with Recognition) Events and Proficiency Events for FCCLA chapter members in the state.
Participation in these events provides opportunities for members to develop specific lifetime skills in character development, creative and critical thinking, interpersonal communication, practical knowledge and career preparation. They are an integral part of the Family and Consumer Sciences Education curriculum within the local school system.
The Competitive Events are designed as learning experiences to enhance students’ self concepts, demonstrate students' abilities, provide another means of meeting FCCLA members' needs, increase participation in family and consumer sciences and Family, Career and Community Leaders of America, enhance the image of the organization and the family and consumer sciences profession, and prepare students to take their place in today's society.
On June 7, 2015, Texas FCCLA voted to use the national FCCLA STAR event specifications, point summary forms, and rubrics for Texas region and state competition in the 2015-2016 school year. The state of Texas will be using the following Texas FCCLA Competitive Event Guidelines in conjunction with the national STAR event specifications, point summary forms, and rubrics. Texas will continue to follow its own proficiency event rules. Please note that Texas FCCLA does not offer Postsecondary competition on the region or state level in any event.
1. Individual members and local chapters must examine the national FCCLA Competitive Events Guide
(which will be available in mid-September 2015) on pages 83 through 298 for STAR event specifications, point summary forms, and rubrics. Please refer to the national FCCLA competitive events webpage for any updates, changes, as well as the question and answer guide.
2. Pages 1 – 82 and 299 – 324 of the national FCCLA Competitive Events Guide do NOT apply to Texas regional or state competition.
3. Use pages 1 – 92 of the following Texas FCCLA Competitive Event Guidelines for Texas policies and general management.
4. In Culinary Arts, Texas competition will focus more on culinary skills/techniques and not be menudriven. Students will be given a list of techniques that need to be mastered. The list of techniques for
Texas Culinary Arts competition will be posted on the Texas FCCLA website by December 15 th . These techniques represent the techniques that will be used at regional and state competition. This will save on the cost of buying menu items since techniques can be practiced on a variety of food items (ex: sauté can be practiced on ground meat, mushrooms, or zucchini).
5. Screens and access to an electrical outlet WILL NOT be provided unless required for a participant classified under the provisions of the Individuals with Disabilities Education Act. Participants are encouraged to bring fully charged devices such as laptops, tablets, etc., to use for presentations, as allowed per event guidelines.
New 2015 Texas FCCLA Conference and Competitive Event Registration System: Once chapter members are affiliated, competitive event entries must be registered through the new Texas FCCLA online conference and competitive event registration system. Please find the link to the new system on the Texas
FCCLA website. This system is tied to the national affiliation system and chapter advisors will use the same chapter ID and password to log-in to both systems.
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The following guidelines will govern the Texas regional and state levels of competitive events.
1. A student is not considered an affiliated FCCLA member at any level (local, state, and/or national) until all membership dues are received and posted at national headquarters. Only affiliated members are eligible to compete in any levels of competitive events and only affiliated members will be allowed to register for competitive events.
Affiliation records from the national FCCLA affiliation system will be the source to verify membership.
2. Chapter advisors must electronically submit chapter members in the national affiliation system by
November 1 and payment must be posted in the system by November 15 . If payment is made with a credit card, it will be automatically posted. If payment is made by check, it must be received and posted by November 15. It is the responsibility of the local chapter advisor to verify that payment has been posted by national headquarters. If payment has not been posted, the local advisor should contact national headquarters at (703) 476-4900. The number of affiliated members submitted by November 1 with payment posted by November 15 determines the number of eligible STAR and Proficiency event entries per chapter for the school year. Please refer to the chart below.
NUMBER OF AFFILIATED
CHAPTER MEMBERS
NUMBER OF ELIGIBLE
STAR EVENT ENTRIES
12 – 18 2
19 – 25
26 – 30
31 – 44
45 – 60
61 – 80
81+
4
6
8
9
10
11
NUMBER OF AFFILIATED
CHAPTER MEMBERS
12 – 20
21 – 30
31 – 40
41 – 60
NUMBER OF ELIGIBLE
PROFICIENCY EVENT
ENTRIES
4
5
6
7
61 – 80
81+
8
9
*The minimum chapter size is 12 members
3. On-site Affiliation for Competitors: Additional members not affiliated by November 1 with payment posted by November 15 that want to participate in competitive events may be affiliated on-site in the headquarters room at their region or state meeting. A $50 per member on-site affiliation fee (which includes national and state dues) will be collected to affiliate members. These members will be eligible to compete.
If a chapter has submitted their FCCLA affiliation electronically on or before November 1, but payment was not posted at national headquarters by November 15, a late fee of $100 per chapter may be paid to allow chapter members the opportunity to participate in STAR/Proficiency Events. All late affiliation fees must be received with payment posted by Texas FCCLA staff by December 15 along with entry fees and Competitive Events Invoice (or Combined Registration Invoice) if payment is mailed. Online credit card payments must be posted by December 15. It is the responsibility of the local chapter
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advisor to verify that payment has been posted by Texas FCCLA staff. Please contact the state office to submit late fee(s). All late registrations must be completed by state staff.
1. All event participants must be enrolled in school at the time of regional and state competition.
2. Participants must have approval from their local chapter, advisor, school administrators, and parent/guardian in order to participate. An authorization form is available for local chapter use (see resources and forms section).
3. An individual member may participate in only one event in any given year. Competitive events are available for participation in two types of activities: Individual events evaluate one member's performance. Team events evaluate several participants' or a chapter's performance as one entry.
Each affiliated chapter must determine if it will be represented by teams or individuals. Team events may have one to three participants from the same chapter with the exception of the Parliamentary
Procedure event, which must have four to eight participants from the same chapter.
4. Regional, state, national officers and officer candidates are not eligible to participate in events but may assist with the events and the presentation of awards.
5. An individual that represents the state at the national level will not be eligible to enter the same category of the event the following year.
6. Prior to participation, all event participants and advisors must be registered for the regional, state and/or national leadership meeting in which they are participating.
1. Each affiliated chapter may submit competitive event entry(s) for the regional level competition.
Individuals may choose which event they wish to enter. Competitive event entries are tied to chapter member names. Only chapter members who are affiliated with payment posted* will be eligible to register for competitive events. (Due to this policy, individuals/teams no longer need to bring the highlighted member roster, invoice, or receipt to competitive event check-in.)
2. The entry fee, $22 per person, is determined by the number of participants entered in the event, except
Parliamentary Procedure, which is $88 per team, for the regional and state level competitions.
3. There is an entry fee for regional competition and an additional entry fee for those advancing to state competition. National STAR Event competition also has an entry fee.
THERE WILL NOT BE ANY
REFUNDS FOR ENTRY FEES AT ANY LEVEL.
4. To register for competitive events, visit the Texas FCCLA website and follow the link to the online registration system. As the entries are submitted online, chapter advisors will choose to pay with a credit card online or send a check to Texas FCCLA with a copy of the competitive events invoice (or combined registration invoice) that can be printed.
5. If paying by credit card, all online credit card payments must be posted* by December 15 . On
December 15, the advisor must check to ensure payment is posted*. Advisors do not need to send any paperwork to Texas FCCLA if a credit card is used to pay for competitive event entry fees.
6. If paying by check, the local chapter advisor must submit the following items in one packet to the Texas
FCCLA office.
The packet must be received with payment posted* by Texas FCCLA Staff no later than
December 15. On December 15, it is the responsibility of the chapter advisor to check to ensure payment is posted*. Entries posted* after December 15 are ineligible. Hold checks will not be accepted
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since credit card payment is offered. FCCLA encourages advisors to send payment using a delivery confirmation instead of certified mail. The items to be submitted are: a) Competitive Events Invoice OR Combined Registration Invoice (print invoice after entry(s) has been submitted online) b) A check for the entry fee(s). Make check payable to FCCLA and mail with invoice to: Family,
Career and Community Leaders of America, Lock Box Operations, P. O. Box 1326, San
Antonio, TX 78295-1326
ENTRIES NOT CONTAINING THE ITEMS ABOVE WOULD BE CONSIDERED INVALID.
7. Hand-delivered payment with the competitive events invoice (or combined registration invoice) must be in the Texas FCCLA office before 5:00 p.m. on December 15 .
If a chapter misses the deadline for submitting competitive event entries, the chapter can register up to 7 days after the deadline with a $100 late fee per chapter. The final deadline will be determined each year by the state staff. Please contact the state office to submit late fee(s). All late registrations must be completed by state staff.
Original deadline for competitive event entries:
Mailed payment must be received with payment posted* by Texas FCCLA staff by December 15, 2015.
Credit card payment must be posted* electronically by December 15, 2015.
Deadline for competitive event entries with $100 late fee:
Credit card and mailed payment with the $100 late fee must be posted* electronically through
December 22, 2015. Please contact the state office to submit late fee(s). All late registrations must be completed by state staff.
8. Please delete teams that will not be attending prior to region or state competition (no refunds). This can be done by e-mailing jsams@texasfccla.org with the region, event, and category to be deleted.
Deletions may be made until noon on Wednesday of the week prior to the region or state competition.
*Note: Posted means that money was received and payment was entered in the system on or before the deadline date.
1. An event category is determined by the participant's grade during the school year of the regional, state and national leadership meeting. Participants must compete in the membership category as indicated in the affiliation system. Please note that Texas FCCLA does not offer Postsecondary competition on the region or state level in any event.
2. Event categories may be changed until noon on Wednesday of the week prior to the regional meeting for a $20 fee to pay for the cost of replacement awards. This can be done by e-mailing jsams@texasfccla.org requesting the category change. Please include the region, event, the current category, and the requested new category. Payment must be received in the state office by noon on
Wednesday of the week prior to the region competition. A verification e-mail will be returned indicating receipt of request.
3. Any teams composed of students in mixed categories (junior, senior, occupational) must enter the senior category.
4. Team events with only senior (grades 10 – 12) comprehensive and occupational (grades 10 – 12) members may not include members through grade 9.
5. A change in the team composition could affect eligibility for state and National competition. (Ex: A Focus on Children team of three students, two freshmen and one senior, compete at region in the senior
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category and advance to state competition. If the senior drops from the competition and no senior alternates are available the team would not be eligible to advance to state competition. According to national rules regarding STAR Events, the freshmen may NOT compete as a senior team. Each state is allowed two entries per event/category and since Texas would have already submitted a junior team for that year, the freshmen would not be allowed to compete at national.
The team would be disqualified and the third place senior team would then advance to national competition.)
6. Substitutions: Competitive event participant substitutions can be made by faxing or e-mailing the substitution form (located in the resources section of this document) to jsams@texasfccla.org.
Substitutions can be made without penalty until NOON on Wednesday of the week prior to the region/state meeting.
7. On-site Substitutions: After noon on Wednesday of the week prior to the region/state meeting, substitutions can be made with a $25 fee per person. On-site substitution forms can be picked up in the competitive event headquarters room at the region/state meeting. Completed forms and payment MUST be received in the competitive event headquarters room by 8:00 a.m. on the day of competition. If events must begin on Thursday at a regional conference, e-mailed instructions regarding when forms are due will be sent to advisors prior to the conference.
1. An individual and/or team member must sign in at the competitive event check-in. This check-in will be at a designated time of the region and state meetings. The time will be posted to the Texas FCCLA website prior to the meeting. The participants’ file folder/portfolios/jump drives/etc. for each event must be turned in at this time. Individuals/teams no longer need to bring the highlighted member roster, invoice, or receipt to competitive event check-in.
2. Following the competitive event check-in, updated time schedules will be posted outside the competition room. Adjustments in the time schedule will not change the day of competition but the time may be altered on the originally scheduled day.
3. Participants are responsible for checking edited time schedules and arriving at the competition at their assigned time. Participants should arrive at the competition room at least 15 minutes prior to competition time. If participants are not at the competition room at the designated time, the individual/team will not compete.
4. If participants arrive up to fifteen minutes after the end of the competitive event check-in, a $25 fee will be imposed. Payment must be brought to headquarters prior to 5:00 p.m. on the day of the events. Anyone more than fifteen minutes late will be disqualified.
1. Participants must meet the national FCCLA STAR event specifications and rules set forth in each event.
2. Refer to glossary for definitions of terms found in the national FCCLA Competitive Events Guide.
3. All competitive event projects must be developed and completed during a one-year span beginning July 1 and ending June 30 of the current school year preceding the regional, state or national leadership conference.
•
Return evaluators often recognize projects that are similar to entries from previous years. To avoid questions, point deductions and/or disqualifications, please make sure the entry is original and conducted during the current school year.
8

4. Participants are not allowed to distribute any materials to the evaluators unless the event rules specifically allow it. Evaluators are not allowed to keep any items given to them by STAR Events participants.
5. All events, except Mystery Basket, are closed to spectators. Only evaluators , timekeepers, event lead consultants , event coordinators, FCCLA staff and the event director are allowed in the rooms of the events.
6. Videotaping of competitive events will not be allowed unless prior approval has been received from the event director.
7. Photographs cannot be taken by participants and/or advisors in any event. Professional photographers contracted by the state FCCLA office may take photographs. Violation will result in disqualification.
8. Participants must assume responsibilities for all personal property and events materials. FCCLA is not
responsible for items left unattended.
9. Participants in events which allow electronic portfolios are responsible for providing their own electronic device (i.e. laptop, etc.) in order to present their electronic portfolio to the evaluators .
Screens and access to an electrical outlet WILL NOT be provided unless required for a participant classified under the provisions of the Individuals with Disabilities Education Act. Participants are encouraged to bring fully charged devices such as laptops, tablets, etc., to use for presentations, as allowed per event guidelines.
10. Electronic devices such as tablets or iPads are allowed in place of note cards, as long as those devices are not used for recording, publishing, or receiving information during the presentation. Participants should ensure that these devices are placed into “airplane” mode prior to the start of their event.
11. Students with special needs may submit accommodations (modifications) prior to competition to the state office or turn in at competition check-in. These will be given to the evaluators of the event in which the student competes.
Additional charges will be incurred for the following:
$50.00 Per member on-site affiliation fee
$100.00 Late affiliation fee (if not affiliated by November 15; contact state office)
$100.00 Late competitive event entry fee (within 7 days of deadline; contact state office)
$25.00 Up to 15 minutes late competitive event check-in
$20.00
$25.00
Event category change (until noon on Wednesday of the week prior to the meeting)
Per member on-site substitution fee
$30.00 Returned check or declined credit card fee
1. Chapters entering competitive events are strongly encouraged to submit potential evaluators for regional and state competition through the new online conference and competitive event registration system.
2. Individuals with knowledge in each event will be selected as evaluators . Examples: a. Parents/guardians of participants, except an event in which their child, child's chapter or school is participating b. Teachers other than Family and Consumer Sciences teachers, except in an event in which their chapter or school is participating
9

c. College students/Alumni members, except in an event in which their former school is competing d. School Administrators, business professionals and other community leaders e. High school senior members with STAR/ Proficiency Event experience.
3. Advisors or parents/guardians of participants in a given event shall not serve as the lead consultant or evaluator of that event.
4. Points awarded by evaluators are final.
5. In the event of a tie, the evaluators will re-evaluate the participants' scores and choose a winner.
6. Rubrics will be returned to participants/teams only if a #10 standard business, self-addressed, stamped
envelope is provided by the chapter at the competitive event check-in. Participant(s) name(s), advisor's name, event name, and category must appear on the outside of the envelope. Any rubrics that do not have an envelope will not be returned to schools after the conference.
1. Specific event situations and scenarios can be found on the national FCCLA STAR events resources page on the national website.
2. In Culinary Arts, Texas competition will focus more on culinary skills/techniques and not be menu-driven.
Students will be given a list of techniques that need to be mastered. The list of techniques for Texas
Culinary Arts competition will be posted on the Texas FCCLA website by December 15 th . These techniques represent the techniques that will be used at regional and state competition. This will save on the cost of buying menu items since techniques can be practiced on a variety of food items (ex: sauté can be practiced on ground meat, mushrooms, or zucchini).
3. In Texas Culinary Arts competition, ONLY 2 double or 4 single portable propane burners are permitted.
4. In Texas Culinary Arts competition, chapters may bring one speed rack (pan rack) per team.
5. The Culinary Arts menus selected for use at the National Leadership Conference in July will be different from those used in Texas. Participants will not be aware of which menu is being used at national competition until competition begins. Samples will be posted on the national website.
1. Substitutions may be made between regional and state competition in the team events. However, at least one original participant that entered and presented at regional competition must remain on the team.
Individual entries may not have substitutes between the regional and state competition. Teams may not increase in size after the regional competition. There are no substitutions allowed between state and national competition.
2. State meeting information will be posted to the Texas FCCLA website, www.texasfccla.org, in January.
3. Entries progressing to state and national competition may be altered to improve the presentation
between the regional and state meeting and between the state and national meetings.
4. If a cancellation occurs with an entry that placed in the top 6 at region competition, the entry with the next highest score will be offered the chance to compete at state.
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5. If an entry that placed first or second at state competition cannot attend the national leadership conference, the third place entry will be invited to compete. If the third place entry cannot attend, invitations will be extended to the next highest scored entry.
6. Although not guaranteed, FCCLA will try to accommodate teacher requests for specific competition days/times at the regional and state meeting if requests are submitted prior to the posting of the time schedules.
Requests must be submitted in writing.
1. Read the general guidelines and the information about the event(s) you plan to enter. Develop your presentation and/or project well in advance of the event day.
2. Pay special attention to your appearance at competition so you will look your best. Appearance will be reflected in the evaluation of your presentation. Refer to page 12 for information on appropriate attire.
3. Arrive at the event site with time to spare prior to scheduled check-in time. Keep in mind that competition times are subject to change based on students that do not show up for competition. If there is a no-show, the last entry will move up to the empty competition time.
4. Plan to participate in the competitive event recognition ceremony at your respective regional, state, and national meeting.
Participants and winners will receive recognition. Awards are determined by the Vice Presidents of
Competitive Events and their advisors.
Students, please remember that each person is a winner regardless of the competition results.
STAR Events
An average score of 60 points MUST be made from an individual or team in order to advance from the region competition to the state competition.
The top six (6) entries in each category of all STAR Events at the region level will advance to the state level competition.
States may submit two entries per category for national competition in ALL events except Culinary Arts, which will submit only one entry.
Proficiency Events
The top six (6) entries in each category of all Proficiency Events at the region level will advance to the state level competition. These events do not advance to national competition.
Each local advisor is responsible for the actions of his/her students.
As a representative of the Texas Association, Family, Career and Community Leaders of America, you have privileges as well as responsibilities. The following guidelines were developed so that Texas can be proud of its representatives and have them reflect a professional image at all official activities.
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Members shall conduct themselves in a manner which will reflect credit to themselves, their families, their schools, and Family, Career and Community Leaders of America. This includes respecting the rights and comfort of others in regards to manners, noise, language, and general conduct.
No alcoholic beverages or nonprescription drugs in any form shall be in the possession of, or consumed by, members at any time while representing Family, Career and Community Leaders of
America.
Participants and their chapter members will be responsible for damages they incur.
Advisors shall be informed by the local chapter members of their activities and whereabouts at all times.
Instances of misconduct will be reported to parents and/or guardians and proper school authorities.
Participants will be disqualified if any of the above guidelines are not followed.
Participation of students or adults in behavior that negatively affects the management of STAR and
Proficiency Events or failure to display a positive image of Family, Career and Community Leaders of America before, during or after participating may result in disqualification of students and/or eligibility of the chapter for participation the following year.
The penalty is determined by the State Advisor, and/or Region Advisor, and STAR/Proficiency Event
Coordinator.
The decisions made are final.
The region and state leadership conferences are an excellent opportunity for members to convey to others the positive and professional image of FCCLA. Members’ behavior in the hotels and throughout the conferences is the only image others in the hotel and host city may ever have of our organization.
Student conduct and dress should contribute to the positive and professional image of FCCLA. The FCCLA official blazer is always appropriate and strongly encouraged. Advisors are responsible for enforcing the dress policy with their students. Delegates and guests not adhering to the dress policy will not be admitted into sessions. If attending conference activities prior to or immediately after a STAR Events presentation, be prepared to change into clothing that meets the conference dress code.
Thank you for your cooperation and support in putting forth a positive image of FCCLA throughout the state of
Texas!
APPROPRIATE ATTIRE-MANDATORY FOR: ALL GENERAL SESSIONS | BUSINESS SESSION |
EXHIBITS | WORKSHOPS | STAR EVENTS RECOGNITION SESSIONS AND FCSA TESTS
Females
• Red, black, or white polo or oxford shirt with a collar (long or short sleeves) *
• Black dress slacks, khaki pants, or capris (no shorts)
• Black or khaki skirts – no shorter than 2 inches above the knee
• Black sheath dress no shorter than 2 inches above the knee
• Dress shoes or sandals; rubber soled sandals will be considered flip flops
• Jeans, t-shirts, athletic wear are NOT acceptable
Males:
• Red, black, or white polo or oxford shirt with a collar (long or short sleeves) *
• Black dress slacks or khaki pants (no shorts)
• Dress shoes
12

• Jeans, t-shirts, athletic wear are NOT acceptable
*Polo shirts and oxford shirts are not required to have the FCCLA logo. All attire with the FCCLA logo must be purchased through the official FCCLA emblematic supplier per national policy. To purchase official FCCLA polo and oxford shirts, visit the FCCLA store at http://www.co-store.com/fccla.
ADVISORS/ CHAPERONES/ GUESTS
• Business professional
• Jeans, t-shirts, shorts , and athletic wear are NOT acceptable
• Guests who attend are required to follow the Mandatory Dress Policy
STAR EVENTS PARTICIPANTS| SKILLED DEMONSTRATION PARTICIPANTS
Follow event specifications for dress, and wear appropriate clothing for the nature of the presentation. If attending conference activities prior to or immediately after a STAR Events presentation, be prepared to change into clothing that meets the conference dress code.
CASUAL ATTIRE | IN HOTEL/ NON MEETING TIMES
All Attendees
• Casual slacks, blouse or shirt, socks and casual shoes
• Jeans, t-shirts and athletic shoes
Dress Code Examples:
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Advocacy
Audio
●
Costumes
Easel(s)
●
File
Folder
Flip
Portfolio
Props/
Skits
Presentation
Equipment Visuals
Chart(s) Pointers
● ● ● ● ●
Applied Math for
Culinary
Management
● ● ● ● ● ● ●
Career Investigation
Chapter in Review
Display
Chapter in Review
Portfolio
● ● *
● ● ● ● ● ●
● ● ● ● ● *
Chapter Service
Project Display
Chapter Service
Project Portfolio
Culinary Arts
Early Childhood
Education
● ● ● ● ● ●
● ● ● ● *
Chef Attire
Required
● ● ● ● *** * **
Entrepreneurship
Environmental
Ambassador
● ● ● ● ● ● ● ●
● ● ● ● ● ● ● * ●
Fashion
Construction
Fashion Design
Focus on Children
Food Innovations
Hospitality, Tourism and Recreation
Illustrated Talk
Interior Design
Interpersonal
Communications
Job Interview
Leadership
● ● ● ●
● ● ● ● ● ● ●
● ● ● ● ● ●
● ● ● ● ● ●
● ● ● ● ● ● ●
● ● ● ● ● ● ● ● ●
● ● ● ****
● ● ● ● ● ● ● ●
● *
Under Construction
Life Event Planning
National Programs in
Action
Nutrition and
Wellness
Parliamentary
Procedure
Promote and
Publicize FCCLA!
● ● ● ● ● ●
● ● ● ● ● ● ● ● ●
● ● ● ● ● ● ●
● ● ● ● ● ● ● ●
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Recycle and
Redesign
Sports Nutrition
Teach and Train
Cupcake Battle
● ● ● ●
● ● ● ● ● ● ●
● ● ● ● ● ● ●
Mystery Basket
Say Yes to FCS
Serving Up Success
● ● ● ● ● ●
● ●
KEY: A dot ( • ) means that the option is allowed, though it will not be provided and may be subject to limitations as stated in the guidelines. An open block means that the option is not allowed.
*
Presentation Equipment is allowed only for presentation of electronic portfolio.
**
Visuals are limited to the content of the resource container.
***
Skits may not be used during the oral presentation but may be used during the presentation of the onsite case study activity.
****
Visuals are design and sample boards only.
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Advocacy
Applied Math for
Culinary
Management
Career
Investigation
Chapter in Review
Display
Chapter in Review
Portfolio
Chapter Service
Project Display
Chapter Service
Project Portfolio
Event
Categories
Individual or Team
Event
Junior
Senior
Occ.
Individual
Prepare Ahead of Time
Portfolio, Oral
Presentation
Equipment
Provided
Table
Electrical
Access
Not provided
Participant
Set Up / Prep
Time
5 minutes
Lead
Consultant &
Evaluator
Review Time
Maximum Oral
Presentation
Time
1-minute warning at 9 10 minutes prior to presentation minutes; stopped at
10 minutes
Evaluation
Interview Time Total Event
Time
5 minutes 30 minutes
Senior
Occ.
Individual or Team
File Folder,
Visuals, Oral
Presentation
Table
Not provided
5 minutes set up / 10 minutes case study
5 minutes 30 minutes
Junior
Senior
Occ.
Junior
Senior
Occ.
Junior
Senior
Occ.
Junior
Senior
Occ.
Junior
Senior
Occ.
Individual
Individual or
Team
Individual or
Team
Individual or
Team
Individual or
Team
Portfolio, Oral
Presentation
Display, Oral
Presentation
Portfolio, Oral
Presentation
Display, Oral
Presentation
Portfolio, Oral
Presentation
Table
Table
Table
Table or freestanding space
Table
Not provided
Not provided
Not provided
Not provided
Not provided
5 minutes
5 minutes
5 minutes
1-minute warning at 4
5 minutes prior to minutes; stopped at 5 presentation minutes / 5 minutes case study
10 minutes prior to presentation
5 minutes after presentation
10 minutes prior to presentation
5 minutes following presentation
5 minutes prior to presentation
1-minute warning at 9 minutes; stopped at 10 minutes
1-minute warning at 14 minutes; stopped at 15 minutes
1-minute warning at 14 minutes; stopped at 15 minutes
1-minute warning at 9 minutes; stopped at 10 minutes
1-minute warning at 9 minutes; stopped at 10 minutes
5 minutes 35 minutes
5 minutes 35 minutes
5 minutes 35 minutes
5 minutes 30 minutes
5 minutes 25 minutes
Culinary Arts
Occ.
Team Equipment
Large equipment, food
Not provided
30 minutes planning
20 minute equipment check
60 minutes food production
2 hours and
5 minutes
Early Childhood
Education
Occ.
Individual
Portfolio,
Resource
Container
Table
Not provided
20 minutes planning
5 minutes 40 minutes
Entrepreneurship
Junior
Senior
Occ.
Environmental
Ambassador
Junior
Senior
Occ.
Individual or
Team
Portfolio, Oral
Presentation
Individual or
Team
Portfolio, Oral
Presentation
Table
Table
Not provided
15 minutes
Not provided
5 minutes
10 minutes prior to presentation
15 minutes prior to presentation
10 minutes prior to presentation
1-minute warning at 9 minutes; stopped at 10 minutes
1-minute warning at 19 minutes; stopped at 20 minutes
1-minute warning at 9 minutes; stopped at 10 minutes
5 minutes 45 minutes
5 minutes 30 minutes
16

Fashion
Construction
Event
Categories
Individual or Team
Event
Senior
Occ.
Individual
Prepare Ahead of Time
Equipment
Provided
Display,
Sample
Garment, Oral
Presentation,
Skill Area
Selection
Chart
Table or
Freestanding
Space
Electrical
Access
Participant
Set Up / Prep
Time
Lead
Consultant &
Evaluator
Review Time
Maximum Oral
Presentation
Time
Evaluation
Interview Time Total Event
Time
Not provided
5 minutes
10 minutes
1-minute warning at 4 minutes; stopped at 5 minutes
5 minutes 30 minutes
Fashion Design
Focus on
Children
Food Innovations
Hospitality,
Tourism and
Recreation
Illustrated Talk
Interior Design
Interpersonal
Communications
Job Interview
Leadership
Senior
Occ.
Junior
Senior
Occ.
Junior
Senior
Occ.
Senior
Occ.
Junior
Senior
Occ.
Senior
Occ.
Junior
Senior
Occ.
Senior
Occ.
Under
Construction
Individual
Individual or
Team
Individual or
Team
Individual or
Team
Individual or
Team
Individual or
Team
Individual or
Team
Individual
Portfolio,
Sample
Garment, Oral
Presentation
Display, Oral
Presentation
Display, Product
Packaging, Oral
Presentation
Portfolio, Oral
Presentation
File Folder, Oral
Presentation,
Visuals
File Folder,
Visuals, Oral
Presentation
Portfolio and Job
Application
Table
Table or
Freestanding
Space
Table or
Freestanding
Space
Table
Table
Table
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
5 minutes
5 minutes
5 minutes
10 minutes /
10 minutes case study
5 minutes
5 minutes
File Folder,
Oral
Presentation
Table, blank note cards
Not provided
5 minutes set up / 10 minutes case study
15 minutes prior to presentation
5 minutes after presentation interview
5 minutes following interview
10 minutes prior to presentation
5 minutes prior to presentation
10 minutes prior to presentation
5 minutes prior to presentation
15 minutes prior to presentation
1-minute warning at 9 minutes; stopped at 10 minutes
1-minute warning at 9 minutes; stopped at 10 minutes
1-minute warning at 9 minutes; stopped at 10 minutes
1-minute warning at 9 minutes; stopped at 10 minutes
1-minute warning at 9 minutes; stopped at 10 minutes
1-minute warning at 14 minutes; stopped at 15 minutes
1-minute warning at 4 minutes; stopped at 5 minutes (same for case study)
1-minute warning at 19 minutes; stopped at 20 minutes
5 minutes 40 minutes
5 minutes 30 minutes
5 minutes 30 minutes
5 minutes 40 minutes
5 minutes 25 minutes
5 minutes 40 minutes
5 minutes 35 minutes
40 minutes
Life Event
Planning
Junior
Senior
Occ.
Individual or
Team
Portfolio, Oral
Presentation
Table
Not provided
5 minutes
10 minutes prior to presentation
1-minute warning at 9 minutes; stopped at 10 minutes
5 minutes 30 minutes
17

National
Programs in
Action
Nutrition and
Wellness
Parliamentary
Procedure
Promote and
Publicize FCCLA!
Recycle and
Redesign
Event
Categories
Individual or Team
Event
Junior
Senior
Occ.
Junior
Senior
Occ.
Junior
Senior
Occ.
Individual or
Team
Individual
Prepare Ahead of Time
File Folder, Oral
Presentation,
Visuals
Portfolio,
Visuals, Oral
Presentation
Equipment
Provided
Table
Table
Electrical
Access
Participant
Set Up / Prep
Time
Lead
Consultant &
Evaluator
Review Time
Maximum Oral
Presentation
Time
Evaluation
Interview Time Total Event
Time
Not provided
Not provided
5 minutes
10 minutes
5 minutes prior to presentation
10 minutes prior to presentation
1-minute warning at 9 minutes; stopped at 10 minutes
1-minute warning at 9 minutes; stopped at 10 minutes
5 minutes
5 minutes
25 minutes
30 minutes
Table,
Team of 4 to
8 members
Bring gavel, blank paper, and pencils planning packet,
Roberts’ Rules book
Not provided
15 minutes prep time
20 minutes 15 minutes 50 minutes
Junior
Senior
Occ.
Junior
Senior
Occ.
Individual or
Team
Individual
Portfolio, Oral
Presentation
Display, Oral
Presentation,
Skills Selection
Chart
Table
Table
Not provided
Not provided
10 minutes
5 minutes
10 minutes prior to presentation
10 minutes prior to presentation
1-minute warning at 9 minutes; stopped at 10 minutes
1-minute warning at 4 minutes; stopped at 5 minutes
5 minutes
5 minutes
40 minutes
30 minutes
Sports Nutrition
Junior
Senior
Occ.
Individual or
Team
File Folder, Oral
Presentation,
Management
Tool, Visuals
Table
Not provided
5 minutes
5 minutes prior to presentation
1-minute warning at 14 minutes; stopped at 15 minutes
5 minutes 30 minutes
Teach and Train
Junior
Senior
Occ.
Individual
Portfolio, Oral
Presentation
Table
Not provided
5 minutes
10 minutes prior to presentation
1-minute warning at 9 minutes; stopped at 10 minutes
5 minutes 30 minutes
Cupcake Battle
Occ.
Individual
Cupcake display with 6 cupcakes, file folder
Table; see rules for state
Not provided; see rules for state
5 minutes N/A N/A 5 minutes 15 minutes
Mystery Basket
Occ.
Individual Equipment
Lab tables, food, fridge, water, trash cans
Not provided
30 min. plan / 60 min. prep
N/A
10 min. for self-evaluation
10 minutes 2 hours
Say Yes to FCS
Senior
Occ.
Individual or
Team
Portfolio,
Interview, Oral presentation, marketing tool
Table
Not provided
10 minutes 10 minutes
1 minute warning at 9 minutes; stopped at 10 minutes
5 minutes 35 minutes
Serving Up
Success
Senior
Occ.
Individual
File folder, document of work-based learning experience and field observation interview form
See event rules
Not provided
5 minutes for situation question
N/A 20 minutes
5 minutes
30 minutes
* Team events may have one, two or three participants from the same chapter with the exception of the Parliamentary
Procedure Event, which may have four to eight participants from the same chapter. Culinary Arts teams consist of three students from the same chapter.
18

1. Submit initial chapter affiliation online in the national affiliation system by the November 1 st due date and check to make sure national headquarters has posted the payment by November 15 th .
2. Review the chart on page 5 of these guidelines to determine the eligible number of competitive event teams based on your chapter size.
3. Submit entry(s) through the new online registration system.
If paying using a credit card, all online credit card payments must be posted* by December 15 . If paying by check, the packet must be received with payment posted* by Texas FCCLA Staff no later than December 15. On December
15, it is the responsibility of the chapter advisor to check to ensure payment is posted*.
The packet should consist of the following: a) Competitive Events Invoice OR Combined Registration Invoice (print invoice after entry(s) has been submitted online) b) A check for the entry fee(s). Make check payable to: FCCLA and mail with invoice to: Family,
Career and Community Leaders of America, Lock Box Operations, P. O. Box 1326, San
Antonio, TX 78295-1326
4. Purchase the official FCCLA notebook/binder from the national FCCLA store, www.fcclainc.org.
(Allow time for delivery)
5. Prepare portfolios, if required, as described in rules.
6. Prepare display/manual, if required, as described in rules.
7. Prepare a #10 standard business, self-addressed, stamped envelope to be turned in at the competitive event check-in (if desired). Participant(s) name(s), advisor's name, event name, and category must appear on the outside of the envelope. Only one envelope per team should be submitted.
____ 8. Check presentation to ensure that it is the appropriate length. Take all needed equipment, supplies and materials to the competitive event check-in at the meeting.
9. Check adjusted time schedule after the competitive event check-in has ended to verify scheduled participation time. Competition times are subject to change based on no-shows.
10. Make arrangements to pick up any items brought to the events after the competition is completed.
FCCLA is not responsible for any items left by the participants.
*Note: Posted means that money was received and payment was entered in the system on or before the deadline date.
19

November 1
Chapter advisors must submit members into the national affiliation system on or before November 1.
November 15
Payment must be posted into the national affiliation system by November 15. If payment is made with a credit card, it will be automatically posted. If the chapter is paying by check, payment to national headquarters must be received and posted by November 15. It is the responsibility of the local chapter advisor to verify that payment has been posted by national headquarters.
December 15
Mailed competitive event payment must be received with payment posted* by Texas FCCLA staff no later than December 15 .
All online credit card payments must be posted* by December 15 . After registering the competitive event entries on the new online registration system , the local chapter advisor must submit the
Competitive Events Invoice (or Combined Registration Invoice) along with payment in one packet to Family,
Career and Community Leaders of America if paying by check. On December 15, it is the responsibility of the local chapter advisor to check to ensure that payment is posted.*
December 16 – 22
Competitive event entries will be accepted with a $100 late fee. Credit card and mailed payment with the $100 late fee must be posted* electronically through December 22, 2015. Please contact the state office to submit late fee(s). All late registrations must be completed by state staff.
January 27 by Noon
Region III deadline for category changes ($20 fee) and deadline for submitting substitutions without penalty.
February 3 by Noon
Region V deadline for category changes ($20 fee) and deadline for submitting substitutions without penalty.
February 10 by Noon
Region IV deadline for category changes ($20 fee) and deadline for submitting substitutions without penalty.
February 17 by Noon
Region I deadline for category changes ($20 fee) and deadline for submitting substitutions without penalty.
February 24 by Noon
Region II deadline for category changes ($20 fee) and deadline for submitting substitutions without penalty.
March 30 by Noon
State deadline for category changes ($20 fee) and deadline for submitting substitutions without penalty.
Event Date
Participants must check-in and bring designated materials to the competitive event check-in at the regional/state meeting. Additional members not affiliated by November 1 with payment posted by November
15 that want to participate in competitive events may be affiliated on-site in the headquarters room at their region or state meeting. A $50 per member on-site affiliation fee (which includes national and state dues) will be collected to affiliate members. These members will be eligible to compete.
Following Regional Competition
Entries advancing to state competition will register in the new online registration system. Following the five regional FCCLA conferences, state competition information will be posted to the website. (There is a state competition entry fee that must be submitted prior to the state meeting.)
Following State Competition
Top entries from the state meeting will receive printed materials regarding national competition prior to the national meeting. Other information regarding the national conference will be posted to the website.
*Note: Posted means that money was received and payment was entered in the system on or before the deadline date.
20

Advisor - Family and Consumer Sciences Education teacher who works with members of an affiliated local
Family, Career and Community Leaders of America chapter.
Affiliated Members - Students who are or have been enrolled in family and consumer sciences classes who have paid dues to the state and national organization of Family, Career and Community Leaders of America.
Assistant Event Coordinator - The advisor to the Vice President of Competitive Events who assists the
Event Coordinator.
Chapter - A group of students who have paid dues to Family, Career and Community Leaders of America and whose names appear on the official affiliation forms. Schools may have one chapter per advisor.
Competitive Events Awards – A structured activity in which students’ performance is evaluated in relation to standards with one student and/or chapter obtaining the highest level of achievement.
Comprehensive A class of events for students in grades 10 – 12 who have been enrolled in or are enrolled in family and consumer sciences classes receiving 0.5 to 1 credits; the course is taught by a family and consumer sciences teacher and members are affiliated as comprehensive members of Family, Career and
Community Leaders of America.
Door Monitor - The person selected by the Lead Consultant to monitor the entrance and prevent spectators from entering and leaving the presentation room during the event.
Entry - The number of members designated to participate in one specific STAR/Proficiency Event. The number varies according to the event.
Entry Fee - A fee charged to individuals or chapters to participate in an event. Amount of the fee will be set by the event director on the regional and state levels and by national headquarters for the national events. In some events, the fee is determined by the number of participants comprising the entry.
Evaluators - An evaluation team composed of adults/students who are responsible for evaluating and assigning ratings to participants.
Event Coordinator - An adult selected to secure the evaluators , check materials or requirements, and monitor and supervise the total management of all events. The person who secures evaluators for regional and/or state competition.
Event Director - The FCCLA staff member assigned to be the State Advisor, Family, Career and Community
Leaders of America; Regional Advisor contracted with the Texas Association of FCCLA.
FCCLA Chapter - An affiliated chapter for all comprehensive and technical, and occupational students with a specified family and consumer sciences teacher as an advisor.
Family, Career and Community Leaders of America – A career and technical organization of students who are or have been enrolled in family and consumer sciences classes. The family is its central focus.
Individual Event – An event completed by one person.
Junior Category - A class of events for students (through grade 9) enrolled in a family and consumer sciences class and are affiliated members of Family, Career and Community Leaders of America.
Lead Consultant - The person selected by the lead consultant coordinator to carry out an individual event, providing necessary orientation, materials, and supplies.
Lead Consultant Coordinator - An adult selected to secure lead consultants for the region and state competitions.
Occupational Category - A class of events for students in grades 10-12 who have been enrolled in or are enrolled in a career cluster course preparing individuals for paid employment and receiving 1-3 credits; the course is taught or could be taught by a family and consumer sciences teacher and members are affiliated as an occupational member of Family, Career and Community Leaders of America.
Participant - The event entrant; may refer to a chapter team or an individual selected by a chapter.
Proficiency Event – Regional and state level competitive events available to Texas FCCLA members.
21

Region - An association of chapter groupings within a region of the state as designated by the Texas FCCLA association.
Regional Advisor – A person who serves as the Event Director at the regional level.
Runner - A person selected by the Lead Consultant to assist the door monitor in taking rating sheets to the
STAR/Proficiency Event Headquarters Room.
Senior Category - A class of events for students in grades 10-12 enrolled in a career cluster course and is receiving up to one credit; the course is taught or could be taught by a family and consumer sciences teacher and members are affiliated as a comprehensive and technical member of Family, Career and Community
Leaders of America.
State FCCLA Advisor – The FCCLA staff member responsible for managing day to day operations of the association; serves as Event Director at the state leadership meeting.
Team – A team may be composed of one, two, or three participants from the same chapter with the following exception: the Parliamentary Procedure team may have four to eight participants from the same chapter.
Timekeeper - The person selected by the Lead Consultant to record the total time used by each participant or chapter in delivering presentations.
Tally Assistant - An adult selected by the Assistant Event Coordinator to tally rating sheets in the
STAR/Proficiency Events Tally Room during the competitive events.
Vice-President of Competitive Events - The regional and/or state officer(s) who will work closely with the
Event Director in the organization and implementation of the STAR and Proficiency Events.
22

23

Cupcake Battle, an individual event, promotes Hospitality and Culinary Arts. Individuals must bake, decorate and display 6 cupcakes. Cupcakes will be evaluated on overall appearance, cake flavor, texture, doneness, frosting consistency, flavor, originality, and mise en place.
Individuals are required to bake, decorate, and display 6 cupcakes, prepare a file folder, and respond to evaluator questions.
Event Category
Occupational: grades 10 -12
Eligibility
1. The number of entries a chapter may enter is governed by the number of affiliated members.
2. Only one entry is allowed per participant. Teams are not allowed in this event.
3. The chapter’s initial entry must be a dues-paying member from a state and nationally affiliated chapter, which is electronically submitted on or before November 1 . Additional members not affiliated by November 1 with payment posted by November 15 that want to participate in competitive events may be affiliated on-site in the headquarters room at their region or state meeting. A $50 per member on-site affiliation fee (which includes national and state dues) will be collected to affiliate members. These members will be eligible to compete.
4. Participation is open to any state/nationally affiliated FCCLA occupational chapter member that must be or must have been enrolled in a food service/culinary occupational training program (defined as full-time classroom training or on-the-job training for high school credit) and affiliated as an occupational member. Students enrolled in food and nutrition courses in family and consumer sciences comprehensive programs are not eligible.
5. The chapter advisor must register competitive event entries through the new Texas
FCCLA online conference and competitive event registration system. If paying by check, the Competitive Events Invoice (or Combined Registration Invoice) and payment must be mailed to the Texas Association, Family, Career and Community Leaders of America.
The packet must be received with payment posted* by Texas FCCLA Staff no later than
December 15. On December 15, it is the responsibility of the chapter advisor to check to ensure payment is posted*. Entries posted* after December 15 are ineligible. If paying by credit card, all online credit card payments must be posted* by December 15.
Advisors do not need to send any paperwork to Texas FCCLA if a credit card is used to pay for competitive event entry fees.
*Note: Posted means that money was received and payment was entered in the system on or before the deadline date.
6. The chapter member competing must attend the regional or state leadership conference in order to officially enter the regional or state competition. Each participant must be registered for the regional or state conference. Note: Participants will need to pay for the conference registration fees and the competitive event entry fees.
24

7. A project entered in this event may not be entered in any other category of any competitive event. The project may be disqualified if this occurs.
8. The project must be developed and completed during a one-year span starting July 1 and ending June 30 of the current school year preceding the regional, state or national leadership conference.
9. The cupcakes must be baked by the participant only.
10. This competition is intended for amateur student bakers only. Professional bakers/chefs or those who earn a portion of their livelihood from baking or cooking may not enter the contest or assist students.
General Information
1. Required Dress: clean and appropriate uniform including professional chef attire (chef coat/jacket; industry pants or commercial uniform pants; apron; hair covering or chef hat; closed-toe, low heel, kitchen shoes made with non-slip soles and sealed non-melting uppers (canvas shoes are not appropriate). Facial jewelry is concealed with bandages.
No additional jewelry, with the exception of a watch, is allowed. Facial hair is permitted if appropriate covering is used. Hair is properly restrained with hairnet if hair extends past the neck line. Minimal makeup, no cologne or nail polish.
2. A table will be provided. Wall space will not be available.
3. Access to an electrical outlet will not be provided.
4. Internet connections will not be provided.
5. Disqualification will occur if: a. The participant does not check in at the competitive event check-in (participants must register for the meeting and competitive events) b. Participant does not show up at designated time for competition c. Entry is not presented
6. Cupcakes can NOT require refrigeration prior to display.
7. All cupcakes, icing, and decorations must be made from scratch. Box mixes of any kind, store bought icing, or packaged decorations (including sugar work and candy) may not be used. If store bought items are included in the participant’s recipe, they must not be in their original form. For example, participants can smash graham crackers to a make a crust, but may not use a graham cracker as a garnish.
8. Recipes may be revised or adjusted between region and state competition.
9. At state competition, the competitor must be the same one that competed at the region competition. Substitutes are not allowed.
10. Props, plates, decorations, and other items may be used to showcase the cupcakes. All items must fit in one container. All items must fit inside the display dimensions of 2 feet by 3 feet. No trademarked logos are allowed on cupcakes or displays.
25

11. Rubrics will be returned to participants/teams only if a #10 standard business, selfaddressed, stamped envelope is provided by the chapter at the competitive event checkin. Participant(s) name(s), advisor's name, event name, and category must appear on the outside of the envelope.
One envelope per team can be submitted.
12. The top six entries from each region will advance to state competition. The state winners will not advance to national competition.
Procedures & Time Requirements
1. Participants must attend the Cupcake Battle competitive event check-in. The file folder with required documents must be submitted to the lead consultant at competitive event check-in.
2. Participants will report to the event location at the specified competition time with cupcakes, required materials, and wearing required dress (see # 1 under the “General
Information” section).
3. Participants will have a 5 minute set up time prior to evaluating. Other persons may not assist. Participants will bring the display into the competition room at the scheduled time and displays will be removed at the completion of evaluating. Participants will measure and tape off display dimensions to ensure the display is within designated measurement requirements. The official measuring by the lead consultant/room consultant will be completed prior to the beginning of the presentation.
4. Evaluators will have 5 minutes to interview participants.
5. Participants will have 5 minutes to clean up their display. Participants will leave 2 of the
6 cupcakes behind for evaluators to taste and score.
6. Evaluators will taste and score cupcakes after the participant exits the competition room.
7. Evaluators will use the rubric to score and write comments for each individual.
State Cupcake Battle Competition
Baking will be done on-site at the state conference. Therefore, an additional section will be added to the rubric for cupcake production and organization. A maximum of 12 cupcakes may be baked. Six will be used for the display and two of the six will remain for evaluation. Below are the additional requirements for state competition.
1. A table will be provided. Electricity will only be available to participants in the food preparation area.
2. Convection ovens will be provided.
3. Handwashing sinks and dishwashing sinks with sanitizer will be provided.
4. The competitor must bring all equipment and tools.
26

5. The competitor must bring all ingredients scaled out (pre-measured).
6. State competition time schedule:
1 hour
30 minutes
30 minutes
Cupcake Preparation
Frosting Preparation
Decorating/Display Set-up
Clean-up
Required presentations will follow.
Cupcake Battle Specifications
Cupcake Display
Each participant must bake, decorate, and display 6 cupcakes. Six cupcakes will be displayed and 2 of the 6 will remain for evaluation. Cupcakes will be evaluated on overall appearance, cake flavor, texture, doneness, frosting consistency, flavor, originality, and mise en place.
Include one copy of the recipe as part of the display. Recipe needs to include the name of the recipe, ingredient list, directions, baking time and temperature, and number and size of servings. Recipe needs to include proper identification information including: participant name, school name, chapter name, chapter ID number, team identifier, and category. See recipe template at the end of this section. Hint: Make it look nice. All items must fit inside the display dimensions of 2 feet by 3 feet.
File Folder
Participants will submit one letter-size file folder containing one of each of the items listed below to the lead consultant at competitive event check-in. The file folder must be labeled in the top left corner with name of event, event category, participant’s name, school, city, state, and region.
FCCLA Planning Process Summary
Page
Summarize how each step of the Planning Process was used to plan and implement the project.
Recipe Sheet A copy of the recipe must be included in the file folder. Recipe needs to include the name of the recipe, ingredient list, directions, baking time and temperature, and number and size of servings.
Recipe needs to include proper identification information including: participant name, school name, chapter name, chapter ID number, team identifier, and category. See recipe template at the end of this section.
Food Cost Form
Cupcake Display Diagram
See the food cost template at the end of this section.
Participants will need to include a diagram of their cupcake display. See the form at the end of this section. Participant name and school name should be included on the diagram form.
27

Name of Participant:
School:
Category:
Menu Item
Number of
Portions
Portion Size
Cooking Method
Equipment
Needed
Temperature
Recipe Source
Ingredients:
Item
Procedure:
Cupcake Recipe Template Sheet
Chapter:
Name of Recipe:
ID #:
Amount
28
Team #:

Cupcake Display Diagram:
Participant Name:
School Name:
29

ITEM
All-Purpose
Flour
Unsweet
Cocoa
Powder
ORIGINAL
CONTAINER
PRICE FOR
ORIGINAL
CONTAINER
# UNITS IN
ORIGINAL
CONTAINER
RECIPE
UNITS
5 lb. bag
8 oz. can
$2.46
$2.66
19
3
C
C
UNIT
COST
$ 0.13
$ 0.89
AMOUNT
USED IN
RECIPE (AS
A NUMBER
OR
FRACTION)
2.50
0.50
COST
FOR
RECIPE
COST PER
PORTION
(CUPCAKE)
$ 0.32 $ 0.01
$ 0.44 $ 0.02
Baking Soda 16 oz. box $0.58 101 tsp. $ 0.01 1.00 $ 0.01 $ 0.00
$ 0.00 $ 0.00 Salt
Butter
Granulated
Sugar
26 oz. box
16 oz. carton
4 lb. bag
$0.62
$2.98
123
2 tsp. $ 0.01
C $ 1.49
0.50
1.25 $ 1.86 $ 0.08
Eggs - Large carton
Sour Cream 1 lb. carton
Milk
Red Food
Color
Pure Vanilla
Extract
Cream
Cheese
1 gallon
1 oz. bottle
2 oz. bottle
8oz. package
$1.98
$2.80
$1.98
$3.58
$2.48
$4.12
$2.18
9.5
18
16
16
1
12
8
C $ 0.21 eggs $ 0.16 oz. $ 0.12
C $ 0.22 oz. $ 2.48 tsp. $ 0.34 oz. $ 0.27
2.00
4.00
8.00
1.00
1.00
2.00
4.00
$ 0.42 $ 0.02
$ 0.62 $ 0.03
$ 0.99 $ 0.04
$ 0.22 $ 0.01
$ 2.48 $ 0.10
$ 0.69 $ 0.03
$ 1.09 $ 0.05
30

Powdered
Sugar
Peppermint
Extract
Cupcake
Liners
32 oz. bag
1 oz. bottle package
$1.86
$2.98
32
1 oz. $ 0.06 oz. $ 2.98
16.00
0.04
$ 0.93 $ 0.04
$ 0.12 $ 0.00
$1.99 75 $ 0.03 24.00 $ 0.64 $ 0.03
$
10.83
$ 0.45
$
1.35
31

ITEM
ORIGINAL
CONTAINER
PRICE FOR
ORIGINAL
CONTAINER
# UNITS IN
ORIGINAL
CONTAINER
RECIPE
UNITS
UNIT
COST
AMOUNT
USED IN
RECIPE (AS
A NUMBER
OR
FRACTION)
COST
FOR
RECIPE
COST PER
PORTION
(CUPCAKE)
32

33

Occupational Rubric-Texas (Region Competition)
Name of Participant
School
Name of Recipe
Chapter ID # Team # Category
Cupcake Display Dimensions Points
Cupcake Display
Dimensions
0 – 1 point
0
Cupcake display does not fit within the appropriate dimensions
1
The cupcake display fits within the appropriate dimensions
Required Materials: Recipe, Food Cost Form, and Diagram
Recipe, Food Cost
Form, and
Diagram Present
0-4 points
0 1
None of the following are included: recipe, food cost form, diagram; OR items included are incomplete or have many errors
2 3
One or two items are included; OR items included have errors
4
All items are included (recipe, food cost form, diagram) and complete
Points
Dress and Appearance
Dress Guidelines
Followed
0-5 points
0 1
Inappropriate dress; did not adhere to dress code for this event
2 3 4
Participant partially followed dress code for this event
5
Participant wore professional and appropriate apparel in accordance with the dress code for this event
Points
Planning Process
Use of Planning
Process for
Completion of
Project
0-5 points
0
Planning
Process summary not provided
1
Inadequate steps in the
Planning
Process are presented
2
All Planning
Process steps are presented but not summarized
3
All Planning
Process steps are summarized
4
Evidence that the
Planning
Process was utilized to plan project
5
The Planning Process is used to plan the project. Each step is fully explained
Points
Response
Responses to
Evaluators’
Questions
0-5 points
0
Did not answer evaluators’ questions
1
Unable to answer some questions
2
Responded to all questions, but without ease or accuracy
Overall Cupcake Appearance/Originality
3
Responded adequately to all questions
4
Gave appropriate responses to evaluators’ questions
5
Responses to questions were appropriate and given without hesitation
Points
Points
Overall Cupcake
Appearance
Creative and
Visually Appealing
0-15 points
Display
Management/
Appearance
0-5 points
0 1 2 3
Poor
0 1
Poor display management/appearance
4 5 6 7
Fair
8 9 10 11
Good
2 3
Fair/Good display management/appearance
12 13 14 15
Excellent
4 5
Excellent display management/appearance
Cake Points
8 9 10
Excellent
Cake Flavor
0-10 points
0 1 2
Poor
3 4
Fair
5 6 7
Good
Cake Texture
0-10 points
0 1 2
Poor
0 1 2
Poor
3 4
Fair
5 6 7
Good
Cake Doneness
0-10 points
3 4
Fair
5 6 7
Good
Frosting
Frosting
Consistency
0-10 points
0 1 2
Poor
3 4
Fair
5 6 7
Good
8 9 10
Excellent
8 9 10
Excellent
8 9 10
Excellent
Points
34

Frosting Doneness
0-10 points
Frosting Flavor
0-10 points
0 1 2
Poor
0 1 2
Poor
3 4
Fair
3 4
Fair
5 6 7
Good
5 6 7
Good
8 9 10
Excellent
8 9 10
Excellent
Comments: _ ___________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
TOTAL
(100 points possible for
Region
Competition)
Verification of total scores (please initial)
_______________ __________________
Evaluator Lead Consultant
_________________
Tally Room
35

Occupational Rubric-Texas (State Competition Additional Rubric)
Name of Participant
School
Name of Recipe
Chapter ID # Team # Category
Product Check-In Points
Product Check-In
0 – 2 points
0
Ingredients were not scaled out according to recipe and/or pre-made ingredients were brought by the competitor
2
Ingredients were scaled out correctly and no pre-made ingredients were brought by the competitor
Individual Organization
Organization
0-24 points
0 1 2 3 4 5 6
The competitor is unskilled in individual tasks. Mise en place is poorly executed and the competitor displays unacceptable time management skills. Poor clean-up.
7 8 9 10 11 12
The competitor is skilled in some tasks while others seem challenging. Mise en place is fairly organized and the competitor displays marginal time management skills.
Inconsistent clean-up.
13 14 15 16 17 18
The competitor is adequately skilled in individual tasks.
Mise en place is organized and the competitor displays sufficient time management skills. Adequate clean-up.
19 20 21 22 23 24
The competitor is highly skilled in individual tasks.
Mise en place is well executed and the competitor displays excellent time management skills. Effective clean-up.
Points
Cupcake Production
Cupcake
Production
0-24 points
0 1 2 3 4 5 6
The competitor used the incorrect preparation technique and/or cooking method for all food products. The competitor does not demonstrate satisfactory knowledge and skill of any fundamental baking and pastry techniques. All procedures are not accomplished in a time efficient manner. Excess amount of products are prepared and used in each preparation. Usable byproducts are not incorporated into the recipes or returned to safe storage.
7 8 9 10 11 12
The competitor mostly used the appropriate preparation technique and/or cooking method for each food product.
The competitor demonstrates satisfactory knowledge and skill of some fundamental baking and pastry techniques.
Most procedures are not accomplished in a time efficient manner.
Uncalculated amounts of product are prepared and used in each preparation.
Usable by-products are not incorporated properly into the recipes or returned to safe storage.
13 14 15 16 17 18
The competitor used the appropriate preparation technique and/or cooking method for each food product.
The competitor demonstrates proficient knowledge and skill of all baking and pastry techniques. Most procedures are accomplished in a time efficient manner. Proper amount of product is prepared and used in most preparations.
Some usable by-products are incorporated properly into the recipes or returned to safe storage.
19 20 21 22 23 24
The competitor used the appropriate preparation technique and/or cooking method for each food product.
The competitor demonstrates exemplary complete knowledge and skill of all fundamental baking and pastry techniques. All procedures are accomplished in a time efficient manner. Proper amount of product is prepared and used in each preparation.
Usable by-products are incorporated properly into the recipes or returned to safe storage.
Comments: _ ___________________________________________
__________________________________________________________________
__________________________________________________________________
Points
TOTAL
(150 points possible for
State
Competition)
Verification of total scores (please initial)
_______________ __________________
Evaluator Lead Consultant
_________________
Tally Room
36

37

Mystery Basket, an individual event, recognizes participants enrolled in occupational food service training programs for their ability to display knowledge and skill-based learning of the culinary arts. Individuals produce a single plate containing a serving of protein, starch and vegetable. The focus of this event is the individual participant’s: proper use of commercial culinary tools and equipment, professional culinary technique, personal creativity and safety and sanitation procedures. Individuals are required to develop a plan for their time allotment, create a menu to be produced, prepare menu items of their choice and present their prepared plate to the evaluating panel of professionals. They are also required to complete a self evaluation.
Event Category
Occupational: grades 10-12
Eligibility
1. The number of entries a chapter may enter is governed by the number of affiliated members.
2. The chapter's initial entry must be dues-paying members from a state and nationally affiliated chapter, which is electronically submitted on or before November 1. Additional members not affiliated by November 1 with payment posted by November 15 that want to participate in competitive events may be affiliated on-site in the headquarters room at their region or state meeting. A $50 per member on-site affiliation fee (which includes national and state dues) will be collected to affiliate members. These members will be eligible to compete.
3. Participation is open to any state/nationally affiliated FCCLA occupational chapter member that must be or must have been enrolled in a food service occupational training program
(defined as full-time classroom training or on-the-job training for high school credit) and affiliated as an occupational member. Students enrolled in food and nutrition courses in family and consumer sciences comprehensive programs are not eligible.
4. The chapter advisor must register competitive event entries through the new Texas FCCLA online conference and competitive event registration system. If paying by check, the
Competitive Events Invoice (or Combined Registration Invoice) and payment must be mailed to the Texas Association, Family, Career and Community Leaders of America. The packet must be received with payment posted* by Texas FCCLA Staff no later than December 15.
On December 15, it is the responsibility of the chapter advisor to check to ensure payment is posted*. Entries posted* after December 15 are ineligible. If paying by credit card, all online credit card payments must be posted* by December 15. Advisors do not need to send any paperwork to Texas FCCLA if a credit card is used to pay for competitive event entry fees.
*Note: Posted means that money was received and payment was entered in the system on or before the deadline date.
5. All designated team members must attend the regional or state leadership conference in order to be officially entered in the regional or state competitions. Participant(s) must be registered for the meeting. Note: Participants will need to pay for the conference registration fees and the competitive event entry fees.
6. Participants must attend the Mystery Basket competitive event check-in and an orientation at the site of competition prior to competition. Participants will receive event-specific information at this orientation.
38

General Information
1. A list of RECOMMENDED equipment and tools list appears in this section of the guidebook.
Any items deemed necessary for this event may be brought to the event; however points will be deducted when a participant fails to display proper organization of their individual work space. Only worktables and shared refrigeration space will be provided.
2. All food items will be provided. Utilize only the amount of raw food stuffs that is required to present your plate. Identical food items will be available to each entry. No other food products, garnishes or condiments may be brought to the event.
3. Participants will receive individual scores on their planning sheet, personal appearance, food production abilities, menu plan and self evaluation.
4. If the event location lends itself, public viewing may be allowed during the competition.
5. Rubrics will be returned to the participants/team by mail only if a #10, self-addressed, stamped envelope is provided by the chapter at competitive event check-in. Participant(s) name(s), advisor’s name, event name, and category must appear on the outside of the envelope. One envelope per team can be submitted.
6. Display all unused items and waste products, in separate bowls, for evaluators to inspect.
Points will be deducted for more than normal amounts of wasted product.
7. Disqualification will occur if:
•
The participant does not check in at the Competitive Event Check-In (participants must register for meeting and for Competitive Events)
•
Participant does not show up at the designated time for their competition
•
Entry is not presented
7. The top 6 entries will be recognized and announced at the regional and state level. The top
6 entries from each region will advance to state competition. The state winners do not advance to national competition.
Procedures & Time Requirements
1. Participants may bring any tools and equipment they choose to use for production during the competition. Participants are responsible for all equipment. Each participant must provide up to (2) two-unit burners that utilize some type of canned gas for fuel. Participants are required to bring a single plate/platter used to present plated food to the evaluators .
2. FCCLA will provide ALL foods required for participation in event. Worktables, shared refrigeration space, running water, and garbage receptacles will also be provided.
3. Participants will report to the event location at the specified time with all required equipment and wearing appropriate, clean attire. See “Professionalism and Organization” section under “Mystery Basket Specifications” for more detailed information on attire.
4. Participants will be provided with a Competition Packet at the beginning of the Planning
Period. The Competition Packet will include: a Product Bag, a Planning Sheet, Index Cards, a Self Evaluation Sheet.
39

5. Each participant will be handed a product bag (with exactly the same items in) at the beginning of the Planning Period.
6. Individuals will have 30 minutes to construct a time management plan (utilizing the Planning
Sheet), a plated menu plan (utilizing the Index Cards) and organize their work station.
7. Once the Competition Packet has been received participants are not be allowed to speak to anyone including: evaluators , teachers, peers or members of the audience. Keeping track of time is crucial and is the responsibility of the participant!
8. Individuals will have 60 minutes to prepare one plated meal. This meal must contain a single, standard serving portion of a protein, a starch and a vegetable. The planned menu, written on the index card, must be followed.
9. After 60 minutes, participants will present one plate for professional evaluator evaluation on appearance, taste, temperature, and texture.
10. Participants will have 10 minutes to complete a Self Evaluation Sheet.
11. Evaluators will use the rating sheet to score and write comments for each individual throughout the session by observing their work habits, techniques, development and use of planning sheet, project presentation, appearance, taste and creativity as well as the self evaluation sheet. Then evaluators will meet with participants to discuss strengths and suggestions for improvement.
12. Participants will have 15 minutes to clean up their workstations.
13. The total time required for this event is approximately 1 hour and 55 minutes.
14. Evaluators will use the rubric to score and write comments for participants.
Mystery Basket Specifications
Professionalism and Organization
Required Dress: clean and appropriate uniform including professional chef attire (chef coat/jacket; industry pants or commercial uniform pants; apron; hair covering or chef hat; closed-toe, low heel, kitchen shoes made with non-slip soles and sealed non-melting uppers
(canvas shoes are not appropriate); kitchen towels. Facial jewelry is concealed with bandages.
No additional jewelry, with the exception of a watch, is allowed. Facial hair is permitted if appropriate covering is used. Hair is properly restrained with hairnet if hair extends past the neck line. Minimal makeup, no cologne or nail polish.
Professionalism through Personal Appearance: Competitor will present themselves for Check-In and competition in professional, well-groomed and alert demeanor.
Professionalism through Uniform Adherence: Wear professional apparel as stated in the rules.
Basic Mise en Place and Work Area Organization: Practice Mise en Place by putting everything in its place and remaining organized and professional throughout the competition. Maintain and display organization and leadership skills at all times.
40

Planning & Time Management
Participants will have 30 minutes after receiving Competition Packet to construct a time management plan including the Menu Plan and the Planning Sheet; utilizing the planning sheet and index card(s) in Competition Packet. Participants must use this time to obtain supplies and organize their individual work area.
Prepare an Effective Planning Sheet and Menu Plan: Prepare a time schedule and develop a sequential plan for completing tasks efficiently. Prepare a menu plan and write it on the index card to be submitted to the evaluators .
Follow Planning Sheet and Menu Plan: Follow the time schedule and utilize the sequential plan for completing tasks efficiently. Follow the menu plan as is written on the index card submitted to the evaluators .
Basic Time Management: Display efficiency in following and executing your planned work.
Safety & Sanitation
Participants will be evaluated thoroughly on safety and sanitation knowledge and skills.
Participants work area must remain clean and sanitized at all times before, during and after the competition.
Cleanliness of Work Area
Utilization of Safety and Sanitation Standards
Food Production
Individuals will have 60 minutes to prepare food products and a garnish. Participants should be proficient in the preparation of a minimum of three food products: a protein, a starch and a vegetable accompaniment. Participants must bring tools and equipment that they deem necessary to produce one plate to the evaluators . Participants are responsible for demonstrating industry standards in proper usage of commercial equipment, tools and culinary techniques. Participants are expected to follow industry standards for appearance: color, taste, temperature and texture, while demonstrating ability to keep work area organized and clean in a safe and sanitary manner.
Basic Equipment and Tool Use
Proper Display of Knife Skills
Basic Food Preparations: Proteins, Starches, and Vegetables
41

Food Presentation
Each participant will prepare one plate, which have been attractively garnished. The participant will present the plate for evaluation of appearance and taste at the end of the
60-minute period. There will be no extra time allowed to complete preparation or presentation. All work must stop at the 60-minute time limit. Evaluation will be based on industry standards.
Placement of Prepared Items on Plate(s)
Plate Presentation including Utilization of Sauce(s) and Garnishing
Proper Utilization of Current Trends: Color, Portion, Taste, Temperature, Texture
Product Appearance: Prepare plate with creative product appearance and appropriate portion sizes.
Product Taste and Temperature: Food products meet industry standards of appropriate taste for each recipe created and serve products at the appropriate temperature.
Garnish: Enhance presentation with garnish that reflects creativity and is appropriate to food products made.
Personal Critique
The individual competitor will have 10 minutes to complete a Mystery Basket Self-
Evaluation Sheet. Individuals will critique their own personal strengths and areas for improvement for their final product and results of their individual effort. Evaluators will address the students on strengths and areas of improvement.
Self - Evaluation Sheet: Participants should thoroughly evaluate strengths and areas for improvement of final products following the planning sheet and results of their individual effort. Participants should use the provided FCCLA Mystery
Basket Self-Evaluation form located at the back of this section.
42

•
The following tools list is RECOMMENDED for each individual competitor; however, not required.
•
Items must be kept in a sturdy receptacle so they may be easily organized and stored before, during, and after the event.
•
It is not necessary to bring these items to registration.
•
All tools are the responsibility of the competitor and their advisor.
•
Only worktables and shared refrigeration space will be provided.
•
Each competitor must provide up to 2 double burners or 4 single burners that utilize canned gas
ONLY.
•
Participants are required to bring a single plate/platter used to present
•
Cups, Liquid Measure
•
Cups, Dry Measure
•
Cutting Board(s)
•
Garnishing Tools
•
Gloves, Disposable
•
Grater, Box
•
Grater, Microplane
•
Juicer, Citrus
•
Knife, Chef
•
Knife, Paring
•
Knife, Serrated
•
Pan(s), Baking/Sheet (½ size only)
•
Pans, Pie
•
Pastry Bags & Assorted Tips
•
Ph strips
•
Plates, Styrofoam
•
Portion Cups
•
Pot Holder(s)/Hot Pad(s)
•
Sanitation Buckets
•
Sauce pot(s) with lid
•
Sauté pan(s) with lids
•
Scrubber, Metal Pot & Pan
•
Spatula(s), Heat Resistant
•
Spatula, Offset
•
Spoon(s), Perforated
•
Spoon(s), Slotted
•
Spoon(s), Solid
•
Spoon(s), Wooden
•
Spoons, Measuring
•
Spoons, Plastic Tasting
•
Stainless Mixing Bowls
•
Steel
•
Thermometer, Bi-Metallic
Stemmed
•
Timer
•
Tong(s)
•
Towels, Kitchen
•
Wire Whip(s)
•
Zester
43

44

•
15 Minute Period:
•
15 Minute Period:
•
15 Minute Period:
•
15 Minute Period:
•
Protein Plan:
•
Vegetable Plan:
•
Starch Plan:
•
Garnish Plan:
•
Provide a colored drawing of the plated meal that you plan on presenting to the evaluators.
45

•
15 Minute Period:
•
15 Minute Period:
•
15 Minute Period:
•
15 Minute Period:
•
Protein Plan:
•
Vegetable Plan:
•
Starch Plan:
•
Garnish Plan:
•
Provide a colored drawing of the plated meal that you plan on presenting to the evaluators.
46

Occupational Rubric-Texas
Name of Participant(s)
School Chapter ID # Team # Category
Professionalism and Organization
Professionalism
Through
Personal
Appearance
0-5 points
Professionalism
Through
Uniform
Adherence
0-5 points
0 1
Unprofessional; lacks poise
0 1
Inappropriate apparel
Basic Mise en
Place and Work
Area
Organization
0-5 points
0 1
No mise en place ; no organization or leadership skills shown
2 3
Neat appearance, attire and grooming
2 3
Appropriate apparel but lacks polish
2 3
Signs of mise en place ; some organization during competition but lacks professional and leadership qualities through event
4 5
Professional appearance, attire, well-groomed and alert demeanor
4 5
Wear professional apparel; white chef’s coat, white, black or check chef’s pants, black non-slip shoes, hair net, chef’s hat and kitchen towel; no logo, jewelry, colognes or nail polish
4 5
Practiced mise en place by putting things in place and remained organized and professional throughout, showed leadership and organizational skills
Planning and Time Management Points
Prepare an
Effective
Planning Sheet and Menu Plan
0-10 points
0 1
No signs of planning
2 3
Some effort at planning but not productive
4 5
Signs of planning but incomplete and ineffective
6 7
An effort shown in planning but the schedule not followed
8 9
Develop and implement sequential plan for completing the task.
Prepare a menu plan on index card
10
Develop and implement sequential plan for completing task and menu plan effectively
Follow Planning
Sheet and Menu
Plan
0-10 points
0 1
Did not follow plan
2 3
Some effort in following plans but not successful
4 5
Signs of planning but incomplete
6 7
An effort shown in following the plan
8 9
Followed time schedule and menu plan
10
Extremely clean work area at all times and safety and sanitation standards met throughout event
Basic Time
Management
0-10 points
0 1
Never showed any signs of time management
2 3
Some effort or signs of time management skills
4 5
Signs of using time management skills
6 7
An effort made or shown in using time management skills effectively
8 9
Work area clean and safety and sanitation standards met
10
Expertly following time management plan
Safety and Sanitation Points
Cleanliness of
Work Area and
Utilization of
Safety and
Sanitation
Standards
0-10 points
0 1
Work area not clean; safety and sanitation standards not practiced
2 3
Some effort of keeping work area clean and adhering to safety and sanitation standards
4 5
Signs of keeping work area clean and adhering to safety and sanitation standards
6 7
An effort made to keep work area clean and adhere to safety and sanitation standards
8 9
Work area clean and safety and sanitation standards met
10
Extremely clean work area at all times safety and sanitation standards met throughout event
Food Production Points
Demonstrates
Industry
Standards in
Proper Usage of
Commercial
Equipment,
Tools, and
Culinary
Techniques
0-10 points
0 1
No signs of knowing standards or how to use commercial equipment, tools and culinary techniques
2 3
Some signs of knowing standards of how to use commercial equipment, tools, and culinary e quipment.
4 5
Signs of knowing standards or how to use commercial equipment tools, and culinary techniques
6 7
An effort made to demonstrate proper use of commercial equipment., tools, and culinary techniques
8 9
Demonstrated proper use of commercial equipment, tools, and culinary techniques
10
Expertly demonstrated proper use of commercial equipment, tools and culinary techniques
47

Follow Industry
Standards for
Appearance,
Color, Taste,
Temperature and Texture for
Protein,
Starches, and
Vegetables
0-10 points
0 1
Did not follow industry standards for color taste, temperature and texture for protein, starch, and vegetables
2 3
Some signs of knowing standards or how to use commercial equipment, tools, and culinary equipment.
4 5
Signs of knowing basic food preparation standards for protein, starch and vegetables
6 7
An effort made to demonstrate basic food preparation standards for protein, starch and vegetables
8 9
Demonstrate basic food preparation standards for protein, starch and vegetables
10
Expertly demonstrated food preparation standards for protein, starch and vegetables
Food Presentation Points
Plate
Attractively
Presented,
Utilized Sauces and Garnishing
0-10 points
0 1
Plate unattractively presented with no use of garnishes or sauces
2 3
Plate presentation showed minimum signs of garnishing and use of sauces
4 5
Plate presentation showed signs of garnishing and use of sauces
6 7
An effort made to present attractive plate using garnishes and sauces
8 9
Plate presented using attractive garnishes and sauces
10
Plate presentation exceptional using garnishes and sauces
Plate presented using appropriate portions
0-10 points
0 1
No effort made to demonstrate appropriate portions, correct temperature or pleasing flavor
2 3
Minimum effort to demonstrate appropriate portions, correct temperature and pleasing flavor
4 5
Some effort to demonstrated appropriate portions, correct temperature and pleasing flavor
6 7
Plate demonstrated fair portions, temperature and flavor of each item
8 9
Plate demonstrated good portions, temperature and flavor of each item
10
Plate demonstrated excellent portions, temperature and flavor of each item
Personal Critique Points
Complete
Critique sheet
Evaluation
Personal
Strengths and
Areas for
Improvement for Their Final
Product and
Individual
Efforts
0-5 points
0
Did not complete evaluation
Do we need ALL this?
1 2 3
Attempted to complete the evaluation sheet; however somewhat incomplete
4 5
Successfully completed the evaluation sheet showing personal strengths and areas needing improvement
Comments: ____________________________________________
__________________________________________________________________
__________________________________________________________________
TOTAL
(100 points possible)
__________________________________________________________________
Verification of total scores (please initial)
_______________ __________________
Evaluator Lead Consultant
_________________
Tally Room
48

49

Say Yes to FCS is an individual or team event allowing members the opportunity to demonstrate the knowledge and skills needed in planning, organizing, implementing and evaluating a marketing campaign related to Family and Consumer Sciences Education. The campaign will focus on what is involved in becoming an FCS Educator, where to get certified and career opportunities available to those that major in the field. Participants must prepare a portfolio, conduct an interview, prepare an oral presentation and a marketing tool.
Event Categories
Senior: grades 10–12
Occupational: grades 10–12
Eligibility
1. The number of entries a chapter may enter is governed by the number of affiliated members.
2. The chapter’s initial entry must be a dues-paying member from a state and nationally affiliated chapter, which is electronically submitted on or before November 1 . Additional members not affiliated by November 1 with payment posted by November 15 that want to participate in competitive events may be affiliated on-site in the headquarters room at their region or state meeting. A $50 per member on-site affiliation fee (which includes national and state dues) will be collected to affiliate members. These members will be eligible to compete.
3. Participation is open to any state/nationally affiliated FCCLA chapter member(s). Chapters should select the category that corresponds with the type of course in which the participants are or have been enrolled and the category indicated in the affiliation system. Event categories may be changed until noon on Wednesday of the week prior to the regional meeting for a $20 fee to pay for the cost of replacement awards. This can be done by e-mailing jsams@texasfccla.org
requesting the category change. Please include the region, event, the current category, and the requested new category. Payment must be received in the state office by noon on Wednesday of the week prior to the region competition.
4. The chapter advisor must register competitive event entries through the new Texas FCCLA online conference and competitive event registration system. If paying by check, the
Competitive Events Invoice (or Combined Registration Invoice) and payment must be mailed to the Texas Association, Family, Career and Community Leaders of America. The packet must be received with payment posted* by Texas FCCLA Staff no later than December 15.
On December 15, it is the responsibility of the chapter advisor to check to ensure payment is posted*. Entries posted* after December 15 are ineligible. If paying by credit card, all online credit card payments must be posted* by December 15. Advisors do not need to send any paperwork to Texas FCCLA if a credit card is used to pay for competitive event entry fees.
*Note: Posted means that money was received and payment was entered in the system on or before the deadline date.
5. The chapter member competing must attend the regional or state leadership conference in order to officially enter the regional or state competition. Each participant must be registered for the regional or state conference. Note: Participants will need to pay for the conference registration fees and the competitive event entry fees.
6. A project entered in this event may not be entered in any other category of any competitive event. The project may be disqualified if this occurs.
50

7. The project must be developed and completed during a one-year span starting July 1 and ending June 30 of the current school year preceding the regional, state or national leadership conference.
General Information
1. A table will be provided. Wall space will not be available.
2. Access to an electrical outlet will not be provided.
3. Internet connections will not be provided.
4. Disqualification will occur if:
Participant does not check in at the competitive event check-in (participants must register for meeting and for competitive events)
Participant does not show up at the designated time for their competition
Entry is not presented
5. Rubrics will be returned to the participants/team by mail only if a #10, self-addressed, stamped envelope is provided by the chapter at competitive event check-in. Participant(s) name(s), advisor’s name, event name, and category must appear on the outside of the envelope. One envelope per team can be submitted.
6. The top 6 entries will be recognized and announced at the regional and state level. The top 6 entries from each region will advance to state competition. The state winners do not advance to national competition.
Procedures & Time Requirements
1. Participants must attend the Say Yes to FCS competitive event check-in. The portfolio with required documents and marketing tool must be submitted to the lead consultant at competitive event check-in. Participants should use the hardcopy portfolio if developing a double-sided brochure or create an electronic portfolio if developing a power point, video or other electronic form of marketing tool.
2. Participant(s) will have 10 minutes to set up for the event. Other persons may not assist.
3. Lead consultants and evaluators will have 10 minutes to preview the portfolio before the presentation begins, during participant set-up time.
4. The oral presentation may be up to 10 minutes in length. A one-minute warning will be given at 9 minutes. Participant(s) will be stopped at 10 minutes.
5. If audio or audiovisual recordings are used, they are limited to 5 minutes playing time during the presentation. Visual equipment, without audio, may be used during the entire presentation.
6. Following the oral presentation, evaluators will have 5 minutes to interview the participant(s).
51

Say Yes to FCS Specifications
Hardcopy Portfolio
The portfolio is a collection of materials used to document and illustrate the work of the project.
Materials must be contained in the official FCCLA STAR Events binder obtained from the FCCLA national emblematic supplier. A decorative and/or informative cover may be included. All materials, including the divider pages and tabs, must fit within the cover, be one-sided, and may not exceed 36 pages, as described below. Once a hardcopy portfolio has been turned in to evaluators, participants may not switch to an electronic portfolio.
Electronic Portfolio
An electronic portfolio may be either in PowerPoint, Prezi, or other electronic format that can be viewed by the evaluators and lead consultants prior to the oral presentation. The electronic portfolio and the hardware (method) to view it (i.e., equipment, files, projectors, screens, and laptops ) will be turned in to the lead consultant at the designated check-in time. Participants assume the responsibility of providing the technology used to show the evaluators the project. Once an electronic portfolio (is) turned in to the evaluators, participants may not switch to a hardcopy portfolio. Portfolio may not exceed 46 slides, as described below.
1-8 ½” x 11” page or 1 slide
1-8 ½” x 11” page or 1 slide
1-8 ½” x 11” page or 2 slides
0–7
Up to 26
8 ½” x 11” pages or 35 slides
Project Identification
Page
Table of Contents
FCCLA Planning
Process
Summary Page
Divider Pages
Sections or
Plain paper or slide, with no graphics or decorations; must include participant’s name(s), chapter name, school, city, state, FCCLA national region, event name, and project title.
List the parts of the portfolio in the order in which the parts appear.
Summarize how each step of the Planning Process was used to plan and implement the project; use of the
Planning Process may also be described in the oral presentation.
Use up to 7 divider/section pages or slides. Divider/section pages may be tabbed, may contain a title, a section name, graphic elements, thematic decorations, and/or page numbers. They must not include any other content .
Evidence of Research Document background research and current data supporting project concern. Educational requirements to become a family and consumer sciences education major
(where to get a degree, what colleges offer it, what department is the degree, contact information on teacher educators/recruiters with whom they visited to gather information should be included.) Cite all resources appropriately.
52

Marketing Tool
Promotion Plan
Description
Use technology to develop a 2-3 minute video, info graph, power point, OR A double sided brochure on the reasons and benefits of majoring in Family and Consumer
Sciences Education and to becoming an educator.
Materials should raise awareness and educate high school students about the career. Examples of technology include, but are not limited to: computer applications, audio or video production, multimedia, CDs, slides, and photography. Hard copies/pictures must be included in the portfolio.
A planned, cohesive promotion and public relations campaign to promote individuals majoring in FCS and becoming an educator. Campaign with published goals and objectives for marketing and public relations efforts.
Specify current year plans and a timetable for implementation. Explain how the marketing tool, directed at high school students, would be used.
Evidence of Marketing
Campaign
Evidence the marketing tool was presented to at least one audience prior to the regional meeting.
Evidence of Public
Awareness and
Promotion
Interview
Questions/Answers
Evidence of a successful marketing tool to include: appealing to high school students; catchy, interesting, factual, convincing
Show evidence and information from interview with educators on: Why did they become an FCS Educator?
What are the benefits of being an FCS Educator? What are the rewards of being an FCS Educator? What would you tell others considering this degree path?
Works
Cited/ Bibliography
Appearance
Use MLA or APA citation style to cite all references.
Resources should be reliable and current .
Portfolio must be neat, legible, and professional and use correct grammar and spelling.
Oral Presentation
The oral presentation may be up to 10 minutes in length and is delivered to evaluators. The presentation should explain the specifics of the project. The presentation may not be prerecorded. If audio or audiovisual equipment is used, it is limited to 5 minutes playing time during the presentation.
Visual equipment, with no audio, may be used throughout the oral presentation. Participants may use any combination of props, materials, supplies, and/or equipment to demonstrate how to carry out the project.
Organization/Delivery Deliver oral presentation in an organized, sequential manner; concisely and thoroughly summarize project.
53

Knowledge of Subject
Matter
Show evidence of current data and knowledge of trends in technology and its application to Family and Consumer Sciences-related concerns.
Use of Portfolio and
Visuals
Voice
Use portfolio to describe all phases of the project. Use original, creative, and appealing visuals to enhance the presentation.
Speak clearly with appropriate pitch, tempo, and volume.
Body Language/
Clothing Choice
Use appropriate body language including gestures, posture, mannerisms, eye contact, and appropriate handling of notes or note cards if used.
Grammar/Word Usage/
Pronunciation
Use proper grammar, word usage, and pronunciation.
Responses to
Evaluator’s Questions
Provide clear and concise answers to evaluators’ questions regarding project. Questions are asked after the presentation.
54

Name of Participant(s)
Promotion Plan
Description
0 – 10 points
Chapter
Texas Rubric
ID # School
FCCLA Planning
Process Summary
Page
0-5 points
0
Portfolio is missing
Planning
Process page
Evidence of
Research
0 – 4 points
Marketing Tool
0 – 10 points
Evidence of
Marketing
Campaign
0 – 10 points
Evidence of Public
Awareness and
Promotion
0 – 5 points
Evidence of
Interview
Questions/Answers
0 – 10 points
Works
Cited/Bibliography
0 – 3 points
0
Not explained
0
Not provided
0
Not evident
0
No evidence provided
0
No evidence provided
0
No evidence provided
0
No resources liste d
Team # Category
1
Few steps in the
Planning Process are presented
1
Some research done but incomplete information
1 – 2
The marketing tool contains limited information
1 – 2
Portfolio contains a very limited sample of audiences reached
1
The portfolio shows limited information regarding public awareness and promotion
1 – 2
Portfolio contains very limited evidence of interview
2
Most steps in the Planning
Process are addressed
2
Research is current but from unreliable sources
3 – 4
The marketing tool contains some information
3 – 4
Portfolio contains some evidence of audiences reached
2
The portfolio adequately addresses the area of public awareness and promotio n
3 – 4
Portfolio contains some evidence of interview
1
Incomplete list of resources/resources listed are not current or appropriate for project
3
Planning Process is present and addresses steps
3
Research is current, appropriate for topic; from reliable sources
5 – 6
The marketing tool includes most of the information
4
Planning Process is utilized to plan the project. Most steps are explained
5
The Planning
Process is used to plan the project.
Each step is fully explained.
4
Research is current, documented correctly, and appropriate for topic
1 - 2
The promotion plan has ideas for a few projects and events
3 – 4
The promotion plan includes ideas for several projects and events
5 – 6
Promotion plan includes goals, objectives, and ideas for various projects and events
5 – 6
Portfolio contains most of the evidence of audiences reached
3
The portfolio extensively shows areas of public awareness and promotion
5 – 6
Portfolio contains most of the evidence of the interview
2
Complete list of resources but incorrect style
7 – 8
The marketing tool contains all information
7 – 8
Promotion plan has goals, objectives, and ideas for various projects and events.
The plan includes detailed descriptions and is professional in grammar and organization
7 – 8
Portfolio contains evidence of all audiences reached
9 – 10
The marketing tool contains all information and is creative, innovative, professional, and of high quality
9 – 10
Promotion plan is very detailed, creative, rigorous, encompasses several media, and challenges participants to learn and make contacts
4
The portfolio shows areas of public awareness and promotion potential and the increase that occurred throughout the campaign
9 – 10
There is evidence that multiple audiences were reached and all presentations were creative, innovative, professional, and of high quality
5
The portfolio shows areas of public awareness and promotion potential and the increase that occurred throughout the campaign, and opportunities or ideas for improvement
7 – 8
Portfolio contains evidence of the interview
9 – 10
Portfolio contains evidence of the interview addressing all questions and answers
3
Complete list of appropriate resources, in a consistent MLA or APA style
55

Appearance
0 – 3 points
0
Portfolio is illegible and unorganized
1
Portfolio is neat, but contains grammatical or spelling errors and is organized poorly
2
Portfolio is neat, legible, and professional, with correct grammar and spelling
3
Neat and professional, correct grammar and spelling used; effective organization
Points
Organization/
Delivery
0 – 10 points
Knowledge of
Subject Matter
0-5 points
Use of Portfolio and Visuals
During
Presentation
0-5 points
Voice – pitch, tempo, volume
0 – 5 points
0
Presentation is not done or speaks briefly and does not cover components of the project
0
Little or no evidence of knowledge
0
Portfolio and visuals are not used during presentation
1 – 2
Presentation covers some topic elements
1
Minimal evidence of knowledge
1
Portfolio and visuals are used to limit amount of speaking time
0
No voice qualities are used effectively
3 – 4
Presentation covers all topic elements but with minimal information
2
Some evidence of knowledge
5 – 6
Presentation gives complete information but does not explain the project well
3
Knowledge of subject matter is evident but not shared in presentation
2
Portfolio and visuals are used minimally during presentation
3
Portfolio and visuals are incorporated throughout presentation
1 - 2
Voice quality is adequate
7 – 8
Presentation covers information completely but does not flow well
4
Knowledge of subject matter is evident and shared at times in the presentation
4
Portfolio and visuals are used effectively throughout presentation
3 - 4
Voice quality is good, but could improve
9 – 10
Presentation covers all relevant information with a seamless and logical delivery
5
Knowledge of subject matter is evident and incorporated throughout the presentation
5
Presentation moves seamlessly between oral presentation, portfolio, and visuals
Body Language/
Clothing Choice
0 – 5 points
Grammar/Word
Usage/
Pronunciation
0 – 5 points
Responses to
Evaluators’
Questions
0 – 5 points
0
Body language shows nervousness and unease/inappropriate clothing
0
Extensive (more than 5) grammatical and pronunciation errors
0
Did not answer evaluators’ questions
1
Unable to answer some questions
1 - 2
Body language shows minimal amount of nervousness/clothing is appropriate
1 - 2
Some (3-5) grammatical and pronunciation errors
2
Responded to all questions, but without ease or accuracy
3
Responded adequately to all questions
3 - 4
Body language is good and clothing is professional
3 - 4
Few (1-2) grammatical and pronunciation errors
4
Gave appropriate responses to evaluators’ questions
5
Voice quality is outstanding and pleasing to listen to
5
Body language and clothing choice both enhance the presentation
5
Presentation has no grammatical or pronunciation errors
5
Responses to questions were appropriate and given without hesitation
Comments:_ ___________________________________________
__________________________________________________________________
__________________________________________________________________
TOTAL
(100 points possible)
__________________________________________________________________
__________________________________________________________________
Verification of total scores (please initial)
_______________ __________________ _________________
Evaluator Lead Consultant Tally Room
56

Serving Up Success is an individual Proficiency Event that introduces students to the food and beverage industry. It has three parts: pre-event interview, restaurant serving simulation and a situation question.
Event Categories
Senior: Grades 10-12
Occupational: Grades 10-12
Eligibility
1. The chapter's initial entry must be dues-paying members from a state and nationally affiliated chapter, which is electronically submitted on or before November 1. Additional members not affiliated by
November 1 with payment posted by November 15 that want to participate in competitive events may be affiliated on-site in the headquarters room at their region or state meeting. A $50 per member on-site affiliation fee (which includes national and state dues) will be collected to affiliate members. These members will be eligible to compete
2. Participation is open to any state/nationally affiliated FCCLA chapter member(s). Chapters should select the category that corresponds with the type of course in which the participants are or have been enrolled and the category indicated in the affiliation system. Event categories may be changed until noon on Wednesday of the week prior to the regional meeting for a $20 fee to pay for the cost of replacement awards. This can be done by e-mailing jsams@texasfccla.org requesting the category change. Please include the region, event, the current category, and the requested new category.
Payment must be received in the state office by noon on Wednesday of the week prior to the region competition.
3. The chapter advisor must register competitive event entries through the new Texas FCCLA online conference and competitive event registration system. If paying by check, the Competitive Events
Invoice (or Combined Registration Invoice) and payment must be mailed to the Texas Association,
Family, Career and Community Leaders of America. The packet must be received with payment posted* by Texas FCCLA Staff no later than December 15. On December 15, it is the responsibility of the chapter advisor to check to ensure payment is posted*. Entries posted* after December 15 are ineligible. If paying by credit card, all online credit card payments must be posted* by December 15.
Advisors do not need to send any paperwork to Texas FCCLA if a credit card is used to pay for competitive event entry fees.
*Note: Posted means that money was received and payment was entered in the system on or before the deadline date.
4. The chapter member competing must attend the regional or state leadership meeting in order to officially enter the regional or state competition. Each participant must be registered for the regional or state conference. Note: Participants will need to pay for the conference registration fees and the
Competitive Event entry fees.
5. The project must be developed and completed during a one-year span starting July 1 and ending June
30 of the current school year preceding the regional, state or national leadership conference.
General Information
1. The following items will be provided:
Cloth table coverings and cloth napkins
58

Flatware, glassware
Menu
Food and beverages that are available on the menu (as models)
Condiments
Pads to take order
Participants are not allowed to bring additional items.
2. Disqualification will occur if:
Participant does not check in at the competitive event check-in (participants must register for meeting and for competitive events)
Participant does not show up at the designated time for their competition
Entry is not presented
3. Rubrics will be returned to the participants/team by mail only if a #10, self-addressed, stamped envelope is provided by the chapter at competitive event check-in. Participant(s) name(s), advisor’s name, event name, and category must appear on the outside of the envelope. One envelope per team can be submitted.
4. The top 6 entries will be recognized and announced at the regional and state level. The top 6 entries from each region will advance to state competition. The state winners do not advance to national competition.
Procedures & Time Requirements
1. Participants must provide documentation of at least one work-based learning experience from the following options:
Job Shadowing (5 hours or more)
Internships (minimum of 10 hours)
Co-Op Work Based Learning or School-To-Work Experience (minimum of 40 hours)
2. Prior to the Regional Leadership Conference, Serving Up Success participants must conduct a field observation/interview with the manager on duty at a local restaurant /food establishment. The purpose of this interview is for students to understand the scope of the food and beverage industry as it relates to food service and appreciate the training and skills necessary to become successful in this field.
3. At the beginning of the event, the participant will be handed a food and beverage situation written on an index card. The participants will have five (5) minutes to complete their response to the situation.
The response will be completed on the back of the situation card, and will be reviewed by the evaluators prior to their event time. The participant will have time to justify their response to the situation after they have completed their serving simulation.
4. Students will simulate a restaurant’s food service operation. The demonstration is not to exceed 20 minutes. See demonstration on the next page for procedures demonstrated during event.
5. Evaluators will have up to five (5) minutes to question the participants regarding their situation card and the participant response. Participants must be able to answer questions that may include but are not limited to health and safety.
6. Evaluators will use rubric to score and write comments for participants.
59

Serving Up Success Specifications
File Folder
Participant will submit one letter size file folder containing two (2) identical sets, with each set stapled separately, of the items listed below at the Competitive Event Check-In. The file folder must be labeled in the top left corner with name of event, category, participant’s name, school, city, state and region.
Documentation of Work-
Based Learning
Participants must provide documentation of at least one work-based learning experience. The documentation can be a copy of hours completed and signed by the manager or a contract signed by the mentor, or the person the participant chooses to shadow.
Observation/Interview
Form
Complete this form including the manager’s signature. Form is located in this section of the guidebook.
Visit a reputable restaurant for the purpose of observing skilled servers on the job. Avoid peek business hours and upon arrival explain your objectives to the manager on duty. When appropriate,
Restaurant Interview and
Comprehensive
Responses
PRIOR TO EVENT
Situation Card Response
The participant will be handed a food and beverage situation written on an index card. The participants will have five (5) minutes to complete their response to the situation. The response will be completed on the back of the situation card, and will be reviewed by the evaluators prior to their event time.
Demonstration
The demonstration is not to exceed 20 minutes. Students will simulate a restaurant’s food service operation. This is a simulation of food service. The menu items will be food models.
Organization Clean and organized work area. Participant is required to clean the work area in preparation for other participants.
Appropriate Attire
Set Table interview your server or the manager on duty.
On one 8 ½“ x 11” plain paper, document your interview with a minimum of five (5) questions; three (3) required questions are provided below to launch the interview process. Use correct spelling, grammar and punctuation. Paperwork should be neat and legible.
1. Tell me 3 advantages of being a server.
2. What type of training is needed in order to become an excellent server?
3. How do personality, attitude, and communication skills help you interact with difficult situations that arise with customers and coworkers?
Participant will wear proper attire, proper shoes, appropriate hair covering, and/or restraint. (NO JEANS OR TENNIS SHOES) Participant should be neat and professional.
Participant will be responsible for insuring the table is set correctly and serving the items ordered by the two (2) evaluators .
Seating
Table Order
Serving
Politely greet and seat guests (who are the evaluators ). Participant will begin the serving process by offering a menu, taking beverage orders, etc. Participant should consider the appropriate sequence of courses.
Record food and beverage order correctly.
Serve food correctly and elegantly.
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Safety and Sanitation
Check
Communication Skills
Knowledge of Food and
Beverage Industry
Use proper precautions for health, safety, and sanitation.
Use of time allotted wisely. Tax will be added to the check at the rate of
6% and gratuity at the rate of 18%.
Speak clearly with appropriate pitch, tempo, and volume. Use proper grammar and pronunciation.
Provide clear and concise answers to evaluator questions regarding subject matter.
61

62

5.
6.
4.
1. Tell me 3 advantages of being a server.
2. What type of training is needed in order to become an excellent server?
3. How do personality, attitude, and communication skills help you interact with difficult situations that arise with customers and coworkers?
63

Name of Participant(s)
Texas Rubric
Chapter ID # School Team # Category
File Folder
0-1 point
0
No file folder presented or presented with incorrect labeling/insufficient materials for evaluators (less than 2 copies of contents)
1
File folder is presented with correct labeling and sufficient evaluator material
*Documentation of Work-Based Learning
*Observation/Interview Form
*Restaurant Interview and Comprehensive Responses
Field Observation/Interview Points
Conducted Field
Interview;
Understands the
Scope of the Food and Beverage
Industry and Knows
What it Takes to be
Successful
0-5 points
5 Hours of Job
Shadowing with
Documentation
0-5 points
Response to
Situation Cards
0-5 points
0
No evidence of field interview or understanding of the food and beverage industry
0 1
No evidence of job shadowing with no documentation
0 1
Answer to the response not appropriate
1 2 3
Partially completed field interview; some understanding of the food and beverage industry
2 3
Completed portion of the job shadowing; signatures are evidence; some grammatical and spelling errors
2 3
Answered response card; not too much depth
4 5
Field interview conducted; received signatures of evidence showing an understanding of the food and beverage industry
4 5
Successful completion of job shadowing and have documentation from supervisor; correct spelling, grammar and punctuation; all questions answered
4 5
Responded to the situation cards in an effective way and in depth to positively respond to the situation
Planning and Time Management Points
Organization
0-10 points
Attire
0-9 points
Table Setting
0-10 points
Seating
0-5 points
Communication
Skills
0-5 points
0 1
Work station not clean or organized
0 1
Improper attire, shoes, and hair cover not worn;
0 1
Table is not set correctly
0
Guests not properly seated
0
Guest not greeted properly; proper grammar and pronunciation not used
2 3
Few signs of work station organized or clean
2 3
Few signs of neatness and professionalism; some clothing not proper
1
Communication skills and language needs improving
4 5
Some signs of organization and cleanliness
4 5
Some signs of neatness and professionalism; all clothing not proper
2 3
Attempts seen to set table although some
4 5
Table set with some small changes errors occur
1 2
Guests were seated in acceptable manner
2
Moderate communication skills used
6 7
Work station organized with moderate cleanliness
6 7
Attire, shoes and hair cover worn; with moderate signs of professionalism and neatness
8 9
Work station well organized and clean
8
Proper attire, shoes and hair cover worn, neat and professional
6-7
Table setting meets standards
8 9
Table setting appropriate and correct for the meal
3 4
Guests were properly seated
3
Adequate communication skills
4
Good communication skills
10
Work station extremely well organized and clean
9
Extremely neat with professional attire, proper shoes and hair restraint
10
Table setting above expectations
5
Guests were seated in an excellent manner
5
Excellent communication skills
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Table/Order/Serving
0-10 points
0 1
Food and beverage orders not taken correctly; food not served correctly or elegantly
2 3
Food and beverage orders not accurate; some effort made to serve food correctly
4 5
Food and beverage order taken with order served correctly
6 7
Food and beverage orders accurate with food served correctly
8 9
Food and beverage orders taken correctly; food served correctly
10
Food and beverage orders taken in professional manner; food served correctly and elegantly
Time Management
0-10 points
Safety and
Sanitation
0-10 points
Check Preparation and Delivery
0-10 points
0-1
Never showed any signs of time management
0 1
No signs of proper health, safety and sanitation precautions used
2 3
Some effort using time management skills
2 3
Some signs of proper health, safety and sanitation precautions used
4 5
Signs of using time management skills
4 5
Minimal use of proper health, safety and sanitation
6 7
Effort shown is using time management skills effectively
6 7
Some use of proper health, safety and sanitation
8 9
Used time management to effectively complete task
8 9
Proper health, safety and sanitation precautions used
10
Expertly followed time management plan
10
Proper health, safety and sanitation precautions used beyond requirements
0
Check not presented in timely fashion; gratuity and tax not prepared correctly
0 1
Demonstrated no knowledge of the food and beverage industry
1 2 3
Check presented,
Although not without request, error in bill
2 3
4 5 6 7
Checked presented in timely fashion with no major errors
Demonstrated some knowledge of food and beverage industry.
8 9 10
Check presented in timely fashion with no errors; customer very pleased with service
4 5
Demonstrated excellent knowledge of food and beverage industry.
Knowledge of Food and Beverage
Industry
0-5 points
Comments:_ ___________________________________________
__________________________________________________________________
__________________________________________________________________
TOTAL
(100 points possible)
__________________________________________________________________
__________________________________________________________________
Verification of total scores (please initial)
_______________ __________________ _________________
Evaluator Lead Consultant Tally Room
65

Family, Career and Community Leaders of America, Inc. (FCCLA) is a nonprofit national career and technical student organization for young men and women in family and consumer sciences in public and private schools through grade 12.
Involvement in FCCLA offers members the opportunity to expand their leadership potential and develop skills for life -- planning, goal setting, problem solving, decision making and interpersonal communication--necessary in the home and workplace.
Family, Career and Community Leaders of America is a dynamic and effective national career and technology student organization that helps young men and women become leaders and address important personal, family, work and societal issues through Family and Consumer Sciences Education.
Mission
FCCLA's mission is to promote personal growth and leadership development through Family and
Consumer Sciences Education. Focusing on the multiple roles of family member, wage earner and community leader, members develop skills for life through:
Character development;
Creative and critical thinking;
Interpersonal communication;
Practical knowledge; and
Career preparation.
Purposes
1. To develop opportunities for personal development and preparation for adult life;
2. To strengthen the function of the family as a basic unit of society;
3. To encourage democracy through cooperative action in the home and community;
4. To encourage individual and group involvement in helping achieve global cooperation and harmony;
5. To promote greater understanding between youth and adults;
6. To provide opportunities for making decisions and for assuming responsibilities;
7. To prepare for the multiple roles of men and women in today's society; and
8. To promote family and consumer sciences, family and consumer sciences careers, and related occupations.
Family, Career and Community Leaders of America's Opening and Closing Ceremonie s
The following are some examples of opening and closing ceremonies. They may be used in their entirety, adapted or changed to fit current needs and interests.
Opening Ceremony
President: Gives a rap with the gavel to signal the officers and members to stand and says, "We are
FCCLA members. Our mission is to promote personal growth and leadership development through
Family and Consumer Sciences Education."
Officers: "Focusing on the multiple roles of family member, wage earner and community leader, members develop skills for life through character development, creative and critical thinking, interpersonal communication, practical knowledge and career preparation."
Members : "As we work toward the accomplishment of our goals, we learn cooperation, take responsibility, develop leadership and give service."
President : "The meeting of the Chapter of Family, Career and Community Leaders of
America is now in session. You may be seated."
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Optional Ceremony
The following is a short alternate opening ceremony.
President: Gives a rap with the gavel to signal the officers and members to stand and says: "We are members of Family, Career and Community Leaders of America. Our mission is to promote personal growth and leadership development through Family and Consumer Sciences Education. Focusing on the multiple roles of family member, wage earner and community leader, members develop skills for life through character development, creative and critical thinking, interpersonal communication, practical knowledge and career preparation. The meeting of the Chapter of Family, Career and
Community Leaders of America is now in session. You may be seated."
Closing Ceremony
President: “Members, please stand. FCCLA members, we are challenged to accept the responsibility of making decisions that affect our lives today and the world tomorrow. Let us repeat our Creed.”
Creed
"We are the Family, Career and Community Leaders of America
We face the future with warm courage and high hope.
For we have the clear consciousness of seeking old and precious values.
For we are the builders of homes.
Homes for America's future,
Homes where living will be the expression of everything that is good and fair,
Homes were truth and love and security and faith will be realities, not dreams.
We are the Family, Career and Community Leaders of America.
We face the future with warm courage and high hope."
President: “This meeting of the _________Chapter of Family, Career and Community Leaders of
America is now adjourned.” (Raps gavel.)
Optional Ceremony
The following is a short alternate closing ceremony.
President: "Members, please stand. FCCLA members are challenged to make a difference in the world by making decisions daily to assume responsibilities in their personal growth, family life, community involvement and career preparation. This meeting of Family, Career and Community Leaders of America is now adjourned.
68

Identify concerns
Symbol: The circle represents a continuous flow of ideas and has no beginning or end. As a target, it symbolizes zeroing in on one idea around which your chapter would like to build a project.
Either chapter members already know what concerns they want to tackle or they are still thinking about what they want to do. One way to identify chapter interests and concerns is through brainstorming.
Effective brainstormers follow these suggestions – (1) list every idea, (2) don’t discuss them, (3) don’t judge them, (4) allow repetition and (5) enjoy silences.
Record everyone’s ideas, then look over the list and consider
–
• which ideas would work best as longer in-depth projects and which lend themselves to shorter activity plans;
• which ideas interest the most members (there could be several projects going on at one time);
• which ideas need immediate attention and which could be saved for later.
Other ways to get at concerns might include member surveys, questionnaires, discussions, topic investigations or open-ended sentences, such as “What I need to know about job hunting is…”
Once concerns are identified, select those that are most workable and can be related to at least one of the organization’s purposes.
Set a goal
Symbol: The arrow stands for deciding which direction your chapter will take. It points toward the goal or end result.
Establish a clear mental picture or what needs to be accomplished and make sure it is something that can be achieved and evaluated. A chapter may want to take on one in-depth project, several mini-activities or use the planning process to conduct chapter business.
Form a plan
Symbol: The square represents the coming together of ideas
– the who, what, where, when and how of your plan.
Decide what needs to be done, and figure out the details.
♦
WHO – will do what, and how will they be recognized?
♦ WHAT – activity/event will take place?
♦ WHEN – will it happen, and is the timetable realistic?
♦ WHERE – will it take place – in-class, out-of-class, other location?
♦
HOW – will it happen? possible barriers and alternatives?
♦
COST – how much will it cost? what is the budget?
♦
RESOURCES – what people, products, places and time are required?
♦
EVALUATION – how will the project be evaluated?
69
To keep members well informed, distribute copies of the completed project plan and suggest members share it with their families. Also keep faculty, school administrators, local media and interested people in the community aware of the chapter’s activities as the plan progresses.
Act
Symbol: The different squares in this symbol represent the activities to be carried out to meet your chapter goal. It represents acting on the plan.
Carry out the plan. Use available resources, and don’t be afraid to try something new. Evaluate along the way. If the plan isn’t working, try something else. Mistakes are part of tackling the unknown. All chapters, no matter how well planned their activities or how involved their members, will experience both successes and failures.
Follow up
Symbol: The broken squares suggest examining the project piece by piece. This symbol also represents a “window” through which to view and evaluate the plan.
Through continuous evaluation, chapter members will know if their plan is on target or if new plans are needed. What worked? What didn’t work? Learn from failures as well as successes.
Look back at what was done –
♦ What happened because of chapter involvement?
♦ What was learned?
♦ What would members do differently next time?
♦ What would they do again?
♦ How could resources be used more effectively?
♦ What was accomplished?
If the project doesn’t succeed, discussing the problems can help relieve frustrations and pave the way for future successes.
Follow up also includes recognition. For ideas on how to recognize both individual and chapter accomplishments refer to the FCCLA Public Relations Manual.

Identify concerns
Set your goals
Form a plan (who, what when, where and how)
Act
Follow up
70

This STAR and Proficiency Events glossary was developed by National Headquarters, Family,
Career and Community Leaders of America, to help clarify some of the questions about terms in the
STAR Event and Proficiency Events Guidebook . Be sure you understand the rules for your event.
Be certain that you are following the national rules and rubrics along with the state guidelines as you prepare for the events.
"Act process" - The fourth step of the planning process; actually carrying out the project. The
"act process" is not to be confused with the presentation of a project to the evaluators .
Applied academics - The use of knowledge from general course work (communication, math, science, social science) in projects related to family and consumer sciences.
Audience - A group of spectators, listeners or readers of a work, program or performance.
Audio Equipment - Equipment used for the broadcasting of sound (e.g. cassette player, record player, etc.).
Audiovisual Equipment - Equipment that uses both sound and sight to present information
(e.g. television, video cassette recorder, film projector, etc.).
Best Practices Educator – An educator who models professional qualities, continued professional development and the use of current instructional approaches and strategies for teaching and learning. A best practice educator is committed to incorporating various teaching methods and seeks to utilize relevant content to create a classroom that is student focused.
The educator should be recognized by peers for excellence and be fully certified in his/her field.
Bibliography – An alphabetical list of sources of information in an organized, consistent format
(i.e. APA, Chicago, MLA) on a given subject, period, etc.; a list of books, articles, software, etc., used or referred to by an author.
Campaign - Activity completed for a special project to achieve a specific objective.
Career Related Education – Knowledge obtained through school curriculum and community service projects/activities that enhances a student’s ability to work in a specific occupation.
Classroom Situation – a situation in which there are multiple ages, learning styles, education levels, and/or special needs represented in students who are gathered in one space for an individual lesson.
Community - A group of people living in the same locality and under the same governance; the region in which one lives (i.e. family, school, peers, town, city, employment, etc.).
Comprehensive Student – Students enrolled in general courses in a Family and Consumer
Sciences program
Content – The subject or ideas contained in something written, said, or represented.
Content divider pages – Pages of a portfolio that separate content sections and do not contain content but may include graphic elements, titles, logos, theme decorations, page numbers, and/or a table of contents for a content section.
Content pages - Pages of a portfolio, business plan, or portfolio that contain information about the project; one side of page only.
Costume – Clothing worn by someone who is trying to look like or portray a different person or thing, often related to a specific presentation or project theme.
Creative thinking - The ability to generate new ideas.
Critical thinking - The ability to use communication and problem solving abilities effectively to direct, monitor and evaluate.
Current – Current information may vary by content field. Current research should be up-to-date based on research and study in the field.
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Digital Story – A mixture of computer-based images, text, recorded audio narration, video clips, and/or music that focuses on a specific topic, and contains a personal or particular point of view.
Dimensions - The stated or required size of a display (i.e. measurements, number of pages, etc.). The measured dimensions include all items that are a part of the display (tablecloths, audio/visuals, props, moving parts, etc.). Examples include but are not limited to: tablecloths placed under a display, a display with one or more panels when the panel(s) are extended, and storage of items under or around the display table.
Display – An arrangement of material that includes but is not limited to: photos, project samples, etc., used to showcase a chapter’s service project, chapter program of work or a
Focus on Children project and is contained within a specified area that includes all materials, visuals and audio-visual equipment to be used for the presentation.
Divider pages - Pages of a portfolio that separate sections and do not contain content but may include graphic elements, titles, logos, theme decorations, page numbers, and/or a table of contents for a section.
Easel – A stand or frame that may range in size used to hold materials upright, usually during a presentation or display.
Educational Enhancement Opportunity – Knowledge obtained through job shadowing, informational interviews, or career research projects that enhances a specific occupational area.
Electronic Portfolio – An electronic portfolio, also known as an e-portfolio or digital portfolio , is a collection of electronic evidence assembled and managed by a user, usually on the Web (also called Webfolio). Such electronic evidence may include inputted text, electronic files such as Microsoft Word and Adobe PDF files, images, multimedia, blog entries and hyperlinks. E-portfolios are both demonstrations of the user’s abilities and platforms for selfexpression and if they are online they can be maintained dynamically over time. Some eportfolio applications permit varying degrees of audience access, so the same portfolio might be used for multiple purposes.
Employment - The work, in which one is engaged, an activity to which one devotes time; may or may not include wages.
EPA Climate Ambassadors – Middle or high school students who meet at least one of the criteria found on the EPA Climate Ambassador website, www.epa.gov/climateforaction/lead/become.htm, and submit an online Climate Ambassador form.
Executive summary - A brief business description containing concise information about all aspects of the business plan. An executive summary for this event would include paragraphs about each of the following: business description, facility, organizational information, funding, budget, forms/records, staffing, laws, regulations and codes, supplies and equipment, advertising/recruitment, and resources.
Fabric Care – Method(s) of cleaning and making suitable for wear.
Fabric Characteristics – Information about a fabric including, ease of use, special requirements of constructing garments with this fabric, limitations/advantages of using the fabric, and typical uses.
Family – Two or more persons, sometimes living under one roof, who nurture and support one another physically and emotionally, share resources, share responsibility for decisions, share values and goals and have commitment to one another; environment created by caring people
– regardless of blood, legal ties, adoption or marriage – where individuals learn to be productive members of society; a context for discovery where one can comfortably accept challenges, make mistakes, have successes, be self-expressive and grow as an individual.
Fiber Content – The types and amounts of different fibers in a fabric or garment.
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File folder - A letter-size folder 8 ½” X 11” with one fold on lower horizontal edge and open on the other 3 sides; may have a tab at the top or may be straight cut. Within the file folder, each set of materials should be stapled separately. File folder may be any color.
Flip chart - A chart consisting of sheets hinged at the top that can be flipped over to present information sequentially.
Focus Group – A small group of individuals, not participating in the event, who test and/or evaluate an idea, event, or product with the intent of suggesting revisions for improvement.
Graphic – A picture, border, map, graphic font or graph used for illustration or demonstration.
Hardcopy - Readable printed copy of the output of a machine, such as a computer.
In-depth service project - A detailed project that addresses one specific interest, concern or need.
Individual event – An event completed by one person.
Information packet - Information contained in a file folder that is necessary for participation in given event. Information packet items vary from event to event. Refer to your event rules for specific requirements.
Lesson plan – A set of plans for teaching a concept that includes objective(s), plan of action, time schedule, resources, supplies, equipment, and evaluation process.
Life Skills - Planning, goal setting, problem solving, decision making and interpersonal communication are life skills.
Manual – An arrangement of materials in an FCCLA scrapbook containing information about an in-depth chapter service project or chapter program of work that may include but is not limited to pictures, news clippings and program booklets.
Mannequin – A full or partial human form that is or is close to actual body size which is used to display a garment or ensemble.
Model – A 3-D object which represents, in detail, the intent of a final version of a product.
Multimedia Software - Computer programs designed with the purpose of utilizing various visual and audio functions within a presentation. (I.e. Power point, Harvard Graphics, Adobe,
Web pages, etc.)
National programs – Frameworks for FCCLA action that encourage members to enhance their personal growth and build leadership skills. National programs include the following:
–
Career Connection
–
Leadership Service In Action
–
Families First
–
Financial Fitness
–
Families Acting for Community Traffic Safety (FACTS)
–
Japanese Exchange Program
–
Power of One
–
STAR Events
–
STOP the Violence
–
Student Body
Occupational Student – An occupational student is one who has completed or is currently taking a concentrated program that prepares individuals for paid employment.
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Peer - A person who is equal to another in a particular category such as ability, age, rank and/or qualifications.
Peer Education - To provide with information, teach, or instruct a person or group equal in ability, age, rank and/or qualifications (e.g. teens teaching teens).
Photo Album – A collection of photographs, either presented in digital or printed format.
Plain Paper – 8 ½ “ X 11” paper with no graphics or design. Paper may be any solid color.
Watermark is not allowed.
Planning Process - A simple five-step method (identify concerns, set a goal, form a plan, act and follow-up) to help chapter members and advisors plan individual, group or chapter activities (see pages 69 and 70 for a step-by-step explanation and a reproducible planning sheet).
Pointer – See prop. Laser pointers are not allowed
Portfolio - A record/collection of a person's work organized in a format that best suits the project and meets the requirements of the event. Portfolios may be either hardcopy or electronic. See event specifications for allowable format.
Postconsumer Item – Any item which has been discarded by an end consumer. Examples include, but are not limited to, textiles, housewares, paper goods, sporting goods, etc.
Presentation equipment – Equipment using sight and/or sound to present information. See also audiovisual equipment.
Problem solving - The ability to recognize problems, then devise and implement plans of action to solve the problems.
Professional – Worthy of the high standards of a profession.
Project Identification Page – A page at the front of a document or display containing headings specifically called for by event rules.
Prop - An object used to enhance a theme or presentation (e.g. book, puppet, pointer, etc.).
This does not include visuals, audiovisuals, or costumes/uniforms. Live objects are not allowed. Props do not include content.
Prototype Formula – The ingredients, their quantities, and the process directions used to produce a food item.
Public Policy – The governing policy within a community as embodied in its legislative and judicial enactments which serve as a basis for determining what acts are to be regarded as contrary to the public good.
Reliable – Sources should be respected in the field and information found in the source should be able to be backed up by other sources or legitimate research.
Resources – Any source of information or assistance in carrying out a project. May be any medium (e.g. book, internet, chapter member, speaker, etc.) but must be cited appropriately when used.
Role play - To assume the part of character of another for the purpose of practicing responses and/or behaviors.
School - An institution for the education of children and young adults or instruction in a skill or business.
School based learning - knowledge obtained through school curriculum and community service project/activities that enhances a student's ability to work in a specific occupational area .
School relationships - Relationships within an educational institution (e.g. student to student, student to educator, student to organization, etc.).
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Seating and Traffic Standards – Standards for the amount of space needed for and around seating areas with various levels of traffic produced by the National Kitchen and Bath
Association (Kitchen Planning Guidelines 8 & 9). NKBA Planning Guidelines can be found online at: http://www.nkba.com/guidelines/kitchen.aspx
Skit - A short, rehearsed, theatrical sketch that could include interaction with others (also called role play).
Sound business practices – Practices that are comprehensive, ethical, realistic and profitable.
Stewardship Project – A project carried out by participants in their home, school, or community which actively works to counteract, reverse, or prevent the presence of an environmental concern or issue.
Team – A team may be composed of one, two or three participants from the same chapter with the following exceptions: the Parliamentary Procedure team may have four to eight participants from the same chapter.
Team event – An event that can be completed by an entire chapter but may be presented by a team of one, tow or three members.
Technology - A method, system or process for handling a specific technical problem.
Title page - A page at the front of a document containing headings specifically called for by the event rules.
Uniform – See costume.
Virtual Poster – An online multimedia poster with text, photos, videos, graphics, sounds, drawings, data attachments, or other digital items.
Visual equipment - Equipment used for visual projection without sound (e.g., projectors, laptop, electronic tablet).
Visuals – Posters, charts, slides, presentation software, etc., which include content.
Visual used in the "act" step - Posters, puppets, charts, handouts, slides, transparencies, presentation software, etc. which include content, actually used by an individual or a chapter during the campaign or project. (If an item is made to exhibit such visuals during the presentation, it is incorrect and will result in the loss of points. Likewise, photographs of the activity occurring are not visuals used in the "act step.)
Work based learning - Knowledge obtained through job shadowing informational interviews, or career research projects that enhance a student's ability to work in a specific occupational area.
Possible Resources
The Adviser
FCCLA Chapter Handbook
FCCLA Information Sheet
FCCLA Publications Catalog
Career Connection Handbook
Community Service Resource Guide
Financial Fitness Handbook
Be Part of It Information
Power of One Handbook
Public Relations Manual
Resume Express
Student Body Handbook
STAR Event Videos
Teen Times
Library
Magazines
Newspapers
Books
State Advisor
Chapter Advisor
School personnel
Other youth groups
School counselor
Professional in subject area
Peers
State FCCLA officers
National FCCLA officers
STOP the Violence Materials
The Ultimate Officer Handbook
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APPLIED MATH FOR CULINARY
MANAGEMENT
CULINARY ARTS
Escoffier School of Culinary Arts
Each participant receives $500
1 st place: $3,000
2 nd place: $2,000
3 rd place: $1,500
FOOD INNOVATIONS
CUPCAKE BATTLE
Escoffier School of Culinary Arts
Each participant receives $500
1 st place: $3,000
2 nd place: $2,000
3 rd place: $1,500
Escoffier School of Culinary Arts
Each participant receives $500
1 st place: $3,000
2 nd place: $2,000
3 rd place: $1,500
MYSTERY BASKET
Escoffier School of Culinary Arts
Each participant receives $500
1 st place: $3,000
2 nd place: $2,000
3 rd place: $1,500
Escoffier School of Culinary Arts
Each participant receives $500
1 st place: $3,000
2 nd place: $2,000
3 rd place: $1,500
SERVING UP SUCCESS Escoffier School of Culinary Arts
Each participant receives $500
1 st place: $3,000
2 nd place: $2,000
3 rd place: $1,500
APPLIED MATH FOR
CULINARY MANAGEMENT
APPLIED MATH FOR
CULINARY MANAGEMENT
Senior and Occupational
Escoffier School of Culinary Arts
Each participant receives $500
1 st place: $5,000
2 nd place: $3,000
3 rd place: $2,000
Johnson & Wales University
1 st place: 4 year - $4,000
2 nd place: 4 year - $3,000
3 rd place: 4 year - $2,000
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CULINARY ARTS
ENTREPRENEURSHIP
Senior
ENTREPRENEURSHIP
Senior and Occupational
FASHION CONSTRUCTION
Senior and Occupational
FASHION DESIGN
Senior and Occupational
FOOD INNOVATIONS
HOSPITALITY
Senior and Occupational
INTERIOR DESIGN
Senior and Occupational
RECYCLE AND REDESIGN
Senior and Occupational
CUPCAKE BATTLE
Culinary Institute of America
1 st place: $2,000
2 nd place: $1,500
3 rd place: $1,000
Escoffier School of Culinary Arts
Each participant receives $500
1 st place: $5,000
2 nd place: $3,000
3 rd place: $2,000
Johnson & Wales University
1 st place: 4 year - $4,000
2 nd place: 4 year – $3,000
3 rd place: 4 year - $2,000
Texas A&M University – Kingsville
Each member of the first place team will receive a $1,000 scholarship.
Johnson & Wales University
1 st place: 4 year - $4,000
2 nd place: 4 year – $3,000
3 rd place: 4 year - $2,000
Fashion Institute of Design and Merchandising (FIDM)
1 st place: $3,000 toward 1 st year
Fashion Institute of Design and Merchandising (FIDM)
1 st place: $3,000 toward 1 st year
Escoffier School of Culinary Arts
Each participant receives $500
1 st place: $5,000
2 nd place: $3,000
3 rd place: $2,000
Johnson & Wales University
1 st place: 4 year - $4,000
2 nd place: 4 year – $3,000
3 rd place: 4 year - $2,000
Gray Technologies
1 st place: Student copy of Chief Architect X7
2 nd place: Student copy of Chief Architect X7
3 rd place: Student copy of Chief Architect X7
Fashion Institute of Design and Merchandising (FIDM)
1 st place: $3,000 toward 1st year
Escoffier School of Culinary Arts
Each participant receives $500
1 st place: $5,000
2 nd place: $3,000
3 rd place: $2,000
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MYSTERY BASKET
SERVING UP SUCCESS
ALL FIRST PLACE STAR
EVENT WINNERS
Escoffier School of Culinary Arts
Each participant receives $500
1 st place: $5,000
2 nd place: $3,000
3 rd place: $ 2,000
Escoffier School of Culinary Arts
Each participant receives $500
1 st place: $5,000
2 nd place: $3,000
3 rd place: $2,000
Texas Tech University College of Human Sciences
The College of Human Sciences will offer high school freshmen, sophomores and juniors a one-time $1,000 scholarship upon enrollment in the College of
Human Sciences. High school seniors will be offered a $1,000 multi-year scholarship upon enrollment in the College of Human Sciences. Students must apply and be admitted to TTU and declare one of the College of
Human Sciences majors.
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Please check one:
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PARTICIPANT AUTHORIZATION FORM
REGION EVENT
This form is for local use only. Although not required by FCCLA, it is recommended that chapter advisors use it locally and keep it on file at the school.
A. Participant Authorization
I hereby certify that I am an active FCCLA member for the year in which I am competing in the Texas Association
STAR/Proficiency Events, and that my advisor/ instructor has provided me with verbal and written instructions regarding personal conduct, rules, and procedures for my event area and the information on the entry form is accurate.
I verify that this project was started and completed during the current school year and is the actual work of the individual/team.
(Date) (Signature of Participant)
*********************************************************************************************************************************************
B. FCCLA Advisor Authorization
I hereby certify that the FCCLA member listed on this application has been authorized to represent our chapter as a participant, has received both written and verbal instructions concerning personal rules of conduct at the
STAR/Proficiency Events, and has received instructions on the rules and procedures pertinent to the event area.
(Date) (Signature of Participant’s Advisor)
*********************************************************************************************************************************************
C. Parent/Guardian Authorization
I agree not to hold Texas Association, Family, Career and Community Leaders of America or any of its agents liable for any accident caused by poor judgment of the student or for illness or injury to my son/daughter during participation in authorized FCCLA activities, including STAR/Proficiency Events, and necessary travel to and from activity sites.
(Date)
Home Phone: ( )
(Signature of Parent or Guardian)
Work Phone: ( )
In emergency, call (First Choice) Name:
Home Phone: ( ) Work Phone: ( )
(Second Choice) Name:
Home Phone: ( ) Work Phone: ( )
*********************************************************************************************************************************************
D. Administrator Authorization
I have been informed of the Competitive Events of the Texas Association FCCLA and I support the participation of said participant in these activities.
(Date) (Signature of School Administrator)
(School District) (Title)
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Evaluator Recommendation Form
Schools participating in competitive events are encouraged to recommend evaluators but are not required to turn in an evaluator’s name in order to enter competition. Evaluators may include business professionals, college students, high school senior member with competitive event experience, and teachers that are not active FCS teachers. Please provide information so that potential evaluators can be contacted anytime during the
Winter break (Dec. 10- Jan.10). Please duplicate this sheet if you have more than 2 names to submit .
Chapter Name :
School :
School Phone :
Chapter Advisor Cell Phone :
Chapter Advisor E-mail :
Events Entered :
Chapter I.D. Number :
Address :
Chapter Advisor :
Potential evaluator : (check one of the following)
Region :
Home E-mail :
Business-Adult ____ Senior High School Student ____ College Student ____
Name:
Address:
Telephone Number:
Home E-mail Address:
City:
Cell Phone:
Professional Experience:
Prior Competitive Events Evaluator : YES NO Explain: ________________________
Event(s) would like to evaluate : _______________________________ ____________
Potential evaluator : (check one of the following)
Business-Adult ____ Senior High School Student ____ College Student ____
Name:
Address:
Telephone Number:
Home E-mail Address:
City:
Cell Phone:
Professional Experience:
Prior Competitive Events Evaluator : YES NO Explain: __________________________
Event(s) would like to evaluate : _______________________________ ____________
Zip:
Please submit form online at www.texasfccla.org
under Competitive Events or fax to 512-442-7100
Zip:
*** I have contacted the potential evaluators listed above, and they are aware that they will receive further communication from an FCCLA officer.
Teacher Signature:_______________________________________________________________ Date:_______________
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Lead Consultant Recommendation Form
Schools participating in competitive events are encouraged to recommend lead consultants but are not required to turn in a lead consultant’s name in order to enter competition. Lead Consultants may include FCS Teachers,
Former FCS Teachers and college teachers with Competitive Event experience. Please provide information so that potential lead consultants can be contacted anytime during the Winter Break (Dec 10 - Jan. 10). Please duplicate this sheet if you have more than 2 names to submit.
Chapter Name: _______________________________________ Chapter I.D. Number:___________ Region:_______
School: _________________________________________________________________________________________
Address:___________________________________City______________________State__________Zip___________
School Phone: _______________________________ Chapter Advisor:______________________________________
Advisor Cell Phone:__________________ Advisor E-mail:________________ Home E-mail:____________________
Events Entered:___________________________________________________________________________________
Potential Lead Consultant (check one of the Following) ___Former FCS Teacher ___ FCS Teacher ___ College
Student
Name:__________________________________________________________________________________________
Address:_________________________________________City:________________State_____Zip:_______________
Telephone Number:__________________________________ Cell Phone:____________________________________
Home E-mail Address:_____________________________________________________________________________
Professional Experience____________________________________________________________________________
Prior Competitive Event Experience: YES ___ NO ___ Explain:___________________________________________
Event(s) would like to be a lead consultant for
_________________________________________________________________________
Potential Lead Consultant (check one of the Following) ___Former FCS Teacher ___ FCS Teacher ___ College
Student
Name:__________________________________________________________________________________________
Address:_________________________________City:_______________________State__________Zip____________
Telephone Number:_______________________________ Cell Phone:_______________________________________
Home E-mail Address:_____________________________________________________________________________
Professional Experience:____________________________________________________________________________
Prior Competitive Event Experience YES ___ NO ___ Explain:____________________________________________
Event(s) would like to be a lead consultant for:
________________________________________
_________________________________
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Room Consultant Recommendation Form
Schools participating in Competitive Events are encouraged to recommend room consultants but are not required to turn in names in order to enter competition. Room consultants may include current FCS Teachers, Former FCS
Teachers FCCLA alumni, students and guests. Please provide information so that potential room consultants can be contacted anytime during the Winter Break (Dec 10 - Jan. 10). Please duplicate this sheet if you have more than 2 names to submit.
Chapter Name: _______________________________________ Chapter I.D. Number:___________ Region:_______
School: _________________________________________________________________________________________
Address:___________________________________City______________________State__________Zip___________
School Phone: _______________________________ Chapter Advisor:______________________________________
Advisor Cell Phone:__________________ Advisor E-mail:________________ Home E-mail:____________________
Events Entered:___________________________________________________________________________________
Potential Room Consultant (check one) ___Former FCS Teacher ___ Current FCS Teacher ___ Student
___ Guest ___ FCCLA alumni
Name:__________________________________________________________________________________________
Address:_________________________________________City:________________State_____Zip:_______________
Telephone Number:__________________________________ Cell Phone:____________________________________
Home E-mail Address:_____________________________________________________________________________
Prior Competitive Event Experience: YES ___ NO ___ Explain:___________________________________________
Potential Room Consultant (check one) ___Former FCS Teacher ___ Current FCS Teacher ___ Student
___ Guest ___ FCCLA alumni
Name:__________________________________________________________________________________________
Address:_________________________________City:_______________________State__________Zip____________
Telephone Number:_______________________________ Cell Phone:_______________________________________
Home E-mail Address:_____________________________________________________________________________
Prior Competitive Event Experience YES ___ NO ___ Explain:____________________________________________
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