Contest Updates
Nurse Assisting:
Please bring a lead 2 pencil, stethoscope, dressed professionally for clinical nursing assignment
with stations, be prepared for simulated demonstration and participation to include the
following.
1) Nurse Assisting exam with 50 questions
2) Job Application , job interview and review of resume.
3) Perform handwashing and verbalize infection control practice implications.
4) Adult BLS using a pocket mask ( bring your own pocket mask)
5) Observe and record output.
6) Obtain a sputum specimen.
7) Dangle and assist with ambulation
8) Obtain radial pulse and count respirations
9) Documentation of skills performed.
10) Provide nurse with appropriate feedback for tasks performed and patient interaction.
Culinary – Baking – Restaurant Services
Hello Advisors,
I wanted to introduce myself to those of you that I have not met I am the Culinary Director at
SWCTA and in charge of the competition here at the school. I wanted to say I am very excited
to be involved with this event and look forward to working with those of you that were at the
Regional again. I am forwarding you all some general information and recipes for you to review
and any questions that you have, please contact me direct at any time. I am here to work with
you however I can and to make the competition as fair as possible for all students and for them to
be able to move through our kitchens easily and get their job done in the most organized way
with as much confidence as possible.
Commercial Baking - Morning Session - 3.5 hours for baking production and presentation staggered start time for judging/presentation control
KITCHEN #1 - 12 students
KITCHEN #2 - 13 students
Arrive 7:30am - 7:45am check in - all sessions
7:45am- 8:00am tour of bakery kitchen - all sessions
Group #1 - starting at 8:00am
Group #2- starting at 8:15am
Group #3 - starting at 8:30am
Group #4 - starting at 8:45am
15 minutes for mise en place
3.5 hours for baking production and presentation to judges
30 minutes for clean up kitchens/stations
12:15pm last group presents judging
12:15pm- 12:45pm clean up kitchens/stations
12:45pm - 1:15pm lunch/break time
Commercial Baking - Written Testing Timing: 100 questions consisting of culinary math,
measurements, ingredients, production (multiple choice) - Kitchen #2
Cakes pre-bake and bring for decoration with butter cream - make buttercream
Dough can be prepared ahead of time for yeast dough production - Monkey Bread
Quick Breads -1 kind
Cookie production - 2 kinds of cookies
Scones - one kind with glaze
Apple Pie with pie crust (optional)
Culinary Competition - both kitchens split - 2 of each plates for present and judging
7:30am - 7:45am check in - all students
7:45am - 8:00am mise en place
8:00am-8:30am - chicken fabrication - 8 ways
Judging staggered Timing for Presentation
8:30am - 12:30pm - production and presentation and clean up - 1st half of students
8:45am - 12:45pm - production and presentation and clean up - 2nd half of students
12:30pm - 1:00pm lunch/break - 1st half of students
12:45pm - 1:15pm lunch/break - 2nd half of students
Salad - fresh greens and dressing
Soup - using chicken stock they make
Entrée - chicken protein
Vegetables - roasted or sautée
Desserts - strawberries with balsamic and lemon curd fruit tart
Written Testing - 100 questions
1st group - 1:00pm-3:00pm - Demo Kitchen
2nd Group - 1:15pm - 3:15pm - 2nd group - Demo Kitchen
When done with testing everyone helps with final clean up of kitchens, bakeries and ballroom
areas then prepares to leave on busses at 3:45pm
Restaurant Services: Ballroom
8:30am - 9:00am check in
9:00am-9:30am kitchen tours
9:30am - 11:30am - Written Test
11:30am-- 12:00pm - lunch/break time
12:00pm- 3:00pm - table set up - present to judge - then Food/Beverage Table Service - final
comments and present to judges
2 students per table with 8 top with SWCTA students as customers - 21 students - 10 tables total
- 1 table will have 10 chairs with 3 students serving
Each competitor will service 2-3 persons at the tables with a table side salad service - if not
enough students they will still have 2-3 place settings to serve
SWCTA students will have prepared the meals for service before hand, but students will have to
create the salad at the table side
EQUIPMENT SUPPLIED BY SWCTA
Full Sheet and Half Sheet Trays
Parchment Paper
Dishwasher and Three Compartment Sinks - Sinks will be continually drained and refilled by my
students to assist the competitors
Sanitation buckets
Towels
Hotel Pans
Pots/Pans for use
Strainers
SS Bowls
Ice provided
Mixers/Blenders
Plates and Service ware for presentation
General Information:
1. Cannot have a cell phone on station will be disqualified if judges see
2. Cannot argue with Judges can be disqualified
3. Must wear full uniform with hat, apron, closed toe shoes, coat - must be clean and work clean
will be judged on this
4. Must bring all the tools that they think they will need as we will not provide any small wares
tools for them - bring it all - tell them to not ask for any tools from SWCTA kitchens
5. All students will participate in cleaning of kitchens after competitions in all areas to make
sure that kitchens, ballroom are cleaned before all students leave SWCTA
6. Students will be given a general pantry to work with of ingredients - Fresh Herbs, Spices,
Vegetables, Citrus and no other items will be given to students only the pantry that is provided
7. After students take the written test they cannot go into the kitchen and prep, organize their
tools etc. they will all enter the kitchens once they are all done with the written test in their
session
8. Please be sure that students understand temping their chicken so that judges can taste their
final product - if chicken is found to be out of temp at any time during competition student will
be notified that it cannot be used in the final presentation and they will lose points
9. All plates even if they are not finished are to be presented to judges
10. Water and food will be provided for lunch for students from SWCTA - we want to make
sure that all students are hydrated and drink water
11. Coolers will be labeled with SKILLS USA signs and that is where items can be stored, they
can get ingredients etc. They are NOT to go into other areas of the kitchens if they are not
labeled for SKILLS USA, please
12. SWCTA students will be assisting with the competition and helping move it along - they are
not there to answer any questions for students and will NOT assist in any way they are there to
help SWCTA only and keep things organized in our kitchens
13. A tour of the kitchens will be given to all students after check in so that they are familiar with
the SWCTA kitchen areas they are to work in
14. SWCTA will have all ovens turned on before students arrive to make sure they are all at
proper temperature and no one has to wait on a preheat of an oven
15. Students should arrive with their cakes for decoration and if you are local your bread dough
if you are not local we will have bread dough provided for your student to work with - please let
me know if you want bread dough prepared
16. The recipes were created based on past events and students have a couple of options to help
with creativity - any questions, please contact me direct and recipes were approved by Sindie
Read
17. Restaurant Category SWCTA will prepare some food for students to serve after they set the
table properly and then they will prepare a table side salad to SWCTA students that will be at
tables acting as customers again they will not answer any questions or give any tips they will
simple be good customers or difficult customers for students to show skill in FOH and customer
service - they are also not to be rude or cruel in any way and if that is found out they will be
removed immediately. Our goal is for this to be a challenge not to discourage.
Thank you and more information and updates to come. I am here to help in any way I can and at
your service and your students service. My school email is sjmallut@interact.ccsd.net I am
sending from my personal due to interact acting up at my home office tonight and I wanted to get
this out to you.
Thank you
Chef Sandra Mallut