WorldSkills UK – The Skills Show 2013
College Competition Qualifier competition to the
WorldSkills UKPatisserie and Confectionery Regional Heats
The WorldSkills UK regional heats will take place in the following locations
- Leeds City College Saturday June 15th at 10am
- Westminster Kingsway College, London Saturday June 22nd at 10am
- University College Birmingham Saturday June 29th at 10am
CONTENTS
General directions
Marking points
Criteria
Task A
Workmanship, Health and Safety
See marking criteria which follows
Task B
Marzipan Modelling
Make and present four (4) types in your chosen theme, hand moulded marzipan forms
(e.g. figures/ animals /fruits), two of each type.
Each type must be identical and should weigh up to a maximum of 80 grams maximum.
They must be presented directly on a mirror size of 30 x 30cm (with no bases) and no additional show pieces are to be featured in the presentation. Techniques may include, air brushing, painting, flaming, and coloured marzipan. Moulds and leaf presses cannot be used and all work should be by hand, however the use of cutters and modelling tools is allowed.
Only marzipan can be used except for Royal icing and chocolate which can be used for decoration.
No lacquer allowed.
Task C
Chocolates
One (1) moulded chocolate, 15 pieces to be produced, using the following:
- One variety to be made using hollow chocolate mould
No showpiece to be featured on the presentation only the chocolates
Ten (10) pieces to be presented on a platter, provided by the organisers.
Five (5) pieces to be plated for tasting.
Both trays must contain identical pieces and be presented at the same time on the
presentation table
No ready-made transfer sheets to be used
Each finished chocolate should weigh a maximum of 15g
Task D
Plated Dessert
Produce one 8 inch standard tart ring of Tarte au Citron glazed with a caramel crust which must be served with a suitable sauce of the competitors choice.
To contain:
Sweet Paste
Set lemon filling
Caramelised sugar glaze
A suitable sauce.
One portion to be plated on a 10” diameter white plate supplied by the organisers and the remainingtarte au citron is to be presented on one presentation platter supplied by the organisers.
Instructions to the competitor
Total time for the test project is 6 hours
Recipes can be taken from any cookbook or from personal collections of recipes
Identification sheets for every module should be produced when the modules are
served.
Detailed Marking Criteria
Marking Criteria of detailed items in the competitionMise en Place / Marking aspects / Detail / Max. Marks
A.1 / S / Preparation of tools and equipment / 1
A2 / S / Preparation of semi finished products and ingredients / 2
A3 / S / Hygiene – workplace / 2
A4 / S / Hygiene – personal / 2
Mise en place Total / 8
Marzipan / Marking aspects / Detail
Blind marking / Max Marks
B.1 / S / Moulding / 3
B.2 / S / Creativity/Harmony/general impression / 3
B.3 / S / Composition of colours / 2
B.4 / O / Time / 1
B.5 / O / Quantity (2 of each of 4 types)
(lose .25 marks per type missing) / 1
B.6 / O / Variety (2 of each of 4 types)
(lose .25 marks per variety missing) / 1
B.7 / O / Weight – lose .5 per variety over / 2
B.8 / O / Identification sheet / 1
Marzipan Total / 14
C / Chocolates / Marking Aspects / Detail / Max. Marks
C.1 / S / Tempering/lustre / 2
C.2 / S / Moulding / 1
C.3 / S / Filling/texture / 1
C.4 / S / Taste / 3
C.5 / S / General Impression / 2
C.6 / O / Time / 1
C.7 / O / Quantity (15 pieces of 1 type)
(lose .25 not presented in sufficient quantity) / 1
C.8 / O / Variety (15 pieces of 1 type)
(lose .25 not presented or presented out of specification) / 1
C.9 / O / Weight (not exceeding 15g) / 1
C.10 / O / Identification sheet produced / 1
Chocolates Total / 14
D / Plated Dessert / Marking Aspects/Details
Blind marking / Max
Marks
D.1 / S / Skills for plating, cleanliness of cut / 3
D.2 / S / Texture / 3
D.3 / S / Taste / 3
D.4 / S / General impression, glaze / 3
D.5 / O / Time / 1
D.6 / O / Identification sheet produced / 1
Total / 14
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