SD ProStart Competition | March 13 & 14, 2023
Ramkota Hotel & Convention Center, Pierre
DRESS CODE: Please dress professionally, as you would in your business. The students are looking to you as industry professionals. Please wear chef coats for culinary, if you have one. No jeans please.
CULINARY & MANAGEMENT COMPETITION
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Rules
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Rubrics
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Rules Review Sections/Notes
Culinary & Management
Recording (recording from National Judges regarding changes to 2023 Rules) / Passcode: Eq3*d+.r
Highlights from Recording
Recording (recording from National Judges regarding changes to 2023 Rules) / Passcode: Eq3*d+.r
Highlights from Recording
- Culinary: Entree Accompaniments - Can use either or, or both starch and veg.
- Culinary: Knife Cuts - Call out of the 2 knife cuts can be in the menu description on the team menu - or - you can call out the 2 cuts on the menu below the menu descriptions (highly recommended).
- Culinary: Knife Cuts - The 1 oz. volume cups are placed by the menu after cuts are complete. (waste - judges are not requiring to see it, but if it is visible the judges will likely take it into consideration in scoring.)
- Culinary: Stacked Equipment - No large equipment stacked on top of each other. No ice chests on top of each other. Can stack cutting boards, small equipment as long as it does not exceed 2x4x3 (ft) dimension.
- Culinary/Management: Menu - FDA Advisory for Under Cooked Food or Contains Nuts - Put the advisory on the menu if you have any of these items in your menu.
- Culinary: Recipe Sheet pg.10 - Acknowledgments and Sourcing should be in MLA Formatting
- Management: 12 Items - snapshot of your menu - beverages (Soda, coffee, or multiple items at same price point) don't necessarily show your BRAND/CONCEPT. (Reference recording at min 37 regarding # of items question.)
- Management: Marketing - Social Media as a supporting medium only - NOT an actual marketing tactic
I ENCORAGE YOU TO LOOK THROUGH ALL RULES SO YOU ARE FAMILIAR WITH THE COMPETITION AS A WHOLE.
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Culinary: Rules Review Page Numbers
Product Check In:12 - 14 & 25 Team Intro/Knife Skills: 10 (#4), 11 (Uniform), 14 (Team intro) & 15 (#3) Work Skills & Organization: 8-9, 11(mgr. roll), 14-17 Costing: 7-8, 10, 20-24 (Exhibits) Taste: Starter: 7 -8 Taste: Entrée: 7-8 Taste: Dessert: 7-8 Safety/Sanitation: 8-9, 14-17 |
Management:
Judges please review the entirety of the rules for management. You must know the teams concepts to fully judge their proposals. |
CAKE DECORATING COMPETITION
| 2023 Cake Decorating Rules |
Please review the rules in their entirety. Judges assigned to this competition judge all areas.
MANAGEMENT DRAFT PROPOSALS
WILL BE POSTED BY MARCH 7 FOR REVIEW!
As a reminder, the proposals below are drafts. You will judge the proposals that are provided the morning of competition. Please take notes as you see fit and compare the draft to final proposals provided.
As a reminder, the proposals below are drafts. You will judge the proposals that are provided the morning of competition. Please take notes as you see fit and compare the draft to final proposals provided.
CULINARY DRAFT MENU/COSTING
WILL BE POSTED BY MARCH 7 FOR REVIEW!
As a reminder, these are drafts. You will judge the final costing/Menu/Recipe documents that are provided the morning of competition. Please take notes as you see fit and compare the draft to final documents provided.
As a reminder, these are drafts. You will judge the final costing/Menu/Recipe documents that are provided the morning of competition. Please take notes as you see fit and compare the draft to final documents provided.
JUDGE ASSIGNMENTS
Below please find your judge assignments. You will have to scroll over to see the full list. The rules review section page numbers (listed above) are next to your assignment. These indicate the section in the rules to study, however I encourage you to review the rules in their entirety. The scoring rubrics are available above in the rules section.
COMPETITION SCHEDULE
Monday, March 13
4:45 PM | Culinary Product Check In (Farzad Farrokhi and Tim Goldammer) Arrive by 4:20 PM for setup
6:45 PM | Judge Orientation, Ballroom D/E (All judges to attend, unless excused by Seanna)
Tuesday, March 14
6:00 - 9:00 AM | Continental breakfast served at hotel
8:00 AM | Judges/Quick Connection - Review competition, Ballroom D/E
8:00 AM | Team Kick Off
8:45 AM | Cake Decoration Comp Begins, Ballroom B/C
9:15 AM | Management Comp Begins, Ballroom F/G
11:00 AM - 1:45 PM | LUNCH PROVIDED (eat when time allows between competitions)
12:20 PM | Culinary Competition Begins, Ballroom B/C
5:30 PM | Awards
4:45 PM | Culinary Product Check In (Farzad Farrokhi and Tim Goldammer) Arrive by 4:20 PM for setup
6:45 PM | Judge Orientation, Ballroom D/E (All judges to attend, unless excused by Seanna)
Tuesday, March 14
6:00 - 9:00 AM | Continental breakfast served at hotel
8:00 AM | Judges/Quick Connection - Review competition, Ballroom D/E
8:00 AM | Team Kick Off
8:45 AM | Cake Decoration Comp Begins, Ballroom B/C
9:15 AM | Management Comp Begins, Ballroom F/G
11:00 AM - 1:45 PM | LUNCH PROVIDED (eat when time allows between competitions)
12:20 PM | Culinary Competition Begins, Ballroom B/C
5:30 PM | Awards
