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ProStart Competition Information

SD ProStart Competition (CANCELLED)
​March 17, 2020
Highland Conference Center, Mitchell SD


​

CULINARY COSTING (DRAFTS)

MANAGEMENT PROPOSALS (DRAFTS)

CAKE COSTING (DRAFTS)

aberdeen_atec_culinary_costingdraft.pdf
File Size: 963 kb
File Type: pdf
Download File

harrisburg_culinary_costing_draft.pdf
File Size: 449 kb
File Type: pdf
Download File

huron_costing__2020_draft.pdf
File Size: 234 kb
File Type: pdf
Download File

mitchell_culinary_costing_draft.pdf
File Size: 424 kb
File Type: pdf
Download File

sfcte_culinary_costing_draft.pdf
File Size: 416 kb
File Type: pdf
Download File

sturgis_culinary_costing_draft.pdf
File Size: 400 kb
File Type: pdf
Download File

madison_management_proposal_draft.pdf
File Size: 170 kb
File Type: pdf
Download File

mitchell_management_proposal_draft.pdf
File Size: 2989 kb
File Type: pdf
Download File

brookings_high_school-cake_draft.pdf
File Size: 476 kb
File Type: pdf
Download File

huron_cake_costing_2020_draft.pdf
File Size: 13830 kb
File Type: pdf
Download File

sfcte_cake_costing_draft.pdf
File Size: 1392 kb
File Type: pdf
Download File


Rules of Competition

2020 NPSI RULES (Cul. & Mgmt)
File Size: 1495 kb
File Type: pdf
Download File

SD Competition Rules Changes
File Size: 169 kb
File Type: pdf
Download File

2020 Cake Decorating Rules
File Size: 112 kb
File Type: pdf
Download File

Rules Review Sections

CAKE
Review rules in their entirety (2020 Cake Decorating Rules)

CULINARY (please read all of the rules, below are highlights)
Costing: Pgs 10,11 and Exh. C,D,E,F
Product Check In: Pgs 8,9,13,14 and Exh. B
Team Presentation/Work Skills/Org.: Pgs 10(3), 15,16
Product Taste & Presentation: Pgs 8,9
Safety & Sanitation: Pgs, 15,16,

MANAGEMENT (please read all of the rules)
All Judges: Based on the teams concept, please come up with 2 questions to ask each team in your judging area.

Rubrics

2020-culinary-judge-rubric.pdf
File Size: 301 kb
File Type: pdf
Download File

2020-management-judge-rubric.pdf
File Size: 288 kb
File Type: pdf
Download File


Below please find your judge assignments. 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.

Management Judges: Team Concepts will be added here for review on March 11.  There will be a short orientation period before management competition starts, so I encourage you to review these and have your questions prepared prior to competition.

Judge Assignments


Competition Schedule (Judges)

7:30 AM: Culinary & Cake Judge Orientation (Browning/Weatherby)
8:55 AM: Culinary Competition Begins - Ends 2:15 PM (Ballroom B) (break included)
9:00 AM: Cake Competition Begins - Ends around 12:05 AM (Ballroom B)
2:45 PM: Management Judge Orientation (Browning/Weatherby)
3:15 PM: Management Competition Begins - Ends 4:45 PM
5:15 PM: Awards

Lunch will be provided from 11 AM to 2 PM 

DRESS CODE: Please dress professionally as you would in your business. The students are looking to you as mentors and industry professionals. Please wear chef coats for culinary, if you one.
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