SAVE THE DATE: SD ProStart Competition | March 11 & 12, 2024
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
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
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.
JUDGE NOTES:
- Review each draft proposal in full.
- Jot down any questions/concerns you might have regarding your specific judge area and then view the final at competition to see if updated.
- Have at least 1 to 2 questions ready relating to their concept and your specific area of judging
- CRITICAL THINKING JUDGES - you will want to have at least 2-3 questions for each team in your area. See your CT Category below.
- Clark Kelley - Safety & Sanitation
- Nathan Dahl - Social Media
- Mike Pospischil - Customer Service
- Scott McMacken - HR/Staffing
CULINARY DRAFT MENU/COSTING
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.
Each Packet should include the following:
Each Packet should include the following:
- Cover with school name and year
- Recipes typed on official template
- Recipe costing sheets on official template
- Menu Price Sheets on official template
- Plate Photographs. One menu item on each page
- Menu with prices (this should also include their designated knife cuts either listed at the bottom of the menu or within the menu item descriptions.)
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 | Competition Kick Off (we will have you in with the students during this part)
8:20 AM | Judges/Quick Connection - Review competition, Ballroom D/E
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 (please 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 | Competition Kick Off (we will have you in with the students during this part)
8:20 AM | Judges/Quick Connection - Review competition, Ballroom D/E
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 (please eat when time allows between competitions)
12:20 PM | Culinary Competition Begins, Ballroom B/C
5:30 PM | Awards
