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  • Events
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    • Business Start Up | SD GOED
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SD ProStart Invitational​ | March 10 & 11, 2025
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.

HOTEL: For those requesting a room for Monday night, you will be asked to place a card down for incidentals, but the room will be direct billed to SD ProStart.

CULINARY  & MANAGEMENT RULES

PLEASE REVIEW THE ENTIRETY OF THE RULES FOR BEST UNDERSTANDING OF THE COMPETITION.
Below please find the rules for both Culinary and Management; a recording from National Judges regarding rules; and the judge training slides.
2025_sdprostart_rules_as_of_november_7_2024.pdf
File Size: 1234 kb
File Type: pdf
Download File

npsi_rules_webinar_w__the_lead_judges-20250115_160331-meeting_recording.mp4.url
File Size: 0 kb
File Type: url
Download File

judgetrainingpowerpoint_pdf.pdf
File Size: 1423 kb
File Type: pdf
Download File


CAKE DECORATING RULES

2025_sd_prostart_baking_competition_rules.pdf
File Size: 448 kb
File Type: pdf
Download File

Please review the rules in their entirety. Judges assigned to this competition may judge all areas.

2025 JUDGE ASSIGNMENTS

​Below are your assignments for competition. If you have any questions, please call me at 605-224-5050 to discuss. 
Faith Amend, R & D Manager | Dutchland Foods
Management, Menu/Cost | Culinary, Taste Starter
Greg Beachey, Culinary School Specialist | ZWILLING JA Henckels
Management Timer | Culinary, Work Skills/Org.
Clark Braun, Executive Chef | Alpine Inn
Culinary, Taste Entree 
Nick Caton, Owner | Killian's
Management, Concept | Culinary, Work Skills/Org.
Alex Clark, Culinary Student | MTC
Management, Concept | Culinary, Taste Entree
Nathan Dahl, Owner/Executive Chef | Ugly Graffiti
Management, Operations | Culinary, Team Pres./Knife Skills
Farzad Farrokhi, Director of Culinary | WR Hospitality
Management, Critical Thinking (Menu Dev. & Design) | Culinary Lead Judge & Product Check In
McKenna Geringer, Kitchen Manager | Oh My Cupcakes!
Cake Decorating | Culinary, Taste Dessert
Timothy Goldammer, Culinary Dept. Head | MTC
Management, Critical Thinking (Concept Knowledge) | Culinary, Product Check In & Taste Starter
Jessica Hartze, Owner | The Mad Batter
Cake Decorating | Culinary, Safety/Sanitation
Sarah Hustead, Vice President | Wall Drug Store
Management, Operations | Culinary, Safety/Sanitation
April Johnson, Owner | Legacy Hospitality
Management, Concept | Culinary, Product Check In & Team Pres./Knife Skills
Hayley Johnson, Baker
Management, Menu/Cost | Culinary, Costing
Melissa Johnson, CEO | Oh My Cupcakes!
Management, Marketing | Culinary, Taste Dessert
Benjamin Klinkel, Owner | Tally's Silver Spoon
Management, Critical Thinking (Safety & Sanitation) | Culinary, Taste Starter
Kimmie LeCompte, Owner | Perfectly Baked
Cake Decorating | Culinary Team Pres./Knife Skills
Scott McMacken, Consultant
Management, Marketing | Culinary, Safety/Sanitation
Kunsoon Park, Associate Professor | SDSU
Management, Marketing | Culinary, Safety/Sanitation
Rhonda Pearcy, Exec. Director | Fork Real Cafe
Management, Critical Thinking (Customer Service) | Culinary, Work Skills/Org.
Blake Rose, Executive Chef | Red Rossa
Management, Operations | Culinary, Product Check In & Taste Entree
Matt Sawyer, Regional Director | WR Hospitality
Management, Menu/Cost | Culinary, Costing
Lacey Weeldreyer, Owner | Oh, Crepe! & More Spice Than Nice
Cake Decorating | Culinary, Taste Dessert

DRAFT PROPOSALS 
As a reminder, the proposals below are drafts. You will judge the proposals that are provided the morning of competition. These drafts are merely to get acquainted with the proposals. There could be sections of the drafts that are missing as well. This was something I allowed due to much illness going around the schools and time available to get drafts submitted.
MANAGEMENT DRAFT PROPOSALS (6 teams)  ​
JUDGE NOTES:
  1. Review each draft proposal in full.
  2. Jot down any questions/concerns you might have regarding your specific judge area and then view the final proposal at competition to see if updated.
  3. Have at least 1 to 2 questions ready relating to their concept and your specific area of judging
  4. CRITICAL THINKING JUDGES - you will want to have at least 2-3 questions for each team in your area. Your Critical Thinking is listed above in the assignments.
aberdeen_atec.pdf
File Size: 4304 kb
File Type: pdf
Download File

Northeast Tech
File Size: 17012 kb
File Type: pdf
Download File

Harrisburg
File Size: 4523 kb
File Type: pdf
Download File

SF CTE
File Size: 2226 kb
File Type: pdf
Download File

Huron
File Size: 495 kb
File Type: pdf
Download File

TF Riggs_Pierre
File Size: 10981 kb
File Type: pdf
Download File

CULINARY DRAFT MENU/COSTING (7 teams)

​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.
Aberdeen ATEC
File Size: 1227 kb
File Type: pdf
Download File

RC Stevens
File Size: 7269 kb
File Type: pdf
Download File

Florence
File Size: 691 kb
File Type: pdf
Download File

SF CTE
File Size: 3344 kb
File Type: pdf
Download File

Huron
File Size: 318 kb
File Type: pdf
Download File

TF Riggs_Pierre
File Size: 10000 kb
File Type: pdf
Download File

Madison Central
File Size: 360 kb
File Type: pdf
Download File

CAKE DRAFT MENU/COSTING (8 teams)

aberdeen_atec.pdf
File Size: 507 kb
File Type: pdf
Download File

Mitchell CTE
File Size: 974 kb
File Type: pdf
Download File

Florence
File Size: 232 kb
File Type: pdf
Download File

SF CTE
File Size: 1439 kb
File Type: pdf
Download File

Harrisburg
File Size: 10282 kb
File Type: pdf
Download File

ST Francis Indian School
File Size: 240 kb
File Type: pdf
Download File

Huron
File Size: 127 kb
File Type: pdf
Download File

TF Riggs_Pierre
File Size: 3880 kb
File Type: pdf
Download File


COMPETITION SCHEDULE

Monday, March 10
4:30 PM - 6:15 PM | Culinary Product Check In, Ramkota Kitchen JUDGES: Tim Goldammer, April Johnson, Farzad Farrokhi and Blake Rose
6:30 PM - 7:30 PM | Judge Orientation, Lake Francis Case Room  (All judges to attend, unless excused by Seanna)

Tuesday, March 11 (Judge Room: Lake Francis Case)
6:00 - 9:00 AM | Continental breakfast served at hotel​
Judge Room (will have coffee and water available) - Lake Francis Case Room
8:00 AM | Competition Kick Off  - Ballroom D/E
8:20 AM | Judges/Quick Connect - Review competition, Lake Francis Case Room
8:45 AM | Cake Decoration Begins, Ballroom A/B/C
9:15 AM | Management Begins, Convention Center Lobby | Feedback in Lake Francis Case Room
11:00 AM - 12:30 PM | LUNCH PROVIDED, D/E (please eat when time allows between competitions)
12:20 PM | Culinary Begins, Ballroom A/B/C
5:30ish PM | Awards, D/E

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