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.
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
| 2025_sdprostart_rules_as_of_november_7_2024.pdf |
| npsi_rules_webinar_w__the_lead_judges-20250115_160331-meeting_recording.mp4.url |
Rules Review Sections/Notes
PLEASE REVIEW THE ENTIRETY OF THE RULES FOR BEST UNDERSTANDING OF THE COMPETITION. JUDGE TRAINING SLIDES ARE ALSO AVIALABLE ABOVE.
|
Culinary: Rules Review Page Numbers
What's New for 2024: 6 & 7 Product Check In:14-16 & 29 Team Intro/Knife Skills: 13-14 (Uniform), 18 (Team intro) & 17 (#3) Work Skills & Organization: 10-17 Costing: 10-12, (Exhibits) Taste: Starter: 9-10 Taste: Entrée: 9-10 Taste: Dessert: 9-10 Safety/Sanitation: all |
Management:
Judges please review the entirety of the rules for management and Page 7 (What's New for 2024). You must know the teams concepts to fully judge their proposals. NEW: Marketing Tactics: Social Media can be a tactic on own. |
CAKE DECORATING RULES
| 2025_sd_prostart_baking_competition_rules.pdf |
Please review the rules in their entirety. Judges assigned to this competition may judge all areas.
MANAGEMENT DRAFT PROPOSALS (# teams)
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 proposal 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.
CULINARY DRAFT MENU/COSTING (# 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.
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 listed at the bottom of the menu)
CAKE DRAFT MENU/COSTING (# teams)
2025 JUDGE ASSIGNMENTS
TBD -
Below are your assignments for competition. If you have any questions, please call me at 605-224-5050 to discuss.
Below are your assignments for competition. If you have any questions, please call me at 605-224-5050 to discuss.
COMPETITION SCHEDULE
Monday, March 10
4:20 PM - 6:20 PM | Culinary Product Check In, Ramkota Kitchen JUDGES:
6:45 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
4:20 PM - 6:20 PM | Culinary Product Check In, Ramkota Kitchen JUDGES:
6:45 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
