SD ProStart Invitational​ | 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.

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

2024 SD ProStart Culinary & Management Rules
File Size: 1134 kb
File Type: pdf
Download File
Judge Training Slides
File Size: 1410 kb
File Type: pdf
Download File

​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

2024 Cake Decorating Rules
File Size: 210 kb
File Type: pdf
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Please review the rules in their entirety. Judges assigned to this competition may judge all areas.
MANAGEMENT DRAFT PROPOSALS (4 teams)
sioux_falls_cte_management_proposal_2024.pdf
File Size: 9247 kb
File Type: pdf
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northeast_tech_management_proposal_2024.pdf
File Size: 5494 kb
File Type: pdf
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tf_riggs_management_proposal_2024.pdf
File Size: 5782 kb
File Type: pdf
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huron_management_proposal_2024.pdf
File Size: 3406 kb
File Type: pdf
Download File
management_draft_proposal_notes.docx
File Size: 29 kb
File Type: docx
Download File
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:
  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. See your CT Category below. 
    1. Sarah Hustead - Safety & Sanitation
    2. Janna Caven - Human Resources & Staffing
    3. Farzad Farrokhi - Menu Development & Design
    4.  Brandon McCormack - Customer Service

CULINARY DRAFT MENU/COSTING (6 teams)

madison_central_culinary_proposal_2024.pdf
File Size: 7267 kb
File Type: pdf
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harrisburg_high_school_culinary_proposal_2024.pdf
File Size: 14983 kb
File Type: pdf
Download File
mitchell_cte_academy_culinary_proposal_2024.pdf
File Size: 6328 kb
File Type: pdf
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sfcte_culinary_proposal_2024.pdf
File Size: 6768 kb
File Type: pdf
Download File
mobridge_pollock_culinary_proposal_2024.pdf
File Size: 379 kb
File Type: pdf
Download File
tf_riggs_pierre_culinary_proposal_2024.pdf
File Size: 13057 kb
File Type: pdf
Download File
​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:
  1. Cover with school name and year
  2. Recipes typed on official template
  3. Recipe costing sheets on official template
  4. Menu Price Sheets on official template
  5. Plate Photographs. One menu item on each page
  6. Menu with prices (this should also include their designated knife cuts listed at the bottom of the menu)
Menu and Costing Judges: Please note some of the drafts are missing a lot of information or are not in the correct format. Please make note and check final proposal we receive at competition.

CAKE DRAFT MENU/COSTING (7 teams)

mobridge_pollock_cake_proposal.pdf
File Size: 245 kb
File Type: pdf
Download File
florence_cake_proposal.pdf
File Size: 4280 kb
File Type: pdf
Download File
huron_cake_proposal.pdf
File Size: 91 kb
File Type: pdf
Download File
sturgisbrown_cake_proposal.pdf
File Size: 1372 kb
File Type: pdf
Download File
sfcte_cake_proposal.pdf
File Size: 3749 kb
File Type: pdf
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harrisburg_cake_proposal.pdf
File Size: 8787 kb
File Type: pdf
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tf_riggs_cake_proposal.pdf
File Size: 4244 kb
File Type: pdf
Download File

JUDGE ASSIGNMENTS

Below are your assignments for competition. If you have any questions, please call me at 605-224-5050 to discuss. 
Braun, Clark - CULINARY: Entree Taste
Caton, Nick - CULINARY: Work Skills/Organization | MANAGEMENT: Operations
Caven, Janna - CULINARY: Team Timer | MANAGEMENT: Critical Thinking, HR & Staffing
Dahl, Nathan - CULINARY: Work Skills/Organization | MANAGEMENT: Operations
Dempsey, Sean - CULINARY: Costing/Recipe | MANAGEMENT: Concept
Farrohki, Farzad - CULINARY: Product Check In (3/11) & Lead Judge | MANAGEMENT: Critical Thinking, Menu Development & Design
Geringer, McKenna - CULINARY: Dessert Taste | CAKE DECORATING
Goldammer, Timothy - CULINARY: Product Check In (3/11) & Starter Taste | MANAGEMENT: Menu/Costing
Hustead, Sarah - CULINARY: Safety/Sanitation | MANAGEMENT: Critical Thinking, Safety/Sanitation
Johnson, Melissa - CULINARY: Dessert Taste | MANAGEMENT: Marketing
Kelley, Clark - CULINARY: Safety/Sanitation | MANAGEMENT: Critical Thinking, Safety/Sanitation
Klinkel, Benjamin - CULINARY: Entree Taste | MANAGEMENT: Concept
LeCompte, Kimmie - CULINARY: Safety/Sanitation | CAKE DECORATING
McCormack, Brandon - CULINARY: Costing/Recipe | MANAGEMENT: Critical Thinking, Customer Service
Park, Kunsoon - CULINARY: Safety/Sanitation | MANAGEMENT: Marketing
Pearcy, Rhonda - CULINARY: Team Presentation/Knife Skills | CAKE DECORATING
Raney, Joseph - CULINARY: Entree Taste | MANAGEMENT: Concept
Rose, Blake - CULINARY: Product Check In (3/11) & Team Presentation/Knife Skills | MANAGEMENT: Operations
Sawyer, Matt - CULINARY: Safety/Sanitation | MANAGEMENT: Menu/Costing
Slathar, Jeff - CULINARY: Dessert Taste | CAKE DECORATING
Tkach, Julie - MANAGEMENT: Marketing  
VanDeWalle, Terry - CULINARY: Starter Taste | MANAGEMENT: Marketing
Weeldreyer, Lacey - CULINARY: Team Presentation/Knife Skills | CAKE DECORATING

COMPETITION SCHEDULE

Monday, March 11
4:20 PM - 6:20 PM | Culinary Product Check In, Ramkota Kitchen JUDGES: Farzad Farrokhi, Tim Goldammer and Blake Rose
6:45 PM - 7:30 PM | Judge Orientation, Lake Francis Case Room  (All judges to attend, unless excused by Seanna)

Tuesday, March 12 (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