STEP Skills Development and Competitions CONTEST AREA: Home Economics
CONTEST PACKAGE Cake Decorating (Golden Wedding Anniversary) TIME ALLOTMENT
ASSESSMENT
PROCEDURE/SPECIFICATIONS
Number of Participants: 1
RESOURCES Contestant/s
CRITERIA
PERCENTAGE
a. measuring spoon
PRELIMINARY ACTIVITIES Contest registration of trainers and contestants. Submission of required documents for the contest. O la l r inspection of th e cont est venue. Ocu Briefing/orientation of trainers with the contest administrator a day before the actual competition.
Workmanship Work manship
40%
a. b. c. d.
General Appearance
35%
e. Inspection and distribution of contest materials.
3 1/2 hours DESCRIPTION
YEAR LEVEL: All Year Levels
T O O L S
Organizer/s a. cake stand
b. measuring cups
spatula rubber scraper mixing i i b bowll wooden spoon cake decorator or pastry bags h. icing tips (as many) j. lazy susan c. d. e. f. g.
T
DURING This is a two-layer round cake with boiled icing artistically designed and decorated for a golden wedding anniversary.
10%
Taste
10%
Speed
a. Briefing of trainers and contestants with the contest administrator (10 minutes) b. Final instructions of trainers with their contestants. c. Inspection of contest materials, tools and equipment.
E Q U I P M E N T
AFTER ILLUSTRATION
Communication Skills
5%
Cake Stand EMPLOYABILITY OR BUSINESS OPPORTUNITY
Assistant Baker/Supplier of Product USE
NOTES TOTAL
100%
ATTACHMENT(S)
Snacks and gifts
a. Trainers shall serve as judges. b. All outputs shall be endorsed to the Secretariat by the Contest Administrator. c All outputs shall be displayed until the duration of c. the skills competition.
Analytic Scoring Rubrics
FORM OF JUDGING Compatriot Judging
a. With regard to the provision of resources, the division and regional organizers may opt to deviate b. Coaches are allowed to observe the process within a 3 meter range. c. Only edible cake decorations are allowed. d. Backdrop is not allowed as part of the presentation.
M A T E R I A L S
a. any electric mixer
a. gas stove/electric stove
b. casserole for boiled icing
b. gas tank
a. food colors b. ribbons, cloth motif c. styro greeting
a. baked chiffon cake
d. birthday candles e. sugar flowers f figurines f. g. tulle/ paper doily/ trimmings
for the cake stand h. garbage receptacles i. eggwhites j. sugar k. cream of tartar l. water
ANALYTIC PERFORMANCE SCORING RUBRICS FOR A GOLDEN ANNIVERSARY CAKE DECORATING CRITERIA A. WORKMANSHIP 40% 1. Preparation of Ingredients 10 % (Ingredients like flour, sugar, etc., are placed in bowls or similar containers, eggs in racks, or basket, etc.) 2. Mixing Techniques 10 %
3.
4.
Proper Use of tools and Equipment 10 % ( tools and equipment to be used are limited only to those prescribed by the organizers) Work Habits 10 %
B. GENERAL APPEARANCE 1. Design
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PERFORMANCE INDICATORS 90 85 Most of the ingredients were • Some ingredients used came from arranged. original packaging.
Followed the correct direction and technique in mixing ingredients but with one (1) to two (2) deficiency. Most of the tools and equipment were appropriately laid and handled correctly most of the time.
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Observes safety standards while working most of the time.
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Cleanliness and orderliness of the area were observed at all times.
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The design is unique, artistically done, depicts the theme of the occasion.
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Cleanliness and orderliness of the area were observed most of the time. The design was copied but with major variations and still depicts the theme.
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Color combination was pleasing and in harmony with the motif.
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Evenly smooth and fine icing, free from lumps. Stiff, holds its shape, of good spreading consistency and does not crack.
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Followed the correct direction and technique in mixing ingredients.
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Appropriate tools and equipment were laid and used and handled correctly at all times.
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Observed safety standards while working at all times.
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35% 15%
2. Color Coordination 10% 3. Texture and Consistency
95 All ingredients were systematically and orderly prepared or arranged.
10 % •
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Color combination was pleasing and in harmony with the motif but with one (1) to two (2) deficiencies. Smooth and fine icing, with a few lumps. Stiff, holds its shape, of good spreading consistency and does not crack but with one (1) to two (2) deficiencies.
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80 Ingredients were pulled/ taken out at a time from its source.
Followed the correct direction and technique in mixing ingredients but with at least three (3) deficiencies. Some tools and equipment were appropriate/ others were substituted in the preparation of the cake.
•
Followed own direction and technique in mixing ingredients.
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Appropriate tools and equipment were available but may have not been used correctly.
Observed safety standards while working but with at least two (2) deficiencies. Cleanliness and orderliness of the area were observed but with at least two (2) deficiencies. The design was copied but with very little variation and still depicts the theme.
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Did not observe safety standards while working.
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Cleanliness and orderliness of the area were not observed for the duration of the contest. The design is a replica of a known cake shop although it depicts the theme.
Color combination was pleasing and in harmony with the motif but with at least three (3) deficiencies. Uneven smoothness and fineness icing, with lumps. Almost stiff, holds its shape for some time, of good spreading consistency and with very little cracks.
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Color combination was pleasing and in harmony with the motif in some parts only. Icing has a rough feel and watery. Soft, cannot hold its shape, of spreading consistency but with more than four (4) deficiencies.
CRITERIA C. TASTE
10%
D. SPEED
10%
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• • E. COMMUNICATION SKILLS (3-5 minutes only)
5%
95 Delicately sweet but with no burnt flavor. Finished the output at least 30+ minutes before the allotted time. Able to clearly discuss/explain with confidence all of the ff: a. Process b. Function of tools, materials, equipment c. Cost of production d. Employability e. Business opportunity
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PERFORMANCE LEVEL 90 85 A little too sweet and no burnt flavor. • Too sweet with a bit of burnt flavor.
Finished the output at least 15 minutes before the given time. Able to clearly discuss/explain with confidence 4 of the ff: a. Process b. Function of tools, materials, equipment c. Cost of production d. Employability e. Business opportunity
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Finished the output within the given time. Able to clearly discuss/explain with confidence only 3 of the ff: a. Process b. Function of tools, materials, equipment c. Cost of production d. Employability e. Business opportunity
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80 Too sweet or too bland and with an obvious burnt flavor. Was not able to finish the output within the given time. Able to clearly discuss/explain with confidence only 2 of the ff: a. Process b. Function of tools, materials, equipment c. Cost of production d. Employability e. Business opportunity