Individual Skills Showcase

A set of skills challenges designed to help support the needs of industry to develop technical & professional skills for the requirements of today’s workplace.

HOW MUCH DOES IT COST?

Cost per individual entry is £12.00, this is pre-paid online and non-refundable after submitting an entry.

SCHEDULE OF COMPETITIONS:

SC1 Chicken for Sauté
30 minutes competition

30 minutes will be allocated to prepare one whole chicken suitable for a sauté dish e.g. Poulet Sauté Marengo. The prepared chicken should be displayed on a tray complete with any trimmings to be used for stock. The judges also will want to see both chicken legs deboned. Judges will be looking for clean bones, a clean and tidy workstation, methodical working practices and professional knife skills.
The chicken will be provided by the sponsor.

SC2 Fish Preparation
30 minutes competition

30 minutes will be allocated to fillet one flat fish and one round fish of your choice. All equipment to be supplied by the competitor. Competitors will be judged on the following points: maximum edible flesh on the fillets, minimum edible flesh on the bones, good working practices, demonstration of pin-boning, and scaled etc, hygienic practices and knife skills. The finished product must be presented along with any bones/trimmings.
The fish will be provided by the sponsor.

SC3 Vegetable and Fruit Preparation
45 minutes competition

45 minutes will be allocated to prepare and present the following cuts of vegetables and fruit:
– 60g julienne of carrot.
– 60g brunoise of swede.
– 60g paysanne of carrot, swede and leek.
– 25g finely chopped chives
– 60g jardinière of swede
– 2 oranges peeled and segmented
– 2 kiwi fruit peeled and sliced
– 1 banana peeled and sliced
– 1 apple peeled, cored and quartered

All vegetables and fruit to be prepared using the correct knives, the use of a mandolin/apple corer is prohibited. Judges will want to see all the trimmings presented separately and the fruit displayed for a fresh fruit platter.
All produce will be supplied by our sponsor.

SC4 Shortcrust Pastry – Rolling & Lining
20 minutes competition

Competitors are expected to roll and line an 8in tart ring using pâte sucrée. Skills tested will be rolling technique, dough handling and neat finishing. Judges will be looking for even thickness throughout, no tears, cracks, or overworked edges, a clean, defined rim and a uniform fit inside the ring.
The premade pastry will be provided along with the 8in ring.

SC5 Marzipan / Fondant / Sugar Paste Modelling
30 minutes competition

Competitors are asked to create a small decorative element e.g. rose, ribbon, fruit, using marzipan, fondant, or sugar paste. Skills tested will be hand-modelling, colour-blending and artistic control. Judges will be looking for a clean finish with no cracks or fingerprints, notable evidence of realism or stylised proportion, fine detailing (petal shape, veining, edging) and creativity and neatness.

SC6 Caesar Salad Challenge
20 minutes competition

20 minutes will be allowed to prepare and produce a traditional Caesar salad to the competitor’s interpretation. Dressing and salad to be prepared in front of judges as this will be tasted. Salads to be presented in a contemporary style.
All ingredients MUST be provided by the competitor.

SC7 Petits Fours (Tasted)

A selection of petits fours, six varieties x four pieces of each (24 in total) to be displayed. A further one piece of each variety, plated for tasting by the judges. Attention should be given to contrast in variety, flavours and textures. All varieties must be edible. All the petit fours MUST be the work of the competitor

SC8 Decorated Cupcakes Themed
30 minutes competition

30 minutes will be allocated to decorate and display 12 pre-made cupcakes decorated to the competitor’s own choice with a minimum of three flavours. All decoration must be edible. Marks will be awarded for creativity, eating quality, coating and decoration. All cupcakes will be tasted. Maximum display area 40cm x 40cm.

SC9 Tobermory Smoked Trout Challenge
30 minutes competition

The competitor must showcase Tobermory smoked trout in two ways. 300g of Tobermory smoked trout will be provided on the day but all other ingredients must be provided by the competitor. Judges are looking for 2 plates of each dish showcasing the trout. Both dishes must be prepared for cold. Descriptions of both dishes must be displayed.