Presentation Piece (Chocolate)

Project brief

All ingredients are to be supplied by the competitors and should be brought to the competition site pre-weighed. In addition there will also be a standard equipment list for you to use.

Each competitor should take with them all the small equipment which they require for the competition.

A simple portfolio depicting your inspirations regarding the products should be provided at the start of the competition.

Thursday 19 November – Task A

Presentation Piece (Chocolate)

Competitors are to design, produce and present a centre piece of their choice using chocolate techniques including a selection from moulding, spreading brushing, modelling chocolate, piping etc. The centre piece should follow the theme of CHRISTMAS The use of forms and/or moulds is allowed. The show piece must be presented within the 10 minutes service window. The presentation piece to fit display size of 50cm x 50cm x 100cm (H) maximum.

Note: The presentation piece should consist of at least 2 chocolates types from dark, milk and white, tempered. Coloured chocolate must not represent more than 25% of the total piece.

Waste will be marked; it is accepted that a minimum quantity often leaves spare ingredients/products but this should be handled and stored in a professional manner and should not be excessive.

Friday 20 November – Task B

Entremets

Competitors are to produce two entremets of free shape, each not to exceed a weight of 1.3 kgs (excluding decoration) and not less than 900g.

Both entremets must be coated using a free choice of recipes or techniques.

One coated entremet is not to be decorated. This should be presented on a cake board provided by the competitor with a slice cut and moved slightly out from the main entremet but left on the cake board (to be weighed and taken for tasting).

One coated entremet is to be decorated simply with sugar work, demonstrating different techniques and fitting the theme. This entremet must be presented on a plain clear glass or acrylic platter to suit, provided by the Competitor.

Waste will be marked; it is accepted that a minimum quantity often leaves spare ingredients/products but this should be handled and stored in a professional manner and should not be excessive.

Marking and Assessment Work will be marked in accordance with Worldskills UK Quality Assurance framework.

All marks are objective and will be awarded by the judges as follows

Aspect Description Max. marks A Chocolate 45 B Entrements 45 C Health and Safety 8 D Portfolio 2 100

The tests will be assessed and marked in accordance with the general and specific competition rules. A panel of Judges have been drawn from industry, colleges and training providers. The Judges’ decisions will be independently moderated and quality assured before being confirmed.

Contact Details For advice about the competition contact Pauline Tucker Email: [email protected]

Competition Rules Failure to adhere to any of the rules below may result in the disqualification of the competitor:

 Competitors must bring and wear their own uniform that is appropriate for the competition  No mobile phones to be used during competition times, they MUST BE switched off  Under no circumstances are lecturers/ mentors allowed to enter the competition area  During the competition competitors are not allowed to communicate with anyone outside of the competition area 

Health and Safety Occupational Health and Safety (OH&S) legislation applying to the event and competition derives from The Health & Safety at Work Act 1974 and all applicable regulation included under this legislation. All activities must comply with the relevant national regulation and proven best practices. Any breaches of health, Safety and Welfare must be reported to a responsible person ASAP.

Relevant Links WorldSkills UK Email: [email protected] Web: http://worldskillsuk.org/

For information relating to the Venue: NEC link; http://www.thenec.co.uk