Colorado Family, Career and Community Leaders of America Colorado Competitive Events Guide 1
Contents
Competitive Event General Information 3 FCCLA Career Pathways 4 Chapter Entry Guide STAR Events 5-7 State Competitive Events 8 Educators Ris ing Events 9 Colorado Competitive Event Policies 10-11 The FCCLA Planning Process Overview 12-13 Cake Design Guidelines 14 Cake Design Terminology ` 18 Cake Design Skills Selection Chart 19 Cake Design Rubric 20-22 Fashion Sketch Guidelines 23-25 Fashion Sketch Point Summary Form 26 Fashion Sketch Rubric 27-28 Elements and Principles of Design Worksheet 29 Fashion Stylist Guidelines 30-32 Fashion Stylist Point Summary Form 33 Fashion Stylist Rubric 34-36 Fashion Stylist Budget Sheet 37 Front of House Guidelines 38-40 Front of House Menu 41 Front of House Recipes 42 Front of House Rubric 43-45 Gourmet Savory Food Presentation Guidelines 46-48 Gourmet Savory Food Presentation Point Summary Form 49 Gourmet Savory Food Presentation Rubric 50-52 Gourmet Sweet Food Presentation Guidelines 53-55 Gourmet Sweet Food Presentation Point Summary Form 56 Gourmet Sweet Food Presentation Rubric 57-59 Habitat for Humanity Interior Design Guidelines 60-64 Habitat for Humanity Interior Design Point Summary Form 65 Habitat for Humanity Interior Design Rubric 66-68 International Experience Guidelines 69-71 International Experience Research Area Checklist 72 International Experience Point Summary Form 73 International Experience Rubric 74-76 Knife Skills Guidelines 77-78 Knife Skills Rubric 79-80 Thematic Table Design Guidelines 81-83 Thematic Table Design Point Summary Form 84 Thematic Table Design Rubric 85-86
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General Information
Star Events Colorado FCCLA will offer all of the STAR Events available in the 2020-2021 National FCCLA Competitive Events Guide.
Baking and Pastry Instructional Video Design (Online Event)
Career Investigation Interior Design Chapter in Review Display Interpersonal Communication Chapter in Review Portfolio Job Interview Chapter Service Project Display Leadership
Chapter Service Project Portfolio Life Event Planning
Culinary Arts National Programs in Action
Culinary Math Management Nutrition and Wellness Digital Stories for Change (Online Event) Parliamentary Procedure Early Childhood Education Professional Presentation Entrepreneurship Promote and Publicize FCCLA!
Event Management Public Policy Advocate
Fashion Construction Repurpose and Redesign Fashion Design Say Yes to FCS Education FCCLA Chapter Website (Online Event) Sports Nutrition Focus on Children Sustainability Challenge
Food Innovations Teach and Train Hospitality, Tourism, and Recreation
Colorado State Competitive Events Colorado FCCLA is proud to offer the following state-level only competitive events: Cake Design Gourmet Food Sweet Presentation Fashion Sketch Habitat for Humanity Interior Design Fashion Stylist International Experience Front of the House Knife Skills Gourmet Food Savory Presentation Thematic Table Setting
Educators Rising Competitive Events Colorado FCCLA will offer the following Educators Rising competitive events with the eligibility for qualifiers to continue o n to the Educators Rising National Conference: Children’s Literature K-3 Impromptu Speaking Children’s Literature Pre-K Inside Our Schools Presentation Creative Lecture (TED Talk) Lesson Planning & Delivery – Arts Ethical Dilemma Lesson Planning & Delivery – Career & Technical Education Exploring Education Administration Careers Lesson Planning & Delivery – Humanities Exploring Non-Core Subject Teaching Careers Lesson Planning & Delivery – STEM Exploring Support Services Careers Public Speaking Impromptu Lesson Researching Learning Challenges
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Chapter Entry Guide
Possible Individual Team Entries Per STAR Events Entries per And/ Or Event Event Chapter Category Baking and Pastry* 1 Level 3 1 X Career Investigation Level 1 2 X 3 Level 2 2 X Level 3 2 X Chapter in Review Display Level 1 1 X or X 3 Level 2 1 X or X Level 3 1 X or X Chapter in Review Portfolio Level 1 1 X or X 3 Level 2 1 X or X Level 3 1 X or X Chapter Service Project Display Level 1 1 X or X 3 Level 2 1 X or X Level 3 1 X or X Chapter Service Project Portfolio Level 1 1 X or X 3 Level 2 1 X or X Level 3 1 X or X Culinary Arts** 1 Level 3 1 X Culinary Math Management 3 Level 3 3 X or X Early Childhood Education 3 Level 3 3 X Entrepreneurship Level 1 2 X or X 3 Level 2 2 X or X Level 3 2 X or X Event Management Level 1 2 X or X 3 Level 2 2 X or X Level 3 2 X or X Fashion Construction Level 2 2 X 4 Level 3 2 X Fashion Design Level 2 2 X 4 Level 3 2 X Focus on Children Level 1 1 X or X 3 Level 2 1 X or X Level 3 1 X or X
Colorado Family, Career and Community Leaders of America Colorado Competitive Events Guide 5
Chapter Entry Guide
Possible Individual Team Entries Per STAR Events Entries per And/ Or Event Event Chapter Category Food Innovations Level 1 2 X or X 3 Level 2 2 X or X Level 3 2 X or X Hospitality, Tourism, and Recreation Level 2 2 X or X 3 Level 3 2 X or X Interior Design Level 2 2 X or X 3 Level 3 2 X or X Interpersonal Communications Level 1 2 X or X 3 Level 2 2 X or X Level 3 2 X or X Job Interview Level 2 2 X 4 Level 3 2 X Leadership Level 2 2 X 4 Level 3 2 X National Programs in Action Level 1 2 X or X 3 Level 2 2 X or X Level 3 2 X or X Nutrition and Wellness Level 1 2 X or X 3 Level 2 2 X or X Level 3 2 X or X Parliamentary Procedure Level 1 1 X 3 Level 2 1 X Level 3 1 X Professional Presentation Level 1 2 X or X 3 Level 2 2 X or X Level 3 2 X or X Promote and Publicize FCCLA! Level 1 2 X or X 3 Level 2 2 X or X Level 3 2 X or X Public Policy Advocate 2 X Level 1 or X 3 Level 2 2 X or X Level 3 2 X or X
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Chapter Entry Guide
Possible Individual Team Entries Per STAR Events Entries per And/ Or Event Event Chapter Category Repurpose and Redesign Level 1 2 X or X 3 Level 2 2 X or X Level 3 2 X or X Say Yes to FCS Education Level 2 2 X 3 Level 3 2 X Sports Nutrition Level 1 2 X or X 3 Level 2 2 X or X Level 3 2 X or X Sustainability Challenge Level 1 2 X or X 3 Level 2 2 X or X Level 3 2 X or X Teach and Train Level 1 2 X 3 Level 2 2 X Level 3 2 X
*Baking and Pastry will be limited to 16 teams on a first-registered, first-serve basis.
**Culinary Arts will be limited to 16 teams on a first-registered, first-served basis.
Individual events evaluate one member’s performance.
Team events evaluate several participant’s or a chapter’s performance as one entry.
Team events may be composed of 1-3 individuals; exempt Parliamentary Procedure (4-8 members) and Front of the House (1-2 members).
Two entries may be any of the following: 2 teams of 1-3 individuals, 2 individuals, or 1 team and 1 individual.
An event category is determined by the participant’s current grade based on credits earned and school classification.
Event levels are defined as: Level 1 — through grade 8 Level 2 — grades 9 and 10 Level 3 — grades 11 and 12
A team composed mixed level members will compete at the highest level based on the members. For example, if a team has two ninth grade members and one twelfth grade member they would compete in Level 3.
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Chapter Entry Guide
Possible Individual Team Entries Per State Competitive Events Entries per And/ Or Event Event Chapter Category State Competitive Events Cake Design Level 1 2 X 4 Level 2 2 X Level 3 2 X Fashion Sketch Level 1 2 X 4 Level 2 2 X Level 3 2 X Fashion Stylist Level 1 2 X 3 Level 2 2 X Level 3 2 X Front of the House Level 2 2 X or X 3 Level 3 2 X or X Gourmet Food Presentation—Savory Level 2 2 X 3 Level 3 2 X Gourmet Food Presentation—Sweet Level 2 2 X 3 Level 3 2 X Habitat for Humanity Interior Design Level 1 2 X or X 3 Level 2 2 X or X Level 3 2 X or X International Experience Level 1 2 X or X 3 Level 2 2 X or X Level 3 2 X or X Knife Skills Level 1 2 X 4 Level 2 2 X Level 3 2 X Thematic Table Design Level 1 2 X 3 Level 2 2 X Level 3 2 X
*Knife Skills will only be offered at In-Person competitions
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Chapter Entry Guide
Individual Team Entries Per State Competitive Events And/ Or Event Event Chapter
Educators Rising Competitive Events Children’s Literature K-3 X or X * 3 Children’s Literature Pre-K X or X * 3 Creative Lecture (TED Talk) X 3 Ethical Dilemma X 3 Exploring Education Administration Careers X 3 Exploring Non-Core Subject Teaching Careers X 3 Exploring Support Services Careers X 3 Impromptu Lesson X 3 Impromptu Speaking X 3 Inside Our Schools Presentation X 3 Job Interview X 3 Lesson Planning & Delivery – Arts X 3 Lesson Planning & Delivery – Career & Technical Education X 3 Lesson Planning & Delivery – Humanities X 3 Lesson Planning & Delivery – STEM X 3 Public Speaking X 3 Researching Learning Challenges X or X 3 *Children’s Literature: teams can be 1 author and 1 coauthor.
Teams are made of up of 2 members.
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Colorado Competitive Event Policies
1. All competitive event materials must be completed between July 1 – June 30 of the current membership year. 2. The official FCCLA binder is not required at the State Leadership Conference. Chapters may use the official FCCLA binder or a red or white 3 ring 1 inch binder. 3. Students may only participate in ONE FCCLA STAR Event and ONE Educators Rising event at the State Leadership Conference. 4. Any student who participates in a competitive event and receives a gold medal or is a national qualifier is ineligible to compete in the same event again the following year. Gold medal participants and national qualifiers must wait out one year and then they may compete again in the same event. Silver or bronze medal winners may compete in the same event the following year. 5. No project can be entered in more than one category of a single event, or in more than one event. However, projects entered in any event may be included in the Chapter in Review events. 6. Each event participant must be an affiliated FCCLA member with dues paid to National FCCLA by February 15. The state office will verify chapter affiliation by March 1. 7. Failure to affiliate with national headquarters by February 15 may result in disqualification or a $45 per person late affiliation fee. Late fee will be assessed to affiliations after February 15 and before March 15. Any change in membership status must be reported by March 1. 8. All participants attending the State Leadership Conference must be registered with registration paid by established deadlines. Advisers must use the online registration site to register. If participant is not registered, they are NOT permitted to present their competitive event. 9. All participants must stay at a conference hotel for the required number of nights set by the Colorado FCCLA Board of Directors. 10. Events may have alternates if the alternate’s name is listed on the original registration and if they are members in good standing. The approval of alternates is at the discretion of the Colorado FCCLA State Adviser. Original competitive event participants are not eligible for a refund of registration fees. 11. When a student is qualified to enter events in more than one area, the adviser should give direction to the student in selecting the most appropriate event. 12. All event participants must watch the online orientation video prior to March 31 and must print, complete, and provide the online attendance form to the Event Consultant upon check in on the day of their event. Failure to submit the online attendance form will result in a point deduction. 13. Event participants assume the responsibility and any costs incurred for providing the technology or rental equipment needed for their projects and event participation. No electricity or internet will be provided. 14. Participants should be dressed according to specific event guidelines or conference dress code. 15. Some events will have a day-of orientation where participants will be given detailed instructions for their event. Advisers may also attend orientation. At this session, the Event Consultants will: A. Take attendance B. Collect any information or materials participants are to submit C. Review the general event schedule D. Review participants’ responsibilities E. Describe the evaluation procedure F. Announce order of participation 18. Spectators are not allowed to observe any portion of any portion of any competitive events. 19. All attempts will be made to match qualified (skilled in the area) individuals as evaluators for each event. The evaluators will be present during the entire event and will be allowed to question the participant. 20. The evaluators will tally the scores and the results of the event will be kept confidential until the awards are given. 21. All decisions of the evaluators and/or event coordinator(s) and/or Colorado FCCLA State Adviser are final. 22. Only the professional photographer contracted by the State FCCLA Association will take pictures during the event.
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Colorado Competitive Event Policies
23. These rules and the event guidelines will apply to all students who represent Colorado at the National STAR Events. During National STAR Events, the National STAR Event guidelines will apply. 35. Recognition on stage during the Closing Session at the State Leadership Conference will be given to first, second, and third place highest scores above 80 points for each competitive event and level. If no participants earn above 80 points status, no designation will be given for that event or level. 36. All medals will be award at district meetings immediately following the Closing Session. 23. National STAR Events qualification will be given the highest score(s) who earn at least 80 points or above. 24. Runoffs may occur if there is more than one panel for a category in that competitive event. A. Explanation of Runoff: If an event is judged by different judging teams, the two teams or individuals receiving the highest score(s) (has to be gold) from each judging team will be eligible to participate in a runoff. The same number of evaluators will judge each group. The two teams or individuals will be called back to give a second presentation in the final round. The final round panel of evaluators will contain at least one judge from each of the original panels. All of the participants in the runoff will automatically receive a gold medal even if their score in the final round is in the silver medal range. Winners of the final round will be announced at the awards ceremony. 23. In the event of a tie for the first or second place shall occur, the evaluators will be required to choose a first and second place to advance on to the National Leadership Conference. 28. There will be NO SUBSTITUTES on a National STAR Events Team. Students must qualify at the State Leadership Conference to be eligible to compete at National Leadership Conference. 29. If there are less than five entries in an event for 3 consecutive years, that event will be reevaluated for inclusion the following year. 30. For Baking and Pastry and Culinary Arts STAR Events in Colorado: A. The selected menu and equipment list will be posted on the State FCCLA website by February 1. B. Any necessary large equipment will be provided. C. Only items on the equipment list may be brought to the event. D. Culinary Teams will have 60 minutes to prepare the required food products according to recipe specifications but should they take longer than the 60 minutes, will be penalized 1 point per minute up to a maximum of 5 minutes. After this point the plates will be presented to the evaluators- no matter what is or isn’t on the plates. E. Participants should be in grades 11 – 12. 31. Failure to be on time for event presentation will result in a point deduction. Participants are encouraged to arrive 30 minutes before their scheduled event presentation. 32. Participation in any behavior that negatively affects the management of events or failure to display a positive image of the FCCLA organization before, during or after participation may result in disqualification. 33. Event consultants, evaluators, event coordinators, and/or Colorado FCCLA State Adviser will determine point deductions. 34. In the event of a conflict during the State Leadership Conference awards session, volunteers shall: A. Find the local chapter adviser or district consultant to talk to the upset individual. B. The local advisor or district adviser and the upset individual should go to headquarters to discuss the conflict and possible resolution with the Colorado FCCLA Board Chair or FCS state program director. C. If conflicts still exist, due process procedure will be followed. 35. In the event of a Virtual State Leadership Conference, event policies may be updated by the Colorado State Adviser to best serve the organization
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The FCCLA Planning Process
The Planning Process is a decision-making tool that supports the organization’s overall philosophy about youth-centered leadership and personal growth. It can be used to determine group action in a chapter or class or to plan individual projects.
IDENTIFY CONCERNS The circle represents a continuous flow of ideas and has no beginning or end. As a target, it symbolizes zeroing in on the one idea around which you would like to build a project. Brainstorm to generate ideas, or state the activity or problem you want to address if already determined. Evaluate your list and narrow it down to a workable idea or project that interests and concerns the majority or all of your members.
SET A GOAL The arrow stands for deciding which direction you will take. It points toward the goal or end result.
Get a clear mental picture of what you want to accomplish, and write your ideas down as your goal. Make sure your goal is one that can be achieved and evaluated. Consider resources available to you.
FORM A PLAN The square represents the coming together of ideas—the who, what, where, when, and how of your plan.
Decide what needs to be done to reach your goal. Figure out the who, what, where, when, and how. List the abilities, skills, and knowledge required on your part. List other available resources, such as people, places, publications, and funds. Make a workable timetable to keep track of your progress. List possible barriers you might face, and develop plans if necessary. Decide ways to recognize your accomplishments along the way.
ACT The different squares in this symbol represent the activities to be carried out to meet your goal. It represents acting on the plan. Carry out your group or individual plan. Use family and community members, advisers, committees, task forces, and advisory groups when needed.
FOLLOW UP The broken squares suggest examining the project piece by piece. This symbol also represents a “window" through which to review and evaluate the plan. Determine if your goal was met. List ways you would improve your project or plan for future reference. Share and publicize your efforts with others, including the media if appropriate. Recognize members and thank people involved with your project.
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The FCCLA Planning Process
IDENTIFY CONCERNS
SET A GOAL
FORM A PLAN
ACT
FOLLOW UP
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Cake Design
Cake Design, an individual state competitive event, recognizes participants who demonstrate their cake design and production skills. Participants must prepare a cake that reflects the current state program of work theme.
Career Pathway Hospitality and Tourism
Event Levels Level 1: through grade 8 Level 2: grades 9-10 Level 3: grades 11-12
Event Procedure & Time Requirements for In-Person Competition
1. Participants will attend a required Orientation Meeting at a time and place designated prior to the event. 2. Participants will have 10 minutes to set up their station and submit three (3) copies of the Cake Design Skills Selection Chart. 3. Participants will have 1 hour to complete at least 25% of their final product on site. Participants must complete at most 75% of final product prior to arrival to event. 4. Participants will have 15 minutes for clean-up and transportation of the final product to judging area. Participants must transport their cake without assistance of others. 5. Evaluators will have 10 minutes to inspect the product for the skill areas indicated by the participant. 6. Participants will return at designated time to pick up final product or the final product will be discarded.
Rules 1. No design element (flowers, molded items, etc.) can be store bought. 2. At least 25% of the final product must be edible. 3. At least 25% of the final product must be done on sight in the presence of the evaluators. 4. The final product should reflect the participant’s interpretation of the current year’s state program of work theme. 5. Product must be presented on a cake stand or board. 6. Product will be completed in one area and then moved to a final judging area. 7. Boards or cake stands must be covered in a food safe material. 8. Displays made of cupcakes will not be judged. 9. Product can be made of actual cake, rice/ marshmallow product or Styrofoam as long as 25% of the overall product is edible. 10. For those participants who chose stacking or filling, a slice must be taken from one layer of the final product and displayed on a plate along with the product for evaluators review.
GENERAL INFORMATION Individual or Prepare Ahead Setup Production Equipment Cleaning Time Total Time Team Event of Time Time Time Provide 1 hour and Individual 75% of cake 10 minutes 1 hour 15 minutes None 25 minutes
PRESENTATION ELEMENTS ALLOWED Costumes/ File Flip Visual Audio Easel(s) Portfolio Equipment Skits Visuals Uniforms Folder Chart(s) Equipment
X Provided by Participant
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Cake DesignCake Event Procedure & Time Requirements for Virtual Competition
1. No design element (flowers, molded items, etc.) can be store bought. 2. At least 25% of the final product must be edible. 3. At least 25% of the final product must be done during recorded production time. 4. The final product should reflect the participant’s interpretation of the current year’s state program of work theme. 5. Product must be presented on a cake stand or board. 6. Boards or cake stands must be covered in a food safe material. 7. Displays made of cupcakes will not be judged. 8. Product can be made of actual cake, rice/ marshmallow product or Styrofoam as long as 25% of the overall product is edible. 9. For those participants who chose stacking or filling, a slice must be taken from one layer of the final product and displayed on a plate along with the product for evaluators review.
PRESENTATION RECORDING SPECIFICATIONS Participants will submit a maximum 15-minute video recording of them completing the requirements of this event. The timing of the video is as follows:
Timing Topic Specifications Each participant must verbally introduce themselves by name, chapter and level. Participant will verbally explain the design theme choices and Up to 1 minute Introduction anticipated results. Stations may be already set up with equipment and product to be used.
Participant will have 1 hour to complete at least 25% of their final product. For purposes of the video, the student will speed up the video (time Up to 1 hour condense) so that production is condensed to no more than 13 minutes of production time; Cake Design recording time. The recording should be done in one take (no editing, starting condensed to Production over, etc.) and should show the work surface in its entirety and the student at all times. Items to include in the video are sanitation, technical industry skills 12-minutes used during design production. Instrumental background music may be used but should not be distracting.
Participant will have up to 2 minutes to present their finished cake design. Participant should provide a close up view of the product, verbally explain design choice as it relates to the theme, and any challenges or additional Up to 2-minutes Closing explanation of the product. This is not a voice over, but a presentation of the product by the participant. For participants who chose stacking or filling, a slice must be taken from one layer of the final product, displayed on a plate along with the product, with close up view provided.
Each entry will post the required documents (as specified below) following instructions from Colorado FCCLA prior to the competition.
Portfolio Upload one (1) PDF file, designed so that viewers are able to scroll through the digital document. This must be an online file and not require the viewer to download it. Include : Cake Design Skills Selection Chart Presentation Participants will submit a maximum 15-minute video recording of them completing the requirements of this event. The timing of the video is listed in the presentation recording Video specifications Automatic Scoring Participants will automatically receive full points on the Point Summary Form and the Rubric for the following items: Transportation.
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Personal Appearance Participants will be well groomed and wear appropriate, clean attire meeting the following standards:
Clean and appropriate, uniform including professional chef attire (chef coat/jacket; industry pants Uniform or commercial uniform pants; apron; hair covering or chef hat; closed-toe, low heel, kitchen shoes made with non-slip soles and sealed non-melting uppers (canvas shoes are not appropriate).
Facial jewelry is concealed with bandages. No additional jewelry, except a watch, is allowed. Facial hair is permitted if appropriate covering is used. Hair is properly restrained with hairnet if Personal Hygiene hair extends past the neck line. Minimal makeup, no cologne or nail polish. Hand washing is done frequently.
Performance Skills Participants will have 1 hour to complete at least 25% of their final product on site. Participants must complete at most 75% of final product prior to arrival to event.
Work Works effectively and workstation is organized to complete tasks within time allowed. Organization Craftsmanship The final product exhibits a high level of craftsmanship. Transportation The final product is successfully transported by the participant to evaluation area. Sanitation Workstation is clean, neat, and sanitized to industry standards. Selected Skills The final product is evaluated on the 8 skills selected on the Cake Design Skill Selection Chart. Appearance The final product appearance is neat and demonstrates a high level of skills. 25% Edible The final product is made of at least 25% edible food product. 25% Onsite 25% of the final product is prepared onsite.
Theme The final product exhibits a high level of creativity, imagination, and innovation in interpreting the state program of work theme. Interpretation
Oral Presentation
In-Person Competition
Response to Provide clear and concise answer to evaluator’s questions regarding project Questions
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Cake DesignCake
State Program of Work Theme The 2020– 2022 Colorado FCCLA State Program of Work is Hollywood— Walk the Red. Learn more about the theme on the Colorado FCCLA website.
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Cake DesignCake Terminology Airbrush: utilizing an airbrush and edible paint in order to get the desired color and appearance Border: an unbroken ribbon of icing to decorate the top, sides and bottom edges of a cake
Buttercream: a very rich icing made by using butter and icing sugar that is beaten until smooth
Carneille: an elaborate piping technique that resembles lace Carving/ Shaping: adding or taking away from a cake in order to get a desired shape or texture Coloring: adding coloring agents to your cake batter in order to change or enhance the natural color Color Striping: adding piping gel or food coloring into a piping bag, usually on the side of the bag Filigree: a delicate and elegant decorating technique that is made of up of swirls, dots and a variety of other shapes. Can be reminiscent of lace or paisley. You can use a variety of tips to achieve this look Fillings: placing icing or preserves between two layers of cake Fondant Work: fondant is icing sugar dough that can be handled like bread or pie dough and rolled into smooth sheets and draped over cakes to provide a flawless finish. Fondant can also be used to mold or form items like flowers, ribbons, etc. Ganache: an extremely sweet and rich chocolate, which is used as icing or filling. It is made of chocolate and heavy cream Gelatin: gelatin products that are used as decorative pieces Gum Paste: edible dough with clay like appearance, which is used to create edible flowers and figures. It can also be rolled very thin to make intricate ribbons and lacework Hand Shaped Chocolate: any design technique that doesn’t utilize molds to get the desired appearance Hand Shaped-Sugar/ Pulled Sugar: technique in which boiled sugar is pulled and manipulated to produce flowers and bows Image Transfer (Sugar Paper, Etc): images can be printed on image transfer paper and can be applied to buttercream frosting or lightly dampened fondant Layered Cake: is a cake consisting of multiple stacked sheets of cake, held together by frosting or another type of filling, such as jam or other preserves Line: using a piping bag and a variety of tips to achieve different lines on your cake; width and line design varies Luster Dust: similar to glitter, luster dust is edible and adds shimmer and sparkle to a cake. It can come in a fine powder or in flecks Marzipan: paste made of ground almonds, sugar and egg whites. This paste is then used to make edible flowers or fruits to decorate a cake. Marzipan can also be rolled in sheets, like fondant and used as a smooth base for Royal Icing Molded Chocolate: pouring chocolate into a mold in order to get a desired shape or form Molded Sugar: pouring sugar into a mold in order to get a desired shape or form Painting: Using a brush or finger to apply edible paint to the exterior of the cake for decorative purposes Pastillage: is a Fondant (Sugar Paste) that is perfect for making decorations, as it dries quickly and becomes very hard. This paste can be rolled very thin and formed into everything from decorative boxes to lifelike flowers Piping Gel: tint or flavor with concentrated oils of differing flavors to make various designs. With this gel you can even make a design transfers Poured Chocolate: creating designs by pouring the chocolate or using a piping bag Poured Sugar: creating the designs by pouring the sugar onto the cake (ex. A poured sugar waterfall) Run-In/ Color Flow: piping of a runny royal icing onto parchment paper or acetate paper into an outlined shape. Sculpted Items: using tools to form items like cake or modeling chocolate into a desired shape Stacking: Stacking is the most architectural method of tiered cake construction. Tiers are placed directly on top of one another and pillars are not used. Cakes are supported and stabilized by dowel rods and cake boards String: the process of piping an icing mixture like royal icing in dramatic, swag-like patterns that usually hang elegantly from the top rim of a decorated cake Tiers: segments of layered cake that are stacked one on top of another or utilize columns to provide additional height 18 Colorado Competitive Events Guide Colorado Family, Career and Community Leaders of America
Cake DesignCake
Skills Selection Chart
Name of Participant
Chapter Level
Instructions: Each participant’s project must represent at least 8 of the skills listed below. At the designated participa- tion time, each participant will turn in 3 copies of this page with the 8 skills represented in the project checked. In the event that more than 8 skills are represented in a project, participants should check the eight that best reflect the quality and difficulty of work accomplished. If participants check more than eight skills, the first eight on the list only will be evalu- ated.
Cake Skills Accents Airbrush Carnelli Work Carving/Shaping Chocolate Work Color Striping Figure Piping Filigree Work Fillings Fondant Work Gum Paste Work Icing Work Image Transfer Lace Work Layering Line Work Marzipan Work Molded Figures Molded Items Painting Pastillage Work Piping Gel Or Gelatin Piping Techniques Run-In Or Color Flow Sculpting Stacking String Work Sugar Work
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Cake Design Rubric
Name of Participant Chapter State _____ Team # Group # Level
Personal Appearance Points 0 1 2-3 4-5 Proper uniform not Dirty uniform and/or Clean uniform but Clean and proper worn by participant missing 3—4 items of missing 1—2 items uniform: professional professional dining of professional dining room attire and room and kitchen dining room attire kitchen safe shoes/ Uniform safe shoes/ visible and kitchen safe no visible jewelry or jewelry or facial shoes/ some visible facial jewelry jewelry not concealed jewelry or facial concealed jewelry not concealed 0 1 2-3 4-5 Personal hygiene is Personal hygiene is Personal hygiene is Personal hygiene is Personal at unacceptable level at acceptable level/ at good level/ hair is highly regarded/ hair Hygiene hair is not properly properly restrained is properly restrained restrained Performance Skills Points 0 1-2-3 4-5-6-7 8-9-10 There are incomplete Some food products Tasks not Tasks are done in an products completed/ food completed in an efficient order/ products were left organized manner/ workstation is kept Work unattended/ the food items prepared clear and equipment Organization workstation is in order, but station is stored as it is used unorganized may be slightly disorganized/ too much time spent on one task 0 1-2-3 4-5-6-7 8-9-10 Did not use correct Did not use correct Used correct Used correct techniques and techniques or only techniques and techniques and Craftsmanship procedures or only used them for 3-4 of procedures for 5-7 procedures for all 8 used them for 1-2 of the skills. of the skills. skills. the skills. 0 1 There was damage to the product while There was no damage to the product and Transportation transporting or needed assistance. transported without assistance.
0 1 2-3 4-5 Station is not Equipment is Most equipment is Equipment is sanitized or cleaned. improperly stored or properly stored or sanitized and cleaned Sanitation sanitized. sanitized. between tasks. Equipment is properly stored.
Selected See separate Cake Design Skill Area Rubric for additional criteria ratings. Skills Transfer total points earned for 8 selected skill areas to the “Points” column at right.
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Cake DesignCake 0 1-2-3-4 5-6-7-8-9-10 11-12-13-14-15 The product is The product is either The product is The appearance is presentable or neat. not presentable or presentable and neat, neat, there is There is not a high neat. There is little but the level of skills evidence of Appearance level of skills or high level of skills or and difficulty is not consistent execution difficulty evident. difficulty evident. very high. of high level skills
and difficulty. The product is stable and presentable.
0 1 2-3 4-5 25% Edible 0-5 % of the product 5-10% of the product 10-15% of the 15-25% of the is edible. is edible. product is edible. product is edible. 0 1 2-3 4-5 0-5% of the product 5-10% of the product 10-15% of the 15-25% of the 25% Onsite is done at the is done at the product is done at the product is done at the competition. competition. competition. competition.
0 1-2-3 4-5-6-7 8-9-10 Cake does not The theme is slightly The theme is mostly The theme is Theme represent theme. recognized. recognized. immediately Interpretation recognizable in the product. In– Person Only: Verbal Score Points 0 1 2-3 4-5 Participant was not More than 2 Incomplete answer All questions are Response to able to answer incomplete or on one or two answered fully and Evaluator questions. incorrect questions. questions. One correctly. Questions answer could have been incorrect. Virtual Only: Video Specifications Points Introduction 0 1 0 or 1 point Introduction is not included or exceeds 1 Includes name, chapter, level and provides full descrip- minute tion of design choices; does not exceed 1 min.
Design Content 0 3 0 or 3 points Evident that recording is not done in one take, Recording done in one take with no editing, shows the does not show the work surface and student at work surface and student all times, does not exceed 12 all times, or exceeds 12 minutes minutes
Closing 0 1 0 or 1 point Does not provide product close-up, does not Presents final product in 360 degree close up; explains give any additional explanation, or exceeds 2 and challenges or additional information; does not exceed minutes 2 minutes
Disqualification __ Did not appear for final clean up Total Score (Maximum 100):
Penalties (5 points each) __ Did not attend orientation Minus Penalty:
__ Did not bring necessary equipment Final Score:
__ Receives help transporting cake
Additional Comments: Evaluator # ______
Evaluator Initial ______
Consultant Initial ______
Circle rating achieved: Gold 90-100 points Silver 70-89.99 points Bronze 1-69.99 points
Colorado Family, Career and Community Leaders of America Colorado Competitive Events Guide 21
Cake Design Selection Area Rubric
Name of Participant Chapter State Team # Group # Level
Evaluation Criteria Points 3 = Excellent Choice Fondant Work 0 = Not Done 1 = Choose Better 2 = Good Choice Smooth, no cracks, no bubbles, consistent colors Icing Work 0 = Not Done 1 = Choose Better 2 = Good Choice 3 = Excellent Choice Consistent, smooth Piping Techniques 0 = Not Done 1 = Choose Better 2 = Good Choice 3 = Excellent Choice Consistent, recognizable Layering 0 = Not Done 1 = Choose Better 2 = Good Choice 3 = Excellent Choice Even, stable, balanced Stacking 0 = Not Done 1 = Choose Better 2 = Good Choice 3 = Excellent Choice Stable, level, even Molded Items (Sugar, 3 = Excellent Choice Stable, identifiable, free of cracks & Chocolate, Etc) 0 = Not Done 1 = Choose Better 2 = Good Choice defects Chocolate Work 0 = Not Done 1 = Choose Better 2 = Good Choice 3 = Excellent Choice Smooth, solid, tempered properly Airbrush/Painting 0 = Not Done 1 = Choose Better 2 = Good Choice 3 = Excellent Choice Even, appropriate color, neat 3 = Excellent Choice Gum Paste Work 0 = Not Done 1 = Choose Better 2 = Good Choice Neat, no cracks, smooth Carving/Shaping/ 0 = Not Done 1 = Choose Better 2 = Good Choice 3 = Excellent Choice Sculpted Neat, identifiable, accurate shaping Pastillage Work 0 = Not Done 1 = Choose Better 2 = Good Choice 3 = Excellent Choice Stable, smooth, clean edged Accents- Bows, 3 = Excellent Choice Ribbon, Luster, Dust, 0 = Not Done 1 = Choose Better 2 = Good Choice Appropriate amount, neat, Etc appropriate usage Color Striping 0 = Not Done 1 = Choose Better 2 = Good Choice 3 = Excellent Choice Straight, even Piping Bag With A 3 = Excellent Choice Color Gel Or Icing And 0 = Not Done 1 = Choose Better 2 = Good Choice Neat, appropriate thickness, Then Piping) consistent color Use Of Piping 0 = Not Done 1 = Choose Better 2 = Good Choice 3 = Excellent Choice Supports theme, neat, consistent Gel Or Gelatin 0 = Not Done 1 = Choose Better 2 = Good Choice 3 = Excellent Choice Solid, consistent color Marzipan Work 0 = Not Done 1 = Choose Better 2 = Good Choice 3 = Excellent Choice Smooth, consistent, supports theme Image Transfer (Sugar 3 = Excellent Choice 0 = Not Done 1 = Choose Better 2 = Good Choice Paper, Etc) Sharp, identifiable, smooth Run-In Or Color 0 = Not Done 1 = Choose Better 2 = Good Choice 3 = Excellent Choice Even, consistent, appropriate 3 = Excellent Choice Fillings 0 = Not Done 1 = Choose Better 2 = Good Choice Flavor profile, execution, looks neat/ even, no bleeding into icing Figure Piping 0 = Not Done 1 = Choose Better 2 = Good Choice 3 = Excellent Choice Readable, neat 3 = Excellent Choice Molded Figures 0 = Not Done 1 = Choose Better 2 = Good Choice Smooth, Supports theme Filigree Work 0 = Not Done 1 = Choose Better 2 = Good Choice 3 = Excellent Choice Even pattern, consistent, neat Line Work 0 = Not Done 1 = Choose Better 2 = Good Choice 3 = Excellent Choice Straight, even String Work 0 = Not Done 1 = Choose Better 2 = Good Choice 3 = Excellent Choice Even, consistent, straight 3 = Excellent Choice Lace Work 0 = Not Done 1 = Choose Better 2 = Good Choice Neat, consistent Carnelli Work 0 = Not Done 1 = Choose Better 2 = Good Choice 3 = Excellent Choice Consistent, even pattern Sugar Work 0 = Not Done 1 = Choose Better 2 = Good Choice 3 = Excellent Choice No cracks, uniform color, stable
TOTAL SCORE FOR SKILL AREA 24 Possible Points 22 Colorado Competitive Events Guide Colorado Family, Career and Community Leaders of America
Fashion Sketch Fashion Sketch, an individual state competitive event, recognizes participants for their ability to design and sketch a croquis based upon a provided design scenario. This event is based on the National Skill Demonstration Event but this event does not continue on to a national level conference.
Career Pathway Visual Arts & Design
Event Levels Level 1: through grade 8 Level 2: grades 9-10 Level 3: grades 11-12
Event Procedure & Time Requirements for In-person Competition 1. Participants will attend a required Orientation Meeting at a time and place designated prior to the event. 2. At designated participation, participants will be given the design scenario. Participants will have 5 minutes to brainstorm and then have 35 minutes to design, sketch, color croquis, and complete the Elements and Principles of Design worksheet. 3. Participants are required to bring the following supplies: 1 file folder (plain, of any color); colored pencils, crayons, and/ or markers; pencil sharpener(s), and ruler(s). No reference materials are allowed. FCCLA will provide one copy of the Elements and Principles of Design worksheet, one croquis, and plain paper to each participant. Participants may draw their own croquis if they choose. Croquis of different sexes, ages, and body types will be provided. 4. Participants will deliver an oral presentation of up to 5 minutes in length, using completed croquis and Elements and Principles of Design worksheet. A 1-minute warning will be give at 4 minutes. Participants will be asked to stop at 5 minutes. Following the oral presentation, the participant will provide the completed croquis and worksheet to the evaluators in the file folder. 5. Evaluators will have up to 5 minutes to ask questions, score, and write comments for each participant. 6. Contents of the file folder will be returned to the participant with scored rubrics.
GENERAL INFORMATION Prepare Maximum Oral Evaluation Individual or Brainstorm Design Equipment Ahead of Presentation Interview Total Time Team Event Time Time Provide Time Time Time Croquis, Individual File Folder 5 minutes 35 minutes 5 minutes 5 minutes scenario, 50 minutes worksheet
PRESENTATION ELEMENTS ALLOWED Costumes/ File Flip Props/ Visual Audio Uniforms Easel(s) Folder Chart(s) Portfolio Pointers Skits Equipment Visuals
X
Colorado Family, Career and Community Leaders of America Colorado Competitive Events Guide 23
Fashion SketchFashion Event Procedure & Time Requirements for Virtual Competition
PRESENTATION RECORDING SPECIFICATIONS Participants will submit a maximum 11-minute video recording of them completing the requirements of this event. The timing of the video is as follows:
Timing Topic Specifications Each participant must verbally introduce themselves by name, chapter and Up to 1 minute Introduction level. Participant will verbally explain the overall design choices and anticipated results. Participants will have 35 minutes to design, sketch, color croquis, and complete the Elements and Principles of Design worksheet. For purposes of the video, the student will speed up the video (time Up to 35 minutes condense) so that production is condensed to no more than 7 minutes of production time; Design Production recording time. The recording should be done in one take (no editing, starting condensed to over, etc.) and should show the work surface in its entirety and the student at 7-minutes all times. Items to include in the video are sanitation, technical industry skills used during design production. Instrumental background music may be used but should not be distracting.
Participant will have up to 3 minutes to present their finished design using completed croquis and Elements and Principles of Design worksheet. Up to 3-minute Closing Participant should provide a close up view of the products, and verbally explain any challenges or additional explanation of the product. This is not a voice over, but a presentation of the product by the participant.
Each entry will post the required documents (as specified below) following instructions from Colorado FCCLA prior to the competition.
Portfolio Upload one (1) PDF file, designed so that viewers are able to scroll through the digital document. This must be an online file and not require the viewer to download it. Include : Elements and Principles Design Worksheet, Croquis Presentation Participants will submit a maximum 15-minute video recording of them completing the requirements of this event. The timing of the video is listed in the presentation recording Video specifications Automatic Scoring Participants will automatically receive full points on the Point Summary Form and the Rubric for the following items: Transportation.
24 Colorado Competitive Events Guide Colorado Family, Career and Community Leaders of America
Fashion Fashion Sketch
Fashion Sketching At designated time, each participant will receive a design scenario. Participants will have 5 minutes to brainstorm about the outfit to incorporate into the scenario, 35 minutes to design, sketch, and color one outfit on a croquis. Participants will complete the Elements and Principles of Design Worksheet.
Produce a design that is neatly rendered, sketched, colored and includes extra details
Sketching Techniques (zippers, stitching, buttons, seam lines). Design Scenario Make appropriate choices to meet the design scenario. Elements of Evidence that all four parts of the elements of design are included in the sketch—color, line, texture, and shape. Design Evidence that all five parts of the principles of design are include in the sketch— proportion, Principles of balance, rhythm, emphasis, and harmony. Design Incorporate accessories into sketch—jewelry, gloves, hats, sunglasses, scarves, handkerchiefs. Accessories
Creative and Execute original thought and planned out designs of croquis. Original Designs Croquis is clean and crisp with no excessive eraser marks. Outline the croquis in black pen or Craftsmanship pencil. Oral Presentation The oral presentation may be up to 5 minutes in length and is delivered to the evaluators. Evaluators will ask questions following the presentation.
Deliver oral presentation in an organized, sequential manner; concisely and thoroughly summarize Organization/ project. This delivery will need to explain the use of elements and principles of design in the Delivery sketch.
Content Show evidence of fashion design knowledge and skills. Participants may use the Elements and Knowledge Principles of Design worksheet, if desired. Voice Speak with appropriate force, pitch, and articulation.
Body Language/ Use appropriate body language including gestures, posture, and mannerisms. Wear clothing that Clothing Choice meets the conference dress code. Grammar/ Word Use proper grammar, word usage, and pronunciation. Usage/ Pronunciation Response to Provide clear and concise answers to evaluators’ questions regarding the project. Questions are asked after the presentation. Questions
In-Person Competition
The oral presentation may be up to 5 minutes in length and is delivered to the evaluators. Evaluators will ask questions following the presentation.
Response to Provide clear and concise answer to evaluator’s questions regarding project Questions
Colorado Family, Career and Community Leaders of America Colorado Competitive Events Guide 25
Fashion Sketch Point Summary
Name of Participant Chapter State _____ Team # Group # Level
Directions 1. Make sure all information at top is correct. If the participant does not show, please write “No Show” across the top and return with other forms. 2. At the conclusion of scoring, verify evaluator scores and fill in information below. Calculate the final score and ask for evaluators’ verification. Place this form in front of the completed rubrics and paper clip all items related to the participant together. Please do NOT staple. 3. At the end of competition in the room, double check all scores, names, and team numbers to ensure accuracy. 4. Please check with the Event Consultant or Colorado FCCLA Staff if there are any questions regarding the evaluation process.
Event Consultant Check Points
Orientation 0 2 Did not attend Attended orientation 0 or 2 points 0 2 File Folder No File Folder presented File Folder is presented with correct labeling 0 or 2 points
Punctuality 0 1 Participant was late for presentation Participant was on time for presentation 0 or 1 point
Event Consultant Total Evaluators’ Scores (5 points possible) Evaluator 1 Initials
Average Evaluator Score Evaluator 2 Initials (95 points possible) Evaluator 3 Initials Final Score Total Score divided by number of evaluators (Average Evaluator Score plus Room Consultant Total) Evaluator 1 = Average Evaluator Score
Verification of Final Score and Rating Evaluator 1 ______Evaluator 2 ______Evaluator 3 ______Event Consultant ______
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Fashion Sketch Rubric
Name of Participant Chapter State _____ Team # Group # Level
Personal Appearance Points 0-1-2-3 4-5-6-7 8-9-10-11 12-13-14-15 No attempt has been An attempt has been Participant is able to Drawing techniques made to add realistic made to add realistic add realistic detail, are applied in an detail, shading or a detail, shading or a shading or a variety expressive, Sketching variety of line to add variety of line to add of line to add thoughtful manner to Technique texture and interest texture and interest texture and interest add realistic detail, shading or a variety of line to add texture and interest
0 1-2 3 Design The situation was not taken The situation was somewhat Situation was taken into Scenario into consideration when considered but not fully consideration when planning the outfit realized in planning the outfit planning the outfit
0-1-2-3 4-5-6-7 8-9-10-11 12-13-14-15 Only one element Only two out of four Only three out of It was evident that was utilized in the elements were visible four elements were color, shape, texture, Elements of outfit. in the outfit visible in the outfit and line all played a Design role in the design of the outfit
0-1-2-3 4-5-6-7 8-9-10-11 12-13-14-15 Only one principle Only two out of five Only three or four It was evident that was utilized in the principles were out of five principles balance, rhythm, Principles of outfit. visible in the outfit were visible in the proportion, emphasis, Design outfit and harmony all played a role in the design of the outfit 0 1 2 3 No evidence of One accessory was Accessories were Accessories were accessories used used to complement creatively used to Accessories the outfit, but were complement the not various in basic outfit. Various assortment types of accessories were included 0 1 2 3 Creativity and Design shows little or Design lacks sincere Design Design demonstrates Original no evidence of originality demonstrates a unique level of Design original thought originality originality
0-1 2 3-4 5-6 Final sketch is not Final sketch Final sketch Final sketch outlined outlined. There are somewhat outlined. outlined with eraser with eraser marks not excessive eraser There are some marks not apparent. apparent. There are Craftsmanship marks. Lacks neat eraser marks on There are some no small scuffs or and clean sketch. It is a neat small scuffs or other other markings on presentation and somewhat clean markings on paper. paper. It is a neat and presentation It is a neat and clean presentation. clean presentation.
Colorado Family, Career and Community Leaders of America Colorado Competitive Events Guide 27
Fashion Sketch Fashion Oral Presentation Points 0-1-2 3-4-5 6-7-8 9-10 Presentation is not Presentation covers Presentation gives Presentation covers completed or does all project elements complete information all relevant Organization not explain the and principles of on the elements and information with a Delivery elements principles of design, however with principles of design, seamless and logical design minimal explanation however it does not delivery
flow well
0 1-2 3-4 5 None shared or Minimal knowledge Knowledge of fashion Knowledge of fashion information shared shared during design concepts is design concepts is Content was incorrect presentation evident and shared at evident and Knowledge times during the incorporated presentation throughout the presentation 0 1-2 3-4 5 No voice qualities are Voice quality is Voice quality is good, Voice quality is Voice used effectively adequate though could improve outstanding and pleasing to listen to 0 1-2 3-4 5 Body Body language Body language Body language Body language Language/ shows nervousness shows minimal portrays participant is enhances the Clothing and unease/ nervousness/ at ease/ appropriate presentation/ Choice inappropriate clothing appropriate clothing clothing appropriate clothing 0 1-2 3-4 5 Grammar/ Excessive (more than Some (3-5) Few (1-2) Presentation has no Word Usage/ 5) grammatical and grammatical and grammatical and grammatical and Pronunciation pronunciation errors pronunciation errors pronunciation errors pronunciation errors In– Person Only 0 1-2 3-4 5 Did not answer Responses to Responses to Responses to evaluator’s questions questions did not questions were questions were Response to indicate adequate appropriate and appropriate and Questions understanding of reflect good reflect excellent skills needed understanding of understanding of skills needed skills needed Virtual Only Introduction 0 1 0 or 1 point Introduction is not included or exceeds 1 Includes name, chapter, level and provides full descrip- minute tion of design choice; does not exceed 1 min.
Design Content 0 3 0 or 3 points Evident that recording is not done in one take, Recording done in one take with no editing, shows the does not show the work surface and student at work surface and student all times, does not exceed 7 all times, or exceeds 7 minutes minutes
Closing 0 1 0 or 1 point Did not use completed croquis and Elements Uses completed croquis and Elements and Principles of and Principles of Design worksheet or explain Design worksheet and explains any challenges or addi- any challenges or additional explanation of the tional explanation of the product, does not exceed 3 product or exceeds 3 minutes minutes Additional Comments: Total Score (95 points possible)
Evaluator # ______
Evaluator Initial ______
Consultant Initial ______
28 Colorado Competitive Events Guide Colorado Family, Career and Community Leaders of America
Fashion Sketch Fashion Elements and Principles of Design Worksheet
Name of Participant Chapter State _____ Team # Group # Level
In-Person Competition: To be completed by participant at the designated participation time. Place completed worksheet in file folder, along with croquis, and provide to evaluators following the oral presentation.
Virtual Competition: To be completed by participant during Design Production time. Include document in Portfolio upload.
Elements of Design
Element Explain Element and how it has been incorporated in the sketch
Line
Shape
Texture
Color
Principles of Design Principle Explain Principle and how it has been incorporated in the sketch
Proportion
Balance
Emphasis
Rhythm
Harmony
Colorado Family, Career and Community Leaders of America Colorado Competitive Events Guide 29
Fashion Stylist
Fashion Stylist, an individual state competitive event, recognizes participants for demonstrating their knowledge of fashion merchandising by selecting two coordinating outfits for a customer/model that fits with the budget of the specific situation. Participants must prepare a oral presentation to explain the selection of the outfits.
Career Pathway Visual Arts & Design
Event Levels Level 1: through grade 8 Level 2: grades 9-10 Level 3: grades 11-12
Event Procedure & Time Requirements for In-person Competition 1. Participants will attend a required Orientation Meeting at a time and place designated prior to the event and select the gender of their model. 2. Participants will be given a maximum of 30 minutes at selected location to review scenario, select the two outfits and accessories for their customer/model, and complete the budget worksheet. Participants should bring a writing utensil and calculator. 3. At the designated time, participant will have 5 minutes to assist model in dressing in the selected outfits. 4. Participants will deliver an oral presentation of up to 5 minutes in length on selected outfit. A 1-minute warning will be give at 4 minutes. Participants will be asked to stop at 5 minutes. 5. Evaluators will have up to 5 minutes to ask questions, score, and write comments for each participant.
Rules 1. The event will consist of a simulated situation and the response to an oral question(s). The presentation should be a minimum of four minutes and cover: assisting customer; merchandise selection, including garment coordination, appropriate for coloring, fiber content, etc. 2. The participant should be appropriately attired for the position of a fashion stylist. 3. No note cards will be allowed during the event.
GENERAL INFORMATION Prepare Outfit Maximum Oral Evaluation Individual or Event Equipment Ahead of Selection Presentation Interview Total Time Team Event Setup Time Provide Time Time Time Time Scenario, Individual None 30 minutes 5 minutes 5 minutes 5 minutes 45 minutes clothing
PRESENTATION ELEMENTS ALLOWED Costumes/ File Flip Props/ Visual Audio Uniforms Easel(s) Folder Chart(s) Portfolio Pointers Skits Equipment Visuals
30 Colorado Competitive Events Guide Colorado Family, Career and Community Leaders of America
Fashion Stylist Fashion
Event Procedure & Time Requirements for Virtual Competition
PRESENTATION RECORDING SPECIFICATIONS
Participants will submit a maximum 12-minute video recording of them completing the requirements of this event. The timing of the video is as follows:
Timing Topic Specifications Each participant must verbally introduce themselves by name, chapter and Up to 1 minute Introduction level. Participant will verbally explain their overall vision for the scenario and anticipated results Participants will have 30 minutes using selected website to review scenario, select the two outfits and accessories for their customer/model, and complete the budget worksheet. For purposes of the video, the student will speed up Up to 30 minutes the video (time condense) so that production is condensed to no more than 6 production time; Design Production minutes of recording time. The recording should be done in one take (no condensed to editing, starting over, etc.) and should show the work surface in its entirety 6-minutes and the student at all times. Items to include in the video are garment and accessory selection and budget completion. Instrumental background music may be used but should not be distracting. Participant will have up to 5 minutes to present in length on selected outfit and verbally explain any challenges. This is not a voice over, but a Up to 5-minute Closing presentation of the product by the participant.
Each entry will post the required documents (as specified below) following instructions from the state or national
Design Components Upload one (1) PDF file, designed so that viewers are able to scroll through the digital File document. This must be an online file and not require the viewer to download it. Include up to 15 photos of the contents of the outfit , including accessories, to show detail for evaluation. Oral Presentation Participants will submit a maximum 12-minute video recording of them completing the requirements of this event. The timing of the video is listed in the presentation recording Video specifications Automatic Scoring Participants will automatically receive full points on the Point Summary Form and the Rubric for the following items: Event Online Orientation Documentation, Punctuality and Model Appropriate.
Rules 1. The event will consist of a simulated situation. The presentation should be a minimum of four minutes and cover: merchandise selection, including garment coordination, appropriate for coloring, fiber content, etc. 2. The participant should be appropriately attired for the position of a fashion stylist. 3. No note cards will be allowed during the event.
Colorado Family, Career and Community Leaders of America Colorado Competitive Events Guide 31
Fashion Stylist Fashion Personal Appearance Participants will wear clothing that meets conference dress code and is appropriate for the fashion and design industry.
Personal Dressed professionally as a fashion stylist including hair and accessories that enhance Appearance presentation and profession.
Merchandise Selection
Participants will have 30 minutes at selected location to review scenario, select the two outfits and accessories for their customer/model, and complete the budget worksheet. Participants should bring a writing utensil and calculator.
Appropriate Selected outfits are appropriate for the scenario and on trend for the age of the client. Outfit Selected accessories coordinate with and enhance the outfit. Accessories
Selected outfits fit the model’s body type and enhance the look of the model’s hair color and skin Model tone. Selected outfits are selected based on wearability Levels of care, wash, and fiber content. Wearability
Coordination of Outfits
Each of the selected items of the two outfits coordinate within each outfit and are interchangeable Outfits Coordinate between the two outfits.
Outfits must fit within the given budgets, including sales tax. Budgets
In-Person—Participants will have 5 minutes to assist model in dressing in the selected outfits.
Oral Presentation The oral presentation may be up to 5 minutes in length and is delivered to the evaluators. Evaluators will ask questions following the presentation.
Organization/ Deliver oral presentation in an organized, sequential manner; concisely and thoroughly summarize Delivery outfits. Content Show evidence of textiles, fashion and apparel knowledge and skills. Knowledge
Voice Speak with appropriate force, pitch, and articulation.
Body Language/ Use appropriate body language including gestures, posture, and mannerisms. Wear clothing that meets the conference dress code. Clothing Choice
Grammar/ Word Use proper grammar, word usage, and pronunciation. Usage/ Pronunciation
Response to Provide clear and concise answers to evaluators’ questions regarding the project. Questions are asked after the presentation. Questions
32 Colorado Competitive Events Guide Colorado Family, Career and Community Leaders of America
Fashion Stylist Point Summary
Name of Participant Chapter State _____ Team # Group # Level
Directions 1. Make sure all information at top is correct. If the participant does not show, please write “No Show” across the top and return with other forms. 2. At the conclusion of scoring, verify evaluator scores and fill in information below. Calculate the final score and ask for evaluators’ verification. Place this form in front of the completed rubrics and paper clip all items related to the partici- pant together. Please do NOT staple. 3. At the end of competition in the room, double check all scores, names, and team numbers to ensure accuracy. 4. Please check with the Event Consultant or Colorado FCCLA Staff if there are any questions regarding the evaluation process.
Event Consultant Check Points
Orientation 0 3 Did not attend Attended orientation 0 or 3 points Punctuality 0 2 0 or 2 point Participant was late for presentation Participant was on time for presentation
Event Consultant Total Evaluators’ Scores (5 points possible) Evaluator 1 Initials
Evaluator 2 Initials Average Evaluator Score (95 points possible) Evaluator 3 Initials Final Score Total Score divided by number of evaluators (Average Evaluator Score plus Evaluator 1 = Average Evaluator Score Room Consultant Total)
Verification of Final Score and Rating Evaluator 1 ______Evaluator 2 ______Evaluator 3 ______Event Consultant ______
Circle rating achieved: Gold 90-100 points Silver 70-89.99 points Bronze 1-69.99 points
Colorado Family, Career and Community Leaders of America Colorado Competitive Events Guide 33
Fashion Stylist Rubric
Name of Participant Chapter State _____ Team # Group # Level
Personal Appearance Points 0 1-2 3-4 5 Dressed casually or Dressed business Dressed business Dressed inappropriate to casual or casual, clothing is professionally as a Personal profession inappropriate to appropriate to fashion stylist Appearance profession profession including hair and accessories that enhance presentation and profession
Merchandise Selection Points 0 1 2-3 4-5 Outfit Outfit is inappropriate Outfit displays Outfit is appropriate Outfit choice is for the scenario minimal knowledge of but choice is appropriate for 1 2 Appropriate scenario, items mediocre, very scenario and client Outfit selected are out of basic, some current age and is on trend trend or not trends selected appropriate 0 1 2-3 4-5 No accessories Too many or too little The accessories The accessories that provided accessories that that are paired with are paired with the Accessories distract or take away the outfit are mostly outfit coordinate well from the overall look complementary with the “perfect” amount 0 1 2-3 4-5 Selected outfit is not Outfit does not fit or Outfit compliments Outfit complements appropriate compliment the body the body type but the models body type type/ color or pattern the color or pattern perfectly with the Model choices do not choices do not color or pattern Appropriate compliment the necessarily look choices enhances the model’s hair and/or good with the look of the model’s skin tones model’s hair and/or hair and skin tones skin tones 0 1 2-3 4-5 Wearability is not One out of three Two out of three All wearability Levels Wearability addressed wearability Levels wearability Levels of wash, care, and addressed addressed fiber content discussed
Total Each Outfit Score
Add Scores of Outfit 1 + 2 Coordination of Outfits Points 0 1-2-3-4 5-6-7 8-9-10 Selected items are Each items is well Each piece selected Each piece selected not well thought out thought out but none is well thought out is well thought out Outfits and not of the selected pieces and at least one and more than one Coordinate interchangeable can be piece can be piece can be between outfits interchangeable interchangeable interchangeable between outfits with both outfits between both outfits
34 Colorado Competitive Events Guide Colorado Family, Career and Community Leaders of America
Fashion Stylist Fashion
0 1-2 3-4 4-5 Budget worksheet is Budget worksheet is Budget worksheet is Budget worksheet is not completed completed but math completed and math completed and math is incorrect/ is correct. Participant is correct. Student Participant did not used most of used majority of Budget use most of the provided budget but provided budget provided budget or may have gone over within $5 went significantly the budget by more over the budget than $5
Oral Presentation Points 0-1-2 3-4-5 6-7-8 9-10 Presentation is not Presentation covers Presentation gives Presentation covers completed or does all project elements complete information all relevant Organization not explain the principles of design, on the elements information with a Delivery elements principles of however with minimal principles of design, seamless and logical design/ exceeds 5 explanation/ exceeds however it does not delivery minutes 5 minutes flow well
0 1-2 3-4 5 No knowledge of Minimal knowledge of Knowledge of Knowledge of textiles, fashion and textiles, fashion and textiles, fashion and textiles, fashion and Content apparel shared or apparel shared apparel is evident apparel is evident Knowledge information was during presentation and shared at times and incorporated incorrect during the throughout the presentation presentation
0 1-2 3-4 5 No voice qualities are Voice quality is Voice quality is good, Voice quality is Voice used effectively adequate though could improve outstanding and pleasing to listen to
0 1-2 3-4 5 Body Body language Body language Body language Body language shows nervousness shows minimal portrays participant is enhances the Language/ Clothing and unease/ nervousness/ at ease/ appropriate presentation/ Choice inappropriate clothing appropriate clothing clothing appropriate clothing
0 1-2 3-4 5 Grammar/ Excessive (more than Some (3-5) Few (1-2) Presentation has no Word Usage/ 5) grammatical and grammatical and grammatical and grammatical and Pronunciation pronunciation errors pronunciation errors pronunciation errors pronunciation errors
In-Person Only Points 0 1-2 3-4 5 Did not answer Responses to Responses to Responses to evaluator’s questions questions did not questions were questions were Response to indicate adequate appropriate and appropriate and
Questions understanding of reflect good reflect excellent skills needed understanding of understanding of skills needed skills needed
Colorado Family, Career and Community Leaders of America Colorado Competitive Events Guide 35
FashionStyist
Virtual Only Points Introduction 0 1 0 or 1 point Introduction is not included or exceeds 1 Includes name, chapter, level and provides full descrip- minute tion of design choice; does not exceed 1 min.
Design Content 0 1 0 or 1 point Evident that recording is not done in one take, Recording done in one take with no editing, shows the does not show the work surface and student at work surface and student all times, does not exceed 6 all times, or exceeds 6 minutes minutes Closing 0 3 0 or 3 points Does not provide any explanation of selected Provides explanation of selected outfits and challenges, outfits or challenges, or exceeds 5 minutes does not exceed 5 minutes
Additional Comments: Total Score (95 points possible)
Evaluator # ______
Evaluator Initial ______
Consultant Initial ______
36 Colorado Competitive Events Guide Colorado Family, Career and Community Leaders of America
Fashion Stylist Fashion Budget Worksheet
Name of Participant
Chapter Level Budget Amount
To be completed by participant at the designated participation time. Please give to evaluators before your oral presentation.
Discount Item Name and Description Price of Item Totals (If Applicable)
Subtotal
Tax (8% Denver)
Grand Total
Colorado Family, Career and Community Leaders of America Colorado Competitive Events Guide 37
Front of the House
Front of the House, an individual or team state competitive event, recognizes participants who demonstrate “front of the house” skills within a dining atmosphere by setting a table with proper napkin fold, greeting and seating guests, presenting the menu, taking guests orders, serving guests mock food, demonstrating a tableside food presentation, and presenting a check. Throughout the simulated situation, evaluators from the food service industry will act as restaurant guests.
Career Pathway Hospitality and Tourism
Event Levels Level 2: grades 9-10 Level 3: grades 11-12
Event Procedure & Time Requirements 1. Participants will attend a required Orientation Meeting at a time and place designated prior. 2. Participants are required to bring a small, blank notepad and writing utensil. 3. Participants will have 5 minutes to setup required equipment for the event. 4. Participants will have 20 minutes to perform the following duties: Accurately set a dining room table for two people for a four course meal (bread, soup, salad, entrée and dessert) using one napkin-style fold. Greet and seat guests Offer menu (sample provided) Take guests’ orders Serve guests mock food Clear table for dessert Tableside presentation and service of Bananas Foster or Cherries Jubilee Present check 4. Evaluators will have up to 5 minutes to ask questions, score, and write comments for each participant. 5. Participants will have 10 minutes to clean workstation and table.
GENERAL INFORMATION Prepare Evaluation Individual or Event Tableside Clean Up Equipment Ahead of Interview Total Time Team Event Setup Time Presentation Time Provide Time Time Equipment, Individual None 5 minutes 20 minutes 5 minutes 10 minutes 40 minutes food
PRESENTATION ELEMENTS ALLOWED Costumes/ File Flip Visual Audio Uniforms Easel(s) Folder Chart(s) Portfolio Equipment Skits Equipment Visuals
X X
38 Colorado Competitive Events Guide Colorado Family, Career and Community Leaders of America
Front of the House
Event Procedure & Time Requirements for Virtual Competition
Throughout the simulated situation, two adult volunteers shall act as restaurant guests. Chapter Advisers are not eligible to serve as guests.
PRESENTATION RECORDING SPECIFICATIONS Participants will submit a maximum 22-minute video recording of them completing the requirements of this event. The timing of the video is as follows:
Timing Topic Specifications Each participant must verbally introduce themselves by name, chapter and Up to 1 minute Introduction level. Stations may be already set up with equipment and product to be used.
Participants will have 20 minutes to perform the following duties: Accurately set a dining room table for two people for a four course meal (bread, soup, salad, entrée and dessert) using one napkin-style fold. Participant should provide a close up view of the table setting Greet and seat guests Offer menu (sample provided) Take guests’ orders Up to 20 minutes Front of House Serve guests mock food performance time Performance Clear table for dessert Tableside presentation and service of Bananas Foster or Cherries Jubilee Present check
The recording should be done in one take (no editing, starting over, etc.) and should show the work area in its entirety and the student at all times. Items to include in the video are sanitation, technical industry skills used during
Participant will have up to 1 minute to present their finished tableside dish. Participant should provide a close up view of the product, and verbally Up to 1-minute Closing explain any challenges or additional explanation of the performance. This is not a voice over, but a presentation by the participant.
Colorado Family, Career and Community Leaders of America Colorado Competitive Events Guide 39
Front of the House Personal Appearance Participants will be well groomed and wear appropriate, clean attire meeting the following standards:
Clean and appropriate, uniform including professional dining room attire (button down, pressed shirt, industry pants or commercial uniform pants; half apron; closed-toe, low heel, kitchen shoes Uniform made with non-slip soles and sealed non-melting uppers (canvas shoes are not appropriate). No chef coats for this event are allowed.
Facial jewelry is concealed with bandages. No additional jewelry, except a watch, is allowed. Facial hair is permitted if appropriate covering is used. Hair is properly restrained if hair extends Personal Hygiene past the neck line. Minimal makeup, no cologne or nail polish. Hand washing is done frequently.
Performance Skills Participants will have 20 minutes to properly set a table, perform proper sequencing, and prepare a tableside dessert.
Work Works effectively and workstation is organized to complete tasks within time allowed. Organization Time Completes all tasks within allotted time. Management Guest Interaction Confident interaction with guest that is engaging, polite, and pleasing. Sets a dining room table for two people for a four course meal (bread, soup, salad, entrée and Table Setting dessert).
Napkin Fold Folds 2 napkins in a creative and consistent style. Performs the proper sequence of service for guest. 1. Greet Guests 2. Seat Guests 3. Offer Menu Proper Sequence 4. Take Orders 5. Serves Guest 6. Clears Dishes 7. Tableside Service of Dessert 8. Present Checks
Tableside Service Prepares an appealing tableside dessert that meets industry safety and sanitation standards. Sanitation Workstation and performance is clean, neat, and sanitized to industry standards.
Oral Presentation Participants will be asked questions by evaluators at the conclusion of the production time. Provide clear and concise answer to evaluator’s questions. Response to Questions
40 Colorado Competitive Events Guide Colorado Family, Career and Community Leaders of America
Front of the House Menu
Soup TUSCAN TOMATO SOUP FRENCH ONION SOUP
Salad BALSAMIC VINEGRETTE WITH STRAWBERRIES ON MIXED GREENS CUCUMBER AND YELLOW PEPPER WALNUT SALAD
Entrée ROSEMARY GARLIC GRILLED STEAK WITH JICAMA SLAW STUFFED PORKLOIN CHOP CAPONATA
Dessert TABLESIDE BANANA FOSTER SERVED WARM WITH VANILLA ICE CREAM TABLESIDE CHERRIES JUBILEE SERVED WARM WITH VANILLA ICE CREAM
Colorado Family, Career and Community Leaders of America Colorado Competitive Events Guide 41
Front of the House Bananas Foster Recipe
YIELD: 2 servings
Amounts Ingredients 2 Tbsp Butter, chunked 4 Tbsp Sugar, granulated or brown 1 each Lemon, halved 1 each Banana
1 Tbsp Rum 1 tsp Cinnamon, ground
1 Tbsp Banana Liquor 1 pint Vanilla Ice Cream
Method of Preparation: 1. Gather all necessary equipment and ingredients. 2. Peel banana and slice into quarters. 3. Melt butter in pan. 4. Add 4tbsp sugar to melted butter. Stir with lemon and allow to caramelize. 5. Stir in banana and coat with caramel 6. Remove pan from flame. Add rum. 7. Ignite with fire from burner. No lighter is allowed. 8. Sprinkle cinnamon over fire. 9. Remove pan from flame. Add Banana Liqueur. 10. Ignite with fire from burner. 11. Pour caramel and bananas over scooped ice cream in two separate bowls.
Cherries Jubilee Recipe
YIELD: 2 servings Amounts Ingredients 2 Tbsp Butter, chunked 4 Tbsp Brown Sugar 1 each Orange, halved 1/2 pound Cherries, stemmed and pitted Pinch Salt 1 Tbsp Brandy 1 pint Vanilla Ice Cream Method of Preparation: 1. Gather all necessary equipment and ingredients. 2. Melt butter in pan. 3. Add 4tbsp sugar to melted butter. Stir with orange until sugar has melted. 4. Stir in cherries and salt and cook until juices are released. 5. Remove pan from flame. Add Brandy 6. Ignite with fire from burner. No lighter is allowed. 7. Pour cherries over scooped ice cream in two separate bowls.
42 Colorado Competitive Events Guide Colorado Family, Career and Community Leaders of America
Front of the House Rubric
Name of Participant(s) Chapter State _____ Team # Group # Level
Personal Appearance Points 0 1 2-3 4-5 Proper uniform not Dirty uniform and/or Clean uniform but Clean and proper worn by team missing 3—4 items of missing 1—2 items uniform: professional professional dining of professional dining room attire and room and kitchen dining room attire kitchen safe shoes/ Uniform safe shoes/ visible and kitchen safe no visible jewelry or jewelry or facial shoes/ some visible facial jewelry jewelry not concealed jewelry or facial concealed jewelry not concealed 0 1 2-3 4-5 Personal hygiene is Personal hygiene is Personal hygiene is Personal hygiene is Personal at unacceptable level at acceptable level/ at good level/ hair is highly regarded/ hair Hygiene hair is not properly properly restrained is properly restrained restrained
Performance Skills Points 0 1-2-3 4-5-6-7 8-9-10 There are incomplete Some food products Tasks not Tasks are done in an products completed/ food completed in an efficient order/ products were left organized manner/ workstation is kept Work unattended/ the food items prepared clear and equipment Organization workstation is in order, but station is stored as it is used unorganized may be slightly disorganized/ too much time spent on one task 0 1-2-3 4-5-6-7 8-9-10 Uninterested, rude to Minimal interaction Polite and have a Polite, pleasing Guest guests or teammate with the guests and pleasing personality personality acting Interaction does not show but nervous, or confident and personality lacking confidence engaged 0 1-2-3 4-5-6-7 8-9-10 Table setting is 3-5 items are missing 1-2 items are Accurately sets the incorrect or misplaced missing or table for two misplaced including: flatware, (Virtual competition) napkin, glassware, Table Setting only, Table setting dishes are all in correctness cannot proper place be determined as close up is not provided
0 1 2-3 4-5 No napkin folds Inconsistent folds, no Basic fold used Appealing, creative, provided creative effort made both folds are Napkin Fold consistent
Colorado Family, Career and Community Leaders of America Colorado Competitive Events Guide 43
Front of the House 0-1-2-3-4-5 6-7-8-9-10 11-12-13-14-15 16-17-18-19-20 Service is Improper sequence, Guests are greeted, Guests are greeted in Proper unacceptable or not unfriendly or menus offered/ takes a pleasant way/ Sequence completed unengaged service/ order and serves and menus are offered Greet serves or clears clears entrees/ directly to guests/ Seats Guests incorrectly presents checks/ chairs are pulled for Offers Menus does not go above guests/ efficiently Takes Orders Serves Guests and beyond. takes order, serves Clears Table and clears entrée Tableside from correct side and Check presents check appropriately 0-1-2-3 4-5-6-7 8-9-10-11 12-13-14-15 No engagement with Student is Student is organized/ Mise en place on guest/ many mistakes unorganized/ minimal 1-2 mistakes made gueridon and no made during engagement with during preparation/ mistakes made preparation/ plating of guest/ several good engagement during preparation/ Tableside dessert unacceptable mistakes made with guests/ plating of excellent Service during preparation/ dessert good engagement with plating of dessert guests while making acceptable dessert/ plating of dessert appealing and appetizing 0 1-2-3 4-5-6-7 8-9-10 Sanitation Lack of sanitation Equipment may be Equipment is unacceptable knowledge and food cleaned but not cleaned, sanitized handling procedures/ properly sanitized/ and properly stored/ Sanitation minimal hand hand washing is not frequent hand washing. frequent washing and use of gloves when appropriate 0 5 Time All were not performed within time limit All tasks were performed within time limit. Management Oral Presentation Points
In Person Only 0 1-2 3-4 5 Did not answer Responses to Responses to Responses to evaluator’s questions questions did not questions were questions were Response to indicate adequate appropriate and appropriate and Questions understanding of reflect good reflect excellent skills needed understanding of understanding of skills needed skills needed
Virtual Only
Introduction 0 1 0 or 1 point Introduction is not included or exceeds 1 Includes name, chapter, level; does not exceed 1 min. minute
Performance 0 3 0 or 3 points Evident that recording is not done in one take, Recording done in one take with no editing, shows the does not show the work area and student at all work area and student all times, does not exceed 20 times, or exceeds 20 minutes minutes Closing 0 1 0 or 1 point Does not provide any explanation of selected Provides explanation of selected outfits and challenges, outfits or challenges, or exceeds 1 minute does not exceed 1 minute
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Disqualification __ Did not appear for final clean up Total Score (Maximum 100):
Penalties (5 points each) __ Did not attend orientation Minus Penalty:
Additional Comments: Final Score:
Evaluator # ______
Evaluator Initial ______
Consultant Initial ______
Circle rating achieved: Gold 90-100 points Silver 70-89.99 points Bronze 1-69.99 points
Colorado Family, Career and Community Leaders of America Colorado Competitive Events Guide 45
Gourmet Savory Food Presentation
Gourmet Savory Food Presentation, an individual state competitive event, recognizes participants who demonstrate their creative abilities during the preparation and presentation of savory foods (meat, fish, or fowl; appetizers, hors d’oevres, garde mange, or other gourmet food).
Career Pathway Hospitality and Tourism
Event Levels Level 2: grades 9-10 Level 3: grades 11-12
Event Procedure & Time Requirements for In-Person Competition 1. Participants will attend a required Orientation Meeting at a time and place designated prior to the event. 2. Participants MUST bring all necessary ingredients and equipment to prepare and serve the selected food. Participant must supply all food, equipment, and serving dishes for the food presentation, if they fail to do so they will be disqualified. This includes any appliances needed to prepare foods. Participants must complete task within a 6 foot workspace. 3. Participants will have 5 minutes to setup their station. Participant will provide 3 copies of the recipe for the evaluators. 4. Participants will have 20 minutes to prepare and present their plates. Prior preparation of food necessary for completion of final product is permissible. Final preparation must be completed in a 20-minute time period. 5. Following the presentation, evaluators will have 5 minutes to interview participants. 6. Participants will have 5 minutes to clean workstation and kitchen.
GENERAL INFORMATION Prepare Evaluation Individual or Event Clean Up Equipment Ahead of Presentation Interview Total Time Team Event Setup Time Time Provide Time Time
Individual Recipe, food 5 minutes 20 minutes 5 minutes 5 minutes Workstation 35 minutes
PRESENTATION ELEMENTS ALLOWED Costumes/ File Flip Visual Audio Easel(s) Portfolio Equipment Skits Visuals Uniforms Folder Chart(s) Equipment
X Provided by Participant
46 Colorado Competitive Events Guide Colorado Family, Career and Community Leaders of America
Gourmet Savory Food Presenta- Event Procedure & Time Requirements for Virtual Competition
1. Participants MUST supply all necessary ingredients and equipment to prepare and serve the selected food. Participant must supply all food, supplies, and serving dishes for the food presentation. This includes any equipment needed to prepare foods. Participants must complete task within a 6 foot workspace. 2. Participants will have 20 minutes to prepare and present their plates. Prior preparation of food necessary for completion of final product is permissible. Final preparation must be completed in a 20-minute time period.
Prohibited Equipment
Fueled or mechanical heat sources other than portable butane burners or handheld torch for finishing
MRE heater packs
Electric, battery-operated or compressed air/gas devices (exceptions: handheld whipped cream chargers, digital scales, digital thermometers)
PRESENTATION RECORDING SPECIFICATIONS Participants will submit a maximum 25-minute video recording of them completing the requirements of this event. The timing of the video is as follows:
Timing Topic Specifications Each participant must verbally introduce themselves by name, chapter and Up to 1 minute Introduction level. Participant will verbally explain chosen dish and anticipated results Stations may be already set up with equipment and product to be used.
Participants will have 20 minutes to prepare and present their plates. The recording should be done in one take (no editing, starting over, etc.) and Up to 20 Savory Food should show the work area in its entirety and the student at all times. Items to productions time Production include in the video are sanitation, technical industry skills used during food production. Participant will have up to 4 minutes to present their finished dish, verbally explain any challenges or additional explanation and include responses to the following:
Up to 4-minutes Closing 1. What preparation techniques, skills and knife work were used in the preparation of the dish?
Participant should provide a close up view of the product. This is not a voice over, but a presentation by the participant.
Each entry will post the required documents (as specified below) following instructions from Colorado FCCLA prior
Recipe File Upload one (1) PDF file, designed so that viewers are able to scroll through the digital document. This must be an online file and not require the viewer to download it. Include copy of recipe. Oral Presentation Participants will submit a maximum 25-minute video recording of them completing the requirements of this event. The timing of the video is listed in the presentation recording Video specifications Automatic Scoring Participants will automatically receive full points on the Point Summary Form and the Rubric for the following items: Event Online Orientation Documentation and Punctuality.
Colorado Family, Career and Community Leaders of America Colorado Competitive Events Guide 47
Gourmet Savory Food Presenta- Personal Appearance Participants will be well groomed and wear appropriate, clean attire meeting the following standards:
Clean and appropriate, uniform including professional chef attire (chef coat/jacket; industry pants Uniform or commercial uniform pants; apron; hair covering or chef hat; closed-toe, low heel, kitchen shoes made with non-slip soles and sealed non-melting uppers (canvas shoes are not appropriate).
Facial jewelry is concealed with bandages. No additional jewelry, except a watch, is allowed. Facial hair is permitted if appropriate covering is used. Hair is properly restrained with hairnet if Personal Hygiene hair extends past the neck line. Minimal makeup, no cologne or nail polish. Hand washing is done frequently.
Performance Skills Participants will have 20 minutes to prepare and present their plates. Prior preparation of food necessary for completion of final product is permissible. Final preparation must be completed in a 20-minute time period.
Plates Prepares 2 identical plates. Work Works effectively and workstation is organized to complete tasks within time allowed. Organization Difficulty The final product exhibits multiple accurate, high level cooking techniques. Equipment Use Correctly uses proper equipment, tools, and techniques in the preparation of food products. Sanitation Workstation is clean, neat, and sanitized to industry standards. Makes total use of food items with separation and storage of usable waste. Use of Product
Creative product appearance and appropriate portion sizes at safe and proper temperatures. Presentations Creative and appropriate use of garnishes.
Food Taste Food products meet industry standards of appropriate taste.
Oral Presentation
In-Person Competition The oral presentation may be up to 5 minutes in length and is delivered to the evaluators. Evaluators will ask questions following the presentation.
Provide clear and concise answer to evaluator’s questions regarding project Response to Questions
Virtual Competition
Each participant will have up to 1 minute to verbally introduce themselves by name, chapter and level. Participant will verbally explain the chosen dish and anticipated results.
Introduction and Participant will have up to 4 minutes to present their finished dish, verbally explain any challenges Closing or additional explanation and include responses to the following:
1. What preparation techniques, skills and knife work were used in the preparation of the dish?
48 Colorado Competitive Events Guide Colorado Family, Career and Community Leaders of America
Gourmet Savory Food Presentation
Name of Participant Chapter State _____ Team # Group # Level
Directions 1. Make sure all information at top is correct. If the participant does not show, please write “No Show” across the top and return with other forms. 2. At the conclusion of scoring, verify evaluator scores and fill in information below. Calculate the final score and ask for evaluators’ verification. Place this form in front of the completed rubrics and paper clip all items related to the participant together. Please do NOT staple. 3. At the end of competition in the room, double check all scores, names, and team numbers to ensure accuracy. 4. Please check with the Event Consultant or Colorado FCCLA Staff if there are any questions regarding the evaluation process.
Event Consultant Check Points
Orientation 0 3 Did not attend Attended orientation 0 or 3 points 0 3 Recipes Did not provide 3 copies of recipes Provided 3 copies of recipes 0 or 3 point
0 2 Participant was late for presentation Participant was on time for presentation Punctuality 0 or 2 point
Event Consultant Total Evaluators’ Scores (8 points possible) Evaluator 1 Initials
Evaluator 2 Initials Average Evaluator Score (92 points possible) Evaluator 3 Initials Final Score Total Score divided by number of evaluators (Average Evaluator Score plus Evaluator 1 = Average Evaluator Score Room Consultant Total)
Verification of Final Score and Rating Evaluator 1 ______Evaluator 2 ______Evaluator 3 ______Event Consultant ______
Colorado Family, Career and Community Leaders of America Colorado Competitive Events Guide 49
Gourmet Savory Food Presentation
Name of Participant Chapter State _____ Team # Group # Level
Personal Appearance Points 0 1 2-3 4-5 Proper uniform not Dirty uniform and/or Clean uniform but Clean and proper worn by participant missing 3—4 items of missing 1—2 items uniform: professional professional dining of professional dining room attire and room and kitchen dining room attire kitchen safe shoes/ Uniform safe shoes/ visible and kitchen safe no visible jewelry or jewelry or facial shoes/ some visible facial jewelry jewelry not concealed jewelry or facial concealed jewelry not concealed 0 1 2-3 4-5 Personal hygiene is Personal hygiene is Personal hygiene is Personal hygiene is Personal at unacceptable level at acceptable level/ at good level/ hair is highly regarded/ hair Hygiene hair is not properly properly restrained is properly restrained restrained Performance Skills Points 0 2 Plates Did not present 2 identical plates Presented 2 identical plates 0 1-2-3 4-5-6-7 8-9-10 There are incomplete Some food products Tasks not Tasks are done in an products completed/ food completed in an efficient order/ products were left organized manner/ workstation is kept Work unattended/ the food items prepared clear and equipment Organization workstation is in order, but station is stored as it is used unorganized may be slightly disorganized/ too much time spent on one task 0-1-2-3-4-5 6-7-8-9-10 8-9-10-11 12-13-14-15 Did not showcase Basic level of 2—3 preparation 4 or more preparation any preparation difficulty/ little to no techniques used/ techniques used with Difficulty methods knife work or Lacks advanced advanced skills/ knife inconsistent cuts. skills/ knife work is work is advanced good 0 1 2-3 4-5 Multiple tools are 2 or more tools used 1 or more tools Participant uses all Equipment used incorrectly or in incorrectly used incorrectly equipment an unsafe manner appropriately 0 1-2-3 4-5-6-7 8-9-10 No sanitation or hand Lack of sanitation Equipment may be Equipment is washing procedures knowledge and food cleaned but not cleaned, sanitized are present and food handling procedures/ properly sanitized. and properly stored. is unsafe to eat hand washing is Hand washing is not Equipment is Sanitation infrequent or frequent sanitized frequently improper throughout the tasks. Frequent hand washing and use of gloves when appropriate
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Gourmet Savory Food Presenta- 0 1 2-3 4-5 More product wasted Between 25-50% Useable/unusable Useable/unusable Use of than used (greater product waste product is separated product is separated Product than 50%) and between 10-25% and 0-10% product product waste waste 0-1-2-3-4-5 6-7-8-9-10 8-9-10-11 12-13-14-15 Obvious over or Obvious over or Slightly over or under Appropriate portion under sized portion under sized portion sized portion size/ size/ proper size and size/ improper size size/ improper size proper size and clean clean plate is used and dirty plate/ poor and stained plate is plate is used with with no fingerprints or use of contrasting with some some fingerprints or smudges/ excellent colors and visible fingerprints or smudges/ good use use of contrasting texture/ unacceptable smudges/ fair use of of contrasting colors colors and visible amount of non- contrasting colors and visible texture/ texture /no evidence functional garnishing/ and visible texture/ small amount of non- of non-functional Presentation all food served at an unacceptable amount functional garnishing/ garnishing/ plate at improper of non-functional all food served at the the proper temperature / plate at garnishing/ some safe temperature/ temperature when improper food served at an plate at proper served/ all food is temperatures when improper temperature when served at a safe and food served temperature / plate at served proper temperature improper temperatures when food served
In– Person Only Points 0-1-2-3-4-5 6-7-8-9-10 8-9-10-11 12-13-14-15 The texture, flavor The texture, flavor The texture, flavor The texture, flavor and mouth feel of and mouth feel of and mouth feel of and mouth feel of several items several items most items each performed demonstrates over or demonstrates over or demonstrates neither perfectly/ maillard Undercooking/ Undercooking/ over or undercooking/ reaction and/or maillard reaction and/ maillard reaction and/ maillard reaction and/ caramelization is or caramelization is or caramelization is or caramelization is executed at proper Food Taste executed at improper executed at improper executed at mostly levels/ all food items levels/ all food items levels/ most food proper levels/ most are all seasoned are seasoned items are seasoned food items are correctly and in incorrectly and are incorrectly and are seasoned correctly balance with one out of balance with out of balance with and in balance with another one another one another one another
Oral Presentation Points
In-Person Only 0 1-2 3-4 5 Did not answer one Two or more One response to Responses to or more of evaluator’s responses to questions did not questions were questions questions did not indicate adequate appropriate and Response to indicate adequate understanding of reflect excellent Questions understanding of skills needed understanding of skills needed skills needed
Colorado Family, Career and Community Leaders of America Colorado Competitive Events Guide 51
Gourmet Savory Food Presenta- Virtual Only Points
0 3 5
Introduction is not Does not include Includes name, Introduction included or exceeds 1 name, chapter, level, or chapter, level and provides full de- minute description of dish scription of dish choice; does not ex- choice; does not ex- ceed 1 min. ceed 1 min. 0 5 Performance Evident that recording is not done in one Recording done in one take with no editing, 0 or 5 points take, does not show the work area and shows the work area and student all times, does student at all times, or exceeds 20 not exceed 20 minutes minutes 0 1—2– 3 4-5-6-7 8-9-10 Did not include Response did not Response was Response was response or indicate adequate appropriate and reflect appropriate and exceeded 4 minutes understanding of good understanding of Reflects excellent Closing skills needed but may understanding of skills skills needed/ did not have been improved needed/ provided provide close up/did with further close up of product/ not exceed 4 minutes explanation/provided did not exceed 4 close up of product/did minutes not exceed 4 minutes
Disqualification __ Did not appear for final clean up Total Score (Maximum 92):
Penalties (5 points each) __ Did not compete in designate time Minus Penalty:
Additional Comments: Final Score:
Evaluator # ______
Evaluator Initial ______
Consultant Initial ______
52 Colorado Competitive Events Guide Colorado Family, Career and Community Leaders of America
Gourmet Sweet Food Presentation
Gourmet Sweet Food Presentation, an individual state competitive event, recognizes participants who demonstrate their creative abilities during the preparation and presentation of sweet foods (appetizers, desserts, garde mange, baked creations, or other gourmet food). Participant’s performance during food production will be observed and rated by evaluators from the food service industry.
Career Pathway Hospitality and Tourism
Event Levels Level 2: grades 9-10 Level 3: grades 11-12
Event Procedure & Time Requirements For In-Person Competition 1. Participants will attend a required Orientation Meeting at a time and place designated prior to the event. 2. Participants MUST bring all necessary ingredients and equipment to prepare and serve the selected food. Participant must supply all food, equipment, and serving dishes for the food presentation, if they fail to do so they will be disqualified. This includes any appliances needed to prepare foods. Participants must complete task within a 6 foot workspace. 3. Participants will have 5 minutes to setup their station. Participant will provide 3 copies of the recipe for the evaluators. 4. Participants will have 20 minutes to prepare and present their plates. Prior preparation of food necessary for completion of final product is permissible. Final preparation must be completed in a 20-minute time period. 5. Following the presentation, evaluators will have 5 minutes to interview participants. 6. Participants will have 5 minutes to clean workstation and kitchen.
GENERAL INFORMATION Prepare Evaluation Individual or Event Clean Up Equipment Ahead of Presentation Interview Total Time Team Event Setup Time Time Provide Time Time
Individual Recipe, food 5 minutes 20 minutes 5 minutes 5 minutes Workstation 35 minutes
PRESENTATION ELEMENTS ALLOWED Costumes/ File Flip Visual Audio Easel(s) Portfolio Equipment Skits Visuals Uniforms Folder Chart(s) Equipment
X Provided by Participant
Colorado Family, Career and Community Leaders of America Colorado Competitive Events Guide 53
Gourmet Sweet Food Presentation Event Procedure & Time Requirements for Virtual Competition
1. Participants MUST supply all necessary ingredients and equipment to prepare and serve the selected food. Participant must supply all food, supplies, and serving dishes for the food presentation. This includes any equipment needed to prepare foods. Participants must complete task within a 6 foot workspace. 2. Participants will have 20 minutes to prepare and present their plates. Prior preparation of food necessary for completion of final product is permissible. Final preparation must be completed in a 20-minute time period.
Prohibited Equipment
Fueled or mechanical heat sources other than portable butane burners or handheld torch for finishing
MRE heater packs Electric, battery-operated or compressed air/gas devices (exceptions:
handheld whipped cream chargers, digital scales, digital thermometers)
PRESENTATION RECORDING SPECIFICATIONS Participants will submit a maximum 25-minute video recording of them completing the requirements of this event. The timing of the video is as follows:
Timing Topic Specifications Each participant must verbally introduce themselves by name, chapter and Up to 1 minute Introduction level. Participant will verbally explain chosen dish and anticipated results Stations may be already set up with equipment and product to be used.
Participants will have 20 minutes to prepare and present their plates. The recording should be done in one take (no editing, starting over, etc.) and Up to 20 Sweet Food should show the work area in its entirety and the student at all times. Items to productions time Production include in the video are sanitation, technical industry skills used during food production. Participant will have up to 4 minutes to present their finished dish, verbally explain any challenges or additional explanation and include responses to the following:
Up to 4-minutes Closing 1. What preparation techniques, skills and knife work were used in the preparation of the dish?
Participant should provide a close up view of the product. This is not a voice over, but a presentation by the participant.
Each entry will post the required documents (as specified below) following instructions from Colorado FCCLA prior
Recipe File Upload one (1) PDF file, designed so that viewers are able to scroll through the digital document. This must be an online file and not require the viewer to download it. Include copy of recipe.
Oral Presentation Participants will submit a maximum 25-minute video recording of them completing the requirements of this event. The timing of the video is listed in the presentation recording Video specifications Automatic Scoring Participants will automatically receive full points on the Point Summary Form and the Rubric for the following items: Event Online Orientation Documentation and Punctuality.
54 Colorado Competitive Events Guide Colorado Family, Career and Community Leaders of America
Personal Appearance Gourmet Sweet Food Presentation Participants will be well groomed and wear appropriate, clean attire meeting the following standards:
Clean and appropriate, uniform including professional chef attire (chef coat/jacket; industry pants Uniform or commercial uniform pants; apron; hair covering or chef hat; closed-toe, low heel, kitchen shoes made with non-slip soles and sealed non-melting uppers (canvas shoes are not appropriate).
Facial jewelry is concealed with bandages. No additional jewelry, except a watch, is allowed. Facial hair is permitted if appropriate covering is used. Hair is properly restrained with hairnet if Personal Hygiene hair extends past the neck line. Minimal makeup, no cologne or nail polish. Hand washing is done frequently.
Performance Skills Participants will have 20 minutes to prepare and present their plates. Prior preparation of food necessary for completion of final product is permissible. Final preparation must be completed in a 20-minute time period.
Plates Prepares 2 identical plates. Work Works effectively and workstation is organized to complete tasks within time allowed. Organization Difficulty The final product exhibits multiple accurate, high level cooking techniques. Equipment Use Correctly uses proper equipment, tools, and techniques in the preparation of food products. Sanitation Workstation is clean, neat, and sanitized to industry standards. Makes total use of food items with separation and storage of usable waste. Use of Product
Creative product appearance and appropriate portion sizes at safe and proper temperatures. Presentations Creative and appropriate use of garnishes. Food Taste Food products meet industry standards of appropriate taste. Oral Presentation
In-Person Competition The oral presentation may be up to 5 minutes in length and is delivered to the evaluators. Evaluators will ask questions following the presentation.
Provide clear and concise answer to evaluator’s questions regarding project Response to Questions
Virtual Competition
Each participant will have up to 1 minute to verbally introduce themselves by name, chapter and level. Participant will verbally explain the chosen dish and anticipated results.
Introduction and Participant will have up to 4 minutes to present their finished dish, verbally explain any challenges Closing or additional explanation and include responses to the following:
1. What preparation techniques, skills and knife work were used in the preparation of the dish?
Colorado Family, Career and Community Leaders of America Colorado Competitive Events Guide 55
Gourmet Sweet Food Presentation
Name of Participant Chapter State _____ Team # Group # Level
Directions 1. Make sure all information at top is correct. If the participant does not show, please write “No Show” across the top and return with other forms. 2. At the conclusion of scoring, verify evaluator scores and fill in information below. Calculate the final score and ask for evaluators’ verification. Place this form in front of the completed rubrics and paper clip all items related to the participant together. Please do NOT staple. 3. At the end of competition in the room, double check all scores, names, and team numbers to ensure accuracy. 4. Please check with the Event Consultant or Colorado FCCLA Staff if there are any questions regarding the evaluation process.
Event Consultant Check Points
Orientation 0 3 Did not attend Attended orientation 0 or 3 points 0 3 Recipes Did not provide 3 copies of recipes Provided 3 copies of recipes 0 or 3 point
0 2 Participant was late for presentation Participant was on time for presentation Punctuality 0 or 2 point
Event Consultant Total Evaluators’ Scores (8 points possible) Evaluator 1 Initials
Evaluator 2 Initials Average Evaluator Score (92 points possible) Evaluator 3 Initials Final Score Total Score divided by number of evaluators (Average Evaluator Score plus Room Consultant Total) Evaluator 1 = Average Evaluator Score
Verification of Final Score and Rating Evaluator 1 ______Evaluator 2 ______Evaluator 3 ______Event Consultant ______
Circle rating achieved: Gold 90-100 points Silver 70-89.99 points Bronze 1-69.99 points
56 Colorado Competitive Events Guide Colorado Family, Career and Community Leaders of America
Gourmet Sweet Food Presentation
Name of Participant Chapter State _____ Team # Group # Level
Personal Appearance Points 0 1 2-3 4-5 Proper uniform not Dirty uniform and/or Clean uniform but Clean and proper worn by participant missing 3—4 items of missing 1—2 items uniform: professional professional dining of professional dining room attire and room and kitchen dining room attire kitchen safe shoes/ Uniform safe shoes/ visible and kitchen safe no visible jewelry or jewelry or facial shoes/ some visible facial jewelry jewelry not concealed jewelry or facial concealed jewelry not concealed 0 1 2-3 4-5 Personal hygiene is Personal hygiene is Personal hygiene is Personal hygiene is Personal at unacceptable level at acceptable level/ at good level/ hair is highly regarded/ hair Hygiene hair is not properly properly restrained is properly restrained restrained Performance Skills Points 0 2 Plates Did not present 2 identical plates Presented 2 identical plates 0 1-2-3 4-5-6-7 8-9-10 There are incomplete Some food products Tasks not Tasks are done in an products completed/ food completed in an efficient order/ products were left organized manner/ workstation is kept Work unattended/ the food items prepared clear and equipment Organization workstation is in order, but station is stored as it is used unorganized may be slightly disorganized/ too much time spent on one task 0-1-2-3-4-5 6-7-8-9-10 8-9-10-11 12-13-14-15 Did not showcase Basic level of 2—3 preparation 4 or more preparation any preparation difficulty/ little to no techniques used/ techniques used with Difficulty methods knife work or Lacks advanced advanced skills/ knife inconsistent cuts. skills/ knife work is work is advanced good 0 1 2-3 4-5 Multiple tools are 2 or more tools used 1 or more tools Participant uses all Equipment used incorrectly or in incorrectly used incorrectly equipment an unsafe manner appropriately 0 1-2-3 4-5-6-7 8-9-10 No sanitation or hand Lack of sanitation Equipment may be Equipment is washing procedures knowledge and food cleaned but not cleaned, sanitized are present and food handling procedures/ properly sanitized. and properly stored. is unsafe to eat hand washing is Hand washing is not Equipment is Sanitation infrequent or frequent sanitized frequently improper throughout the tasks. Frequent hand washing and use of gloves when appropriate
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Gourmet Sweet Food Presentation 0 1 2-3 4-5 More product wasted Between 25-50% Useable/unusable Useable/unusable Use of than used (greater product waste product is separated product is separated
Product than 50%) and between 10-25% and 0-10% product product waste waste
0-1-2-3-4-5 6-7-8-9-10 8-9-10-11 12-13-14-15 Obvious over or Obvious over or Slightly over or under Appropriate portion under sized portion under sized portion sized portion size/ size/ proper size and size/ improper size size/ improper size proper size and clean clean plate is used and dirty plate/ poor and stained plate is plate is used with with no fingerprints or use of contrasting with some some fingerprints or smudges/ excellent colors and visible fingerprints or smudges/ good use use of contrasting texture/ unacceptable smudges/ fair use of of contrasting colors colors and visible amount of non- contrasting colors and visible texture/ texture /no evidence functional garnishing/ and visible texture/ small amount of non- of non-functional Presentation all food served at an unacceptable amount functional garnishing/ garnishing/ plate at improper of non-functional all food served at the the proper
temperature / plate at garnishing/ some safe temperature/ temperature when improper food served at an plate at proper served/ all food is temperatures when improper temperature when served at a safe and food served temperature / plate at served proper temperature improper temperatures when food served
In-Person Only Points 0-1-2-3-4-5 6-7-8-9-10 8-9-10-11 12-13-14-15 The texture, flavor The texture, flavor The texture, flavor The texture, flavor and mouth feel of and mouth feel of and mouth feel of and mouth feel of several items several items most items each performed demonstrates over or demonstrates over or demonstrates neither perfectly/ maillard Undercooking/ Undercooking/ over or undercooking/ reaction and/or maillard reaction and/ maillard reaction and/ maillard reaction and/ caramelization is or caramelization is or caramelization is or caramelization is executed at proper Food Taste executed at improper executed at improper executed at mostly levels/ all food items levels/ all food items levels/ most food proper levels/ most are all seasoned are seasoned items are seasoned food items are correctly and in incorrectly and are incorrectly and are seasoned correctly balance with one out of balance with out of balance with and in balance with another one another one another one another
Oral Presentation Points
In-Person Only 0 1-2 3-4 5 Did not answer one Two or more One response to Responses to all or more of evaluator’s responses to questions did not questions were Response to questions questions did not indicate adequate appropriate and
Questions indicate adequate understanding of reflect excellent understanding of skills needed understanding of skills needed skills needed
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Virtual Only Points Gourmet Sweet Food Presentation 0 3 5
Introduction is not Does not include Includes name, Introduction included or exceeds 1 name, chapter, level, or chapter, level and provides full de- minute description of dish scription of dish choice; does not ex- choice; does not ex- ceed 1 min. ceed 1 min. 0 5 Performance Evident that recording is not done in one Recording done in one take with no editing, 0 or 5 points take, does not show the work area and shows the work area and student all times, does student at all times, or exceeds 20 not exceed 20 minutes minutes 0 1—2– 3 4-5-6-7 8-9-10 Did not include Response did not Response was Response was response or indicate adequate appropriate and reflect appropriate and exceeded 4 minutes good understanding of Reflects excellent
understanding of Closing skills needed but may understanding of skills skills needed/ did not have been improved needed/ provided provide close up/did with further close up of product/ not exceed 4 minutes explanation/provided did not exceed 4 close up of product/did minutes not exceed 4 minutes
Disqualification __ Did not appear for final clean up Total Score (Maximum 92):
Additional Comments: Final Score:
Evaluator # ______
Evaluator Initial ______
Consultant Initial ______
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Interior Design
Habitat for Humanity Interior Design, an individual or team state competitive event, recognizes participants who apply interior design skills learned in Family and Consumer Sciences courses to design interiors that meet the living space needs of Habitat for Humanity clients.
Career Pathway Visual Arts & Design
Event Levels Level 1: through grade 8 Level 2: grades 9-10 Level 3: grades 11-12
Event Procedure & Time Requirements For In-Person Competition 1. Participants will attend a required Orientation Meeting at a time and place designated prior to the event. 2. Participants will have 10 minutes to setup the event. Other persons may not assist. 3. Evaluators will have ten 10 minutes to preview the portfolio and visuals before the presentation begins, during the participant setup time. 4. The oral presentation may be up to 10 minutes. A one-minute warning will be given at the 9 minute mark. Participants will be stopped at 10 minutes. The total presentation may not be pre-recorded. The presentation is intended to be two -way dialogue, as in a conversation or interview, rather than a one-way illustrated talk. 5. Following the presentation, evaluators will step out of character for a 5 minutes follow up interview as evaluator and participants. 6. Evaluators will have up five 5 minutes to use the rubric to score and write comments for participants. Portfolio and visuals will be returned to the participants at the end of scoring.
GENERAL INFORMATION Maximum Prepare Evaluation Individual or Event Evaluator Oral Electrical Team Event Ahead of Setup Time Review Time Presentation Interview Access Total Time Time Time Time Portfolio, 10 minutes, Individual or Visuals, Oral 10 minutes prior to 10 minutes 5 minutes None 30 minutes Team Presentation presentation
PRESENTATION ELEMENTS ALLOWED Costumes/ File Flip Props/ Visual Audio Easel(s) Portfolio Skits Visuals Uniforms Folder Chart(s) Pointers Equipment
X X X X Design Boards
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Event Procedure & Time Requirements for Virtual Competition
PRESENTATION RECORDING SPECIFICATIONS Design Interior Participants will submit a maximum 15-minute video recording of them completing the requirements of this event. The timing of the video is as follows:
Timing Topic Specifications The oral presentation video may be up to 10 minutes in length. Each
participant must introduce themselves by name, chapter, and level. Participants will present their interior design and include information as listed Oral Presentation in the design specifications. The recording should be done in one take (no Up to 10 minutes time of Interior editing, starting over, etc.) and should show the design board in its entirety Design HFH and the student at all times. Video recordings are to be made of participants as if they were presenting at an in-person competition. A voiceover of the video recording or presentation is not allowed.
Participant will have up to 5 minutes to include responses to the following:
1.What is one skill that you learned or improved upon during your project that you will use in school next year or in your future career? 2.What obstacles caused challenges in your work, and how did you address Up to 5-minutes Closing them?
Participant should provide a close up view of the design board. Participants should verbally highlight items of their choice during the close up. This is not a voice over, but a presentation of the design by the participant.
Each entry will post the required documents (as specified below) following instructions from Colorado FCCLA prior to the competition.
Portfolio Upload one (1) PDF file, designed so that viewers are able to scroll through the digital document. This must be an online file and not require the viewer to download it. Include Project ID Page, FCCLA Planning Process Summary Sheet, Family Profile, Habitat Overview, Budget, Sample List, Pictures of Design Board with measurements (using measuring tape or yard stick) Oral Presentation Participants will submit a maximum 15-minute video recording of them completing the
requirements of this event. The timing of the video is listed in the presentation recording Video specifications Automatic Scoring Participants will automatically receive full points on the Point Summary Form and the Rubric for the following items: Event Online Orientation Documentation and Punctuality.
2020-2021 Design Scenario The 2020—2021 Design Scenario and Floor Plan* will be available on the Colorado FCCLA website by December 1. *NOTE: The floor plan must be printed with no scaling to measure out the correct dimensions. Once the “Print” box pops up, under the “Page Handling” section and then under the “Page Scaling” dropdown menu select “None”. In order to get the whole floor plan, on one page, in correct scale, it must be printed on 11″ x 17″ paper with no scaling.
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Design Specifications Participants will design the living space as indicated on the design scenario. Display design on board which meets Design Board specifications.
Develop a floor plan that is correctly drawn to a consistent 1/4” scale, utilizing correct architectural Design Interior Scaled Floor Plan symbols. Floor plans may be hand drawn or computer generated. Display on the Design Board. Furniture Design furniture arrangement that is good for form and function. Show appropriately on floor plan. Arrangement Coordinate design choices for flooring treatment, wall treatment, window treatment, bathroom, Samples appliances, cabinets, and miscellaneous design elements with Habitat for Humanity Design
Specifications.
Illustrations Use appropriate and effective illustrations of samples to display design choices. Principles of Demonstrate a thorough knowledge of interior design principles and correctly apply knowledge. Design Thoughtfulness Design a space that meets the needs of clients and their design style. of Design Design Ensure the overall design is visually appealing and elements are functional and effective. Effectiveness
Habitat for Humanity Design Specifications The following items are factored into the cost of the home at no additional cost to the family partners and should not be reflected in the budget. Changes or additions to these items will appear on the budget (additional window treatment, final wall paint, etc).
Floor Treatment Neutral color vinyl flooring (kitchen and bath) will be selected by the student for the homeowner and will appear on the design sample board but should not be included on the budget. Neutral color carpet will be selected by the participant for the family partner and will appear on the design board but should not appear on the budget. The carpet price is included in the home price.
Wall Treatment An off white primer throughout the home is provided. The student will select the final wall color or treatment for the family partner and should appear on the design sample board and budget.
Window Treatment White 1" blinds are provided throughout the home and should not appear on the budget.
Bathroom White fixtures No tile -the shower is a drop-in unit
Appliances Whirlpool donates the white range and refrigerator for all HFH homes. The Whirlpool washer and dryer are included in the price of the home along with the laundry hook-ups.
Cabinets Neutral color cabinets (kitchen and bath) will be selected by the student for the homeowners and will appear on the design sample board but should not be included in the budget.
Other Facts No furnishings are provided. Approximate Square Footage: 2 Bedrooms - 900 sq. ft 3 Bedrooms - 1050 sq. ft 4 Bedrooms - 1250 sq. ft.
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Design Board Specifications Participants will prepare one single sided board to display the interior design elements and samples intended to meet the needs of the clients. Easels may be used to present board, but will not be provided.
Type of Board Board may be foam board, mat board, or mat board mounted on foam core. Design Interior Size Board may not exceed 20” x 20”. Color Board background must be a solid color that enhances the intended design. A standard size business card must include participant(s) name(s), chapter name, school, city, Business Card state, and FCCLA national region. The business cards will appear on the lower right corner of the
design board.
Board Board should be visually appealing and effectively convey the intended design. Use a professional Effectiveness font and size with correct grammar and spelling. See required layout below.
Design Board Layout A. Carpet and linoleum sample, to be selected by student-
E TITL E include in home cost, do not include on budget B. Wall treatment sample to be selected by student- include on
D FLOOR PLAN with fur- budget nishings placement C C. Window Treatment (opt) to be selected by student- include (SCALES) on budget 4 B D. Ceiling Fixture (opt) to be selected by student- include on 1* 3 budget A E. Color Scheme Sample(s) 2 Business Card
Portfolio The portfolio is a collection of materials used to document and illustrate the work of the project. Materials must be contained in 3 ring, 1” red or white binder. A decorative and/ or informative cover may be included. All materials must fit within the cover, be one-sided, and on 8 1/2” x 11” paper.
1 page on plain paper, with no graphics or decorations; must include participant’s name(s), Project ID Page chapter name, school, city, state, FCCLA national region, event name, and title of project. FCCLA Planning 1 page summary of how each step of the planning process was used to plan and implement the Process Summary project. Use of the planning process may be described in the oral presentation. Page Family Profile 1 page summary of the family, needs, space requirements, and other important information. 1 page summary of Habitat For Humanity's mission, history, services and projects, family Habitat Overview qualification requirements, and benefits of homeownership. A detailed budget, see the budget format, to include the object number, item description, sources, Budget quantity, unit price, and total cost for each expenditure. The total budget for the design is $1,000.00 and participants should use the entire amount. List of samples with price, photo, and detailed rationale how it meets the family's needs and encouraging a family environment. All purchases must reflect the printed price from such sources Sample List as EBay ("Buy Now Only" pricing, no bidding prices), newspaper ads, online purchases, Goodwill, Target, and/or Wal-Mart. Donations or purchased garage sale items may not be included.
Appearance Portfolio is neat, legible, and professional and use correct grammar and spelling.
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Client Presentation The presentation may be up to 10 minutes in length and is delivered to the evaluators. The presentation is a time for participants, in the role of the student designer, to present to the evaluators, in the role of the clients. The presentation is
intended to be a two-way dialogue, as in a conversation or interview, rather than a one-way illustrated talk. No other Interior Design Interior visuals or audiovisual equipment will be permitted.
Organization/ Deliver oral presentation in an organized, sequential manner; concisely and thoroughly summarize Delivery outfits. Interior Design Demonstrates thorough research and knowledge for interior design. Knowledge
Demonstrates a thorough understanding of the client’s living space needs and style and industry Rational for standards.
Use of Visuals Effectively uses portfolio and design board to enhance presentation.
Voice Speak with appropriate force, pitch, and articulation.
Body Language/ Use appropriate body language including gestures, posture, and mannerisms. Wear clothing that Clothing Choice Clothing Choice meets the conference dress code. Grammar/ Word Use proper grammar, word usage, and pronunciation. Usage/ Pronunciation Response to Provide clear and concise answers to evaluators’ questions regarding the project. Questions are Questions asked after the presentation.
Budget Format
Key # Item Quantity Source and Brand Unit Price Total Cost 1 Kitchen Table 1 Sam’s Club $175.00 $175.00 2 Kitchen Chairs (4) 4 Target $ 40.00 $160.00 3 Blue Paint 2 gal Sherwin Williams $ 20.00/gal $ 40.00
Grand Total $375.00
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Interior Design Point Summary Form
Name of Participant(s) Chapter State _____ Team # Group # Level
Directions 1. Make sure all information at top is correct. If the participant does not show, please write “No Show” across the top and return with other forms. 2. At the conclusion of scoring, verify evaluator scores and fill in information below. Calculate the final score and ask for evaluators’ verification. Place this form in front of the completed rubrics and paper clip all items related to the participant together. Please do NOT staple. 3. At the end of competition in the room, double check all scores, names, and team numbers to ensure accuracy. 4. Please check with the Event Consultant or Colorado FCCLA Staff if there are any questions regarding the evaluation process.
Event Consultant Check Points
Orientation 0 3 Did not attend Attended orientation 0 or 3 points 0 1 2-3 4 Portfolio Portfolio not Portfolio has 4 or Portfolio has 2—3 Portfolio has no 0 or 4 point presented more errors errors errors
0 2 Participant was late for presentation Participant was on time for presentation Punctuality 0 or 2 point
Event Consultant Total Evaluators’ Scores (9 points possible) Evaluator 1 Initials
Evaluator 2 Initials Average Evaluator Score (91 points possible) Evaluator 3 Initials Final Score Total Score divided by number of evaluators (Average Evaluator Score plus Room Consultant Total) Evaluator 1 = Average Evaluator Score
Verification of Final Score and Rating Evaluator 1 ______Evaluator 2 ______Evaluator 3 ______Event Consultant ______
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Interior Design Rubric
Name of Participant(s) Chapter State _____ Team # Group # Level
Design Points 0-1 2-3-4-5-6 7-8-9-10 Did not appear to use any 1/4” scale used but not 1/4” scale used consistently. Scaled Floor scale and no architectural consistently. Some architectural All architectural symbols Plan features shown symbols shown and drawn shown and drawn correctly correctly 0 1 2 3 Furniture No furniture Poorly arranged, both Good form or function, Well arranged for form Arrangement arrangement shown form and function not both and function 0 1 2 3 No samples provided Some samples, not all, Some well-chosen, Well-chosen and Samples provided but not well coordinated samples coordinated 0 1 2 3 No illustrations used Illustrations are limited Illustrations are Highly appropriate and Illustrations in quality or quantity is appropriate but not effective illustrations below or above overly effective appropriate amount 0 1 2 3 Principles of Principles of design not Principles applied only Most principles of Principles of design Design applied minimally design applied applied consistently
0 1 2 3 Thoughtfulness Design shows no Some evidence of Design meets family’s Design meets family’s of Design consideration for consideration of family’s space needs but does space needs and family’s space needs needs or design style not reflect design style design style 0 1-2 3-4 5 Design Lacking in visual appeal Some visual appeal Minimal visual appeal Great visual appeal, Effectiveness very effective
Design Board Points 0 1 Type of Board Another type of board used Form, mat, or mat of foam used 0 1 Size Board larger than 20” x 20” Board did not exceed 20” x 20” 0 1 Business Card Did not fully meet specifications Fully meets size/ content specifications 0 1 2 3 Board Lacking in visual appeal Some visual appeal Minimal visual appeal Great visual appeal, Effectiveness very effective Portfolio Points 0 1-2 3-4 5 FCCLA Planning Process All Planning Process Evidence the Planning Planning Process is Planning summary not provided steps are present but Process was used to used to plan the project Process not summarized plan the project and each step fully explained
0 1 2 Missing family profile Profile summarized but lacking Profile effectively summarized Family Profile full understanding of family and demonstrates understanding needs of needs
0 1-2 3 Habitat Descriptions includes all required Overview Missing Habitat for Humanity Information is missing 1-2 description required elements elements 0 1-2 3 Missing budget or inadequate Correct budget format but Correct budget format with all Budget information presented missing samples or not within samples budgets and fits within budget amount budget amount 66 Colorado Competitive Events Guide Colorado Family, Career and Community Leaders of America
0 1-2 3 Missing any form of Budgeted items are included but Each item included with rationale, Sample List documentation or inadequate missing a few pictures and/ or picture, and pricing information
pictures price information Interior Design Interior 0 1 2 Portfolio is illegible and Portfolio is neat, legible and Portfolio is neat, legible and Appearance unorganized or contains many professional but contains 1—2 professional and contains no grammar or spelling errors grammar or spelling errors grammar or spelling errors
Oral Presentation Points 0-1-2 3-4-5 6-7-8 9-10 Presentation is not Presentation covers all Presentation gives Presentation covers all completed or does not project elements complete information on relevant information Organization Delivery explain the elements principles of design, the elements principles with a seamless and principles of design however with minimal of design, however it logical delivery explanation does not flow well 0 1-2 3-4 5 None shared or Minimal knowledge Knowledge of interior Knowledge of interior Interior information shared was shared during design concepts is design concepts is Design incorrect presentation evident and shared at evident and Knowledge times during the incorporated throughout presentation the presentation 0 1-2 3-4 5 None shared or Design decisions are Design decisions are Design decisions are information shared was somewhat explained but explained and show fully explained and Rationale for Design incorrect show little understanding of reflect thorough understanding of family’s needs and style understanding family’s family’s needs or style needs and style
0 1 2 3 Visuals are not used Minimal use of visuals Visuals are incorporated Presentation moves Use of during presentation during the presentation throughout the seamlessly between Visuals presentation visuals and oral presentation
0 1 2 3 No voice qualities are Voice quality is Voice quality is good, Voice quality is Voice used effectively adequate though could improve outstanding and pleasing to listen to 0 1 2 3 Body Body language shows Body language shows Body language portrays Body language Language/ nervousness and minimal nervousness/ participant is at ease/ enhances the Clothing unease/ inappropriate appropriate clothing appropriate clothing presentation/ Choice clothing appropriate clothing 0 1 2 3 Grammar/ Excessive (more than 5) Some (3-5) grammatical Few (1-2) grammatical Presentation has no Word Usage/ grammatical and and pronunciation and pronunciation grammatical and Pronunciation pronunciation errors errors errors pronunciation errors
In-Person Only Points 0 1-2 3-4 5 Did not answer Responses to questions Responses to questions Responses to questions Response to evaluator’s questions did not indicate were appropriate and were appropriate and
Questions adequate understanding reflect good reflect excellent of skills needed understanding of skills understanding of skills needed needed
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Virtual Only Points 0 1 2
Evident that recording is not Did not include name, chapter, Includes name, chapter, Design Interior done in one take, does not level; recording done in one level; recording done in one Oral Presentation show the design board and take with no editing, shows the take with no editing, shows student at all times, or exceeds 10 minutes design board and student all the design board and student times, does not exceed 10 all times, does not exceed 10 minutes minutes
0 1 2 3 Did not include Response did not Response was Response was response or indicate adequate appropriate and reflect appropriate and exceeded 5 minutes understanding of good understanding of Reflects excellent Closing skills needed but may understanding of skills skills needed/ did not have been improved needed/ provided provide close up/did with further close up of product/ not exceed 5 minutes explanation/provided did not exceed 5 close up of product/did minutes not exceed 5 minutes
Additional Comments: Total Score (Maximum 91):
Final Score:
Evaluator # ______
Evaluator Initial ______
Consultant Initial ______
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International Experience
International Experience, an individual or team event, recognizes participants who use Family and Consumer Sciences skills to research and analyze the social, cultural, and economic conditions in a country outside of the states and territories of the United States of America. The participants must prepare a file folder, an oral presentation, and visuals.
Career Pathway Hospitality and Tourism
Event Levels Level 1: through grade 8 Level 2: grades 9-10 Level 3: grades 11-12
Event Procedure & Time Requirements for In-Person Competition 1. Participants will attend a required Orientation Meeting at a time and place designated prior to the event. 2. Participants will submit a file folder with required documents to the Event Consultant at the designated participation time. 3. Participants will have 5 minutes to set up for the event. Other persons may not assist. 4. Evaluators will have 5 minutes to preview the file folder before each presentation begins, during participant set up time. 5. The oral presentation may be up to 10 minutes in length. A one-minute warning will be given at 9 minutes. Participants will be stopped at 10 minutes. 6. Following the presentation, evaluators will have 5 minutes to interview the participant(s). 7. Evaluators will have up to 5 minutes to use the rubric to score and write comments for each participant.
GENERAL INFORMATION Prepare Evaluator Evaluation Individual or Participant Equipment Ahead of Review Presentation Interview Total Time Team Event Setup Time Provide Time Time Time File folder, 5 minutes Individual or oral Team presentation, 5 minutes prior to 10 minutes 5 minutes Table 25 minutes presentation visuals
PRESENTATION ELEMENTS ALLOWED Costumes/ File Flip Props/ Visual Audio Easel(s) Portfolio Skits Visuals Uniforms Folder Chart(s) Pointers Equipment
X X X X X X X
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Event Procedure & Time Requirements for Virtual Competition International Experience
PRESENTATION RECORDING SPECIFICATIONS Participants will submit a maximum 15-minute video recording of them completing the requirements of this event. The timing of the video is as follows:
Timing Topic Specifications The oral presentation video may be up to 10 minutes in length. Each participant must introduce themselves by name, chapter, and level.
Participants will present and include information as listed in the research Oral Presentation area checklist . The recording should be done in one take (no editing, starting Up to 10 minutes time of International over, etc.) and should show the design board in its entirety and the student at Experience all times. Video recordings are to be made of participants as if they were presenting at an in-person competition. A voiceover of the video recording or presentation is not allowed.
Participant will have up to 5 minutes to include responses to the following:
1.What is one skill that you learned or improved upon during your project that you will use in school next year or in your future career? 2.What obstacles caused challenges in your work, and how did you address Up to 5-minutes Closing them?
Participant should provide a close up view of the design board. Participants should verbally highlight items of their choice during the close up. This is not a voice over, but a presentation of the design by the participant.
Each entry will post the required documents (as specified below) following instructions from Colorado FCCLA prior to the competition.
Portfolio Upload one (1) PDF file, designed so that viewers are able to scroll through the digital document. This must be an online file and not require the viewer to download it. Include Project ID Page, FCCLA Planning Process Summary Sheet, International Experience Research Area Checklist, Investigative Research Methods, Additional Research Area Content, Works Cited/ Bibliography Oral Presentation Participants will submit a maximum 15-minute video recording of them completing the requirements of this event. The timing of the video is listed in the presentation recording Video specifications Automatic Scoring Participants will automatically receive full points on the Point Summary Form and the Rubric for the following items: Event Online Orientation Documentation and Punctuality.
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International Experience File Folder Participants will submit 1 letter-size file folder containing 3 identical sets, with each set stapled separately, of the items listed below to the Event Consultants at the designated participation time. The file folder must be identified in the top left corner with name of event, event category, participant’s name, state, and FCCLA national region.
Use plain paper, with no graphics or decorations; must include participant’s name, Project ID Page 1 - 8 ½” x 11” page school, city, state, FCCLA national region, and title of project.
FCCLA Planning Process 1 - 8 ½” x 11” page Summarize how each step of the Planning Process was used to develop the project. International Submit the International Experience Research Area Checklist, indicating the optional Experience Research 1 - 8 ½” x 11” page research areas chosen for project. Area Checklist
Summarize project research methods. Examples of research may include interviews with Investigative Research citizens or scholars of the researched country, personal travel narrative, interviews with 1 - 8 ½” x 11” page Methods frequent travelers, written and photographic documentation review, and official embassy contact.
Provide current information on 3 of the optional research areas, as selected from the Additional Research 2 to 3 - 8 ½” x 11” International Experience Research Area Checklist. Additional areas may be selected if Area Content page desired. Describe characteristics within these areas that may be unique to the selected country. Describe trends of interest.
Works Cited/ Use MLA or APA citation style to cite all references. Resources should be reliable and 1 - 8 ½” x 11” page Bibliography current.
Oral Presentation Specifications The oral presentation may be up to 10 minutes in length and is delivered to evaluators. The presentation is to describe research in detail. Visuals will be used by the participant during the oral presentation. If audio or audiovisual recordings are used, th ey are limited to 1 minute playing time. Visual Props Visuals/props may include presentation software, posters/photographs, authentic materials, etc. Audio and Audiovisual recordings are limited to 1 minute playing time during the presentation. Deliver oral presentation in an organized, sequential manner; concisely and thoroughly summarize Organization/ Delivery research.
Country Selec tion Summarize reasons for choice of selected country, including personal interests, career opportunities. Provide current statistical data such as population, gender, age, ethnicity, family, languages, religion(s). Research: Demographics Describe demographic trends of interest.
Research: Economic Provide current overall employment data for the selected country. Include information on fastest growing Conditions occupations, salaries, and employment trends. Provide current estimated cost of living for one of the following: individual, couple, or family. Include Research: Estimated Cost housing, food, utilities, transportation, school fees and/or child care, communications/media (Internet/ of Living Phone/TV), and health care costs. Choose average costs based on a rural, suburban, or urban area (choose one). Explain variables which may impact the average costs.
Voice Speak clearly with appropriate pitch, tempo, and volume. Body Language/ Clothing Use appropriate body language including gestures, posture, mannerisms, eye contact, and appropriate Choice handling of visuals or notecards if used. Wear appropriate clothing for the nature of the presentation. Grammar/Word Usage/ Use proper grammar, word usage, and pronunciation. Pronunciation Responses to Evaluators’ Provide clear and concise answers to evaluators’ questions regarding the project. Questions are asked Questions after the presentation.
Effectively Illustrated The visuals chosen present and support the project research in a way that is clear, concise, and visually Research Content appealing. Creativity Visuals are creative and engaging.
Use of Visuals Visuals are neat, legible, professional, and use correct grammar and spelling.
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International Experience International Experience Research Area Checklist Name of Participant(s) Chapter Level
Instructions: Each team’s project must represent all 3 required items, plus an additional 3 (minimum) optional research areas as listed below. Participants may select more than the 3 optional areas, if desired. 3 copies of this completed
checklist must be included in the event file folder.
Optional Research Required Research Choose a minimum of 3
Demographic Facts Art, Music and Literature
Economic Conditions Clothing Including employment outlook and job growth data Cuisine Estimated Cost of Living Educational Systems
Family Structure/ Cultural Customs
Geography
Government and Politics
Health and Social Services
History
Justice System
Science and Technology
Sports and Entertainment
Tourism
Other Area: ______
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International Experience Point Summary
Name of Participant(s) Chapter State _____ Team # Group # Level
Directions 1. Make sure all information at top is correct. If the participant does not show, please write “No Show” across the top and return with other forms. 2. At the conclusion of scoring, verify evaluator scores and fill in information below. Calculate the final score and ask for evaluators’ verification. Place this form in front of the completed rubrics and paper clip all items related to the participant together. Please do NOT staple. 3. At the end of competition in the room, double check all scores, names, and team numbers to ensure accuracy. 4. Please check with the Event Consultant or Colorado FCCLA Staff if there are any questions regarding the evaluation process.
Event Consultant Check Points Orientation 0 2 0 or 2 points Did not attend Attended orientation 0 1 2-3 4 File Folder/ No File Folder File Folder has 4or File Folder has File Folder has no Portfolio presented more errors 2—3 errors errors 0 or 4 point 0 1 Punctuality Participant was late for presentation Participant was on time for presentation 0 or 1 point
Event Consultant Total Evaluators’ Scores (7 points possible) Evaluator 1 Initials Average Evaluator Score
Evaluator 2 Initials (93 points possible) Evaluator 3 Initials Final Score (Average Evaluator Score plus Total Score divided by number of evaluators Room Consultant Total) Evaluator 1 = Average Evaluator Score
Verification of Final Score and Rating Evaluator 1 ______Evaluator 2 ______Evaluator 3 ______Event Consultant ______
Circle rating achieved: Gold 90-100 points Silver 70-89.99 points Bronze 1-69.99 points
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International Experience Rubric
Name of Participant(s) Chapter State _____ Team # Group # Level
File Folder Points 0 1-2 3-4 5 FCCLA Planning Process All Planning Process Evidence the Planning Planning Process is Planning summary not provided steps are present but Process was used to used to plan the project Process not summarized plan the project and each step fully explained 0 1 2 3 None provided Research was not Research was Research was completely accurate conducted accurately conducted in a timely Investigative and could use work/ 1 but not extensively/ 3 and professional Research or 2 sources of or 4 sources of manner/ multiple information information. research methods utilized
0 1-2 3 None provided Some of the information is Information is current, well Optional current and relevant/ few unique organized, and trends are Research #1 characteristics mentioned/ thoroughly noted/described trends are briefly discussed
0 1-2 3 None provided Some of the information is Information is current, well Optional current and relevant/ few unique organized, and trends are Research #2 characteristics mentioned/ thoroughly noted/described trends are briefly discussed
0 1-2 3 None provided Some of the information is Information is current, well Optional current and relevant/ few unique organized, and trends are Research #3 characteristics mentioned/ thoroughly noted/described trends are briefly discussed 0 1 2 3 No resources listed Incomplete list of Complete list of Complete list of reliable, Work Cited/ resources/resources resources but appropriate resources, Bibliography listed are not current or incorrect style in a consistent MLA or appropriate for project APA style
Visuals/ Props Points 0 1-2 3-4 5 Visuals not provided Visuals are weak in Visuals support the Visuals support and Effectively supporting the presentation but do complement the Illustrates presentation not complement the presentation Content content
0 1-2 3-4 5 Visuals not used during Visuals not original, Somewhat original Highly original, very the presentation lacking appeal and appealing appealing Creativity
0 1-2 3-4 5 Visuals are not used Minimal use of visuals Visuals are Presentation moves during presentation during the presentation incorporated seamlessly between Use of Visuals During throughout the visuals and oral Presentation presentation presentation
74 Colorado Competitive Events Guide Colorado Family, Career and Community Leaders of America International Experience Oral Presentation Points 0-1-2 3-4-5 6-7-8 9-10 Presentation is not Presentation covers all Presentation gives Presentation covers all completed or does not project elements complete information on relevant information Organization explain the elements principles of design, the elements principles with a seamless and
Delivery principles of design however with minimal of design, however it logical delivery explanation does not flow well
0 1 2 3-4 No country selected, or Rationale includes only Rationale with personal Detailed summary of country selected did not personal interests or interests and career rationale with personal Country meet guidelines career opportunities, not opportunities interests, career Selection both opportunities, and Rationale other relevant criteria
0-1-2 3-4-5 6-7-8 9-10 Less than 3 Statistical information Statistical information Statistics including demographic areas are for all 6 demographic on all 6 demographic population, gender, Research: included areas is included, no areas is included and age, ethnicity,
Demographics description provided described as needed language, religion/ trends are noted and described
0-1-2 3-4-5 6-7-8 9-10 Few employments Some of the All of employment Current employment related Levels are employment related related Levels are data, fast growing Research: mentioned/ significant Levels are mentioned/ acknowledged and occupations, salaries Economic information is minimal information is not researched well and employment Conditions current and viable trends are described and referenced in detail 0-1-2 3-4-5 6-7-8 9-10 Only 1 or 2 areas 5 of the areas are All areas are mentioned Average food, utility, mentioned completely mentioned completely but lack in research and transportation, Research: depth/ variables that communication, and Estimate Cost may impact the average health care are of Living are included researched/ variables that may impact the average are included 0 1 2 3 No voice qualities are Voice quality is Voice quality is good, Voice quality is Voice used effectively adequate though could improve outstanding and pleasing to listen to 0 1 2 3 Body Body language shows Body language shows Body language portrays Body language Language/ nervousness and minimal nervousness/ participant is at ease/ enhances the Clothing unease/ inappropriate appropriate clothing appropriate clothing presentation/ Choice clothing appropriate clothing 0 1 2 3 Grammar/ Excessive (more than 5) Some (3-5) grammatical Few (1-2) grammatical Presentation has no Word Usage/ grammatical and and pronunciation and pronunciation grammatical and Pronunciation pronunciation errors errors errors pronunciation errors
In-Person Only Points 0 1-2 3-4 5 Did not answer Responses to questions Responses to questions Responses to evaluator’s questions did not indicate were appropriate and questions were Response to adequate understanding reflect good appropriate and reflect Questions of skills needed understanding of skills excellent needed understanding of skills needed
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Virtual Only Points International Expe- 0 1 2 Evident that recording is not Did not include name, chapter, Includes name, chapter, done in one take, does not level; recording done in one level; recording done in one Oral Presentation show the design board and take with no editing, shows the take with no editing, shows student at all times, or exceeds 10 minutes design board and student all the design board and student times, does not exceed 10 all times, does not exceed 10 minutes minutes
0 1 2 3 Did not include Response did not Response was Response was response or indicate adequate appropriate and reflect appropriate and exceeded 5 minutes understanding of good understanding of Reflects excellent Closing skills needed but may understanding of skills skills needed/ did not have been improved needed/ provided provide close up/did with further close up of product/ not exceed 5 minutes explanation/provided did not exceed 5 close up of product/did minutes not exceed 5 minutes
Additional Comments: Total Score (Maximum 93):
Final Score:
Evaluator # ______
Evaluator Initial ______
Consultant Initial ______
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Knife Skills
Knife Skills, an individual state competitive event, recognizes participants who demonstrate their knife skills. Participant’s performance during food production will be observed and rated by evaluators from the food service industry. **In-Person ONLY state competitive event. In the event of a virtual conference, Knife Skills will not be offered.
Career Pathway Hospitality and Tourism
Event Levels Level 1: through grade 8 Level 2: grades 9-10 Level 3: grades 11-12
Event Procedure & Time Requirements 1. Participants will attend a required Orientation Meeting at a time and place designated prior to the event. 2. Participants MUST supply knife kit (chef knife, boning knife, utility knife, paring knife, and sharpener), scale, and cutting board with mat/ damp cloth; failure to do so will result in disqualified. Participants must complete task within a 6 foot workspace. 3. Participants will have 5 minutes to setup their station. 4. Participants will have 35 minutes to produce a 4 ounce portion per cut of 4 selected from the following knife cuts: Julienne, fine julienne, brunoise, fine brunoise, small dice, medium dice, large dice, paysanne, batonnet, tourné, rondelle, peel, and concasse. The 4 selected cuts will be chosen by the evaluators at the beginning of the event. Food product will be provide and may consist of carrots, potatoes, celery, and onions. 5. Following the presentation, evaluators will have 5 minutes to interview participants. 6. Participants will have 5 minutes to clean workstation and kitchen.
GENERAL INFORMATION Prepare Evaluation Individual or Event Clean Up Equipment Ahead of Presentation Interview Total Time Team Event Setup Time Time Provide Time Time Workstation, Individual Equipment 5 minutes 35 minutes 5 minutes 5 minutes 50 minutes food
PRESENTATION ELEMENTS ALLOWED Costumes/ File Flip Visual Audio Easel(s) Portfolio Equipment Skits Visuals Uniforms Folder Chart(s) Equipment
X Provided by Participant
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KnifeSkills Personal Appearance Participants will be well groomed and wear appropriate, clean attire meeting the following standards:
Clean and appropriate, uniform including professional chef attire (chef coat/jacket; industry pants Uniform or commercial uniform pants; apron; hair covering or chef hat; closed-toe, low heel, kitchen shoes
made with non-slip soles and sealed non-melting uppers (canvas shoes are not appropriate).
Facial jewelry is concealed with bandages. No additional jewelry, except a watch, is allowed. Facial hair is permitted if appropriate covering is used. Hair is properly restrained with hairnet if Personal Hygiene hair extends past the neck line. Minimal makeup, no cologne or nail polish. Hand washing is done frequently.
Performance Skills Participants will have 35 minutes to produce 4 ounce portions of 4 of the following knife cuts: Julienne, fine julienne, brunoise, fine brunoise, small dice, medium dice, large dice, paysanne, batonnet, tourné, rondelle, peel, and concasse. The 4 selected cuts will be chosen by the evaluators at the beginning of the event. Food product will be provide and may consist of carrots, potatoes, celery, and onions.
Work Works effectively and mise en place is demonstrated to complete tasks within time allowed. Organization Speed and Works at proper speed to produce efficient cuts in logical order. Efficiency Equipment Use Correctly uses proper technique, knife and storage of knives. Sanitation Workstation is clean, neat, and sanitized to industry standards. Makes total use of food items with separation and storage of usable waste. Use of Product
Correctly and consistently produces 4 ounces of the 4 selected knife cuts. (Junior division only has Knife Cuts to produce 2 ounces of selected cuts).
Oral Presentation Participants will be asked questions by evaluators and will be required to answer these questions verbally.
Provide clear and concise answer to evaluator’s questions regarding project Response to Questions
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Knife Skills Rubric
Name of Participant Chapter State _____ Team # Group # Level
Personal Appearance Points 0 1 2-3 4-5 Proper uniform not Dirty uniform and/or Clean uniform but Clean and proper worn by participant missing 3—4 items of missing 1—2 items uniform: professional professional dining of professional dining room attire and room and kitchen dining room attire kitchen safe shoes/ Uniform safe shoes/ visible and kitchen safe no visible jewelry or jewelry or facial shoes/ some visible facial jewelry jewelry not concealed jewelry or facial concealed jewelry not concealed 0 1 2-3 4-5 Personal hygiene is Personal hygiene is Personal hygiene is Personal hygiene is Personal at unacceptable level at acceptable level/ at good level/ hair is highly regarded/ hair Hygiene hair is not properly properly restrained is properly restrained restrained Performance Skills Points 0 1-2-3 4-5-6-7 8-9-10 There are incomplete Some food products Tasks not Tasks are done in an products completed/ food completed in an efficient order/ products were left organized manner/ workstation is kept Work unattended/ the food items prepared clear and equipment Organization workstation is in order, but station is stored as it is used unorganized may be slightly disorganized/ too much time spent on one task
0 1-2-3 4-5-6-7 8-9-10 Speed And Did not finish the Spent too much time Cuts are completed Cuts are completed Efficiency required task during set-up/ illogical in required efficiently and in order of cuts timeframe logical order 0 1-2-3 4-5-6-7 8-9-10 Unsafe use of Improper knife used Knife is held Knife is held properly equipment/ improper for cut/ unsafe properly with good with excellent Equipment or missing movement or storage technique/ proper technique/ proper Use equipment/ knife held of knife/ poor knife is used for cut/ knife is used for cut/ dangerously or technique knife is properly knife is properly improperly stored stored 0 1-2-3 4-5-6-7 8-9-10 Lack of sanitation Lack of sanitation Equipment may be Equipment is knowledge and food knowledge and food cleaned but not cleaned, sanitized handling procedures. handling procedures. properly sanitized. and properly stored. No hand washing No hand washing Hand washing is not Equipment is Sanitation frequent sanitized frequently throughout the tasks. Frequent hand washing and use of gloves when appropriate
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KnifeSkills 0 1 2-3 4-5 More product wasted Between 25-50% Useable/unusable Useable/unusable Use of than used (greater product waste product is separated product is separated Product than 50%) and between 10-25% and 0-10% product product waste waste
0 1-2-3 4-5-6-7 8-9-10 Cut not demonstrated Cut is unfinished or Cut is between 70- Finished product is has less than 70% 90% consistency/ within 90% of Knife Cut 1 consistency/ less weighs 4oz and has expectations/ product than 4oz/ improper proper dimensions weighs 4oz and has dimensions of cut the proper dimensions 0 1-2-3 4-5-6-7 8-9-10 Cut not demonstrated Cut is unfinished or Cut is between 70- Finished product is has less than 70% 90% consistency/ within 90% of consistency/ less weighs 4oz and has expectations/ product Knife Cut 2 than 4oz/ improper proper dimensions weighs 4oz and has dimensions of cut the proper dimensions
0 1-2-3 4-5-6-7 8-9-10 Cut not demonstrated Cut is unfinished or Cut is between 70- Finished product is has less than 70% 90% consistency/ within 90% of Knife Cut 3 consistency/ less weighs 4oz and has expectations/ product than 4oz/ improper proper dimensions weighs 4oz and has dimensions of cut the proper dimensions 0 1-2-3 4-5-6-7 8-9-10 Cut not demonstrated Cut is unfinished or Cut is between 70- Finished product is has less than 70% 90% consistency/ within 90% of Knife Cut 4 consistency/ less weighs 4oz and has expectations/ product than 4oz/ improper proper dimensions weighs 4oz and has dimensions of cut the proper dimensions
Oral Presentation Points 0 1-2 3-4 5 Did not answer Responses to Responses to Responses to evaluator’s questions questions did not questions were questions were Response to indicate adequate appropriate and appropriate and Questions understanding of reflect good reflect excellent skills needed understanding of understanding of skills needed skills needed
Disqualification __ Did not appear for final clean up Total Score (Maximum 100):
Penalties (5 points each) __ Did not attend orientation Minus Penalty:
Additional Comments: Final Score:
Evaluator # ______
Evaluator Initial ______
Consultant Initial ______
Circle rating achieved: Gold 90-100 points Silver 70-89.99 points Bronze 1-69.99 points
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Thematic Table Design
Thematic Table Design, an individual state competitive event, recognizes participants who create a thematic table setting applying the FCCLA Planning Process. Participant’s performance during food production will be observed and rated by evaluators from the food service industry.
Career Pathway Hospitality and Tourism
Event Levels Level 1: through grade 8 Level 2: grades 9-10 Level 3: grades 11-12
Event Procedure & Time Requirements for In-Person Competition 1. Participants will attend a required Orientation Meeting at a time and place designated prior to the event. 2. Participants will create a thematic table setting for 2 and accompanying menu using the FCCLA Planning Process. Participants MUST bring all necessary equipment to present their thematic table setting. Table settings may include salt and pepper shakers, flowers, decorations, dinnerware, glassware, napkins, and eating utensils; anything that relates to the particular theme; and tableside items. 3. Participants are required to bring 1 file folder (plain, of any color) that has 3 copies of their FCCLA Planning Process and menu for the evaluators. 4. Participants will have 30 minutes to prepare and present their table display. 5. Following the presentation, evaluators will have 5 minutes to interview participants. 6. Participants will have 10 minutes to clean workstation.
GENERAL INFORMATION
Prepare Evaluation Individual or Clean Up Equipment Ahead of Presentation Interview Total Time Team Event Time Provide Time Time
File Folder, Individual 30 minutes 5 minutes 10 minutes Workstation 45 minutes Menu
PRESENTATION ELEMENTS ALLOWED Costumes/ File Flip Visual Audio Easel(s) Portfolio Equipment Skits Visuals Uniforms Folder Chart(s) Equipment
X X Provided by Participant
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Thematic Table Design Event Procedure & Time Requirements for Virtual Competition 1. Participants will create a thematic table setting for 2 and accompanying menu using the FCCLA Planning Process. Participants MUST provide all necessary equipment to present their thematic table setting. Table settings may include salt and pepper shakers, flowers, decorations, dinnerware, glassware, napkins, and eating utensils; anything that relates to the particular theme; and tableside items. 2. Participants will submit a portfolio file folder that has copies of their FCCLA Planning Process and menu for the evaluators. 3. Participants will have 30 minutes to prepare and present their table display.
PRESENTATION RECORDING SPECIFICATIONS Participants will submit a maximum 10-minute video recording of them completing the requirements of this event. The timing of the video is as follows:
Specifications Timing Topic
Each participant must verbally introduce themselves by name, chapter and level. Participant will verbally explain the design theme choices and Up to 1 minute Introduction anticipated results. Station may be already set up with equipment and product to be used during presentation time.
Participants will have 30 minutes to prepare and present their table display For purposes of the video, the student will speed up the video (time Up to 30 minutes condense) so that production is condensed to no more than 7 minutes of presentation time; Thematic Table recording time. The recording should be done in one take (no editing, starting over, etc.) and should show the work surface in its entirety and the student at condensed to Design Presentation all times. Items to include in the video are technical industry skills used during 7-minutes design production. Instrumental background music may be used but should not be distracting.
Participant will have up to 2 minutes to present their finished table design. Participant should provide a close up view of the product, verbally explain Up to 2-minute Closing theme and complementing menu and any challenges or additional explanation of the product. This is not a voice over, but a presentation of the product by the participant.
Each entry will post the required documents (as specified below) following instructions from Colorado FCCLA prior to the competition.
Portfolio Upload one (1) PDF file, designed so that viewers are able to scroll through the digital document. This must be an online file and not require the viewer to download it. Include : FCCLA Planning Process Summary Sheet, Menu Presentation Participants will submit a maximum 1o-minute video recording of them completing the requirements of this event. The timing of the video is listed in the presentation recording Video specifications Automatic Scoring Participants will automatically receive full points on the Point Summary Form and the Rubric for the following items: Event Online Orientation Documentation and Punctuality.
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Thematic Table Design Personal Appearance Participants will be well groomed and wear appropriate, clean attire meeting the following standards:
Clean and appropriate and professional attire or costume (clothing worn by someone who is trying to look like or portray a different person or thing, often related to a specific theme) that meets culinary safety standards. Facial jewelry is concealed with bandages. No additional jewelry, except Personal a watch, is allowed. Facial hair is permitted if appropriate covering is used. Hair is properly Appearance restrained with hairnet if hair extends past the neck line. Minimal makeup, no cologne or nail polish.
File Folder Participant will submit one letter-size file folder containing three identical sets, with each set stapled separately, of the items listed below to the event consultant at the designated participation time. The file folder must be labeled in the top left corner with name of event, event category, participant’s name, state, and FCCLA national region.
FCCLA Planning One page summary of how each step of the planning process was used to plan and implement the project. Use of the planning process may be described in the oral presentation. Process Summary
Menu Menu will descriptions that compliments and enhances theme.
Performance Skills Participants will have 30 minutes to prepare and present their table display. Oral Presentation Table Setting Sets a dining room table for two people for chosen courses. Napkin Fold Folds 2 napkins in a creative and consistent style. Appearance Table appearance is neat, clean and visually appealing. Sanitation Workstation and performance is clean, neat, and sanitized to industry standards. Craftsmanship Demonstrates workmanship and pride in work. Time Completes all tasks within allotted time. Management Creativity Uses creativity to visually display theme. Menu Theme based menu that compliments chosen theme. Overall Theme Theme and menu visually display chosen theme.
Participants will be asked questions by evaluators and will be required to answer these questions verbally.
Response to Provide clear and concise answer to evaluator’s questions regarding project Questions
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Thematic Table Design Point Summary
Name of Participant Chapter State _____ Team # Group # Level
Directions 1. Make sure all information at top is correct. If the participant does not show, please write “No Show” across the top and return with other forms. 2. At the conclusion of scoring, verify evaluator scores and fill in information below. Calculate the final score and ask for evaluators’ verification. Place this form in front of the completed rubrics and paper clip all items related to the participant together. Please do NOT staple. 3. At the end of competition in the room, double check all scores, names, and team numbers to ensure accuracy. 4. Please check with the Event Consultant or Colorado FCCLA Staff if there are any questions regarding the evaluation process.
Event Consultant Check Points
Orientation 0 3 Did not attend Attended orientation 0 or 3 points 0 3 File Folder Did not provide File Folder with 3 copies of Provided File Folder with 3 copies of 0 or 3 point Planning Process Planning Process
0 2 Participant was late for presentation Participant was on time for presentation Punctuality 0 or 2 point
Evaluators’ Scores Event Consultant Total Evaluator 1 Initials (8 points possible)
Evaluator 2 Initials Average Evaluator Score (92 points possible) Evaluator 3 Initials Final Score Total Score divided by number of evaluators (Average Evaluator Score plus Evaluator 1 = Average Evaluator Score Room Consultant Total)
Verification of Final Score and Rating Evaluator 1 ______Evaluator 2 ______Evaluator 3 ______Event Consultant ______
Circle rating achieved: Gold 90-100 points Silver 70-89.99 points Bronze 1-69.99 points
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Thematic Table Design Rubric
Name of Participant Chapter State _____ Team # Group # Level
Personal Appearance Points 0 1-2-3 4-5-6-7 8-9-10 Non-professional Clean appearance Clean and neat Professional appearance and and attire but lacks appearance and appearance, attire attire or does not professionalism or attire/ hair is and grooming/ attire Personal meet culinary safety does not go well with properly groomed goes well with the Appearance standards table theme/ hair is but may not be table theme/ hair is not properly groomed appropriate for front properly groomed for or appropriate for of house front of house front of house FCCLA Planning Process Points 0 1 2-3 4-5 Planning Process Inadequate steps in All Planning The Planning FCCLA summary not the Planning Process Process steps are Process is used to Planning provided are presented summarized plan the project and Process each step is fully explained Performance Skills Points 0 1-2-3 4-5-6-7 8-9-10 Table setting is 3-5 items are missing 1-2 items are Accurately sets the incorrect or misplaced missing or table for two Table Setting misplaced including: flatware, napkin, glassware, dishes are all in proper place 0 1 2-3 4-5 No napkin folds Inconsistent folds, no Basic fold used Appealing, creative, Napkin Fold provided creative effort made both folds are consistent 0 1-2-3 4-5-6-7 8-9-10 None of the items 25% or less of the 90% or less of the All items used in the used in the table items in the table items in the table table setting support setting support the setting support the setting support the the chosen theme Appearance chosen them/ items chosen them/ items chosen theme/ and are highly are not visually are not visually items chosen are visually pleasing pleasing pleasing visually pleasing 0 1-2-3 4-5-6-7 8-9-10 Lack of sanitation Lack of sanitation Equipment may be Equipment is knowledge and food knowledge and food cleaned but not cleaned, sanitized handling procedures. handling procedures. properly sanitized. and properly stored. No hand washing No hand washing Hand washing is not Equipment is Sanitation frequent sanitized frequently throughout the tasks. Frequent hand washing and use of gloves when appropriate
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Thematic Table Design 0 1 2-3 4-5 Shows no Shows little Shows good Demonstrates Craftsmanship workmanship and workmanship and workmanship and exemplary pride in work pride in work pride in work workmanship and pride in work Time 0 5 Management All were not performed within time limit All tasks were performed within time limit 0 1-2-3 4-5-6-7 8-9-10 Design shows little or Design lacks sincere Design demonstrates Design demonstrates Creativity no evidence of originality originality a unique level of
original thought originality
0 1 2-3 4-5 Menu not provided Menu was not typed Menu was typed and Menu was typed and Menu or not professional/ complete for the compliments and menu was not chosen theme enhances the chosen complete them well 0 1-2-3-4-5 6-7-8-9 8-9-10-11-12 Theme and menu are Some elements of Most elements of the Theme and menu are Overall not cohesive the theme are theme are cohesive and work Theme coordinated with the coordinated with the well to display menu menu chosen them
Oral Presentation—In Person Only Points 0 1-2 3-4 5 Did not answer Responses to Responses to Responses to evaluator’s questions questions did not questions were questions were Response to indicate adequate appropriate and appropriate and Questions understanding of reflect good reflect excellent skills needed understanding of understanding of skills needed skills needed
Virtual Only Points Introduction 0 1 0 or 1 point Introduction is not included or exceeds 1 Includes name, chapter, level and provides full minute description of design choices; does not exceed 1 min.
Presentation 0 3 Content Evident that recording is not done in one take, Recording done in one take with no editing, shows the does not show the work surface and student at work surface and student all times, does not exceed 7 0 or 3 points all times, or exceeds 7 minutes minutes
Closing 0 1 0 or 1 point Does not provide product close-up, does not Presents final product close up; explains and challenges give any additional explanation, or exceeds 2 and additional information; does not exceed 2 minutes minutes Disqualification __ Did not appear for final clean up Total Score (Maximum 92):
Penalties (5 points each) __ Did not attend orientation Minus Penalty:
Additional Comments: Final Score:
Evaluator # ______
Evaluator Initial ______
Consultant Initial ______
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Colorado Family, Career and Community Leaders of America 9101 East Lowry Boulevard Denver, CO 80230 www.fccla.cccs.edu
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