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PA FCCLA State STAR Events

Manual

Revised October 2014

November 30 is the membership affiliation deadline to participate in PA FCCLA STAR Events. Advisers should make sure students are affiliated in the correct category to participate in PA State STAR Events.

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PDE NON-DESCRIMINATION STATEMENT The Pennsylvania Department of Education (PDE) does not discriminate in its educational programs, activities, or employment practices, based on race, color, national origin, sex, sexual orientation, disability, age religion, ancestry, union membership, or other legally protected classification. This policy is in accordance with state law, including the Pennsylvania Human Relations Act and with federal law, including Title VI and Title VII of the Civil Rights Act of 1964, Title IX of the Education Amendments of 1972, Section 504 of the Rehabilitation Act of 1973, the Age Discrimination in Employment Act of 1967, and the Americans with Disabilities Act of 1990. If you have questions about this publication, contact the Career and Technical Student Organization Office, Department of Education, 333 Market Street, 11th Floor, Harrisburg, Pennsylvania 17126-0333, Voice Telephone: 717-783-6952, Text Telephone TTY: 717-783-8445, FAX: 717-783-6672, email: [email protected] or contact the STAR Events Coordinator. FCCLA members with disabilities as properly identified by a certified psychologist or physician and having an Individualized Education Plan (I.E.P.) will be reasonably accommodated in state events. Competitive events will be modified to provide an equal competitive opportunity. Such members may be allowed to provide and utilize special equipment that FCCLA may not be able to provide. Requests for reasonable accommodations should be made in writing, with a description of the handicap, along with any specific needs stated, to the STAR Events Coordinator by the State Leadership Conference registration deadline.

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Table of Contents

Equal Opportunity Statement …................................................. 2 Table of Contents …................................................................... 3 Introduction …............................................................................ 4 General Requirements …............................................................ 5 PA State STAR Events Descriptions............................................ 7 Food and Beverage Service Event …........................................... 8 Knife Skills Event …................................................................. 14 Menu Planning Event …............................................................ 21 Pastry Arts Baking Event …...................................................... 27 Pastry Arts Cake Decorating Event …....................................... 33

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INTRODUCTION STAR Events (Students Taking Action with Recognition) are competitive events in which the Family, Career and Community Leaders of America (FCCLA) Competitive Events program offers individual skill development and application of learning through the following activities: cooperative – teamwork to accomplish specific goals; individualized – members work alone to accomplish specific goals; and competitive – individual or team performance measured by an established set of criteria. Members are recognized for proficiency and achievement in chapter and individual projects, leadership skills and occupational preparation. STAR Events promote the FCCLA mission to focus on the multiple roles of family member, wage earner, and community leader. Each event is designed to help members develop specific lifetime skills in character development, creative and critical thinking, interpersonal communication, practical knowledge and career preparation. STAR Events encourage active student participation and recognize accomplishments of youth. The belief that everyone can be successful is the foundation of these events. Cooperation and competition are stressed in positive, constructive ways. SCHOLARSHIP OPPORTUNITIES Scholarships from colleges/universities may be awarded to PA FCCLA members who place first, second, and third in selected STAR Events. Scholarship information is available on the state website at www.pafccla.org.

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GENERAL REQUIREMENTS

1. All STAR Events participants must be nationally affiliated members of an FCCLA chapter. Dues must be postmarked by November 30 and sent to national FCCLA for the participants to be eligible for PA FCCLA State STAR Events competition. Local advisers are responsible for membership verification and must send a copy of the chapter affiliation form to the State Facilitator by the STAR Events registration deadline.

2. Participants must register for and attend the entire State Leadership Conference to

officially enter PA State STAR Events.

3. Substitute names may be submitted until the substitution deadline as long as the eligibility requirements are met, event criteria is met, membership verification is submitted, and the chapter is registered for the event.

4. PA STAR Events participants pay a per person fee and register on-line on the State

Leadership Conference page. STAR Events registration fees are non-refundable.

5. An individual member may participate in only one event in any given year.

6. Chapters are required to provide one evaluator, room consultant and/or volunteer for every six STAR Events participants, adding one more for numbers in increments of six. Chapter Advisers are also needed to serve as a Lead Consultant or assist in other roles with STAR Events.

7. Advisers, classroom assistants, and students may not serve as evaluators. Administrators,

parents, alumni, business representatives and other adults may serve as evaluators.

8. Only one person per chapter may participate in Pastry Arts Baking, Pastry Arts Cake Decorating, Food and Beverage Service, and Knife Skills. Menu Planning may have a team of up to three members.

9. No electronic communication devices (cell phones, PDA's, laptops, etc.) may be used

during or after competition to communicate details of the competition to participants who have not yet competed. A breach of integrity such as this will result in disqualification. Cell phones and any other electronic equipment are not permitted at STAR Events unless they are part of a presentation. Any cell phones found with the student will be immediately surrendered by the student until the activity has been completed. The student will be disqualified from the event.

10. FCCLA members with disabilities as properly identified by a certified psychologist or

physician and having an Individualized Education Plan (I.E.P.) will be reasonably accommodated in PA FCCLA state events. Competitive events will be modified to provide an equal competitive opportunity. Such members may be allowed to provide and utilize special equipment that FCCLA may not be able to provide. Contact the PA STAR Events Coordinator if accommodations are needed.

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11. Each participant is responsible for supplying the designated equipment for STAR

Events. Only those tools listed on the approved equipment lists may be brought to State Leadership Conference and may only be used during the scheduled STAR Events. In the case of knives, or any equipment that could be construed as a weapon; these items must be in the possession of the adviser except when needed for STAR Events.

PA FCCLA STATE STAR EVENTS RECOGNITION STAR Events participants will receive recognition at the PA FCCLA State Leadership Conference. Recognition levels are: 90 – 100 points Gold Medal 70 – 89 points Silver Medal 69 and below Bronze Medal This manual is designed specifically for Pennsylvania FCCLA State STAR Events. Participants will earn recognition at the PA FCCLA State Leadership Conference. These events are not part of FCCLA National STAR Event competition. STAR EVENTS MANAGEMENT INFORMATION Many individuals are needed to assist in the management of STAR Events. Both student members and adults play an important role in the success of the events. Assistance is needed as Lead Consultants, Room Consultants, Evaluators, and other volunteers.

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PA STATE STAR EVENTS DESCRIPTIONS FOOD AND BEVERAGE SERVICE Food and Beverage Service, an individual event, recognizes participants enrolled in occupational culinary arts/food service-training programs for their ability to demonstrate their skill in food service techniques. Participants will set and serve a table of four guests, using American Style Service in a manner that meets industry standards. KNIFE SKILLS Knife Skills, an individual event, will showcase the best of participant’s knife skills. Participants will produce a required number of uniform food samples demonstrating the use of proper knife skills. Each required knife cut must meet industry standards. The participant must demonstrate the use of proper safety and sanitation procedures. MENU PLANNING Menu Planning, a team event, recognizes participants for demonstrating their ability to plan a complete theme-based menu for two (2) people. The participants will select recipes to create a menu, prepare a nutritional analysis for the meal, bring all supplies needed to create a table setting, and prepare an oral presentation describing the menu plan and set up. * Team consists of one, two or three participants. **Theme will be found on the PA FCCLA website. PASTRY ARTS – BAKING Pastry Arts – Baking, an individual event, recognizes participants for their ability to demonstrate their skill to produce baked products using pastry arts techniques and equipment. Participants must prepare and present up to three baked products of quality accepted by commercial baking establishments. PASTRY ARTS – CAKE DECORATING Pastry Arts – Cake Decorating, an individual event, recognizes participants for their ability to demonstrate their skill producing cake decorations using pastry arts equipment and techniques. Participants must prepare and present a sample board and a fully decorated cake form according to the specifications for this event. The quality of the cake decorating should be acceptable in commercial cake decorating establishments.

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FOOD AND BEVERAGE SERVICE Food and Beverage Service, an individual event, recognizes participants enrolled in occupational culinary arts/food service-training programs for their ability to demonstrate their skill in food service techniques. Participants will set and serve a table of four guests, using American Style Service in a manner that meets industry standards. EVENT CATEGORY

Occupational: grades 10 – 12 ELIGIBILITY 1. Chapters may submit one entry per category in this event. 2. Participation is open to any nationally affiliated FCCLA occupational chapter. 3. Participants must be enrolled in a food service career and technical training program. SUPPLIES Participants must supply the following:

• pens or pencils • guest check book • calculator • serving tray

PROCEDURES AND TIME REQUIREMENTS 1. Participants must attend the STAR Events Orientation Session. 2. Participants must attend a tour of the facility prior to the competition. 3. Participants will be given all directions, including an orientation of the

server stations, menu and other related items. 4. Participants will report to the designated area at the designated time with all required supplies

and wearing appropriate, clean attire. 5. Participants will set an American Style table service based on the prepared menu and will

serve a table of four guests. All necessary items will be provided. Participants will choose their own napkin fold. Servers will bus their own tables.

6. Each guest will complete a customer comment card. These scores will be incorporated into the participant overall evaluation and final score.

7. Evaluators will use the event rubric to score and write comments for each participant throughout the session by observing his/her work habits and techniques used. Evaluators may meet with each other to discuss participant's strengths and suggestions for improvement.

8. Participants will remain at their station until they are dismissed. 9. The total time required for this event is approximately 2 hours and 30 minutes.

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FOOD AND BEVERAGE SERVICE SPECIFICATIONS APPEARANCE Participants will be well groomed and wear appropriate clean attire, meeting restaurant and hotel industry standards including: server uniform; apron (optional), hair covering or hair restraint, closed-toe low heel non-skid leather shoes (canvas or tennis shoes are not appropriate), no jewelry, minimal make up, no facial hair (including sideburns) is permitted, no heavy cologne/perfume, no nail polish. Clothing and Appearance Wear appropriate attire and present a well-groomed

appearance. TABLE SETTING Individuals will set a table for four using American Style Service and considering the menu options. Participants should be proficient in table setting including placement of flatware, linen or placemat, dinnerware, and glassware. Participants must maintain safe and sanitary conditions and procedures throughout the event. Equipment, Tools and Techniques Use proper equipment, tools and techniques in table

setting.

Sanitation and Safety

Keep work area clean and organized. Demonstrate appropriate safety and sanitation procedures according to industry standards. Demonstrate proper American Style table service. Complete final clean up and return supplies to the proper area within the designated time period.

TABLE SERVICE Each participant will be assigned a table number to serve a table of four guests. Participants will bus their own table. All work must stop at the designated time. Evaluation will be based on industry standards. Serving of food and beverage Serve food and beverages in a manner acceptable to the

industry.

Extra Services Attention is given to the needs of the guests. Extra services are provided as required.

Preparation/Presentation of Guest Check

Record guests orders accurately. Calculate the check including 7% tax and 20% gratuity without mathematical error. Present the check to the guests in an appropriate manner.

Customer Relations Demonstrate behavior that is friendly, courteous, and professional.

Table Clearing/Clean Up Clear and clean table. Return all supplies as directed.

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STAR Events Point Summary Form

FOOD AND BEVERAGE SERVICE

Category - Occupational # _______________ Name of Participant ________________________________________________________________________ Chapter __________________________________________________________________________________ Directions: 1. Make sure all information at the top is correct. 2. At the conclusion of the presentation, verify evaluator scores and fill in the information below. Calculate the final score and verify with the evaluators. Place this form on top of the completed rubrics and staple all together. Lead Consultant Check

Points Orientation 0

Participant did not attend orientation

2 Participant attended orientation

Equipment List 0 Required equipment is missing or participant

brought additional items.

3 Participant brought all required

equipment.

Evaluators Scores Evaluator 1 __________ Initials __________ Evaluator 2 __________ Initials __________ Evaluator 3 __________ Initials __________ Total score ____________ divided by number of evaluators = Average Score _________ Final Score Calculation Lead Consultant Score __________ Average Evaluator Score __________ Customer Comment Average Score __________(25) Total Score __________ Rating Achieved (circle one) Gold (90 -100) Silver (70-89.99) Bronze (1-69.99)

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Lead Consultant Initials ________ Room Consultant Initials __________

FOOD AND BEVERAGE SERVICE

RUBRIC Name of Participant _________________________________ Category ______________ Chapter ___________________________________________ Table # _______________

CLOTHING AND APPEARANCE

0 – 1 Non-professional

appearance, attire or grooming.

2 - 3 Neat appearance, attire and

grooming.

4 - 5 Professional appearance,

attire and grooming.

SAFETY AND SANITATION

0 – 1 Participant demonstrates

unsafe or unsanitary serving techniques.

2 - 3 Participant safety and/or

sanitation skills need improvement.

4 – 5 Participant demonstrates professional use of safety and sanitation techniques.

TABLE SETTING –

LINEN OR PLACEMAT AND

NAPKIN

0 - 1 Participant did not demonstrate proper

knowledge or skill in linen/placemat or napkin

placement.

2 - 3 Participant demonstrates

some knowledge and skill in linen/placemat and

napkin placement. Needs improvement.

4 - 5 Participant demonstrates professional knowledge

and skill in linen/placemat and napkin placement.

TABLE SETTING – FLATWARE AND

GLASSWARE

0 – 1 Participant did not demonstrate proper

knowledge or skill in flatware and/or glassware

placement.


some knowledge and skill in flatware and/or

glassware placement. Needs improvement.

4 – 5 Participant demonstrates professional knowledge and skill in flatware and

glassware placement.

TABLE SETTING - DINNERWARE

0 – 1 Participant did not demonstrate proper

knowledge or skill in dinnerware placement.


some knowledge and skill in dinnerware placement.

Needs improvement.

4 – 5 Participant demonstrates professional knowledge and skill in dinnerware

placement.

TABLE SETTING – OVERALL

0 – 1 Participant did not include all table items needed for meal. Table setting lacks

neatness.

2 - 3 Participant included all necessary table items.

Table setting is neat, but could be improved.

4 - 5 Participant set a complete,

neat and attractive table service.

MENU

PRESENTATION 0 – 1

Participant did not demonstrate knowledge of

the menu.

2 - 3 Participant demonstrated acceptable knowledge of

the menu.

4 - 5 Participant demonstrated knowledge of the menu

and answered all customer questions.

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BEVERAGE SERVICE

0 – 2 Participant did not demonstrate proper technique or skill

when serving beverages.

3 – 5 Participant

demonstrated some evidence of proper technique and skill

when serving beverages.

6 – 8 Participant

demonstrated acceptable

technique and skill when serving

beverages.

9 – 10 Participant

demonstrated professional

technique and skill when serving

beverages.

FOOD SERVICE

0 – 2 Serving of food

needs improvement. Participant did not

demonstrate knowledge or skill

in proper food service.

3 – 5 Serving of food is adequate. Needs improvement.

Participant demonstrated some knowledge and skill


6 – 8 Serving of food is

acceptable. Participant

demonstrated knowledge and skill


9 – 10 Participant served

all food in a professional

manner.

CHECK

PREPARATION AND

PRESENTATION

0 – 1 Guest check was

inaccurate. Guest check was not presented in an

appropriate manner.

2 - 3 Guest check had one or more mistakes. Guest

check was presented in an acceptable manner.

4 - 5 Guest check was neat and accurate. Guest check was presented in a professional

manner.

CUSTOMER

RELATIONS AND EXTRA SERVICES


minimal customer relations. Participant did

not provide extra or requested services.


an acceptable level of customer relations.

Participant provided requested services.


professional customer relations and provides an excellent experience for the guests. Participant provided extra services and filled all requests.

CLEARING OF

TABLE AND CLEAN UP

0 – 2 Table is not cleared. Table, dinnerware, food and area are

not clean.

3 – 5 Table is partially cleared. Table,

dinnerware, food and area are

somewhat clean.

6 – 8 Table is cleared.

Clean up of table, dinnerware, food

and area are adequate.

9 – 10 Table is cleared.

Participant completely cleaned the table and area.

TOTAL SCORE _________ COMMENTS: Verification of Score (please initial) Evaluator _______ Room Consultant _______ Lead Consultant ______

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SAMPLE CUSTOMER COMMENT CARD

PA FCCLA FOOD AND BEVERAGE EVENT CUSTOMER COMMENT CARD TABLE # ________ Please rate the following. Customer comments will be averaged into the participants' final score.

Poor Fair Good Very Good Excellent Was your server friendly? Did your server introduce

him or herself and maintain a positive

attitude throughout the meal?

1

2

3

4

5

Did your server take your order in a timely manner?

Did your server have knowledge of the menu?

Did your server answer all of your questions?

1

2

3

4

5

How was your meal delivered and presented? Was your order correct?

Did your server demonstrate knowledge of

proper table service?

1

2

3

4

5

Did your server return to check on you throughout the meal? Did your server

fill your requests?

1

2

3

4

5

Please rate your overall dining experience.

1

2

3

4

5

The customer comment cards will be averaged and will represent 25 points of the total score.

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KNIFE SKILLS Knife Skills, an individual event, will showcase the best of participant’s knife skills. Participants will produce a required number of uniform food samples demonstrating the use of proper knife skills. Each required knife cut must meet industry standards. The participant must demonstrate the use of proper safety and sanitation procedures. EVENT CATEGORIES

Senior: grades 10 – 12 Occupational: grades 10 – 12

ELIGIBILITY 1. Chapters may enter one participant per category in this event. 2. Participation is open to any nationally affiliated senior or occupational chapter member. 3. Participants must be enrolled in an FCS food preparation class or a culinary arts career and

technical training program. SUPPLIES Participants must supply the following:

• cutting board (20” x 24” maximum) • chef knife (8” or 10”) • paring knife • vegetable peeler • tourné knife • standard measuring cup set • standard measuring spoon set • sanitizing solution in a spray bottle • hand towels (2) • dish cloth (1) • bowl for waste • 14” x 14” foil covered cardboard divided into fourths with 1” masking tape • plastic wrap • plastic container with lid for supplies (cutting board may be carried)

SKILLS LIST Four of the following knife skills will be selected for demonstration. Tourné Chiffonade Mince Allumette Small Dice Oblique Shred Batonnet Medium Dice Julienne Paysanne Brunoise Large Dice Supreme Bias Rondelle All dimensions are based on the basic classical knife cuts described in ACF (American Culinary Federation) published guidelines.

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PROCEDURES AND REQUIREMENTS 1. Participants must attend the STAR Events Orientation session. 2. Participants must bring all necessary tools and equipment required for this event at their

designated time. No additional items will be allowed for competition. 3. The Knife Skills Room Consultant will check participant tools and equipment. 4. Each participant will be given a list of four knife cuts that will be demonstrated for

presentation. The list will be provided prior to set up. 5. Participants will have 5 minutes to set up their workstation. 6. The participant will have 20 minutes to demonstrate and present the required knife cuts. 7. Completed samples will be displayed on a foil-covered cardboard (see supplies). 8. Evaluators will have 5 minutes to examine the participants' finished work. 9. Once all of the samples have been placed on the sample board, the participant will have 5

minutes to completely clean the work station (except for the sample board). 10. Depending on the site, participants may be required to cover their sample board with plastic

wrap and place it in a display area. 11. Evaluators will provide feedback.

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KNIFE SKILLS SPECIFICATIONS APPEARANCE Participants will be well groomed and wear appropriate, clean attire.

Senior: Black pants, white button-down short-sleeved shirt, solid colored apron, flat closed-toe dark shoes, hair secured away from the face, solid color cap with brim (i.e. baseball cap, FCCLA or school logo acceptable). Occupational: Chef coat or jacket, industry pants, apron, hair covering or chef hat, closed-toe non-skid leather shoes.

All participants should observe the following: no jewelry, minimal make up, no nail polish, no facial hair (including sideburns) is permitted. Clothing and appearance Wear appropriate attire and present a well-groomed

appearance. SAFETY Participants will demonstrate the ability to keep their work area clean and organized and will demonstrate safe and sanitary work habits throughout the event. Safety and Sanitation Keep work area clean and organized. Demonstrate safe and

sanitary procedures from set up to clean up. FOOD PRODUCTION Participants may bring only the items listed for this event. No other equipment will be allowed in the competition site. Additional items will be removed prior to the beginning of the event. Participants will demonstrate proper usage of equipment, tools and techniques.

Equipment, Tools, and Techniques Use proper equipment, tools, products, vocabulary, and techniques. Participant supplies all equipment on the list provided.

Food Product Food products will be provided for each participant.

Time Management/Mise en place Demonstrate careful planning for completing all tasks efficiently.

Scraps All scraps will be presented for evaluation of product waste. KNIFE SKILLS AND FOOD PRESENTATION

Knife Cuts

Participant will be required to demonstrate a designated number or measurement of sample pieces cut from the fruits or vegetables provided. See sample cut list. Knife cuts will be presented on a 14” x 14” foil covered cardboard divided into fourths with 1” masking tape.

Overall Product Appearance and Presentation Prepare knife cuts consistently, with appropriate proportions. The participant will demonstrate a high quality of workmanship.

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KNIFE SKILLS Equipment Check-in Form

Name of Participant _______________________________ # ____________ Chapter __________________________________________________________________ Only the following items are allowed in the knife skills event. All equipment should be in a plastic container with a lid. Cutting board may be carried separately. Any additional or incorrect items will be removed from the participant prior to the event. ___ Cutting Board (20” x 24” maximum) ___ Chef Knife (8” or 10”) ___ Paring Knife ___ Vegetable Peeler ___ Tourné Knife ___ Standard Set of Measuring Cups ___ Standard Set of Measuring Spoons ___ Sanitizing Solution (in a spray bottle) ___ 2 Hand Towels ___ 1 Dish Cloth ___ Bowl for Waste ___ 14” x 14” foil covered cardboard divided into fourths with 1” masking tape Lead Consultant/Room Consultant Initials __________

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STAR Events Point Summary Form Knife Skills

Category (Circle One): Senior Occupational Name of Participant ____________________________________________________________________________ Chapter ______________________________________________________________________________________ Directions: 1. Make sure all information at the top is correct. 2. At the conclusion of the presentation, verify evaluator scores and fill in the information below. Calculate the final score and verify with the evaluators. Place this form on top of the completed rubrics and staple all together. Lead Consultant Check




Equipment List 0 – 2 Required equipment is missing

or does not follow specifications. Participant brought additional

items.


equipment.

Evaluator Scores Evaluator 1 __________ Initials __________ Evaluator 2 __________ Initials __________ Evaluator 3 __________ Initials __________ Total score _______________ divided by number of evaluators = Average Score _________ Final Score Calculation Lead Consultant Score __________ Average Evaluator Score __________ Total Score __________ Rating Achieved (circle one) Gold (90-100) Silver (70-89.99) Bronze (1-69.99) Lead Consultant Initials __________ Room Consultant Initials __________

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KNIFE SKILLS RUBRIC

Name of Participant ___________________________________ Category _____________________ Chapter ____________________________________________________________________________


0 Attire requirements were not followed.

1 Participant followed

some of the attire requirements.

2 Participant is wearing

required attire.

0 Non-professional appearance and

grooming.

1 - 2 Neat appearance and grooming, but lacks

professionalism.

3 Professional appearance

and grooming.


0 – 4 Disregard of safety and

sanitation practices, creating unsafe

situations during preparation.

5 - 7 Shows minimal safety

and sanitation practices during preparation.

8 - 10 Follows all safety and

sanitation practices during preparation.

TOOLS AND EQUIPMENT

0 – 4 Selection and usage of tools and equipment

lacks understanding of demonstration skills.

5 – 7 Selection and usage of tools and equipment occasionally lacks

usage of appropriate techniques

8 – 10 Selects and uses all tools and equipment

correctly.

MISE EN PLACE (SET UP) AND

TIME MANAGEMENT

0 – 4 Mise en place and/or

time management skills need improvement.

5 – 7 Managed mise en place

and time to complete most tasks.

8 – 10 Utilized time

management and effective mise en place to complete all tasks.

KNIFE CUT #1 0

Incorrect cut. 1 – 4

Correct cut, but pieces

inconsistent in size or shape.

5 – 8 Correct cut. Nearly all pieces consistent in size and shape.

9 – 10 Cuts demonstrate high quality workmanship

and accurate proportions.

KNIFE CUT #2 0 Incorrect cut.

1 – 4 Correct cut, but

pieces inconsistent in size or shape.







5 – 8 Correct cut. Nearly

all pieces consistent in

size and shape.









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OVERALL APPEARANCE AND PRODUCT

PRESENTATION

0 – 1 Lacks evidence of

workmanship. Some of the

displayed items have unacceptable

proportions.

2 – 4 Average quality of

workmanship. Some improvement needed in quality

of cut and/or proportions.

5 – 8 Good workmanship

and acceptable proportions.

9 – 10 High quality of

workmanship and accurate

proportions.

SCRAP AND WASTE

0 – 2 Excessive waste.

3 – 4 Some unnecessary waste.

5 Minimum product waste.

CLEAN UP 0 Work area not completely cleaned upon completion

of event.

5 Work area completely

cleaned upon completion of event.

TOTAL SCORE _________ COMMENTS: Verification of Score (please initial) Evaluator _______ Room Consultant _______ Lead Consultant _______

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MENU PLANNING Menu Planning, a team event, recognizes participants for demonstrating their ability to plan a complete theme-based menu for two (2) people. The participants will select recipes to create a menu, prepare a nutritional analysis for the meal, bring all supplies needed to create a table setting, and prepare an oral presentation describing the menu plan and set up. * Team consists of one, two or three participants. **Theme will be found on the PA FCCLA website. EVENT CATEGORIES

Junior – grades 5 – 9 Senior – grades 10 – 12 Occupational – grades 10 – 12

ELIGIBILITY 1. Chapters may submit one entry per category in this event. 2. Participation is open to any nationally affiliated FCCLA junior, senior, or occupational

category. 3. Participants must be taking or have taken a FCS food and nutrition class or be enrolled in a

culinary arts career and technical training program. SUPPLIES 36” round table will be provided for each participant/team Participants must supply the following:

• All materials needed to set the table display, including menu card PROCEDURES AND REQUIREMENT 1. Participants must attend the STAR Events Orientation session. 2. Participants must bring all necessary supplies to the event at their designated time. 3. Participants will plan a meal for (two) people based on the current theme.

• Junior – lunch menu including soup or salad, sandwich plate with a side dish, dessert and beverage

• Senior – dinner menu including salad, entree, two side dishes, bread, dessert and beverage

• Occupational – dinner menu including salad, entree, two side dishes, bread, dessert and beverage

4. Participants will submit a file folder with required documents to the event lead consultant at the designated participation time. File folder must include: • Title/Identification Page (1 – 8 1/2” x 11” page) • Planning Process Summary (1 – 8 1/2” x 11” page) • Menu (1 – 8 1/2” x 11” page) • Recipes (one recipe per page) • Per Serving Nutritional Analysis (up to 3 pages)

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5. Participants will have 10 minutes to set up their table display. Team members must set up the display on their own. The table must be set for two (2) people and include the following:

• table cover • complete table service (dinnerware, glassware, flatware) • centerpiece • menu card

During set up time, evaluators will have 10 minutes to preview the file folder before the presentation begins.

6. Participants will have 10 minutes to describe how they developed their menu and table setting and will explain the rationale behind the nutritional analysis of their meal.

7. Each team will prepare a menu card no larger than 4” x 6” to be placed on the set table. The menu should have a creative title based on the theme and list all components of the meal. The menu card should not include school or participant names.

8. The nutritional analysis must include the serving size and per serving amounts of: calories, protein, fat, cholesterol, carbohydrates, sugar, fiber, and sodium.

9. Following the oral presentation, evaluators will have 5 minutes to interview participants. 10. Participants will be asked to leave the area and will be called back in and given 5 minutes to

remove the display. (Depending on the site, participants may be required to leave the tables set up for viewing. Participants will be notified of the time to remove displays.)

11. No additional visuals are allowed for this event.

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MENU PLANNING SPECIFICATIONS FILE FOLDER Participants will submit one letter-size file folder containing three identical sets, all pages one-sided, with each set stapled separately. File folders must include items listed in the Procedures and Requirements section of this event description. The file folder must be labeled in the top right corner with the name of the event, event category, participant names and chapter name. Title and Project Identification Page Page is 8 1/2” x 11” with title, name of event, event category,

participant names, and chapter names.

Content Pages Content pages include planning process summary, menu, recipes, (1 page per recipe), and nutritional analysis (maximum of 3 pages).

TABLE SETTING Set Up Set up is completed in the time allowed.

Materials Table setting includes table cover, centerpiece, dinnerware, glassware and flatware.

MENU CARD Menu Card Menu card is on a 4” x 6” card and includes the menu title

and all courses in the meal. ORAL PRESENTATION

Presentation Elements

Presentation includes an introduction, use of the FCCLA Planning Process, knowledge of subject matter, summary, proper grammar and word usage, body language, and responses to evaluators questions.

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STAR Events Point Summary Form MENU PLANNING EVENT

Category - Junior Senior Occupational Name of Participant(s) ______________________________________________________________________ Chapter __________________________________________________________________________________ Directions: 1. Make sure all information at the top is correct. 2. At the conclusion of the presentation, verify evaluator scores and fill in the information below. Calculate the final score and verify with the evaluators. Place this form on top of the completed rubrics and staple all together. Lead Consultant Check



2 Participant attended

orientation

File Folder 0 No file folder presented

1 - 2 File folder presented with

incorrect labeling/insufficient

materials

3 File folder is presented

with correct labeling and includes a project ID page with title, planning process summary, menu, recipes,

and per serving nutritional analysis

Evaluators Scores Evaluator 1 __________ Initials __________ Evaluator 2 __________ Initials __________ Evaluator 3 __________ Initials __________ Total score ____________ divided by number of evaluators = Average Score _________ Final Score Calculation Lead Consultant Score __________ Average Evaluator Score __________ Total Score __________ Rating Achieved (circle one) Gold (90 -100) Silver (70-89.99) Bronze (1-69.99) Lead Consultant Initials ________ Room Consultant Initials __________

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MENU PLANNING RUBRIC

Name of Participant(s) ___________________________ Category __________________ Chapter ___________________________________________________________________

FILE FOLDER 0 File folder is not

provided.

1 – 3 File folder does not include all required

information, is inaccurate or difficult

to understand.

4 – 5 Instructions were followed.

File folder includes all required information.

Information is accurate and easy to understand.

TABLE SETTING

SET UP TIME 0

Table display is not set up completely in

the allotted time.

5 Table display set up is

completed in the allotted time.

TABLE SETTING THEME

0 – 1 There is no evidence of the theme in the

table display.

2 – 3 Theme is not clearly

represented in the table setting.

4 – 5 Table display is based on the theme and is set up according

to the planned menu.

TABLE SETTING MATERIALS/

SUPPLIES

0 – 1 Table display appears

to be incomplete. Table is not set correctly for the planned menu.

2 – 3 Table display is

acceptable for the planned menu.

4 – 5 Participants brought all

materials and supplies needed for their table display. Table

display accurately reflects the planned menu.

TABLE SETTING CREATIVITY

0 – 1 Table setting lacks

creativity.

2 – 3 Table setting is

attractive but could be a more creative

interpretation of the theme and menu.

4 – 5 Table setting is attractive and shows creativity interpreting

the theme and menu.

OVERALL DISPLAY

0 -1 Overall impact of

display and execution of theme needs improvement.

2 – 3 Good overall impact

of display and execution of theme.

4 - 5 Outstanding overall impact of

display and execution of theme.

MENU CARD

SIZE 0

Menu card is incorrect size or is missing.

5 Menu card is 4”x6”.

MENU

0 – 1 Menu is incomplete and does not include

required courses.

2 – 3 Menu is missing one

or two courses.

4 - 5 Menu includes all required

courses.

CREATIVITY OF MENU

0 – 3 Menu does not demonstrate an

understanding of meal planning. Menu lacks creativity. Courses do not complement one

another.

4 – 7 Menu demonstrated some understanding

of meal planning. Menu choices could

be more creative. Not all courses are

complementary.

8 - 10 Menu demonstrates an understanding of meal

planning. Menu is creative and courses are complementary.

26

RECIPES 0 – 3 Recipes are missing or

have incomplete information.

4 – 7 Some recipes do not

include complete information. Recipes

missing title, ingredients, measurements,

procedures, or yield.

8 – 10 All recipes are complete and easy to understand. Recipes included title,

ingredients, measurements,

procedures, and yield.

NUTRITIONAL

ANALYSIS 0 – 3

Nutritional analysis of recipes is inaccurate or

incomplete.

4 – 7 Nutritional analysis of

recipes is incomplete or difficult to understand.

8 – 10 Nutritional analysis of all

recipes is complete including serving size, and required nutrients.

NUTRITIONAL BALANCE

0 – 1 Menu is not nutritionally

balanced.

2 – 3 Nutritional analysis shows that the menu

balance could be improved.

4 – 5 Nutritional analysis shows evidence of a well-balanced menu.

PLANNING PROCESS

0 – 1 There is not evidence of the use of the FCCLA

Planning Process.

2 – 3 Use of the FCCLA Planning Process is

unclear.

4 - 5 Oral presentation clearly explains the use of the

FCCLA Planning Process.

ORAL

PRESENTATION 0 – 5

Oral presentation is lacking evidence of understanding menu planning. There is no rationale behind the menu selection and

display.

6 – 10 Oral presentation needs

improvement in explaining the rationale

behind the menu selection and display.

Presenter does not have a clear understanding of

menu planning.

11 - 15 Oral presentation clearly

explains the rationale behind the menu

selection and the display. Presenter demonstrates a

clear understanding of menu planning.

TOTAL SCORE ____________ COMMENTS: Verification of Score (please initial) Evaluator _______ Room Consultant _______ Lead Consultant _______

27

PASTRY ARTS – BAKING Pastry Arts – Baking, an individual event, recognizes participants for their ability to demonstrate their skill to produce baked products using pastry arts techniques and equipment. Participants must prepare and present up to three baked products of quality accepted by commercial baking establishments. EVENT CATEGORIES

Senior – grades 10 – 12 Occupational – grades 10 – 12

ELIGIBILITY 1. Chapters may submit one entry per category in this event. 2. Participation is open to any nationally affiliated senior or occupational chapter. 3. Participants must be enrolled in an FCS food preparation class or a culinary arts occupational

training program. SUPPLIES A supplies/equipment list will be posted on the PA FCCLA website. All ingredients will be provided. Identical food items will be provided to each participant. No other food products, garnishes, or condiments may be brought to the event. SKILLS LIST Two or more of the following items will be selected for production: yeast raised bread custard quick bread phyllo dough pie cookies cake danish dough product sweet dough product

28

PROCEDURES AND REQUIREMENTS 1. Participants must attend the STAR Events Orientation session. 2. Participants must report to the designated area at the specified time with all necessary

equipment and wearing appropriate, clean attire. 3. Participants will be provided with required recipes and ingredients. 4. Participants will have 2 ½ - 3 hours to prepare required baked products according to recipe

specifications. 5. At the end of the allotted production time, participants will present the food items for

evaluation of appearance, taste, and texture. 6. Evaluators will use the event rubric to score and write comments for each participant

throughout the event by observing work habits, techniques used, product presentation, appearance, taste, and texture. Evaluators will meet with participants to discuss strengths and suggestions for improvement.

7. Participants will have 15 minutes to clean up their workstations and return unused food to the designated area.

8. If the number of participants exceeds available space and facilities, two or more shifts will be formed. Participants assigned to a later shift are not allowed to communicate with earlier participants. Failure to follow this rule will result in disqualification.

29

PASTRY ARTS – BAKING SPECIFICATIONS APPEARANCE Participants will be well groomed and wear appropriate, clean attire.

Senior: Black pants, white short-sleeved shirt, solid colored apron, flat closed-toe dark shoes, hair secured away from the face, solid color cap with brim (i.e. baseball cap, FCCLA or school logo acceptable). Occupational: Chef coat or jacket, industry pants, apron, hair covering or chef hat, closed-toe non-skid leather shoes.

All participants should observe the following: no jewelry, minimal make up, no facial hair (including sideburns), no nail polish. Clothing and appearance Wear appropriate attire and present a well-groomed

appearance. FOOD PRODUCTION Participants should be proficient in commercial baking skills. Participants will have 2 ½ - 3 hours to prepare two or more baked food products. Participants must bring all items on the required equipment/supplies list. No other tools or equipment will be allowed in the competition site. Additional items will be removed until after the competition. Participants will demonstrate commercial baking standards in usage of equipment, tools and techniques. Participants will follow directions and recipes provided while demonstrating the ability to keep the work area organized and clean in a safe and sanitary manner. Equipment, Tools and Techniques Use proper equipment, tools, products, vocabulary, and

techniques in the preparation of food products. Follow Directions Follow recipe directions in the proper sequence.

Sanitation and Safety

Keep work area clean and organized. Demonstrate appropriate safety and sanitation procedures. Complete final cleanup and return unused food product within the designated time period.

FOOD PRESENTATION Each participant will prepare two or more baked food products. Participants will present all items for evaluation of appearance, taste, and texture at the end of the designated time period. There will be no extra time allowed to complete preparation or presentation. Evaluation will be based on commercial baking standards. Product Appearance All baked food products should have an appetizing and

creative appearance.

Product Texture and Taste All food products should meet standards of good quality taste for each recipe. All food products should have the appropriate texture.

30

STAR Events Point Summary Form PASTRY ARTS - BAKING

Category - Senior Occupational Name of Participant(s) ______________________________________________________________________ Chapter __________________________________________________________________________________ Directions: 1. Make sure all information at the top is correct. 2. At the conclusion of the presentation, verify evaluator scores and fill in the information below. Calculate the final score and verify with the evaluators. Place this form on top of the completed rubrics and staple all together. Lead Consultant Check Points

Orientation 0



Equipment List

0 – 2 Required equipment is missing

or does not follow specifications.

Participant brought additional items.


equipment.


31

PASTRTY ARTS – BAKING RUBRIC

Name of Participant _______________________________ Category ______________ Chapter _____________________________________________________________________


0 Attire requirements were

not followed.

1 Participant followed some of the attire requirements.


required attire.

0 Non-professional

appearance and attire

1 – 2 Neat appearance and grooming, but lacks

professionalism.

3 Professional appearance and

grooming.



sanitation practices, creating unsafe situations during preparation. Work area lacks cleanliness and

organization.

5 - 7 Shows minimal safety and sanitation practices during

preparation. Cleanliness and organization could be

improved.

8 - 10 Follows all safety and

sanitation practices during preparation. Participant

works efficiently in a clean and organized workspace.

TOOLS AND EQUIPMENT

0 – 4 Selection and usage of tools

and equipment lacks understanding of

demonstration skills.

5 – 7 Selection and usage of tools and equipment occasionally lacks usage of appropriate

techniques

8 – 10 Selects and uses all tools and equipment correctly.

FOLLOW RECIPE DIRECTIONS

0 - 2 Did not follow proper

sequence of recipe directions.

3 - 4 Followed some of the

proper sequence and recipe directions.

5 Followed proper sequence

and recipe directions throughout event.

PRODUCT #1 - APPEARANCE

0 – 2 Product appearance needs

improvement.

3 – 4 Product appearance is

acceptable.

5 Product appearance is

attractive and pleasing to the eye.

TEXTURE 0 – 2 Product texture needs

improvement.

3 – 4 Product texture is

acceptable.

5 Product texture is excellent.

TASTE 0 – 2 Product does not have a

pleasing taste.

3 – 4 Taste is adequate, but could

be improved.

5 Excellent taste.



improvement.


acceptable.




improvement.


acceptable.



pleasing taste.


be improved.

5 Excellent taste.



improvement.


acceptable.



32


improvement.


acceptable.



pleasing taste.


be improved.

5 Excellent taste.



improvement.


acceptable.




improvement.


acceptable.



pleasing taste.


be improved.

5 Excellent taste.

CLEAN UP 0

Work area not completely cleaned up upon completion

of event.

5 Work area completely

cleaned up upon completion of event.

TOTAL SCORE ____________ COMMENTS: Verification of Score (please initial) Evaluator __________ Room Consultant __________ Lead Consultant ________

33

PASTRY ARTS – CAKE DECORATING Pastry Arts – Cake Decorating, an individual event, recognizes participants for their ability to demonstrate their skill producing cake decorations using pastry arts equipment and techniques. Participants must prepare and present a sample board and a fully decorated cake form according to the specifications for this event. The quality of the cake decorating should be acceptable in commercial cake decorating establishments. EVENT CATEGORIES

Senior – grades 10 – 12 Occupational – grades 10 – 12

ELIGIBILITY

1. Chapters may submit one entry per category in this event. 2. Participation is open to any nationally affiliated senior or occupational chapter. 3. Participants must be enrolled in an FCS food preparation class or a culinary arts

occupational training program. SUPPLIES A supplies/equipment list will be posted on the PA FCCLA website. Participants will be required to provide their own icing. No items other than the tools, supplies, equipment and ingredients on the provided list may be brought to the event. SKILLS LIST Cake decorating skills to be demonstrated may include, but are not limited to: numbers individual flowers flower clusters script writing block writing borders masking

34

PROCEDURES AND REQUIREMENTS 1. Participants must attend the STAR Events Orientation Session. 2. Participants must report to the designated area at the specified time with all necessary

equipment and wearing appropriate clean attire. 3. Participants must provide their own 5# of white icing. Icing should be in one container and

should be kept cold prior to competition. Participants are not allowed to share equipment or supplies.

4. Participants will be given all directions and a Cake Order Form at the start of the event. All participants will be assigned the same occasion, colors, inscription and instructions.

5. Participants will have two hours to prepare the sample board and fully decorated 10” x 3” cake form using icing decorations.

6. At the end of the two-hour time period, participants will present their sample board and completed cake order for evaluation of skill, appearance and creativity.

7. Evaluators will use the event rubric to score and write comments for each participant throughout the event by observing work habits, techniques used, and product presentation. Evaluators will meet with participants to discuss strengths and suggestions for improvement.

8. After presenting their sample board and decorated cake form, participants will have 15 minutes to clean the workstation.

9. If the number of participants exceeds available space and facilities, two or more shifts will be formed. Participants assigned to a later shift are not allowed to communicate with earlier participants. Failure to follow this rule will result in disqualification.

10. Depending on the site, participants may be required to place their sample boards and decorated cake forms in a display area. Participants will be given instructions for picking up their displays.

35

PASTRY ARTS – CAKE DECORATING SPECIFICATIONS APPEARANCE Participants will be well groomed and wear appropriate, clean attire.

Senior: Black pants, white short-sleeved shirt, solid colored apron, flat closed-toe dark shoes, hair secured away from the face, solid color cap with brim (i.e. baseball cap, FCCLA or school logo acceptable). Occupational: Chef coat or jacket, industry pants, apron, hair covering or chef hat, close-toe non-skid leather shoes.

All participants should observe the following: no jewelry, minimal make up, no facial hair (including sideburns), no nail polish. Clothing and appearance Wear appropriate attire and present a well-groomed

appearance. FOOD PRODUCTION Participants will have one hour to prepare the sample board and one hour to ice and fully decorate a 10” x 3” round foam cake form. Participants should be proficient in a variety of cake decorating techniques. Participants must bring all items listed on the required equipment and supplies list to the event. No other tools, supplies, or equipment will be allowed in the competition site. Additional items will be removed from the participant until after the event is completed. Participants will provide their own 5# of white icing. Participants will demonstrate their skills in usage of equipment, tools and techniques in cake decorating. Participants will follow instructions to demonstrate their cake decorating skills while keeping their work area clean in a safe and sanitary manner. Equipment, Tools and Techniques Use of proper equipment, tools and techniques in cake

decorating.

Follow Instructions Follow specific event instructions provided on the day of the event.

Sanitation and Safety Keep work area clean and organized. Demonstrate appropriate safety and sanitation procedures. Complete final cleanup.

FOOD PRESENTATION Product Appearance and Creativity All items on the sample board and the fully decorated cake

form demonstrate a creative and attractive product appearance.

36

PASTRY ARTS – CAKE DECORATING

Supplies and Equipment Check – In Form

Name of Participant _____________________________________________________________ Chapter _______________________________________________________________________ Only the following tools/equipment are allowed in the pastry arts – cake decorating event. All tools and equipment should be in a plastic container with a lid. Any additional or incorrect items will be removed from the participant prior to the event. _____ 5# white icing in one (1) container _____ Toothpicks (Icing will not be provided or available) _____ Turntable _____ 10” x 3” round foam cake form _____ Ruler _____ Roll of paper towels _____ Whisk _____ Icing spatulas _____ Masking tape _____ Flat top flower nails _____ Scotch tape _____ 12” round cake board with 12” round doily _____ Pastry bags and couplers, any type/size (May be pre-cut and assembled with couplers only) _____ Tips (various sizes): _____ Scissors for the removal of flowers only ___ 3 petal _____ Spoons for mixing colors ___ 3 round _____ Colors ___ 3 open star _____ Containers for mixing colors ___ 3 leaf _____ 12 1/2” x 13 1/2” aluminum foil covered cardboard ___ 3 basket weave _____ non-skid mat to place under sample board ___ 3 closed star _____ Clean up cloths ___ 3 drop flower _____ Quart containers for water ___ 3 ruffle Lead Consultant/Room Consultant Initials __________

37

STAR Events Point Summary Form

PASTRY ARTS – CAKE DECORATING Category - Senior Occupational Name of Participant(s) ______________________________________________________________________ Chapter __________________________________________________________________________________ Directions: 1. Make sure all information at the top is correct. 2. At the conclusion of the presentation, verify evaluator scores and fill in the information below. Calculate the final score and verify with the evaluators. Place this form on top of the completed rubrics and staple all together. Lead Consultant Check Points

Orientation 0



Equipment List

0 – 2 Required equipment is missing

or does not follow specifications. Participant brought additional

items.


equipment.


38

PASTRTY ARTS – CAKE DECORATING RUBRIC

Name of Participant ________________________________ Category ______________ Chapter _____________________________________________________________________


0 Attire requirements were

not followed.

1 Participant followed some of the attire requirements.


required attire.

0 Non-professional

appearance and attire

1 – 2 Neat appearance and grooming, but lacks

professionalism.

3 Professional appearance

and grooming.



sanitation practices.

3 - 4 Shows minimal safety and sanitation practices during

preparation.

5 Follows all safety and

sanitation practices during preparation.

TOOLS AND EQUIPMENT

0 – 4 Selection and usage of tools

and equipment lacks understanding of

demonstration skills.

5 – 7 Selection and usage of tools and equipment occasionally lacks usage of appropriate

skills and techniques.

8 – 10 Selects and uses all tools and equipment correctly.

FOLLOW RECIPE DIRECTIONS

0 – 4 Did not follow instructions

as provided

5 – 7 Followed some of the instructions provided.

8 – 10 Followed provided

instructions throughout event.

CLEANLINESS 0 – 2 Work area lacks cleanliness

and organization.

3 – 4 Cleanliness and

organization could be improved.

5 Participant works

efficiently in a clean and organized workspace.

SAMPLE BOARD –

NUMBERS 0 – 2

Product decoration is inconsistent. Final product

lacks definition.

3 – 4 Product decoration is

acceptable. Some inconsistency in final

product.

5 Product decoration is an

excellent demonstration of required technique.

SAMPLE BOARD – FLOWERS


inconsistent. Final product lacks definition.



product.



SAMPLE BOARD – WRITING





product.



SAMPLE BOARD – BORDER #1





product.



SAMPLE BOARD – BORDER #2





product.



39

CAKE - MASKING 0 – 2.

Masking needs improvement.

3 – 4 Masking is acceptable, but

shows inconsistencies.

5 Masking of cake

demonstrates professional quality.

CAKE - BORDERS 0 – 2 Cake borders are uneven.

3 – 4 Cake borders are

acceptable, but could be improved.

5 Cake borders demonstrate

professional quality.

CAKE - LETTERING

0 – 2 Lettering is uneven or

inconsistent.

3 – 4 Lettering is acceptable but

could be improved.

5 Lettering demonstrates

professional quality.

CAKE – USE OF COLOR

0 – 2 Selection and/or use of color does not create an

attractive product.

3 – 4 Selection and/or use of

color could be improved.

5 Selection and use of color demonstrates professional

quality.

CAKE – CREATIVITY

0 – 2 Cake decoration lacks

creativity.

3 – 4 Cake decoration

demonstrates some evidence of creativity.

5 Excellent use of creativity creating an attractive final

product.

CAKE - ARTISTRY 0 – 2 Cake decoration lacks

artistry.

3 – 4 Cake decoration

demonstrates some evidence of artistry.

5 Excellent demonstration of

artistry in final product.

CAKE – ORDER COMPLETION

0 – 2 Cake order is incomplete.

3 – 4 Filled cake order in an

acceptable manner.

5 Cake order is completed according to customer

order.

TOTAL SCORE ____________ COMMENTS: Verification of Score (please initial) Evaluator __________ Room Consultant __________ Lead Consultant ________

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