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Getting ProStart Smart Preparing Students for Hot Food Competition

Getting ProStart Smart Preparing Students for Hot Food Competition. Prepared by William Nolan National Restaurant Association Educational Foundation & Dr. Jerald Chesser, CEC, FMP, CCE The Collins School of Hospitality Management California Polytechnic State University Pomona.

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Getting ProStart Smart Preparing Students for Hot Food Competition

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  1. Getting ProStart SmartPreparing Students forHot Food Competition Prepared by William Nolan National Restaurant Association Educational Foundation & Dr. Jerald Chesser, CEC, FMP, CCE The Collins School of Hospitality Management California Polytechnic State University Pomona

  2. Why Participate? • Marketing your program • Gain industry support • Enhance student experience • Scholarship opportunities • Networking for students and teachers

  3. Competition Format Equipment Menu Members Timeframe Judging

  4. Equipment • Students will cook on two portable propane burners • No electric powered equipment is allowed • No ovens are allowed • Teams will provide all pots, pans, and smallwares

  5. Menu 3 courses: • Starter • Entrée with starch, vegetable, and protein • Dessert

  6. Team members • Only current high school students enrolled in ProStart are eligible • Teams will have a maximum of 4 members • All members must participate in the execution of the menu • 1 alternate is allowed to be used in case of injury/illness

  7. Timeframe • Teams will be allowed a mise en place period prior to their competition time slot • Teams will have 60 minutes to prepare and present their menu to the judges • Teams have 30 minutes to clean their station

  8. Evaluating the Teams Areas to be evaluated • Shipping and receiving • Team Presentation / Team Skills /Work Skills • Safety and Sanitation • Product Taste • Finished Product • Menu and Recipe Presentation

  9. Penalty AreasDisqualification • Did not attend pre-meeting • Drug or alcohol use • Use of electric or battery powered equipment • Use of additional burner • Team did not produce two plates • Coaching during event

  10. Penalty Points • Station left in unsanitary manner 3 pts • Late: 1 point per minute. After 10 minutes team is disqualified • Early: 1 point per minute. After 10 minutes team is disqualified • Use of pre-prepared ingredients 5 pts • Two meals not identical 2 pts • Team uses own plates/dishes 5 pts

  11. Keys to Success! #1 Obtain a mentor!

  12. #2 Practice!

  13. #3 Be Creative!

  14. #4 Create an atmosphere of professionalism

  15. #5 Ask questions!

  16. #6 Have fun!

  17. Steps to Competing EffectivelyMenu and Recipe The menu and recipes drive everything the competitor does.

  18. Steps to Competing EffectivelyMenu and Recipe KISS

  19. Steps to Competing EffectivelyMenu and Recipe Keep It Simple Stupid!

  20. Steps to Competing EffectivelyMenu and Recipe The menu and recipes can ultimately separate the winner from the loser.

  21. Steps to Competing EffectivelyMenu and Recipe WOW

  22. Steps to Competing EffectivelyMenu and Recipe Make it: Worth Our Wait!

  23. Steps to Competing EffectivelyMenu and Recipe Avoid flash! Go for substance!

  24. Steps to Competing EffectivelyMenu and Recipe • Menu Development Principles • Select items demonstrating: • Skills and techniques • Appropriate complexity • Appreciation of ingredients • Understanding of ancillary quality factors • Sanitation challenges • Location • Time • Equipment

  25. Steps to Competing EffectivelyMenu and Recipe • Menu Development Principles • Balance • Product • Preparation method • Color • Flavor • Texture

  26. Steps to Competing EffectivelyMenu and Recipe • Written Menu Principles • Correct term usage • Use of descriptive language • Follow costing guidelines • Format • First – easy to read and understand • Second – attractive appearance

  27. Steps to Competing EffectivelyMenu and Recipe • Recipe Writing Principles • Parts • Name • Yield • Portion size • Time and temperature • Complete ingredient list in order of use • Measurements with appropriate abbreviation • Method – complete instructions in logical, manageable steps

  28. Steps to Competing EffectivelyTeam Presentation/Work Skills Individual excellence is not enough!

  29. Steps to Competing EffectivelyTeam Presentation/Work Skills Hot Food Competition is not just about food! It is also about teamwork!

  30. Steps to Competing EffectivelyTeam Presentation/Work Skills Critical to Success Team Appearance Team Organization Team Work

  31. Steps to Competing EffectivelyTeam Presentation/Work Skills • Build the team • Team membership is competitive • Team membership based on knowledge, skills, and fit – not popularity • Team building exercises • Team identity • Team participation in planning • Team contribution to development/improvement

  32. Steps to Competing EffectivelyTeam Presentation/Work Skills Create individual foundational skills experts. Practice! Practice! Practice!

  33. Steps to Competing EffectivelyTeam Presentation/Work Skills • Divide and Conquer • Split the work into manageable segments • Create menu item experts • Have each team member understudy one other team member

  34. Steps to Competing EffectivelyTeam Presentation/Work Skills Practice is not enough! • Scheduled practices • Scheduled strategy sessions • Practice schedule strictly enforced • Strategy session schedule strictly enforced • Correct practice

  35. Steps to Competing EffectivelyTeam Presentation/Work Skills • Correct Practice • Simulates actual competition • Stresses time limits • Introduces challenges • Places pressure on team and individuals • Builds team and individuals • Provides exposure to external moderators and judges • Provides opportunities to practice against other teams

  36. Steps to Competing EffectivelyTeam Presentation/Work Skills Practice equals excellence only when excellence is being practiced.

  37. Steps to Competing EffectivelyTeam Presentation/Work Skills “We are what we repeatedly do. Excellence, then, is not an act, but a habit.” – Aristotle

  38. Steps to Competing EffectivelyTeam Presentation/Work Skills PROFESSIONALISM Personal hygiene Personal appearance Attitude/behavior Timeliness Condition of product, equipment, station, etc., etc. etc. !

  39. Steps to Competing EffectivelySafety and Sanitation Wholesomeness is meaningless without quality flavor, aroma, texture, and color and quality flavor, aroma, texture, and color are meaningless without wholesomeness.

  40. Steps to Competing EffectivelySafety and Sanitation • Wholesomeness • USDA definition • Fit for human consumption! • Components • No danger from harmful bacteria • Appropriate • Flavor • Aroma • Color • Texture

  41. Steps to Competing EffectivelySafety and Sanitation Wholesomeness is an integral part of quality

  42. Steps to Competing EffectivelySafety and Sanitation This is not Rocket Science!

  43. Steps to Competing EffectivelySafety and Sanitation Time, temperature, and contamination control are the keys to controlling quality

  44. Steps to Competing EffectivelySafety and Sanitation Practice good personal hygiene Avoid bare hand contact of ready-to-eat/use foods Avoid cross-contamination Handle, package, and store items properly At all times: Control time and temperature

  45. Steps to Competing EffectivelySafety and Sanitation • Factors in Food Quality • Receiving and Storage • Frozen Foods – less than 0oF / -18oC • Refrigerated Foods – less than 40oF / 5oC • Dry Goods - 50oF / 10oC to 70oF / 21oC • Handling • Constant protection from excessive temperature exposure • Four hours combined exposure maximum (includes all factors) • Protect from cross-contamination • Cooking • Cook to safe internal temperature

  46. Steps to Competing EffectivelySafety and Sanitation • Chilling • Take through middle of temperature danger zone (70oF / 21oC to 120oF / 49oC) as quickly as possible • Chill to 41oF / 5oC in less than four hours • Chill in small batches/quantities • Rethermalization • Return to 165oF / 74oC within two hours • Holding • Maintain above 140oF / 60oC

  47. Steps to Competing EffectivelySafety and Sanitation • Flavor, Color, Texture • Appropriate cooking method and times • Minimize delay in removal from heat source to cooling unit • Rapid cooling • Small Quantities • Thin Layers • Do not overload cooling unit • Appropriate container – thermal conductivity of container • Plastic insulates • Metal is best conductor • Package and store for protection

  48. Steps to Competing EffectivelySafety and Sanitation Freshness is a critical factor in the quality of flavor, aroma, texture, and color in prepared foods. Aroma, texture and color impact perceived flavor of prepared foods.

  49. Steps to Competing EffectivelyShipping and Receiving Packaging and temperature control are the keys to preserving the total integrity of a product.

  50. Steps to Competing EffectivelyShipping and Receiving • Product Integrity • Wholesomeness • Aroma • Texture • Flavor • Color

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