Culinary

Utah Culinary SkillsUSA will have a few changes this year which include:  PostSecondary Commercial Baking will be at UVU – Special Thanks to Chef Troy for taking this on!  We need to shorten total time on the competitions, so this year we will have a few less elements to the competitions that we may have had in previous years or what the students will experience at the national level.  Here are a few of the details:

1.       No written tests for any competition.

2.       Any tie breakers will be based on the most difficult element of the competition (Ie. Protein Fabrication, texture of Bread, etc.) host or judges can determine the element, prior to the competition (If you have preferences, let me know we will decide by the end of Feb. and publish for all).

3.       Total number of elements of competition will change slightly  –

a.       Commercial Baking – no muffin, no cookie (still 6 elements )

b.      Culinary Arts – no appetizer and/or salad, no soup may be a possibility, change may happen on site if there are significant number of contestants and/or timing becomes an issue

4.       Competitions on Thursday 3/26/20 can go as long as needed through the day, however no contestants can leave the site before a judge & host agree that their work station is clean.

5.       Competitions on Friday 3/27/20, scoring for judges must finish at 2:15 pm and scores submitted by 3:30 pm to the state team.  Students may stay longer if they need to clean their stations.

6.       Each school that participates should plan on bringing items that can be contributed to the 1^st, 2^nd, & 3^rd place prizes per competition they have students competing in.  If the hosts or state team get vendor sponsors that will be a bonus to the prize packages.

7.       All contestants will need to bring a personal resume – we are hoping to have a few employers on site to interview after the event.  I will send more information on this soon.

If you have concerns or questions please let me know and I will look to get answers or solve concerns to the best of my ability.  Please forward this email on to any members of your team that I may have missed or on to your secondary partners.

Kelley.Rhoe-Collins@davistech.edu

Culinary Arts	CA	POST-SECONDARY: SLCC Larry Miller Campus / 90th So.- Sandy / Culinary Institute	3/27/2020 7:00 AM	3/27/2019 7:30 AM
		SECONDARY: Mountainland Technical College / Lehi Campus / 2301 W. Ashton Blvd. Lehi	3/27/2020 7:00 AM	3/27/2019 7:30 AM