Maximum Participants: 6

9:00am - 9:30am          Competitor Registration & Welcome

9:30am - 12:30pm          Competition

12:30pm - 1:00pm          Lunch

1:00pm - 3:30pm          Competition

3:30pm - 4:00pm          Clean up

4:00pm - 5:00pm          Pizza & Results Submitted

5:30pm - 6:30pm          Awards

6:30pm - 7:30pm          Open House & Collect Projects/Tools

To provide competitors with the opportunity to demonstrate, through practical and theoretical application, their skills and task knowledge in the industry relevant to:PURPOSE OF THE CONTEST:

• Competence and professionalism in commercial baking

• Applicable sanitation and safety rules in the kitchen

Winner of this competition will be eligible to compete in the Eastern Ontario Competition, May 6-8

All contests at the 2024 OTSC are hosted onsite at the Toronto Congress Centre.

THEME- “The Four Seasons”

The theme is required for the cake only. For the decorated cake, the theme needs to be visually apparent.

Interpretation of the theme can be expressed through shape, colour, texture, flavour and visual appearance.

MODULE A - SAFETY, SANITATION/ORGANIZATION 

Competitors will be assessed based on the following criteria: 

• Correct attire/uniform, no jewelry (exception is stud earrings).

• Workstation emptied, sanitized at end time

• Organization of tools and equipment

• Food Sanitation – of raw material and ingredients

• Hygiene / Cleanliness workstation

• Hygiene / Personal

• Effective Use of Ingredients

• Workplace safety

Hints and Suggestions

These notes are provided to help with producing your products. These are not required but are mere suggestions to help with making your products. These suggestions are not replacing this scope in any way and should be used as guidelines if you so choose.

• dress professionally; neat and clean. Make sure your uniform is complete; hat, close toe shoes, chef jacket and long pants

• while working through the day, clean as you go by removing dirty dishes and clutter

• Wash dishes, when possible, to avoid pile up at the end

• keep in mind food sanitation especially raw ingredients or leaving products such as pastry cream out to long

• avoid excessive waste of product and materials such as making a larger recipe than needed

• Be sure to practice all your recipes before the competition

SKILLS AND KNOWLEDGE TO BE TESTED

PIPED SHORTBREAD COOKIES

Competitors are required to produce the following:

• 12 identical piped shortbread cookies - undecorated

• Cookies must be 1.5” - 2” (3.08 - 5.08 cm) in diameter

• Cookies must be round in shape and piped with a star tip

• Cookies must be identical in size, shape and appearance

Hints and Suggestions

These notes are provided to help with producing your products. These are not required but are mere suggestions to help with making your products. These suggestions are not replacing this scope in any way and should be used as guidelines if you so choose.

• Practice your piping and sizes to meet requirements. You can create a template of circles on parchment to use for a guide. Template can go underneath the parchment you are placing the cookies on

• bake cookies evenly to all match in colour and doneness. Should be a light golden colour

• when presenting on plate, face all cookies in the same direction

CHOUX PASTE – FILLED ÉCLAIRS

Competitors are required to produce the following:

• 8 Filled and decorated eclairs are to be produced

• Baked dimensions between 4-5 inches in length (10.1-12.7 cm) x a maximum width of 1.5 inches or 3.8 cm

• Eclairs must be cut horizontally for filling

• Topped or dipped with a soft fondant, which will be provided

• Eclairs must be filled with a Chantilly cream, piped with a star tip, which will be made on site by the competitor

Hints and Suggestions

Be sure to familiarize yourself with the consistency of each step of making the batter. This is an important step. 

Eg. How far to cook the flour mixture, when to add the eggs, what to look for when the proper amount of eggs are added.

• draw a template onto parchment, so that the sizing is identical for all the eclairs and meets the sizing requirements in the scopes

• Pipe batter evenly for best results

• bake the eclairs to identical colour and doneness

• Be sure the eclairs are thoroughly baked. Practice baking prior to competition for temperature and timing

• when dipping, make sure there are no drips or marks on the eclair other than intended

• Pipe filling with a star tip in a rope pattern

• Be sure to practice using soft fondant

BUNS AND BREAD

Each Competitor is required to make:

• Twelve (12) - 50 g buns

• ONE (1) - 450 g loaf (baked weight)

• Buns and Loaves must be egg washed, avoiding drips

• Buns to be hand rolled and baked freeform on a sheet pan.

• Buns to weigh 50-55 g each baked weight and be identical in appearance

• Loaves to weigh 450 - 475 g baked weight and be identical in appearance

• Loaf must be baked in a pan.

Hints and Suggestions:

These notes are provided to help with producing your products. These are not required but are mere suggestions to help with making your products. These suggestions are not replacing this scope in any way and should be used as guidelines if you so choose.

• be exact in your scaling of the dough so that weights are identical and meet scope requirements.

• Be sure to practice your recipe to account for the weight loss during the baking process

• Shape buns and breads that are identical to each other when rolling and shaping

• bake bread and buns to even doneness with no dark edges or gooey centres

• Egg wash should be applied minimally to avoid excess drips or running.

• when egg washing avoid missed spots or too much in some areas

• where the egg wash ends on the sides, should be seamless and not noticeable

• egg wash should be golden after baking, and not dark or burnt

Cake Decorating

Theme of Cake: The Four Seasons

Each competitor is required to produce the following:

• Competitors will be required to design the decoration of the cake to visibly reflect the theme.

• Competitors will bake one (1) x 8-inch (20cm) round chocolate sponge cake.

• The cake must be whole and can only be cut into three (3) layers. Cake to confirm its weight.

• The competitor must make their own traditional  Buttercream (flavour optional).

• Exterior is to be iced with traditional Buttercream and left straight sided without decorations.

• Cake is to be filled with traditional Buttercream.

• Iced cake height must not exceed 4.25 inches (10.8 cm). Other decorations must be added above and beyond this height.

• Simple syrup for spraying or soaking cut layers is required.

• Cake is required to be decorated respecting the theme: “The Four Seasons”

• A piped chocolate script “Skills Ontario 2023” required on the top of the cake.

Hints and Suggestions:

These notes are provided to help with producing your products. These are not required but are mere suggestions to help with making your products. These suggestions are not replacing this scope in any way and should be used as guidelines if you so choose.

• When making the cake batter, at the end, reduce speed of the mixer to low for a minute or so to help create a more even crumb in the cake

• when baking the sponge, watch for dark edges, raw centers and uneven baking

• when slicing the cake into three (3) layers, make sure all rounds are identical in size and height. Practice slicing for evenness. Use a serrated knife and turntable for best results.

• be sure to use your simple syrup. Simple syrup is used to moisten dry cakes such as sponge. Make sure that a proper amount is used to produce a nice flavour and proper moistness. Should be noticeable in your cake but not wet.

• sides of the finished cake are to be smooth. Use an offset, straight palette or bench scraper tool to achieve this. Practice masking before competition

• Get familiar with using chocolate for script. Too thin (warm) or too thick (cold) the chocolate is hard to pipe evenly. Be sure to get familiar with the proper temperature for the best results.

Compete in a clean, safe and competent manner.

recipes will be provided by host school- Bayridge SecondarySome

EQUIPMENT AND MATERIALS

Supplied by Bayridge Secondary School

Proofer – shared

• Ovens – shared /oven mitts

• Burners – shared

• Cooling racks – shared

• Refrigerators and freezers – shared

• Kitchen-Aid mixing machine with one (1) bowl, one (1) paddle, one (1) whip and one (1) dough hook per student

• Digital scales

• Cake boards, parchment paper, wax paper, aluminum foil, clear wraps

• Flat baking trays

• Water supply and electrical power

Supplied by Competitor:

• Small cooking pots/saucepans, measuring cups and devices.

• All necessary and appropriate baking hand tools: French palette, paring and chef knives; metal, plastic and rubber scrapers, pastry brushes, wooden spoons, rolling pins, bowls and containers, loaf pan.

• Cake decorating tools and tubes/tips, pastry bags, turntable, Table cleaning brush, cleaning towels and

• Bring own paste colours.

***Please mark all your belongings***

Please refer to the Skills Canada-Ontario Official Scope Section 6.1 to view the permitted raw ingredients for this competition as well as Section 6.3.1 for permitted Additional Ingredients. If it’s not on that list; it is not permitted.

Media devices, such as cell phones, smart phones, mp3 players or PDAs are not permitted on the contest site.

Students should be familiar and competent in the use of the tools and equipment listed above as well as safety precautions that should be observed prior to attending the competition.

SAFETY

Safety is a priority at the Ontario Technological Skills Competition. At the discretion of the judges and technical chairs, any competitor can be removed from the competition site for not having the proper safety equipment and/or not acting in a safe manner.

1. It is mandatory for all competitors to wear closed-toed CSA approved footwear. Non-slip black shoes are preferred.*

2. Jewellery such as rings, bracelets and necklaces, or any items deemed unsafe by competition judges, shall be removed.*

3. Proper baker’s uniform is to be worn; chef jacket, checked, white, or black trousers, hairnet and/or hat and no loose hanging hair.

Competitors must show competence in the use of tools and/or equipment outlined in this scope and can be removed at the discretion of the judges and technical chairs if he/she does not display tool and/or equipment competency.

JUDGING CRITERIA

Safety, Sanitation, Organization    15

Piped Shortbread    15

Filled Eclairs    20

Bread/Buns    15

Decorated Cake    25

Tools and Equipment Use    5

/100

Judging Schedule

1. Piped shortbread and Choux pastry will be presented to judges at 11:15-11:30

2. Bread and Decorated Cake will be presented at 2:00

3. Mandatory lunch break 11:30-12:00

As the rules state, there are no ties. If the score is even after the contest, the Choux Paste component will be used as the tie breaker.

CLOTHING REQUIREMENTS

Competitors are to be dressed in a clean and appropriate manner. Competitors are not permitted to wear clothing with logos or printing. The exception to this rule is the logo of the school, school board, college or MTCU District that the competitor is representing. ONLY the logo of the institution under which the space is registered can be visible. Corporate logos or names are not permitted on a competitor’s clothing.

Proper baker’s uniform is to be worn; chef jacket, checked or black trousers, hairnet and/ or hat and no loose hanging hair. *

Meal:

Bayridge will provide a basic lunch and a beverage for competitors. Lunch will be confirmed closer to the competition; no alternative meals will be provided. If the competitor has specific dietary needs, specific tastes or feels that they may require additional sustenance, it is recommended they bring the necessary food with them. If the competitor is part of a contest of a physical nature, it is highly recommended they bring additional snacks.

Competition Agenda:

7:30-drop off equipment and ingredients at workstations and meet with organizer and judges.

8:00-2:00 competition times with a mandatory lunch break at 11:30

2:00-2:15 judging of cake and bread. Competitors are required to clean all workstations and equipment.   Judges will provide feedback to all contestants and rational for their scores.

Contestants will join awards ceremony at St Lawrence College for 3:00 pm.