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Baking and Pastry Arts

CB

High School

Contest Description 

Contestants are challenged to meet production and quality standards expected by industry. The contest includes a written examination and practical exercises. Contestants demonstrate their knowledge and skills through scaling, mixing, preparing and baking seven products. The products include breads, rolls, cookies, and assorted pastries. The student must also demonstrate their cake decorating skills. The contestant must work efficiently to produce quality products in a job-like setting.

Contest Chair or Organizer

Mar 19, 2023

Contest Update

Each student MUST bring the following equipment in addition to what is printed in the technical standards: (any other equipment may not be permitted to be used. The decision will be made by the competition chair exclusively.)

  • Pen, marker and pencil

  • Calculator

  • Digital scale

  • Standing mixer

  • 2 full-size sheet pans

  • 2 ½ sheet pans

  • 1 pie pan

  • 2 3 qt. saucepans

  • 1 set measuring cups and spoons

  • 4 stainless steel bowls

  • 1 each: chef’s knife, serrated knife, paring knife, pallete knife

  • 1 peeler

  • 2 hand whisks

  • 4 spoons

  • 2 rubber spatulas

  • 4 pastry bags with tips and scissors/ food coloring

  • 1 bowl scraper

  • 1 grease brush

  • 1 pastry brush

  • 1 flour sifter

  • 1 circle dough cutter

  • Tasting spoons

  • Disposable cloths/side towels/cleaning towels

  • Sanitation bucket/spray bottle

  • Plastic wrap and aluminum foil

  • Cake box/ baked good boxes

  • Thermometer

  • Timer

  • Oven mitts

  • Disposable gloves

  • Band-aids

  • This is a minimum list of tools needed. Competitors may bring additional materials, but they must be stored in your workplace. Judging will include a neat and clean workspace.

For Service and Display:

  • 4 plates/platters for:

  • 12 cookies

  • 6 biscuits

  • 1 decorated cake

  • 1 pie

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