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DDSB Competition Scope: Culinary:
This contest will be similar to the In-Class competition that served as a qualification for the Regional Competition, except students will make their designs into real cakes!
Students should bring their design/mood board from the qualification round to serve as a focus point for their real-life creation. At the end of the contest teams will present their cakes with their design/mood board for evaluation.
All materials related to the cake making will be provided by the contest, including aprons.
Students are asked to wear appropriate clothing, which includes no dangling jewelry and closed toed shoes.
Please refer to the in-class scope for additional information.
Culinary Specific Info:
This contest will be the actualization of the design plans students qualified with from the in-class contest
Students need to bring their design plan / mood board for part of their presentation on the day of the event
All materials will be provided for student cake decor and building, including aprons
Students are asked to wear appropriate clothing, have no loose jewelry and have long hair tied back
There is a presentation element to this contest, where students will present their finished cake as well as their plans to judges
The cakes will be premade and provided, which can then be cut and manipulated by students. Multiple types of icing including fondant will be available, with colouring achieved by students mixing to achieve their desired appearances.
A variety of toppings will be made available as well as items that can be manipulated to make the decor and feature items that students had for their selected cakes. I can confirm that Rice Krispy sculptures will NOT be a part of the challenge this year.
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