Baking

Skills and Knowledge to be tested in the secondary competition:

•    Bread and Bun Production
•    Choux Paste
•    Cookies
•    Occasion Cake
•    Marzipan Figurines

Skills and Knowledge to be tested in the post-secondary competition:

•    Occasion Cake
•    French Pastries
o    6 French Pastries using Choux Paste
o    6 French Pastries of Your Choice
o    6 French Pastries using Sweet Dough/Paste
•    Black Box Mousse Style Cake
•    Assorted Chocolates and Chocolate Showpiece:
o    15 molded chocolates
o    15 free style dipped chocolates
o    Create a showpiece out of at least two types of coverture which should accommodate a total of twenty chocolates.

High School students are registered for the event by their teacher.  Review the registration package and scopes for details.

Post-Secondary students are selected by Technical Institutes. Review the scope for details

Alumni

Jessica Zoller

Jessica Zoller

Team Alberta 2011

Courtney Thomas

Courtney Thomas

Team Alberta 2011

Kendra Buhr

Kendra Buhr

Team Alberta 2010

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