Students from the Culinary Institute of Michigan Port Huron campus will be competing in this SKILLS USA Post-Secondary State Championship event. Winner will advance directly to the national championship. Competition categories include the following:
The competition will encompass both hot and cold food preparation and presentation. Contestants will demonstrate their knowledge and skills through the production of a four-course menu in a full-day competition. The contestants are rated on organization, knife skills, cooking techniques, creative presentation, sanitation and food safety techniques, and above all, the quality and flavor of their prepared items.
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 five products. The products include breads, rolls, cookies, pastry and pies.
Contestants are tested on skills required in the “front of the house” of a fine restaurant. The focus is on guest service and guest relations in the dining room including: table set up; greeting guests; reservations procedures; presentation of menus; description of food, drinks, soups and specials of the day; taking orders; serving each course and clearing the table after each course; and preparation and presentation of the check and closing remarks.
For more information regarding this event, please contact Nicholas Cornfield, CEC, Executive Chef COURSES Restaurant Port Huron at (810) 357-0879 or via email at [email protected].