Competition Information WorldSkills UK Open, Butchery 2016 About the Competition This competition focuses on all the essential skills required for a successful career as a multi-skilled/disciplined Butcher within the Food Manufacturing Industry. This WorldSkills UK competition is managed by Cambrian Training Company in collaboration with an Industry Steering Group. This competition will contain the following stages; passive, live heats and a live final round. Successful competitors will be invited to compete at a live heat followed by the UK Final, which takes places at The Skills Show on the 17 th – 19 th November 2016. For further information please visit the skill page on the Find a Future website Click Here >> Pre-competition activity is available if you wish to assess your skill level to see if you would like to compete in this year’s competition – Click here >> Our judges’ top tips for the competition can also be found online Click here >> Entry Rules & Criteria 1. Entrants do not have to hold any qualifications to enter, however you must not have completed a Food Manufacturing qualification at level 4 or higher to enter. 2. Entrants must complete an application form online & assessment task on the Worldskills website as entry to any assessment rounds of the competition. 3. Any past gold medal winners are prohibited from re-entry to the competition. 4. Competitors must be willing to travel to the nearest assessment/heat as specified by the competition organisation at their own cost. 5. Competitors must provide all necessary PPE equipment (non-pierce apron, glove etc). And wear black trousers and shoes.
Transcript
Competition Information WorldSkills UK Open, Butchery 2016
About the Competition
This competition focuses on all the essential skills required for a successful career as a multi-skilled/disciplined Butcher within the Food Manufacturing Industry.
This WorldSkills UK competition is managed by Cambrian Training Company in collaboration with an Industry Steering Group.
This competition will contain the following stages; passive, live heats and a live final round. Successful competitors will be invited to compete at a live heat followed by the UK Final, which takes places at The Skills Show on the 17th – 19th November 2016. For further information please visit the skill page on the Find a Future website Click Here >>
Pre-competition activity is available if you wish to assess your skill level to see if you would like to compete in this year’s competition – Click here >>
Our judges’ top tips for the competition can also be found online Click here >>
Entry Rules & Criteria
1. Entrants do not have to hold any qualifications to enter, however you must not have completed a Food Manufacturing qualification at level 4 or higher to enter.
2. Entrants must complete an application form online & assessment task on the Worldskills website as entry to any assessment rounds of the competition.
3. Any past gold medal winners are prohibited from re-entry to the competition.
4. Competitors must be willing to travel to the nearest assessment/heat as specified by the competition organisation at their own cost.
5. Competitors must provide all necessary PPE equipment (non-pierce apron, glove etc). And wear black trousers and shoes.
6. Competitors are only permitted to use black pudding as an extra meat. No other cold/raw meats are permitted, unless stated in the competition brief.
7. Competitors must bring all small cutting equipment and other materials such as ingredients to garnish for presentation purposes unless stated in the competition brief.
8. Competitors must be available to compete in the final on 17th - 19th November 2016.
9. In all circumstances the judge’s decision is final. However feedback against criteria is only available on request from Cambrian Training Company – Organising partner.
10. Competitors shall be notified after each stage of the competition, if they have been successful in progressing to the next round.
11. By entering the Worldskills Butchery Competition, competitors agree to take part in any publicity concerning the competition at any stage including, but not limited to, photos, filming and the
development of case studies. They must understand that as part of the publicity of the Worldskills UK Butchery Competition, press releases will be made before, during and after the event.
Core competencies
Competitors taking part at any stage of this competition should have the following:
Good Knife Skills with a minimum of 6 months practical experience. Primary & Secondary butchery skills including Seam butchery with a minimum of 6 months
practical experience. Good tying & stringing skills Must be able to mix, make, fill out and link sausages using natural skins consistently Must be able to use an electric sausage filler & mincer machine safely Must be able to supply your own knifes, small cutting equipment Must be able to supply display trays, product labels, recipes and cooking instructions where
required The ability to prepare ready to eat products for example: pies, pasties, terrines, sausage rolls
(please note these are just examples and are not limited – see brief for more details) Must be able to produce innovative products The ability to prepare identical products
Marking and Assessment
For this competition you will take part in 3 main rounds if successful in getting to the final.
Throughout this competition, competitors will be judged in each category on the following where possible; overall skill, innovation, creativity, saleability, use of ingredients, added value, presentation, uniformity, ease of handling & cook-ability, work ethic, method & approach to tasks, carcase & primal utilisation, waste and safe and hygienic working practice.
Below are brief descriptions of each tasks in these rounds you will be asked to undertake;
Passive: You will be asked to produce and photograph two identical creative and exciting new products from a range of listed ingredients.
Heat: The heats will be held over 1 day and the number of heats and the locations will be announced after the registration for this competition has closed. We will endeavour to hold heats in a central location to competitors in that area, that has the sufficient facilities to do so. All supplied materials will be consistent throughout the heat stages within reason.
The heat round of this competition will include the following two categories:
Seam Butchery - Competitors will be asked to carry out a seam butchery task and breakdown the piece into individual muscles, following all natural seams. Time: 45 minutes
Barbecue - Competitors will be asked to create a visually exciting barbecue display that clearly communicates their products to potential customers. Competitors will be required to create this display by using the meat supplied, that best illustrates their technical skills and ability to the judges. Time: 1 hour 30 minutes
Final: The Final will take place at the NEC from 17th – 19th November at The Skills Show 2016. At this
stage the tasks for the final 2016 are yet to be confirmed. However please see the following tasks from last year to give you some guidance of what is expected;
1. Ready to Eat - Competitors will be asked to make two identical ready to eat products of their choice that illustrates creativity, consistency and technical skills ability. Time: 1hour 30 minutes
2. Sausage Making - Competitors will be provided with ingredients to make a 5 kg batch of sausages. Time: 1 hour (Not including cooking time)
3. Barbecue - Competitors will be asked to create a visually exciting barbecue display that clearly communicates their products to potential customers. Competitors will be required to create this display by using the meat supplied, that best illustrates their technical skills and ability to the judges. Time: 1 hour 30 minutes
4. Kitchen Ready - Competitors will be asked to create appealing products in this task that are prepared and ready-made for convenient cooking for potential customers in the home.
Time: 1 hour
5. Boning & Seam Butchery and Display - Competitors will be asked to carry out a boning and seam butchery task. Along with other chosen meat items, competitors will then be asked to trim and prepare all cuts in any way they choose to form a display. Time: 3 hours
Each competition module will be assessed and marked independently of any other competition activity.
For all objective criteria, the following measurement will be used:
Objective assessment will be used whenever the process or product is correct or incorrect, complete or incomplete, against a given benchmark that the judges can agree on (0/1). It is used whenever it is possible to take a measurement of some kind.
For all subjective criteria, the following marking scale will be used/ or a variation:
1- Unacceptable work2 - Very weak work3 - Weak work4 - Below basic work5 - Basic work 6 - Average work7 - Good / Commendable work8 - Very good work9 - Excellent work 10 - Outstanding work
Once marks have been awarded by each of the judges, they will be averaged to obtain the final mark.
For all judgement criteria, the following marking scale will be used/ or a variation:
0 – Does not meet industry standard1 – Meets minimum industry standard2 – Meets industry standard3 – Exceeds industry standard
A panel of judges has been selected from a range of industry, college and training provider representatives. The judges’ decisions will be moderated and quality assured by Cambrian Training Company.
NB: Competitors who achieve the highest marks across all heats will be invited to compete at the UKFinal. There is no automatic entrance to the UK Final for heat winners. Cambrian Training Company will inform finalists following verification of results, shortly after the last heat has taken place.
Contact Details
For general queries please contact;Katy Godsell, Cambrian Training Company – Competition ManagerTel: 01938 555893 or 07813 140 128 Email: [email protected]
For technical (butchery related) queries please contact; Chris Jones, Cambrian Training Company – Industry Technical Advisor Tel: 01938 555893 or 07811 266 597Email: [email protected]
For general enquires please contact the WorldSkills UK Contact Centre 0800 612 0742 opt.2, [email protected].
Competition Rules
A completed registration is an indication that you have agreed to the following:
a) WorldSkills UK Competition Rulesb) WorldSkills UK Terms and Conditions c) Where relevant the specific competition rules
Please ensure that you are familiar with these documents ahead of any competition activity.
If a competitor has a complaint on the day it is advised that this be discussed with the competition organising partner, lead judge or WorldSkills UK representative. If this is not possible. the following Complaints and Appeals procedure must be used.
