State Event – DOES NOT Advance to National Competition
Centerpiece Construction, an individual event, will showcase the best of participants’ creative
and artistic skills in utilizing an assortment of food items to create an interesting centerpiece.
Each participant will be given the same items for creating the centerpiece.
ELIGIBILITY 4. Evaluators will spend 5 minutes
1. Each chapter may submit one (1) discussing techniques with the
entry in this event. participants.
2. Participation is open to any 5. Total contest time per rotation is 65
nationally affiliated FCCLA minutes.
3. Participants must be or have been GENERAL INFORMATION
enrolled in a culinary arts 1. Table space will be provided.
occupational training program
(coursework for high school credit 2. Entries will be scored by industry
that concentrates in-class learning standards and participants must
and/or on-the-job training in follow proper sanitation procedures.
preparation for paid employment).
Students enrolled in food and 3. An assortment of fruits and/or
nutrition courses in Family and vegetables will be provided to each
Consumer Sciences comprehensive participant.
programs are not eligible.
4. Water and ice will be provided for an
PROCEDURES AND TIME ice bath.
1. Participants will bring all necessary 5. By January, a list of the food items to
tools and equipment for this event. be provided will be posted on the
state Web site under the “STAR
2. Participants will have 5 minutes to Events” button.
set up the work station, 45 minutes
to produce the centerpiece, and 10 6. Spectators are allowed to observe
minutes to clean the work area. this event, as space allows.
3. Evaluators will score participants as 7. Terms in italics are defined in the
they work and will complete the glossary in the National STAR
scoring within the 10-minute clean- Events Manual.
up time period.
CENTERPIECE CONSTRUCTION SPECIFICATIONS
Safety and Appearance
Participants will be well groomed and wear appropriate, clean attire meeting restaurant and hotel
industry standards including: chef coat or jacket (school name and logos are permitted); industry
pants or commercial uniform; apron; hair covering or chef hat; closed-toe, low heel, nonskid
leather shoes (canvas shoes are not appropriate); no jewelry (watches are acceptable); minimal
make-up; no cologne or nail polish; facial hair is permitted if appropriate covering is used.
Participants will also demonstrate the ability to keep their work area organized and clean in a
safe and sanitary manner.
Clothing and Appearance Wear appropriate clothing and head covering, and present a
Safety and Sanitation Keep work area clean and organized, and demonstrate
appropriate safety and sanitation procedures according to
industry standards. Complete final cleanup after event within the
designated time period.
An assortment of fruits and/or vegetables will be provided. Participants should be creative and
have an eye for creating an interesting centerpiece. Participants must bring all tools and supplies
listed below to the event. Participants will demonstrate industry standards in use of equipment,
tools, and techniques. Participants will prepare centerpiece that meets industry standards
without having excessive waste.
Equipment, Tools, and Use proper equipment, tools, products, vocabulary, and
Techniques techniques in the preparation of the centerpiece. Tools and
supplies that can be used may include but are not limited to:
skewers, tooth picks, U hooks, tape, gloves, knives, cutting
board, knife and garnishing kits, cookie cutters, melon ballers,
kitchen shears, or other hand tools. The following items are
required: a 12” base for the display (mirror, plate, tray, platter,
etc.), ruler or tape measure, bowl for ice bath, and sanitizer and
Mise en place/Time Demonstrate careful planning for completing tasks efficiently. All
Management/Scraps and scraps will be presented for evaluation of product waste.
Wasting of Supplies
The final centerpiece shall be no higher than 16” (measured from the table) on a base of no
larger than 12” in diameter. The participant will present the centerpiece for evaluation of
creativity, stability, dimensions, and appearance at the end of the competition. There will be no
extra time allowed to complete preparation or presentation. All work must stop at the time limit.
Evaluation will be based on industry standards.
Degree of Difficulty Centerpiece is well organized, exhibits a high level of skill, and
effectively utilizes all food products.
Craftsmanship, Quality of Centerpiece demonstrates high level of craftsmanship, with
Work appropriate proportion. Workmanship is clean and crisp.
Centerpiece is sturdy or stable if moved or transported.
Artistic Achievement and Centerpiece is artistic in nature, seems life-like and/or has a feel
Design Strength of reality, depth, contrast, beauty, and artistic appeal.
STAR Events Point Summary Form
1. Make sure all information at top is correct. If the participant does not show, please write “No Show” across the
top and return with other forms.
2. Before student presentation, the room consultants must check participants’ materials using the criteria and
standards listed below and fill in the boxes.
3. At the conclusion of scoring, verify evaluator scores and fill in information below. Calculate the final score and
ask for evaluators’ verification. Place this form in front of the completed rubrics and paper clip all items related
to the participant together. Please do NOT staple.
4. At the end of competition in the room, double check all scores, names, and team numbers to ensure accuracy.
Turn in to the Lead Consultant.
5. Please check with the Lead Consultant if there are any questions regarding the evaluation process.
ROOM CONSULTANT CHECK Points
Check-in 0 5
0 or 5 points Did not attend participant check-in Attended participant check-in
Construction Time 0 2
Limit Participant did not complete Participant completed centerpiece during the
0 or 2 points centerpiece within the allotted time allotted time period
Dimensions - Height 0 2
0 or 2 points Centerpiece is greater than 16” in Centerpiece is 16” in height or below, as
height, as measured from the table measured from the table
Dimensions - Base 0 1
0 or 1 point Base is larger than 12” in diameter Base no larger than 12” in diameter
ROOM CONSULTANT TOTAL
EVALUATORS’ SCORES (10 points possible)
Evaluator 1 Initials
AVERAGE EVALUATOR SCORE
Evaluator 2 Initials (90 points possible)
Evaluator 3 Initials FINAL SCORE
(Average Evaluator Score plus
Total Score divided by number of evaluators
Room Consultant Total)
= AVERAGE EVALUATOR SCORE
RATING ACHIEVED (circle one) Gold: 89.50-100 Silver: 69.50-89.49 Bronze: 1-69.49
VERIFICATION OF FINAL SCORE AND RATING (please initial)
Evaluator 1 ________ Evaluator 2 ________ Evaluator 3 ________ Adult Room Consultant ________ Event Lead Consultant ________
SAFETY AND APPEARANCE (Possible Points: 0 to 15) Points
Clothing and 0-4 5-8 9-10
Appearance – Non-professional appearance, attire Neat appearance, attire and Professional appearance, attire
0-10 points and/or grooming grooming, but lacks professionalism and grooming
Safety and 0-4 5-8 9-10
Sanitation Disregard of safety and sanitation Shows minimal safety and Follows all safety and sanitation
0-10 points practices, creating unsafe situation sanitation concerns during practices
during preparation preparation
CENTERPIECE CONSTRUCTION (Possible Points: 0 to 30) Points
Equipment, Tools, 0-3 4-7 8-11 12-15
and Techniques Selection and usage Selection and usage of Selection and usage of Selects and uses all tools and
0-15 points of tools/equipment tools/equipment tools/equipment equipment correctly
lacks understanding demonstrates some demonstrates most
and demonstration of industry techniques industry techniques
Mise en place,Time 0-4 5-8 9-10
Management, Did not manage time or utilize mise en Managed time and mise en place to Utilized time and mise en place to
Scraps and Waste place to complete each task, excessive complete most tasks on time, some complete each task on time,
0-10 points waste waste minimum waste
CENTERPIECE PRESENTATION (Possible Points: 0 to 45) Points
Degree of Difficulty 0-3 4-7 8-11 12-15
0-15 points Little or no judgment Fair techniques, some Good techniques, High quality techniques,
can be made (poor) evidence of skill/performance, student is competent superior skill/performance,
somewhat organized (fair) in skill/performance, well organized (excellent)
Craftsmanship/ 0-3 4-7 8-11 12-15
Quality of Work Lacks workmanship, Ordinary quality of Competent Extremely high quality
0-15 points some unacceptable workmanship, improvement workmanship, workmanship, accurate
proportions (poor) needed in proportions (fair) acceptable proportions, sturdy or stable if
proportions (good) moved (excellent)
Artistic 0-3 4-7 8-11 12-15
Achievement & Little or no artistic Some artistic achievement Good artistic Strong artistic achievement
Design Strength achievement demonstrated (fair) achievement demonstrated - artistic in
0-15 points (poor) demonstrated (good) nature; seems life-like and/or
has a feel of reality, depth,
contrast, beauty (excellent)
Verification of Score (please initial): TOTAL
Evaluator ________ Room Consultant ________ Lead Consultant _______
Evaluator’s comments on back. (90 points possible)