Mall of America Ultimate Cake Decorating Contest
October 24, 2010
Watch for details
2010 Convention Contest Pictures Available.
Click Here for information on why you might want to be a certified decorator.
RBA Certification Selection
□ Certified Journey Baker (CJB)
A student or entry level baker who has a minimum of one year (2,000 hours) of verifiable commercial/retail baking experience OR a minimum of one year combination of education and commercial/retail baking work experience of which at least 1,000 hours must be work experience.
□ Certified Baker (CB)
Must have a minimum of four years (48 months) of verifiable full‐time commercial/retail baking experience, OR a CJB certification plus three years of verifiable full‐time commercial/retail baking experience.
□ Certified Decorator (CD)
Must have a minimum of four years (48 months) of verifiable decorating experience working in a commercial/retail bakery.
□ Certified Master Baker (CMB)
Must have a CB certification PLUS a minimum of an additional four years (48 months) of verifiable full time commercial/retail baking experience.
Professional Work Experience
List every baking/culinary job (both part time and full time) that you have held during your career.
Include requested employer information, job title, duties and the start and finish dates. Arrange this information in a reverse chronological order with the most recent experience first. Make sure that you can account for all time, and have avoided counting two jobs for the same time period.
Start Mo/Yr End Mo/Yr
Total Number
of Months
(Hours for CJBs)
Name & Address of employer
Title & general duties
Education Requirements
Applicants should list relevant educational background. This may include high school or college culinary baking degrees, certificates or courses, correspondence courses (AIB, etc.), National Baking Center courses, RBAs Marketplace (exhibits and/or seminars) or RBA or local affiliate workshops.
CMB certification requires 30 hours of professional development courses/seminars (see criteria sheet for more information). Candidates must have verification of the Serv Safe certification or completion of a sanitation course offered by a school, government agency or association.
Name of Institution or Workshop Degree or Course Dates Attended
Fees/Payment
Your check, money order or credit card information MUST accompany this completed application.
The initial application fee covers the cost of the application, one scheduled written test and one scheduled practical test. Candidates who must re‐test for either the written or practical segments are subject to additional fees.
RBA Member Non‐Member
Certified Journey Baker $75 $100
Certified Baker $350 $500
Certified Decorator $250 $350
Certified Master Baker $500 $750
Certified Journey Baker (CJB)
A baker at this level assists in the preparation and production of pies, cookies, cakes, breads, rolls, desserts or other baked goods for a commercial bakery. Duties may include stocking ingredients, preparing and cleaning equipment; measuring ingredients, mixing, scaling, forming, proofing, oven tending, and product finishing. He/she must demonstrate a basic knowledge about the principles of
sanitation.
Qualifying Criteria
• Education: no mandatory requirement.
• Work Experience: a minimum of one year (2,000 hours) of verifiable commercial/retail baking experience, or a minimum of one year combination of education and commercial/retail baking work experience of which at least 1,000 hours must be work experience.
• Written Test: achieve a passing score of 70%.
Certified Baker (CB)
A Certified Baker prepares and produces baked goods while assisting with general commercial
bakery operations. He/she has considerable responsibility and autonomy and participates in a broad range of both complex and routine work activities, including supervision of other staff and allocation of resources. He/she must demonstrate a basic knowledge of bakery sanitation, management, retail
sales/merchandising and staff training.
Qualifying Criteria
• Education: must have a verification of the Serv Safe certification or the completion of a 30 hour sanitation course offered by a school, government agency or association.
• Work Experience: a minimum of fours years of verifiable full‐time commercial/retail baking experience, or a CJB plus three years of verifiable full time commercial/retail baking experience.
• Written Test: achieve a passing score of 70%.
• Practical Test: achieve a passing score for a one day practical test administered by RBA.
Certified Decorator (CD)
A decorator at this level and for this designation prepares and finishes sweet baked goods for a commercial bakery. Duties include preparing icings, decorating a variety of cakes using various techniques, seasonal displays and specialty designs, and working with customers. He/she demonstrates a basic knowledge about sanitation.
• Education: must have a verification of the ServSafe certification or the completion of a 30 hour sanitation course offered by a school, government agency or association.
• Work Experience: a minimum of fours years of verifiable decorating experience working in a commercial/retail bakery.
• Practical Test: achieve a passing score for a one day practical test administered by RBA.
Certified Master Baker (CMB)
A baker at this level and for this designation participates in a broad range of complex, technical or
professional work activities, performed in a wide variety of contexts with a substantial degree of
personal responsibility and autonomy. Responsibility for the work of others and allocation of
resources is present. He/she must have the technical and administrative skills necessary to operate and manage the production area of a fullline independent or instore commercial bakery. He/she must produce high quality bakery foods, and demonstrate a basic knowledge about the principles of sanitation, management, retail sales/merchandising and training.
Qualifying Criteria
• Education: must have verification of the Serv Safe certification or the completion of a sanitation course offered by a school, government agency or association. The CMB also requires a total of 30 contact hours of professional development courses/seminars or workshops in supervision
(focused on human relations, team work, and supervision) or bakery management and production.
• Work Experience: all candidates must have achieved a Certified Baker (CB) designation plus have a minimum of an additional four years (48 months) of verifiable full‐time commercial/retail baking experience.
• Written Test: achieve a passing score of 70%.
• Practical Test: achieve a passing score of 70% for a two day practical test administered by RBA.
Professional Development and Continuing Education Requirement
Candidates may fulfill the professional development or continuing education requirement in many ways. RBA recognizes formal (educational institution based) and informal (seminars, workshops, distance learning) educational experiences as well as trade shows and affiliate programs.
The Certification Process
Certification involves the evaluation of candidate experience, knowledge and skills. Individual capabilities are evaluated as follows: the application identifies experience; the written test determines professional knowledge; and the practical test demonstrates skills.
Steps in the certification processare:
Step 1: Complete a certification application and mail it with the appropriate fee to RBA
Step 2: RBA staff conducts a preliminary analysis of the application. If there are any discrepancies,the application is returned with a letter detailing the particular problems.
Step 3: Upon verification, the applicant is granted candidate status. The candidate then has two
years within which to complete the tests associated with the certification level.
Step 4: If the application or certification is denied, you will receive a letter detailing the reasons for the decision. You may appeal the decision.
Step 5: RBA staff will create a permanent (paper) file for approved candidates and certified bakers.
Step 6: Candidates are responsible for finding a proctor and coordinating the written tests with RBA.
RBA will send the proctor the written test(s), and notify the candidate of the results.
Written tests MUST BE PASSED before the practical test is taken.
Step 7: RBA will schedule dates and sites for practical tests. Candidate registration is required.
Step 8: Candidates who successfully complete the tests are awarded a certification pin and certificate.
After Submitting the Application Next Steps
Study Guides(CBs and CMBs only)
Candidates will receive a Study Guide to help them prepare
for the written and performance tests.
Reference Texts
Either of these textbooks can be used to prepare for the CJB or
CB written tests: (both available from RBA)
Practical Baking by William Sultan, AVI Publishing Company
Professional Baking by Wayne Gisslen, John Wiley and Sons
The Written Tests
You are responsible for finding a proctor for the written test(s). A proctor can be a friend, colleague, educator or baker anyone willing to monitor the test. Many RBA Affiliates will organize a date to proctor written tests. RBA will mail the test to the proctor. If any section of the written test is not passed, it can be retaken after additional study. Once a section is passed it does not have to be retaken.
RBA will score the tests and contact you with the results.
The Practical Tests
Practical tests are conducted on Saturday and Sunday at a school with adequate work stations and equipment. RBA uses 3 to 5 judges, and a test administrator or on site test coordinator. Candidates must achieve the minimum passing grade (70%) for each test segment and a 70% for the test overall.
CMBs take a two day practical test; CBs and CDs take a one day practical test.
Why become a Certified Decorator?
□ RBA Certification is to verify professional competency throughout the industry. Certified Decorators are recognized and acknowledged among their peers.
□ Employers need qualified professionals with proven competence. Certification verifies the work, skill, and knowledge brought to the market place.
□ The test is designed to demonstrate a candidate’s ability to prepare, ice and finish a variety of high-quality cake products within strict time limits using various cake decorating processes, methods and techniques
□ A decorator at this level and for this designation prepares and finishes sweet baked goods for a commercial bakery. Duties include preparing icings, decorating a variety of cakes using various techniques, seasonal display and specialty designs, and working with customers.
The Objectives to becoming a Certified Decorator
A decorator at this level prepares and finishes sweet baked goods for a commercial bakery.
Each contestant will prepare cakes and tiers that are level on top with straight sides, logical height and proportional.
□ For each test problem, cover cakes and/or boards with an icing that is smooth, flawless, with no air bubbles, water spots, knife marks, sanding, patches or crumbs.
□ Prepare colored icings that are of consistent shading and use color that is balanced and harmonized, and appropriate to theme or decorative motif.
□ Apply borders, writing, central decorations and trims that are uniform, free of air bubbles, smooth, free of small drying cracks, precise and neat.
□ Apply flowers and leaves that have definite shaped petals with proper form, correct number of petals, coloring and detail as close to nature as possible.
□ For each problem, create a decorative design that is balanced, proportioned, appropriate to technique or theme, not over-decorated, and structurally stable.
Practical Test Requirements
□ Education: must have a verification of the Serv-safe certification or the completion of a 30 hour sanitation course offered by a school, government agency or association
□ Work Experience: a minimum of 4 years of verifiable decorating experience working in a commercial/retail bakery.
□ A basic knowledge about sanitation
□ Practical Test: achieve a passing score for a one day practical test administered by RBA.
□ The test is an 8 hour exam during which candidates will ice and decorate cakes and boards.
□ Each candidate will be given test problems at the start of the practical test. These problems will contain required specifications:
□ Rolled Fondant 8” Round Cake, with decorations
□ Custom Design Cake- 6 Boards (Quarter Sheets)
□ Creative Expression-1 Real Cake (Quarter Sheet) Decorator will be asked to use a plastic decorative piece to create a scene.
□ Flowers & Sprays w/Borders, 3 Boards (quarter sheet)
□ Sculpted Cake (Real Cake) 2 ½ sheets or rounds, cupcakes if desired. Must be 3 dimensional.
□ Three-Tier Wedding Cake layers provided.
8” Rolled Fondant Cake with Decorations
□ Candidates must prepare an 8" rolled fondant cake with decorations made from buttercream or fondant icing. Non-edible decorations will not be allowed. This must be a traditional fondant cake and not a sculpted cake.
Six Custom Designs
□ Candidates will ice and border six ¼ cake boards using the themes described. Penalty points will be assessed for failing to conform to problem specifications.
Creative design cake.
□ A theme will be added to include a plastic decorative item.
□ Decorators will be asked to use this item to create a scene.
□ The plastic decorative item will not be given to the
Decorators until the day of the test.
□ The theme of the seventh category will not be
Disclosed until the day of the test.
Three Flowers & Sprays with Borders
Candidates will decorate 3 quarter sheet boards with flowers and sprays with borders.
Each of the three boards should be different. Avoid using the standard shell border.
Display One: Use only roses.
Display Two: Use two kinds of flowers (a mixed bouquet) either from the list below or other flowers of the contestant's choosing as long as they are recognizable. No roses.
Display Three: Create sprays that are appropriate to a season of your choice. The flowers must be different from display one and two. Candidates may select from either the list below or other flowers of their choosing as long as they are recognizable.
One Sculpted Cake
Candidates will be provided with
Two ½ sheets and/or rounds,
and cup cakes if desired.
Using creativity and artistic talent,
candidates will decorate,
sculpt or cut-out the cake in any design.
The design must be 3-dimensional.
3 Tiered Wedding Cake
□ The cakes may be stacked, separated or not: but may not exceed three tiers.
□ The cakes may be cut or shaped.
□ Non-edible and or manufactured decorations may not be used.
□ The only exceptions are the use of the separators or stands and the wedding cake top.
□ The size of rounds available to be determined.
□ Sheet cakes will also be available-you may cut cakes to any size and shape you want.
Certification Conditions
□ Work table space. Display table for finished products.
□ Equipment-Mixers, scales, microwaves and refrigeration will be shared by all contestants. Electrical outlets at each station.
□ Tools-Contestants must supply their own small wares, hand tools, and decorating tools including bags, tips, colors and airbrush. They should bring a variety of common tools such as rolling pin, knives, cups, spoons, spatulas, bowls, towels, and so forth.
□ As a general rule, decorators may bring any tool currently used in their work.
□ The only exception to this rule are tools that unduly automate a decorative technique such as a rubber stamp, textured fondant mat, engraved rolling pin, molds or casts, and includes pre-made stencils, masks or template.
□ However, contestants may make templates or masks during the contest.
What RBA Provides
Cakes- 8 inch rounds, cupcakes, full or half sheet cakes, rounds for wedding cakes.
Boards- 9 or 10 inch, quarter sheets and half sheets.
Fondant- 3 to 5 lbs per contestant.
Icing.
Clear pastry gel.
Plastic Decorative Piece.
□ Contestants may bring: edible glitter, plain rice paper, corn starch, cocoa, and luster dust.
□ Contestants may NOT bring: premade/finished decorations, gum paste, chocolate, poured fondant for piping, coconut, sprinkles, confetti, candy rocks, draggles, or pulled sugar pellets, and all purpose shortening to make decorating icing. But you can bring to use on work surfaces. Be sure to bring your own.
□ Contestants must complete work for all categories within the time limits.
□ Prep and Clean-up time: Decorators will be allowed to set-up equipment, organize work space, pull cake and other supplies as well as mix/bag colors. They may not make up any decorative pieces.
□ Contestants should dress professionally. This may include chef pants, baker’s whites, or coat or apron over slacks or skirt and shirt. If their bakery has a standard uniform-they may wear that.
□ In the Practical test, categories and products are evaluated.. Sample scoring sheets for each test problem and general skills are provided to the contestant.
□ A candidate’s final score for each test problem and overall is an average of the judges individual scores and must achieve the minimum passing grade (70%) for each test problem and a 70% for the test overall.
□ Judges will asses penalties only in cases where a contestant failed to follow directions for the test problem, or ignored the test problem criteria. The penalty is a percentage assed against the total score within the test problem.
□ If the candidate does not display product in any one test problem or fails three or more test problems, they must re-take the Practical Test in its entirety. Candidate failing two test problems may retake the test for those problems only.