Texas+FCCLA+Competitive+Event+Guidelines+2020+ +2021+ (10!19!20)

Texas FCCLA
Region and State Competi

2020 – 2021
1
Table of Contents
Cover …1
Table of Contents & Competitive Event Advisory Team …2
General Guidelines 3-17
Resources 18-41
List of STAR Event Page Numbers 42
Culinary Arts................................................................................................................................................................. 43-53
Texas Proficiency Events (region and state competition only)
Cupcake Battle 54-68
Cupcake Presentation................................................................................................................................................ 69-77
Mystery Basket 78-87
Serving Up Success 88-99
Toys That Teach...................................................................................................................................................... 100-106
**Please refer to the national FCCLA Competitive Events Guide pages 96 – 373 (Except for Culinary Arts on pages
130 – 141) for the remaining STAR event rules. See pages 43-53 of the Texas guidelines for Culinary Arts rules.
2020 – 2021 Competitive Event Advisory Team

A special thank you goes out to the following individuals who served on the 2020-21 Advisory Team. Revisions of
the guidelines were made based on their recommendations.
Courtney Aing, Hamilton High School

Bridget Beyer, FCCLA Program Coordinator Betsy Martinez, Buffalo High School
Jared Cappers, FCCLA State Advisor Melissa Marwitz, Hamilton High School
Traci Clanahan, Shallowater High School Celeste Matthews, Thrall High School
Mackenzie Cobb, Liberty High School Lindsey McClendon, Three Rivers Jr./Sr. High School
Hailie Council, Three Rivers Jr./Sr. High School Kristi Moncrief, FCCLA Region I Evaluator Coordinator
Allison Culwell, Canadian High School Nancy Moore, FCCLA Region I Advisor
Paige Culwell, Canadian High School Shelby Perry, Dayton High School
Stephanie Pitts, Millsap High
Judy Engleman, FCCLA Region IV & V Advisor School Karly Price, Community
Jessica Fisher-Hattey, Liberty High School High School
Karla Friesenhahn, Byron P. Steele High
School Carol Goodwin, Lovelady ISD Emily Rappmund, Byron P. Steele High School
Sarah Harbison, Shallowater High Barbara Richter, FCCLA Region IV, V & State Evaluator
School Amanda Harter, Buffalo High Coordinator
School Kyra Rogers, Lovelady ISD
Cindy Holton, FCCLA Region II & III Advisor Jennifer Sams, FCCLA Program Coordinator
Deedra Long-Coker, FCCLA Region III Evaluator Sarah Stribling, Thrall High School
Coordinator Sarah Thibodeaux, Dayton High School
Madison Magallon, Millsap High School Martha Watson, FCCLA Region II Evaluator Coordinator
Blair Young, Community High School
2020 – 2021 Texas FCCLA Competitive Event Guidelines
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Introduction
Family, Career and Community Leaders of America Competitive Events programs offer individual skill
development through the following activities:
Cooperative - teams work to accomplish specific goals;

Individualized - members work alone to accomplish specific goals; and
Competitive - individual or team performance is measured by an established set of criteria.
The Texas Association of Family, Career and Community Leaders of America sponsors STAR (Students
Taking A ction with R ecognition) Events and Proficiency Events for FCCLA chapter members in the
state. Participation in these events provides opportunities for members to develop specific lifetime skills in
character development, creative and critical thinking, interpersonal communication, practical knowledge
and career preparation. They are an integral part of the Family and Consumer Sciences Education
curriculum within the local school system.
The Competitive Events are designed as learning experiences to enhance students’ self concepts,
demonstrate students' abilities, provide another means of meeting FCCLA members' needs, increase
participation in family and consumer sciences and Family, Career and Community Leaders of America,
enhance the image of the organization and the family and consumer sciences profession, and prepare
students to take their place in today's society.
Summary of Major Changes for 2020 – 2021 Competitive Events

All changes from last year’s guide are shown in red text.
Texas FCCLA will continue using the national FCCLA STAR event specifications, point summary forms,
and rubrics for Texas region and state competition in the 2020 - 2021 school year with the exception of
Culinary Arts. The state of Texas will be using the following Texas FCCLA Competitive Event Guidelines
in conjunction with the national STAR event specifications, point summary forms, and rubrics. Texas will
continue to follow its own Culinary Arts rules and proficiency event rules.
1. Individual members and local chapters must examine the national FCCLA Competitive Events
Guide (available in mid-September 2020) on pages 96 through 373 (Except for Culinary Arts
on pages 130 – 141) for STAR event specifications, point summary forms, and rubrics. The 2020
– 2021 national Competitive Events Guide is available on the Resources tab of the FCCLA
affiliation portal. This document will be available until November 1 to all FCCLA chapters, but only
affiliated chapters will have access after November 1. Please check often throughout the year for
expected updates and changes.
2. Pages 1 – 95, 130 – 141, and 374 – 377 of the national FCCLA Competitive Events Guide do NOT
apply to Texas regional or state competition.
3. Use the following

management. T exas FCCLA Competitive Event Guidelines for Texas policies and general
4. Texas FCCLA will NOT offer the Baking and Pastry STAR event on the region or state level this year.
5. Texas FCCLA will offer “hybrid” conferences in the winter/spring of 2021. Chapters will be able to
select how they participate (virtually or in-person). All Texas Proficiency Events AND Culinary Arts
will be offered for in-person competition ONLY. All virtual STAR event competitions will take place
live whether the competitors are virtual or in-person. All STAR events (except Culinary Arts) will
follow the “in-person” event rules, procedures, and time requirements in the National FCCLA
Competitive Events Guide. Refer to pages 5 – 6 of this guide for 2021 Region Competitive
Event Procedures.
6. Affiliation deadlines have been changed to submit by November 16th and paid by November 30th
for this year only.
7. The number of competitive event entries allowed chart was updated to be more consistent based
on increases in chapter size.
2020 – 2021 Texas FCCLA Competitive Event
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8. Texas FCCLA members may participate in one of the online STAR events (Digital Stories for
Change, FCCLA Chapter Website, or Instructional Video Design) and a Texas Proficiency Event.
9. This policy is waived for 2020 – 2021. An individual that represents Texas at the national level will
NOT be eligible to enter the same level of the event the following year.
10. Culinary Arts Changes: Culinary Arts has been changed to an individual event in accordance
with national FCCLA. Initially, chapters will be limited to 3 entries per chapter. Each region will be
limited to 65 entries per region overall (due to facility space capacity). If chapters have additional
individuals wishing to compete in Culinary Arts, they will need to fill out the waiting list form here:
h ttps://forms.gle/7MRxMRpx9oWv6FFw9. The form is also linked on the Texas FCCLA website
on the Competitive Events page. If there are any slots remaining after the December 1 registration
deadline, chapters on the waiting list will be offered open slots (in order of submission on the
waiting list). The menu now includes only an entrée and a dessert. Individuals may have only 1
double or 2 single portable butane burners. Individuals will have one table provided for
competition. Tasting has been removed from the rubric. The Culinary Arts rubric was adjusted to
reflect all changes. The top 3 individual entries at state will advance to national competition.
Culinary Arts will be offered as an in-person competition ONLY.
11. Cupcake Battle Changes: A red exclamation point was added to rule number 8 under General
Information. Cupcakes will no longer be sold after competition. Tasting has been removed. All
participants will automatically receive 10 points for Cake Flavor and 10 points for Frosting Flavor.
12. Cupcake Presentation Changes: A red exclamation point was added to rule number 8 under
General Information. Cupcakes will no longer be sold after competition. The food cost form
requirement was removed and the rubric was adjusted accordingly. Tasting has been removed. All
participants will automatically receive 10 points for Cake Flavor and 10 points for Frosting Flavor.
13. Event Management attendance requirements have been lowered to 25 (Level 1), 50 (Level 2) or
75 people (Level 3).
14. Mystery Basket Changes: The self-evaluation was removed and replaced with responses to
evaluator questions. Due to this change, the 10 minutes previously allotted for self-evaluation has
been added to the cooking time. Competitors should be prepared to answer evaluator questions
during cooking time. Tasting by evaluators has been removed. The rubric was adjusted
accordingly. Disposable plates will be used this year and will be provided by FCCLA for all
participants.
15. Serving Up Success Changes: The following statement was added: Gratuity is calculated pre-
tax. Competitors and evaluators are required to wear gloves this year. FCCLA will provide gloves.
16. Toys That Teach Changes: The following statement was added: Visuals are not permitted.

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POLICIES AND PROCEDURES ARE SUBJECT TO
CHANGE TEXAS FCCLA 2021 REGION COMPETITIVE EVENT
PROCEDURES
The following policies and procedures will be in place for 2021 Texas FCCLA Region Conferences. These
policies supersede existing policies in the Texas FCCLA Competitive Event Guidelines.
1. Texas FCCLA will offer “hybrid” conferences in the winter/spring of 2021. Chapters will be able to select
how they participate (virtually or in-person). Chapters will indicate in the conference registration system
whether they intend to participate virtually or in-person. Chapters will be able to change their
competition type (in- person or virtual) until NOON on Wednesday of the week prior to their conference.
To change your competition type (in-person or virtual), e-mail jsams@texasfccla.org by noon on
Wednesday of the week prior to your conference.
2. All Texas Proficiency Events and Culinary Arts will be offered for in-person competition ONLY. There is
not a virtual option for these events.
3. All virtual competitors will be live-streamed and are to present as if they were presenting at an in-person
competition.
4. All STAR events (except Culinary Arts) will follow the “in-person” STAR event rules, procedures,
and time requirements in the National FCCLA Competitive Events Guide.
5. Conference registration will be completed as normal.
6. All in-person attendees (including members, advisors, volunteers, and staff) MUST complete the
Region Leadership Conference Participation Agreement.
7. ALL competitors, whether in-person or virtual, will be R EQUIRED to upload project documents to the
Texas FCCLA scoring site by the dates listed below. A URL will be shared with advisors. Advisors will
log in using their Texas FCCLA registration site credentials and upload the appropriate files for each of
their chapter’s entries. Files must be in PDF format and files are limited to 30 MB each. *If documents
are not uploaded by the deadline, the project documents will not be scored.* In-person competitors
may bring hard copies of their file folders/portfolios/displays, however, these items may not be handed
to evaluators. Evaluators will score the uploaded file(s).
(all times below are in CST)

Region I project document upload window: opens January 27th – closes February 9th at 11:59
p.m. Region II project document upload window: opens February 10th – closes February 23rd at
11:59 p.m. Region III project document upload window: opens January 20 th
– closes February
2nd at 11:59thp.m. Region IV project document upload window: opens February 3rd – closes th
February 16 at 11:59 p.m. Region V project document upload window: opens January 13 –
closes January 26th at 11:59 p.m.
File upload requirements:

a. Display Events (Chapter in Review Display, Chapter Service Project Display, Focus on
Children, Food Innovations): upload ONE PDF file with photos of the display. Include 2
photos of the entire display (one front, one back) and up to 15 photos of the contents of the
display to show detail for evaluation.
b. File Folder Events (Culinary Math Management, Interpersonal Communications, National
Programs in Action, Professional Presentation): upload ONE PDF file of the file folder. Include
one page for each of the file folder contents.
c. Portfolio Events (Career Investigation, Chapter in Review Portfolio, Chapter Service
Project Portfolio, Entrepreneurship, Event Management, Hospitality, Tourism, and
Recreation, Job Interview, Leadership, Nutrition and Wellness, Promote and Publicize
FCCLA!, Public Policy

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Advocate, Say Yes to FCS Education, Sustainability Challenge, Teach and Train): upload
ONE PDF portfolio file. Follow the page limits outlined in the event specifications.
d. Early Childhood Education: upload ONE PDF portfolio file and ONE PDF of the completed
activity planning form. The specific situation will be sent to competitors ahead of time.
e. Fashion Construction: upload ONE PDF file with photos of the display. Include 2 photos of the
entire display (one front, one back) and up to 15 photos of the contents of the display to show
detail for evaluation. Also upload ONE PDF file of the file folder. Include one page for each of
the file folder contents.
f. Fashion Design: upload ONE PDF portfolio file. Follow he page limits outlined in the event
specifications. Also upload ONE PDF collection sample file including 3 close-up photos of
the flat pattern (to show pattern symbols, etc.) and up to 3 photos of the collection sample.
g. Interior Design: upload ONE PDF file of the file folder. Include one page for each of the file
folder contents. Also upload ONE PDF Design and Sample Boards file including 2 photos of the
design board (with clear scaled room floor plan), 2 photos of sample boards, and up to 15
photos of contents to show detail for evaluation.
h. Parliamentary Procedure: upload ONE PDF file including a completed secretary’s record and
proof of online project summary submission. Planning Packets will be sent to competitors
ahead of time.
i. Repurpose and Redesign: upload ONE PDF file with photos of the display. Include 2 photos of
the entire display (one front, one back) and up to 15 photos of the contents of the display to
show detail for evaluation. Also include one completed skill selection chart and 8 photos of the
skills marked on the skills selection chart (one photo representing each skill).
j. Sports Nutrition: upload ONE PDF file of the file folder. Include one page for each of the file
folder contents. Also include ONE PDF file including up to 8 photos of the Nutritional Plan and
Management Tool.
8. Virtual competitors must adhere to the same dress code guidelines as in-person competitors.
9. Check-in Procedures: will be released at a later time.

10. Events with Case Studies and Tests: Culinary Math Management and Parliamentary Procedure
participants will take their test online prior to competition. For all other events with case studies,
participants will automatically receive full points on the Point Summary Form and/or the Rubric for
case studies.
a. Region I Test Date: Tuesday, February 9, 2021
b. Region II Test Date: Tuesday, February 23, 2021
c. Region III Test Date: Tuesday, February 2, 2021
d. Region IV Test Date: Tuesday, February 16, 2021
e. Region V Test Date: Tuesday, January 26, 2021
11. Scoring: All scoring will be completed electronically by evaluators and lead consultants this year. Some
evaluators may be evaluating via livestream. All evaluators and lead consultants will need to have their
own laptop and/or tablet that operates Google Chrome. Competitors DO NOT need to provide self-
addressed, stamped envelopes. Rubrics will be returned to advisors electronically.
12. Awards: During the final general session, the top five will be announced as usual, however,
competitors will NOT go on stage to accept awards. Awards can be picked up after the final General
Session for in-person competitors. For virtual competitors, awards will be shipped to chapters after all
conferences.

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TEXAS FCCLA COMPETITIVE EVENT GUIDELINES
The following guidelines will govern the Texas regional and state levels of competitive events.
Affiliation Requirements and Deadlines

1. A student is not considered an affiliated FCCLA member at any level (local, state, and/or national)
until all membership dues are received and posted at national headquarters. Only affiliated
members are eligible to compete in a ny levels of competitive events and only affiliated members
will be allowed to register for competitive events. Affiliation records from the national FCCLA
affiliation portal will be the source to verify membership.
2. Chapter advisors must electronically submit chapter member names in the national affiliation portal
by November 16 and payment must be posted in the portal by November 30. Advisors will receive
an e- mailed invoice once the names have been submitted. If payment is made with a credit card, it
will be automatically posted. If payment is made by check, it must be received and posted by
November 30. It is the responsibility of the local chapter advisor to verify that payment has been
posted by national headquarters. If payment has not been posted, the local advisor should contact
national headquarters at (703) 476-4900. The number of affiliated members submitted by
November 16 with payment posted by November 30 determines the number of eligible STAR
and Proficiency event entries per chapter for the school year. Please refer to the chart below.
Your members should be “PENDING” with a “Submitted Date” on or before November 16 of the
current year. Your members should be “AFFILIATED” with an “Affiliation Date” on or before
November 30 of the current year.

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Number of Competitive Event Entries Allowed Chart
NUMBER NUMBER OF
OF ELIGIBLE
AFFILIATED STAR EVENT
CHAPTER ENTRIES
MEMBERS
12 – 17 2
18 – 23 3
24 – 29 4
30 – 35 5
36 – 41 6
42 – 47 7
48 – 53 8
54 – 59 9
60 – 65 10
66 – 71 11
72 – 77 12
78 – 83 13
84+ 14
NUMBER NUMBER OF
OF ELIGIBLE
AFFILIATED PROFICIENCY
CHAPTER EVENT
MEMBERS ENTRIES
12 – 21 4
22 – 31 5
32 – 41 6
42 – 51 7
52 – 61 8
62 – 71 9
72 – 81 10
82+ 11
*The minimum chapter size is 12 members
A chapter may have multiple entries in each event level except Culinary Arts. Culinary Arts
is limited to 3 entries per chapter initially. If slots remain after December 1, entries on the
Culinary Arts waiting list will be offered open slots.
3. Additional members not affiliated by November 16 with payment posted by November 30 that want
to participate in competitive events must be affiliated online at any time throughout the school year
and are eligible to substitute into a competitive event. However, additional students affiliated
throughout the year will not change the number of competitive event entries your chapter is allowed.
4. Late Affiliation Payments: If a chapter has submitted their FCCLA affiliation electronically on or
before November 16, but payment was not posted at national headquarters by November 30, a
late fee of
$100 per chapter may be paid to allow chapter members the opportunity to participate in
Competitive Events. All late affiliation fees must be postmarked by December 1 along with entry
fees and Competitive Events Invoice (or Combined Registration Invoice) if payment is mailed.
Online credit card payments must be submitted and received in the system by 11:59 p.m. CST on
December 1. It is the responsibility of the local chapter advisor to verify that payment has been
posted by Texas FCCLA staff. Please contact the state office to submit late fee(s). All late
registrations must be completed by state staff.

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Additional Eligibility Requirements
1. Students must have approval from their local chapter, advisor, school administrators, and
parent/guardian in order to participate. An authorization form is available for local chapter use (see
resources and forms section).
2. An individual member may participate in only one event in any given year (with one exception*
below). Competitive events are available for participation in two types of activities: Individual events
evaluate one member’s performance. Team events evaluate several participants’ or a chapter’s
performance as one entry. Each affiliated chapter must determine if it will be represented by teams
or individuals. Team events may have one to three participants from the same chapter with the
exception of the Parliamentary Procedure event, which must have four to eight participants from the
same chapter. *Exception: Texas FCCLA members may participate in one of the online STAR
events (Digital Stories for Change, FCCLA Chapter Website, or Instructional Video Design) and a
Texas Proficiency Event.
3. Regional, state, national officers and officer candidates are not eligible to participate in Texas
regional or state competitive events but may assist with the events and the presentation of awards.
4. This policy is waived for 2020 – 2021. An individual that represents Texas at the national level will
NOT be eligible to enter the same level of the event the following year.
5. Prior to participation, all event participants and advisors must be registered for the regional, state
and/or national leadership conference in which they are participating. The conference registration
fees of $20 (if paid by the early registration deadline) or $25 (if paid after the early registration
deadline) per person at region must be paid in addition to the competitive event entry fees. State
conference registration fees will be released with the state conference information.
6. Some competitive events have additional course requirements for participation. Be sure to review
and adhere to course requirement specifications in each event’s rules.
Competitive Event Registration, Payment and Deadlines

Texas FCCLA Conference and Competitive Event Registration System: Once chapter members are
affiliated, competitive event entries must be registered through the Texas FCCLA online conference and
competitive event registration system. Please find the link to the system on the Texas FCCLA website.
This system is tied to the national affiliation portal and chapter advisors will use the same chapter ID and
password to log-in to both systems.
1. Each affiliated chapter may submit competitive event entry(s) for the regional level competition.
Individuals may choose which event they wish to enter. Competitive event entries are tied to
chapter member names. Only chapter members who are affiliated with payment posted will be
eligible to register for competitive events.
2. The competitive event entry fee, $25 per person, is determined by the number of participants
entered in the event, except Parliamentary Procedure, which is $100 per team, for the regional and
state level competitions.
3. There is an entry fee for regional competition and an additional entry fee for those advancing to
state competition. National STAR Event competition also has an entry fee. THERE WILL NOT BE
ANY
REFUNDS FOR ENTRY FEES AT ANY LEVEL.
4. Registration & Payment: To register for competitive events, visit the Texas FCCLA website and
follow the link to the online registration system. As the entries are submitted online, chapter
advisors will choose to pay with a credit card online or send a check to Texas FCCLA.
a. If paying by credit card, all online credit card payments must be submitted and
received in the system by 11:59 p.m. CST on December 1. Advisors do not need to
send any paperwork to Texas FCCLA if a credit card is used to pay for competitive
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event entry fees.

1
b. If paying by check, the local chapter advisor must submit the following items to the
Texas FCCLA office. The items must be postmarked (a legibly dated U.S. Postal
Service postmark will be acceptable – meter postmarks are not acceptable) no later
than
D ecember 1. Entries postmarked after D ecember 1 are ineligible. FCCLA encourages
advisors to send payment using a delivery confirmation instead of certified mail. FCCLA
suggests you take a photo of the postmarked envelope for your records in case it gets
lost in the mail. The items to be submitted are:
i. Competitive Events Invoice OR Combined Registration Invoice (print invoice
after entry(s) has been submitted online)
ii. A check for the entry fee(s). Make checks payable to Texas FCCLA and mail
with invoice to: Family, Career and Community Leaders of America, 1107 W. 45th
Street, Austin, TX 78756.
E NTRIES NOT CONTAINING THE ITEMS ABOVE WOULD BE CONSIDERED INVALID.
c. Hand-delivered payment with the competitive events invoice (or combined

registration invoice) must be in the Texas FCCLA office before 5:00 p.m. on
December 1.
If a chapter misses the deadline for submitting competitive event entries, the chapter can register
up to 7 days after the deadline with a $100 late fee per chapter. The final deadline will be
determined each year by the state staff. Please contact the state office to submit late fee(s). All
late registrations must be completed by state staff. Events may be changed (ex: change from
Leadership to Entrepreneurship) through the 7 day late window if the late fee is paid. Events will
N OT be changed after the late entry deadline.
2020 – 2021 deadline for competitive event entries:

Mailed payment must be postmarked by December 1, 2020. Online credit card payment must be
submitted and received in the system by 11:59 p.m. CST on December 1, 2020.
LATE Deadline for competitive event entries with $100 late fee:
Mailed payment with the $100 late fee must be postmarked by December 8, 2020. Online credit
card payment must be submitted and received in the system by 11:59 p.m. CST on December 8,
2020. Please contact the state office to submit late fee(s). All late registrations must be completed
by state staff.
5. Please drop teams that will not be attending prior to region or state competition (no refunds). This
can be done by e-mailing j sams@texasfccla.org with the region, event, and level to be deleted.
Deletions may be made until noon CST on Wednesday of the week prior to the region or state
competition.
6. Although not guaranteed, FCCLA will try to accommodate teacher requests for specific competition
days/times at the regional and state conference if requests are submitted prior to the posting of the
time schedules. Requests must be submitted in writing. State Conference schedule requests must
be received by the Monday following the last region conference. Schedule day/time change
requests will NOT be accepted after schedules are posted online.
7. Any hold credit cards on file will be charged on January 1 if payment is not yet received.
Event Levels, Substitutions, and Team Composition
1. Entry into a particular level is determined by the participant’s grade during the school year of the
region, state and national leadership conference, and in some cases, enrollment in a specific course
or program, as outlined in the event eligibility section. Participants must compete in the level as
indicated by their grade in the affiliation portal and must reflect the actual grade level for the current
school year. Students must compete with the chapter where their membership is held. Texas FCCLA
1
does not offer Postsecondary (Level 4) competition on the region or state level in any event.

1
Level 1 Level 2 Level 3
FCCLA chapter members through FCCLA chapter members in grades FCCLA chapter members in grades
grade 8 9 - 10 11 - 12
2. A team composed of members of mixed grade levels (through grade 12) must enter at the level of the
highest participant member’s grade level. Keep in mind that when entering a mixed team, a risk is
being taken. If you need to substitute at any point, the team must remain eligible for the level the
team is entered in.
3. Team events with only Level 2 (grades 9 – 10) or Level 3 (grades 11 – 12) may not include members
through grade 8.
4. Team events with only Level 3 (grades 11 – 12) may not include members through grade 10.
5. A change in the team composition could affect eligibility for state and National competition. (Ex: A
Focus on Children team of three students, two freshmen and one senior, compete at region in Level 3
and advance to state competition. If the senior drops from the competition and no senior alternates
are available, the team would not be eligible to advance to state competition. According to national
rules regarding STAR Events, the freshmen may NOT compete as a Level 3 team. Each state is
allowed two entries per event level and since Texas would have already submitted a Level 2 team for
that year, the freshmen would not be allowed to compete at national. The team would be disqualified
and the third place Level 3 team would then advance to national competition.)
6. Event level changes within the same event (Ex: Entrepreneurship Level 1 to Entrepreneurship Level
2) may be requested until noon CST on Wednesday of the week prior to the region conference for a
$20 fee to pay for the cost of replacement awards. This can be done by e-mailing
jsams@texasfccla.org requesting the level change. Please include the reason for the change, region,
event, the current level, and the requested new level. Payment must be received in the state office by
noon CST on Wednesday of the week prior to the region competition. An e-mail will be returned
indicating approval or denial of request. Level changes are not permitted between region and state
competition.
7. Competitors may be added to an existing team (if the event rules allow) for a $25 fee plus the
competitive event entry fee and conference registration fee. The deadline to add competitors to a
team will be the Wednesday of the week prior to the conference at noon CST. Competitors may not
be added to a team after that deadline. This fee applies for region conference entries only.
Competitors cannot be added to teams between region and state or between state and national.
8. Substitutions: Competitive event participant substitutions can be made by requesting the

substitution in the registration system. Substitutions can be made without penalty until NOON CST on
Wednesday of the week prior to the region/state conference. Substitutes must be affiliated members
prior to substitution. Please see the substitution instructions in the resources section.
9. On-site Substitutions: After noon CST on Wednesday of the week prior to the region/state
conference, substitutions can be made with a $25 fee per person. On-site substitution forms can be
picked up in the competitive event headquarters room at the region/state conference. Completed
forms and payment MUST be received in the competitive event headquarters room prior to event
check-in time on the day of competition. Any on-site substitutes must be eligible for the current
team’s level.
Check-In Procedures & Time Requirements (subject to change for 2021)

1. Competitive event schedules will be posted online by the beginning of January and will be updated
again the Friday before each region conference. In the event of a drop, the last entry of that day or
level (competition days will not be changed and levels will not be mixed) will be moved up into the
dropped entry’s time slot. This also goes for drops on the day of competition.
2. An individual and/or team member must sign in at the competitive event check-in. (*NOTE:
Competitive Event check-in is NOT the same as Conference Registration. Each
individual/team MUST check- in during the check-in time listed on the competitive event
schedule in order to compete) This check-in will be at a designated time of the region and state
conferences. The check-in times will be
1
1
posted at the top of the competitive event schedules on the Texas FCCLA website prior to the
conference. At check-in, participants must be in their presentation attire or official FCCLA dress.
Participants may not check in unless they are in official dress or their presentation attire.
3. Students MUST remain at the check-in location until the end of the competitive event check-in period.
At that time, all entries must initial the adjusted time schedule to ensure they are aware of the
updated competition times. Following the competitive event check-in, updated time schedules will be
posted outside the competition room. Adjustments in the time schedule will not change the day of
competition but the time may be altered on the originally scheduled day.
4. If participants arrive up to fifteen minutes after the end of the competitive event check-in, a $25 fee
will be imposed. Payment must be brought to headquarters prior to 5:00 p.m. on the day of the
events. Anyone more than fifteen minutes late will be disqualified and unable to compete.
5. Participants are responsible for checking edited time schedules and arriving at the competition at
their assigned time. Participants should arrive at the competition room at least 15 minutes prior to
competition time. If participants are not at the competition room at the designated time, the
individual/team will not compete.
General Rules for All Levels of Competition
1. Participants must meet the national FCCLA STAR event specifications and rules set forth in
each event.
2. Refer to the glossary at the end of the resources section for definitions of terms.
3. All competitive event projects must be developed and completed during a one-year span beginning
July 1 and ending June 30 of the current school year preceding the regional, state or national
leadership conference.
 Return evaluators often recognize projects that are similar to entries from previous years.
To avoid questions, point deductions and/or disqualifications, please make sure the entry is
original and conducted during the current school year.
4. All competitive event projects must be planned and prepared by the participant(s) only. Supporting
resources are acceptable as long as participants are coordinating their use and resources are cited
appropriately verbally and/or in print during the presentation to avoid false credit for unoriginal or non-
participant work. Participants are encouraged to use original materials, items licensed for reuse, or
items in which copyright permission has been granted.
5. No projects can be entered in more than one level of a single event, or in more than one event.
However, projects entered in any event may be included in the Chapter in Review events.
6. Chapters are allowed to enter only one entry in Chapter in Review Display and one entry in Chapter
in Review Portfolio per level.
7. Participants are not allowed to distribute any materials to the evaluators unless the event rules
specifically allow it. Evaluators are not allowed to keep any items given to them by competitive event
participants.
8. All events, except Mystery Basket at the region level, are closed to spectators. (Mystery Basket will
not allow spectators during state competition.) Only evaluators, timekeepers, lead consultants,
evaluator coordinators, and FCCLA staff are allowed in the event rooms.
9. In events with the choice between a hard copy portfolio and electronic portfolio, participants will be
asked at competition time if they are submitting a hard copy portfolio or electronic portfolio. Once the
type of portfolio is selected, participants may not switch to the other type of portfolio. Participants
should not bring both types of portfolios to be used in the evaluation process.

1
10. Event participants who choose to present an electronic portfolio must submit an exact printed hard
copy of their electronic portfolio to the Lead Consultant at the time of competition. This will be used
by evaluators to review electronic portfolios during scoring if needed.
11. Videotaping and/or audio recording of in-person competitive events will not be allowed unless prior
approval has been received from FCCLA staff.
12. Photographs cannot be taken by participants and/or advisors in any in-person event with the
exception of Culinary Arts. Each contestant in Culinary Arts may take only one photograph of their
own final product after competition. Professional photographers contracted by the state FCCLA office
may take photographs. Violation will result in disqualification.
13. Participants must assume responsibilities for all personal property and events materials. FCCLA is
not responsible for items left unattended.
14. Screens and access to an electrical outlet WILL NOT be provided unless required for a participant
classified under the provisions of the Individuals with Disabilities Education Act. Participants are
encouraged to bring fully charged devices such as laptops, tablets, etc., to use for presentations, as
allowed per event guidelines. Participants in events which allow electronic portfolios are responsible
for providing their own electronic device (i.e. laptop, etc.) in order to present their electronic portfolio
to the evaluators. Individual screens and extension cords will not be allowed.
15. Electronic devices such as tablets or iPads are allowed in place of note cards, as long as those
devices are not used for recording, publishing, or receiving information during the presentation.
Participants should ensure that these devices are placed into “airplane” mode prior to the start of
their event.
16. Students with special needs may submit accommodations (modifications) prior to competition to
the state office or turn in at competition time. These will be given to the evaluators of the event in
which the student competes.
17. All materials on displays must be placed on a clearly defined presentation surface. Displays with a
clearly defined front presentation surface (such as tri-fold boards) may not have items on the back of
the board, as consultants/evaluators would not be expected to look behind a display for project
components. Displays with multiple presentation sides may have materials on all clearly defined
presentation surfaces. All materials must be easily viewed, accessible, and legible. If using a
book/flipchart, make sure the event rules allow.
18. The online project summary form is required for all STAR events except Culinary Arts. It is not
required for Proficiency Events. The form can be found in the “Surveys” tab of the FCCLA Portal. It is
not necessary to complete a new form between region and state competition.
19. There will not be online orientations on the region or state level as the national rules reflect. The two
points designated for this on the point summary forms will automatically be given to all participants at
region and state competition.
20. The three points designated for “Registration Packet” on the national point summary forms will be
given to entries as long as they attend the mandatory check-in on time.
21. There will not be online competitive event testing for Texas region and state competition as the national
rules reflect. Any tests that are part of a STAR or Proficiency event will be administered and graded on-
site. For Culinary Math Management and Parliamentary Procedure, participants will test online prior
to the conference in 2021.
22. Texas FCCLA will NOT use the national tie-breaker procedures.
23. No live animals or people can be used as props or visuals. Only registered event participants may
present in competition.
1
24. If a participant fails to adhere to event guidelines or event definition, or prepares an item not based
on the current event scenario, then the sample/display/project is ineligible for evaluation. The
participant will still be able to compete with an oral presentation if they choose to do so, and will only
be scored on the oral presentation. Requirements that may result in implementation of this rule are
noted with this symbol.
25. DISCLAIMER FOR VIRTUAL AND IN-PERSON COMPETITION: Each participant is responsible for
having read all of the guidelines. Texas FCCLA is not responsible for an entry that is late, lost,
misdirected, or not received. Only entries that are submitted in the registration site will be eligible for
scoring and ranking. All technical issues should be directed to state staff as soon as possible for
resolution. It is the participants’ responsibility to read all information provided to them for competition.
Because of the wide variation in school technology systems, Texas FCCLA assumes no
responsibility for the accessibility or viewability of participants’ files. Only project materials that are
available online by the deadline are eligible for review. Any project materials not uploaded by
the deadline will not be considered for evaluation.
26. Virtual Competitors: Competitors will be live-streamed and are to present as if they were presenting
at an in-person competition.
Summary of Additional Charges for Competitive Events

Additional charges will be incurred for the following:
$100.00 Late affiliation fee (if not affiliated by November 30; contact state office)
$100.00 Late competitive event entry fee (within 7 days of deadline; contact state office)
$25.00 Add a competitor to an existing team if the event allows (until noon CST on
Wednesday of the week prior to the conference; region conference entries only)
$20.00 Event level change (until noon CST on Wednesday of the week prior to the
conference)
$25.00 Up to 15 minutes late competitive event check-in
$25.00 Per member on-site substitution fee
Fees vary Shipping charges for rubrics, certificates, medals, plaques, awards after conference
Event Management Information
1. Chapters entering competitive events are strongly encouraged to recommend potential evaluators for
regional and state competition. *Note: individuals may not evaluate an event where students from
their local school or community are competing. *Current FCCLA advisors may not be evaluators.
2. Individuals with knowledge in each event will be selected as evaluators. Examples:
a. Parents/guardians of participants, except an event in which their child, child’s chapter or

school is participating
b. Teachers other than Family and Consumer Sciences teachers, except in an event in which
their chapter or school is participating
c. College students/Alumni members, except in an event in which their former school is
competing
d. School Administrators, business professionals and other community leaders
e. High school senior members with STAR/ Proficiency Event experience.
f. Business professionals
3. Advisors or parents/guardians of participants in a given event shall not serve as the lead consultant
or evaluator of that event.
4. Points awarded by evaluators are final.
5. In the event of a tie, the evaluators will re-evaluate the participants’ scores and choose a winner.

1
6. Rubrics will be returned to participants only if a #10 standard business, self-addressed, stamped
envelope is provided by participant at competition time. Participant(s) name(s), advisor name, event
name, and level must appear on the outside of the envelope. Any rubrics without self-addressed,
stamped envelopes may be returned to the advisor after the conference if postage plus a $2.00 fee is
paid by the chapter advisor. Envelopes are not needed for 2021 due to the electronic scoring platform.
7. If awards, medals, plaques, or certificates are not picked up at the conference, the items can be
shipped to the chapter advisor if postage plus a $2.00 fee is paid by the chapter advisor.
S pecific Event Information
1. Specific event situations and scenarios can be found in the FCCLA portal under the Resources section.
2. Please review the Culinary Arts rules on pages 43 – 53 of these guidelines for specific information.
Equipment and tool lists are also included in the rules.
A dvancing From Region to State & National Competition
1. Substitutions may be made between regional and state competition in the team events. However, at
least one original participant that entered and presented at region competition must remain on the
team. Individual entries may not have substitutes between the regional and state competition. Teams
may not increase in size after the regional competition. There are no substitutions allowed between
state and national competition.
2. State conference information will be posted to the Texas FCCLA website, www.texasfccla.org, in
January.
3. Entries progressing to state and national competition may be altered to improve the
presentation between the regional and state conference and between the state and national
conferences.
4. If a cancellation occurs with an entry that placed in the top 5 at region competition, the entry with the
next highest score will be offered the chance to compete at state.
5. If an entry that placed first or second at state competition cannot attend the national leadership
conference, the third place entry will be invited to compete. If the third place entry cannot attend,
invitations will be extended to the next highest scored entry.
Awards
The top 5 achievers will be recognized o n stage at the region and state leadership conferences. On
Saturday morning of each conference, Texas FCCLA staff will post the top 5 entries from each event on
the Texas FCCLA app. The top 5 entries will have reserved seating in the general session. Some
scholarships are awarded to top participants. See the resources section of this guide for details.
STAR Events
An average score of 60 points UST be made from an individual or team in order to advance from the region
M
competition to the state competition.
The top five (5) entries in each level of all STAR Events at the region level will advance to the state level
competition.
States may submit two entries per level for national competition in ALL STAR events except Culinary Arts,
which will submit three entries. An average score of 60 points MUST be made from an individual or team
in order to advance from the state competition to national competition.
Proficiency Events M
An average score of 60 points
1
UST be made from an individual or team in order to advance from the region
competition to the state competition.

1
The top five (5) entries in each level of all Proficiency Events at the region level will advance to the state
level competition. These events do not advance to national competition.
Policies for Conduct and Appearance

Each local advisor is responsible for the actions of his/her students. As a representative of the Texas
Association, Family, Career and Community Leaders of America, you have privileges as well as
responsibilities. The following guidelines were developed so that Texas can be proud of its
representatives and have them reflect a professional image at all official activities.
Conduct
 Members shall conduct themselves in a manner which will reflect credit to themselves, their
families, their schools, and Family, Career and Community Leaders of America. This includes
respecting the rights and comfort of others in regards to manners, noise, language, and general
conduct.
 No alcoholic beverages or nonprescription drugs in any form shall be in the possession of, or
consumed by, members at any time while representing Family, Career and Community Leaders of
America.
 Participants and their chapter members will be responsible for damages they incur.
 Advisors shall be informed by the local chapter members of their activities and whereabouts at all
times.
 Instances of misconduct will be reported to parents and/or guardians and proper school authorities.
 Participants will be disqualified if any of the above guidelines are not followed.
Participation of students or adults in behavior that negatively affects the management of STAR and Proficiency Events or failur
The penalty is determined by the State Advisor and/or Region Advisor, and the Evaluator Coordinator. The decisions made are
Appearance- Guidelines for Dress at Region and State Conferences

The region and state leadership conferences are an excellent opportunity for members to convey to
others the positive and professional image of FCCLA. Members’ behavior in the hotels and throughout the
conferences is the only image others in the hotel and host city may ever have of our organization. Student
conduct and dress should contribute to the positive and professional image of FCCLA. The FCCLA official
blazer is always appropriate and strongly encouraged. Advisors are responsible for enforcing the
dress policy with their students. Delegates and guests not adhering to the dress policy will not be
admitted into sessions. If attending conference activities prior to or immediately after a STAR Events
presentation, be prepared to change into clothing that meets the conference dress code.
APPROPRIATE ATTIRE FOR STUDENTS

MANDATORY FOR: ALL GENERAL SESSIONS | BUSINESS SESSION | EXHIBITS | WORKSHOPS |
COMPETITIVE EVENT RECOGNITION SESSIONS AND FCSAS
Any attendees in the conference area (exhibit halls, registration area, etc.) should be in official
dress or competitive event presentation attire at all times. Chef coats and presentation attire are
NOT acceptable for General Sessions.
• Red, black, or white collared shirt (long or short sleeves)*

• Solid black dress slacks or khaki pants (no denim, capris, leggings or shorts)
• Professional solid black dress (no frills or lace) no shorter than 2” above the break in the back of the knee
• Solid black or khaki skirts – no shorter than 2” above the break in the back of the knee
• Black or brown dress shoes, sandals or boots. No athletic shoes, Converse, Vans, or flip flops allowed.
• Jeans, t-shirts, flip-flops, athletic wear are NOT acceptable

2
*Polo shirts and oxford shirts are not required to have the FCCLA logo. All attire with the FCCLA logo must be
purchased through the official FCCLA emblematic supplier per national policy. To purchase official FCCLA polos and
oxford shirts, visit the FCCLA store at https://fccla.mybrightsites.com/.
ADVISORS
• Business casual attire
• Jeans, t-shirts, athletic wear, and rubber, beach type flip flops are NOT acceptable
GUESTS
Texas FCCLA promotes professional dress to our members and know that others will base their opinion
of FCCLA by what they see. We hope all guests will also dress in a professional, business manner and
not wear jeans or athletic wear.
COMPETITIVE EVENT PARTICIPANTS

Follow event specifications for dress, and wear appropriate clothing for the nature of the presentation.
Unless otherwise specified, appropriate clothing in events which do not allow costumes includes
professional attire (any appropriate colors) or the official FCCLA blazer/uniform meeting the
conference dress code. If attending conference activities prior to or immediately after a Competitive
Events presentation, be prepared to change into clothing that meets the conference dress code.
*Virtual competitors must adhere to the same dress code guidelines as in-person competitors.
UNACCEPTABLE ATTIRE
 Jeans
 T-shirts
 Skin-tight or revealing clothing
 Midriff-baring clothing
 Extremely short skirts (shorter than 2 inches above the knee)
 Clothing with printing that is suggestive, obscene or promoting illegal substances
 Athletic clothing
 Swimwear
 Rubber, beach type flip flops
 Night wear (pajamas) should not be worn outside of your hotel room
Approved by Texas FCCLA Board of Directors
November 9, 2016
Dress Code Examples:
If attending the National Leadership Conference, be sure to review the national FCCLA dress code policy.
*Face coverings are required for all conference attendees in 2021.*

2
RESOURCES

2
CHECKLIST FOR ADVISORS
1. Submit chapter member names online in the national affiliation portal by November 16th and
check to make sure national headquarters has posted the payment by November 30th.
2. Review the chart on page 8 of these guidelines to determine the eligible number of competitive
event entries based on your chapter size.
3. Submit entry(s) through the online registration system. If paying using a credit card, all online
credit card payments must be submitted and received in the system by 11:59 p.m. CST on
December 1. If paying by check, the items must be postmarked no later than December 1. The
items should include:
a) Competitive Events Invoice OR Combined Registration Invoice (print invoice after entry(s)
has been submitted online)
b) A check for the entry fee(s). Make checks payable to: FCCLA and mail with invoice to:
Family, Career and Community Leaders of America, 1107 W. 45th Street, Austin, TX
78756.
4. If entering a portfolio event, purchase the official FCCLA notebook/binder from the national
FCCLA store, found at www.fcclainc.org. (Allow time for delivery)
5. Prepare display, file folder, or portfolio, if required, as described in event rules.
6. Upload project documents to the required site for evaluation.
7. Prepare a #10 standard business, self-addressed, stamped envelope to be turned in at

competition time (if desired). Participant(s) name(s), advisor name, event name, and level must
appear on the outside of the envelope. Only one envelope per team should be submitted.
8. Check presentation to ensure that it is the appropriate length. Take all needed equipment,
supplies and materials to the conference.
9. Check adjusted time schedule after the competitive event check-in has ended to verify
scheduled participation time. Competition times are subject to change based on no-shows.
10. Make arrangements to pick up any items brought to the events after the competition is completed.
CALENDAR
November
16
Chapter advisors must submit chapter member names into the national affiliation portal on or before November
16.
November 30
Payment must be posted into the national affiliation portal by November 30. If payment is made with a credit
card, it will be automatically posted. If the chapter is paying by check, payment to national headquarters must
be received and posted by November 30. It is the responsibility of the local chapter advisor to verify that
payment has been posted by national headquarters.
D ecember 1
Mailed competitive event payment must be postmarked no later than December 1. After registering the
competitive event entries in the online registration system, the local chapter advisor must submit the
Competitive Events Invoice (or Combined Registration Invoice) along with payment in one packet to Family,
Career and Community Leaders of America if paying by check. All online credit card payments must be
submitted and received in the system by 11:59 p.m. CST on December 1.
2
December 2 – 8
Competitive event entries will be accepted with a $100 late fee. Mailed payment with the $100 late fee must be
postmarked by December 8, 2020. All online credit card payments must be submitted and received in the
system by 11:59 p.m. CST on December 8. Please contact the state office to submit late fee(s). All late
registrations must be completed by state staff.
Region I Important Deadlines:

January 26: Region I online registration closes at 11:59 p.m. CST
January 27 – February 9 at 11:59 p.m. CST: project document upload window
February 3 by Noon CST: Region I deadline for drops, level changes ($20 fee), adding a team member (with
fee), and submitting substitutions (without penalty). Deadline for changing competition type (in-person or
virtual).
Region II Important Deadlines:

February 9: Region II online registration closes at 11:59 p.m. CST
February 10 – February 23 at 11:59 p.m. CST: project document upload window
February 17 by Noon CST: Region II deadline for drops, level changes ($20 fee), adding a team member
(with fee), and submitting substitutions (without penalty). Deadline for changing competition type (in-person or
virtual).
Region III Important Deadlines:

January 19: Region III online registration closes at 11:59 p.m. CST
January 20 – February 2 at 11:59 p.m. CST: project document upload window
January 27 by Noon CST: Region III deadline for drops, level changes ($20 fee), adding a team member
virtual).
Region IV Important Deadlines:

February 2: Region IV online registration closes at 11:59 p.m. CST
February 3 – February 16 at 11:59 p.m. CST: project document upload window
February 10 by Noon CST: Region IV deadline for drops, level changes ($20 fee), adding a team member
virtual).
Region V Important Deadlines:

January 12: Region V online registration closes at 11:59 p.m. CST
January 13 – January 26 at 11:59 p.m. CST: project document upload window
January 20 by Noon CST: Region V deadline for drops, level changes ($20 fee), adding a team member (with
fee), and submitting substitutions (without penalty). Deadline for changing competition type (in-person or
virtual).
March 31 by Noon CST

State deadline for drops and submitting substitutions (without penalty).
Event Date
Participants must check-in during designated check-in time and bring designated materials at competition time
at the regional/state conference.
Following Regional Competition

Entries advancing to state competition must register online. Following the five regional conferences, state
competition information will be posted to the website. (There is a state competition entry fee that must be paid
prior to the state conference.)
Following State Competition

Top entries from the state conference will receive materials regarding national competition prior to the national
conference. Other information regarding the national conference will be posted to the website.

2
Presentation Elements Allowed
File Flip Props/ Presentation

Costumes
Audio Easel(s) Folder Chart(s) Portfolio Pointers Skits Equipment Visuals
Career Investigation
● ● *
Chapter in Review
Displ ● ● ● ● ● ●
Chapter in Review
Portfo ● ● ● ● ● ●
Chapter Service
Project ● ● ● ● ● ●
Chapter Service
Project ● ● ● ● *
Culinary Arts Chef Attire
Required
Culinary Math
Manageme
● ● ● ● ● ● ●
Early Childhood
Educati
● ● ● ● ** ** **
Entrepreneurship ● ● ● ● ● ● ● ●
Event Management ● ● ● ●
Fashion
Constructi
● ● ● ● ●
Fashion Design ● ● ● ● ● ● ●
Focus on Children ● ● ● ● ● ●
Food Innovations ● ● ● ● ● ●
Hospitality,
● ● ● ● ● ● ●
and
Tourism,
● ● ● ***
Interior Design ● ● ● ● ● ● ● ●
Interpersonal
Communicatio
● *
Job Interview ● ● ● ● ● * ●
Leadership ● ● ● ● ● ● ● ● ●
National Programs in
Acti
● ● ● ● ● ● ●
Nutrition and
Wellne
Parliamentary
Procedure ● ● ● ● ● ● ● ●
Professional
Presentati
● ● ● ● ● ● ● ●
Promote and
Publicize
● ● ● ● ● ● ●
Public Policy
Advoca
● ● ● ●
Repurpose and
Redesi
● ● ● ● ● ● ●
Say Yes to FCS
Educati
2
File Flip Props/ Presentation
Costumes
Audio Easel(s) Folder Chart(s) Portfolio Pointers Skits Equipment Visuals
Sports Nutrition ● ● ● ● ● ● ●
Sustainability
Challenge ● ● ● ● ● ● ● ● ●
Teach and Train ● ● ● ● ● ● ●
Cupcake Battle
Chef attire
required ●
Cupcake
Presentation ●
Mystery Basket
Serving Up Success ●
Toys That Teach
KEY: A dot () means that the option is allowed, though it will not be provided and may be subject to limitations as stated in the guidelines. An open
block means that the option is not allowed.
*Presentation Equipment is allowed only for presentation of electronic portfolio.

**Skits may not be used during the oral presentation but may be used during the presentation of the
onsite case study activity. Presentation equipment is allowed only for presentation of electronic
portfolio and Activity Plan Presentation. Visuals are limited to the content of the resource container
and any software needed for Activity Plan Presentation.
***Visuals are design and sample boards only.

2
STAR & Proficiency Events General Information
Lead
Number of Prepare Participant Consultant &
Event Competition Maximum Oral Evaluation Total Event
Levels Participants Ahead Equipment Set Up / Evaluator Presentation Interview Time
Dress Code Time
per Entry of Time Provided Prep Time Review Time Time
Table – yes Official dress 1-min. warning
or at 9 min.;
Level 1 Electrical 10 minutes
Career Portfolio, Oral professional 5
Level 2 1 Access –
dress prior to stopped at 10 5 minutes 30 minutes
Investigation Presentation no minutes
Level 3 appropriate presentation min.
Wall Space – to event
no Supplies -
no
Table or Official dress or
freestanding space 1-min. warning
Level 1 professional
– yes 5 minutes at 14 min.;
Chapter in Review Level 2 Display, Oral dress – or
stopped at 15
1-3 Electrical 5 minutes after 5 minutes 35 minutes
Display Presentation costume
Level 3 Access – presentation min.
no appropriate to
Wall space – no event
Supplies - no
Official dress or
Table – yes Professional 1-min. warning
Chapter in Review Level 2 Portfolio, Oral dress – or at 14 min.;
1-3 Access – no prior to stopped at 15 5 minutes 35 minutes
Portfolio Presentation Wall space –
costume
Level 3 appropriate to
presentation min.
no Supplies -
no event
freestanding space Professional 1-min. warning
Level 1 – yes 5 minutes
Chapter Service Display, Oral dress – or at 9 min.;
Level 2 1-3 Electrical Access – 5 minutes following 5 minutes 30 minutes
Project Display Presentation no costume stopped at 10
Level 3 presentation min.
Wall space – no appropriate to
Supplies - no event
Official dress or
Chapter Service Portfolio, Oral dress – or at 9 min.;
Level 2 1-3 Access – no prior to 5 minutes 25 minutes
Project Portfolio Presentation Wall space –
costume stopped at 10
Level 3 appropriate to presentation min.
no Supplies - event
no
Equipment,
Completed Large 15
Chef attire as 60 minutes 15 minutes
Culinary Arts Level 3 1 Time equipment, minutes 2 hours
listed in rules food clean up
Management food planning
Plan production
Table – yes Official dress or 1-min. warning

5 minutes
File Folder, Electrical Access Professional 5 minutes at 4 min.;
Culinary Math set up / 10
Level 3 1-3 Visuals, Oral – no dress prior to stopped at 5 5 minutes 30 minutes
Management Presentation Wall Space – no appropriate to
minutes min. / 10 min.
Supplies - no case study presentation case study
this event
Official dress or
Table – yes Professional
Portfolio, Electrical 20 20 minutes 1-min. warning
Early Childhood Level 3 dress – or
1 Resource Access – no costume minutes prior to at 9 min.; 5 minutes 40 minutes
Education Container Wall space – appropriate to planning stopped at 10
presentation
no Supplies - event min.
no
Level 1 Electrical or Professional 15 minutes at 19 min.;
Portfolio, Oral 15
Entrepreneurship Level 2 1-3 access – no dress prior to 5 minutes 45 minutes
Presentation Wall space – appropriate to minutes stopped at 20
no Supplies - event
no
Event Portfolio, Oral
Level 2 1-3 Access – no dress 5 minutes prior to 5 minutes 35 minutes
Management Presentation Wall space – appropriate to
stopped at 15
no Supplies - event
no

2
Display, Table or
Sample Freestanding Official dress
Garment, Space – yes or 1-min. warning
Fashion 1
Oral Electrical Professional 10 minutes
at 4 min.;
5 minutes 30 minutes
Level 2 Presentation access – no 5 minutes stopped at 5
Construction dress
Level 3 , Skill Area Wall space – min.
appropriate to
Selection no
Supplies - no event
Chart

2
Lead
Participan
Event Number of Prepare Ahead Competition Consultant & Maximum Oral Evaluation
Equipment t Set Up / Evaluator Total Event
Levels Participants of Time Dress Code Presentation Interview Time
Provided Prep Time Review Time Time
per Entry Time
Portfolio, Table – yes Official dress or 1-min. warning

Electrical Professional 15 minutes
Level 2 Sample at 9 min.;
Fashion Design 1-3 access – no dress 5 minutes prior to 5 minutes 40 minutes
Level 3 Garment, Oral Wall space – appropriate to stopped at 10
presentation
Presentation no Supplies - event min.
no
Table or Official dress
Level 1 Freestanding or Professional 5 minutes 1-min. warning
Space – yes
Focus on Level 2 Display, Oral dress – or after at 9 min.;
1-3 Electrical access – 5 minutes 5 minutes 30 minutes
Children Presentation no costume presentation stopped at 10
Level 3 Wall space – no appropriate to min.
interview
Supplies - no event
Display, Freestanding 1-min. warning
Level 1 Professional
Product Space – yes 5 at 9 min.;
dress – or
Food Innovations Level 2 1-3 Packaging, Electrical access – 5 minutes minutes 5 minutes 30 minutes
no costume stopped at 10
Level 3 Oral following
Wall space – no appropriate to min.
Presentation Supplies - no event interview
Table – yes Official dress 10
1-min. warning
Hospitality, Level 2 Electrical or Professional minutes / 10 minutes
Portfolio, Oral access – no at 9 min.;
Tourism, and Level 3 1-3 dress 10 prior to 5 minutes 40 minutes
Presentation Wall space – stopped at 10
Recreation appropriate to minutes presentation
no event case study min.
Supplies - no
Level 2 File Folder, Electrical or Professional 10 minutes at 14 min.;
Interior Design Level 3 1-3 Visuals, Oral access – no dress 5 minutes prior to 5 minutes 40 minutes
stopped at 15
Presentation Wall space – appropriate to presentation
no Supplies - min.
event
no
Table – yes Official dress 5 minutes
Level 1 Electrical or Professional set up /
File Folder, access – no 10 5 minutes 1-min. warning
Interpersonal Level 2 dress – or at 4 min.;
1-3 Oral minutes prior to 5 minutes 30 minutes
Communications Level 3 Wall space – costume stopped at 5
Presentation case presentation
no appropriate to min.
study; 1-
Supplies - no event
minute
warning
Official dress
1-min. warning
Level 2 or Professional 15 minutes
Portfolio and Electrical at 19 min.;
Job Interview Level 3 1 dress prior to 40 minutes
Job Application access - no stopped at 20
appropriate to presentation
event min.
Table – yes Official dress or 1-min. warning

Level 2 Electrical Professional 10 minutes at 9 min.;
Portfolio, Oral 10
Leadership Level 3 1 access – no dress prior to stopped at 10 5 minutes 30 minutes
Presentation Wall space – appropriate to
minutes
presentation min.
no Supplies - event
no
Official dress or
Table – yes 1-min. warning
File Folder, Professional 5 minutes
National Level 1 Electrical
Oral dress – or at 9 min.;
Programs in Level 2 1-3 access – no
costume 5 minutes prior to stopped at 10 5 minutes 25 minutes
Presentation, Wall space –
Action Level 3 Visuals appropriate to presentation min.
no
event
Supplies - no
Level 1 Portfolio, Electrical or Professional 10 minutes
Nutrition and 10 at 9 min.;
Level 2 1-3 Visuals, Oral access – no dress prior to 5 minutes 30 minutes
Wellness Wall space – appropriate to
minutes stopped at 10
Presentation presentation
Level 3 no Supplies - min.
event
no
Table and 8
chairs Official dress 5 min. and 1
Level 1 – yes or Professional 15
Parliamentary Bring gavel min.
Level 2 4-8 Electrical access - dress minutes 15 minutes 50 minutes
Procedure and no warnings;
Level 3 appropriate to prep time
pencils Planning packet, stopped at
Roberts’ Rules event
20 min.
book - yes
File Folder,
2
Professional Level 1 Electrical or Professional 5 minutes
Oral at 9 min.;
Presentation Level 2 1-3 access – no dress 5 minutes prior to 5 minutes 25 minutes
Presentation, stopped at 10
Level 3 Wall space – appropriate to presentation
Visuals no Supplies -
min.
event
no

3
Lead
Participan
Event Number of Prepare Ahead Competition Consultant & Maximum Oral Evaluation Total Event
Equipment t Set Up /
Levels Participants of Time Dress Code Evaluator Presentation Interview Time
Provided Prep Time Time
per Entry Review Time Time
Official dress or
Promote and Portfolio, Oral dress – or 10 at 9 min.;
Level 2 1-3 access – no costume prior to stopped at 10 5 minutes 40
Publicize FCCLA! Presentation Wall space – minutes
Level 3 appropriate to presentation min. minutes
no Supplies - event
no
Table – yes Official dress
Level 1 Electrical 10 minutes 1-min. warning
or Professional
Public Policy Level 2 Portfolio, access – no 10 at 9 min.;
1-3 dress prior to 5 minutes 30 minutes
Advocate Oral Wall space – minutes stopped at 10
Level 3 no appropriate to presentation min.
Presentation
Supplies - no event
Table or
Official dress 1-min. warning
Display, Oral Freestanding
Level 1 space – no or Professional 10 minutes at 4 min.;
Repurpose and Presentation, Electrical access -
Level 2 1-3 dress 5 minutes prior to 5 minutes 30
Redesign Skills Selection no stopped at 5
Level 3 appropriate to presentation minutes
Chart Wall space – no min.
Supplies - no event
Table – yes Official dress 1 min. warning
Level 2 Electrical or Professional 10 minutes
Say Yes to FCS Portfolio, Oral at 9 min.;
Level 3 1 access – no dress 5 minutes prior to 5 minutes 30
Education Presentation Wall space – appropriate to stopped at 10
presentation minutes
no min.
event
Supplies - no
File Folder, Table – yes Official dress 1-min. warning
Level 1 Oral Electrical or Professional 5 minutes
at 14 min.;
Sports Nutrition Level 2 1-3 Presentation, access – no dress 5 minutes prior to 5 minutes 30
stopped at 15
Management Wall space – appropriate to presentation minutes
Tool, Visuals event
no
Official dress or 1-min. warning
Table – yes Professional
Level 1 Electrical 10 minutes at 9 min.;
Sustainability Portfolio, Oral dress – or stopped at 10
Level 2 1-3 access – no costume 5 minutes prior to 5 minutes 30
Challenge Presentation Wall space – appropriate to min.
Level 3 presentation minutes
no Supplies - event
no
Portfolio, Oral
Teach and Train Level 2 1 access – no dress 5 minutes prior to 5 minutes 30
Presentation stopped at 10
Wall space – appropriate to presentation minutes
event
no
Table – yes
25 minutes
Cupcake Electrical access –
no to set up
display with Chef attire and frost/
Varies based 5 minutes
Cupcake Battle Level 3 1 6 cupcakes, Wall space – no as listed in N/A 30 minutes
decorate on round clean up
file folder Supplies - no rules size
cupcakes
see rules for
state
Cupcake Table – yes
display with Electrical 1-minute warning
Cupcake Level 2 5 at 4 minutes; 10
1 6 cupcakes, access – no Official dress N/A N/A
Presentation Level 3 file folder, Wall space – minutes stopped at 5 minutes
oral no Supplies - minutes
presentation no
20 min.
Lab tables,
Level 3 Chef attire plan / 50 15 minutes 1 hour
Mystery Basket 1 Equipment food, fridge, N/A
as listed in min. clean up 25
water, trash rules prep minutes
cans
File folder, White collared
document of shirt, black 5
Level 2 work-based
pants or skirt, minutes
Serving Up 20 minute 5
1 learning See event rules appropriate for N/A 30 minutes
Success Level 3 experience and demonstration minutes
situation
field observation shoes and hair
question
interview form restraint
Homemade Table – yes 1 minute

Level 1 toy, Toy
Electrical warning at
Level 2 Design 5 5
Toys That Teach 1-3 access – no Official dress N/A 4 minutes; 15 minutes
Worksheet, minutes minutes
3
Level 3 oral stopped at
Wall space – 5 minutes
presentation
no Supplies -
no

3
TEXAS FCCLA COMPETITIVE EVENT SCHOLARSHIPS
Region Level
CULINARY ARTS Escoffier School of Culinary Arts
Level 3 Each participant receives
$500 1st place: $3,000
2nd place: $2,000
3rd place: $1,500
CULINARY MATH MANAGEMENT Escoffier School of Culinary Arts

$500 1st place: $3,000
2nd place:rd
$2,000 3 place:
$1,500
FOOD INNOVATIONS Escoffier School of Culinary Arts

Level 2 and Level 3 Each participant receives
$500 1st place: $3,000
2nd place:rd
$2,000 3 place:
$1,500
CUPCAKE BATTLE Escoffier School of Culinary Arts

$500 1st place: $3,000
nd
2 place:rd
$2,000 3 place:
$1,500
CUPCAKE PRESENTATION Escoffier School of Culinary Arts

$500 1st place: $3,000
nd
2 place:rd
$2,000 3 place:
$1,500
MYSTERY BASKET Escoffier School of Culinary Arts

$500 1st place: $3,000
2nd place: $2,000
3rd place: $1,500
SERVING UP SUCCESS Escoffier School of Culinary Arts

$500 1st place: $3,000
2nd place:rd
$2,000 3 place:
$1,500

3
TEXAS FCCLA COMPETITIVE EVENT SCHOLARSHIPS
State Level
CAREER INVESTIGATION CEV Multimedia
Level 2 and Level 3 1st place: $750
CULINARY ARTS Any Texas campus of The Art Institute

Level 3 1st place: $1,000 tuition scholarship renewable up to 4
years 2nd rdplace: $750 tuition scholarship renewable up to
4 years 3 place: $500 tuition scholarship renewable up
to 4 years
Culinary Institute of America

1st place:
$2,000 2nd
place: $1,500 3rd
place: $1,000
Escoffier School of Culinary Arts

1stnd place: $5,000
2rd place: $3,000
3 place: $2,000
Johnson & Wales University

1st place: 4 year -
$4,000 2nd place: 4 year
rd
– $3,000 3 place: 4
year - $2,000
CULINARY MATH MANAGEMENT Escoffier School of Culinary Arts

Level 3 1st place: $5,000
2nd place:
$3,000 3rd place:
$2,000
ENTREPRENEURSHIP Johnson & Wales University

Level 2 1st place: 4 year - $4,000
2nd place: 4 year –
$3,000 3rd place: 4 year
- $2,000
ENTREPRENEURSHIP Fashion Institute of Design and Merchandising (FIDM)

Level 3 1st place: $3,000 toward 1st year

1st place: 4 year -
rd
– $3,000 3 place: 4
year - $2,000
EVENT MANAGEMENT Fashion Institute of Design and Merchandising (FIDM)

FASHION CONSTRUCTION Any Texas campus of The Art Institute

to 4 years
Fashion Institute of Design and Merchandising (FIDM)

1st place: $3,000 toward 1st year

3
FASHION DESIGN Johnson & Wales University
Level 2 1st place: 4 year - $4,000
2nd place:rd 4 year -
$3,000 3 place: 4
year - $2,000
FASHION DESIGN Any Texas campus of The Art Institute

to 4 years


1st place: nd 4 year -
$4,000 2 place: 4
year - $3,000 3rd place:
4 year - $2,000
FOOD INNOVATIONS Escoffier School of Culinary Arts

Level 2 and Level 3 1st place:
$5,000 2nd
place: $3,000 3rd
place: $2,000
HOSPITALITY Johnson & Wales University

Level 2 and Level 3 1st place: 4 year -
rd
– $3,000 3 place: 4
year - $2,000
INTERIOR DESIGN Gray Technologies

Level 2 1st place: Student copy of Chief Architect
X12 2nd place:rd Student copy of Chief
Architect X12 3 place: Student copy of
Chief Architect X12
INTERIOR DESIGN Any Texas campus of The Art Institute

to 4 years

Gray Technologies
1st place: Student copy of Chief Architect
X12 2nd place:rd Student copy of Chief
Architect X12 3 place: Student copy of
Chief Architect X12
JOB INTERVIEW CEV Multimedia

Level 2 and Level 3 1st place: $750
REPURPOSE AND REDESIGN Fashion Institute of Design and Merchandising (FIDM)

SAY YES TO FCS EDUCATION Sam Houston State University

Level 3 1st place: $1,000*
2nd place: $500*

3
*Student must declare one of the undergraduate majors in the
Department of Family and Consumer Sciences in the semester
immediately following their high school graduation.
SPORTS NUTRITION Johnson & Wales University

Level 2 and Level 3 1st place: nd 4 year -
$4,000 2 place: 4
year - $3,000 3rd place:
4 year - $2,000
SUSTAINABILITY CHALLENGE Fashion Institute of Design and Merchandising (FIDM)

CUPCAKE BATTLE Any Texas campus of The Art Institute

to 4 years

1st place:
$5,000 2nd
place: $3,000 3rd
place: $2,000
CUPCAKE PRESENTATION Escoffier School of Culinary Arts

2nd place:
$3,000 3rd place:
$2,000
CUPCAKE PRESENTATION Any Texas campus of The Art Institute

to 4 years

1st place:
$5,000 2nd
place: $3,000 3rd
place: $2,000
MYSTERY BASKET Escoffier School of Culinary Arts

2nd place: $3,000
3rd place: $
2,000
SERVING UP SUCCESS Escoffier School of Culinary Arts

Level 2 and Level 3 1st place:
$5,000 2ndrd
place: $3,000 3
place: $2,000
ALL FIRST PLACE STAR & Texas Tech University College of Human Sciences
PROFICIENCY EVENT WINNERS The Texas Tech University College of Human Sciences will offer all first place
STAR and Proficiency event winners one scholarship in the amount of
$1,000 a year for up to four years upon enrollment in the College of
Human Sciences (this scholarship is not stackable for students who win
first place in multiple years). Students must apply and be admitted to
Texas Tech and declare one of the College of Human Sciences majors by
December 1 of their senior year of high school.

3
Substitution Instructions 2020 – 2021
1. Log on to the Texas FCCLA conference and competitive event registration system using your chapter
ID number and password.
2. Click the “Substitution Request” link next to the student’s name you would like to replace. *NOTE: If
the replacing student is already registered for the conference or in another event, you will have to e-
mail
jsams@texasfccla.org to complete the substitution. The system will not allow you to request this type of
substitution.
3. On the next screen, select the substitute and the new grade level from the drop down menus. Click the
Save button. Substitutes must be affiliated members prior to substitution.
4. The following screen will appear and you will receive an e-mail once the substitution is either approved or
denied. All other items and events selected on the original student’s registration will remain on the
substitute’s registration if the request is approved.
Substitutions can be made without penalty until NOON CST on Wednesday of the week prior to the region/state con
Region I: February 3 by noon CST Region II: February

Region
17 by
IV:noon
February
CST 10
Region
by noon
III: January
CST Region
27 byV:noon
January
CST 20 by noon CST Sta

3
PARTICIPANT AUTHORIZATION FORM
REGION EVENT
This form is for local use only. Although not required by FCCLA, it is recommended that chapter advisors use it locally and
keep it on file at the school.
A. Participant Authorization
I hereby certify that I am an active FCCLA member for the year in which I am competing in the Texas Association
STAR/Proficiency Events, and that my advisor/ instructor has provided me with verbal and written instructions
regarding personal conduct, rules, and procedures for my event area and the information on the entry form is accurate.
I verify that this project was started and completed during the current school year and is the actual work of the
individual/team.
(Date) (Signature of Participant)

*******************************************************************************************************************************************
**
B. FCCLA Advisor Authorization

I hereby certify that the FCCLA member listed on this application has been authorized to represent our chapter as a participant, has
received both written and verbal instructions concerning personal rules of conduct at the STAR/Proficiency Events, and has
received instructions on the rules and procedures pertinent to the event area.
(Date) (Signature of Participant’s Advisor)

*******************************************************************************************************************************************
**
C. Parent/Guardian Authorization
I agree not to hold Texas Association, Family, Career and Community Leaders of America or any of its agents liable for
any accident caused by poor judgment of the student or for illness or injury to my son/daughter during participation in
authorized FCCLA activities, including STAR/Proficiency Events, and necessary travel to and from activity sites.
(Date) (Signature of Parent or Guardian)
Home Phone: ( ) Work Phone: ( )
In emergency, call (First Choice) Name:
(Second Choice) Name:
*******************************************************************************************************************************************
**
D. Administrator Authorization
I have been informed of the Competitive Events of the Texas Association FCCLA and I support the participation of said
participant in these activities.
(Date) (Signature of School Administrator)
(School District) (Title)

3
Evaluator Recommendations
Schools participating in competitive events are encouraged to recommend evaluators but are not required
to turn in an evaluator’s name in order to enter competition (except for state competition). Evaluators may
include business professionals, college students, high school senior members with competitive event
experience, and teachers that are not active FCS teachers. Please recommend individual(s) through the
Texas FCCLA website. *Note: individuals may not evaluate an event where students from their local
school or community are competing. *Current FCCLA advisors may not be evaluators.
Lead Consultant Recommendations
Schools participating in competitive events are encouraged to recommend lead consultants but are not
required to turn in a lead consultant’s name in order to enter competition (except for state competition).
Lead Consultants may include current FCS teachers, former FCS Teachers, responsible adults with a
knowledge of FCS and FCCLA, and college students or FCCLA alumni with Competitive Event
experience. Please recommend individual(s) through the Texas FCCLA website.
*Note: FCCLA Advisors may not be a Lead Consultant in an event that they have students competing in
at any region for the current school year.
Room Consultant Recommendations
Schools participating in Competitive Events are encouraged to recommend room consultants (door
monitors, timekeepers, runners) but are not required to turn in names in order to enter competition. Room
consultants may include current FCS Teachers, Former FCS Teachers FCCLA alumni, students and
guests. Please recommend individual(s) through the Texas FCCLA website.
*Note: room consultants may not serve in an event where their classmates are competing.
Please check the national FCCLA STAR Event Resources page for
the updated MLA/APA Quick Reference Citation Chart:
https://fcclainc.org/compete/star-events

3
Frequently Asked Questions
1. Instead of creating a freestanding or tabletop display, can I create a digital presentation as

my display? No.
2. If my project’s product is too large to transport to competition, can we provide photos instead of
bringing the product to competition? No, the product must be present at competition for appropriate
evaluation. For virtual presentations, it must be present with the student as part of the oral presentation
video.
3. If using something other than Power Point for an electronic portfolio, how to I count “slides?” A slide
is defined as a single slide in Power Point, or a single path/transition in another format, such as Prezi. If
using a website, information presented in one screen view would be considered one slide.
4. For in-person competition, can I provide 3 laptops/iPads/devices in my presentation, one for each
evaluator? No, only one device may be used to present an electronic portfolio. Nothing may be handed to
the evaluators.
5. Can slides be of any color? Yes, but not all color choices may be appropriate for legibility and viewing.
6. Can I use a remote to advance electronic slides? Yes. Please note that pointers or props may not
be allowed in your event.
7. Can a student turn in both a hardcopy and present their portfolio in a Power Point? No. Students
must choose one type of portfolio format. For hardcopy portfolios, visuals may be used to support, illustrate,
or complement the presentation, if allowed in the event. If using a laptop or tablet as a visual (where
allowed) along with a hardcopy portfolio, it may not be used to present information intended to be included
in the portfolio.
8. If a member graduates in December, are they still eligible to compete in STAR or Proficiency
events? School districts set eligibility requirements for participation in local FCCLA chapter activities,
including competitive events. Upon local and/or state eligibility determination, any nationally affiliated
member may participate in competitive events, based upon individual event eligibility criteria.
9. Can a member compete in both an online STAR event and another STAR event? No. They may
only compete in one STAR event in any given year. STAR Events participants may not compete in any
other competitive event at the National Leadership Conference.
10. Are participants required to use manila folders from the FCCLA supplier? No.
11. Can students use FCCLA copyrighted material in competitive events projects? Yes, as long as
the project is not used for commercial purposes or sold. All FCCLA resources must be cited
appropriately.
12. In an event with a file folder, does it matter what color they are, or whether they are labeled in
portrait or landscape orientation? No.
13. In portfolio events, are content divider pages required? If the event specifications give a range of
pages/slides, such as 0 – 9, then a participant may have zero divider pages, and not be penalized.
Please note that evaluators may include lack of dividers as they determine point allocations in the event
rubric, related to portfolio appearance and organization.
14. Can content pages have graphics or decorations? Yes, any page that does not specify to use plain
paper may have graphic or decorative elements.
15. Is a font considered a graphic? If the font is a graphic font, then it is a graphic. Unless specified, fonts
may be in any color.
16. Do we have to use the FCCLA templates provided, or can we retype it on our own computer? The
template provided can be modified but all of the information, including headings, must be used in the correct
order on any document created and remain within the page limits given in event specifications. The logos
are encouraged but not required.

4
17. Can an iPad or tablet be used in place of note cards? Yes, as long as those devices are not used
for recording, publishing, or receiving information during the presentation. They should be placed in
airplane mode prior to the start of the event.
18. How should we address budgets and evaluations when the project has not yet been completed at the
time of regional/state competition? For presentations prior to National Leadership Conference,
participants should give the anticipated numbers (budgets). Evaluation plans should be presented in detail
(evaluation methods, instruments, anticipated outcomes). This information should be updated for projects
advancing to national competition. Projects are to be developed and completed within a one-year span
beginning July 1 and ending June 30 of the school year before the National Leadership Conference.
19. Is a digital photo frame/iPad/etc. used to display photos, considered a photo album? If it is
displaying multiple photos as a hardcopy album would, it would be considered a photo album.
20. On the Project Identification Page, how should “event name” be listed? Should level be included?
Either “Career Investigation” or “Career Investigation – Level 1” will be accepted as correct.
21. Would a music stand be considered an easel? If being used to “hold materials upright, usually during
a presentation or display” then it would be considered an easel.
22. If a participant places too many copies in a file folder, are penalty points assessed? No.
Additional materials should be removed and not considered in evaluation.
23. Can we laminate pages? Yes, but all laminated pages must still meet any size requirements as stated
in event guidelines.
24. If I have a multi-page document and place it in a sheet protector, is that counted as one content
page? Multiple pages within a sheet protector will count as more than one page, unless the sheet protector
is sealed an only one page is able to be viewed.
25. If there is an electrical outlet available, can we use it? FCCLA will not prevent a student from using an
outlet (if allowed in event guidelines), but access is not provided. Competition setup (location of tables,
chairs, display area) will not be adjusted to accommodate electrical outlet usage.
26. When should I submit the Online Project Summary Form? This should be submitted prior to your
first competition. If necessary, resubmit the form with updated information if needed.
27. Can I reduce the size of the Online Project Summary Form for my display? Yes, but it must
remain legible and easily read by the event consultant.

4
The FCCLA Planning Process
for Individual and Team Action
The Planning Process is a decision-making tool that supports the organization’s overall philosophy about youth-
centered leadership and personal growth. It can be used to determine group action in a chapter or class or to plan
individual projects. A blank FCCLA Planning Process template may be downloaded from the national website or the
FCCLA Advisor or Student Portal. This template may be modified, but all headings must be used, in the correct order.
The FCCLA logo, STAR Events logo, and Planning Process graphics are encouraged but not required.
Identify concerns
The circle represents a continuous flow of ideas and has no beginning or end. As a target, it symbolizes zeroing in on
one idea around which your chapter would like to build a project.
 Brainstorm to generate ideas, or state the activity or problem you want to address if already determined.
 Evaluate your list and narrow it down to a workable idea or project that interested and concerns the majority or
all of your members.
 Set a goal
The arrow stands for deciding which direction you will take. It points toward the goal or end result.
 Get a clear mental picture of what you want to accomplish, and write your ideas down as your goal.
 Make sure your goal is one that can be achieved and evaluated.
 Consider resources available to you.
Form a plan
The square represents the coming together of ideas – the who, what, where, when and how of your plan.
 Decide what needs to be done to reach your goal

 Figure out the who, what, where, when, and how.
 List the abilities, skills, and knowledge required on your part.
 List other available resources, such as people, places, publications, and funds.
 Make a workable timetable to keep track of your progress.
 List possible barriers you might face, and develop plans if necessary.
 Decide ways to recognize your accomplishments along the way.
Act
The different squares in this symbol represent the activities to be carried out to meet your goal. It represents acting on the
plan.
 Carry out your group or individual plan.

 Use family and community members, advisors, committees, task forces, and advisory groups when needed.
Follow up
The broken squares suggest examining the project piece by piece. This symbol also represents a “window” through which
to view and evaluate the plan.
 Determine if your goal was met.

 List ways you would improve your project or plan for future reference.
 Share and publicize your efforts with others, including the media if appropriate.
 Recognize members and thank people involved with your project.

4
FCCLA Planning Process
Summary Page Template
(This template may be modified, but all headings must be used in the correct order. The FCCLA logo, STAR events logo,
and Planning Process graphics are encouraged but not required.)
IDENTIFY CONCERNS
SET A GOAL

FORM A PLAN (WHO, WHAT, WHEN, WHERE, HOW, COST, RESOURCES, AND EVALUATION)
ACT
FOLLOW UP
2020 – 2021 Texas FCCLA Competitive Event 3

Competitive Events Glossary
The Competitive Events glossary was developed to help clarify questions about terms. Be sure you understand
the rules for your event. Make certain you are following the national rules if they are different from your state
rules.
Audience—A group of listeners, or readers of a Content pages—Pages of a portfolio, business plan,

work, program, or performance. or portfolio that contain information about the
Audio equipment—Equipment used for the broadcasting project; one side of page only.
of sound. Costume—Clothing worn by someone who is trying to
Audiovisual equipment—Equipment that uses both sight look like or portray a different person or thing, often
and sound to present information. related to a specific presentation or project theme.
Creative thinking—The ability to generate new ideas.
Best Practices Educator—An educator who models
professional qualities, continued professional Critical thinking—The ability to use communication
development and the use of current instructional and problem-solving skills effectively to direct,
approaches and strategies for teaching and learning. monitor, and evaluate.
A best practices educator is committed to
incorporating various teaching methods and seeks to Current—Current information may vary by content
utilize relevant content to create a classroom that is field. Current research should be up-to-date based on
student focused. The educator should be recognized research and study in the field.
by peers for excellence and be fully certified in his/her
field. Digital Story—A mixture of computer-based images,
text, recorded audio narration, video clips, and/or
Bibliography—An alphabetical list of sources of music that focuses on a specific topic, and contains
information in an organized, consistent format (i.e. a personal or particular point of view.
APA, MLA) on a given subject, period, etc.; a list of
books, articles, software, etc., used or referred to Dimensions—The stated or required size of a display,
by an author. portfolio, or container (i.e., measurements, number of
pages, etc.). The measured dimensions include all items that
Campaign—Activities to achieve a specific objective. are a part of the display, portfolio, or container (tablecloths,
audiovisuals, props, equipment, moving parts, etc.).
Career-Related Education—Knowledge obtained through Examples include but are not limited to: tablecloths
school curriculum and community service placed under a display, a display with one or more
projects/activities that enhances a student’s ability to panels when the panel(s) are extended, and storage of
work in a specific occupation. items under or around the display table.
Classroom Situation—a situation in which there are Display—An arrangement of material that includes but
multiple ages, learning styles, education levels, is not limited to: photos, project samples, etc., and
and/or special needs represented in students who are is contained within a specified area that includes all
gathered in one space for an individual lesson. materials, visuals, and audiovisual equipment to be
Community—A group of people living in the same used for the presentation.
locality and under the same governance; the region in Easel—A stand or frame that may range in size
which one lives (i.e., family, school, peers, town, city, used to hold materials upright, usually during a
employment, etc.). presentation or display.
Content—The subject or ideas contained in something Educational Enhancement Opportunity—Knowledge obtained
written, said, or represented. through job shadowing, informational interviews, or career
research projects that enhances a specific career area.
Content divider pages—Pages of a portfolio that
separate content sections and do not contain
content but may include graphic elements, titles, logos,
theme decorations, page numbers, and/or a table
of contents for a content section.
2020 – 2021 Texas FCCLA Competitive Event 3

Electronic Portfolio—An electronic portfolio, also known Hardcopy—Readable printed copy of the output
as a digital portfolio, is a collection of electronic of a machine, such as a computer.
evidence assembled and managed by a user. Such In-depth service project—A detailed project
electronic evidence may include inputted text, electronic that addresses one specific interest, concern,
files such as Microsoft Word and Adobe® PDF files, or need.
multimedia, blog entries, and hyperlinks.
Individual event—An event completed by one person.
Employment—The work in which one is engaged; an
activity to which one devotes time; may or may not Lesson plan—A set of plans for teaching a concept
include wages. that includes objective(s), plan of action, time
schedule, resources, supplies, equipment, and
Fabric Care—Method(s) of cleaning and making suitable evaluation process.
for wear.
Mannequin—A full or partial human form that is
Fabric Characteristics—Information about a fabric or is close to actual body size which is used to
including, ease of use, special requirements of display a garment or ensemble.
constructing garments with this fabric,
limitations/advantages of using the fabric, and typical Model—A 3-D object which represents, in detail,
uses. the intent of a final version of a product.
Family—Two or more persons, sometimes living under National programs—Frameworks for FCCLA action
one roof, who nurture and support one another that encourage members to enhance their personal
physically and emotionally, share resources, share growth and build leadership skills.
responsibility for decisions, share values and goals, and
have commitment to one another; environment created Peer—A person who is equal to another in a
by caring people— regardless of blood, legal ties, particular category such as ability, age, rank, and/or
adoption, or marriage— where individuals learn to be qualifications.
productive members of society; a context for discovery Peer education—To provide with information, teach, or
where one can comfortably accept challenges, make instruct a person or group equal in ability, age, rank,
mistakes, have successes, be self- expressive, and and/or qualifications (e.g., teens teaching teens).
grow as an individual.
Photo Album—A collection of photographs, either
Fiber Content—The types and amounts of different presented in a digital or printed format.
fibers in a fabric or garment.
File folder—A letter-size folder 8 ½" x 11" with one Plain paper—8 ½" x 11" paper with no graphics or
fold on lower horizontal edge and open on the other 3 design. Paper may be any solid color. Watermark is
sides; may have a tab at the top or may be straight not allowed.
cut. Within the file folder, each set of materials should
be stapled separately. File folder may be any color. Planning Process—A five-step method (identify
Required labeling for STAR Events competition does concerns, set a goal, form a plan, act, and follow up)
not have to be printed on an adhesive label. to help FCCLA chapter members and advisers plan
individual, group, or chapter activities.
Flip chart—A chart consisting of sheets hinged on
one side that can be flipped over to present Pointer—See prop. Laser pointers are not allowed.
information sequentially.
Focus Group—A small group of individuals, not
participating in the event, who test and/or
evaluate an idea, event, or product with the intent
of suggesting revisions for improvement.
Graphic—A picture, border, map, graphic
font, or graph used for illustration or
demonstration.

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Portfolio—A record/collection of a person’s work Seating and Traffic Standards—Standards for
organized in a format that best suits the project the amount of space needed for and around
and meets the requirements of the event. Portfolios seating areas with various levels of traffic
may be either hardcopy or electronic. See event produced by the National Kitchen and Bath
specifications for allowable format. Association (Kitchen Planning Guidelines 8 &
9). NKBA Planning Guidelines can be found
Postconsumer Item—Any item which has been online at:
discarded by an end consumer. Examples include, but http://www.nkba.com/guidelines/kitchen.aspx.
are not limited to, textiles, housewares, paper goods,
sporting goods, etc. Skit—A short, rehearsed, theatrical sketch that
could include interaction with others (also called
Presentation equipment – Equipment using sight role play).
and/or sound to present information. See also
audiovisual equipment. Sound business practices—Practices that are
Problem solving—The ability to recognize comprehensive, ethical, realistic, and profitable.
problems and devise and implement plans of
action to solve the problems. Team—A team may be composed of one, two,
or three participants from the same chapter
Professional—Worthy of the high standards of a with the following exception: the Parliamentary
profession. Procedure team must have four to eight
participants from the same chapter.
Project identification page—A page at the front
of a document or display containing headings Team event—An event that can be completed
specifically called for by event rules. by an entire chapter but may be presented by a
team of one, two, or three members.
Prop—An object used to enhance a theme or
presentation (e.g., book, puppet, pointer, etc.) Technology—A method, system, or process
that does not include visuals, audiovisuals, or for handling a specific, technical problem.
costumes/uniforms. No live animals or people may
be used as props or visuals. Props do not include Presentation equipment—Equipment used for
content. visual projection without sound (e.g.,
projector, laptop, electronic tablet).
Prototype Formula—The ingredients, their quantities,
and the process directions used to produce a food Visuals—Posters, charts, slides, presentation
item. software, etc., which include content. Visuals
should not replace required content within a
Public Policy – The governing policy within a portfolio.
community as embodied in its legislative and
judicial enactments which serve as a basis for
determining what acts are to be regarded as
contrary to the public good.
Reliable—Sources should be respected in the field
and information found in the source should be able
to be backed up by other sources or legitimate
research.
Resources—Any source of information or
assistance in carrying out a project. May be any
medium (e.g. book, internet, chapter member,
speaker, etc.) but must be cited appropriately
when used.
School relationships—Relationships within an
educational institution (e.g., student to student,
student to educator, student to organization, etc.).

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WHO'S WHO?
Advisor - Family and Consumer Sciences Education teacher who works with members of an affiliated local
Family, Career and Community Leaders of America chapter.
Advisors to the Vice Presidents of Competitive Events - assist the Evaluator Coordinator and FCCLA
staff with management of competitive events.
Affiliated Members - Students who are or have been enrolled in family and consumer sciences classes who
have paid dues to the state and national organization of Family, Career and Community Leaders of America.
Chapter - A group of students who have paid dues to Family, Career and Community Leaders of America
and whose names appear on the official affiliation forms. Schools may have one chapter per advisor.
Competitive Event Awards – A structured activity in which students’ performance is evaluated in relation to
standards with one student and/or chapter obtaining the highest level of achievement.
Door Monitor - The person selected by the Lead Consultant to monitor the entrance and prevent spectators
from entering and leaving the presentation room during the event.
Entry - The number of members designated to participate in one specific STAR/Proficiency Event. The
number varies according to the event.
Entry Fee - A fee charged to individuals or chapters to participate in an event. Amount of the fee will be set
by FCCLA staff on the regional and state levels and by national headquarters for the national events. In some
events, the fee is determined by the number of participants comprising the entry.
Evaluator Coordinator - An adult selected to secure the evaluators, check materials or requirements, and
monitor and supervise the management of all events. The person who secures evaluators for regional and/or
state competition.
Evaluators - An evaluation team composed of adults/students who are responsible for evaluating and
assigning ratings to participants.
FCCLA Chapter - An affiliated chapter for all FCS students with a specified family and consumer sciences
teacher as an advisor.
FCCLA Staff – may include the State Advisor, Regional Advisor (contracted with the Texas Association of
FCCLA), or Program Coordinator(s).
Family, Career and Community Leaders of America – A career and technical organization of students who
are or have been enrolled in family and consumer sciences classes. The family is its central focus.
Individual Event – An event completed by one person.
Lead Consultant - The person selected to carry out an individual event, providing necessary orientation,
materials, and supplies.
Lead Consultant Coordinator- An adult selected to secure lead consultants for the region and state
competitions. If a Lead Consultant Coordinator is not selected, lead consultants will be managed on
www.signup.com by the Regional/State Advisor and Vice Presidents of Competitive Events.
Level 1 - A competition level of events for FCCLA chapter members through grade 8.
Level 2 – A competition level of events for FCCLA chapter members in grades 9 – 10.
Level 3 – A competition level of events for FCCLA chapter members in grades 11 – 12.
Participant - The event entrant; may refer to a chapter team or an individual selected by a chapter.
Proficiency Event – Regional and state level competitive events available to Texas FCCLA members.
Region - An association of chapter groupings within a region of the state as designated by the Texas FCCLA
association.
Regional Advisor – A person who is contracted with the Texas Association of FCCLA and manages the
regional conferences.
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Runner - A person selected by the Lead Consultant to assist the door monitor in taking rating sheets to the
STAR/Proficiency Event Headquarters Room.
State FCCLA Advisor – The FCCLA staff member responsible for managing day to day operations of the
association; manages the state leadership conference.
Tally Room Volunteer – adults selected by the Vice Presidents of Competitive Events and their advisors to
tally rubrics in the Competitive Events Tally Room during the regional and state conferences.
Team – A team may be composed of one, two, or three participants from the same chapter with the following
exceptions: the Parliamentary Procedure team may have four to eight participants from the same chapter
Timekeeper - The person selected by the Lead Consultant to record the total time used by each participant
or chapter in delivering presentations.
Vice President of Competitive Events - The regional and/or state officer(s) who will work closely with
FCCLA Staff and Evaluator Coordinators in the organization and implementation of the STAR and Proficiency
Events.

4
For STAR event rules (not including Culinary Arts), refer to the National FCCLA
Competitive Events Guide, available through the FCCLA affiliation portal under the
Resources tab. Below are the page numbers in the national guide for each event:
Texas FCCLA is
not offering the
Baking and
Pastry STAR
event on the
region or state
Texas Culinary
Arts rules are
found in this
guide (beginning
on the following
page), not in the
National
Competitive
2020 – 2021 Texas FCCLA Competitive Event Guidelines

4
Texas Culinary Arts Rules

4
TEXAS CULINARY ARTS STAR EVENT
Culinary Arts, an individual event, recognizes participants enrolled in a Family and Consumer Sciences
culinary arts industry training program for their ability to produce a quality meal using industrial culinary
arts/food service techniques and equipment. Participants must develop and bring a plan for the time
allotted, prepare menu items given to them at the time of the event, and present prepared items to
evaluators. Although creativity is important, evaluators will focus more on the proficiency of skills
mastered during competition. The Culinary Arts event is sponsored by Escoffier School of Culinary Arts.
This event will be offered as an in-person competition ONLY.
E vent Level
Level 3: grades 11 - 12
E ligibility & General Information
1. Chapters may submit individuals in this event. Initially, chapters will be limited to 3 entries per
chapter. Each region will be limited to 65 entries per region overall (due to facility space capacity). If
chapters have additional individuals wishing to compete in Culinary Arts, they will need to fill out the
waiting list form here: https://forms.gle/7MRxMRpx9oWv6FFw9. The form is also linked on the
Texas FCCLA website on the Competitive Events page. If there are any slots remaining after the
December 1 registration deadline, chapters on the waiting list will be offered open slots (in order of
submission on the waiting list).
2. The chapter's initial entry must be a paid member from a state and nationally affiliated chapter,
which is electronically submitted on or before November 16 and paid by November 30.
3. Participation is open to any state/nationally affiliated FCCLA chapter member who is currently
enrolled in or has been enrolled in a Family and Consumer Sciences culinary arts or industry
training program, as determined by the state department of education (defined as full-time
classroom training or on-the-job training for high school credit). Students enrolled in general food
and nutrition courses not preparing them for a career or employment in culinary arts are not eligible.
4. Please review the general requirements for all events on pages 3 – 25 prior to event planning and
preparation.
5. In Culinary Arts, Texas competition will focus on culinary skills/techniques and not be recipe-driven.
The list of skills that need to be mastered and the official region competition menu are included at
the end of this section. The official state competition menu will be posted on the Texas FCCLA
website after the last region conference of the year.
P rocedures & Time Requirements
1. Participants must attend the Culinary Arts Competitive Event Check-In prior to competition.
Participants will report to the designated room at the specified competition time with all required
equipment and wearing appropriate, clean attire, as specified in the Safety and Appearance
section.
15 minutes Individuals must bring the completed Culinary Arts Time Management Plan at
competition time. Individuals will have 15 minutes to organize work area, obtain
supplies, and adjust the time management plan if needed.
60 minutes Individuals will have 60 minutes to prepare required food products. All courses
must be prepared within the allotted time.
15 minutes Individuals will have 15 minutes to clean up their workstations and return unused
food to the central station. Each contestant in Culinary Arts may take only one
photograph of their own final product after competition.

4
2. Individuals will be given the official competition menu and will prepare an entrée and dessert with
the ingredients provided. Trays containing ingredients needed for the menus will be set up for each
individual. A supply table will contain some items that will be accessible to all individuals. No
additional food items, garnishes or condiments may be brought into competition by competitors for
themselves or for all individuals.
3. After 60 minutes, participants will present two plates for evaluation of appearance and temperature.
The final plates will be placed at an assigned location. The final plate presentation is important
however, evaluators will be focusing on techniques used during preparation.
4. Evaluators will use the rubric to score and write comments for each individual throughout the
session by observing their work habits, techniques, development and use of planning sheet, project
presentation, and appearance. Then evaluators will meet with each other to discuss participants’
strengths and suggestions for improvement.
5. The total time required for this event is approximately 2 hours.
G eneral Information
1. All food will be provided. Identical food items will be available to each individual. No other food
products, garnishes or condiments may be brought to the event for an individual or for all individuals.
Participants will receive scores on their safety and appearance, organization, food production and
food presentation. Sanitation will be evaluated during the competition.
2. Participants will NOT be given a recipe at any point in the competition. Individuals are not allowed to
bring their own recipes. Please refer to the end of this section for equipment and tool requirements.
Each individual competitor must have their own tools and equipment. Individuals may not share
tools/equipment with other individuals during competition.
3. No cell phones are allowed in the competition for this event. (Phones must remain off and out of sight
during competition.)
4. In Texas Culinary Arts competition at the region and state level, only 1 double or 2 single portable
butane burners are permitted. Portable camping stoves are not allowed. Propane is not allowed.
5. In Texas Culinary Arts competition, chapters may bring one speed rack (pan rack) per individual,
however, this is optional. Subject to change for state competition.
6. Table risers are allowed in this event and may be brought by each individual.
7. Each individual will be provided with one table for competition.
8. Food products, garnishes or condiments may NOT be taken out of the competition room. Individuals
may be subject to disqualification for taking items out of the competition room. Participants may not
leave the competition room during the food preparation and cooking time.
9. In order to eliminate food waste, chapters are asked to notify the state office of any cancellations until
48 hours prior to competition. This can be done by e-mailing jsams@texasfccla.org.
10. Individuals should return to pick up their dishes after competition at the designated time. A push
notification will be sent on the Texas FCCLA App when dishes are ready for pick up. If dishes are not
picked up at the designated time, they will be discarded.

4
11. Disqualification will occur if:
 The individual does not check in at the Competitive Event Check-In (participants must
register for the conference and for Competitive Events)
 Participants do not show up at designated time for competition
12. The top five entries will be recognized and announced at the regional and state competition. The top
five entries in each level will advance to state level competition. The top three entries at state
competition will advance to the national competition.
13. The Culinary Arts menus selected for use at the National Leadership Conference in July will be
different from those used in Texas. Samples will be posted on the national website.
CULINARY ARTS SPECIFICATIONS

S afety and Appearance
Participants will be well groomed and wear appropriate, clean attire meeting the following standards:
Uniform Clean and appropriate uniform including professional chef attire (chef
coat/jacket; industry pants or commercial uniform pants; apron; hair
covering or chef hat; closed-toe, low heel, kitchen shoes made with
non-slip soles and sealed non-melting uppers (canvas shoes are not
appropriate).
Jewelry and Personal Hygiene Facial jewelry is concealed with bandages. No additional jewelry, with
the exception of a watch, is allowed. Facial hair is permitted if
appropriate covering is used. Hair is properly restrained with hairnet if
hair extends past the neck line. No cologne or nail polish and only
minimal makeup is allowed. Hand washing is done frequently.
Safety Work station is kept neat, clean and organized in a safe and sanitary
manner. Food contact surfaces are cleaned and sanitized frequently.
Proper knife safety is demonstrated and small equipment is handled
properly, according to industry standards. Complete final cleanup,
and return supplies after event within designated time period.
I ndividual Organization
Individuals will have 15 minutes after receiving menus to organize work area, obtain supplies, and adjust
the time management plan if needed.
Time Management Plan Individuals must prepare the Time Management Plan ahead of time
and bring the completed Time Management Plan at competition time.
Use the provided Time Management Plan sheet at the end of this
section. Make a clearly written and accurate time schedule and
develop a sequential plan for completing tasks efficiently.
Organization Work effectively to handle workload. Individual displays technical and
leadership skills. Mise en place is well executed.
F ood Production
Individuals will have 60 minutes to prepare food products and garnish. Participants will demonstrate
industry standards in usage of equipment, tools and techniques. Participants will use menus and skills to
prepare food products that meet industry standards for appearance.
Equipment, Tools and Techniques Use proper equipment, tools, products, vocabulary and
techniques in the preparation of food products and garnishes.

4
Use proper amount of product in food production and
incorporate usable by-products or return to safe storage.
Time Complete all tasks efficiently within the time allowed.
Food Production Produce quality items using skills identified.
F ood Presentation
Each individual will prepare two identical plates that have been attractively garnished. The individual will
present all plates for evaluation of appearance at the end of the 60-minute period. There will be no extra
time allowed to complete preparation or presentation. All work must stop at the 60-minute time limit.
Product Appearance & Prepare both plates consistently, with creative product appearance
Temperature and appropriate portion sizes. Food is served at the proper
temperature. Plate or bowl used is at the proper temperature when
food is served.
Garnish Enhance presentation with garnish that reflects creativity and is
appropriate to food products made.
Texas FCCLA Culinary

Arts Equipment and Tool
List
The list of skills that need to be mastered and the official region competition menu are included at the
end of this section to help determine culinary equipment needed. For the Texas competition there is
NOT a required culinary equipment list, however, the following items are required for plating. It is not
necessary to bring these items to the Competitive Event Check-In.
Each individual will be responsible for providing the following items:

 Two complete place settings using the following:
o Solid white round 7” – 8” salad plates
o Solid white 1 – 2 cup round bowls
o Solid white round 10” – 11” dinner plates
o Solid white or clear round 4 oz. – 8 oz. dessert dishes
 Type ABC fire extinguisher; suggested 5 lbs. capacity canister
 Cleaning supplies such as sanitizer and detergent
 Hand sanitizer
 1 double or 2 single portable butane burners for region and state competition. Suggested 8 oz.
butane cans can be purchased at Ace Mart. Portable camping stoves are not allowed. Propane
is
not allowed.
 One speed rack (pan rack) per individual (optional)
Individuals are responsible for transporting in all items needed. Each individual competitor must have
their own tools and equipment. Individuals may not share tools/equipment with other individuals during
competition.
*Points will be taken off if other plate shapes/sizes are used.
FCCLA and the facility will only provide the following for the competition:
 Tablecloth for display
 Ice
 Water
 All food
 First aid kit
The individuals advancing to the national competition will receive a required equipment list for the
national competition. This list will be available on the FCCLA national website (www.fcclainc.org).
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4
Skills to Know for Texas FCCLA Culinary Arts Competition:
 Braise: *Braise and deglaze can be done with any liquid (chicken stock, water, etc.)
https://www.youtube.com/embed/ahEkaohiCoA?rel=0&start=14&end=18
4
 Pan Fry: https://www.youtube.com/embed/_Ku8FDfPDpM?
rel=0&start=0&end=0
 Sauté: https://www.youtube.com/embed/sr40ZcAR_Kw?
rel=0&start=20&end=2 17 and
https://www.youtube.com/embed/UhDIoe_- l5Q?
rel=0&start=13.&end=59
 Stew
 Simple Pan Sauce: https://www.youtube.com/embed/ZRcKGDhN4AI?
rel=0&start=14&end=
187
 Veloute or Béchamel
 Vinaigrette: https://www.youtube.com/embed/o7Bi9Qikqt0?rel=0&start=13&end=36
 Basic Knife Cuts (ex: brunoise, julienne, batonet, oblique...)
 Emulsification: https://www.youtube.com/embed/1Ma04Dxj39o?
rel=0&start=13&end=53
 Pilaf:
https://www.youtube.com/embed/r3lO3BS gw?rel=0&start=10&end=56
 Toasting (in a pan)
 Pan Roast (on burner- no oven)
 Gravy
Videos can also be found here:

https://www.texasfccla.org/competitive-events

4
TEXAS ASSOCIATION
FAMILY, CAREER AND COMMUNITY LEADERS OF AMERICA
Culinary Arts
2021 FCCLA Official Region Competition Menu
Entrée:
Sautéed Beef with Herb Compound Butter
Whipped Sweet Potatoes
Sautéed Broccoli
Dessert:
Chocolate Mousse

5
CULINARY ARTS
Level 3 Rubric–Texas
Name of Participant
Chapter Chapter ID # Level
SAFETY AND APPEARANCE

19 – 25  Proper uniform including: professional chef attire and safe kitchen shoes made with non-slip soles
Exemplary and sealed non-melting uppers (canvas shoes are not appropriate).
 Hair properly restrained with hairnet if hair extends past the neck line.
 No visible jewelry or facial jewelry concealed with bandages. Hand washing done frequently.
Watches are allowed.
 Station is very neat and organized. Personal hygiene is highly regarded. Food contact surfaces
are cleaned and sanitized frequently. Proper knife safety is demonstrated and small equipment is
handled properly.
Proficient and sealed non-melting uppers (canvas shoes are not appropriate).
 Hair properly restrained with hairnet if extends past the neck line.
 Some visible jewelry or facial jewelry concealed with bandages. Hand washing is done
occasionally.
 Station is somewhat neat and organized. Personal hygiene is generally regarded. Food contact
surfaces are cleaned and sanitized occasionally. Proper knife safety is demonstrated and small
equipment is handled properly.
Satisfactory and sealed non-melting uppers is inconsistent (canvas shoes are not appropriate).
 Hair improperly restrained and hairnet is not worn when necessary.
 Some visible jewelry or facial jewelry concealed with bandages. Hand washing is not done often
enough.
 Station is generally sloppy and unorganized.
 Personal hygiene is at unacceptable levels some of the time. Food contact surfaces are not
cleaned and sanitized. Knives and small equipment are handled carelessly.
0–5  Proper uniform including: professional chef attire and safe kitchen shoes made with non-slip soles
Unsatisfactory and sealed non-melting uppers (canvas shoes are not appropriate) is not worn.
 Hair improperly restrained and hairnet is not worn.
 Abundant visible jewelry or facial jewelry concealed with bandages. Hand washing is not done
when required. Station is sloppy and unorganized.
 Personal hygiene is at unacceptable levels. Food contact surfaces are not cleaned and sanitized.
Knives and small equipment are handled carelessly.
Safety and Appearance

SCORE
INDIVIDUAL ORGANIZATION
10 – 15  The individual has a clearly written plan and accurate timeline. Individual is highly skilled in
Exemplary individual tasks. Mise en place is well executed and the individual displays excellent time
management skills. Effective cleanup.
5–9  The individual has a poorly written plan and timeline. Individual is skilled in some tasks while
Satisfactory others seem challenging. Mise en place is fairly organized and the individual displays marginal
time management skills. Inconsistent cleanup.
0–4  The individual does not use a written plan and/or timeline. Individual un-skilled in individual tasks.
Unsatisfactory Individual is challenged to complete tasks. Mise en place is poorly executed and the individual
displays unacceptable time management skills. Poor cleanup.
Individual Organization
SCORE
FOOD PRODUCTION
27 – 35  Individual always uses the appropriate preparation technique and/or cooking method for each
Exemplary food product. The individual demonstrates complete knowledge and skill of all fundamental food
handling and cooking techniques. All procedures are accomplished in a time efficient manner.
Proper amount of product is prepared and used in each preparation. Usable by-products are
incorporated properly into the menus or returned to safe storage.

5
18 – 26  Individual uses the appropriate preparation technique and/or cooking method for each food
Proficient product most of the time. The individual demonstrates knowledge and skill of all fundamental food
handling and cooking techniques. Most procedures are accomplished in a time efficient manner.
Proper amount of product is prepared and used in most preparations. Some usable by-products
are incorporated properly into the menus or returned to safe storage.
9 – 17  Individual uses the appropriate preparation technique and/or cooking method for each food
Satisfactory product some of the time. The individual demonstrates knowledge and skill of some fundamental
food handling and cooking techniques. Most procedures are not accomplished in a time efficient
manner. Uncalculated amounts of product are prepared and used in each preparation. Usable by-
products are not incorporated properly into the menus or returned to safe storage.
0–8  Individual uses the incorrect preparation technique and/or cooking method for all food products.
Unsatisfactory The individual does not demonstrate knowledge and skill of any fundamental food handling and
cooking techniques. All procedures are not accomplished in a time efficient manner. Excess
amount of products are prepared and used in each preparation. Usable by-products are not
incorporated into the menus or returned to safe storage.
Food Production
SCORE
FOOD PRESENTATION
19 - 25  Appropriate portion size. Proper size, shape, color and clean plate is used with no fingerprints or
Exemplary smudges on the rim or areas that do not display food. Excellent use of contrasting colors and
visible texture. No evidence of non-functional garnishing. Plate or bowl used is at the proper
temperature when food is served. All food is served at a safe and proper temperature.
12 - 18  Slightly over or under sized portion size. Proper size, shape, color and clean plate is used with
Proficient some fingerprint or smudges on the rim or the areas that do not display food. Good use of
contrasting colors and visible texture. Small amount of non-functional garnishing. Most food is
served at the proper temperature. Most plates or bowls used are at the proper temperature when
food is served. Most food is served at a safe and proper temperature.
6 - 11  Obvious over or under sized portion size. Improper size, shape, color and stained plate is used
Satisfactory with some fingerprint or smudges on the rim or areas that do not display food. Fair use of
contrasting colors and visible texture. Unacceptable amount of non-functional garnishing. Some
food is served at an improper temperature. Most plates or bowls used are at improper
temperatures when food is served. Most food is served at an unsafe and improper temperature.
0–5  Obvious over or under sized portion size. Improper size, shape, color and heavily stained plate is
Unsatisfactory used with fingerprints and smudges on the rim or areas that do not display food. Poor use of
contrasting colors and visible texture. Extensive amount of non-functional garnishing. All food is
served at the improper temperature. All plates or bowls used are at improper temperatures when
food is served. All food is served at unsafe and improper temperatures.
Food Presentation
SCORE
Evaluator’s Comments – include two things done well and two opportunities for TOTAL
(100 points possible)
improvement:
Verification of total scores (please initial)
Evaluator Lead Consultant Tally Room

5
CULINARY ARTS
Time Management Plan
Name of Member State
Time Activity Food Item/Equipment Needed
2020-2021 COMPETITIVE EVENTS GUIDE ● 5

©Family, Career and Community Leaders of America, Inc. ● 1
Culinary Arts Time Management Plan (continued)
Time Activity Food Item/Equipment Needed
5
2020-2021 COMPETITIVE EVENTS GUIDE ● ©Family, Career and Community Leaders of America, Inc. ● 1
5
CUPCAKE BATTLE PROFICIENCY EVENT
Cupcake Battle, an individual event, promotes Hospitality and Culinary Arts. Individuals must bake,
decorate and display 6 cupcakes. Cupcakes will be evaluated on overall appearance, cake flavor,
texture, frosting consistency, flavor, originality, technique, time management, sanitation, and mise en
place. Individuals are required to bake, decorate, and display 6 cupcakes and prepare a file folder.
This event will be offered as an in-person competition ONLY.
Event Level
Level 3: grades 11 – 12
Eligibility
1. Only one entry is allowed per participant. Teams are not allowed in this event.
2. The chapter’s initial entry must be a dues-paying member from a state and nationally
affiliated chapter, which is electronically submitted on or before November 16 and paid by
November 30.
3. Participation is open to any state/nationally affiliated FCCLA chapter member(s) who

are currently enrolled in or have been enrolled in a Family and Consumer Sciences
culinary arts or industry or baking training program, as determined by the state
department of
education (defined as full-time classroom training or on-the-job training for high school credit).
Students enrolled in general food and nutrition courses not preparing them for a career or
employment in culinary arts are not eligible.
4. Please review the general requirements for all events on pages 3 – 25 prior to event
planning and preparation.
5. A project entered in this event may not be entered in any other level of any competitive
event. The same display may not be used for multiple entries. The project may be
disqualified if this occurs.
6. The cupcakes must be baked by the participant only.
7. This competition is intended for student bakers only. Professional bakers/chefs or those
who earn a portion of their livelihood from baking or cooking may not assist students.
General Information
1. Required Attire for Cupcake Battle Level 3: participants will compete in professional chef attire
as follows: clean and appropriate uniform including professional chef attire (chef coat/jacket;
industry pants or commercial uniform pants; apron; hair covering or chef hat; closed-toe, low
heel, kitchen shoes made with non-slip soles and sealed non-melting uppers (canvas shoes
are not appropriate). Facial jewelry is concealed with bandages. No additional jewelry, with
the exception of a watch, is allowed. Facial hair is permitted if appropriate covering is used.
Hair is properly restrained with hairnet if hair extends past the neck line. Minimal makeup, no
cologne or nail polish.
2. Participants will bring cupcakes already made to region competition but will frost and
decorate them on-site as part of the competition. Participants will bake and frost/decorate
cupcakes on- site at state competition.

5
3. For Region competition, a 6 foot table will be provided for each participant.
4. Access to an electrical outlet will not be provided. Wall space will not be available.
5. Internet connections will not be provided.

a. The participant does not check in at the competitive event check-in (participants
must register for the conference and competitive events)
b. Participant does not show up at designated time for competition
c. Entry is not presented
7. Refrigeration is not provided for region competition.
8. All cupcakes, icing, and decorations must be made from scratch. Box mixes of any kind,
store bought icing, or packaged decorations (including sugar work and candy) may not be
used. If store bought items are included in the participant’s recipe, they must not be
in their original form. For example, participants may smash graham crackers or candy to a
make a crust, but may not use a graham cracker, candy, or fresh fruit as a garnish.
9. Recipes may be revised or adjusted between region and state competition.
10. Substitutes are not allowed between region and state competition. The competitor must
have competed at region to compete at state.
11. Props, plates, decorations, and other items may be used to showcase the cupcakes. All
items, except for the cupcakes, must fit in one 20-gallon container with a lid. All items must fit
inside the display dimensions of 2 feet by 3 feet. No trademarked logos are allowed on
cupcakes or displays.
12. The top five entries from each region will advance to state competition. The state winners
will not advance to national competition.
1. Participants must attend the mandatory competitive event check-in. No items will be turned
in at competitive event check-in. Participants will report to the event location at the specified
competition time wearing required dress (see # 1 under the “General Information” section).
2. Following competitive event check in, there will be multiple rounds of competition based on
the number of entries. Assigned rounds will be indicated on the competitive event schedules.
There will be a separate designated time for each round. All participants in that round will
report at the assigned time.
25 minutes All participants will report at their assigned round time. All participants in that round will ent

5
5 minutes After the 25 minutes, participants will have 5 minutes to clean up their
workstation. Empty tubs/containers should be left under the table. The file
folder with required documents must be visibly placed on top of the empty
tub/container. Participants will then be asked to leave the competition area.
Varies based Evaluators will taste (Tasting has been removed. All participants will
on size of automatically receive 10 points for Cake Flavor and 10 points for Frosting
round Flavor) and score cupcakes and displays after participants exit the
competition room. Evaluators will use the rubric to score and write
comments for each individual.
At designated Participants will report back to the competition room to clean up and
time remove their displays from the competition room. Participants should leave
the file folder and 1 - 2 cupcakes behind for the evaluators.
3. Participants are responsible for ensuring the display fits within the required dimensions.
The official measuring by the lead consultant/room consultant will be completed prior to the
removal of the display.
4. Five-minute and one-minute warnings will be given. Participants will be stopped at 25 minutes.
Cupcake Battle Specifications
Cupcake Display
Each participant must bake, decorate, and display 6 cupcakes. Six cupcakes will be displayed and
1 - 2 of the 6 will remain for the evaluators. Cupcakes will be evaluated on overall appearance,
cake flavor, texture, frosting appearance, frosting consistency, flavor, originality, technique, time
management, sanitation, and mise en place. Include one copy of the recipe as part of the display.
Recipe needs to include the name of the recipe, ingredient list, directions, baking time and
temperature, and number and size of servings. Recipe needs to include proper identification
information including: participant name, school name, chapter name, chapter ID number, team
identifier, and level. See recipe template at the end of this section. Hint: Make it look nice. All items
must fit inside the display dimensions of 2 feet by 3 feet. All decorations for the display must fit into
one 20-gallon container with a lid. Empty tubs/containers should be left under the table. Cupcakes do
not have to be inside the container.
File Folder
Participants will prepare one letter-size file folder containing one of each of the items listed below.
The file folder with required documents must be visibly placed on top of the empty tub/container. The
file folder must be labeled in the top left corner with name of event, event level, participant’s name,
school, city, state, and region.
Recipe Sheet A copy of the recipe must be included in the file folder.
Recipe needs to include the name of the recipe,
ingredient list, directions, baking time and temperature,
and number and size of servings. Recipe needs to
include proper identification information including:
participant name, school name, chapter name, chapter
ID number, team identifier, and level. See recipe

5
template at the end of this section. Multiple pages of the
recipe template can be used if needed.
Food Cost Form See the food cost template at the end of this section. A
fillable form is also posted on the Texas FCCLA
Competitive Events page.
Cupcake Display Diagram Participants will need to include a diagram of their

cupcake display. See the form at the end of this section.
Participant name and school name should be included
on the diagram form.
Cupcake Decorating
Participants will be evaluated on their pastry knowledge and skills, time management, and clean
up/sanitizing.
Pastry Knowledge and Skills Participants demonstrate knowledge and skill of
all fundamental pastry techniques to reach
culinary expectations.
Individual Tasks and Time Management Participants display time management skills.
Skills
Clean Up and Sanitizing Participant uses proper sanitizing methods to
meet safety expectations. Participant uses
proper clean up procedures. Workstation is
organized and clear.
State Cupcake Battle Competition for Level 3 *Plans for State Cupcake Battle Level 3
Competition are TENTATIVE and subject to change*
Baking will be done on-site at the state conference for Cupcake Battle Level 3. Therefore, an
additional section will be added to the rubric for cupcake production. Twelve cupcakes will be baked.
Six will be used for the display and 1 – 2 of the remaining six will be used for evaluation. Below are
the additional requirements for state competition.
1. Participants will bake and decorate the cupcakes at the 2021 state leadership conference.
2. Participants will be bused to Jack Singley Academy for the competition. The schedule
and date of competition will be released prior to the state conference.
3. The competitor must bring all equipment and tools (utensils, mixers, pots, pans, etc.) that
will be used for preparation, cooking, and display.
4. Participants must bring all ingredients pre-measured for their recipes. This will prevent
having to carry unnecessary ingredients to and from the location. Ingredients, equipment and
display items must fit into two plastic containers (20 gallon size) with lids.
5. Each participant will be provided with the following:

a. A 24” X 48” work area for production and display set up
b. One electrical outlet with two plugs

5
c. Their own convection oven including oven thermometer (which will be set to 350,
but can be adjusted to whatever temperature they need)
d. Access to water
e. Access to gas burners
f. Access to ice
g. Access to refrigeration (if necessary); participants are responsible for correctly
labeling all items needing refrigeration
h. Handwashing sinks
i. A 3-compartment sink for washing dishes
6. Electrical access is for food preparation equipment only and is not to be used for displays.
7. Participants must bring their own pots/pans, etc. Microwaves will not be provided.
8. All cupcakes will be baked in the provided convection ovens. (Note: if convection ovens have
never been used, please note that the cooking time will be less and the ovens will need to
be set at about 25 degrees lower than what the recipe states.)
9. Participants will have 2 hours to bake the cupcakes, decorate the cupcakes and set up
their display. An additional 15 minutes will be given for clean-up.
10. Please review the supplemental state rubric.

5
Cupcake Battle Recipe Template Sheet
Name of Participant:
School: Chapter: Chapter ID #:
Level: Name of Recipe:
Menu Item
Number of
Portions
Portion Size
Cooking Method
Equipment
Needed
Temperature
Recipe Source
Ingredients:
Item Amount
Procedure:

6
Cupcake Battle Display Diagram:
I agree that this cupcake and display do not contain copyrighted or trademarked material.
Participant Name:
School Name:

6
CUPCAKE BATTLE
*SAMPLE* Cupcake Food Cost Template
Student Name:
Cupcake Name: Superior Chocolate
Plus
Number of 24
Portions:
Ingredient Costs
Ingredients
AMOUNT
USED IN
RECIPE (AS
PRICE FOR # UNITS IN A NUMBER COST PER
ORIGINAL ORIGINAL ORIGINAL RECIPE UNIT OR COST FOR PORTION
ITEM CONTAINER CONTAINER CONTAINER UNITS COST FRACTION) RECIPE (CUPCAKE)
All-Purpose
Flour 5 lb. bag $2.46 19 C $ 0.13 2.50 $ 0.33 $ 0.01
Unsweet
Cocoa
Powder 8 oz. can $2.66 3 C $ 0.89 0.50 $ 0.45 $ 0.02
Baking Soda 16 oz. box $0.58 101 tsp. $ 0.01 1.00 $ 0.01 $ 0.00
Salt 26 oz. box $0.62 123 tsp. $ 0.01 0.50 $ 0.01 $ 0.00
16 oz.
Butter carton $2.98 2 C $ 1.49 1.25 $ 1.86 $ 0.08
Granulated
Sugar 4 lb. bag $1.98 9.5 C $ 0.21 2.00 $ 0.42 $ 0.02
Eggs - Large carton $2.80 18 eggs $ 0.16 4.00 $ 0.64 $ 0.03
Sour Cream 1 lb. carton $1.98 16 oz. $ 0.12 8.00 $ 0.96 $ 0.04
Milk 1 gallon $3.58 16 C $ 0.22 1.00 $ 0.22 $ 0.01

Red Food
Color 1 oz. bottle $2.48 1 oz. $ 2.48 1.00 $ 2.48 $ 0.10
Pure Vanilla
Extract 2 oz. bottle $4.12 12 tsp. $ 0.34 2.00 $ 0.68 $ 0.03
Cream 8oz.
Cheese package $2.18 8 oz. $ 0.27 4.00 $ 1.08 $ 0.05

6
Powdered
Sugar 32 oz. bag $1.86 32 oz. $ 0.06 16.00 $ 0.96 $ 0.04
Peppermint
Extract 1 oz. bottle $2.98 1 oz. $ 2.98 0.04 $ 0.12 $ 0.00
Cupcake
Liners package $1.99 75 $ 0.03 24.00 $ 0.72 $ 0.03
Unit Cost = Price for Original Container ÷ #

Units per Original Container Total Recipe Cost $ 10.94
Cost for Recipe = Unit Cost X Amount
Used in Recipe
Cost per Portion = Cost for Recipe ÷ Portion Cost $ 0.46
Number of Portions
Selling Price = Cost per Portion X $3.00 Selling Price at 3 times $
the Portion Cost 1.38

6
CUPCAKE BATTLE
Cupcake Food Cost Template
Student Name:
Cupcake Name:
Number of
Portions:
Ingredient
Costs
Ingredients
AMOUNT
USED IN
RECIPE (AS
PRICE FOR # UNITS IN A NUMBER COST COST PER
ORIGINAL ORIGINAL ORIGINAL RECIPE UNIT OR FOR PORTION
ITEM CONTAINER CONTAINER CONTAINER UNITS COST FRACTION) RECIPE (CUPCAKE)

6
Unit Cost = Price for Original Container ÷ #
Units per Total Recipe Cost
Original Container
Cost for Recipe = Unit Cost X Amount Portion Cost
Used in Recipe
Cost per Portion = Cost for Recipe ÷
Number of Portions
Selling Price = Cost per Portion X $3.00 Selling Price at 3 times
the Portion Cost

6
CUPCAKE BATTLE
Rubric-Texas
Name of Participant
Chapter _ Chapter ID # Level
Name of Recipe
CUPCAKE DISPLAY DIMENSIONS Points

Cupcake Display 0 2
Dimensions Cupcake display does not fit within the appropriate The cupcake display fits within the appropriate
0 – 2 points dimensions dimensions
FILE FOLDER Points

Labeled File 0 1 2
Folder Containing None of the following are Some items are included; OR items included All items are
Required Items included: recipe sheet, diagram; have errors; OR folder is labeled incorrectly included (recipe
0 - 2 points OR items included are sheet, diagram),
incomplete or have many errors; complete, and in
OR folder is not labeled professional format
Food Cost Form 0 2

0 – 2 points Food cost form is not included or is incorrect Food cost form is included and is correct and
appropriate
DRESS AND APPEARANCE Points

Dress Guidelines 0 1 2
Followed Inappropriate dress; did not Participant partially followed rules regarding Participant followed
0 - 2 points adhere to rules regarding dress dress specifications for the event rules regarding
specifications for the event dress specifications
for the event
CUPCAKE DECORATING Points

Pastry Knowledge 0 1 2 3 4 5 6 7 8 9 10 11 12
and Skills The competitor does not The competitor The competitor The competitor
0 – 12 points demonstrate satisfactory demonstrates satisfactory demonstrates proficient demonstrates
knowledge and skill of knowledge and skill of knowledge and skill of exemplary complete
fundamental pastry fundamental pastry pastry techniques. Skill level knowledge and skill
techniques. Skill level is techniques. Skill level is is within culinary of all fundamental
not up to culinary acceptable by culinary expectations, but could pastry techniques.
expectations. expectations. improve. Skill level reaches
all culinary
expectations.
Individual Tasks 0 1 2 3 4 5 6 7 8 9 10
and Time The competitor is un- The competitor is skilled The competitor is The competitor is
Management skilled in individual in some tasks, while adequately skilled in highly skilled in
Skills tasks. The competitor others seem challenging. individual tasks. The individual tasks. The
0 - 10 points displays unacceptable The competitor displays competitor displays competitor displays
time management skills. marginal time sufficient time management excellent time
The competitor does not management skills. The skills. The competitor made management skills.
use the allotted time for competitor’s use of set up good use of the set up time. The competitor
preparation and set up time was acceptable. made great use of
efficiently. set up time.

6
Clean up and 0 1 2 3 4 5 6 7 8 9 10
Sanitizing Sanitizing methods were Sanitizing methods were Sanitizing methods were Sanitizing methods
0 – 10 points marginal or non-existent inconsistent throughout used most of the time. were used
throughout the time. the time. These methods These methods were throughout the entire
These methods were not were not efficient and met efficient and met safety time. These
efficient nor up to safety few safety expectations. expectations. Clean up methods were highly
expectations. Clean up Clean up procedures procedures were properly efficient and met
procedures were rarely were not properly used used and the competitor’s safety expectations.
used causing an and the competitor’s workstation was organized Clean up
unorganized and workstation was slightly but slightly cluttered. procedures were
cluttered workstation. organized but still properly used and
cluttered. the competitor’s
workstation was
organized and clear.
CUPCAKE & DISPLAY APPEARANCE Points

Overall Cupcake 0 1 2 3 4 5 6 7 8 9 10
Appearance Poor cupcake appearance Fair cupcake Good cupcake appearance Excellent cupcake
Creative and appearance appearance
Visually Appealing
0 - 10 points
Display 0 1 2 3 4 5 6 7 8 9 10
Management/ Poor display Fair display Good display Excellent display
Appearance management/appearance management/ management/appearance management/
0 - 10 points appearance appearance
CAKE Points
Cake Flavor
0 - 10 points
0 1
Poor
2 3 4
Fair
5 6 7
Good
8 9 10
Excellent 10
Cake 0 1 2 3 4 5 6 7 8 9 10
Texture/Doneness Poor Fair Good Excellent
0 - 10 points
FROSTING Points
Frosting 0 1 2 3 4 5 6 7 8 9 10
Consistency Poor Fair Good Excellent
0 - 10 points
Frosting Flavor 0 1 2 3 4 5 6 7 8 9 10
0 - 10 points Poor Fair Good Excellent
10
(100
improvement: _ points
possible
for Region
Competiti
on)

6
CUPCAKE BATTLE
Rubric-Texas (State Competition Additional Rubric)
Name of Participant
Chapter _Chapter ID # _Level
Name of Recipe
CUPCAKE PRODUCTION Points

Mise En 0 1 2 3 4 5 6 7 8 9 10
Place Mise en place was not Mise en place was Mise en place was Mise en place was
0 – 10 points evident satisfactory but not proficient and needs exemplary and organized.
organized. Pre-made improvement. Cooking The mise en place caused
ingredients were brought space was prepared but for a more efficient cooking
by the competitor. The needs improvement. process. No pre-made
cooking space was not ingredients were brought by
prepared effectively. the competitor. The cooking
space was prepared
effectively.
Cupcake 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16
Production The competitor used the The competitor The competitor used the The competitor always used
Technique incorrect preparation occasionally used the appropriate preparation the appropriate preparation
0 - 16 points technique and/or cooking appropriate preparation technique and/or technique and/or cooking
method for all products. technique and/or cooking method for each method for each food
These methods were not cooking method for most food product. The product. The methods used
sanitary and did not meet food products. Most methods used were were sanitary and always
safety standards. methods used were not predominantly sanitary met safety standards.
sanitary and rarely met and frequently met
safety standards. safety standards.
Baking 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16
Knowledge The competitor does not The competitor The competitor The competitor
and Skills demonstrate satisfactory demonstrates demonstrates proficient demonstrates exemplary
0 – 16 points knowledge and skill of satisfactory knowledge knowledge and skill of complete knowledge and
fundamental baking and skill of fundamental baking techniques. Skill skill of all fundamental
techniques. Skill level is not baking techniques. Skill level is within culinary baking techniques. Skill
up to culinary expectations. level is acceptable by expectations, but could level reaches all culinary
culinary expectations. improve. expectations.
Product 0 1 2 3 4 5 6 7 8
Usage Excess amount of products Uncalculated amounts of The proper amount of The proper amount of
0 – 8 points are prepared and used in product are prepared product is prepared and product is prepared and
each preparation. Usable and used in each used in most used in each preparation.
by-products are not preparation. Usable by- preparations. Most Usable by-products are
incorporated properly into products are minimally usable by-products are incorporated properly into
the recipes or returned to incorporated properly or incorporated properly the recipes or returned to
safe storage. The use of by- returned to safe storage. into the recipes or safe storage. The use of by-
products negatively affects The use of by-products returned to safe storage. products pairs nicely with
the cooking does not complement The use of by-products the cooking
process/preparation. the cooking complements the process/preparation.
process/preparation cooking
well. process/preparation
well.
(150 points
improvement: _ possible for
State
Competition)

6
6
CUPCAKE PRESENTATION PROFICIENCY EVENT
Cupcake Presentation, an individual event, promotes Hospitality and Culinary Arts. Individuals must
bake, decorate and display 6 cupcakes. Cupcakes will be evaluated on overall appearance, cake
flavor, texture, frosting consistency, flavor, originality, and mise en place. Individuals are required to
bake, decorate, and display 6 cupcakes, prepare a file folder, and an oral presentation. This event will
be offered as an in-person competition ONLY.
Event Levels
Eligibility
1. Only one entry is allowed per participant. Teams are not allowed in this event.
2. The chapter’s initial entry must be a dues-paying member from a state and nationally
affiliated chapter, which is electronically submitted on or before November 16 and paid by
November 30.
3. Participation is open to any state/nationally affiliated FCCLA chapter member(s).

Participants must compete in the level as indicated by their grade in the affiliation portal.
4. Please review the general requirements for all events on pages 3 – 25 prior to event
planning and preparation.
5. A project entered in this event may not be entered in any other level of any competitive
event. The same display may not be used for multiple entries. The project may be
disqualified if this occurs.
6. The cupcakes must be baked by the participant only.
7. This competition is intended for student bakers only. Professional bakers/chefs or those
who earn a portion of their livelihood from baking or cooking may not assist students.
General Information
1. Required Attire: participants will compete in official FCCLA dress.
2. Participants will bring cupcakes already made and decorated at BOTH region and state
competition.
3. A table will be provided. Wall space will not be available.
4. Access to an electrical outlet will not be provided.
5. Internet connections will not be provided.

a. The participant does not check in at the competitive event check-in (participants
must register for the conference and competitive events)

7
b. Participant does not show up at designated time for competition
c. Entry is not presented
7. Cupcakes can NOT require refrigeration prior to display.
8. All cupcakes, icing, and decorations must be made from scratch. Box mixes of any kind,
store bought icing, or packaged decorations (including sugar work and candy) may not be
used. If store bought items are included in the participant’s recipe, they must not be
in their original form. For example, participants may smash graham crackers or candy to a
make a crust, but may not use a graham cracker, candy, or fresh fruit as a garnish.
9. Recipes may be revised or adjusted between region and state competition.
10. At state competition, the competitor must have competed at the region
competition. Substitutes are not allowed.
11. Props, plates, decorations, and other items may be used to showcase the cupcakes. All
items, except for the cupcakes, must fit in one 20-gallon container with a lid. All items must fit
inside the display dimensions of 2 feet by 3 feet. No trademarked logos are allowed on
cupcakes or displays.
12. The top five entries from each region will advance to state competition. The state winners
will not advance to national competition.
1. Participants must attend the mandatory competitive event check-in. No items will be turned
in at competitive event check-in. Participants will report to the event location at the specified
competition time wearing required dress (see # 1 under the “General Information” section).
2. Following competitive event check in, there will be multiple rounds of competition based on
the number of entries. Assigned rounds will be indicated on the competitive event schedules.
There will be a separate designated set up time for each round. All participants in that round
will report at the assigned set up time.
5 minutes Display Set up: Participants will have 5 minutes to set up their
display on tables around the room. Other persons may not assist. All
participants will leave the competition room after the set up time and
will return at their assigned presentation time to present to the
evaluators. The display will be left in the competition room until each
participant presents. Once the display is set up, participants will not
move their display. Evaluators will move around the room to evaluate
each participant at their assigned presentation time. Empty
tubs/containers should be left under the table during set up. The file
folder with required documents must be visibly placed on top of the
empty tub/container during set up.
5 minutes Oral Presentation: The oral presentation may be up to 5 minutes in

(at assigned time) length. A one-minute warning will be given at 4 minutes. The
participant will be stopped at 5 minutes.

7
5 minutes Participants will have 5 minutes to clean up their display after their
oral presentation. Participants should leave the file folder and 1 -
2 cupcakes behind for the evaluators.
As time allows Evaluators will t aste (Tasting has been removed. All participants
between will automatically receive 10 points for Cake Flavor and 10 points
presentations/rounds for Frosting Flavor.) and score cupcakes after the participant exits
the competition room. Evaluators will use the rubric to score and
write comments for each individual.
3. To ensure cupcake and icing quality, participants are not required to leave the cupcakes on
the display at their assigned set up time. Participants may bring and add the cupcakes to
their display upon entering the room for their presentation, but may not adjust the display.
Cupcakes may not be frosted after entering the room. Cupcakes must already be complete (a
table will be provided outside the competition room for last minute frosting/preparation).
4. Participants are responsible for ensuring the display fits within the required dimensions.
The official measuring by the lead consultant/room consultant will be completed prior to the
beginning of the presentation. Participants will remove displays at the completion of
evaluating.
Cupcake Presentation Specifications
Cupcake Display
Each participant must bake, decorate, and display 6 cupcakes. Six cupcakes will be displayed and
1 - 2 of the 6 will remain for the evaluators. Cupcakes will be evaluated on overall appearance,
cake
flavor, texture, frosting appearance, frosting consistency, flavor, originality, and mise en place. Include
one copy of the recipe as part of the display. Recipe needs to include the name of the recipe,
ingredient list, directions, baking time and temperature, and number and size of servings. Recipe
needs to include proper identification information including: participant name, school name, chapter
name, chapter ID number, team identifier, and level. See recipe template at the end of this section.
Hint: Make it look nice. All items must fit inside the display dimensions of 2 feet by 3 feet. All
decorations for the display must fit into one 20-gallon container with a lid. Empty tubs/containers
should be left under the table during set up. Cupcakes do not have to be inside the container.
File Folder
Participants will prepare one letter-size file folder containing one of each of the items listed below. The
file folder with required documents must be visibly placed on top of the empty tub/container during set
up. The file folder must be labeled in the top left corner with name of event, event level, participant’s
name, school, city, state, and region.
FCCLA Planning Process Summary Summarize how each step of the Planning Process was
Page used to plan and implement the project.
Recipe Sheet A copy of the recipe must be included in the file folder.
Recipe needs to include the name of the recipe,
ingredient list, directions, baking time and temperature,
and number and size of servings. Recipe needs to

7
include proper identification information including:
participant name, school name, chapter name, chapter
ID number, team identifier, and level. See recipe
template at the end of this section. Multiple pages of the
recipe template can be used if needed.
Cupcake Display Diagram Participants will need to include a diagram of their

cupcake display. See the form at the end of this section.
Participant name and school name should be included
on the diagram form.
Oral Presentation
The oral presentation may be up to 5 minutes in length and is delivered to evaluators. The
presentation should address the inspiration for the chosen cupcakes and display, the use of the
planning process, and the recipe. Audio, audiovisual, or presentation equipment are not allowed.
Organization/Delivery Deliver oral presentation in an organized,
sequential manner; concisely and thoroughly
summarize project.
Presentation Skills Voice – speak clearly with appropriate pitch,

tempo, and volume
Body Language– use appropriate body

language including gestures, posture,
mannerisms, and eye contact.
Grammar/Word Usage/Pronunciation – use

proper grammar, word usage, and pronunciation

7
Cupcake Presentation Recipe Template Sheet
Name of Participant:
School: Chapter: Chapter ID #:
Level: Name of Recipe:
Menu Item
Number of
Portions
Portion Size
Cooking Method
Equipment
Needed
Temperature
Recipe Source
Ingredients:
Item Amount
Procedure:

7
Cupcake Presentation Display Diagram:
I agree that this cupcake and display do not contain copyrighted or trademarked material.
Participant Name:
School Name:

7
CUPCAKE PRESENTATION
Rubric-Texas
Name of Participant
Chapter _ Chapter ID # __Level
Name of Recipe
CUPCAKE DISPLAY DIMENSIONS Points

Cupcake Display 0 2
Dimensions Cupcake display does not fit within the appropriate The cupcake display fits within the appropriate
0 – 2 points dimensions dimensions
FILE FOLDER Points

Labeled File 0 1 2
Folder Containing None of the following are Some items are included; OR items included have All items are
Required Items included: planning process errors; OR folder is labeled incorrectly included (planning
0 - 2 points summary page, recipe sheet, process, recipe
diagram; OR items included are sheet, diagram),
incomplete or have many errors; complete, and in
OR folder is not labeled professional format
DRESS AND APPEARANCE Points

Dress Guidelines 0 1 2
Followed Inappropriate dress; did not Participant partially followed rules regarding dress Participant followed
0 - 2 points adhere to rules regarding dress specifications for the event rules regarding
specifications for the event dress specifications
for the event
PLANNING PROCESS Points

Use of Planning 0 1 2 3 4 5
Process for Planning Process Inadequat All Planning All Planning Evidence that The Planning
Completion of summary not e steps in Process steps Process steps the Planning Process is used to
Project provided the are presented are Process was plan the project.
0 - 5 points Planning but not summarized utilized to plan Each step is fully
Process summarized project explained
are
presented
ORAL PRESENTATION Points
Inspiration and 0 1 2 3 4 5 6 7 8 9 10
Use of Planning Presentation does Presentation gives minimal Presentation gives information Presentation
Process not cover these information on these project on both project components but thoroughly covers
Addressed project components or only does not thoroughly explain these project
0 - 10 points components addresses one component components
Recipe Addressed 0 1 2 3 4 5 6 7 8
0 - 8 points Presentation does Presentation gives minimal Presentation gives information Presentation
not cover these information on these project on both project components but thoroughly covers
project components or only does not thoroughly explain these project
components addresses one component components
Organization/ 0 1 2 3 4 5 6
Delivery Presentation is Presentation is disorganized Presentation is organized but Presentation is
0 - 6 points not done or is or does not thoroughly does not flow well or project is completed with a
presented briefly summarize project not explained well seamless and
logical delivery

7
Presentation 0 1 2 3 4 5
Skills Voice qualities Voice quality is adequate; Voice quality is good, but could Voice quality is
0 - 5 points not used gestures, posture, improve; gestures, posture, outstanding and
effectively; or mannerisms and eye mannerisms, and eye contact pleasing; gestures,
uses contact are inconsistent; are appropriate; few (1-2) posture,
inappropriate some (3-5) grammatical and grammatical errors mannerisms, and
gestures, posture, pronunciation errors eye contact enhance
mannerisms, presentation;
avoids eye presentation has no
contact; or grammatical or
extensive (more pronunciation errors
than 5)
grammatical and
pronunciation
errors
CUPCAKE & DISPLAY APPEARANCE Points
Overall Cupcake 0 1 2 3 4 5 6 7 8 9 10
Appearance Poor cupcake appearance Fair cupcake Good cupcake appearance Excellent cupcake
Creative and appearance appearance
Visually Appealing
0 - 10 points
Display 0 1 2 3 4 5 6 7 8 9 10
Management/ Poor display Fair display Good display Excellent display
Appearance management/appearance management/ management/appearance management/
0 - 10 points appearance appearance
CAKE Points
Cake Flavor 0 1 2 3 4 5 6 7 8 9 10
10
Cake 0 1 2 3 4 5 6 7 8 9 10
Texture/Doneness Poor Fair Good Excellent
0 - 10 points
FROSTING Points
Frosting 0 1 2 3 4 5 6 7 8 9 10
Consistency Poor Fair Good Excellent
0 - 10 points
Frosting Flavor 0 1 2 3 4 5 6 7 8 9 10
10
(100
possible
)

7
7
MYSTERY BASKET PROFICIENCY EVENT
Mystery Basket, an individual event, recognizes participants enrolled in food service training
programs for their ability to display knowledge and skill-based learning of the culinary arts.
Individuals produce a single plate containing a serving of protein, starch and vegetable. The focus
of this event is the individual participant’s proper use of commercial culinary tools and equipment,
professional culinary technique, personal creativity and safety and sanitation procedures.
Individuals are required to develop a plan for their time allotment, create a menu to be produced,
prepare menu items of their choice, present their prepared plate to the evaluating panel of
professionals, and respond to evaluator questions. This event focuses on both culinary skill and
creativity. The Mystery Basket Event is sponsored by Johnson & Wales University and the Texas
Beef Council. This event will be offered as an in-person competition ONLY.
Event Level
Eligibility
1. The chapter's initial entry must be dues-paying members from a state and nationally affiliated
chapter, which is electronically submitted on or before November 16 and paid by November
30.
2. Participation is open to any state/nationally affiliated FCCLA chapter member(s) who are
currently enrolled in or have been enrolled in a Family and Consumer Sciences culinary arts
or industry training program, as determined by the state department of education (defined as
full-time classroom training or on-the-job training for high school credit). Students enrolled in
general food and nutrition courses not preparing them for a career or employment in culinary
arts are not eligible.
3. Please review the general requirements for all events on pages 3 – 25 prior to event planning
and preparation.
4. Participants must attend the Mystery Basket competitive event check-in and an orientation at
the site of competition prior to competition. Participants will receive event-specific information
at this orientation.
General Information
1. A RECOMMENDED equipment and tools list appears in this section of the guidebook. Any items
deemed necessary for this event may be brought to the event; however points will be deducted
when a participant fails to display proper organization of their individual work space. Only
worktables and shared refrigeration space will be provided.
2. All food items will be provided. Utilize only the amount of raw food stuffs that is required to present
your plate. Identical food items will be available to each entry. No other food products, garnishes
or condiments may be brought to the event.
3. Participants will receive individual scores on their planning sheet, personal appearance, food
production abilities, menu plan and responses to evaluator questions.
4. If the event location for region competition lends itself, public viewing may be allowed during the
competition. This event will not allow spectators during state competition.
7
5. Display all unused items and waste products, in separate bowls, for evaluators to inspect. Points
will be deducted for more than normal amounts of wasted product.
 The participant does not check in at the Competitive Event Check-In (participants
must register for conference and for Competitive Events)
 Participant does not show up at the designated time for their competition
 Entry is not presented
 Participants watch competition rounds prior to their competition time
7. The top five entries will be recognized and announced at the regional and state level. The top five
entries from each region will advance to state competition. The state winners do not advance to
national competition.
Procedures & Time Requirements
1. Participants may bring any tools and equipment they choose to use for production during the
competition. Participants are responsible for all equipment. For region and state competition, each
participant must provide up to 2 single or 1 double portable butane burners. Propane is not
allowed.
Participants are required to bring a single plate/platter used to present plated food to the
evaluators. Disposable plates will be used this year and will be provided by FCCLA for all
participants. Subject to change for state competition.
2. FCCLA will provide ALL foods required for participation in event. Worktables, shared refrigeration
space, running water, and garbage receptacles will also be provided.
3. Participants will report to the event location at the specified time with all required equipment and
wearing appropriate, clean attire. See “Professionalism and Organization” section under “Mystery
Basket Specifications” for more detailed information on attire.
4. Participants will be provided with a Competition Packet at the beginning of the Planning Period.
The Competition Packet will include: a Product Bag (with exactly the same items in), a Planning
Sheet and Index Cards. Once the Competition Packet has been received, participants are not
allowed to speak to teachers, peers or members of the audience. Keeping track of time is crucial
and is the responsibility of the participant.
20 minutes Individuals will have 20 minutes to construct a time management plan

(utilizing the Planning Sheet), a plated menu plan (utilizing the Index Cards)
and organize their work station.
50 minutes Individuals will have 50 minutes to prepare one plated meal. This meal must
contain a single, standard serving portion of a protein, a starch and a
vegetable. The planned menu, written on the index card, must be followed.
After 50 minutes, participants will present one plate for professional
evaluator evaluation on appearance, taste, temperature, and texture.
Competitors should be prepared to respond to evaluator questions during
cooking time.
15 minutes Participants will have 15 minutes to clean up their workstations.
8
At designated Participants should return to pick up their dishes after competition at the
time designated time. A push notification will be sent on the Texas FCCLA App
when dishes are ready for pick up. If dishes are not picked up at the
designated time, they will be discarded.
8
5. Evaluators will use the rubric to score and write comments for each participant throughout the
session by observing their work habits, techniques, development and use of planning sheet,
project presentation, appearance, taste (Tasting has been removed. Evaluators will score that
section of the rubric on the other criteria listed.) and creativity as well as responses to evaluator
questions.
M ystery Basket Specifications
Professionalism and Organization

Required Dress: clean and appropriate uniform including professional chef attire (chef coat/jacket;
industry pants or commercial uniform pants; apron; hair covering or chef hat; closed-toe, low heel,
kitchen shoes made with non-slip soles and sealed non-melting uppers (canvas shoes are not
appropriate); kitchen towels. Facial jewelry is concealed with bandages. No additional jewelry, with
the exception of a watch, is allowed. Facial hair is permitted if appropriate covering is used. Hair is
properly restrained with hairnet if hair extends past the neck line. Minimal makeup, no cologne or nail
polish.
Professionalism through Personal Appearance: Competitor will present themselves for
check- in and competition in professional, well-groomed and alert demeanor.
Professionalism through Uniform Adherence: Wear professional apparel as stated in

the rules.
Basic Mise en Place and Work Area Organization: Practice Mise en Place by putting
everything in its place and remaining organized and professional throughout the competition.
Maintain display organization and leadership skills at all times.
Planning & Time Management

Participants will have 20 minutes after receiving Competition Packet to construct a time management
plan including the Menu Plan and the Planning Sheet; utilizing the planning sheet and index card(s) in
Competition Packet. Participants must use this time to obtain supplies and organize their individual
work area.
Prepare an Effective Planning Sheet and Menu Plan: Prepare a time schedule and develop
a sequential plan for completing tasks efficiently. Prepare a menu plan and write it on the
index card to be submitted to the evaluators.
Follow Planning Sheet and Menu Plan: Follow the time schedule and utilize the sequential
plan for completing tasks efficiently. Follow the menu plan as is written on the index card
submitted to the evaluators.
Basic Time Management: Display efficiency in following and executing your planned work.
Safety & Sanitation

Participants will be evaluated thoroughly on safety and sanitation knowledge and skills. Participants
work area must remain clean and sanitized at all times before, during and after the competition.
C leanliness of Work Area
Utilization of Safety and Sanitation Standards
8
Food Production
Individuals will prepare food products and a garnish. Participants should be proficient in the
preparation of a minimum of three food products: a protein, a starch and a vegetable
accompaniment. Participants must bring tools and equipment that they deem necessary to
produce one plate to the evaluators. Participants are responsible for demonstrating industry
standards in proper usage of commercial equipment, tools and culinary techniques.
Participants are expected to follow industry standards for appearance: color, taste,
temperature and texture, while demonstrating ability to keep work area organized and clean in
a safe and sanitary manner.
Basic Equipment and Tool Use
Proper Display of Knife Skills
Basic Food Preparations: proteins, starches, and vegetables
Food Presentation
Each participant will prepare one plate, which have been attractively garnished. The
participant will present the plate for evaluation of appearance and taste at the end of the
cooking period. 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.
Placement of Prepared Items on Plate(s)
Plate Presentation including Utilization of Sauce(s) and Garnishing
Proper Utilization of Current Trends: color, portion, taste, temperature, texture
Product Appearance: prepare plate with creative product appearance and appropriate
portion sizes.
Product Taste and Temperature: food products meet industry standards of appropriate
taste for each recipe created and serve products at the appropriated temperature.
Garnish: enhance presentation with garnish that reflects creativity and is appropriate to
food products made.
Responses to Evaluator Questions

Evaluators will address the students throughout the cooking time. Competitors should be
prepared to respond to questions during the cooking time.
8
MYSTERY BASKET PROFICIENCY
EVENT TOOL LIST
 Items must be kept in a sturdy receptacle so they may be easily organized and stored
before, during, and after the event.
 It is not necessary to bring these items to registration.
 All tools are the responsibility of the competitor and their advisor.
 Only worktables and shared refrigeration space will be provided.
 For region and state competition, each competitor must provide up to 2 single or 1 double
portable butane burners. Commercial brands should be used. Suggested 8 oz. butane cans
can be purchased at Ace Mart. Portable camping stoves/burners will not be allowed.
Propane
is not allowed.
 Participants must bring a type ABC fire extinguisher. Suggested 5 lbs. capacity canister.
 Participants are required to bring a single plate/platter used to present. Disposable plates
will be used this year and will be provided by FCCLA for all participants.
 The following tools list is RECOMMENDED for each individual competitor; however, not
required.
 Cups, Liquid Measure

 Cups, Dry Measure  Sauce pot(s) with lid
 Cutting Board(s)  Sauté pan(s) with lids
 Garnishing Tools  Scrubber, Metal Pot & Pan
 Gloves, Disposable  Spatula(s), Heat Resistant
 Grater, Box  Spatula, Offset
 Grater, Microplane  Spoon(s), Perforated
 Juicer, Citrus  Spoon(s), Slotted
 Knife, Chef  Spoon(s), Solid
 Knife, Paring  Spoon(s), Wooden
 Knife, Serrated  Spoons, Measuring
 Pan(s), Baking/Sheet (½ size  Spoons, Plastic Tasting
only)  Stainless Mixing Bowls
 Pans, Pie  Steel
 Pastry Bags & Assorted Tips  Thermometer, Bi-Metallic
Stemmed
 Ph strips  Timer
 Plates, Styrofoam  Tong(s)
 Portion Cups  Towels, Kitchen
 Pot Holder(s)/Hot Pad(s)  Wire Whip(s)
 Sanitation Buckets  Zester
8
Circle One: Evaluator’s Copy Competitor’s Copy
MYSTERY BASKET PLANNING SHEET
Participant Name: _
Chapter:
 10 Minute Period:
Plated Menu Plan
 Protein Plan:
 Vegetable Plan:
 Starch Plan:
 Garnish Plan:
Plate Schematic
 Provide a colored drawing of the plated meal that you plan on presenting to the evaluators.
8
Circle One: Evaluator’s Copy Competitor’s Copy
MYSTERY BASKET PLANNING SHEET
Participant Name: _
Chapter:
Plated Menu Plan
 Protein Plan:
 Vegetable Plan:
 Starch Plan:
 Garnish Plan:
Plate Schematic
 Provide a colored drawing of the plated meal that you plan on presenting to the evaluators.
8
MYSTERY BASKET
Level 3 Rubric-Texas
Name of Participant
Professionalism and Organization Points

Professionalism 0 1 2 3 4 5
Through Unprofessional; lacks poise or Neat appearance, attire and Professional appearance, attire,
Personal inappropriate apparel grooming; appropriate apparel well-groomed and alert
Appearance but lacks polish demeanor; wear professional
and Uniform apparel including chef’s coat,
Adherence white, black or check chef’s
0-5 points pants, black non-slip shoes, hair
net, chef’s hat, and kitchen
towel; no logos, jewelry,
colognes, or nail polish
Basic Mise en 0 1 2 3 4 5
Place and Work No mise en place; no Signs of mise en place; some Practiced mise en place by
Area organization or leadership skills organization during competition putting things in place and
Organization shown but lacks professional and remained organized and
0-5 points leadership qualities through professional throughout,
event showed leadership and
organizational skills
Planning and Time Management Points

Prepare an 0 1 2 3 4 5
Effective No signs of Some effort at Signs of An effort Develop and Develop and
Planning Sheet planning planning but planning but shown in implement implement
and Menu Plan not productive incomplete planning but sequential sequential
0-5 points and ineffective the schedule plan for plan for
not followed completing the completing
task. Prepare task and
a menu plan menu plan
on index card effectively
Basic Time 0 1 2 3 4 5
Management Never showed Some effort or Signs of using An effort made Followed time Expertly
and Follow any signs of signs of time time or shown in schedule and followed time
Planning Sheet time management management using time menu plan management
0-5 points management; skills; some skills; signs of management plan and
did not follow effort in planning but skills menu plan
plan following incomplete effectively; an
plans but not effort shown in
successful following the
plan
Safety and Sanitation Points
Cleanliness of 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20
Work Area and Work area not Some effort of Signs of An effort made Work area Extremely
Utilization of clean; safety keeping work keeping work to keep work clean and clean work
Safety and and sanitation area clean area clean area clean and safety and area at all
Sanitation standards not and adhering and adhering adhere to sanitation times safety
Standards practiced to safety and to safety and safety and standards met and sanitation
0-20 points sanitation sanitation sanitation standards met
standards standards standards throughout
event
Food Production Points

Demonstrates 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Industry No signs of Some signs of Signs of An effort made Demonstrated Expertly
Standards in knowing knowing knowing to demonstrate proper use of demonstrated
Proper Usage of standards or standards of standards or proper use of commercial proper use of
Commercial how to use how to use how to use commercial equipment, commercial
Equipment, commercial commercial commercial equipment., tools, and equipment,
Tools, and equipment, equipment, equipment tools, and culinary tools and
Culinary tools and tools, and tools, and culinary techniques culinary
Techniques culinary culinary culinary techniques techniques
0-15 points techniques equipment. techniques

8
Follow Industry 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20
Standards for Did not follow Some signs of Signs of An effort made Demonstrate Expertly
Appearance, industry knowing knowing basic to demonstrate basic food demonstrated
Color, T aste, standards for standards or food basic food preparation food
Temperature color, taste, how to use preparation preparation standards for preparation
and Texture for temperature commercial standards for standards for protein, starch standards for
Protein, and texture equipment, protein, starch protein, starch and protein, starch
Starches, and for protein, tools, and and and vegetables vegetables and
Vegetables starch, and culinary vegetables vegetables
0-20 points vegetables equipment.
Food Presentation Points

Plate 0 1 2 3 4 5 6 7 8 9 10
Attractively Plate Plate Plate An effort made Plate Plate
Presented; unattractively presentation presentation to present presented presentation
Utilized Sauces, presented with showed showed signs attractive plate using exceptional
Garnishing, and no use of minimum of garnishing, using attractive using
all mystery garnishes, signs of use of sauces, garnishes, garnishes and garnishes and
ingredients sauces, or garnishing, and some use sauces, and sauces; and sauces; all
provided mystery use of sauces, of mystery mystery most mystery mystery
0-10 points ingredients and mystery ingredients ingredients ingredients ingredients
ingredients utilized utilized
Plate presented 0 1 2 3 4 5 6 7 8 9 10
using No effort Minimum Some effort to Plate Plate Plate
appropriate made to effort to demonstrated demonstrated demonstrated demonstrated
portions demonstrate demonstrate appropriate fair portions, good portions, excellent
0-10 points appropriate appropriate portions, temperature temperature portions,
portions, portions, correct and flavor of and flavor of temperature
correct correct temperature each item each item and flavor of
temperature temperature and pleasing each item
or pleasing and pleasing flavor
flavor flavor
Responses to Evaluator Questions Points

Responses to 0 1 2 3 4 5
Evaluator Did not Unable to Responded to Responded Gave Responses to
Questions answer answer some all questions adequately to appropriate questions
0-5 points evaluator questions but without all questions responses to were
questions ease or evaluator appropriate
accuracy questions and given
without
hesitation
Evaluator’s Comments – include two things done well and two opportunities for
TOTAL
improvement: (100
points
possible
)

8
8
SERVING UP SUCCESS PROFICIENCY EVENT
Serving Up Success is an individual Proficiency Event that introduces students to the food and beverage
industry. It has three parts: pre-event interview, restaurant serving simulation and a situation question. This
event will be offered as an in-person competition ONLY.
Event Levels
Eligibility
1. The chapter's initial entry must be dues-paying members from a state and nationally affiliated chapter,
which is electronically submitted on or before November 16 and paid by November 30.
2. Participation is open to any state/nationally affiliated FCCLA chapter member(s). Participants must
compete in the level as indicated by their grade in the affiliation portal.
preparation.
General Information
1. The following items will be provided:

 Cloth table coverings and cloth napkins
 Flatware, glassware
 Menu
 Fake food and beverages that are available on the menu
 Condiments
 Pads to take orders
 Gloves for competitors and evaluators
 Participants are not allowed to bring additional items.
 Participant does not check in at the competitive event check-in (participants must register
for conference and for competitive events)
 Participant does not show up at the designated time for their competition
 Entry is not presented
3. The top five entries will be recognized and announced at the region and state level. The top five
1. Participants must provide documentation of at least one work-based learning experience from
the following options:
 Job Shadowing (5 hours or more)

 Internships (minimum of 10 hours)

8
 Co-Op Work Based Learning or School-To-Work Experience (minimum of 40 hours)
2. Prior to the Region Leadership Conference, Serving Up Success participants must conduct a field
observation/interview with the manager on duty at a local restaurant /food establishment. The
purpose of this interview is for students to understand the scope of the food and beverage
industry as it relates to food service and appreciate the training and skills necessary to become
successful in this field.
5 minutes At the beginning of the event, the participant will be handed a food and
beverage situation written on an index card. The participants will have 5
minutes to complete their response to the situation. The response will be
completed on the back of the situation card, and will be reviewed by the
evaluators prior to their event time. The participant will have time to justify their
response to the situation after they have completed their serving simulation.
20 minutes Students will simulate a restaurant’s food service operation. The demonstration
is not to exceed 20 minutes. See demonstration on the next page for
procedures demonstrated during event.
5 minutes Evaluators will have up to 5 minutes to question the participants regarding their
situation card and the participant response. Participants must be able to answer
questions that may include but are not limited to health and safety.
3. Evaluators will use rubric to score and write comments for participants.
Serving Up Success Specifications

File Folder
Participant will submit one letter size file folder containing two (2) identical sets, with each set
stapled separately, of the items listed below at the competition time. The file folder must be labeled
in the top left corner with name of event, level, participant’s name, school, city, state and region.
Documentation of Participants must provide documentation of at least one work-based

Work-Based Learning learning experience. The documentation can be a copy of hours
completed and signed by the manager or a contract signed by the mentor,
or the person the participant chooses to shadow.
Observation/Interview Complete this form including the manager’s signature. Form is located in
Form this section of the guidebook. Visit a reputable restaurant for the purpose of
observing skilled servers on the job. Avoid peek business hours and upon
arrival explain your objectives to the manager on duty. When appropriate,
interview your server or the manager on duty.
Restaurant Interview On one 8 ½“ x 11” plain paper, document your interview with a minimum of
and Comprehensive five (5) questions; three (3) required questions are provided below to
Responses launch the interview process. Use correct spelling, grammar and
punctuation. Paperwork should be neat and legible.
1. Tell me 3 advantages of being a server.
2. What type of training is needed in order to become an excellent server?
3. How do personality, attitude, and communication skills help you
interact with difficult situations that arise with customers and
coworkers?

9
PRIOR TO EVENT The participant will be handed a food and beverage situation written on an
Situation Card index card. The participants will have five (5) minutes to complete their
Response response to the situation. The response will be completed on the back of
the situation card, and will be reviewed by the evaluators prior to their
event time.
Demonstration
The demonstration is not to exceed 20 minutes. Students will simulate a restaurant’s food service
operation. This is a simulation of food service. The menu items will be fake food models.
Organization Clean and organized work area. Participant is required to clean the work
area in preparation for other participants.
Appropriate Attire Participant will wear proper attire consisting of a white collared shirt,
black pants or skirt, appropriate shoes, appropriate hair restraint. (NO
JEANS OR TENNIS SHOES) Participant should be neat and
professional. Competitors and evaluators are required to wear gloves
this year. FCCLA will provide gloves.
Set Table Participant will be responsible for setting the table correctly and serving
the items ordered by the two (2) evaluators.
Seating Politely greet and seat guests (who are the evaluators). Participant
will begin the serving process by offering a menu, taking beverage
orders, etc. Participant should consider the appropriate sequence of
courses.
Table Order Record food and beverage order correctly.
Serving Serve food correctly and elegantly.
Safety and Sanitation Use proper precautions for health, safety, and sanitation.
Check Use of time allotted wisely. Tax will be added to the check at the rate of
6% and gratuity at the rate of 18%. Gratuity is calculated pre-tax.
Calculators and cell phones are allowed.
Communication Skills Speak clearly with appropriate pitch, tempo, and volume. Use proper
grammar and pronunciation.
Knowledge of Food Provide clear and concise answers to evaluator questions regarding
and Beverage Industry subject matter.

9
Region Menu
Daily Special
Serving Up Success prides itself in serving meals that are delicious and satisfying. Specials are prepared daily ensuring
quality and freshness
Region FCCLA Conference
ENTREES
The entrees are served with a green salad and fresh baked bread.
Surf and Turf$18.95

Top Sirloin, grilled to perfection, lobster tail with drawn butter, served with a stuffed baked potato.
Chicken Marsala $16.95

Chicken breast, topped with sauce and mushrooms; accompanied with garlic mashed potatoes, gravy and a sna
DESSERTS
Blueberry Cheesecake
Creamy slice of cheesecake topped with blueberries $8.00
Cannolis $6.50
Two cream-filled cannolis with strawberries on the side
BEVERAGES
Iced Tea
Coffee $1.95 Soft Drinks

9
State Menu
Daily Special
Serving Up Success prides itself in serving meals that are
delicious and satisfying. A special is prepared daily ensuring
quality and freshness
State FCCLA Conference
APPETIZER
Salad $8.00
Soup of the Day $8.00
ENTRÉE
The entrée is served with fresh baked bread.
Surf and Turf $19.95

Top Sirloin, grilled to perfection, lobster tail with
drawn butter, served with a stuffed baked potato.
Chicken Marsala $17.95

Chicken breast, topped with sauce and mushrooms;
accompanied with garlic mashed potatoes, gravy
and a snap peas/carrot medley.
DESSERT
Blueberry Cheesecake $8.00
Creamy slice of cheesecake topped with blueberries
Cannolis $6.50
Two cream-filled cannolis with strawberries on the side
BEVERAGES
Coffee Iced Tea Soft Drinks
$2.25

9
Field Observation/Interview Form
Participant’s Name:
School Name:
Chapter Name:
Name of the Restaurant/Establishment:
Date of Visitation:
Signature of the Manager on Duty:
Notes:

9
Document your interview with a minimum of five (5) questions; three (3)
required questions are provided below to launch the interview process.
1. Tell me 3 advantages of being a server.
2. What type of training is needed in order to become an excellent server?
3. How do personality, attitude, and communication skills help you interact with difficult situations
that arise with customers and coworkers?
4.
5.
6.

9
Suggested Practices for Serving Up Success
*Please use the following information as a resource. These are not requirements for the event.*
 Know the menu

 Greet the table quickly
 Hold glassware by the base, handle, or stem. Never touch a guest’s glass by the rim.
 Hold silverware by the handles
 When you deliver an entrée plate, be sure to put the main entrée or protein towards the
customer and put the sides away from the customer. Ex: a plate of steak and potatoes. The side of
the plate that the steak is on should be facing towards the customer and the potatoes should be
facing away
from the customer.
 If there is time, pre-bus the tables throughout the meal
 Always make sure that the table is not cluttered for the customers
 If you are pouring or re-filling a drink, make sure you pick up the glass before you pour the drink.
 If needed, politely ask a customer to hand you something. Do not reach far across the table. If
you do have to reach across the table, excuse yourself.
 Always place the silverware and drink to the right-hand side of the customer. If you notice that
they are left-handed when re-filling their drink, put it on the left-hand side of their plate.
 Don’t assume that someone is finished eating. Always ask.
 Sample Place Setting:

9
Basic Steps of Service
Step of
When to Begin Time Highlights
Service
Prior to the Before the guest is seated, ensure that the table is
Set Table
guest’s arrival clean and set appropriately.
< 1 minute after Acknowledge the guest and assure them that you will
Greeting
being seated be right with them.
Water service and drink orders should be prompt. In
general, water should be constantly filled without
< 2 minutes
Beverage 2–4 the guest having to ask. If your establishment offers
after being
Order minutes free refills, other beverages should also be served
seated
this way throughout the meal. Appetizer order can
be
taken at the same time as the beverage order.
Take this opportunity to inform the guest of any
specials. If the guest is ready, it is appropriate to take
When
Appetizer/ 5–7 the entrée order at the same time as the appetizer
beverages are
Entrée Order minutes order. If the guest is not ready to order appetizers
served
and entrees at the same time, you may ask for their
entrée order when you serve the appetizer.
Appetizer ASAP (< 10 Ensure that the guest has the appropriate utensils
Service minutes) and plates to enjoy their appetizer.
After appetizer Ensure that the guest has completed their appetizer
Entrée has been and the table is clear before delivering the entrée.
Service completed and Check for additional needs after presenting the
cleared entrees.
< 2 minutes
Check for doneness, correct order, quality, and
Table Check after entrée
temperature
delivery
Clear all utensils, glassware, and plates from the
After entrée has table when the guest is finished with their entrée. It
Clear Plates
been completed is important to clear and clean the table before
taking
the desert order.
The table
should be clear
Desserts should be prepared promptly. Provide the
Dessert and clean
< 5 minutes appropriate utensils and plates prior to delivering
Order before taking
the dessert.
the dessert
order
Near the end of
Check for refills or additional orders before presenting
Check or after
the check. Ensure that all finished utensils, plates,
Presentation completion of
and glassware have been cleared.
the dessert
< 1 minute after
The guest should not feel rushed to make payment
method of
Payment but be prepared to process payment as soon as the
payment has
been presented guest presents their method of payment.
< 1 minute after Immediately clear and clean the table so that other
Clear Table the guest has guests do not have to view it and the table is ready for
left the next guest.

9
SERVING UP SUCCESS
Texas Rubric
Name of Participant
File Folder Points

File Folder 0 1
0-1 point No file folder presented or presented with File folder is presented with correct labeling and sufficient
incorrect labeling/insufficient materials for evaluator material
evaluators (less than 2 copies of contents) *Documentation of Work-Based Learning
*Observation/Interview Form
*Restaurant Interview and Comprehensive Responses
Field Observation/Interview Points

Conducted Field 0 1 2 3 4 5
Interview; No evidence of field interview or Partially completed field Field interview conducted;
Understands the understanding of the food and interview; some understanding received signatures of
Scope of the Food beverage industry of the food and beverage evidence showing an
and Beverage industry understanding of the food
Industry and and beverage industry
Knows What it
Takes to be
Successful
0-5 points
5 Hours of Job 0 1 2 3 4 5
Shadowing with No evidence of job shadowing with Completed portion of the job Successful completion of job
Documentation no documentation shadowing; signatures are shadowing and have
0-5 points evidence; some grammatical documentation from
and spelling errors supervisor; correct spelling,
grammar and punctuation; all
questions answered
Response to 0 1 2 3 4 5
Situation Cards Answer to the response not Answered response card; not Responded to the situation
0-5 points appropriate too much depth cards in an effective way and
in depth to positively respond
to the situation
Planning and Time Management Points

Organization 01 2 3 4 5 6 7 8 9 10
0-10 points Work station Few signs of Some signs of Work station Work station Work station
not clean or work station organization organized well extremely
organized organized or and cleanliness with organized well
clean moderate and clean organized
cleanliness and clean
Attire 0 1 2 3 45 6 7 8 9
0-9 points Improper attire, Few signs of Some signs of Attire, shoes Proper attire, Extremely
shoes, and neatness and neatness and and hair shoes and neat with
hair cover not professionalism; professionalism cover worn; hair cover professional
worn; some clothing ; all clothing not with worn, neat attire, proper
not proper proper moderate and shoes and
signs of professional hair restraint
professionali
sm and
neatness
Table Setting 0 1 2 3 4 5 6 7 8 9 10
0-10 points Table is not set Attempts seen Table set with Table setting Table setting Table setting
correctly to set table some small meets appropriate above
although some changes standards and correct expectations
errors occur for the meal
Seating 0 1 2 3 4 5
0-5 points Guests not Guests were seated in acceptable Guests were properly seated Guests were
properly manner seated in an
seated excellent
manner

9
Communication 0 1 2 3 4 5
Skills Guest not Communication Moderate Adequate Good Excellent
0-5 points greeted skills and communication communicati communicati communicati
properly; language needs skills used on skills on skills on skills
proper improving
grammar and
pronunciation
not used
Table/Order/ 0 1 2 3 4 5 6 7 8 9 10
Serving Food and Food and Food and Food and Food and Food and
0-10 points beverage beverage beverage order beverage beverage beverage
orders not orders not taken with order orders orders taken orders taken
taken correctly; accurate; some served correctly accurate with correctly; in
food not effort made to food served food served professional
served serve food correctly correctly manner; food
correctly or correctly served
elegantly correctly and
elegantly
Time Management 0 1 2 3 4 5 6 7 8 9 10
0-10 points Never showed Some effort Signs of using Effort shown Used time Expertly
any signs of using time time is using time management followed time
time management management management to effectively management
management skills skills skills complete plan
effectively task
Safety and 0 1 2 3 4 5 6 7 8 9 10
Sanitation No signs of Some signs of Minimal use of Some use of Proper Proper
0-10 points proper health, proper health, proper health, proper health, safety health, safety
safety and safety and safety and health, safety and and
sanitation sanitation sanitation and sanitation sanitation
precautions precautions sanitation precautions precautions
used used used used beyond
requirements
Check 0 1 2 3 4 5 6 7 8 9 10
Preparation and Check not presented Check presented, Checked presented in Check presented in
Delivery in timely fashion; Although not without timely fashion with no timely fashion with no
0-10 points gratuity and tax not request, error in bill major errors errors; customer very
prepared correctly pleased with service
Knowledge of 0 1 2 3 4 5
Food and Demonstrated no knowledge of the Demonstrated some Demonstrated excellent
Beverage Industry food and beverage industry knowledge of food and knowledge of food and beverage
0-5 points beverage industry. industry.
Evaluator’s Comments – include two things done well and two opportunities for TOT
AL
improvement: _ (100
points
possib
le)

9
1
TOYS THAT TEACH PROFICIENCY EVENT
Toys That Teach, an individual or team event, recognizes members for their ability to design, build, and
demonstrate an original homemade toy which provides learning and play for either an individual child or
small group of children. The toy is to be constructed of common, everyday items, meet safety guidelines,
and be easy to carry and use. This event will be offered as an in-person competition ONLY.
E vent Levels
Level 1: through grade 8
Eligibility
1. The chapter's initial entry must be a paid member from a state and nationally affiliated chapter, which is
electronically submitted on or before November 16 and paid by November 30.
2. Participation is open to any state/nationally affiliated FCCLA chapter member(s). Participants must
compete in the level as indicated by their grade in the affiliation portal.
preparation.
General Information
1. Participants are allowed to bring note cards, the completed project, and demonstration supplies (if
required). Visuals are not permitted. Refer to the glossary for the definition of visuals.
2. A table will be provided. Participants must bring any necessary supplies for demonstration of project.
Wall space and electrical access will not be provided.
3. Spectators are not allowed to observe this event.
4. Participants should follow the approved conference dress code for participation in this event.

 Participants do not check in at the competitive event check-in (participants must register
for conference and for competitive events)
 Participants do not show up at the designated time for their competition
 Entry is not presented
6. The top five entries will be recognized and announced at the regional and state level. The top five

1
1. At the designated competition time, the participants will give (2) completed copies of the Toy
Design Worksheet and the Planning Process Summary Page to evaluators for use during the oral
presentation. The copies will not be returned.
5 minutes Participants will have up to 5 minutes to set up their toy demonstration, if

needed.
5 minutes Oral presentations may be up to 5 minutes in length. A 1-minute warning will

be given at 4 minutes. Participants will be asked to stop at 5 minutes.
Participants may use note cards. Items required for demonstration of the toy
are permitted.
5 minutes Evaluators will have up to three (3) minutes to question the participants
regarding their toy and presentation. Evaluators will be allowed to handle the
toy if desired during this time. Evaluators will use the rubric to score and write
comments for each entry for approximately 5 minutes. The decision of the
evaluators is final.
Toys That Teach Specifications

Toy Design
Each entry will design and construct an original homemade toy for a child that meets the developmental
and educational needs of a specific age group. Safety should be a primary concern in the planning and
construction of the toy. Two (2) copies of the completed Toy Design Worksheet and Planning Process
Summary Page will be given to the evaluators prior to the start of the oral presentation.
FCCLA Planning One 8 ½” x 11” summary page of how each step of the Planning Process
Process Summary Page was used to plan and implement the project; use of the Planning
Process may also be described in the oral presentation. Submit 2 copies
of the
Planning Process Summary page at competition time.
Name of Toy Choose a creative name for the original toy.
Age Group Design and construct an original homemade toy to meet the developmental
needs of one of the following age groups: Birth – 12 months; 12 months –
24 months; 2 – 4 years; or 5 – 7 years.
Category of Play Select applicable category of play such as: quiet play, active play,
cooperative play, manipulative play, make-believe play, creative play, and
learning play.
Design and Construction Construct an original homemade toy using common, everyday items. Items
may include, but are not limited to: paper goods, containers, household
objects, sewing and craft items, and wood. Toy is creative, stimulates play,
visually appealing, and well-made.

1
Safety, Sanitation and Design and construct the toy to meet safety and sanitation needs for the
Storage selected age group.
Oral Presentation
The oral presentation may be up to (5) five minutes in length and is delivered to the evaluators. The oral
presentation should explain the specifics of the project. The toy should be demonstrated during the
presentation. Only items required for use in demonstrating the toy are permitted.
Organization/Delivery Deliver oral presentation in an organized, sequential manner; concisely

and thoroughly summarize project.
Knowledge of Child Show evidence of child development knowledge and skills by

Development explaining how the toy addresses the developmental and educational
needs of the selected age group.
Safety, Sanitation and Describe safety and sanitation considerations for the selected age group
Storage and how this has been addressed in the toy design. Explain how the toy
should be maintained, cleaned, and stored.
Appeal for Children/Adults Explain why the toy would appeal to children of the selected age group,
and to adults who may recreate or purchase this toy for a child.
Toy Demonstration Demonstrate use of the toy, pointing out any unique aspects of design,
safety, or adaptive uses for special needs children, if applicable.
Voice Speak with appropriate force, pitch, and articulation
Body Language/Clothing Use appropriate body language including gestures, posture, and
Choice mannerisms. Wear clothing that meets the conference dress code.
Grammar/Word Use proper grammar, word usage, and pronunciation.

Usage/Pronunciation
Responses to Evaluators’ Provide clear and concise answers to evaluators’ questions regarding the
Questions project. Questions are asked after the presentation.

1
Texas FCCLA Proficiency Events
TOYS THAT TEACH
Toy Design Worksheet

Name of Participant(s): Level:
Chapter Name: Chapter ID #: Team #:
Bring two (2) copies of this completed worksheet to give to the evaluators prior to your oral presentation.
Name of Toy Child Age Group Category of Play
Developmental and Educational Needs: How does this toy meet the developmental and educational needs of
the selected age group?
Appeal: Describe how this toy will appeal to children of selected age group, and to adults who may recreate or
purchase this toy for a child.
Supplies: List the common, everyday items used to create the toy.
Safety: What safety concerns did you address in Suggested Storage and Care:
design and construction?

1
TOYS THAT TEACH
Texas Rubric
Name of Participant(s) Level
Chapter _ _Chapter ID # Team # _
TOY DESIGN Points

Toy Design 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Worksheet Did not provide or not Minimal information, Completed with all Completed with all
0 – 15 points completed many grammar or required information, required information,
spelling errors lacking detail, minor details given, correct
grammar or spelling grammar and spelling
errors
FCCLA Planning 0 12 3 4 5
Process Summary Planning Process Inadequate steps are All Planning Process The Planning Process
Page summary not provided presented or all steps steps are summarized is used to plan the
0 – 5 points are presented but not or evidence that the project. Each step is
summarized planning process was fully explained
utilized to plan project
Age 0 1 2 3 4 5 6 7 8 9 10
Appropriateness/ Not age appropriate or Limited age Generally age Toy is age appropriate
Play Category does not address play appropriateness or appropriate and and correctly
0 – 10 points category application to play addresses the selected addresses the selected
category play category play category
Design and 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Construction Little creativity shown, Inconsistent in efforts Generally creative, Used a variety of
0 – 15 points does not stimulate of creativity, play, stimulates play, materials, is creative,
play, is not appealing, appeal, and appealing, well-made; stimulates play, visually
and is poorly made; construction; some toy is mostly appealing, and well-
toy is not constructed common, everyday constructed of made/durable; toy is
of common, everyday items are used common, everyday constructed of
items items common, everyday
items
Safety, 0 1 2 3 4 5 6 7 8 9 10
Sanitation, Toy does not meet Toy needs multiple With minor changes, Toy poses no known
Storage safety, sanitation, or changes to meet safety toy would pose no safety hazards, is easy
0 – 10 points storage needs for standards, be easy to known safety hazard, to clean/sanitize, and
selected age group clean/sanitize, and be easy to store
store clean/sanitize, and
store
ORAL PRSENTATION Points

Organization/ 0 1 2 3 4 5
Delivery Presentation is not Presentation is Presentation could use Presentation is
0 – 5 points organized or minimally organized or few improvements in organized, sequential;
sequential or does not sequential or minimally organization and extent project is thoroughly
summarize project summarizes project of summary summarized
Knowledge of 0 1 2 3 4 5 6 7 8 9 10
Child Non shared or Minimal knowledge Knowledge of child Knowledge of child
Development information shared shared during development is evident development is evident
0 – 10 points was incorrect presentation and shared at times in and incorporated
the presentation throughout the
presentation
Appeal of Toy to 0 1 2 3 4 5
Children or Toy is not appealing Toy is minimally Toy is generally Toy has high appeal
Adults appealing appealing
0 – 5 points
Toy 0 1 2 3 4 5
Demonstration Did not demonstrate Demonstrated toy but Toy use, safety, and Toy use, safety, unique
0 – 5 points toy did not point out unique unique aspects aspects, and adaptive
features demonstrated uses demonstrated

1
Voice 0 1 2 3 4 5
0 – 5 points No voice qualities are Voice quality is Voice quality is good, Voice quality is
used effectively adequate though could improve outstanding and
pleasing to listen to
Body Language/ 0 1 2 3 4 5
Clothing Choice Body language shows Body language shows Body language Body language
0 – 5 points nervousness and minimal amount of portrays participant at enhances the
unease/inappropriate nervousness/appropriat ease/appropriate presentation/
clothing e conference attire conference attire appropriate conference
attire
Grammar/Word 0 1 2 3 4 5
Usage/ Extensive (more than Some (3 – 5) Few (1 – 2) Presentation has no
Pronunciation 5) grammatical and grammatical and grammatical and grammatical or
0 – 5 points pronunciation errors pronunciation errors pronunciation errors pronunciation errors
Responses to 0 1 2 3 4 5
Evaluators’ Did not answer Responses to Responses to Responses to
Questions evaluators’ questions questions did not questions were questions were
0 – 5 points indicate adequate appropriate and reflect appropriate and reflect
understanding of skills good understanding of excellent
needed skills needed understanding of skills
needed
(100
possible
)
Verification of total scores (please initial):

1

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Texas FCCLA

Region and State Competi

Table of Contents & Competitive Event Advisory Team …2

General Guidelines 3-17

List of STAR Event Page Numbers 42

Culinary Arts................................................................................................................................................................. 43-53

Texas Proficiency Events (region and state competition only)

Cupcake Battle 54-68

Cupcake Presentation................................................................................................................................................ 69-77

Mystery Basket 78-87

Serving Up Success 88-99

Toys That Teach...................................................................................................................................................... 100-106

2020 – 2021 Competitive Event Advisory Team

Courtney Aing, Hamilton High School

2020 – 2021 Texas FCCLA Competitive Event Guidelines

Cooperative - teams work to accomplish specific goals;

Summary of Major Changes for 2020 – 2021 Competitive Events

3. Use the following

2020 – 2021 Texas FCCLA Competitive Event

(all times below are in CST)

File upload requirements:

2020 – 2021 Texas FCCLA Competitive Event

9. Check-in Procedures: will be released at a later time.

2020 – 2021 Texas FCCLA Competitive Event

Affiliation Requirements and Deadlines

2020 – 2021 Texas FCCLA Competitive Event

2020 – 2021 Texas FCCLA Competitive Event

Competitive Event Registration, Payment and Deadlines

2020 – 2021 Texas FCCLA Competitive Event

E NTRIES NOT CONTAINING THE ITEMS ABOVE WOULD BE CONSIDERED INVALID.

c. Hand-delivered payment with the competitive events invoice (or combined

2020 – 2021 deadline for competitive event entries:

Event Levels, Substitutions, and Team Composition

2020 – 2021 Texas FCCLA Competitive Event

8. Substitutions: Competitive event participant substitutions can be made by requesting the

Check-In Procedures & Time Requirements (subject to change for 2021)

General Rules for All Levels of Competition

2020 – 2021 Texas FCCLA Competitive Event

Summary of Additional Charges for Competitive Events

Event Management Information

2. Individuals with knowledge in each event will be selected as evaluators. Examples:

a. Parents/guardians of participants, except an event in which their child, child’s chapter or

4. Points awarded by evaluators are final.

2020 – 2021 Texas FCCLA Competitive Event

S pecific Event Information

A dvancing From Region to State & National Competition

2020 – 2021 Texas FCCLA Competitive Event

Policies for Conduct and Appearance

Appearance- Guidelines for Dress at Region and State Conferences

APPROPRIATE ATTIRE FOR STUDENTS

• Red, black, or white collared shirt (long or short sleeves)*

2020 – 2021 Texas FCCLA Competitive Event

COMPETITIVE EVENT PARTICIPANTS

*Face coverings are required for all conference attendees in 2021.*

2020 – 2021 Texas FCCLA Competitive Event

2020 – 2021 Texas FCCLA Competitive Event

5. Prepare display, file folder, or portfolio, if required, as described in event rules.

6. Upload project documents to the required site for evaluation.

7. Prepare a #10 standard business, self-addressed, stamped envelope to be turned in at

Region I Important Deadlines:

Region II Important Deadlines:

Region III Important Deadlines:

Region IV Important Deadlines:

Face coverings are required for all conference attendees in 2021.