JUDGING GUIDELINES

The following guidelines are provided in an effort to uphold WBA’s professional standards for cake decorating and baked goods:

• WBA will make every effort to ensure that all judges abide by the rules. 
  
• WBA uses a point system for judging. When scoring, a predetermined number of maximum points may be given per section (ex. neatness, overall appearance, difficulty of technique, use of color, flavor, taste, and creativity, etc.) When filling out the score sheets, 1 is the lowest number of points that may be given.  The maximum number of points per section varies and can be found below the box to enter the score. 
• Entries are divided into categories (ex. Bakery and Grocery) as well as divisions (ex. Beginner and Professional). 
• Scoring should be based on the individual merit of each cake.
•  Judges should not talk with competitors until judging is complete.
•  Judges must excuse themselves from judging entries by any of their own students, former students, co-workers, or employees.
• Any questions during judging should be directed to a WBA staff member.
  
• Please let a WBA staff member know when you have completed judging prior to leaving the competition area.

• All competitors must either represent a licensed food service facility (bakeries, cafes, grocery-stores, restaurants) or be a college student currently enrolled in a Baking & Pastry Arts or Culinary program (certificate or degree).
  
• This competition will be judged collaboratively. As a team, you will work together to determine scores for each entry. Each judge will complete a score sheet and enter the same number of points after discussing as a team.
• Judges will be asked to provide individual comments as well as constructive criticism. 
  
• In the event of a tie, judges will determine the winner.
• Judge's will decide the winner of the Judge's Choice award. 
• Penalty points will be subtracted from the total score. If penalty points are given, please select a reason and be sure to include constructive criticism in the comments as to what the competitor could have done differently. 
• Competitors have been asked to include a short anonymous description of each entry. This is not a requirement. The purpose of this description is to better inform the judges of the entrant’s vision, process, materials and technique that may not be obvious from viewing the finished product. This is also where any specific theme or backstory of an entry can be briefly explained. This document will be available for review during the judging process. No competitor or organization name(s) should be mentioned anywhere in the summary. Any photos showing competitor faces will be discarded.
• Before beginning to complete score sheets, please take time to review all of the entries that were submitted. Refer back to the competition rules as needed.
• Fill out the score sheet with comments worded in such a way as to encourage the competitors. Constructive criticism is welcome.
• Make suggestions in a nice, not hurtful way on how they may improve their skills.
• Complete score sheets within the time frame allotted. Competitors will receive copies of the score sheets. 
• Names of contestants or bakeries should not be visible, only entry numbers. No identifying information should be included.
• All judges’ decisions are final.
• Any questions during judging should be directed to a WBA staff member.
  

To review the rules for Wisconsin's Cake Decorating Competition please CLICK HERE

To view the competition score sheet, please CLICK HERE