· PDF filePub Challenge and Judging Criteria ... Class 19 Creative Edge – Fruit and Vegetable Carving 180.00 3 entries per establishment Individual Class

Culinaire Malaysia 2015 | Page 2 of 80

Content

Competition Categories........................................................................................................................................................ 3

General Information............................................................................................................................................................. 4

Entry Requirement ………………………………………………………………………………………....................................... 5

Requirement of Enrolment…………………………………………………………………………………………………………… 6

Competition Categories:

Individual Competition and Judging Criteria

Note for Competitors……………………………………………………………………………………………………………. 7

Cold Display Category……………………………………………………………………………………………………......... 8

Patisserie Category……………………………………………………………………………………………………………... 9 – 11

Malaysia Pastry Cup 2015……………………………………………………………………………………………………… 12 – 16

Artistic Category…………………………………………………………………………………………………………………. 17 – 18

Butchery Skill…………………………………………………………………………………………………………………….. 19

Hot Cooking Category………………………………………………………………………………………………………….. 20 – 21

Team Challenge and Judging Criteria


Malaysia Junior Tiger Cup…………………………………………………………………………………………………...… 23

The Red Majesty Chef’s Cup…………………………………………………………………………………………………... 24 – 27

Nyonya’s Heritage…………..…………………………………………………………………………………………………... 28

Crystal Ice Masterpiece……………………………………………………………………………………………...…………. 29

Fruits Sculpture………………………………………………………………………………………………………………….. 30

The Dream Team……………………………………………………………………………………………………………….. 31 – 39

Golden Opulence Service and Judging Criteria


Table Setting…………………………………………………………………………………………………………………….. 41 – 42

Flair Tending…………………………………………………………………………………………………………………….. 43 – 46

Fruit Flambé……………………………………………………………………………………………………………………… 47 – 48

Barista Championship…………………………………………………………………………………………………………... 49 – 61 dss Latte Art Championship 2015………………………………………………………………………………………………….. 62 – 66

Pub Challenge and Judging Criteria


Cocktail…………………………………………………………………………………………………………………………… 68 – 71

Mocktail…………………………………………………………………………………………………………………………… 72 – 75

Prizes, Awards and Certificate………………………………………………………………………………………………………. 76

Rules and Regulations…………………………………………………………………………………………………………......... 77

Registration Form – Individual Competitions..………………………………………...…………………………………………... 78

Registration Form – Team Challenge………………………………………………………………………………………………. 79

Recipe Form…………………………………………………………………………………………………………………………... 80


Competition Categories 项目

Cold Display 个人冷盘展示

Class 1 Plated Appetizers 开胃前菜展示盘

Class 2 Plate Dishes 主菜展示盘

Class 3 Buffet Platter 自助餐展示盘

Class 4 Truly Malaysia 5-Course Platter 道地马来西亚展示盘

Class 5 Selection of Tapas 西班牙式小点心

Class 6 Modern Chinese 4-Course Set Menu 现代中式四道套餐

Class 7 5-Course Western Set Menu 西式五道套餐

Class 8 Apprentice 4-Course Western Set Menu 学徒西式四道套餐

Patisserie 甜点展示

Class 9 Plated Desserts 创意甜品

Class 10 Petits Fours or Pralines 精致小点

Class 11 Free Style Confectionery 自制四层特色蛋糕

Class 12 Elegance Stylish Wedding Cake 婚礼蛋糕

Class 13 Pastry Showpiece 糕点展示品

Class 14 Dress the Cake 蛋糕点缀 [Practical 现场]

Malaysia Pastry Cup 2015 2015 马来西亚甜点大赛

Class 15 Chocolate Showpiece and Dessert Challenge 装饰巧克力展示品与甜品赛 [Live Action 现场]

Class 16 Sugar Showpiece and Chocolate Cake Challenge 装饰糖花展示品与巧克力蛋糕赛 [Live Action 现场]

Artistic 创意艺术

Class 17 Stylish Buffet Showpiece 自助餐台展示品

Class 18 Ice Breakers 冰雕个人赛 [Live Action 现场]

Class 19 Creative Edge – Fruit and Vegetable Carving 蔬果雕现场个人赛 [Live Action 现场]

Butchery Skill 刀法

Class 20 Iron Butcher Chef Challenge 屠夫挑战赛 [Live Action 现场]

Hot Cooking 现场热炒

Class 21 Fish/Seafood Main Course (Western Cuisine) 主菜 - 鱼或海鲜类（西餐） [Practical 现场]

Class 22 Meat/Poultry Main Course (Western Cuisine) 主菜 - 肉或禽畜类（西餐） [Practical 现场]

Class 23 Apprentice Salmon Main Course (Western Cuisine) 学徒三文鱼主菜（西餐） [Practical 现场]

Class 24 Ethnic Malay Cuisine 马来风味佳肴 [Practical 现场]

Team Challenge 团体挑战赛

Class 25 Malaysia Junior Tiger Cup 青年厨师美食选拔赛 [Practical 现场]

Class 26 The Red Majesty Chef’s Cup 红威厨师杯争霸赛 [Practical 现场]

Class 27 Nyonya’s Heritage 传统惹娘菜肴 [Practical 现场]

Class 28 Crystal Ice Masterpiece 组合冰雕杰作品 [Live Action 现场]

Class 29 Fruits Sculpture 组合水果雕赛 [Live Action 现场]

Class 30 The Dream Team 梦幻队挑战赛 [Practical 现场]

Gold Opulence Service 餐饮服务

Class 31 Table Setting 餐桌摆设 [Live Action 现场]

Class 32 Flair Tending 花式抛撙调酒师大赛 [Live Action 现场]

Class 33 Fruit Flambé 火焰水果比赛 [Live Action 现场]

Class 34 Barista Championship 咖啡师比赛 [Live Action 现场]

Class 35 Latte Art Championship 2015 咖啡拉花艺术赛 [Live Action 现场]

Pub Challenge 调酒师公开赛

Class 36 Cocktail 鸡尾酒大赛 [Live Action 现场]

Class 37 Mocktail 特式非酒精饮料调制大赛 [Live Action 现场]


General Information

The Culinaire Malaysia 2015 maintains international culinary recognition. Held together with the famed Food & Hotel Malaysia from 29 September to 02 October 2015, this competition is set to be another benchmark in the international culinary industry. FHM 2015 will cover virtually every aspect of Food & Hotel Management, focusing on hotel/restaurant equipment/supplies, food and beverage, hotel furnishings and accessories, food service and catering equipment, housekeeping products, hospitality and retail technologies.

Venue 地点

Kuala Lumpur Convention Centre

Kuala Lumpur City Centre

50088 Kuala Lumpur, Malaysia

吉隆坡会议中心，吉隆坡，马来西亚

Date 日期 29 September 2015 – 02 October 2015

2015 年 9 月 29 日至 10 月 02 日

Website 网址 www.hotels.org.my

Opening Hours and Admission

会场开放时间及入场资格 The Culinaire Malaysia is open to FHM’s trade visitors and public

开放给业内人士及大众：

29 September-01 October 2015: 1000hrs – 1800hrs

02 October 2015: 1000hrs – 1600hrs

The competition hall for competitors 个人参赛者：

Individual Competitors for display classes 个人参赛展示比赛项目:

open only from 0300hrs and judging begins at 0700hrs

凌晨 3 点可入场准备，而其作品者於上午 7 点开始评分。.

Practical Hot Cooking: judging at 0700hrs.

现场热炒：早上 7 点开始评分

Entry badges (non-transferable) will be sent to competitors and judges before the Event.

所有参赛者与裁判将会在比赛前收到入场徽章，此徽章不能转让他人。

Organizer 主办单位

Malaysian Association of Hotels

C5-3, Wisma MAH

Jalan Ampang Utama 1/1

One Ampang Avenue

68000 Ampang, Kuala Lumpur

Malaysia

Tel: +603 4251 8477 Fax: +603 4252 8477

Email: [email protected] or [email protected]

Website: www.hotels.org.my

http://www.hotels.org.my/

mailto:[email protected]




Entry Requirements

Registration Details 报名详情 Registration Forms are attached in the Rule Book and ensure the payments are submitted together.

本册附上参赛报名表格一份。参赛者在成交表格时，须附上报名费。

Faxed Registration Forms must be accompanied with payment details in order for the entries to be processed.

若通过传真报名，除了报名表格之外，参赛者必须提供有关付款方法的详情，以便完

成报名参赛手续。

Teams and Individual competitors can expect to receive confirmation of their registration by 15 August 2015.

团体及个人参赛者会於 2015 年 8 月 15 日前获得报名确认通知。

Entry fees are non-refundable, unless classes are full and competitors do not wish to register for alternative classes.

报名费恕不退回。如果参赛项目已额满了，参赛者也不想参加其它项目的情况下，可

以要求退费。

Submission of Registration Forms indicates acceptance of the Rules and Regulations of the Culinaire Malaysia 2015 in page 77.

参赛者呈交表格表示接受第 77 页的 Culinaire Malaysia 2015 国际烹饪挑战赛的规则。

Payment MUST be in Ringgit Malaysia. All payments are to be made payable by cheque/money order/bank draft only to MALAYSIAN ASSOCIATION OF HOTELS. Overseas company/personal cheques will not be accepted.

外国支票恕不接受。报名费以马币计，马币面额支票外国银行汇票收款人为

MALAYSIAN ASSOCIATION OF HOTELS

Please DO NOT send cash by mail.

请勿邮寄现金。

Deadline of registration on 01 July 2015. Acceptance is on a first-come-first-served basis.

报名截止日期是 2015 年 7 月 1 日。参赛资格则采用先报先得的制度。

Registration Forms (either typewritten or neatly handwritten) with entry fees to be submitted to:

报名表格（机印或手写）及附上报名费邮寄或传真至：

Culinaire Malaysia 2015 Secretariat

C5-3, Wisma MAH,

Jalan Ampang Utama 1/1,

One Ampang Avenue,

68000 Ampang, Kuala Lumpur

Malaysia

Tel: +603 4251 8477 Fax: +603 4252 8477

Email : [email protected] or [email protected]

Website : www.hotels.org.my





Entry Requirements

Note: Acceptance with full payment only and based on a first-come-first-served basis.

注：参赛资格采用附上报名费及先报先得的制度。

Individual Class – Cold Display 个人赛 Entry Fee (RM / 马币) Requirement 条件

Class 1 Plated Appetizers 180.00 3 entries per establishment

Class 2 Plate Dishes 180.00 3 entries per establishment

Class 3 Buffet Platter 180.00 3 entries per establishment

Class 4 Truly Malaysia 5-Course Platter 180.00 3 entries per establishment

Class 5 Selection of Tapas 180.00 3 entries per establishment

Class 6 Modern Chinese 4-Course Set Menu 180.00 3 entries per establishment

Class 7 5-Course Western Set Menu 180.00 3 entries per establishment

Class 8 Apprentice 4-Course Western Set Menu 180.00 3 entries per establishment

Individual Class – Patisserie 个人赛 Entry Fee (RM / 马币) Requirement 条件

Class 9 Plated Desserts 180.00 3 entries per establishment

Class 10 Petits Fours or Pralines 180.00 3 entries per establishment

Class 11 Free Style Confectionery 180.00 3 entries per establishment

Class 12 Elegance Stylish Wedding Cake 180.00 3 entries per establishment

Class 13 Pasty Showpiece 180.00 3 entries per establishment

Class 14 Dress the Cake 180.00 3 entries per establishment

Individual Class – Malaysia Pastry Cup 2015 个人赛 Entry Fee (RM / 马币) Requirement 条件

Class 15 Chocolate Showpiece and Dessert Challenge 300.00 1 entry per establishment

Class 16 Sugar Showpiece and Chocolate Cake Challenge 300.00 1 entry per establishment

Individual Class – Artistic 个人赛 Entry Fee (RM / 马币) Requirement 条件

Class 17 Stylish Buffet Showpiece 180.00 3 entries per establishment

Class 18 Ice Breakers 180.00 3 entries per establishment

Class 19 Creative Edge – Fruit and Vegetable Carving 180.00 3 entries per establishment

Individual Class - Butchery Skill 个人赛 Entry Fee (RM / 马币) Requirement 条件

Class 20 Iron Butcher Chef Challenge 300.00 2 entries per establishment

Individual Class - Hot Cooking 个人赛 Entry Fee (RM / 马币) Requirement 条件

Class 21 Fish/Seafood Main Course (Western Cuisine) 250.00 3 entries per establishment

Class 22 Meat/Poultry Main Course (Western Cuisine) 250.00 3 entries per establishment

Class 23 Apprentice Salmon Main Course (Western Cuisine) 250.00 3 entries per establishment

Class 24 Ethnic Malay Cuisine 250.00 3 entries per establishment

Team Challenge 团体挑战赛 Entry Fee (RM / 马币) Requirement 条件

Class 25 Malaysia Junior Tiger Cup 1000.00 1 entry per establishment

Class 26 The Red Majesty Chef’s Cup 1000.00 1 entry per establishment

Class 27 Nyonya’s Heritage 600.00 1 entry per establishment

Class 28 Crystal Ice Masterpiece 600.00 1 entry per establishment

Class 29 Fruits Sculpture 600.00 1 entry per establishment

Class 30 The Dream Team 800.00 1 entry per establishment

Individual Class - Gold Opulence Service 个人赛 Entry Fee (RM / 马币) Requirement 条件

Class 31 Table Setting 200.00 2 entries per establishment

Class 32 Flair Tending 200.00 2 entries per establishment

Class 33 Fruit Flambé 200.00 2 entries per establishment

Class 34 Barista Championship 200.00 2 entries per establishment

Class 35 Latte Art Championship 2015 200.00 2 entries per establishment

Individual Class - Pub Challenge 个人赛 Entry Fee (RM / 马币) Requirement 条件

Class 36 Cocktail 200.00 2 entries per establishment

Class 37 Mocktail 200.00 2 entries per establishment


INDIVIDUAL CLASS

Cold Display, Patisserie Display, Malaysia Pastry Cup 2015, Artistic, Butchery Skill and Practical Hot Cooking

Open to teams from hotels, restaurants, culinary institutions, airlines and catering organisations.

Note for Competitors:

1. Please take note that these classes are usually filled up even before the closing date. Therefore, even if your Registration Form

is received before the closing date, places may have been filled by then. All entries are subjected to the Organizing Committee’s

approval.

2. Competitors must report to the respective Counter at least 30 minutes before their schedule time. Competitors who did not

present at their scheduled time will be considered as no-shows and will be disqualified.

3. The Organizer will not be responsible for any loss or damage of any utensils.

4. The Organizer reserves the right to revise the schedule of competition.

5. Name cards or logos of the working place of the competitor may be placed in proper manner after judging has been completed.

6. Once rosette awards are placed beside the displays (approximately one (1) hour), no comments will be given by Judges.

7. Competitors of Cold Display, Patisserie, Malaysia Pastry Cup 2015, Artistic, Butchery Skill and Individual Hot Cooking classes

who wish to seek Judges’ comments should meet the Judging Team Leader by appointment on the same competition day via

the Secretariat at the Organizer’s Office.

Cold Display and Patisserie Display

1. The halls for cold displays will only be open from 0300hrs and by 0700hrs all participants are required to leave the hall. Judging

begins at 0700hrs for cold displays.

2. A theme or name and Recipe Form must be placed beside the display exhibits.

3. Display entries will be exhibited daily and will need to be cleared when the exhibition ends daily at 1800hrs and at 1600hrs on

the last day. ONLY Elegance Stylish Wedding Cake (class: 12), Pastry Showpiece (class: 13) and Stylish Buffet Showpiece

(class: 17) will be exhibited for all the 4 days of the show and will be collected at 1600hrs on the last day unless deterioration

beyond acceptable standards have taken place.

4. Please take note that no clearing of exhibits will be allowed before closing time (1800hrs daily and 1600hrs on the last day).

Competitors who break this rule may have their future participation re-considered. Removal must be completed by 1830hrs to

facilitate table dressing for the following day. The Organizer reserves the right to dispose of uncollected exhibits.

5. No power point is provided at the competition area. However, competitors who wish to request power points (240V) must be

ordered via MAH and paid for at least two (2) months before the event. Late order surcharge will apply. Power point requested

during Culinaire Malaysia 2015 will not be entertained.

6. Table space allotted for display classes: 100cm x 90cm.

Individual Hot Cooking Class 1. Kitchens for Hot Cooking will open from 0630hrs. The first Hot Cooking session start at 0700hrs (judging begins at the same

time).

2. Competitors must prepare the Recipe Form for Judges’ perusal during the competition.

3. Hygiene is paramount.


INDIVIDUAL CLASS

COLD DISPLAY

Class 1 Plated Appetizers

Class 2 Plate Dishes

Class 3 Buffet Platter

Class 4 Truly Malaysia 5-Course Platter

Class 5 Selection of Tapas

Class 6 Modern Chinese 4-Course Set Menu

Class 7 5-Course Western Set Menu

Class 8 Apprentice 4-Course Western Set Menu Class 1 • Plated Appetizers To display a variety of 4 different appetizers – 2 cold and 2 hot displayed cold. Each portion for 1 person, suitable for restaurant a la carte service. Class 2 • Plate Dishes To display 4 different hot dishes which are to be prepared in advance and displayed cold. Each should be a main course with the appropriate starch and its own garnish. Class 3 • Buffet Platter To prepare in advance and display cold. 2 buffet dishes – 1 meat platter and 1 seafood platter that represent today’s services in hotels and restaurants. Each dish should be sufficient to serve 6 persons with appropriate garnishes. Class 4 • Truly Malaysia 5-Course Platter To prepare in advance and displayed cold. 5 Malaysia traditional platter “hidang” style: 1 x fish platter 1 x beef platter 1 x lamb platter 1 x chicken platter 1 x rice Each dish should be sufficient to serve 6 persons with appropriate garnishes and condiments. Participants are allowed to experiment with flavours and composition that reflects to-date modern dining experience. Class 5 • Selection of Tapas To display the tapas consistently in 6 different types – 3 cold and 3 hot displayed cold. To prepare 6 pieces of each type. Aspic should be glazed on all items except crispy or baked dough. A set of edible individual pieces to be set aside from the display table for Judges’ sampling.

Class 6 • Modern Chinese 4-Course Set Menu To prepare in advance and display cold. A 4-course set menu with appropriate garnishes for one (1) person shall consist of: 1 x seafood appetizer 1 x vegetable soup 1 x poultry main course accompanied with

vegetable and starch (either rice or noodle) 1 x self-create dessert Class 7 • 5-Course Western Set Menu To prepare in advance and display cold. A 5-course set menu with appropriate garnishes for one (1) person shall consist of: 1 x seafood appetizer 1 x clear soup 1 x game entrée 1 x meat/poultry main course 1 x self-create dessert Class 8 • Apprentice 4-Course Western Set Menu To prepare in advance and display cold. A 4-course set menu with appropriate garnishes for one (1) person shall consist of:

1 x seafood appetizer

1 x clear soup

1 x meat/poultry main course

1 x self-create dessert

Judging Criteria (Class 1 – Class 8)

Composition

0 - 10 points Ingredients and side dishes must be in harmony with the main piece as to quantity, taste and colour. For classical dishes, the original recipe is applicable (in case of doubt, Escoffier shall prevail).

Degree of Difficulty / Creativity 0 - 10 points Judgement is primarily based on the artistic work, but also on the degree of difficulty and the effort

expended.

Presentation and Portion Size

0 - 20 points The size of the plate must be appropriate to the dish and the number of persons. The main and side dishes must be served in perfect harmony.

Correct Preparation

0 - 30 points Appropriate culinary preparation free of unnecessary ingredients. Dishes conceived hot but exhibited cold and all cold dishes must be glazed with aspic (for preservation purpose only).

Practical and Up-To-Date Serving

0 - 30 points Clean and without time consuming arrangements. Exemplary plating to facilitate practical serving. Base using inedible products are not allowed.


INDIVIDUAL CLASS

PATISSERIE

Class 9 Plated Desserts

Class 10 Petits Fours or Pralines

Class 11 Free Style Confectionery

Class 12 Elegance Stylish Wedding Cake

Class 13 Pastry Showpiece

Class 14 Dress the Cake

Class 9 • Plated Desserts

To display a total of 4 different types of desserts:

1 x Hot and Cold

1 x Vegetarian without eggs and fat

1 x Free style creation

1 x Dessert served in glass

All desserts are to be presented cold. Each portion for one person and suitable for a la carte service. Practical and up-to-date presentation is required. Showpieces are allowed but will not be judged.

Judging Criteria (Class 9)

Composition 0 - 10 points Ingredients and side dishes must be in harmony with the main piece as to quantity, taste and colour.

Degree of Difficulty / Creativity 0 - 10 points Judgement is primarily based on the artistic work, but also on the degree of difficulty and the effort expended.

Presentation / Innovation 0 - 20 points Food items utilised must be in harmony with quantity and the number of persons indicated in the criteria.

Presentation to be appetising, tasteful, elegant and modern style.

Correct Professional Preparation 0 - 30 points

Correct basic preparation, corresponding to today’s modern patisserie.

Practical and Up-to-date Serving 0 - 30 points Easy serving methods are to be incorporated in the daily work and in accordance with up-to-date culinary

standards. Exhibits are to be arranged in a clean, correct manner and pleasing to the eye.

Class 10 • Petit Fours or Pralines

To display 6 bite-sized pieces each of 6 different types of either Petit Fours or Pralines, suitable for service. Exactly 36 pieces must

be presented and each piece to weigh between 8-12grams.

Practicality is essential for today’s modern dining experience. No commercial moulds are allowed. Showpieces should enhance the

presentation and it will be judged.

An extra plate of 1 portion of each type (6 pieces) to be set aside from the display table for tasting by judges.

Class 11 • Free Style Confectionery

To display a total of 4 different types of cakes of today’s taste. Cakes to be free-style and displayed as whole.

1 nos of whole cake

3 types of petit gâteau

Required to display 3 pieces per each type of petit gateau and each piece to weigh between 60-80grams.

Practical and up-to-date presentation is required. Showpieces are allowed but will not be judged.


INDIVIDUAL CLASS

PATISSERIE

Judging Criteria (Class 10, Class 11)

Variety 0 - 10 points

The variety display has to be corresponded with the criteria requested.

Presentation and Overall Impression 0 - 20 points

Food items utilized must be in harmony with quantity and the number of persons indicated.

Correct Preparation and Naming 0 - 20 points The names of the dishes should correspond to the recipes. Points will be awarded for the correct basic

preparation of the food.

Practical and Up-to-date Serving 0 - 20 points Easy serving methods are to be incorporated in the daily work and in accordance with up-to-date culinary

standards. Exhibits are to be arranged in a clean, correct manner and pleasing to the eye.

Taste and Texture 0 - 30 points Well balanced from a nutritional point of view. The taste, flavours and textures should corresponding to today’s

standards.

Class 12 • Elegance Stylish Wedding Cake

3 cakes to incorporate a wedding design – modern, contemporary or themed. One of the 3 cakes must be edible. A section of the finished edible cake should be cut for the judges’ inspection. This must be from the lowest tier of the 3 cakes. The height of finished display should not exceed 1.5 metre.

Cakes are to be entirely decorated by hand. All decorations, with the exception of pillars, must be edible. Royal icing, pastillage or any other appropriate materials may be used. No wiring and glue are allowed. Lace or its equivalent is not allowed. Points will be deducted for non-compliance.

Wedding cakes must stay on display until last day of the show and Organizer will dispose of exhibits uncollected after 1600hrs on the last day or earlier, if exhibits begin to deteriorate.

Class 13 • Pastry Showpiece

To display a showpiece of either:

a) Chocolate

b) Marzipan

c) Sugar (blown, Pulled)

d) Dough

e) Pastillage

No frames, moulds, glue or wires are allowed. Points will be deducted for non-compliance. There are no height restrictions.

Pastry Showpiece must be on display till last day of the show. Organizer will dispose exhibits uncollected after 1600hrs on the last day or earlier, if exhibits begin to deteriorate.


Design and Composition 0 - 30 points As the exhibits are meant to be displayed on a buffet table, they should be designed to complement food

displays.

Creativity and Originality 0 - 20 points Depending on material used, the finished exhibit must present a good impression based on aesthetic and

ethical principles.

Technical Skills and Degree of Difficulty 0 - 50 points This is judged by the artistry, competence and expert work involved in the execution or preparation of the

exhibit.


INDIVIDUAL CLASS

PATISSERIE

Class 14 • Dress the Cake

Competitors have 2 hours to decorate one finished cake, which competitors have to provide. All decorating ingredients must be

edible and mixed on spot. Sugar can be cooked but not modelled. Sugar syrup is allowed. Chocolate and royal icing can be pre-

prepared but not shaped. Sugar paste, marzipan and pastillage can be mix colour, but not shaped and modelled.

There are no height restrictions to the finished piece.

The cake (either plain or with fillings) should be either round (30cm diameter) or square (30cm x 30cm). Only 1 cake is allowed.

Points will be deducted for non-compliance.

All ingredients, utensils, implements, etc. are to be provided by competitors.

No chiller / freezer provided. No food or working items are to be placed on the floor.

The Organizer will provide the following set up:

2 power points (240V) for each competitor.


Preparation of Cake and Cleanliness of Work Station 0 - 10 points Planned arrangement of materials for trouble-free working. Work station to be kept neat and tidy.

Presentation and General Impression 0 - 40 points Depending on material used, the finished exhibit must present a good impression based on aesthetic and

ethical principles.

Technique and Degree of Difficulty 0 - 50 points This is judged by the artistry, competence and expert work involved in the execution or preparation of the

exhibit.


INDIVIDUAL CLASS

MALAYSIA PASTRY CUP 2015

Class 15 Chocolate Showpiece and Dessert Challenge

Class 16 Sugar Showpiece and Chocolate Cake Challenge This event aims to: Ignite creativity and interest in culinary art and pastry in particular.

Provide a platform for communication and learning among enthusiastic pastry chefs around the region and elevate the status

of the pastry industry.

Create opportunities for pastry chefs to surpass themselves in the pastry world.

Through this competitive approach, the Malaysia Pastry Cup will appeal to the trade and provide a meeting place where

professionals can exchange new ideas for enhancing the fine art of creative pastry.

Notes:

1. The competitors themselves must supply all ingredients, other than those provided by the Organizing Committee.

2. The complete market list must be submitted by the deadline 31 July 2015.

3. Participant to send the registration form with attached picture of the showpiece, plated dessert or Chocolate cake and recipe.

4. During the competition, the participant is allowed to adjust a maximum of 30% from the work and recipe.

5. Organizing Committee will do the selection and inform for the confirmation.

6. All competitors must wear black pants and appropriate footwear throughout the competition and award ceremony. No insignias,

titles, or other forms of identification may be added to the uniform. If the participant does not comply accordingly, the

participant will be disqualified.

7. Participants are required to perform with facing the public and are restricted to work within their kitchen booth.

8. The Organizing Committee reserves the right to reproduce and use the entries exhibited.

9. The showpiece must be on display until last day of the show and Organizer will dispose exhibits uncollected after 1600hrs or

earlier, if exhibits begin to deteriorate.


INDIVIDUAL CLASS


Class 15 • Chocolate Showpiece and Dessert Challenge

Open to Professional Pastry Cook only from any hotel or related organization with minimum 2 years or more of full time working

experience in pastry production kitchen.

Participants will be judged on their professional skills and their ability to provide a practical demonstration of trends and progress in

the art of pastry to an audience. Great importance is focused on well‐prepared, well‐balanced, and well-presented desserts.

Any theme may be chosen. Suggested examples are hunting, the seasons, etc.

The competitors will have 9 hours to prepare:

Eight (8) Plated Dessert

One (1) Chocolate Showpiece

Eight (8) Plated Dessert:

Same composition made with RAVIFRUIT products.

The competitors will have to prepare a dessert of their own creation complimented by an artistic 100% CALLEBAUT Chocolate

showpiece for buffet presentation.

The competitors will have to prepare a dessert of their own creation for a total of 5 plates:

4 plates for the professional Jury

1 plate for the buffet

3 plates for Invited Member of Media (to be confirmed)

Plate is brought by the participant, any shape or material of the plate is free.

Chocolate is not a compulsory ingredient, but if the competitor should decide to use some chocolate for their dessert, it could only

be selected from the range of CALLEBAUT chocolates.

If the dessert contains ice cream or sorbet, the competitors are allowed to prepare the mixture one day in advance for professional

purpose. However, competitors need to cook the same ice cream or sorbet recipes during the competition hour.

o The competitors have to inform the Organizing Committee in advance regarding the use of ice cream machine.

One (1) Chocolate Showpiece:

To display the plated dessert with the following mandatory requirements:

Size of the base: 60cm x 40cm

Maximum height for showpiece (excluding the base): 125 cm and not lower than 100cm.

The showpiece must be made with 100% of CALLEBAUT chocolate.

Competitors will be allowed to use a maximum of 18kg total of chocolate for the showpiece from the CALLEBAUT chocolate

selection.

The Organizing Committee will provide the following basic ingredients (ready in Kitchen area):

CALLEBAUT Couverture (20kg of each contestants to obtain one day in advance)

RAVIFRUIT frozen Puree and IQF fruit (choice of 3 to 5 flavour ready in the kitchen area)

Preparation and ready-made item

Competitors may bring in the following basic ingredients allowed by the Organizer:

Sugar: sugar syrup is permitted.

Biscuit: Meringue & Dacquoise biscuit are permitted.

Pavlova biscuit are not allowed and must be prepared during competition time.

Pastillage or gum paste decorations can be brought plain, dried, uncoloured and unassembled.

Ready to heat sugar pastilles or sheets.

Chocolate can be melted but not tempered.

Only food-safe, edible colours will be permitted.

Any specific product, with no visible commercial marking, is permitted.


INDIVIDUAL CLASS


Class 15 • Chocolate Showpiece and Dessert Challenge

Presentation of work:

The competition will last 9 hours commencing from 0700hrs. The tasting of desserts/chocolate cake will take place from 1330hrs.

The competitors will showcase their work, one after the other at a 15-minute interval.

Each competing participant will present their dishes. Buffet setting will take place from 1600hrs for all competitors.

The ingredients of dishes will be announced to the public.

The finished work will be presented to the public.

No background décor is allowed.

Fabric, base, coloured linings will be provided by the competitors.

Any work exceeding the maximum specified size will be eliminated. Dimensions will be officially measured by the contest

stewards and their conclusions will be final.

Specification of the equipment provided:

Equipment for each kitchen:

1 unit - sink with water supply

1 unit - stainless steel table

2 units - induction stove (gas is strictly not allowed during competition, except for portable gas torch)

1 unit - chocolate warmer

4 units - 13-amp electric power points

1 unit - 1 rack trolley with 6 tray

1 unit - microwave

1 unit - kitchen-aid mixer

Equipment sharing with next kitchen:

1 unit - blast freezer

1 unit - oven

Equipment not provided:

Small kitchen utensil, sugar lamp, torch.

Sauce pans, moulds, ladles, dishes, cutlery, scale. etc.

In general, anything not specified will not be provided.


INDIVIDUAL CLASS


Class 16 • Sugar Showpiece and Chocolate Cake Challenge

Open to Professional Pastry Cook only from any hotel or related organization with minimum 2 years or more of full time working experience in pastry production kitchen.

Participants will be judged on their professional skills and their ability to provide a practical demonstration of trends and progress in the art of pastry to an audience. Great importance is focused on well‐prepared, well‐balanced, and well-presented desserts.

Any theme may be chosen. Suggested examples are hunting, the seasons, etc.

The competitors will have 9 hours to prepare:

Two (2) Chocolate Cakes:

Same composition made out of MAX FELCHLIN.

Chocolates for eight (8) persons.

1 x chocolate cake for display

1 x chocolate cake for tasting (portion per person between 75gm to 125gm).

Participant will have to choose their dark chocolates for their cake within the MAX FELCHLIN couverture range (no other chocolate should be used for the cake recipe):

The cake is to be displayed on a base 60cm x 40cm inclusive of an artistic supportive Sugar Showpiece arrangement with 2/3rd cooked sugar (pour, pulled, blown, ribbons, moulds).

One (1) Sugar Showpiece:

To display the chocolate cake with the following mandatory requirements:

Size of the base: 60cm x 40cm.

Maximum height for showpiece (excluding the base): 125cm and not lower then 100cm.

The sugar showpiece should be made with approximately 20% Pastillage, 30% Pull sugar,

20% blow sugar and 30% free choice.

All material used must be edible. Non-edible products are forbidden, except the stand for display.

The organising committee will provide the following basic ingredients (ready in kitchen area):

Fabilo Pearl Sugar [Isomalt] (20kg per contestant)

MAX FELCHLIN Couverture (3-5 selection)

BOIRON Frozen Fruit Puree and IQF fruit (3-5 selection)

Preparation and ready-made item

Competitors may bring in the following basic ingredients allowed by the committee:

Sugar: sugar syrup is permitted.

Biscuit: Meringue & Dacquoise biscuit are permitted.

Pavlova biscuit are not allowed and must be prepared during competition time.

Pastillage or gum paste decorations can be brought plain, dried, uncoloured and unassembled.

Ready to heat sugar pastilles or sheets.

Chocolate can be melted but not tempered.

Only food-safe, edible colours will be permitted.

Any specific product, with no visible commercial marking, is permitted.


INDIVIDUAL CLASS

Class 16 • Sugar Showpiece and Chocolate Cake Challenge

Presentation of work

The competition will last 9 hours commencing from 0700hrs. The tasting of desserts/chocolate cake will take place from

1330hrs. The competitors will showcase their work, one after the other at a 15-minute interval.

Each competing participant will present their dishes. Buffet setting will take place from 1600hrs for all competitors.

The ingredients of dishes will be announced to the public.

The finished work will be presented to the public.

No background décor is allowed.

Fabric, base, coloured linings will be provided by the competitors.

Any work exceeding the maximum specified size will be eliminated. Dimensions will be officially measured by the contest

stewards and their conclusions will be final.

Specification of the equipment provided:

Equipment for each kitchen:

1 unit - sink with water supply

1 unit - stainless steel table

2 units - induction stove (gas is strictly not allowed during competition, except for portable gas torch)

1 unit - chocolate warmer

4 units - 13-amp electric power points

1 unit - 1 rack trolley with 6 tray

1 unit - microwave

1 unit - kitchen-aid mixer

Equipment sharing with next kitchen:

1 unit - blast freezer

1 unit - oven

Equipment not provided:

Small kitchen utensil, sugar lamp, torch.

Sauce pans, moulds, ladles, dishes, cutlery, scale, etc.

In general, anything not specified will not be provided.


Mise-en-place and Cleanliness 0 - 30 points Points will be awarded for hygiene, cleanliness, keeping with the time allowed, organization and dexterity.

Points will be deducted for extra time taken.

Presentation, General Impression, Technique and Degree of Difficulty 0 - 30 points

Showpiece / presentation appearance will be awarded for the artistic quality and rendering of the theme.

Taste and Texture 0 - 40 points Plated dessert tasting score will be awarded for taste, design, originality and texture.

A penalty of up to 20 points to participant who engaged in a wasteful attitude of provided ingredients.


INDIVIDUAL CLASS

ARTISTIC

Class 17 Stylish Buffet Showpiece

Class 18 Ice Breakers

Class 19 Creative Edge – Fruit and Vegetable Carving

Class 17 • Stylish Buffet Showpiece

Display a showpiece of acrylic, glass or any type of environmental friendly product such as paper clay. All exhibits must complement a food display. Frames are allowed but it cannot be exposed. Showpieces will be judged on the first day of competition and display till the last day of competition.

Styrofoam is not permitted in the showpiece. The maximum height limit is 150cm.


Creativity

o Uniqueness 0 - 10 points

o Attention to details 0 - 10 points

Design Composition 0 - 20 points

Artistic Impression 0 - 20 points

Techniques and Skill 0 - 40 points

Class 18 • Ice Breakers To execute an ice carving showpiece within 60 minutes of competitors’ own preferred design. Each competitor will be provided with

1 block of ice measuring 120cm x 50cm x 30 cm. No replacement if there is breakage. Ice carving should consist 2 different artwork

and must show skills of attaching ice. Competitors will have to provide their own tools. Welding with dry ice is allowed, but must be

provided by the participants.

Electrical tools are allowed. A standard 240w power point will be provided. Competitors are to bring their extension cord.

No coloring of the ice is allowed.

In order to be judged, sculptures must remain standing until the judging process is completed, in which it may take up to approximately 30 minutes.

Safety measures: Each participant is responsible for his/her own safety as well as safety of other competitors and the general public. All participants are also responsible for the safety of their sculptures. The Organizing Committee reserves the right to remove any sculptures which are determinable to be a safety hazard.


Technical Skill

o Difficulty 0 - 10 points


o Finished appearance 0 - 10 points

o Structural techniques 0 - 10 points

Design Composition

o Proportion or symmetry 0 – 10 points

o Design and composition 0 – 10 points


Creativity 0 - 25 points


INDIVIDUAL CLASS

Class 19 • Creative Edge - Fruit and Vegetable Carving To prepare one (1) type of carving and present within 90 minutes of either: (a) Realistic Figurine Yam and Carrot Carving A freestyle yam and carrot carving to be done within the time limit of 90 minutes. Base of carving, joints and combination of vegetables could be prepared before competition. Glues and needles are prohibited during competition. A base of 30 cm2 to support the complete carving will be allowed and can be prepared 15 minutes in prior. Participants will be given a working table of 180cm x 90cm (oblong table). Other decorative items could be placed on table in prior to enhance end product. No adhesive glue is allowed. Display table will be subjected to space availability. Showpiece must be compatible for buffet table. Carving with highest point will receive a Best Realistic Figurine Carving Award. (b) Floral Fruit Carving – Theme: Flourishing Flora To carve a minimum 4 (four) numbers of fruits within the time limit of 90 minutes with the theme of Flourishing Flora. Carvings should be more than 50% of the fruit or else are not be considered. There should consist 4 (four) different floral carving designs. No pre-slicing or cutting allowed, glues and needles are prohibited during competition. Other decorative items could be placed on table in prior to enhance end product. A base to support the complete carving will be allowed and can be prepared 15 minutes in prior. Participants will be given a working table of 180cm x 90cm (oblong table). Other decorative items could be placed on table in prior to enhance end product. Minimum compulsory items to be used or should consist of: Watermelon, honeydew, papaya and carrot. No adhesive glue is allowed. Display table will be subjected to space availability. Showpiece must be compatible for buffet table. Carving with highest point will receive a Best Individual Floral Fruit Carving Award.

Indicate (a or b) accordingly on Registration Form for Class 19. No changes will be allowed.


Suitable In Complementing Food Display 0 - 20 points As the exhibits are meant to be displayed on a buffet table, they should be designed to complement food

display.

Presentation and General Impression 0 - 30 points Depending on material used, the finished exhibit must present a good impression based on aesthetic and

ethical principles.

Technique and Degree of Difficulty 0 - 50 points This is judged by the artistry, competence and expert work involved in the execution or preparation of the

exhibit.


INDIVIDUAL CLASS

BUTCHERY SKILL

Class 20 • Iron Butcher Chef Challenge Professional Butchery is becoming a dying profession in our foodservice industry. Thus, Meat & Livestock Australia (MLA) has placed initiatives to refresh and develop skilful and knowledgeable young butcher chefs in the future. This MLA Butchery Competition will encourage and set a new platform to promote the butchery profession and to support the food service industry. The participant must be a butcher chef who has at least 3 years’ experience in butchery. Note for Competitors:

1. The participant must possess knowledge to demonstrate the safety use of knife skills.

2. The participant must bring along his/her own set of sharp knives and sharpening rod/steel to the competition.

3. The participant is compulsory to wear the provided chef uniform and apron by MLA during the competition.

4. The participant is not allowed to bring in any personal belonging to the competition except his/her set of knives and sharpening

rod/steel.

5. Labelling to be provided by the participant.

6. Prior to the competition, it is compulsory for the participant to sign the indemnity form to indemnify MLA, MAH, CAM, its

Organizing Committee and Kuala Lumpur Convention Centre of any liability in the event of unforeseen circumstances and

accident.

7. The Organizing Committee reserves the right to revise the schedule of competition.

Preparation and Presentation

1. Participant has to be creative to display and label the cuts within 90 minutes.

2. Participant must be able to demonstrate by breaking up a lamb carcass into primals and different cuts and ideas within the given

time frame that is applicable to foodservice.

3. Besides creativity, innovation and practicality, boning and value-adding with good hygienic practices will be highly considered

during judging.

4. Spices will be provided for value added products such as for marination, roasting, stir-fry, etc.


Sharp Knives, Clean Work Station and Good Hygiene Practices 0 - 10 points

Ideas for Value-adding (Marinating) 0 - 10 points

Cuts Applicable to Food Service 0 - 10 points

Cleaning Boning 0 - 10 points

Work Completed On Time 0 - 10 points

Primal Leg, Loin and Shoulder 0 - 10 points

Preparation and Boning of Lamb Cuts 0 - 10 points

Wastage Minimized 0 - 10 points

Breaking of the Carcass Into Primal (Correct Cutting Lines) 0 - 20 points


INDIVIDUAL CLASS

HOT COOKING

Class 21 Fish/Seafood Main Course (Western Cuisine)

Class 22 Meat/Poultry Main Course (Western Cuisine)

Class 23 Apprentice Salmon Main Course (Western Cuisine)

Class 24 Ethnic Malay Cuisine Notes for Competitors:

1. From Class 21 – 24, each competitor is restricted to one entry in any one class.

2. Please take note that priority will be given to competitors taking the most gold medals with compulsory minimum 1 Cold

Display classes and either Individual Hot Cooking or Team Challenge classes, thereby being eligible for the Most

Outstanding Chef Award. The Organizing Committee reserves the right to determine the Most Outstanding Chef Award

depending on the overall result.

3. Apprentice Class (class 23) competitors’ age should not exceed 25 years old.

4. The Hot Cooking Competition begins at 0700hrs and ends at 1900hrs daily, except for the last day when it will end earlier to

cater for final results tally.

5. No company name / logo should be visible to the judges during competition time. It may be included or placed on uniforms

once judging is completed.

6. Competitors will be provided with identical facilities as far as possible. Each kitchen station will be equipped with a stove with

4 top burners, built-in oven, a sink and a fridge (to share). Please take note that you are allowed to bring your cooking utensils

and ingredients. However, the items will be your own responsibility. More details, if any, will be provided in due course.

7. Competitors must bring their own plates with length of diameter not more than 32cm. The Organizing Committee reserves

the right to disqualify the competitor if the rules are not adhered to.

8. No supplementary equipment will be available. It is the competitor’s responsibility to bring all their required items.

9. The Organizing Committee will not be responsible for loss or breakage of competitors’ belongings.

10. Recipe Form required in the kitchen during competition.

11. Judging will take into account the condition of the kitchen after your turn.

12. Note for pre-preparation for the Hot Cooking classes:

Salad can be cleaned and washed but not portioned.

Vegetables/fruits can be peeled, cut but not cooked.

Pasta and dough can be prepared but not cooked.

Fish/seafood/shellfish can be cleaned, filleted but not portioned or cooked.

Meat/poultry can be portioned but not cooked.

Mousses need to be made in the competition but minced items are allowed.

Pre-marinating of protein is permitted.

Sauces can be reduced but not finished or seasoned.

Stocks can be bringing into competition.

Dressings are to be made in competition.

Coulis-puree can be brought in but needs to be finished in competition.

Sponges can be pre-made but not cut or shaped.


INDIVIDUAL CLASS

HOT COOKING

Class 21 • Fish/Seafood Main Course (Western Cuisine) To prepare one (1) main course dish for 2 portions in individual plate and present within 45 minutes of either: a) cod fish (whole cod fish fillet); b) seafood The weight of either fish or seafood shall be at 120-140gm per portion. Competitor’s choice of accompaniments and garnishes to compliment the dish. Indicate (a or b) accordingly on Registration Form for Class 21. No changes will be allowed. Class 22 • Meat/Poultry Main Course (Western Cuisine) To prepare one (1) main course dish for 2 portions in individual plate and present within 45 minutes of either: a) beef; b) lamb; c) chicken; d) duck The weight of either meat or poultry shall be at 120-140gm per portion. Competitor’s choice of accompaniments and garnishes to compliment the dish. Indicate (a, b, c or d) accordingly on Registration Form for Class 22. No changes will be allowed. Class 23 • Apprentice Salmon Main Course (Western Cuisine) To prepare one (1) main course dish for 2 portion in individual plates and present within 45 minutes: a) whole salmon fillet The weight of the whole salmon fillet shall be at 120-140gm per portion. Competitor’s choice of accompaniments and garnishes to compliment the dish. Class 24 • Ethnic Malay Cuisine To prepare and present 2 set of traditional ethnic Malaysian meal within 1 hour and comprise of: 1 x seafood platter weight at 60gm 1 x meat platter weight at 160gm 1 x vegetable platter weight at 80gm 1 x rice weight at 60gm Served in ‘hidang’ style (family service) for 6 persons with any additional condiments to indicate authenticity. Competitors will be permitted to prepare and blend spices before competition time. Ethnic presentations will enhance the dishes. Fusion food is discouraged.

Judging Criteria (Class 21 – 24)

Mise-en-place and Cleanliness

0 - 10 points Planned arrangement of materials for trouble-free working and service. Correct utilisation of working time to ensure punctual completion.

Arrangement and Presentation/Innovation

0 - 10 points Clean arrangement with no artificial garnishes and no time consuming arrangements. Exemplary plating to ensure an appetising appearance is required. Class 20 required ethnic/preferred style of presentation.

Correct Professional Preparation

0 - 30 points

Correct basic preparation of food, corresponding to today’s modern culinary art. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Punctual delivery of each entry at the appointed time is required. Appropriate cooking techniques must be applied for all ingredients, including starch and vegetables.

Taste

0 - 50 points The typical taste of the food should be preserved. It must have appropriate taste and seasoning. In quality, flavour and colour, the dish should conform with today’s standards of nutritional values.


TEAM CHALLENGE

TEAM CHALLENGE

Class 25 Malaysia Junior Tiger Cup

Class 26 The Red Majesty Chef’s Cup

Class 27 Nyonya’s Heritage

Class 28 Crystal Ice Masterpiece

Class 29 Fruits Sculpture

Class 30 The Dream Team Note for Competitors:

1. From class 25 – 30, each establishment is restricted to one entry in each class.

2. Please take note that priority will be given to competitors taking the most gold medals with compulsory minimum 1 Cold

Display classes and either Individual Hot Cooking or Team Challenge classes, thereby being eligible for the Most

Outstanding Chef Award. The Organizing Committee reserves the right to determine the Most Outstanding Chef Award

depending on the overall result.

3. Apprentice Class (Class 25) competitors born after July 1990 to qualify.

4. The Hot Cooking Competition begins at 0700hrs and ends at 1900hrs daily, except for the last day when it will end earlier to

cater for final result tally.

5. No company name / logo should be visible to the judges during competition time. It may be included or placed on uniforms

once judging is completed.

6. Competitors will be provided with identical facilities as far as possible. Each kitchen station will be equipped with a stove with

4 top burners, built-in oven, a sink and a fridge (to share). More details, if any, will be provided in due course.

7. Competitors must bring their own plates with length of diameter not more than 32cm. The Organizing Committee reserves

the right to disqualify the competitor if the rule is not adhered to.

8. No supplementary equipment will be available. It is the competitor’s responsibility to bring all their required items.

9. The Organizers will not be responsible for loss or breakage of competitors’ belongings.

10. Recipe Form required to be written within 30 minutes in the kitchen during competition.

11. Judging will take into account the condition of the kitchen after your turn.

13. The Organizing Committee reserves the right to revise the schedule of competition.

14. Once rosette awards are placed beside the displays (approximately one (1) hour), no comments will be given by Judges.

Competitors of Malaysia Junior Tiger Cup, The Red Majesty Chef’s Cup, Nyonya’s Heritage, Crystal Ice Masterpiece, Fruits

Sculpture and The Dream Team classes who wish to seek Judges’ comments should meet the Judging Team Leader by

appointment on the same competition day via the Secretariat at the Organizer’s Office.


TEAM CHALLENGE

TEAM CHALLENGE

Class 25 • Malaysia Junior Tiger Cup This category is aimed for today’s modern and refined cuisine in the culinary industry. It was set for a team of young chefs for their innovative and creativity by setting a new benchmark. It comprises of not only cold presentation but also the skills, knowledge, taste of hot practical cooking and overall team efforts for this class. Open to teams from culinary academy or profession and the participants are trainees, commis or students need to be born after July 1990 to qualify. Each team must comprise of four (4) young chefs and one (1) team manager:

4 Chefs

1 Team Manager may accompany to the Team. He/she is only allowed to do the announcement in the hot kitchen during serving time and menu set up in the hall.

The dishes have to be prepared completely 100% in the competition kitchen. To prepare a 3-course set menu with ingredients of minimum 2 types of Asian herbs and spices are encouraged. Competitors must bring their own plates with length of diameter not more than 32cm. Teams shall prepare their own ingredients and to cook 3 sets of appetizer, main course and dessert served individually within 2 hours where:

1 set for display and photography

2 set for Judges’ tasting Preliminary Round All ingredients (including sauces) will be provided by Organizer. All pre-prepared ingredients/products or mise-en-place are not allowed to bring into competition kitchen. All items on plate must be edible. 1 x seafood appetizer 1 x beef main course 1 x dessert Final Round All ingredients will be in ‘Mystery Box’. All pre-prepared ingredients/products or mise-en-place are not allowed to bring into competition kitchen. All items on plate must be edible. 1 x appetizer 1 x main course 1 x dessert Competition schedule Briefing : 10 minutes Recipe and menu writing : 30 minutes Live cooking and tasting : 120 minutes After live hot cooking begin, by 80 minutes serving the 1st course, follow by every 20 minutes serving the subsequent dishes. Dessert will be serving at 120 minutes.


Material Brought / Mise-en-place Clear arrangement of materials. Clean working place, proper working position, clean work clothes, proper working technique. Correct utilisation of working time and punctual completion.

0 – 10 points

Correct Professional Preparations, Hygiene, Working skill/techniques, Kitchen organization

0 – 25 points

Service

0 – 05 points

Presentation/ Innovation Ingredients and side dishes must be in harmony, points are granted for excellent combination, simplicity and originality in composition.

0 - 10 points

Taste and Texture The dish must have appropriate taste and seasoning. In quality, flavour and colour. The dish should confirm with today's standards of nutritional values.

0 - 50 points

Note: 1. 5 points will be deducted for each violation which includes revealing identification names of individuals or team on finished or

uniforms, using forbidden seasonings, smuggling in forbidden semi-finished or finished products. 2. Incomplete dishes will not earn any points. Contestant must stop work at the final whistle or gong.


TEAM CHALLENGE

Class 26 • The Red Majesty Chef’s Cup [红威厨师杯争霸赛]

6-Course Set Menu 六道套餐

Towards Modern Chinese Avant Garde Cuisine Continuing to inspire the Chinese Chef for their creativity and innovative ideas in today’s modern Chinese Avant Garde cuisine. This is to promote Chinese Chefs to set a new platform in their creativity by retaining the rich Chinese heritage cuisine.

[红威厨师杯争霸赛]是 Culinaire Malaysia 2015 烹饪挑战賽系列賽事之一；旨在提升中式的厨艺，烹艺技巧及品位。即挖掘传统菜

肴的制作方法与现代中式饮食文化内涵的具体表现。

Open to teams from hotels, restaurants, culinary institutions, airlines and catering organisations.

此项比赛公开于所有国内外的酒店，餐馆，餐饮学院，航空公司或有关团体。

Each team must comprise of:

每一支队伍则是由:

1 Team Leader 一位队长

2 Chefs 两位厨师

1 Pastry / Dim Sum Chef 一位糕点或点心厨师

Contest Rules 比赛规则:

The team leader will be responsible for preparation and logistics, and may supervise or participate in cooking during the contest. Teams shall prepare their own ingredients and to cook 4 sets of a 6-course menu served individually where:

队长应引导选手赛事的准备与进行，并可动手参与制作四份六道一人份套餐（个别餐盘）：

1 set for display 一人份展示品

3 sets for Judges 三份评审尝味

2 teams with the highest scoring point will be notified to proceed to the final contest on 02 October 2015 and no repetition the same dishes as in the preliminary round and Semi-final round. There should be no change of members from the original line-up who participated in the preliminary round.

参加 2015 年[红威厨师杯争霸赛]初赛、准决赛及决赛之队长与选手阵容必须相同，不准更换。

晋入 2015 年[红威厨师杯争霸赛]冠亚军之队伍，所制作之菜肴内容不得与初赛、准决赛重复。决赛将由评审会按照规则评选出名次。

决赛在 2015 年 10 月 02 日。

The Organizer reserves the right to rescind, modify or add any of the rules and regulations and their interpretation of these is final. They also reserve the rights to cancel or postpone the whole competition event should it be deemed necessary.

大会在必要情况下保留所有权修改比赛规则及更改比赛章程。

Details of the contest 比赛细节:

Menu writing and name of the dishes must be made available in the kitchens for judges viewing.

配方表和菜肴名称须要有在厨房以给评审参考。

Participants must retain its origin and traditional preparation and taste. It has to be presented in today’s modern Chinese cuisine of the 21st Century.

现代中式烹调须突显传统的烹调方法、原味和文化，及务求展现出二十一世纪新颖的中菜表现方式。

All garnishes and carvings for dishes must be edible.

所有主盘上的装饰品或雕刻品，都必须是可食用的。

All ingredients are provided by Organizer for preliminary, semi-final and final round. All teams are required to create the dishes/menu inside the kitchen upon getting the ingredients.

从初赛到决赛，全部的食材将由大会提供。参赛队伍须以当场设计六道菜肴作品，其出菜序为冷盘、牛或羊肉类热菜、鱼类热菜

（决赛：蔬菜类热菜）、热汤、饭或面条类、甜品或点心。

All dishes must be prepared under the highest hygienic conditions. Artificial colouring or chemical additives (eg monosodium glutamate (MSG), de-foaming fluid, emulsify artificial flavour) are not allowed.

所有的制作成品必须在清洁和卫生的情况下完成。成品必须以不碍食用者健康为主，不可使用人工色素或化学添加物（如味精，消

泡剂，乳化剂和人工香料等）。

Competitors must bring their own plates with length of diameter not more than 32cm.

参赛者必须携带盘子, 直徑少过 32 公分。


TEAM CHALLENGE


Preliminary 初赛:

The 6-course set menu food serving sequence as seafood appetizer, hot beef dish, hot fish dish, lamb hot soup, rice and dessert.

六道菜肴出菜序为海鲜类前菜、牛肉类热菜、鱼类热菜、热羊汤、饭类、甜品或点心各一道为原则。

4 x seafood appetizer: Appetizer weight: 60gm.

海鲜类前菜（冷热不拘）四份（个别餐盘）：前菜重量 60 克。

4 x hot beef dish: Beef must be used as the main ingredient and to be accompanied with appropriate vegetables in proportion. Beef weight: 60gm.

牛肉类热菜四份（个别餐盘）：以牛肉食材为主材料搭配蔬菜为副材烹制。牛肉重量 60 克。

4 x hot fish dish: Fish must be used as the main ingredient and to be accompanied with appropriate vegetables in proportion. Fish weight: 60gm.

鱼类热菜四份（个别餐盘）：以鱼类食材为主材料搭配蔬菜为副材烹制。鱼重量 60 克。

4 x lamb hot soup: All ingredients are provided by Organizer. Soup weight: 100ml.

热羊汤四份（个别餐盘）：热羊汤重量 100 毫升。

** Soup will be served after fish dish as it requires longer hours to boil.

4 x rice dish: Rice weight: 60gm.

饭类四份（个别餐盘）：饭重量 60 克。

4 x dessert: All Dessert weight: 60gm.

甜品或点心四份（个别餐盘）：甜品或点心重量 60 克。

Semi-final 准决赛:

The 6-course set menu food serving sequence as seafood appetizer, hot lamb dish, hot fish dish, beef hot soup, noodle and dessert. Strictly no repetition the same dishes in preliminary round.

六道菜肴出菜序为海鲜类前菜、羊肉类热菜、鱼类热菜、热牛汤、面条类、甜品或点心各一道为原则。其菜肴作品不得与初赛菜肴

作品内容重复。


海鲜类前菜（冷热不拘）四份（个别餐盘）：前菜重量 60 克。

4 x hot lamb dish: Lamb must be used as the main ingredient and to be accompanied with appropriate vegetables in proportion. Beef/lamb weight: 60gm.

羊肉热菜四份（个别餐盘）：以羊肉食材为主材料搭配蔬菜为副材烹制。羊肉重量 60 克。

4 x hot fish dish: Fish must be used as the main ingredient and to be accompanied with appropriate vegetables in proportion. Fish weight: 60gm.

鱼类热菜四份（个别餐盘）：以鱼类食材为主材料搭配蔬菜为副材烹制。鱼重量 60 克。

4 x hot beef soup: Soup weight: 100ml.

热牛汤四份（个别餐盘）：热汤重量 100 毫升。

** Soup will be served after fish dish as it requires longer hours to boil.

4 x noodle dish: Noodle weight: 60gm.

面条类四份（个别餐盘）：面条重量 60 克。

4 x dessert: Dessert weight: 60gm.

甜品或点心四份（个别餐盘）：甜品或点心重量 60 克。


TEAM CHALLENGE


Final 决赛:

A ‘Mystery Box’ items are provided by Organizer. Strictly no repetition the same dishes in preliminary and semi-final round.

大会将会於比赛前宣佈所提供的神秘红箱食材，且其菜肴作品不得与之前的比赛菜肴作品内容重复。

The 6-course set menu food serving sequence as seafood appetizers, hot beef/lamb dish, hot vegetable dish, beef/lamb hot soup, rice and dessert. Strictly no repetition the same dishes in preliminary round.

六道菜肴出菜序为海鲜类前菜、牛或羊肉类热菜、蔬菜类热菜、热牛或羊肉类汤、饭类、甜品或点心各一道为原则。


海鲜前菜（冷热不拘）四份（个别餐盘）：前菜重量 60 克。

4 x hot beef/lamb dish: Beef/lamb must be used as the main ingredient and accompanied with appropriate vegetables in proportion. Beef/lamb weight: 60gm.

牛或羊肉类热菜四份（个别餐盘）：以牛或羊肉类食材为主材料搭配蔬菜为副材烹制。牛肉重量 60 克。

4 x hot vegetable dish: Vegetable weight: 60gm.

蔬菜类热菜四份（个别餐盘）：蔬菜重量 60 克。

4 x hot beef/lamb soup: Soup weight: 100ml.

牛或羊肉类热汤四份（个别餐盘）：热汤重量 100 毫升。

** Soup will be served after vegetable dish due to require longer hours to boil.

4 x rice dish: Rice weight: 60gm.

饭类四份（个别餐盘）：饭重量 60 克。

4 x dessert: Dessert weight: 60gm.

甜品或点心四份（个别餐盘）: 甜品或点心重量 60 克。

Seasoning and paste provided by Organizer 调味料、酱料将由大会提供：

Cooking oil, soy sauce, white vinegar, salt, sugar, black pepper powder, white pepper powder, potato flour, oyster sauce, butter, chilli sauce, honey.

烹调食用油、酱油、白醋、盐、白糖、黑胡椒粉、白胡椒粉、太白粉、耗油、奶油、辣椒酱、蜂蜜。

Competition schedule 赛程：

Briefing : 10 minutes

作简要指点 : 10 分钟

Recipe and Menu Writing : 30 minutes

写配方表和菜单 : 30 分钟

Cooking competition will be after menu writing and menu name ended.

比赛将在写菜单和菜肴名称完成后开始。

Timing of food serving to Judges for tasting as below 出菜时间规定:

Preliminary 初赛

After competition begin, by 80 minutes serving the 1st course, follow by every 20 minutes serving the subsequent dishes. Dessert will be serving at 180 minutes.

比赛开始后，第 80 分钟出第一道菜，其后每隔 20 分钟依序出菜，必须在第 180 分钟完成甜品或点心出菜。

Semi-final 准决赛



Final 决赛




TEAM CHALLENGE


The Organizing Committee will provide the following equipment for each team 大会提供设备：

Equipment for each team 每组设备器材清单:

1 unit 4-ring burner stove 四头炉灶 1 unit Soup pot 汤锅

1 unit Combi oven 烤箱 12 units Tasting plate 试味盘

1 unit Counter chiller 冷藏箱 2 units Tasting bowl 试味碗

1 unit Single sink with tap water 单水槽自来水 10 pairs Chopstick 筷子

2 units Working station 工作台 5 each Large and small steel spoon 大小铁汤匙

1 unit Gas range lighter 瓦斯点火枪 2 units Skimmer 漏杓 / 炸镭

1 unit Air-blast wok 锅炉 5 units Steel bowl (dia. 30cm) 铁盘（直徑 30 公分）

2 units Wok ladle 炒匙 12 units Tin bowl (mar dish) 马碗

1 unit Spatula 铲子 2 units Wok brush 竹刷

6 units Steel plate for raw food 置放生食材白钢托盘

Contest Related Matters 参赛有关事项:

Activity fee for opening ceremony, award presentation ceremony and closing party expenses will be fully sponsored by the Contest Administrator.

开幕及颁奖典礼和感谢酒会由大会提供。

The Contest Organizer will not be held responsible for any damage to or loss of exhibit, equipment, utensils or personal effects of competitors.

主办单位概不保管比赛队伍所携带之器材及各人之财物。



0 – 10 points


0 – 25 points

Service

0 – 05 points


0 - 10 points


0 - 50 points

At the sound of the first whistle or gong, the contest begins. Contestants will be reminded 30 minutes before the end of contest time. The second sound of the whistle or gong will mark the completion of the contest.

第一声哨（锣）响，表示比赛开始。比赛结束前的 30 分钟，提示比赛结束时间。第二哨或锣响，表示比赛结束。

Incomplete dishes will not earn any points. Contestant must stop work at the final whistle or gong and clean the competition kitchen.

比赛时间结束时，未完成的作品即不算分，所有仍在进行制作的动作停止，马上清理比赛现场。


TEAM CHALLENGE

Class 27 • Nyonya’s Heritage Family meals in 6 platters (1) Appetizer, (1) Fish Soup, (1) Chicken, (1) Seafood, (1) Starch – rice and (1) Dessert Peranakan food is probably one of the world’s earliest “fusion” foods. Combining the cooking styles of Chinese cuisine and mixing that with the spices and curries of South East Asia, it is glorious food that is not to be missed. Rich in ingredients and “rempah” (spices) uniquely found in countries that lie along the Straits of Malacca. Open to teams from hotels, restaurants, culinary institutions, airlines and catering organisations. Each team must comprise of: 1 Team Leader 2 Chefs 1 Pastry Chef Each team will prepare a complete 2 sets of 6 dishes, serving portion for 6 persons, in a complete family meal. Any new or non-related dishes from the theme will be disqualified. The family set meal will be judged strictly on authenticity. The set must include the following: 1 x appetizer 1 x fish soup 1 x chicken accompanied by appropriate vegetables 1 x seafood accompanied by appropriate vegetables 1 x starch – rice 1 x dessert Menu has to include appropriate dressings, sauces and condiments (no aspic is allowed to use). Teams shall prepare their own ingredients and are allowed 2 hours to cook 2 sets of 6-course menu served in platter: 1 set for display 1 set for Judges’ tasting Notes for preparation of food:

Basic sauces, stock and dough can be brought.

80% of all raw food can be trimmed, cut or marinated. The remaining 20% must be produced in the kitchen on the day of the competition.

All items on plate must be edible.

Fish portions may be brought ready to cook. A menu must be placed on the table (will not be judged) and 1 set of 6 platters to be displayed. Competitors can bring along any related props to enhance their displays (will not be judged). Competition schedule: Briefing : 30 mins Cooking : 2 hours Judges Tasting : after 120 minutes cooking **All platters to be served at the same time.



0 – 10 points


0 – 25 points

Service

0 – 05 points


0 - 10 points


0 - 50 points


TEAM CHALLENGE

Class 28 • Crystal Ice Masterpiece A platform to set new benchmark for professional Artistry Chef (Ice Carver) and allowing them to show their creative ideas. To showcase the strength of each participating team of their team skills as well as their carving techniques and creativity. Each team comprises of:

2 Artist Chefs To execute an ice carving showpiece within 120 minutes of competitors’ own preferred design. Each competitor will be provided with 3 blocks of ice measuring 120cm x 50cm x 30cm. No replacement if there is breakage. Ice carving should consist 2 different artwork and must show skills of attaching ice. Competitors will have to provide their own tools. Welding with dry ice is allowed, but must be provided by the participants. Electrical tools are allowed. A standard 240w power point will be provided. Competitors are to bring their extension cord. No coloring of the ice is allowed. In order to be judged, sculptures must remain standing until the judging process is completed, in which it may take up to approximately 30 minutes. Safety measures:

Each participant is responsible for his or her own safety as well as safety of other competitors and the general public.

All participants are also responsible for the safety of their sculptures.

The Organizing Committee reserves the right to remove any sculptures which his/her determines to be a safety hazard.


Technical Skill

o Difficulty 0 - 10 points


o Finished appearance 0 - 10 points

o Structural techniques 0 - 10 points

Design Composition

o Proportion or symmetry 0 - 10 points

o Design and composition 0 - 10 points


Creativity 0 - 25 points


TEAM CHALLENGE

Class 29 • Fruits Sculpture Each team comprises of:

2 Chefs To carve a minimum 8 (eight) numbers of fruits within the time limit of 90 minutes with the theme of Flourishing Flora. Carvings should be more than 50% of the fruit or else are not be considered. There should consists 4 (four) different floral carving designs. No pre-slicing or cutting allowed. Glues and needles are prohibited during competition. Other decorative items could be placed on table in prior to enhance end product. A base to support the complete carving will be allowed and can be prepared 15 minutes in prior. Participants will be given a working table of 180 cm x 90 cm (oblong table). Minimum compulsory items to be used or should consist of: Watermelon, honeydew, papaya and carrot. No adhesive glue is allowed. Display table will be subjected to space availability. Showpiece must be compatible for buffet table. Carving with highest point will receive a Best Team Floral Fruit Carving Award.


Suitable In Complementing Food Display As the exhibits are meant to be displayed on a buffet table, they should be designed to complement food display.

0 - 20 points

Presentation and General Impression Depending on material used, the finished exhibit must present a good impression based on aesthetic and ethical principles.

0 - 30 points

Technique and Degree of Difficulty This is judged by the artistry, competence and expert work involved in the execution or preparation of the exhibit.

0 - 50 points


TEAM CHALLENGE

Class 30 • The Dream Team The 'Dream' is set to continuously keep up with new and evolving food trends but also showcase the importance of professional service rendered to guests in the Food and Beverage outlets/industries. Participation is open to one team per establishment- from hotels, restaurants, culinary institutions, airlines and catering companies. Each team should comprise of: A total of three (3) crews per team from one (1) establishment. Two (2) service crews:- one (1)waiter/ress, one (1) bartender or student to serve in the role mentioned, (Supervisor and above,

Instructor, Trainer and Lecturer are not allowed to participate). One (1) Chef de Partie or below. (Supervisor and above, Instructor, Trainer and Lecturer are not allowed to participate). Requirements: Recipe and a photograph must be submitted by 1st July 2015 to Culinaire Malaysia 2015 Secretariat via email at [email protected] and [email protected] All preparation food ingredients must be HALAL and the set menu must consist of the following: The theme for this challenge is “Asean Flavours”. To prepare a 4-course set menu consisting of Appetizer/Salad, Soup, Main Dish, Dessert and Beverages (Hot & Cold) within

two (2) hours. The menu should reflect creativity and innovation that show diversity of the authentic ASEAN dishes in a modern and

contemporary style. Five (5) portions per course (three (3) for Diners and two (2) for Judges) including pre-meal cocktail/mocktail and specialty

coffee. All items on the plate must be edible.

Welcome Drink: you required to create your own refreshing welcome drink, while the guest is waiting to be seated Pre-meal Cocktail/Mocktail: you are required to prepare a pre-meal cocktail/mocktail prior before your first course is served. Appetizer/Salad: to be tossed in front of diners, plated and served. Soup: presentation is at your discretion. Main course: you are required to carve (meat, seafood or poultry) in front of the diners, portion, plate and serve. Each portion must have two (2) vegetables and one (1) starch. Dessert: hot dessert and flambé of own creation to be prepared in front of the diners. Create a dessert that has flame not necessary must have alcohol. Specialty Coffee: own creation to be prepared in front of the diners. Create a specialty that has flame but not necessary must have alcohol. Diners must be served either stilled or sparkling water throughout their meal. If wine is to be served, the waiter must introduce the wine to the diners. * Wine - alcoholic/non-alcoholic is optional Participants must be able to describe all beverages served to customer to pair with food, whether is alcoholic or non-alcoholic. Competition Schedule: Briefing : 0800hrs - 0830hrs Briefing : 1400hrs - 1430hrs Mise-en-place : 0900hrs - 1030hrs Mise-en-place : 1500hrs - 1630hrs Restaurant set up : 0930hrs - 1030hrs Restaurant set up : 1530hrs - 1630hrs Competition Start : 1100hrs - 1330hrs Competition Start : 1700hrs - 1830hrs Q & A Q & A Diners will arrive either at 1130hrsor1730hrs and will be seated by a member of your team. The dining experience for the Diners will begin upon arrival at the entrance of the restaurant.



TEAM CHALLENGE

Class 30 • The Dream Team Appearance Table Set Up Basic table set-up at the very minimum; should reflect the 4-course set menu. Table set-up for three (3) Diners. You are required to bring all the items necessary for table setting ie: table cloth, napkins, cutleries, crockery etc. A menu card featuring your Menu and Beverages must be placed on the table. ALL areas involved in table-setting including napkin folding will be judged, and points awarded accordingly. Kitchen All raw materials for food preparation, selection of beverages (wines, carbonated drinks etc) must be brought in by 0700hrs or

1330hrs. Basic sauces, stock and dough can be brought in. 80% of all raw food can be trimmed, cut or marinated, while the balance of 20% must be done on-site. Fish portions may be brought in ready to cook.

Personal Grooming You are required to be properly attired as grooming and hygiene is observed at all times. Provided by Organizer The Organizer will provide each team the following: Work space with two (2) tables and two (2) power points. A table - 3' x 3’ and three (3) chairs. You may bring your own chairs. Chiller and sink to be shared. You will have to bring ALL other items required for you to execute your menu and service effectively and efficiently. Delivery

All items must be delivered by 0700hrs or 1330hrs.

Team manager and colleagues may assist in UNLOADING to mise-en-place area ONLY. And packing up once the team has completed their clean up.


TEAM CHALLENGE

Class 30 • The Dream Team


Technical Judge

Overall GROOMING AND PRESENTATION

TEAMS

1 2 3 4 5 6 7

Hygiene

No body odour

Hands are clean and not dirty/oily

Fingernails clean

Open wounds/sores treated and covered

Score (1 – 10)

Uniform

Uniform is clean, neatly pressed

Uniform is fitting

Shoes are clean and polished

Appropriate footwear

Score (1 – 10)

Others

Posture is good

Hair is neat

No excessive accessories

Score (1 – 10)

Social Skills

Smiling

Cheerful

Eye contact

Confident

Approachable

Can communicate well

Make guests feel comfortable

Attentive

Not over familiar with guest

Score (1 – 10)

Legend

Poor: 1 – 3 mark TEAMS 1 2 3 4 5 6 7

Average: 4 – 6 marks TOTAL SCORE ( /40)

Good: 7 – 8 marks

Excellent: 9 – 10 marks

Judge Name: ___________________________ Judge Signature: ________________________


TEAM CHALLENGE



Technical Judge

Overall QUALITY OF SERVICE

TEAMS

1 2 3 4 5 6 7

Hygiene

Equipment used are clean

Equipment are handled properly

Workstation is neat at all times

Score (1 – 10)

Technical Approach

Confident

Attentive/anticipate guests’ needs

Paid attention to details

Good interactive skills with guests

Friendly but not over familiar

Food/beverage is served in a timely manner

Food/beverage is served to the correct guests

Clearing of soiled dishes is correct

Safety guidelines are observed

Correct etiquette/sequence is followed

Score (1 – 10)

Legend

Poor: 1 – 3 mark TEAMS 1 2 3 4 5 6 7


Good: 7 – 8 marks




TEAM CHALLENGE



Technical Judge

Mise-en-place MENU DESIGN

TEAMS

1 2 3 4 5 6 7

Format of Menu

Legible

Neat

Score (1 – 10)

Menu Terminology

Description of menu is extensive

Correct description of menu

Correct flow of courses

Correct spelling

Score (1 – 10)

End Product Presentation

Design is original/creative

Menu design is balanced

Good combination of colour

Score (1 – 10)

Legend

Poor: 1 – 3 mark TEAMS 1 2 3 4 5 6 7


Good: 7 – 8 marks




TEAM CHALLENGE



Technical Judge

Mise-en-place TABLE SETTING FOR 3PAX

TEAMS

1 2 3 4 5 6 7

Hygiene

Hands/fingernails are clean, open wounds covered

Grooming and uniform is neat and professional

Proper handling of equipment

Linen is clean, neat and not torn

Equipment is clean (Service items are clean and polished)

Score (1 – 10)

Mise-en-place

Accuracy of mise-en-place

Completeness

Not excessive or cluttered work stations

Neatly arranged equipment and items

Score (1 – 10)

Technical Approach

Posture/confident/flair

Good alignment of glassware

Good alignment of silverware

Good alignment of chinaware

Equipment in accordance with organisational procedures

Workflow is smooth and productivity is optimal

Score (1 – 10)

Presentation of Table Set-up

Chairs are properly aligned and cleaned

Table is neat, tidy and clean

No excessive equipment on table

Table cloth is aligned, neat and correctly laid

Creativity and theme are clearly expressed

Score (1 – 10)

Legend

Poor: 1 – 3 mark TEAMS 1 2 3 4 5 6 7


Good: 7 – 8 marks




TEAM CHALLENGE



Technical Judge

Lunch Service APPETIZER/SALAD, SOUP, MAIN COURSE, DESSERT

TEAMS

1 2 3 4 5 6 7

Technical Approach

Posture of service staff is good

Service staff is confident

Workstation is neat and equipment clean

Correct handling of equipment (hygienic)

Minimal wastage

Score (1 – 10)


Presentation of appetizer is appetizing

Good arrangement of elements

Balance of colour

Good portioning

Garnishes used are appropriate and fresh

Crockery used is appropriate

Equipment clean (Clean and polish service items)

Score (1 – 10)

Legend

Poor: 1 – 3 mark TEAMS 1 2 3 4 5 6 7


Good: 7 – 8 marks




TEAM CHALLENGE



Technical Judge

Lunch Service BEVERAGE (HOT AND COLD) SERVICE

TEAMS

1 2 3 4 5 6 7

Hygiene

Equipment is clean (Service items are clean and polished)

Glassware is clean (Clean and polish)

Hygienic handling of equipment and ingredients

Workstation is neat

Overall hygiene is observed when preparing drink

Score (1 – 10)

Technical Approach

Posture of service staff is good

Service staff is confident

Correct procedures in beverage service

Correct procedures in beverage preparation

Correct portioning of items/ingredients

Presence of flame is observed (optional)

Beverage being served at the right temperature accordingly

Minimal wastage

Taste of the beverage being served

Ladies’ First Rule observed

Safety guidelines are observed

Score (1 – 10)


Creative and unique presentation

Crockery and glassware used is appropriate

Beverage looks presentable

Beverage amount was adequate

Score (1 – 10)

Legend

Poor: 1 – 3 mark TEAMS 1 2 3 4 5 6 7


Good: 7 – 8 marks




TEAM CHALLENGE

Class 30 • The Dream Team NOTES Winners will be announced at the end of each competition day. Preparation Practice Area There will be an area designated for the competitors’ preparation/practice. This area will be reserved for the competitors; volunteers and supporters may not be present in this area without consent from the Organiser. Competitors will be able to store their equipment, accessories, ingredients, etc. in this area. Refrigerators and freezers will be provided for any ingredients that need to stay chilled or frozen. This area will also include a dishwashing station for competitors to wash glass and barware. Competitors are responsible for cleaning their own dishes and glassware, and keeping track of these items. Runners and event staff are not responsible for breakage or loss of dishes or competitor items. Outstanding the Dream Team The team scoring the highest points will be awarded The Dream Team Challenge Trophy. The two Runner-Up Teams will also receive an award. The recipient of the Challenge Trophy will be announced on 02 October 2015 (should there be a tie for the Gold Medal, the

Trophy will be awarded to the team with the highest score in the Menu Knowledge category). Judges’ decision is final.

Event briefing: Monday, 28 September 2015 at 1400 hours at Kuala Lumpur Convention Centre, Main Competition Hall.


GOLD OPULENCE SERVICE

Notes for Competitors:

1. All competitors must bring along all equipment, crockeries, cutleries, glassware, utensils for the stated class.

2. It is your responsibility to make sure that you have all the necessary equipment required for the stated class.

3. Competitors who wish to use background music for their competition are requested to bring their own cassettes/CD/DVD and

cassette/CD/DVD player. Competitors are encouraged to bring additional backup copies in case their original piece does not

work due to unforeseen technical circumstances.

4. There will not be any testing of cassettes/CD at the competition venue; hence, competitors are request to test their

cassettes/CD/DVD at home as well as to ensure that the tape/CD/DVD is pre-set to start the song/music of their choice. The

competitor must have an assistant to play the song/music for him/her.

5. Song/music, dance group or other gimmicks are allowed but will not be judged.

6. The Organizing Committee will not provide any equipment for all classes under F&B Services Categories.

7. Teams wishing to seek Judges' comments should make an appointment with the Judging Team Leader (via the Secretariat)

on the day of their competition.





Class 31 Table Setting

Class 32 Flair Tending

Class 33 Fruit Flambé

Class 34 Barista Championship

Class 35 Latte Art Championship 2015 Class 31 • Table Setting The objectives of this competition are to judge and measure the standard of competitor in their techniques, skills and overall knowledge in service and food served in setting up a table based on one theme below: An Asean Affair Take us around the Asean Region.............. Wherever captures your imagination. Make it CASUAL & FUN. Transport your guests on an exciting ASEAN travel adventure. Participation is open to a maximum of two (2) service / student personnel per establishment from hotels, restaurants, culinary institutions, airlines and catering companies. (Instructor / Lecturer / Trainer / Supervisor and above are strictly not allowed to take part). Requirements: Table set-up for four (4) diners for a 4-course set menu. Each table must have a centre piece that functions solely as a decorative item (not more than 9” or 23cm in height). You are required to bring ALL the items necessary for table setting ie table cloth, napkins, cutleries, crockery etc. A menu card or stand featuring your Menu and Beverages must be placed on the table. A soiled table cloth must be placed, and replaced with a clean one. ALL areas involved in table-setting including napkin folding will be judged, and points awarded accordingly. Competition Schedule

Briefing : Heat 1 - 0915hrs & Heat 2 - 1215hrs

Mise-en-place : Heat 1 - 0930hrs & Heat 2 - 1430hrs

Competition start : Heat 1 - 1000hrs & Heat 2 -1500hrs

Removal of Display (Table Setting) : Heat 1 - 1200hrs & Heat 2 - 1700hrs

Mise-en-place : 20 minutes

Table Set-up : 15 minutes

Final Check : 05 minutes

Judges Q & A : 20 minutes YOU ARE REQUIRED TO BRING One (1) square table – 1m x 1m Four (4) dining chairs Centrepiece Crockery, utensils, and ALL other items required for a table set-up must be brought in by 0900hrs or 1400hrs The Organizer will provide each team the following: Work space with one (1) working table - 6' x 2', this needs to be dressed You will have to bring ALL other items required for you to execute your table set-up effectively and efficiently. DELIVERY All items must be delivered by 0900hrs or 1400hrs. Team manager and colleagues may assist in UNLOADING to mise-en-place area ONLY. And packing up once the team has

completed their clean up.



Class 31 • Table Setting Personal Grooming You are required to be properly attired. Grooming standards and hygiene observed at all times. Establishment logo should preferably NOT be displayed on the attire worn during the competition

NOTES All entry forms must be submitted by 1st July 2015 to Culinaire Malaysia 2015 Secretariat via email at [email protected] and [email protected] The Organizing Committee reserves the right to revise the schedule of competition without prior notice. Competitors must report to the respective Counter at least 30minutes before the scheduled time. Competitors not present at their scheduled time will be considered no-shows and will be disqualified. Judges’ decision is final. EXCELLENCE GOLD MEDAL Winners will be announced at the end of each competition day at the Medal’s Board. All Gold medal winners will automatically qualify for the Excellence Gold Medal award, which they will require to come back on

the last day to compete for the Excellence Gold Medal. The theme must remain the same and you are not allowed to change anything. In the event there are two (2) or more Gold medal winners with the same score, the winner with the highest score in Menu

Knowledge and Technical Skills will be qualified to enter for Excellence Gold (should there be a tie, the Medal will be awarded to the Competitor with the highest score in the Table Set Up).

Only one (1) Excellence Gold medal will be awarded. Most Outstanding F&B Personnel Presented to the individual contestant who accumulates the highest points in any of his/her best three (3) classes as below:

o Table Setting (class 31), Fruit Flambé (class 33) and Cocktail (class 36).

Points accumulated from any other classes will not be included for this award. Event briefing: Monday, 28 September 2015 at 1400 hours at Kuala Lumpur Convention Centre, Main Competition Hall.


Table Set Up 0 – 10 points

Menu Knowledge 0 – 20 points

Mise-en-place 0 – 10 points

Technical Skills 0 – 10 points

Personal Grooming Standards 0 – 10 points

Timing / Speed 0 – 10 points

Safety / Hygiene Practices 0 – 10 points

Centre Piece 0 – 05 points

Changing / Laying Of Table Cloth 0 – 05 points

Theme 0 – 05 points

Organization / Presentation 0 – 05 points




Class 32 • Flair Tending The objectives of this competition are to judge and measure the standard of competitor in their techniques, skills and knowledge in preparing a concoction of drink. Participation is open to a maximum of two (2) service / student personnel per establishment from hotels, restaurants, culinary institutions, airlines and catering companies. Instructor / Lecturer / Trainer / Supervisor and above are strictly not allowed to take part. Requirements:

To prepare a drink with competitor’s own recipe.

Recipe and a photograph must be submitted by 1s July 2015 to Culinaire Malaysia 2015 Secretariat via email at

[email protected] and [email protected]

There is no limit to the number of ingredients.

Each bottle for the flair routine must contain at least 3cl of actual alcoholic beverages, syrup and juices used in the recipe.

The overall content of the cocktail shall not be less than 7cl (international standard).

Spirits/liquor used must be readily available in Malaysia.

Dairy products and their substitutes with the exception of fresh milk, cream and eggs are not allowed.

Two (2) portions must be prepared simultaneously; one (1) portion for display and one (1) portion to be divided into three (3)

equal portions/glasses for the Judges.

Standard measure for all recipes must be expressed in centilitres (cl).

Preparation, presentation and service are limited to five (5) minutes per drink.

Competition Schedule

Briefing : 1300hrs

Mise-en-place : 1330hrs

Competition start : 1400hrs

Flair and concoction of the drink : 05 minutes per participants

Q&A : 05 minutes

Removal of Display : 1830hrs Mise-en-place / Preparation Area All ingredients including and not limited to selection of beverages must be brought in by 1200hrs. Personal Grooming You are required to be properly attired. Grooming and personal hygiene will be observed at all times. Preferably no establishment logo should be displayed on the attire worn during the competition. The Organizer will provide the following: One (01) competition table and 2 power points. The competitor has to bring ALL other EQUIPMENT, INGREDIENTS required to execute you recipe effectively and efficiently for the competition. Delivery All items must be delivered by 1200hrs. Team manager and colleagues may assist in UNLOADING to mise-en-place area ONLY. And packing up once the team has






Class 32 • Flair Tending NOTES The Organizing Committee reserves the right to revise the schedule of competition without prior notice. Competitors must report to the respective Counter at least 30minutes before the scheduled time. Competitors not present at their scheduled time will be considered no-show and will be disqualified. Winners will be announced at the end of each competition day at the Medal’s Board. Judges’ decision is final. PREPARATION PRACTICE AREA There will be an area designated for the competitors’ preparation/practice. This area will be reserved for the competitors; volunteer sand supporters may not be present in this area without consent from the Organiser. Competitors will be able to store their equipment, accessories, ingredients, etc. in this area. Refrigerators and freezers will be provided for any ingredients that need to stay cold or frozen. This area will also include a dishwashing station for competitors to use to wash glass and barware. Competitors are responsible for cleaning their own dishes and glassware, and keeping track of these items. Runners and event staff are not responsible for breakage or loss of dishes or competitor items. EXCELLENCE GOLD MEDAL All Gold medal winners will be automatically qualified for the Excellence Gold Medal award. In the event there are two (2) or more Gold medal winners with the same score, the winner with the highest score in Flair Tending

will be awarded Excellence Gold Medal (should there be a tie, the Medal will be awarded to the Competitor with the highest cumulative score in Appearance, Aroma and Taste)

The winner of Excellence Gold Medal will be announced at the end of the event. Only one (1) Excellence Gold Medal will be awarded.



Mocktail Tasting Mocktail no: __________________________ Judge’s Signature: _______________________

APPEARANCE AROMA TASTE

EXCELLENT:

10 Points

9 Points

8 Points

EXCELLENT:

8 Points

7 Points

6 Points

EXCELLENT:

17 Points

16 Points

15 Points

VERY GOOD:

6 Points

5 Points

VERY GOOD:

5 Points

4 Points

VERY GOOD:

11 Points

10 Points

GOOD:

4 Points

3 Points

GOOD:

3 Points

2 Points

GOOD:

8 Points

7 Points

FAIR:

2 Points

FAIR:

1 Point

FAIR:

5 Points

OVERALL IMPRESSION OF MOCKTAIL:

EXCELLENT:

7 Points

VERY GOOD:

5 Points

GOOD:

3 Points

FAIR:

1 Point



Class 32 • Flair Tending


Technical Jury (Efficiency)

Contestant Number: __________________________

Each competitor starts with 35 points.

To prepare two (2) different types of drinks, each drinks three (3) portions.

Marks are deducted based on mistakes made and inefficiency in executing certain task.

Range for Deduction

Marks Deducted

1

Presentation of Bottles (Bottles must be shown to the public and the judges)

-1 point -1 point -2 point

Does not show the labels to the public (on bar top)

Does not present the bottles to the public

Does not place the ingredients according to recipe order (Maximum penalization -2 points)

2

Handling Ice and Bar Tools -1 point -3 points -2 point

(Contestant will be penalized for improper handling of ice and/or bar-equipment)

Ice cube dropping

More than 1 ice cube dropping

Utensils dropping / Bottle dropping (Maximum penalization -3 points)

3

Emptying Excess Water -3 points -3 points

(Contestants are to consider emptying excess water from mixing glass and shaker and the disposal of water excess will be taken into account)

Does not dispose the water from glasses, shakers or cups

Does not cool down any of the above mentioned (In this case, only three or no points at all will be penalized)

4

Spillage -3 points

(Liquid spillage of ingredients to be penalized)

Spillage over the bar top during preparation and flaring

(In this case, only three or no points at all will be penalized)

5

Lack or excess of ingredients

-2 points -3 points -3 points

Lack or excess of any ingredient according to the recipe

Glasses are balanced but short or too long

Does not fill in the quantity required

(Maximum penalization -3 points)

6

Recipe &Garnishes Skills -1 point - 1 point - 2 points - 3 points Disqualified

(To consider neatness and care in preparing,

handling and assembling the garnish. Cleanliness degree will also be taken into account)

Garnishes items falling apart

Contestant fails to place the items at the first attempt

Garnish different as mentioned in recipe

Use of forbidden garnishes elements

More ingredients then permitted (6ingredients) (Maximum penalization -3 points)



Class 32 • Flair Tending



Range for Deduction

Marks Deducted

7

Bartending Techniques 0-4 points 0-4 points 0-4 points 0-4 points

(Cleanliness and skills will be taken into account)

Contestant fails to properly handle bar material

Lack of elegance when working

Does not pour ingredients according to correct order (- to = Alco)

Any of the steps have been badly executed

(Maximum penalization - 4 points)

8

Glassware Handling -3 points

(Skills when general handling glasses will be taken into account)

Contestant fail to hold glasses from their bottom

Contestant hits empty glasses or cups on the bar top

Contestant hits full glasses or cups on the bar top (In this case, only three or no points at all will be penalized)

9

Efficiency in general -1 point -2 points -0–4points

(To consider contestant’s knowledge, skills and ability when preparing the cocktail)

Contestant’s hesitancy

Steps accomplished in incorrect order

Contestant’s personal appearance and uniform

10

Time Limit (max 5 min) 5 – 35

(Contestants will be penalized if they exceed the 5 minutes)

0 – 5 seconds overtime (-5)



More than 61 seconds (-35)

Total Points Deducted

Time needed by the contestant

Total penalization, 0 to 35

Total positive punctuation

Judge’s Signature:

Total Score:



Class 33 • Fruit Flambé The objectives of this competition are to judge and measure the standard of competitor in their techniques and skills in Flambé. Participation is open to a maximum of two (2) service / student personnel per establishment from hotels, restaurants, culinary institutions, airlines and catering companies. Instructor / Lecturer / Trainer / Supervisor and above are strictly not allow to take part. Requirements:

To prepare a local fruit flambé dessert with competitor’s own recipe; a minimum of two (2) and a maximum of three (3) different

types of local fruits that incorporate a pudding or pastries.

Recipe and a photograph must be submitted by 1st July 2015 to Culinaire Malaysia 2015 Secretariat via email at


You are required to demonstrate the technique and skills on caramelisation.

The colour can be best described as that of an old copper pan. Perfect caramel should be cooked until its dark, reddish-brown,

and just past the point where it starts to smoke.

Preparation of fruits can be done prior to the proper competition after the briefing.

All other preparation except sauces and coulis must be executed on the spot. Two (2) portions must be prepared simultaneously

within 10 minutes; one (1) portion for display and one (1) portion for the Judges.


Competition Schedule – 29th-30th September 2015 & 1st October 2015

Briefing : 1000hrs

Mise-en-place : 1045hrs – 1115hrs


Fruit Flambé : 10 minutes per participant

Q&A : 05 minutes

Removal of Display : 1430hrs Competition Schedule – 2nd October 2015

Briefing : 0830hrs

Mise-en-place : 0915hrs – 0945hrs


Fruit Flambé : 10 minutes per participants

Q&A : 05 minutes

Removal of Display : 1200hrs Mise-en-place All ingredients including and not limited to selection of beverages must be brought in one (1) hour before competition. Preparation Practice Area There will be an area designated for the competitors’ preparation/practice. This area will be reserved for the competitors; volunteer sand supporters may not be present in this area without consent from the Organiser. Competitors will be able to store their equipment, accessories, ingredients, etc. in this area. Refrigerators and freezers will be provided for any ingredients that need to stay cold or frozen. This area will also include a dishwashing station for competitors to use to wash glass and barware. Competitors are responsible for cleaning their own dishes and glassware, and keeping track of these items. Runners and event staff are not responsible for breakage or loss of dishes or competitor items. Personal Grooming You are required to be properly attired. Grooming standards and personal hygiene will be observed at all times. Establishment logo should preferably NOT be displayed on the attire worn during the competition. The Organizer will provide the following: One (01) competition table and two (2) power points The competitor has to bring ALL other EQUIPMENT, and INGREDIENTS required to execute you recipe effectively and efficiently for the competition. Delivery All items must be delivered one (1) hour before competition schedule. Team manager and colleagues may assist in UNLOADING to mise-en-place area ONLY. And packing up once the team has





Class 33 • Fruit Flambé NOTES The Secretariat of Culinaire Malaysia 2015 reserves the right to revise the schedule of competition without prior notice. Competitors must report to the respective Counter at least 30minutes before the scheduled time. Competitors not present at their scheduled time will be considered no-show and will be disqualified. Winners will be announced at the end of each competition day at the Medal’s Board. Judges’ decision is final. BEST OF THE BEST CHALLENGE Each day two (2) winners will be qualified for the Best of the Best Challenge on the last day. Gold medal winner will be automatically qualify for the Best of the Best Challenge. In the event there are more than two (2) Gold medallists with the same score, the winner with the highest cumulative score in

Flambé and Caramelisation Techniques will qualify for the Best of the Best Challenge. If there is only one (01) Gold medallist and two (2) or more Silver medallists, the Silver medallist with the highest cumulative

score in Flambé and Caramelisation Techniques will qualify for the Best of the Best Challenge. The winner of Best of the Best Challenge will be announced on the last day of the event. Only one (1) medal, Excellence Gold

will be awarded.

Most Outstanding F&B Personnel Presented to the individual contestant who accumulates the highest points in any of his/her best three (3) classes as below:

o Table Setting (class 31), Fruit Flambé (class 33), and Cocktail (class 36)

Points accumulated from any other classes will not be included for this award. Event briefing: Monday, 28 September 2015 at 1400 hours at Kuala Lumpur Convention Centre, Main Competition Hall.


Flambé Techniques (No flame, No burst of flame) 0 – 15 points

Caramelisation Techniques 0 – 20 points

Taste (Salty, Savoury, Sour, Bitter, Sweet, Spicy) 0 – 10 points

Innovation - Recipe – Originality 0 – 10 points

Correct Measurement / Concoction 0 – 10 points

Method Of preparation/correct Steps 0 – 05 points

Safety / Hygiene Practices 0 – 05 points

Mise-en-place (Arrangement Of Flambe Table) 0 – 05 points

Name 0 – 05 points

Timing / Speed 0 – 05 points

Personal Grooming Standards 0 – 05 points

Organization / Presentation 0 – 05 points



Class 34 • Barista Championship 1.0 TERMS & CONDITIONS Upon submitting a Competitor Registration Form, competitors acknowledge that they understand the following terms & conditions. Please note that these terms and conditions include individual responsibilities and requirements of representation imposed on the winner. Each competitor must read and abide by the Competitor Code of Conduct. 2.0 THE COMPETITION

A. Competitors will be judged by four (4) Sensory Judges, two (2) Technical Judges and one (1) Head Judge. B. Each competitor will serve each of the four sensory judges a single espresso, a single cappuccino and a signature

beverage of his/her choice (espresso-based and alcohol-free), for a total of twelve drinks, during a period of fifteen minutes. C. The order in which the drinks are served is the competitors’ decision; however, each category of drinks must be served

consecutively. D. Each category of drinks may be served at the competitor’s discretion (i.e. one drink at a time, two at a time or all four

simultaneously). Sensory judges will begin evaluating his/her drink as soon as it is served. (Please note: If a competitor serves a drink out of category order, he/she will be disqualified).

E. The four drinks of each category must be identical in content. F. All four drinks within each category of drinks must be prepared using the same coffee. G. Competitors can prepare each category of drinks (i.e. the espressos, cappuccinos, and signature beverages) using

different coffee. H. Latte art expression may take any form as the competitor chooses. Latte art does not need to be identical on all four drinks

in the same set. I. Competitors may produce as many drinks as they like during the competition. Only the drinks served to the judges will be

evaluated. 2.1 BEVERAGE DEFINITION 2.1.1 Espresso

A. An espresso is a one-ounce beverage (25 to 35ml including crema). B. An espresso is prepared with various grams of coffee (depending on the coffee and the grind). C. The espresso will be brewed at a temperature between 195-205 degrees Fahrenheit, 90.5-96 degrees Celsius. D. The espresso machine brewing pressure will be set between 8.5 to 9.5 atmospheres. E. Extraction time is recommended to be between 20 to 30 seconds; however, not mandatory. F. Extraction times must be within a 3.0-second variance of each other within each category of drinks. G. The espressos must be served in a two- to three-ounce (60 to 90ml) cup with a handle. H. Espressos must be served to the judges with a spoon, napkin and water.

2.1.2 Cappuccino

A. A cappuccino is a coffee and milk beverage that should produce a harmonious balance of rich, sweet milk and espresso. B. The cappuccino is prepared with one (1) single shot of espresso, textured milk and approximately 1 centimetre of foam

depth (assessed vertically). C. A traditional cappuccino is a five- to six-ounce beverage (150 to 180ml). D. The cappuccinos may be served with latte art or traditional style. E. The cappuccinos must be served in a five- to six-ounce (150 to 180ml) cup with a handle. F. Any additional toppings, sugar, spices or powdered flavourings are not allowed. G. Cappuccinos must be served to the judges with a spoon, napkin and water.

2.1.3 Signature Beverage

A. A signature beverage is a freestyle espresso-based beverage created by the competitor. B. It should be a beverage; the judges must be able to drink it. C. Each of the four signature beverages must contain a minimum of one espresso shot. D. The espresso must be prepared during the competitor’s performance time. E. A distinct taste of espresso must be present. F. The signature beverage can be any temperature. G. Any ingredients may be used in the signature beverage with the exception of alcohol, alcohol extracts or by -products,

or illegal substances. H. The components of the signature drink should preferably be produced during the competition, i.e., the signature

beverage ingredients should be assembled on-site during the competition time. I. All ingredients must be disclosed upon request. Competitors must bring the original bottles and/or packaging of all

ingredients used in his/her signature beverage. J. No ingredients or substances other than ground coffee may be placed in the porta filters.



Class 34 • Barista Championship 2.1.3.2 Score Sheet Penalties

i. If alcohol and/or illegal substances are discovered as an ingredient in the signature beverage, the signature beverage will receive zero points on all points available on the sensory score sheets in the signature beverage category.

ii. If ingredients or substances other than ground coffee are placed, in a porta filter, the competitor’s signature beverage will receive zero points on all points available on the technical and sensory score sheets in the signature beverage category.

iii. If each signature drink does not contain a minimum of one espresso shot, the signature beverage will receive a score of zero for taste balance on the sensory score sheets in the signature beverage category.

3.0 COMPETITION PROCEDURE

A. The competition space will consist of a stage with three competition stations, numbered 1, 2, and 3. B. Each competitor will be assigned a start time and station number. C. Each competitor will be given 45 minutes at their assigned station, made up of the following segments: i. 15 minutes Preparation Time ii. 15 minutes Competition/Performance Time iii. 15 minutes Clean-Up Time

D. The competition flow will follow the process outlined in the following chart.

Station No. 1 Station No. 2 Station No. 3

15 min Preparation 1st Barista

15 min Competition 1st Barista 15 min Preparation 2nd Barista

15 min Clean-Up 1st Barista 15 min Competition 2nd Barista 15 min Preparation 3rd Barista

15 min Preparation 4th Barista 15 min Clean-Up 2nd Barista 15 min Competition 3rd Barista

15 min Competition 4th Barista 15 min Preparation 5th Barista 15 min Clean-Up 3rd Barista

15 min Clean-Up 4th Barista 15 min Competition 5th Barista 15 min Preparation 6th Barista

15 min Clean-Up 5th Barista 15 min Competition 6th Barista

15 min Clean-Up 6th Barista

E. The competition will consist of two rounds: round one and the finals round (6 competitors). All competitors will compete

in round one. At the end of round one the competitors with the top six highest scores will go on to compete in the finals. The competitor’s scores from each round will not carry over to the next round.

F. Following the finals there will be an awards ceremony where finalists will be awarded sixth through first place.

4.0 MACHINERY, ACCESSORIES & RAW MATERIALS 4.1 ESPRESSO MACHINE Competitors must use the espresso machine supplied by the official espresso machine sponsor. The espresso machine provided by the Organiser has a fixed technical configuration and cannot be altered by the competitors. The espresso machine will be calibrated to the following specifications: The temperature will be set between 195-205 degrees F (90.5-96 degrees C), and the pump pressure set between 8.5 and 9.5 bars. 4.1.1 No Liquids or Ingredients on Machine

No liquids or ingredients of any kind may be placed or poured on top of the espresso machine (i.e. no water in cups, no pouring or mixing liquids or ingredients, no warming ingredients). If a competitor places or pours liquid or ingredients on top of the machine, he/she will receive zero (0) points for the Station Management category on both technical sheets.

4.1.2 Disqualification

Competitors may not change, adjust or replace any element, setting, or component of the espresso machine. Any changes or adjustments made may be grounds for disqualification (i.e. the port filters, insert baskets, temperature pressure, steam wand tips, etc…). Any damage to the competition equipment due to misuse or militant is grounds for disqualification.

4.2 GRINDER Competitors have the option of using the official grinder provided, bringing their own grinder(s) or using both the provided grinder and their own grinder. Competitors may not use more than two grinders during their performance. 4.3 ADDITIONAL ELECTRICAL EQUIPMENT Competitors may bring up to two pieces of additional electrical equipment to be used during their performance. Competitors must notify the Organizer prior to arriving of any additional electrical equipment they are bringing (i.e. hot plate, hand mixer, etc.)



Class 34 • Barista Championship 4.4 PROVIDED EQUIPMENT & SUPPLIES Each competitor station will be equipped with the following: Machine Table (For espresso machine, grinder and blender) L: 1,80m W: 0,90m H: 0,90m Work Table (Forms an "L" shape extending from the left of the station table, used for trays, glassware and additional

accessories) L: 2,70m W: 0,60m H: 0,90m Presentation Table (Judges’ table) L: 1,80m W: 0,60m H: 1,00m Mini-Refrigerator Espresso Machine Grinder Blender Knock Box Mini-Ice Machine Ice Scoop Whole Milk Trash Can Waiter’s Cart (For use during preparation and clean-up time)

4.5 EQUIPMENT & SUPPLIES Competitors are required to bring all supplies necessary for their presentation (milk and ice will be provided for use). Competitors should make allowances for breakage during travel and/or during the competition. Competitors are responsible for and in charge of their own equipment and accessories while at the competition. The Organiser, volunteers and event staff are not responsible for the safety of items left in the competitors’ preparation room or competition area. Competitors must bring the following: Coffee (For practice and the competition) Grinder(s) (Optional) Blender (Optional) Additional Electrical Equipment (Maximum two items) Tamper Shot Glasses Steaming Pitchers Milk (Optional) Cups & Saucers (For all 12 drinks, including spares) Spoons Any Specific Utensils Required All Equipment/Accessories Required For The Signature Beverage Napkins Water Glasses (For four sensory judges) Water (For four sensory judges) Bar Towels/Clean Cloths (For practice and the competition) Cleaning Supplies (Counter brush, grinder brush, etc.) Tray (For serving drinks to the judges) All Accessories (For judges presentation table) Waiter’s Cart (Optional)

5.0 COMPETITOR INSTRUCTIONS PRIOR TO PREPARATION TIME 5.1 COMPETITORS’ ORIENTATION MEETING/BRIEFING Prior to the start of the competition, a Competitors’ Orientation Meeting will take place. This meeting is mandatory for all competitors. During this meeting, the Organiser will make announcements, explain the competition flow, and cover the competition schedule. This will be an opportunity for competitors to ask questions and /or voice concerns to the organizer. 5.2 PREPARATION PRACTICE AREA There will be an area designated for the competitors’ preparation/practice. This area will be reserved for the competitors; volunteer sand supporters may not be present in this area without consent from the Organiser. Competitors will be able to store their equipment, accessories, ingredients, etc. in this area. Refrigerators and freezers will be provided for any ingredients that need to stay cold or frozen. This area will also include a dishwashing station for competitors to use to wash glass and barware. Competitors are responsible for cleaning their own dishes and glassware, and keeping track of these items. Runners and event staff are not responsible for breakage or loss of dishes or competitor items. 5.3 COMPETITION MUSIC Competitors may bring music on one CD to be played during his/her competition time. Music may not contain profanity. Competitors must mark the CD case clearly with his/her name. It is the competitor’s responsibility to give the organiser or Audio Visual staff his/her CD prior to the start of the competition. It is also the competitor’s responsibility to retrieve the CD from the WBC Event Manager or Audio Visual staff after the competition. CDs that are not retrieved will be discarded after the competition. 5.4 BE ON TIME Competitors should be in the preparation/practice area 30 minutes prior to his/her scheduled preparation time. Any competitor who is not onsite at the start of his/her 15 minutes of preparation time may be disqualified.



Class 34 • Barista Championship 5.5 STATION SET-UP The head runner will be responsible for ensuring that each competitor’s station is set as the competitor has requested prior to his/her preparation time (i.e. the head runner will make sure each competitor’s grinder, blender and/or other electrical equipment are placed to the right or the left of the espresso machine per the competitor’s request). 5.5.1 Set-Up Grinder and Additional Electrical Equipment

If a competitor has brought his/her own grinder and/or additional electrical equipment, the competitor needs to inform the WBC Event Manager prior to the start of competition. The head runner will contact the competitor prior to his/her preparation time. If the competitor would like to help the head runner take his/her own grinder and/or additional electrical equipment to the station, this will be allowed; however, once the item(s) is in place and plugged in, the competitor will not be allowed to touch the item(s) and must leave the stage immediately. Please note: No coffee beans may be placed in the hopper until the competitor’s preparation time.

5.6 SUPPORTERS/ASSISTANTS No person(s) other than the competitor, his/her interpreter and WBC volunteers and officials may be in the area during the competitor’s preparation, performance and clean-up time. 5.7 WHEEL SUPPLIES A waiter’s cart will be available for the competitors to transport his/her items to and from the competition area. Prior to the competitor’s preparation time a competitor will load a waiters cart with all of his/her supplies and glassware they will need during their competition time. Each competitor will be assigned a station runner who will assist the competitor as he/she wheels the waiters cart from the preparation area to his/her assigned station. Only the assigned station runner will be allowed to assist the competitor. The assigned station runner will ask the competitor if the station is set to his/her specifications; if the competitor says “yes” the station runner will leave the competition area; if the competitor says “no” the competitor will say what additional changes need to be made. The station runner and the competitor are allowed to make these adjustments together per the competitor’s request. Once the station set up meets the competitor’s approval the station runner will introduce the competitor to the preparation timer and leave the area. If a competitor has brought an item or piece of equipment that does not fit on the station table provided, he/she must ask the BC Event Manager prior to the start of their 15 minutes of preparation time if he/she may be allowed to leave the item on the floor, out of the way. Please note: A tray stand is allowed at the competitor’s station. 6.0 PREPARATION TIME 6.1 BEGIN PREPARATION TME Each competitor will have 15 minutes of preparation time. Once the prior competitor begins their competition time, the next scheduled competitor may begin his/her 15-minute preparation time upon advisement from the WBC Event Manager and/or the preparation timer. The purpose of the preparation time is to set up the station and prepare the bar for competition. Once the competitor has arrived at his/her assigned station and agreed that the station is set to his/her specifications, the official preparation timekeeper will ask the competitor if he/she is ready to begin. Before WBC Rules and Regulations Version: 2008.8.15 Page 10, the competitor is allowed to touch anything at his/her station, the competitor must press the start button on the remote control attached to the clock to begin his/her 15 minutes of preparation time. The designated official preparation timekeeper will begin a stopwatch the moment the competitor presses the start button on the remote control. 6.2 CART Competitors must unload his/her supplies off the cart on his/her own. The preparation timer will wheel the cart off at the end of the competitor’s preparation time. The waiter’s cart will not be allowed in the area during the performance/competition time. Please note: If items are left on the cart after the competitor’s preparation time has ended, the competitor may not remove any items off the cart. Competitors will be able to retrieve left items on the cart once his/her competition time has begun – See 8.2 Forgotten Accessories. 6.3 JUDGES’ PRESENTATION TABLE The judges’ presentation table can be set during the competitor’s preparation time. Water for the judges is allowed to be set on the judges’ presentation table during the competitor’s preparation time; however, the water should not be pre-poured into glasses prior to the start of the competitor’s performance/competition time. If a competitor does not wish to pre-set the judges’ presentation table during his/her preparation time he/she can set the table at the start of his/her competition/performance time. 6.4 PRACTICE SHOTS Competitors are allowed and encouraged to pull practice shots during their preparation time. “Pucks” (also known as “cakes”) are allowed to be left in the porta filters at the start of the competitor’s competition time. 6.5 PRE-HEATED CUPS Cups can be preheated during the competitor’s preparation time. However, no water may be present in cups at the start of the competitor’s competition time. 6.6 END OF PREPARATION TIME Competitors will not be allowed to exceed the 15 minutes of preparation time. The timer will give the competitor a ten minute, five minute, three minute, one minute, and thirty second warning during his/her 15 minutes of preparation time. At 15 minutes, the official preparation timekeeper will call “time” and ask the competitor to step away from the station.



Class 34 • Barista Championship 7.0 COMPETITION TIME 7.1 BEGIN COMPETITION TIME The Judges will ask the competitor if he/she is ready to begin. Before the competitor introduces himself/herself to the judges, the competitor must press the start button on the remote control attached to the clock to begin his/her 15 minutes of competition/performance time. The designated competition timekeeper will begin a stopwatch the moment the competitor presses the start button on the remote control. Tracking time elapsed during the 15-minute competition/performance time is the responsibility of the competitor, though he/she may ask for a time check at any point. The competition timekeeper will give the competitor a ten minute, five minute, three minute, one minute, and thirty second warning during his/her 15 minutes of competition time. Please note: If the clock has malfunctioned for any reason, competitors may not stop his/her time. 7.2 COMPETITOR INTRODUCTION At the start of the competitor’s competition time, he/she will introduce him/herself to the four sensory judges and the head judge. The four sensory judges and head judge will be behind the judges’ presentation table. Once the 15 minutes of competition time have begun, the competitor may set the judges’ presentation table, if he/she have not done so already during his/her preparation time. 7.3 SERVE REQUIRED BEVERAGES All drinks must be served at the judges’ presentation table. See 2.0 THE COMPETITION and 2.1 BEVERAGE DEFINITIONS. Competitors are required to serve water to the four sensory judges. Competitors can serve water to the judges at the start of the performance time, or when the first set of drinks are served. 7.4 RUNNERS CLEAR THE SERVED DRINKS After each set of drinks has been served to and evaluated by the judges, a runner will clear the drinks from the judges’ presentation table upon the head judge’s signal. The runner will clear only the cups, saucers and spoons. If a competitor has special instructions for the runner he/she will need to explain these instructions to the WBC Event Manager and the runner before the start of his/her competition time. 7.5 STATION PERIMETERS Competitors may not utilize any space around or under any competition tables for storage. Competitors may only utilize the tops of the competition tables during his/her performance. 7.6 END COMPETITION TIME Competition time will be stopped when the competitor presses the stop button on the remote control attached to the clock or raises his/her hand and calls “time.” If the competitor chooses to call “time” without pressing the stop button on the remote control, the competitor must make a clear and audible signal to the official timekeeper and head judge. The competitor may choose to end the performance time and stop the clock whenever he/she wishes. For example, competitors can stop the clock once his/her final drink is placed on the presentation table to be served to the judges, or competitors can choose to go back to their station to clean before stopping the clock and ending their performance time. Once the competitor stops the clock, the official timekeeper will stop the stopwatch. If the competitor stops the clock, the head judge will record the time from the clock. If not, the head judge will record the time from the official competition timekeeper’s stopwatch. The maximum timeframe (without penalty) for the competition/presentation is 15 minutes. Competitors will not be penalized for finishing early. 7.7 COMMUNICATION AFTER THE COMPETITION TIME Competitors may not continue to talk to the judges once their competition time has ended. Any conversation after the competitor’s competition time will not count towards his/her total score. Competitors may continue to talk to the Master of Ceremonies after the competition time has ended; however, the judges will not consider any conversation or explanation given after the competition time. 7.8 OVERTIME PENALTIES

A. If the competitor has not finished his/her presentation during the allotted 15-minute period, he/she is allowed to proceed until the presentation is completed.

B. One point for every second the competitor goes over the allotted 15-minute period will be deducted from the competitor’s total score.

C. The maximum amount of points that can be deducted from a competitor’s total score is 60 points. D. Any competitor whose performance period exceeds 16 minutes will be disqualified.

7.9 COACHING Coaching from the sidelines is not allowed at any point during the preparation and/or competition time. Doing so may result in disqualification. The WBC does encourage cheering from the sidelines by supporters, the audience and other team members. However, they are not allowed to assist the competitor in any way. (Please note: Coaches, supporters, friends, or family members are not allowed on stage while the competition is in progress.)



Class 34 • Barista Championship 8.0 TECHNICAL ISSUES

A. During the preparation and/or competition time, if a competitor feels there is a technical problem with: i. The espresso machine (i.e. loss of power, steam pressure, control system malfunction, lack of water or drain malfunction). ii. The grinder iii. Any additional electrical equipment (excluding the competition clock) iv. The audio visual equipment (i.e. the competitor’s music or microphone)

The competitor should raise his/her hand, call “technical” and ask for the Event Manager (during preparation time) or for the head judge (during competition time), and the time will be stopped.

B. If the event manager/head judge agrees there is a technical problem that can be easily resolved, they will decide the appropriate amount of time for the competitor to be credited. Once the technician has fixed the problem, the competitor’s time will resume.

C. If the technical problem cannot be solved in a timely manner, the event manager/head judge will make the decision whether or not the competitor should wait to continue his/her performance or stop the performance and start again at a reallocated time.

D. If a competitor must stop his/her competition time, the competitor along with the head judge and Event Manager will reschedule the competitor to compete in full again at a later time.

E. If it is determined that the technical issue is due to competitor error or the competitor’s personal equipment, the head judge may determine that no additional time will be given to the competitor, and the preparation or competition time will resume without time being credited.

F. Unfamiliarity with competition equipment is not grounds for a technical timeout. G. Inconsistency or variation between group heads requiring adjustment is only grounds for technical timeout during

preparation time. 8.2 OBSTRUCTIONS

A. If any individual, such as volunteers, judges, audience members, or photographers are of an obvious hindrance to a competitor, then the competitor will be given additional time. The head judge is responsible for overseeing this and will decide how much additional time should be credited.

B. If the judges’ presentation table has not been cleared within a reasonable amount of time after each set of drinks has been served, then the competitor will be credited time for the delay this error has caused. It is the head judge’s responsibility to oversee this issue.

8.3 FORGOTTEN ACCESSORIES

A. If a competitor has forgotten some of his/her equipment and/or accessories during his/her preparation time, the competitor may exit the area to retrieve the missing items; however his/her preparation time will not be stopped.

B. If a competitor has forgotten some of his/her equipment and/or accessories during his/her competition time, he/she must inform the head judge that they have forgotten an item(s) offstage and then retrieve the missing item(s) himself/herself. The competition time will not be stopped.

C. Nothing may be delivered by the runners, supporters, team members or the audience. 9.0 CLEAN-UP TIME Once a competitor has finished his/her competition time, he/she should begin cleaning up the station. A station runner will bring the waiter’s cart back out for the competitor to load his/her supplies on. If a competitor brought his/her own grinder and/or electrical equipment, the station runner can help the competitor to remove these items from the station. Competitors are expected to remove all their personal equipment and supplies and thoroughly wipe down their station. The judges do not evaluate the clean-up time. 10.0 POST COMPETITION 10.1 SCOREKEEPING 10.1.1 WBC Official Scorekeeping The WBC official scorekeepers are responsible for keeping all scores confidential. 10.1.2 Competitor’s Total Score

The competitor’s total score will be tallied by adding the total of both technical score sheets and all four sensory score sheets. Please note the head judge score sheet does not count towards the competitor’s total score.

10.1.3 Tie Scores

If there is a tie between two or more competitors the official scorekeepers will total all the involved competitor’s sensory espresso scores (Part 1 from all four sensory score sheets). The competitor with the highest sensory espresso score will win the tie and place above any other competitor with the same total competition score.

If the tied competitors have the same sensory espresso score then the higher placement will be awarded to the competitor with the higher total sensory cappuccino score (Part 2 from all four sensory score sheets).

If the tied competitors have the same sensory espresso and cappuccino scores then the higher placement will be awarded to the competitor with the higher Total Impression score (Part 5 from all four sensory score sheets).



Class 34 • Barista Championship 11.0 JUDGING CRITERIA 11.1 COMPETITION AREA The two technical judges will evaluate the competition area for cleanliness at the beginning and end of the performance/competition time. 11.2 TASTE EVALUATION Points will be awarded for the taste of each individual drink (i.e. espresso, cappuccino and the signature beverage). Points will also be based on raw materials used and style of the beverage. Competitors should strive for a harmonious balance of sweetness, bitterness, acidity, and aromatics. Competitors are advised to explain verbally to the judges why they chose their particular coffee, the basic roast profile, the espresso blend structure, the major taste elements, the ingredients used in the signature beverage and the philosophy behind the drinks served. 11.3 BEVERAGE PRESENTATION Points will be awarded based on the visual presentation of the drinks including cups, glasses and accessories. This includes elements such as cleanliness of cups and saucers (no spills or drips on cups), consistency of drinks and creativity and style of presentation. 11.4 TECHNICAL SKILLS Points will be awarded based on the competitor’s technical knowledge and skill operating the espresso machine and grinder. 11.5 JUDGES TOTAL IMPRESSION Points will be awarded based on the judges’ overall impression of the competitor, his/her skills, taste of drinks, and personal and beverage presentation. 12.0 TECHNICAL EVALUATION PROCEDURE The following is an explanation of the technical score sheet. Each competitor will be evaluated by two technical judges. 12.1 EVALUATION SCALE The evaluation scale is the same for both technical and sensory judges.

Yes = 1 No = 0

Unacceptable = 0 Acceptable = 1 Average = 2 Good = 3 Very Good = 4 Excellent = 5 Extraordinary = 6

There are two types of scores: the Yes/No Score, and the Zero to Six Score. Yes/No Score The competitor receives one point for a score of Yes on this item, and zero points for a score of No. Zero to Six Score With the zero to six score, it is acceptable to use half point increments between 1.0 and 6. Half points are written using a decimal point (not a fraction). For example, 1.5, 2.5, 3.5. The lowest score with value is one (1). A score of 0.5 may not be used. A score of zero is used when something is totally unacceptable. Both a score of zero and six require the approval of the Head Judge. 12.2 TECHNICAL SCORE SHEET – PART I Part I - Station Evaluation at Start-Up

Competition Area 0 to 6

Clean working area at start-up / Clean cloths

/6 6 12.2.1 Clean working area at start-up/Clean cloths

A. The cleanliness and organization of the competitor’s work station (work table, prep table, top of machine) will be evaluated on a scale between 1 and 6. If the area is messy, a 1 can be given.

B. It is permissible to have a small amount of coffee grounds around the grinder. The competitors are allowed to work, therefore we do not score zero due to some coffee around the grinder.

C. Verify the competitor’s ability to organize the working area in a practical and efficient way. D. Too much pre-preparation should be marked down (i.e. milk in the pitchers, pre-poured water in the water glasses, etc.) E. A minimum of 3 clean cloths should be available when the performance time starts. The cloths must be clean and have

a purpose (i.e. one for the steam wand, one for drying/cleaning baskets, one for bar clean up. A towel on the competitor’s apron/person is included in this count.)

F. The cups should be warming. The cups should be placed on the top of the espresso machine, unless the competitor is using his/her own device to warm the cups. There should be no water in the cups at the start of the competitor’s competition time.

G. Competitors may have pucks in the porta filters at the start of his/her competition time. This will not count against clean area at start up.



Class 34 • Barista Championship 12.3 TECHNICAL SKILLS ESPRESSO – PART II Please take note the technical skills standards are the same for all 3 beverages. The technical score sheet is the same in Part II, III and IV.

Technical Skills 0 to 6 Yes No

Flushes the group head

Dry/clean filter basket before closing

Acceptance spill/waste when closing/grinding

Consistent closing and tampering

Cleans porta filters (before inserts)

Immediate insert and brewing

Extraction time (within 3 second variance)

/12 /5 17 12.3.1 Flushes the group head The flushing of the group head must occur prior to each extraction (either after removal of the porta filter from the group or just before re-insertion.) If the group head was flushed prior to the extraction of the served beverages, the judge will mark, Yes. 12.3.2 Dry/clean filter basket before dosing If the filter basket was dried and cleaned prior to the served beverages, the judge will mark, Yes. 12.3.3 Acceptable spill/waste when dosing/grinding Spill/waste is ground coffee that was not used during the competition/performance time. (Spill/waste can be found in the dosing chamber, in the knock box, on the counter, in the trash, on the floor, etc.) Waste that is created by beverages that are not served does not count towards a competitor’s total waste. Acceptable spill/waste is up to 5 grams of unused coffee per beverage category. In order to earn maximum points the waste should not exceed 1 gram of unused coffee per beverage category. Wasting more than 5 grams of coffee per beverage category should result in 0 points. A reasonable (not excessive) amount of coffee ground for the purposes of purging grounds from the grinder is not included in waste. 12.3.4 Consistent dosing and tamping There are different methods for dosing coffee. Consider shot volume and shot times in this evaluation. (Does the method achieve the objective 25 – 35 ml (30 ml +/- 5 ml) of extracted coffee within a 3 second variance?) The competitor should be demonstrating a consistent method for dosing and tamping. The competitor should evenly distribute the coffee grounds, followed by levelled tamping of adequate pressure. Cultural differences should be taken into consideration. 12.3.5 Cleans porta filters (before insert) Clean the basket rim and side flanges of porta filter before insert into the machine. If okay, the judge will mark, “Yes”. 12.3.6 Immediate insert and brewing The competitor should start the extraction immediately after inserting the port filter into the machine without any delay, (“Basket to the gasket – finger to the ringer.”) If done, the judge will mark, Yes. 12.3.7 Extraction time (within 3 second variance) Judges will time all shots extracted and determine whether shot extraction times are within a 3-second variance. If the extraction time is within a 3.0-second variance of each other within each category of drinks, the judge will mark, Yes. Extraction time begins when the competitor activates the machine’s pump. Shot times for shots that are not served are not included in this score. 12.4 TECHNICAL SKILLS CAPPUCCINO – MILK FROTHING – PART III Please take note that the first 7 evaluation areas are the same as under the Espresso Evaluation – Technical Skills. 12.4.1 Empty/clean pitcher at start

The competitor should pour cold, fresh milk into a clean pitcher, which must not have been filled during the preparation time. The pitcher should be clean on both inside and on the outside.

12.4.2 Purges the steam wand before steaming

The competitor should purge the steam wand before inserting it into the milk pitcher. 12.4.3 Cleans the steam wand after steaming

The steam wand should be cleaned with a dedicated bar towel. 12.4.4 Purges the steam wand after steaming

The competitor should purge the steam wand after steaming the milk. 12.4.5 Clean pitcher/acceptable milk waste at end

The pitcher should be more or less empty after the cappuccinos have been prepared. Acceptable waste is no more than 10cl/3oz. per steam pitcher.



Class 34 • Barista Championship 12.5 TECHNICAL SKILLS SIGNATURE BEVERAGE – PART IV Please take note the evaluation areas are the same as under the Cappuccino Evaluation – Technical Skills.


Flushes the group head

Dry/clean filter basket before closing

Acceptance spill/waste when closing/grinding

Consistent closing and tampering

Cleans porta filters (before inserts)

Immediate insert and brewing

Extraction time (within 3 second variance)

Milk 0 to 6 Yes No

Empty/clean pitcher at start

Purges the steam wand before steaming

Cleans steam wand after steaming

Purges the steam wand after steaming

Clean pitcher/Acceptable milk waste at end

/12 /10 22 12.6 TECHNICAL – PART V


Station Management

Clean porta filter sprouts/ Avoided placing spouts in closer chamber

/6 /1 7 12.6.1 Station Management

A. Technical judges will evaluate the competitors overall workflow and use of tools, equipment and accessories. B. The competitor should display an understanding of the correct use and operation of the espresso machine. C. The competitor should display an understanding of the correct use and operation of the grinder – including the management

of coffee in and through the grinder. The competitor should have adjusted the grind during his/her preparation time. Competitors should be grinding coffee for each shot or set of shots.

D. The competitor is trying to achieve extraction times within a 3 second variance and shot volume of 25-35 ml (30 ml +/- 5 ml). E. The technical judges are responsible for inspecting the spent puck of coffee inside the porta filter and must relate the state

of the puck to the competitors understanding of the grinder and consistency of dosing and tamping skills. Judges must look for: levelness of tamp, indications of channelling or holes, excessively wet or dry pucks, and consistency of pucks (in group shots).

F. The technical judges will evaluate the competitor’s work-flow throughout the presentation, including: the organization and placement of tools, cups and accessories; the competitor’s movement and flow in and around the work station; the cleanliness and maintenance of the station (equipment, counters, towels, pitchers); the management of coffee and ingredients (milk, signature beverage ingredients).

G. A zero (0) will be awarded for any liquid or ingredients on top of the machine. 12.6.2 Clean porta filter spouts/Avoided placing spouts in doser chamber

A. The competitor needs to remove any water or grounds on the porta filter spouts by cleaning the spouts. Rinsing, using a towel, and wiping with fingers are all acceptable methods for achieving clean spouts.

B. During levelling, the competitor should not place porta filter spouts directly over the dosing chamber (this could allow water to contaminate the dosing chamber).

12.7 STATION EVALUATION AT END – PART VI

Competition Area 0 to 6 Yes No

Clean working area at end

General hygiene throughout presentation

Proper usage of cloths

/6 /2 8



Class 34 • Barista Championship 12.7.1 Clean working area at end It is permissible to have a small amount of coffee grounds around the grinder. The competitors are allowed to work, therefore we do not score zero due to some coffee around the grinder. The cleanliness of the area is evaluated on a scale between 1and 6. If an accident should occur (i.e. a competitor spills one of the drinks), the competitor should have it cleaned up by the end of his/her performance time. Cleaning while working (removing spent grounds, wiping tables) will help the competitor’s score, as well as cleaning the station before he/she ends his/her performance time. All wares and tools (tamper’s, cups, trays, pitchers, etc.) are included in this evaluation including items on the espresso machine and work tables. Spent pucks are allowed to be in the porta filters at the end of performance and are not part of this score. 12.7.2 General hygiene throughout presentation The judge will determine this score based the competitor’s hygiene throughout their entire presentation. 12.7.3 Proper usage of cloths When the competitor’s presentation time begins, the competitor must have a minimum of 3 cloths and each should have a purpose. The judges must evaluate the usage of these cloths. The competitor should use one for the steam wand, one for cleaning the filter basket and one for the workstation. In order to receive a “No” in this area, the competitor would need to: Use a non-dedicated cloth to clean a steam wand (using it for some other purpose other than using it to clean a steam wand). Do something that is not sanitary or food safe with a cloth (touching it to face, mouth, etc.) Use a cloth once it has touched the floor or dropped. 13.0 SENSORY EVALUATION PROCEDURE The following is an explanation of the sensory score sheet. Each competitor will be evaluated by four sensory judges. 13.1 EVALUATION SCORE The evaluation scales are the same for both technical and sensory judges.

Yes = 1 No = 0


13.2 ESPRESSO EVALUATION – PART I Espressos will be evaluated using the following protocol by all sensory judges. It is important that sensory judges follow this protocol consistently. Sensory judges will complete all steps of the evaluation before recording scores. Taste Evaluation of Espresso 0 to 6

Colour of crema (hazelnut, dark brown, reddish reflection)

Consistency and persistence of crema

/12 0 to 6

Taste balance (harmonious balance of sweet/acidic/bitter) x 4 =

Taste balance (full bodied, round, smooth) x 4 =

/48 Beverage Presentation Yes No

Correct Espresso cups used (60-90ml with a handle)

Served with accessories (spoon, napkin and water)

/2 62 13.2.1 Colour of crema Judges will visually evaluate the appearance of the crema for correct colour and appearance. The colour of crema should be hazelnut, dark brown and/or have a reddish reflection. Crema that is pale or not present is unacceptable, and should result in zero (0) points. 13.2.2 Consistency and persistence of crema Crema must be present when espresso is served. The crema should be dense and smooth. Judges will gently stretch the crema by tilting the demitasse in one direction. This will help the judge determine the thickness of the crema, and whether it is persistent and long lasting, with no centre break-up. Note: The evaluation of colour and consistency of crema needs to be done QUICKLY. The taste balance is the most important score, and judges must be sure to taste the espresso quickly while it is fresh.



Class 34 • Barista Championship 13.2.3 Tactile balance The balance should be full bodied, round and smooth. Judges perception of viscosity will have an influence. 13.2.4 Correct espresso cups used Espressos must be served in a two- to three-ounce (60 to 90 ml.) cup with a handle. 13.2.5 Served with accessories The espresso must be served with a spoon, napkin, and water. All of these items must be present for the competitor to receive a “Yes” score. If one (or more) item is missing at the time the espresso is served, the judge will mark, “No.” 13.3 CAPPUCCINO EVALUATION – PART II Cappuccinos will be evaluated using the following protocol by all sensory judges. It is important that sensory judges follow this protocol consistently. Sensory judges will complete all steps of the evaluation before recording scores.

Taste Evaluation of Cappuccino 0 to 6

Visually correct cappuccino (traditional or latte art)

Consistency and persistence of foam

/12 0 to 6

Taste balance (served at an acceptance temperature, a harmonious balance of rich sweet milk/espresso)

x 4 =

/24 Beverage Presentation Yes No

Correct Cappuccino cups used (150-180ml with a handle)

Served with accessories (spoon, napkin and water)

/2 38 13.3.1 Visually correct cappuccino Judges will visually evaluate the cappuccino to determine the visual score. On the surface, the cappuccino should have a colour combination of milk and coffee, with a smooth and possibly glossy/glass like appearance. This score is for visual evaluation (surface review) only. Look for symmetrical design, a contrast of colour with crema colour all the way around the rim of the cappuccino cup with a smooth, glossy, appealing appearance. (Note: It is not acceptable for cappuccinos to be topped with any additional spices and/or powders.) 13.3.2 Consistency and persistence of foam Using a spoon, the sensory judges will gently but quickly push back the foam to get a sense of the depth and texture of the foam. The foam should extend at least 1 cm into the cappuccino to achieve a score of very good (4) or higher. The foam should be smooth, silky and consist of only micro-bubbles. This evaluation will happen quickly and gently and without disturbing the entire surface of the cappuccino. Judges will not taste the cappuccino from the spoon. Note: It is important for judges to evaluate the visual appearance and consistency of foam QUICKLY. The taste balance is the most important score and the judge should taste the cappuccino within a few seconds of being served so that it is fresh. 13.3.3 Taste balance The cappuccino is a hot beverage that should be served at a temperature that is immediately consumable. Sensory judges will choose a spot on the cup different from the area that was disturbed in the foam evaluation and will take a sip from the cappuccino. The texture of the foam, temperature of the beverage, and the taste of the coffee and milk will be included in the taste evaluation. After the initial tasting sip, the sensory judges will revisit the cappuccino for at least one additional sip. The taste balance should be a harmonious blend of the sweetness of the milk and an espresso base that works well with the milk. 13.3.4 Correct cappuccino cups used Cappuccinos must be served in a five- to six-ounce (150 to 180 ml.) cup with a handle. 13.3.5 Served with accessories The cappuccino must be served with a spoon, napkin, and water. All of these items must be present at the time the cappuccino is served for the barista to receive a “Yes” mark. If one (or more) of the items is missing, mark “No.”



Class 34 • Barista Championship 13.4 SIGNATURE BEVERAGE EVALUATION – PART III

See 2.1.3 for Signature Drink Definition. Score Sheet Penalties i. If alcohol and/or illegal substances are discovered as an ingredient in the signature beverage, the signature beverage will

receive zero points on all points available on the sensory score sheets in the signature beverage category. ii. If ingredients or substances other than ground coffee are placed, in a porta filter, the competitor’s signature beverage will

receive zero points on all points available on the technical and sensory score sheets in the signature beverage category. iii. If each signature drink does not contain a minimum of one espresso, shot the signature beverage will receive a score of zero

for taste balance on the sensory score sheets in the signature beverage category. After the competitor’s performance time has ended, a sensory judge may ask the head judge to verify that there is no alcohol in the signature drink. When this occurs, the head judge will request that the competitor provide ingredient confirmation by showing the head judge the original bottles and/or packaging of ingredients in order to verify that no alcohol is present. Signature beverage evaluations vary due to the variety of options presented by the competitor. Sensory judges will complete all steps of the evaluation before recording scores. Part III - Signature Beverage Evaluation

Evaluation Signature Beverage 0 to 6

Well explained and presented appealing look (elegant, clean, usage of cup / glass)

Creativity

/18 0 to 6

Taste balance (according to content, taste of espresso) x 4 =

/24 13.4.2 Well explained and presented The competitor must explain the signature drink to the judges. In order to achieve a high score, the explanation should include the ingredients, preparation method, and the flavours and/or aromas the judges should experience. The description should include the coffee used and the connection between the coffee and the other ingredients. The competitor should explain if the drink is served hot, warm, cold, or some combination of these temperatures. Sensory judges will listen to the explanation of ingredients, preparation method, and use of coffee given by the competitor. Judges will take notes. When determining this score, the judge should consider whether or not there is a correlation between what was described and prepared, and the actual taste and aromas of the signature beverage. The competitor must explain to the sensory judges how to drink the beverage (smell, stir, sip, etc.). The sensory judges will listen for, and follow, to the best of his/her ability, any competitor instructions about how to experience the signature beverage. If no information or instructions are given, judges will use common sense to evaluate the signature beverage. In every case, judges should take a minimum of two sips of the signature beverage. The explanation of the signature beverage should occur during the competitor’s presentation time. Any explanation given by the competitor after the completion of the presentation time (clock is stopped and/or the competitor calls “time”) will not be considered by the judges. 13.4.3 Appealing Look Judges should look for a signature beverage to be served in a glass or container that is appealing in appearance, and appropriate for the beverage. The toppings, accessories and garnishes should all add to the beverage’s visual appearance. 13.4.4 Creativity Judges should evaluate the competitor’s creativity in developing and presenting the signature beverage. Ingredients that complement and showcase the espresso while creating an interesting experience for the judges will score high marks in this area. 13.4.5 Taste balance Judges look for a correlation between the ingredients used in the signature drink, the competitor’s explanation, and the sensory experience of the drink. The espresso taste should be dominant and easy to identify in order to get high marks in this category. Judges must follow any drinking instructions provided by the competitor. 13.5 BARISTA EVALUATION – PART IV

Customer Service Skills 0 to 6 Yes No

Presentation: Professionalism/Dedication/Passion

Attention to details/All accessories available

Appropriate apparel

/12 /1 13



Class 34 • Barista Championship 13.5.1 Presentation: Professionalism/Dedication/Passion The competitor should explain the espresso blend used and his/her reason for choosing this blend or coffee. Judges will look for a correlation between what is said, and what comes through in the beverage presented. The competitor will communicate through actions, poise, and verbal communication that they are a coffee professional and have an ownership of the presentation. It should be obvious to the judges that the competitor is prepared. There should be a purpose behind everything done during the presentation. How the beverages are presented to the judges should also be considered in this evaluation. The judges should look for professionalism and politeness while serving each beverage. The competitor should place the cups in front of each judge while making eye contact, and give some signal to the judges that they can begin tasting. In order to achieve the maximum points in this area, the competitor should demonstrate and communicate a thorough understanding of his/her coffee, create a memorable sensory experience for the judges, and make some emotional connection with the judges. 13.5.2 Attention to details/All accessories available All accessories should be readily available and the working area well organized. Competitors should not need to move a lot of equipment and accessories around during his/her performance – everything should have its own place and purpose. Judges should look for the competitor to have back-up cups and accessories in case of mistakes or spills. Refilling of judge’s water glasses also demonstrates attention to detail. 13.5.3 Appropriate apparel At a minimum, the competitor must look clean, be cleanly dressed and wear a clean apron. If okay, the judge will mark, “Yes.” The lack of an apron or presence of inappropriate apparel (such as sandals or excessively torn or stained clothing) would result in a “No” mark. 13.6 JUDGES’ TOTAL IMPRESSION – PART V

A. The judge's overall view of barista skills, including drink presentations, flow of performance, and delivery of coffee information.

B. The total impression score should have a correlation to the taste scores, however this score is not an average (i.e. this score cannot be significantly higher than taste scores).

C. This score also includes anything not included in other areas of the sensory score sheet; things the barista did or said that created a memorable performance and is supportive of a passion for specialty coffee, or the barista’s representation of the profession and ability to be a role model.

D. In order to earn a high score (4.5 or higher), the barista has demonstrated that he/she is a coffee professional, has a thorough understanding of specialty coffee, and is worthy of being a finalist or champion.

Part V - Judges Total Impression

Judge’s Total Impression 0 to 6

Total impression x 4 =

Overall view of barista skills, taste of beverage and presentation

/24

Most Outstanding Barista Presented to the individual contestant who won the highest points will be award. The recipient of the Challenge Trophy will be announced on 2nd October 2015 (should there be a tie for the Gold Medal, the

Trophy will be awarded to the contestant with the highest score in sensory score category.) Judges decision is final. Event briefing: Monday, 28 September 2015 at 1400 hours at Kuala Lumpur Convention Centre, Main Competition Hall.



Class 35 • Latte Art Championship 2015

A. TERMS & CONDITIONS

Upon submitting a Competitor Registration Form, competitors acknowledge that they understand the following terms & conditions.

Please note that these terms and conditions include individual responsibilities and requirements of representation imposed on the

winner.

Each competitor must read and abide by the Competitor Code of Conduct.

B. APPLICATION AND COMPETITION

1) Detailed Schedule of Latte Art Championship 2015

1.1 Training on how to operate the coffee machines will be given to all competitors.

1.1.1 All competitors will be given 20 minutes of practice time.

1.2 All the coffee beans and milks provided/sponsored by the organizer/sponsor.

2) Preliminary round of the Championship

2.1. Competitors are required to prepare the following drinks in 10 minutes:

2.1.1 Single creative Latte pattern

2.1.2 Single creative Macchiato pattern

2.1.3 Single identical free-pour Latte

2.2 Top 2 competitors will qualify to the final round of the Championship.

3) Final round of the Championship – Top 2

3.1 Competitors are required to prepare the following drinks in 10 minutes:

3.1.1 Single creative Latte pattern

3.1.2 Single creative Macchiato pattern

3.1.3 Single identical free-pour latte

3.2 Detailed Top 10 rankings will be announced.

C. RULES AND REGULATIONS

1. Competitors may make as many cups as they like but must present their best creative latte pattern, creative macchiato pattern

and free pour latte to the judges within the 10 minutes of competition time allocated. Otherwise, the competitor will be disqualified.

2. The drinks must be made of coffee and milk only. Competitors are required to use the coffee, milk and cups provided by the

organizer and/or sponsors. Failure to comply will lead to a zero score being given for the visual element of that drink.

3. The official Macchiato cup is an 85ml cup, and the official Free Pour Latte cup is a Tulip-shaped 220ml cup.

4. No etching or surface decoration are allowed for identical free-pour latte and will result in a zero score being given for the visual

elements of that drink.

5. Competitors are required to use the grinders and espresso machines provided by the organizer and/or sponsors.

6. Competitors will be notified of the time twice, at the remaining 1 minute mark and remaining 30 seconds mark respectively.

7. No cleaning time is allocated, and competitors are required to remove their personal equipment from the stage quickly after the

performance.

8. Each competitor’s stage station will be equipped with the following:

• Espresso Machine

• Grinder

• Knock Box

• Milk

• Coffee

• Trash Can




9. Competitors are required to bring all additional necessary supplies for their presentation. Competitors are responsible for and in

charge of their own equipment and accessories while at the competition. The organizer, volunteers and event staff are not

responsible for the safety of items left in the competitors’ preparation room or competition area. The lists of supplies the competitor

may bring include the following:

• Tamper

• Shot glasses

• Steaming pitchers

• Spoons

• Any specific utensils required

• Bar towels/clean cloths (for practice and the competition)

• Cleaning supplies (counter brush, grinder brush, etc.)

• Tray(s) (for serving drinks to the judges)

D. Judging Criteria

1.0 GENERAL

1.1 COMPETITION AREA

The technical judge will evaluate the competition area for cleanliness at the beginning and end of the performance/competition time.

1.2 BEVERAGE PRESENTATION

Points will be awarded based on the visual presentation of the drinks.

1.3 TECHNICAL SKILLS

Points will be awarded based on the competitor’s technical knowledge and skill operating the espresso machine and grinder.

1.4 PERFORMANCE

Points will be awarded based on the judges’ overall impression of the competitor, his/her skills, and personal and beverage

presentation.

2.0 TECHNICAL EVALUATION PROCEDURE

2.1 EVALUATION SCALE

There are two types of scores: the Yes/No Score, and numeric scores (0-6).

The evaluation scales are the same for both technical and visual judges.

Yes = 1 No = 0


A. Yes/No Score

The competitor receives one point for a score of Yes on this item, and zero points for a score of No.

B. Numeric Score

Available scores range from 0 to 6. Half points are permissible. Judges are encouraged to use the full range of scores (e.g. if no

visible pattern is seen a zero may be appropriate). Low numbers indicate a poorer presentation and vice versa. Certain questions

may be weighted by being multiplied by x 2, or x 4.

2.2 TECHNICAL SKILLS - ESPRESSO – PART I

Please note the technical skills standards are the same for all beverages in both the Preliminary and Final Rounds (differing only by

the number of drinks assessed in each round). No technical evaluation will be made of the Preliminary Round in the Bar area.

2.2.1 Flushes the group head

The flushing of the group head must occur prior to each extraction (either after removal of the porta filter from the group or just

before re-insertion.) If the group head was flushed prior to the extraction of the served beverages, the judge will mark “Yes”.

2.2.2 Dry/clean filter basket before dosing

If the filter basket was dried and cleaned prior to the served beverages, the judge will mark “Yes”.



Class 35 • Latte Art Championship 2015 2.2.3 Acceptable spill/waste when dosing/grinding

Spill/waste is ground coffee that was not used during the competition/performance time. (Spill/waste can be found in the dosing

chamber, in the knock box, on the counter, in the trash, on the floor, etc.) Waste that is created by beverages that are not served

does not count towards a competitor’s total waste. Acceptable spill/waste is up to 5 grams of unused coffee per beverage category.

In order to earn maximum points the waste should not exceed 1 gram of unused coffee per beverage category. Wasting more than

5 grams of coffee per beverage category should result in 0 points. A reasonable (not excessive) amount of coffee ground for the

purposes of purging grounds from the grinder is not included in waste.

2.2.4 Consistent dosing/tamping

There are different methods for dosing coffee. Consider shot volume and shot times in this evaluation. [Does the method achieve

the objective 25 – 35 mls (30 mls +/- 5 mls) of extracted coffee within a 3 second variance?]. The competitor should be demonstrating

a consistent method for dosing and tamping. The competitor should evenly distribute the coffee grounds, followed by leveled tamping

of adequate pressure. Cultural differences should be taken into consideration.

2.2.5 Cleans porta filters (before insert)

Cleans basket rim and side flanges of porta filter before insert into the machine. If okay, the judge will mark “Yes”.

2.2.6 Insert and immediate brew

The competitor should start the extraction immediately after inserting the porta filter into the machine without any delay, if done; the

judge will mark “Yes”.

2.2.7 Extraction time (within 3 second variance)

Technical judges will time all shots extracted and determine whether shot extraction times are within a 3-second variance. If the

extraction time is within a 3.0-second variance of each other for all the competitor’s drinks (both for the free pour latte and designer

latte, the judge will mark, ‘yes’ under each drinks category, and vice versa. Extraction time begins when the competitor activates

the machine’s pump. Shot times for shots that are not served are not included in this score.

2.3 TECHNICAL SKILLS – MILK FROTHING – PART II

2.3.1 Empty/clean pitcher at start

The competitor should pour cold, fresh milk into a clean pitcher, which must not have been filled during the preparation time. The

pitcher should be clean on both inside and on the outside.

2.3.2 Purges steam wand before steaming

The competitor should purge the steam wand before inserting it into the milk pitcher.

2.3.3 Cleans the steam wand after steaming

The steam wand should be cleaned with a dedicated bar towel.

2.3.4 Purges the steam wand after steaming

The competitor should purge the steam wand after steaming the milk.

2.3.5 Clean pitcher/acceptable milk waste at end

The pitcher should be more or less empty after the drinks have been prepared. Acceptable waste is no more than 10 c l/ 3 oz. per

steam pitcher.



Class 35 • Latte Art Championship 2015 2.4 TECHNICAL SKILLS – HYGIENE – PART III 2.4.1 General hygiene throughout presentation

The judge will determine this score based on the competitor’s hygiene throughout their entire presentation.

2.4.2 Proper usage of cloths

When the competitor’s presentation time begins, the competitor must have a minimum of 3 cloths and each should have a purpose.

The judges must evaluate the usage of these cloths. The competitor should use one for the steam wand, one for cleaning the filter

basket and one for the workstation. In order to receive a “No” in this area, the competitor would need to:

• Use a non-dedicated cloth to clean a steam wand (using it for some other purpose other than using it to clean a steam

wand.)

• Do something that is not sanitary or food safe with a cloth (touching it to face, mouth, etc.)

• Use a cloth once it has touched the floor or dropped.

3.0 VISUAL EVALUATION PROCEDURE

The following is an explanation of the visual score sheet. Each competitor will be evaluated by one visual judge. Please note the

visual standards are the same for all beverages in both the Preliminary and Final Rounds (differing only by the number of drinks

assessed in each round)

3.1 VISUAL EVALUATION – STAGE AREA – PART I

Drinks will be evaluated using the following protocol by all visual judges. It is important that visual judges follow this protocol

consistently.

3.1.1 Two patterns and presented picture identical

Judges will assess the similarity of the two presented patterns to the presented picture. It is the only category where judges will

review both presented drinks rather than the drink specifically presented to them. Competitors are demonstrating their skill to

replicate their intended pattern. 5pts would only be awarded to two drinks that were identical to the presented picture, whatever the

quality of the design in the presented picture (The section is marking the similarities rather than the quality of the pattern itself). 2.5

pts would be awarded if one drink was identical to the presented picture and the other bore no resemblance to the picture at all. 0

pts would be awarded if both drinks bore no resemblance to the picture at all. 1-5 pts can be used where the drinks show some

similarities to the presented picture.

3.1.2 Contrast between ingredients

Judges will review only the drink presented to them. High points will be awarded to patterns demonstrating sharp contrast between

the rich colors of the crema and the clean white milk foam. Unintentional mixing/blurring of the contrast will reduce this score. Judges

should take under consideration areas of mixed crema and milk foam that are intentionally created by the competitor as a

requirement of the desired pattern.

3.1.3 Harmony, size, and position among pattern within cups

Judges will review only the drink presented to them. Judges will be assumed to be right handed, unless the competitor asks the

judges to determine different, and so patterns should be presented orientated with the cup handle at 3 o’clock. Judges will review if

the size of the pattern is suitable to the cup it is presented in. Judges will review if the pattern is aesthetically positioned in the cup.

If the pattern involves several elements, are these elements positioned and balanced aesthetically with each other.

3.1.4 Creativity of the pattern

Judges will review only the drink presented to them. Creativity may be demonstrated in a number of ways, highest points will be

given for presenting an aesthetic original design that pushes the boundaries in latte art skills. Lower points may also be given for

the creative style in which an established pattern is presented. Judges are looking to recognize fundamental latte art skills, such as

free pouring, and give higher points when these skills are taken to new levels and enhanced with further techniques (on those drinks

categories that allow). Judges are scoring the drink presented, not the photograph; if the competitor is unsuccessful in creating their

planned pattern then they should expect lower scores.




3.1.5 Successfully achieved level of difficulty

Judges will review only the drink presented to them. High score should only be awarded to difficult patterns successfully achieved

and vice versa. Points should go to reward what is actually presented in the cup; if a competitor attempts a very difficult pattern but

fails to represent that pattern at all in the presented drink then a low score should be expected.

3.1.6 Visual quality of foam

Judges should assess the visual quality of the foam, for a bubble free, smooth, glossy rich consistency. Judges should draw back

a small section of the foam with a tea spoon to assist in the judging. Care should be taken to leave the pattern in tack were possible

when doing this.

3.1.7 Overall appealing look

Judges will review only the drink presented to them. Judges should review the look of the drink in its totality based on its personal

impact on them. To score this section it may be worth considering how a customer, rather than a coffee professional, may score the

presented pattern.



PUB CHALLENGE

Notes for Competitors:

1. All competitors must bring along all equipment, crockeries, cutleries, glassware, utensils for the stated class.

2. It is your responsibility to make sure that you have all necessary equipment for taking part in the stated class.

3. Competitor shall provide his/her own CD. CD’s are to be labelled with the name of the competitor, song title and track.

Competitors are encouraged to bring additional backup copies in case their original piece does not work due to unforeseen

technical circumstances. Alternatively a Thumb Drive is also acceptable.

4. There will not be any testing of CD at the competition venue; hence, competitors are request to test their CD at home as well

as to ensure that the CD is pre-set to start the song/music of their choice. The competitor must have an assistant to play the

song/music for him/her.

5. Song/music, dance group or other gimmicks are allowed but will not be judged.

6. The Organizing Committee will not provide any equipment for all classes under F&B Services Categories.



PUB CHALLENGE

PUB CHALLENGE

Class 36 Cocktail

Class 37 Mocktail

Class 36 • Cocktail

The objectives of this competition are to judge and measure the standard of competitor in their techniques, skills and knowledge in

preparing a concoction of drink.

Participation is open to a maximum of two (2) service / student personnel per establishment from hotels, restaurants, culinary

institutions, airlines and catering companies. Instructor / Lecturer / Trainer / Supervisor and above are strictly not allow to take part.

There are two (2) sections in this competition.

REQUIREMENTS

Drink category

Pre - Dinner Cocktail (Dry or Medium Sweet Cocktail)

1. Before Dinner Cocktail shall not contain more than two (2) centilitres of sweetened products.

2. The following products are classified as sweet products and shall not be used more than two (2) centilitres or combined for the

Pre-Dinner Cocktail.

a. vermouth (white, red, rosé)***

b. all sweet liqueurs and creams***

c. sweet fortified wines, like cream Sherry, Marsala, Port***

d. cocktail syrups***

e. all sweet sparkling wines***

f. sweet fruit juices***

Sparkling Cocktail (Champagne Cocktail Style)

1. The sparkling ingredient (mixer) in the Sparkling Cocktail recipe (cava, champagne, Prosecco or any other kind of sparkling

wine, red, rosé or white).

2. Sparkling Cocktails must contain a 9 cl minimum of sparkling wine. Sparkling Cocktails are being considered as Medium Drinks;

therefore, the total volume is limited to 20cl.

3. Sparkling Cocktails are served in champagne flutes, –coupes (saucers) or –tulip glasses.

Long drink (Collins or Tropical Style)

1. Long drink recipe should contain at least 12centilitresof fruit juices, fruit concentrates, mineral water, soft drinks and the like.

Section 1

The competitor will select one (1) of the above category to prepare an International Cocktail according to International Bartender

Association recipe. Please check the webpage address given www.iba-world.com.

Section 2

The competitor will select one (1) of the above category to prepare a drink on his/her own creation.

* All participants must provide to the IBA cocktail recipes and own creation.

Recipe and a photograph must be submitted by 1st September 2015 to Culinaire Malaysia 2015 Secretariat via email at


All cocktail recipes submitted will remain the property of the Culinaire Malaysia 2015:

Method of preparation of the cocktails, either shaken, mixed or blended.

No more than six (6) ingredients shall be used. This includes drops, dashes and solid ingredients like fruit or spices.

The overall content of the cocktail shall not be less than 7cl. (international standard).

Spirits/liquor used must be readily available in Malaysia.

Dairy products and their substitutes with the exception of fresh milk, cream and eggs are not allowed and homemade, pre- made

ingredients, heated ingredient, artificial and colorants, ice cream.

Two (2) portions must be prepared simultaneously; one (1) portion for display and one (1) portion to be divided into three (3)

equal portions/glasses for the Judges.


Preparation, presentation and service is limited to five (5) minutes per drink.

http://www.iba-world.com/



PUB CHALLENGE

Class 36 • Cocktail GARNISH 1. Garnishes can be prepared back stage or during routine but cannot be made beforehand and brought to the competition. 2. Garnishes must be simple, edible and readily available in most bars. 3. Garnishes may only be put on glasses once on stage after the routine has begun. 4. No ice may be put into glasses prior to start of the competition (routine). COMPETITION SCHEDULE

Day 1 to day 3 Day 4

Briefing : 1400hrs Briefing : 1115hrs

Mise-en-place : 1415hrs Mise-en-place : 1130hrs

Competition start : 1445hrs Competition start : 1200hrs

Q&A : 05 minutes Q&A : 05 minutes

Removal of Display : 1545hrs Removal of Display : 1245hrs MISE-EN-PLACE All ingredients including and not limited to selection of beverages must be brought in by one (1) hour before competition schedule. PREPARATION PRACTICE AREA There will be an area designated for the competitors’ preparation/practice. This area will be reserved for the competitors; volunteer sand supporters may not be present in this area without consent from the Organiser. Competitors will be able to store their equipment, accessories, ingredients, etc. in this area. Refrigerators and freezers will be provided for any ingredients that need to stay cold or frozen. This area will also include a dishwashing station for competitors to use to wash glass and barware. Competitors are responsible for cleaning their own dishes and glassware, and keeping track of these items. Runners and event staff are not responsible for breakage or loss of dishes or competitor items.

BEST OF THE BEST CHALLENGE Each day 2 winners will be qualified for the Best of the Best Challenge on last day of the event. Gold medal winner will be

automatically qualified for the Best of the Best Challenge. In the event there are more than two (2) Gold medallists with the same score, the winner with the highest cumulative score in

Appearance, Aroma and Taste will qualify for the Best of the Best Challenge. If there is only one (01) Gold medallist and two (2) or more Silver medallists, the Silver medallist with the highest cumulative

score in Appearance, Aroma and Taste will be qualified for the Best of the Best Challenge. The winner of Best of the Best Challenge will be announced on last day of the event. Only one (1) medal, Excellence Gold will

be awarded. Event briefing: Monday, 28 September 2015 at 1400 hours at Kuala Lumpur Convention Centre, Main Competition Hall.


Cocktail Tasting Cocktail no: __________________________ Judge’s Signature _______________________

APPEARANCE

AROMA TASTE

EXCELLENT:

10 Points

9 Points

8 Points

EXCELLENT:

8 Points

7 Points

6 Points

EXCELLENT:

17 Points

16 Points

15 Points

VERY GOOD:

6 Points

5 Points

VERY GOOD:

5 Points

4 Points

VERY GOOD:

11 Points

10 Points

GOOD:

4 Points

3 Points

GOOD:

3 Points

2 Points

GOOD:

8 Points

7 Points

FAIR:

2 Points

FAIR:

1 Point

FAIR:

5 Points

OVERALL IMPRESSION OF COCKTAIL:

EXCELLENT:

7 Points

VERY GOOD:

5 Points

GOOD:

3 Points

FAIR:

1 Point


PUB CHALLENGE






To prepare 2 different types of drinks, each drink 3 portions


Range for Deduction

Marks Deducted

1






2



Ice cube dropping


Utensils dropping (Maximum penalization -3 points)

3





4

Spillage -3 points


Spillage over the bar top during preparation


5





Does not fill in the quantity


6




Each of the garnishes items falling apart




More ingredients then permitted (6ingredients) (Maximum penalization -3 points)


PUB CHALLENGE




Range for Deduction

Marks Deducted

7








8



Contestant fail to grab glasses from their bottom



9






10












Total Score:


PUB CHALLENGE

Class 37 • Mocktail The objectives of this competition are to judge and measure the standard of competitor in their techniques, skills and knowledge in preparing a concoction of drink. Participation is open to a maximum of two (2) service / student personnel per establishment from hotels, restaurants, culinary institutions, airlines and catering companies. Instructor / Lecturer / Trainer / Supervisor and above are strictly not allow to take part. There are two (2) sections in this competition REQUIREMENTS Drink’s category Section 1 - Fancy Mocktail Section 2 - Mocktail the base must be coconut juice Section 1 The competitor will prepare an International Mocktail according to the International Bartender Association recipe. Please check the webpage address given www.iba-world.com Section 2 The competitor will also be required to prepare a drink on his/her own creation. The base must be coconut juice. * All participants must provide to the IBA cocktail recipes and own creation. Recipe and a photograph must be submitted by 1st September 2015 to Culinaire Malaysia 2015 Secretariat via email at [email protected] and [email protected] All mocktail recipes submitted will remain the property of the Culinaire Malaysia 2015 Method or preparation for the mocktail, either shaken, mixed or blended. No more than six (6) ingredients shall be used. This includes drops, dashes and solid ingredients like fruit or spices. The overall content of the mocktail shall not be less than 7centilitres (cl). (International standard). All fruit juices used must locally produce. Dairy products and their substitutes with the exception of fresh milk, cream and eggs are not allowed and homemade, pre- made

ingredients, heated ingredient, artificial and colorants, ice cream. Two (2) portions must be prepared simultaneously; one (1) portion for display and one (1) portion to be divided into three (3)

equal portions/glasses for the Judges. Standard measure for all recipes must be expressed in centilitres (cl). Preparation, presentation and service are limited to five (5) minutes per drink. GARNISH 1. Garnishes can be prepared back stage or during routine but cannot be made beforehand and brought to the competition. 2. Garnishes must be simple, edible and readily available in most bars. 3. Garnishes may only be put on glasses once on stage after the routine has begun. 4. No ice may be put into glasses prior to start of the competition (routine). COMPETITION SCHEDULE Briefing : 0700hrs Mise-en-place : 0730hrs Competition start : 0800hrs Q&A : 05 minutes Removal of Display : 1145hrs PERSONAL GROOMING You are required to be properly attired, grooming standards and personal hygiene observed at all times. Establishment logo should preferably NOT to be displayed on the attire worn during the competition.

The Organizer will provide the following: One (01) competition table and 2 power points

The competitor has to bring ALL other EQUIPMENT and INGREDIENTS required to execute you recipe effectively and efficiently for the competition. MISE-EN-PLACE All ingredients including and not limited to selection of beverages must be brought in by 0630hrs. Team manager and colleagues may assist in UNLOADING to mise-en-place area ONLY. And packing up once the team has




PUB CHALLENGE

Class 37 • Mocktail PREPARATION PRACTICE AREA There will be an area designated for the competitors’ preparation/practice. This area will be reserved for the competitors; volunteer sand supporters may not be present in this area without consent from the Organiser. Competitors will be able to store their equipment, accessories, ingredients, etc. in this area. Refrigerators and freezers will be provided for any ingredients that need to stay cold or frozen. This area will also include a dishwashing station for competitors to use to wash glass and barware. Competitors are responsible for cleaning their own dishes and glassware, and keeping track of these items. Runners and event staff are not responsible for breakage or loss of dishes or competitor items. BEST OF THE BEST CHALLENGE Each day 2 winners will be qualify for the Best of the Best Challenge on last day of the event. Gold medal winner will be

automatically qualify for the Best of the Best Challenge. In the event there are more than two (2) Gold medallists with the same score, the winner with the highest cumulative score in

Appearance, Aroma and Taste will qualify for the Best of the Best Challenge. If there is only one (01) Gold medallist and two (2) or more Silver medallists , the Silver medallist with the highest cumulative

score in Appearance, Aroma and Taste will be qualify for the Best of the Best Challenge. The winner of Best of the Best Challenge will be announced on last day of the event. Only one (1) medal, Excellence Gold will

be awarded. Event briefing: Monday, 28 September 2015 at 1400 hours at Kuala Lumpur Convention Centre, Main Competition Hall.


Mocktail Tasting Mocktail no: __________________________ Judge’s Signature _______________________

APPEARANCE

AROMA TASTE

EXCELLENT:

10 Points

9 Points

8 Points

EXCELLENT:

8 Points

7 Points

6 Points

EXCELLENT:

17 Points

16 Points

15 Points

VERY GOOD:

6 Points

5 Points

VERY GOOD:

5 Points

4 Points

VERY GOOD:

11 Points

10 Points

GOOD:

4 Points

3 Points

GOOD:

3 Points

2 Points

GOOD:

8 Points

7 Points

FAIR:

2 Points

FAIR:

1 Point

FAIR:

5 Points

OVERALL IMPRESSION OF MOCKTAIL:

EXCELLENT:

7 Points

VERY GOOD:

5 Points

GOOD:

3 Points

FAIR:

1 Point


PUB CHALLENGE

Class 37 • Mocktail





To prepare 2 different types of drinks, each drink 3 portions


Range for Deduction

Marks Deducted

1






2



Ice cube dropping


Utensils dropping (Maximum penalization -3 points)

3





4

Spillage -3 points


Spillage over the bar top during preparation


5





Does not fill in the quantity


6




Each of the garnishes items falling apart




More ingredients then permitted (6 ingredients) (Maximum penalization -3 points)


PUB CHALLENGE

Class 37 • Mocktail


Range for Deduction

Marks Deducted

7








8



Contestant fail to grab glasses from their bottom



9






10












Total Score:


Prizes, Awards and Certificates

Medals and certificates of Awards

The respective medals will be awarded when the following points are attained. No half points will be awarded. The Organizer reserves the right to withhold presentation of any awards should scores deemed it necessary. Criteria for medals: Gold with Distinction : 100 points

Gold : 90 – 99 points

Silver : 80 – 89 points

Bronze : 70 – 79 points

Diploma (certificate only) : 60 – 69 points

Challenge Trophy Organisation who won 3 consecutive years are eligible to own the running trophy otherwise it shall be returned to Malaysian Association of Hotels (MAH) prior to the upcoming Culinaire Malaysia. Team Competitions Team competitors who have completed all the team events for which they have registered will each receive a Certificate of Participation upon registration. Malaysia Junior Tiger Cup (Class 25) The team scoring the highest points will be awarded the Malaysia Junior Tiger Cup. The two Runner-Up Teams will also receive an award. The Red Majesty Chef’s Cup (Class 26) The team scoring the highest points will be awarded the The Red Majesty Chef’s Cup Challenge Trophy. The Runner-Up Team will also receive an award. Nyonya’s Heritage (Class 27) The team scoring the highest points will be awarded the Nyonya’s Heritage Team Challenge Trophy. The two Runner-Up Teams will also receive an award. Crystal Ice Masterpiece (Class 28) The team scoring the highest points will be awarded the Crystal Ice Masterpiece Team Challenge Award. The two Runner-Up Teams will also receive an award. Fruits Sculpture (Class 29) The team scoring the highest points will be awarded the Best Team Floral Fruit Carving Award. The two Runner-Up Teams will also receive an award. The Dream Team (Class 30) The team scoring the highest points will be awarded The Dream Team Challenge Trophy. The two Runner-Up Teams will also receive an award. Individual Competitions Individual competitors who have completed all the classes which they have registered will each receive a Certificate of Participation upon registration. In addition to the above, the trophies/plaques will be presented to Malaysian Citizen on the following: Most Outstanding Chocolate Showpiece and Dessert Challenge Presented to the individual contestant who won the highest points in his/her class Chocolate Showpiece and Dessert Challenge (class 15). Most Outstanding Sugar Showpiece and Chocolate Challenge Presented to the individual contestant who won the highest points in his/her class Sugar Showpiece and Chocolate Cake Challenge (class 16). Iron Butcher Chef of Year 2015 Presented to the individual contestant who won the highest points in his/her class Iron Butcher Chef Challenge (class 20).

Most Outstanding Chef

Presented to the individual chef who accumulates the highest points in his/her most gold medals award with compulsory 1 gold in cold display classes and 1 gold in hot cooking (either is individual or team challenge) classes. Most Outstanding Pastry Chef Presented to the individual chef who accumulates the highest points in his/her best three (3) classes in the Patisserie category and Malaysia Pastry Cup 2015 category (class 9 – 16). Points accumulated from any other classes will not be included for this award. Most Outstanding Artist Presented to the individual artist who accumulates the highest points in all two (2) Artistic classes (class 17 – 19). Points accumulated from any other classes will not be included for this award. Best Realistic Figurine Carving Presented to the individual contestant who won the highest points in his/her class Fruit and Vegetable Carving – Realistic Figurine Yam and Carrot Carving (class 19 (a)). Best Individual Floral Fruit Carving

Presented to the individual contestant who won the highest points in his/her class Fruit and Vegetable Carving – Floral Fruit Carving – Theme: Flourishing Flora (class 19 (b)). Most Outstanding Apprentice Presented to the individual apprentice who accumulates the highest points in two (2) apprentice classes (class 8 and class 23). Points accumulated from any other classes will not be included for this award. Most Outstanding F&B Personnel Presented to the individual contestant who accumulates the highest points in his/her best three (3) classes – Table Setting (class 31), Fruit Flambé (class 33), Cocktail (class 36). Points accumulated from any other classes will not be included for this award. Most Outstanding Bartender

Presented to the individual contestant who accumulates the highest points in his/her best two (2) classes – Cocktail (class 36), Mocktail (class 37). Points accumulated from any other classes will not be included for this award. Most Outstanding Barista Presented to the individual contestant who won the highest points in his/her class Barista Championship (class 34). Most Outstanding Team in Catering Services To qualify for this award, a hotel or organization has to send a minimum of 5 competitors from the same organization participating in not less than 5 different classes. The Most Outstanding Establishment is the team who scores the highest points in their best 5 different classes. Most Outstanding Team in Culinary To qualify for this award, a hotel or organization has to send a minimum of 5 competitors from the same organization participating in not less than 5 different classes. The Most Outstanding Establishment is the team who scores the highest points in their best 5 different classes.


Rules and Regulations

These rules must be read before submitting competition Registration Forms.

1. Every exhibit must be the bona fide work of the individual or

team competitor and must not have been entered in other competitions.

2. Submission of a completed Registration Form shall constitute of an agreement to abide by the Rules & Regulations of the Culinaire Malaysia 2015.

3. An individual competitor can participate in as many classes as he/she wishes but is restricted to one (1) entry in any one class. Individual Hot Cooking classes (class 21 - 24) can accept only one (1) entry per competitor from this combined group of classes.

4. No change of classes will be allowed. Please notify the Organizer should you wish to cancel. Early notification may allow an unsuccessful competitor to prepare for competition. At the event, absentees without written pre-notification to the Organizer will have their future applications re-considered. Empty spaces at display tables are unsightly and non-attendance at the popular Individual Hot Cooking and Ice Carving events are frowned upon. Thank you for your consideration.

5. To avoid having their applications withdrawn from the competition without notice, it is competitors’ responsibility to advise the Organizer should they change employers or personal address/contact details. It is difficult to keep a competitor on the list if we are unable to contact him/her Company registering and paying for competitors have the right to replace staff who leave their employ.

6. Competitors registering for more than one class need to register with the Secretariat at site only once (on the day of their last class) to collect their Certification of Participation. Uncollected certificates will be disposed within three (3) weeks.

7. The competition display areas within the Trade Halls will be open to competitors from 0300hrs (no earlier) for judging at 0700hrs. All packing/exhibit debris must be removed from the exhibition hall before judging begins.

8. Competitors and their assistants are strictly not allowed to leave belongings on exhibition booths, or use furniture there for lounging during the set-up and judging hours.

9. No removal of display exhibits is allowed before 1800hrs on the first 3 days of the show and 1600hrs on the last day. Competitors are to be present at their allocated display area before closing time to prepare for removal of their exhibits. The Organizer reserves the right to dispose of uncollected exhibits after the stipulated times.

10. Entries for the Individual and Team Hot Cooking classes are accepted on a first-come-first-served basis. Applicants for these classes should select another class on the Registration Form in the event they are unsuccessful for their first choice. They can also choose to have their entry fee refunded in this case and if they do not wish to select an alternative class. Please take note that with limited kitchen stations, these classes are usually filled before the official closing date.

11. All Classes competitors must report to the respective counter of Organizer’s Office at least 30 minutes before their appointed time. Should there be a station available, it may be allotted to early arrivals. Competitors who are not present at their scheduled time will be considered no-shows and will be disqualified.

12. Fees will not be refunded if the competition is cancelled for reasons beyond the Organizer’s control or if entries are withdrawn by competitors. This is cover administration costs. Substitute competitors may be accepted up to four (4) weeks before the events and no later.

13. Chef’s attire is requested for all events. For Hot Cooking, no company name/logo should be visible to the judges during judging. It may be included or placed on uniforms once judging is completed.

14. No pork items are allowed.

14. 15. Competitors who bring their exhibits on the wrong day will not have them judged. Please refer to the final schedule for your competition date. This will be sent to you in due course.

16. Competitors are to note that points will be deducted if the complete display is not kept within the space limit specified for the classes.

17. Official ingredients/recipe forms will be sent to individual competitors. These must be placed by the side of exhibits/dishes if the rules require it. The Organizer does not require copies, but reserves the right to request them.

18. The Organizer reserves all rights to the recipes used and photographs taken at the event. Any publication, re-production or copying of the recipes can only be made with their approval.

19. Medals will be given out daily before 1800hrs. Contestants should be present in complete professional attire. All medal winners must be present for the grand prize presentation on the last day of the competition in professional attire. Any trophy/medal/certificate that is not accepted at the ceremony will be forfeited three (3) weeks after the event.

20. Only Malaysian citizens will qualify for the Most Outstanding Award.

21. The Organizer reserves the right to remove display exhibits if deterioration beyond acceptable standards has taken place.

22. To avoid disqualification, entries in showcases must be accessible to Judges.

23. The Organizer will not be held responsible for any damage to or loss of, exhibits, equipment, utensils or personal effects of competitors.

24. All establishments should have food shop licence with

permission to cater, issued by Malaysian’s Ministry of Health.

25. Competitors contravening any of the Rules and Regulations of the event may be disqualified.

26. The Organizer reserves the right to rescind, modify or add on any of the above Rules and Regulations and their interpretation of these are final. They also reserve the right to limit the number of entries per class or amend a competition section, modify any rules, cancel any class or competition, or cancel/postpone the whole competition event should it be deemed necessary

27. Contestants who are in doubt of the interpretation of the criteria are advised to contact the Organizer at: Culinaire Malaysia 2015 Secretariat C5-3, Wisma MAH, Jalan Ampang Utama 1/1, One Ampang Avenue, 68000 Ampang, Kuala Lumpur Malaysia Tel:+603-4251 8477 Fax:+603-4252 8477 Email: [email protected] or [email protected]




CULINAIRE MALAYSIA 2015

INDIVIDUAL CLASS REGISTRATION FORM

Closing Date: 01 July 2015 Each competitor is restricted to one (1) entry per class. Entry fees should accompany applications and are not refundable unless the class is full. Applications received without entry fees may not be processed. Faxed entries should be accompanied by a copy of your bank draft/cheque/postal order/money order. All entries are acceptance on first-come-first-served basis. Please refer to the rules and regulations in the Culinaire Malaysia 2015 Rule Book. Please type for legibility or write clearly in capital letters and complete all relevant sections.

Name of Competitor Age

Organisation Name Position

Organisation Address

Country

Organisation Tel No. Fax No.

Competitor’s Mobile No. Email

Please register me for the following classes (please mark ‘X’):

Cold Display (RM180.00 Per Class) Artistic (RM180.00 Per Class)

Class 1 Plated Appetizers Class 19

Creative Edge – Fruit and Vegetable Carving A Realistic Figurine

Class 2 Plate Dishes * Select only one, please circle the selection. B Flourishing Flora

Class 3 Buffet Platter

Class 4 Truly Malaysia 5-course Platter Butchery Skill (RM300.00 Per Class)

Class 5 Selection of Tapas Class 20 Iron Butcher Chef Challenge

Class 6 Modern Chinese 4-course Set Menu

Class 7 5-course Western Set Menu Hot Cooking (RM250.00 Per Class)

Class 8 Apprentice 4-course Western Set Menu Class 21

Fish/Seafood Main Course (Western Cuisine) A Cod fish

* Select only one, please circle the selection. B Seafood

Patisserie (RM180.00 Per Class)

Class 22

Meat/Poultry Main Course (Western Cuisine) A Beef

Class 9 Plated Desserts * Select only one, please circle the selection. B Lamb

Class 10 Petit Fours or Pralines C Chicken

Class 11 Free Style Confectionery D Duck

Class 12 Elegance Stylish Wedding Cake Class 23 Apprentice Salmon Main Course (Western Cuisine)

Class 13 Pastry Showpiece Class 24 Ethnic Malay Cuisine

Class 14 Dress the Cake

Gold Opulence Service (RM200.00 Per Class)

Malaysia Pastry Cup 2015 (RM300.00 Per Class) Class 31 Table Setting

Class 15 Chocolate Showpiece and Dessert Challenge Class 32 Flair Tending

Class 16 Sugar Showpiece and Chocolate Cake Challenge Class 33 Fruit Flambé

Class 34 Barista Championship

Artistic (RM180.00 Per Class) Class 35 Latte Art Championship 2015

Class 17 Stylish Buffet Showpiece

Class 18 Ice Breakers Pub Challenge (RM200.00 Per Class)

Class 36 Cocktail

Class 37 Mocktail

I would like to enrol in the following Most Outstanding Award Category:

Most Outstanding Pastry Chef Most Outstanding Artist

Most Outstanding Apprentice Most Outstanding Chef

Most Outstanding F&B Personnel Most Outstanding Bartender

MODE OF PAYMENT

I enclosed our bank draft/cheque/postal order/money order for RM_______________ made payable to: MALAYSIAN ASSOCIATION OF HOTELS

The Organizing Committee will not accept any cash payments. Receipt will only be issued upon clearance of payment. Please photocopy if extra forms are needed. Submission of a complete Registration Form shall constitute of an agreement to abide by the Rules and Regulations of the Culinaire Malaysia 2015.

____________________________________ Authorised Signature / Competitor Signature

Please send the completed Registration Form with entry fee(s) to: Culinaire Malaysia 2015 Secretariat C5-3, Wisma MAH, Jalan Ampang Utama 1/1 One Ampang Avenue, 68000 Ampang Kuala Lumpur, Malaysia Tel: +603 4251 8477 Fax: +603 4252 8477 Email: [email protected] or [email protected] Website: www.hotels.org.my

Application Received On: Payment Received On: Cheque No.: Amount (RM):

Contestant No.:

For Office Use Only




CULINAIRE MALAYSIA 2015

TEAM CHALLENGE REGISTRATION FORM

Closing Date: 01 July 2015 Each establishment is restricted to one (1) entry in per class. Registration fees should accompany applications and are not refundable unless the class is full. Applications received without fees may not be processed. Faxed entries should be accompanied by a copy of your cheque/bank order. The Organizing Committee reserve the right to limit the number of entries in any class and this will be done on first-come-first-served basis. Please refer to the rules and regulations in the Culinaire Malaysia 2015 Rule Book. Please type for legibility or write clearly in capital letters and complete all relevant sections.

Name of Team

Organisation Name

Organisation Address

Country

Organisation Tel No. Fax No.

Team Manager Mobile No. Email

Group Coordinator Tel No.

(If differ from Team Manager)

Please register me for the following class (please mark ’X’):

Team Challenge (RM1000.00 Per Class) Team Challenge (RM600.00 Per Class)

Class 25 Malaysia Junior Tiger Cup Class 27 Nyonya’s Heritage

Class 26 The Red Majesty Chef’s Cup Class 28 Crystal Ice Masterpiece

Class 29 Fruits Sculpture

Team Challenge (RM800.00 Per Class)

Class 30 The Dream Team

TEAM MEMBER NAME POSITION

Team Manager (for class 25 only)

Team Leader / Member 1

Member 2

Member 3

Member 4

FOR THE DREAM TEAM (Class 30) – THEME OF YOUR ENTRY:

We would like to enrol the following Most Outstanding Team Award: Yes No

MODE OF PAYMENT

We enclosed our bank draft/cheque/postal order/money order for RM_______________ made payable to: MALAYSIAN ASSOCIATION OF HOTELS

The Organizing Committee will not accept any cash payments. Receipt will only be issued upon clearance of payment. Please photocopy if extra forms are needed. Submission of a complete Registration Form shall constitute of an agreement to abide by the Rules and Regulations of the Culinaire Malaysia 2015.

____________________________________ Team Manager / Group Coordinator

Please send the completed Registration Form with entry fee(s) to: Culinaire Malaysia 2015 Secretariat C5-3, Wisma MAH, Jalan Ampang Utama 1/1 One Ampang Avenue, 68000 Ampang Kuala Lumpur, Malaysia Tel: +603 4251 8477 Fax: +603 4252 8477 Email: [email protected] or [email protected] Website: www.hotels.org.my

Application Received On: Payment Received On: Cheque No: Amount (RM): Contestant No:

For Office Use Only




RECIPE FORM 配方表

CLASS NO:

项目

Contestant No. 编号 : No. of Serving 制作分量 : （人分）

Name of Recipe :

菜肴名称

Quantity

数量

UOM

单位

Ingredients

材料

Quantity

数量

UOM

单位

Ingredients

材料

Method 作法:

Please photocopy if extra forms are needed.

Documents

· PDF filePub Challenge and Judging Criteria ... Class 19 Creative Edge – Fruit and Vegetable Carving 180.00 3 entries per establishment Individual Class