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IKIP CULINAIRE CHALLENGE 2009

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					IKIP CULINAIRE CHALLENGE 2009
21 – 23 APRIL 2009

IKIP CULINAIRE CHALLENGE 2009

IKIP CULINAIRE CHALLENGE 2009
21 – 23 APRIL 2009

CONTENT

IKIP CULINAIRE CHALLENGE 2009

TABLE OF EVENTS COMPETITION CATEGORIES COMPETITION CLASSES RULES & REGULATION PRIZES, AWARDES & CERTIFICATES JUDGING CRITERIA GENERAL INFORMATION REGISTRATION FORM TENTATIVE COMPETITION SCHEDULE

IKIP CULINAIRE CHALLENGE 2009
21 – 23 APRIL 2009

TABLE OF EVENTS
PATISSERIE – DISPLAY • • • Class 1 Class 2 Class 3 One Decorated Dummy Wedding Cake Bread Showpiece Dessert

ARTISTIC – DISPLAY • • Class 4 Class 5 Fruit & Vegetables Carving Buffet Showpiece

ARTISTIC – PRACTICAL CLASSES • Class 6 Fruit & Vegetables Carving

HOT COOKING – PRACTICAL • • Class 7 Class 8 Main Course I - ( Meat / Poultry / Game, either alone or as a combination ) Main Course II - ( Fish / Seafood, either alone or as a combination )

SERVICE ( FOOD & BEVERAGES ) • • Class 9 Class 10 Table Setting Waiter Race

IKIP CULINAIRE CHALLENGE 2009
21 – 23 APRIL 2009

COMPETITION CATEGORIES
Open to all students or apprentices from any hotel or catering training institute and open for Malaysia, who are 30 years old and below as of 1 April 2009
* A letter from the Personnel Department of the organization OR College Management for verifying the age is required

IKIP CULINAIRE CHALLENGE 2009
21 – 23 APRIL 2009

COMPETITION CLASSES
PATISSERIE – DISPLAY • Class 1 One Decorated Dummy Wedding Cake

A minimum of a 3-tier cake and a wedding design is required. The whole cake must be edible with a minimum diameter of 50 cm with the space allowed. The cake is to be entirely hand decorated and all decorations except the pillars must be edible. Royal icing, pastille or any other appropriate materials may be used. A section of the finished cake must be cut for judges’ inspection. * Wedding Cakes must stay on display until the end of the show. The Organizer will dispose of the exhibits uncollected after 4.30 pm on the last day RECIPE REQUIRED. Table space allotted : 90 cm x 90 cm. Not exciding 150 cm in height • Class 2 Bread Showpiece

To display BREAD showpiece of competitor’s own choice of the buffet or a window display. Together with a 5 type of edible breads using different droughts. Premixes are not allowed. Judges will slice and inspect the bread. * Bread Showpiece must stay on display until the end of the show. The Organizer will dispose of the exhibits uncollected after 4.30 pm on the last day RECIPE REQUIRED. Table space allotted : 90 cm x 90 cm. • Class 3 Dessert

To display a total of 4 different types of desserts ( 2 hot & 2 cold ). Each portion for 1 person and its suitable for Ala Carte service. This will be presented in cold. Practical up-todate presentation is required. Showpieces are allowed but will not be judged. RECIPE REQUIRED. Table space allotted : 90 cm x 90 cm.

IKIP CULINAIRE CHALLENGE 2009
21 – 23 APRIL 2009

ARTISTIC – DISPLAY • Class 4 Fruit & Vegetables Carving

To display a set of fruit and/or vegetables carving with a theme of the competitor’s own choice. Supports can be used but must not be exposed. * Fruit & Vegetables Carving must stay on display until the end of the show. The Organizer will dispose of the exhibits uncollected after 4.30 pm on the last day Table space allotted : 90 cm x 90 cm. Maximum height : 90 cm • Class 5 Buffet Showpiece

To display a model of the competitor’s own choice. Frames are allowed but must not be exposed. * Butter Showpiece must stay on display until the end of the show. The Organizer will dispose of the exhibits uncollected after 4.30 pm on the last day Table space allotted : 150 cm x 90 cm. Maximum height : 150 cm ARTISTIC – PRACTICAL CLASSES • Class 6 Fruit & Vegetables Carving

Free style carving. To execute a work within a tie limit of 120 minutes. No pre-slicing, peeling, carving or preparations of vegetables before the competition begins. Exhibits will have to be displayed upon-completion of practical work. No adhesive glue is allowed. Display table allotted : 90 cm x 90 cm. HOT COOKING – PRACTICAL • Class 7 Main Course I - ( Meat / Poultry / Game, either alone or as a

IKIP CULINAIRE CHALLENGE 2009
21 – 23 APRIL 2009

combination ) To prepare and present, within 1 hour, 1 main course dish for 4 persons, Western , Asian or Fusion Style. Dish must be presented on 4 individual plates with appropriate garnish. * Recipe is required in kitchen * Competitors to bring own plates ( Maximum 32 cm diameters is allowed ) & kitchen utensil • Class 8 Main Course II - ( Fish / Seafood, either alone or as a combination )

To prepare and present, within 1 hour, 1 main course dish for 4 persons, Western, Asian or Fusion Style. Dish must be presented on 4 individual plates with appropriate garnish. * Recipe is required in kitchen  Competitors to bring own plates ( Maximum 32 cm diameters is allowed ) & kitchen utensil

SERVICE ( FOOD & BEVERAGE ) • Class 9 Table Setting

To set a table for 4 persons within 15 minutes Size of table should be 1m x 1m; other materials are based on the contestant’s personal choice; set-ups must be complete and balanced * Limited to 2 entries per organization * Menu card is required * One (1) theme per day • Class 10 Waiter Race

Contestant should carry: a bottle of full water, a goblet, ¾ of water and an empty goblet with the skills and distance that has been stated Tools must be in the same position during the finish line Divided into 2 categories which is male and female

IKIP CULINAIRE CHALLENGE 2009
21 – 23 APRIL 2009

RULES & REGULATION
• • This competition is open to any apprentices from hotels, restaurants, confectionaries, culinary institutions or catering organizations in Malaysia Each competitors must wear his or her uniform all the times when he is within the competition area and in the exhibition hall, his or her hotel/restaurant’s name must not be visible Sticker labels will be provided for each participant. The competitor has to write his competition numbers on the labels and affixed these on top and underside of his dish Competitors are required to place their recipes by the side of the competitor’s dish or exhibit on the day of the competition Every exhibit must be a bona fide work of the competitor No changes of events will be allowed after 17 April 2009. In case of cancellation of participation due to unforeseen circumstances, the committee should be notified in writing immediately ( This is to facilitate the final day arrangement of exhibits ) Added as a general rule, competitors are advised to refrain from talking to any of the judges either before or during the judging on the day of their competition All competitors for Practical Classes must report to the secretariats at the exhibition hall, one (1) hour before their competition ( class 6, 7 & 8 ) Judges are allowed to examine, dismantle or cut any showpiece for inspection and noncompliance of the rules & regulation will result in disqualification, the judging is based on originality, creativity, appearance, presentation, color scheme, professional skill, ingredients used, name, speed, alertness and knowledge Competitors should attend to unpack and display their exhibit on the day and time specified by the organization committee. No responsibility will be accepted by the committee in the case of damage or loss of exhibits and equipment in transit or otherwise organizing committee or its associate shall not be liable of any claims due to direct or indirect causes or injuries to competitors for any claims

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IKIP CULINAIRE CHALLENGE 2009
21 – 23 APRIL 2009

• • •

All the competitors must collect their certificate of participation before 2.00 pm on the competition day The judges’ decisions are final All exhibits and products photograph, slides pertaining to this event shall be automatically become to intellectual property of the organizing committee for future advertisement and promotional purposes Strictly No Pork & Pork Items are allowed to use All mise-en-place, cutting, washing etc can be done earlier with the exception of the preparation of spices such as curry paste or “rempah” which must be done in the spot. Blender, food choppers are allowed unless specified Basic sauces, stocks, pre-cut vegetables are allowed All food items must be edible All selected exhibits by the organizing committee will put on display for the whole duration of the competition All display plates should not bare any company/hotel logo The organizing committee reserved the rights to rescind, modify or add on to any of the above rules and conditions and their interpretations of these are final. They also reserved the right to limit the number of entries per event or cancel any event should there be a need to do so

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IKIP CULINAIRE CHALLENGE 2009
21 – 23 APRIL 2009

PRIZES, AWARDS & CERTIFICATES
• Certificate of participation will be given to competitors who have completed all their classes of which they have registered. These can be collected at the secretariat on the last day of competition The respective medal will be given to competitor upon attaining points as follow :  Gold  Silver  Bronze • 96 – 100 90 – 95 85 – 89

•

The winner or participant will be given an awards and certificates as follow :  Gold  Silver  Bronze  Participant : Gold medal, certificate and participation certificate : Silver medal, certificate and participation certificate : Bronze medal, certificate and participation certificate : participation certificate.

IKIP CULINAIRE CHALLENGE 2009
21 – 23 APRIL 2009

JUDGING CRITERIA
• PATISSERIE – DISPLAY Class 1 Class 2 One Decorated Dummy Wedding Cake Bread Showpiece

Suitability in complementing Food displays ( 0 – 20 points ) As the exhibits are meant to be displayed on the buffet table, they should be designed to complement food displays 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 • PATISSERIE – DISPLAY Class 3 Dessert

Composition ( 0 – 10 points ) Ingredients and side dishes must be in harmony with the main piece as to quantity, taste and color Degree of Difficulty/Creativity ( 0 – 10 points ) Judgment is primarily based on the artistic work but also on the degree of difficulty and the effort expended Practical and Up-To-Date Serving ( 0 – 20 points ) Easy serving methods are to be incorporated in the daily work and in accordance with upto-date culinary standards.

IKIP CULINAIRE CHALLENGE 2009
21 – 23 APRIL 2009

Exhibits are to be arranged in a clean, correct manner and pleasing to the eye Presentation/Innovation ( 0 – 30 points ) Food items utilized must be in harmony with quantity and the number of persons indicated in the criteria. Presentation to be appetizing, tasteful, in a elegant, modern style • ARTISTIC – DISPLAY Class 4 Class 5 Fruit & Vegetables Carving Buffet Showpiece

Suitability in complementing food displays ( 0 – 20 points ) As the exhibits are meant to be displayed on a buffet table, they should be designed to complement food displays 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 Techniques 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

•

ARTISTIC – PRACTICAL CLASSES Class 6 Fruit & Vegetables Carving

Suitability in complementing food displays ( 0 – 20 points ) As the exhibits are meant to be displayed on a buffet table, they should be designed to complement food displays 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 Techniques 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

IKIP CULINAIRE CHALLENGE 2009
21 – 23 APRIL 2009

•

HOT COOKING – PRACTICAL Class 7 Class 8 Main Course I - (Meat / Poultry / Game, either alone or as a combination) Main Course II - ( Fish / Seafood, either alone or as a combination )

Mise-En-Place and Cleanliness ( 0 – 10 points ) Planned arrangement of materials for trouble-free working and service Correct utilization of working time to ensure punctual completion Correct Professional Preparation ( 0 – 20 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 starches and vegetables Arrangement and Presentation/Innovation ( 0 – 30 points ) Clean arrangement with no artificial garnishes and no time consuming arrangements Exemplary plating o ensure an appetizing appearance is required Taste and Texture ( 0 – 40 points ) The typical taste of the food should be preserved It must have appropriate taste and seasoning In quality, flavor and color, the dish should conform to today’s standards of nutritional values

IKIP CULINAIRE CHALLENGE 2009
21 – 23 APRIL 2009

•

SERVICE ( FOOD & BEVERAGE ) Class 9 Table Setting

The maximum points per exhibit is 100, consisting of the following :        Class 10 Personal Presentation Changing The Table Clothes Napkin Folds Centre Piece Mise-En-Place Table Setting Flair Waiter Race 0 – 10 points 0 – 20 points 0 – 10 points 0 – 10 points 0 – 20 points 0 – 30 points 0 – 10 points

The maximum points per exhibit is 100, consisting of the following :    Grooming Standard Measurement of Water Tools Arrangement 0 – 20 points 0 – 50 points 0 – 30 points

IKIP CULINAIRE CHALLENGE 2009
21 – 23 APRIL 2009

GENERAL INFORMATION
Displays Events • All exhibits must set up at the exhibition hall display area between 7.00 am – 9.00 am on the day of the judging. No exhibits or competitors, for whatever reasons will be allowed in the display area once the judging begins For all display exhibits, a theme or name must be given to the exhibits. No logo must be visible on the display card before judging No clearing is allowed before 6.00 pm Selected exhibits will be required to remain in exhibit hall till the last day of the event and must be cleared at 5.00 pm on the 23 April 2009 Malaysian Government has strict regulations on the import of raw materials. Information on import permits will be sent to confirm competitors upon request. Competitors who are in any doubt of the interpretation of the criteria are advised To contact the Secretariat at : IKIP TRAINING SDN BHD Jalan Dato Bahaman Kubang Buaya 25250 Kuantan Pahang Darul Makmur Phone : 09 – 567 1333 / 566 4873 Fax : 09 – 567 0425 Website : www.ikiputama.edu.my Contact Person : Mohamad Azwan bin Hj Ahmad Che Wan Mohd Fauzi bin Che Wan Daud Mohd Suhaily bin Sahlai

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IKIP CULINAIRE CHALLENGE 2009
21 – 23 APRIL 2009

Mohd Arsad bin Mahusin  Monday – Friday : 9.00 am – 5.00 pm

REGISTRATON FORM
Entry fee for the Display Classes RM 30.00 RM 50.00 Entry fee for the Practical Classes -

Each competitor is restricted to one entry in any one classes. He/She may, however participate n any number of classes. Registration fees have to be submitted together with the application The Organizer reserves the right to limit the number of entries in any class and this will be done on the basis of the first entries received. Please refer to the Rules & Regulations. Please complete all sections. Please register me for the following classes ( Please Tick ) : Class 1 ( ) One Decorated Dummy Wedding Cake Class 2 ( ) Bread Showpiece Class 3 ( Dessert )
Please Complete In Capital Letters

Name of the Contestant : …………………………………………………… Designation : …………………………………………………… Organisation : …………………………………………………… Address : …………………………………………………… …………………………………………………… …………………………………………………… …………………………………………………… Tel & Fax No : …………………………………………………… H/P No : …………………………………………………… Signature :

Class 4 ( ) Fruit & Vegetables Carving Class 5 ( ) Buffet Showpiece Class 6 ( ) Fruit & Vegetables Carving Class 7 ( ) Main Course I - ( Meat / Poultry / Game ) Class 8 ( ) Main Course II - ( Fish / Seafood ) Class 9 ( )

IKIP CULINAIRE CHALLENGE 2009
21 – 23 APRIL 2009

Table Setting Class 10 ( Waiter Race )

I enclose our Money Order ………….. Cheque for RM ……. made payable to IKIP TRAINING SDN BHD I am paying by telegraphic transfer made to IKIP TRAINING SDN BHD (copy attached).No cash allowed. ( CIMB Acct No : 0601 0723856 05 0 ) Entry forms (typewritten) with fees to be submitted latest by : 17 April 2009

Photocopies of application forms are allowed. For more information, please contact : Kolej IKIP Kuantan, Main Campus, Jalan Dato Bahaman, Kubang Buaya, 25250 Kuantan, Pahang Darul Makmur Phone : 09 – 567 1333 / 566 4873 Fax : 09 – 567 0425 Website : www.ikiputama.edu.my

IKIP CULINAIRE CHALLENGE 2009
21 – 23 APRIL 2009

TENTATIVE PROGRAMME FOR IKIP CULINAIRE CHALLENGE 2009
DAY 1 EVENT Registration Tuesday (21/4/09) DISPLAY : Decorated dummy wedding cake Bread showpiece Dessert Fruits & Vegetables carving SERVICE : Waiter / waitress race Table setting PRACTICAL : Fruits & Vegetable carving Main course I – ( meat/poultry/game ) Main course II – ( fish/seafood ) 6 7 8 Room 9 Kitchen Kitchen 9.00 – 12.00 pm 9.30 – 12.30 pm 2.00 – 5.00 pm 10 9 IKIP compound Room 10 & 11 9.30 – 10.30 am 12.00 – 2.00 pm 1 2 3 4 Room 1 Room 1 Room 1 Room 1 9.00 – 10.00 am 11.0 0 – 12.00 am 12.00 - 1.00 pm 2.30 – 3.30 pm CLASS ALL CLASSES VENUE Room 7 TIME 7.00 - 9.00 am

IKIP CULINAIRE CHALLENGE 2009
21 – 23 APRIL 2009

DAY 2

EVENT Registration

CLASS ALL CLASSES

VENUE Room 7

TIME 7.00 - 9.00 am

Wednesday (22/4/09)

DISPLAY : Decorated dummy wedding cake Bread showpiece Dessert Fruits & Vegetables carving SERVICE : Waiter / waitress race Table setting PRACTICAL : Fruits & Vegetable carving Main course I – ( meat/poultry/game ) Air Tangan Tg. Puan 6 7 Special Class Room 9 Kitchen Kitchen 9.00 – 12.00 pm 9.30 – 12.30 pm 2.00 – 5.00 pm 10 9 IKIP compound Room 10 & 11 9.30 – 10.30 am 12.00 – 2.00 pm 1 2 3 4 Room 1 Room 1 Room 1 Room 1 9.00 – 10.00 am 11.0 0 – 12.00 am 12.00 - 1.00 pm 2.30 – 3.30 pm

IKIP CULINAIRE CHALLENGE 2009
21 – 23 APRIL 2009

DAY 3

EVENT Registration

CLASS ALL CLASSES

VENUE Room 7

TIME 7.00 - 9.00 am

Thursday (23/4/09)

PRACTICAL : Main course II – ( fish/seafood ) CLOSING CEREMONY : Arrival of invitation Arrival of VIP Arrival of KDYTM Tg. Puan Pahang Multimedia presentation by ICC 09 Speech by VIP Speech by KDYTM Tg. Puan Pahang Prize giving & award Hi – tea. 8 Kitchen Canopy 9.30 – 12.30 pm 2.00 – 6.00 pm


				
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