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Criteria Barista 2009 Finnal

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					CHEFS OF QUEENSLAND CULTURAL CULINARY CHALLENGE

Organised by Australian Culinary Federation Brisbane Branch

Presents
THE GRINDERS COFFEE BARISTA CHALLENGE In Association with the Chefs of the Future Association SPONSORED BY GRINDERS COFFEE
Date: Monday 30 March & Tuesday 31March 2009; Venue: The Brisbane Convention & Exhibition Centre (BCEC); Entry fee: $10 per competitor to be paid with your application; Open Class: Monday 30 March: Professional Barista working in industry or Vocational college student; Secondary School Class: Tuesday 31 March: Currently enrolled in any hospitality course from within an accredited secondary school; Prizes for the winning competitors: Presentation night: Tuesday 1 April 2009 at BCEC 6pm; 1 free ticket to the cocktail presentation per open competitor; 2 free tickets to the cocktail presentation per secondary student competitor; Additional tickets are $50 per person.
For additional details e-mail only Andrew Fuller: andrew.f@hta.org.au Mobile – 0417704581
Post all applications before the 1 March 2009 to: Australian Culinary Federation, Brisbane, Barista Challenge C/O Hospitality Training Association PO Box 906 Fortitude Valley Brisbane Qld 4006 www.austculinary.com.au/brisbane/index.html

COQCCC 2009 Grinders Coffee Barista Challenge Criteria
The Event – OPEN CLASS
• • • The competition for “Grinders Coffee barista challenge” will take place at the Brisbane Convention and Exhibition Centre on Monday 30 March 2009; The competition is organised by Australian Culinary Federation, liaising through Chefs of The Future and in association with their sponsor - Grinders Coffee; This is a live barista event to promote the standards, speed of service and presentation quality;

Criteria • Single competitor event; • • • • • • • • This event is an open class for industry professionals and Vocational Trade level students at registered SRTO’s Competitor must use Giancarlo Coffee, machine and grinder; The organisers will supply all Giancarlo coffee, full cream milk, sugar and service ware; Competitors must supply the specialist ingredients and / or equipment required to product freestyle coffees Competitor to prepare four (4) coffees, one (1) Cappuccino, one (1) Flat white, one (1) Espresso and one freestyle coffee of their choice Time allowed is 5 minutes, plus 5 minutes set-up and 5 minutes clean-up; All three (4) coffees to be presented to judges after 5 minutes; Coffees must be: Notes • You are required to nominate each of the following with your application: • • Names of competitor; Name of Business or SRTO. Presented attractively; Hygienically; At the correct temperature; In compliance with WH&S guidelines; To industry standard.

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COQCCC 2009 Grinders Coffee Barista Challenge Criteria
The Event – SECONDARY SCHOOL CLASS
• • • • The competition for “Grinders Coffee barista challenge” will take place at the Brisbane Convention and Exhibition Centre on Tuesday 31 March; The competition is organised by Australian Culinary Federation, liaising through Chefs of The Future and in association with their sponsor - Grinders Coffee; This is a live barista event to promote the standards, speed of service and presentation quality; The student event has an emphasis on developing school age competitors.

Criteria • Single competitor event; • • • • • • • This class is open to students currently enrolled Competitor must use Giancarlo Coffee, machine and grinder; The organisers will supply all Giancarlo coffee, full cream milk, sugar and service ware; Competitor to prepare three (3) coffees, one (1) Cappuccino, one (1) Flat white, one (1) Espresso; Time allowed is 5 minutes, plus 5 minutes set-up and 5 minutes clean-up; All three (3) coffees to be presented to judges after 5 minutes; Coffees must be: Notes • You are required to nominate each of the following with your application: • • Names of competitor; Name School. Presented attractively; Hygienically; At the correct temperature; In compliance with WH&S guidelines; To industry standard.

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COQCCC 2009 Grinders Coffee Barista Challenge Criteria
Rules__________________________________________________________________________ • All ingredients are to be supplied on the day of the competition and prepared on the day of competition by the competitor. Competitor will be scrutinised on arrival and during the competition; All competitors must be in black and white attire, compliant with WH&S guidelines; Competitors must use service ware that is supplied - to present their products; As a guide it is recommended that all coffees’ be a single dose; Coffee machine, grinder and production areas must be left in a clean and hygienic state; Timing is a crucial component for competition fairness. Therefore, points will be deducted for every minute over the time allowed and all deviations from the guidelines will be restricted; Any communication between competitor and their respective teacher/ trainer / coach during the start and finish time as dictated by the Chief Judge will result in a disqualification of that competitor; Competitor must produce three (3) portions of coffee for judging, (one (1) specified type of each).

• • • • •

•

•

Equipment:______________________________________________________________________ Each competitor will have use of the following equipment to prepare their coffees: • Fully operational coffee cart; • Refrigeration space; • Rancilio 2 group head coffee machine; • Rancilio coffee grinder; • Access to cold water only; • Access to power supply; • Service ware to include cups, saucers, spoons and service tray for delivery of coffees to judges; • Cleaning clothes and chemicals will be supplied.

COQCCC 2009 Grinders Coffee Barista Challenge Criteria
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Judging
• • The live competition will be judged by Professional Barista Trainers and Members of the Australian Culinary Federation and other invited judges respected throughout the industry; All competitors will start with a perfect score, the judges will then deduct points in accordance with the following criteria: Total 10

Mise en place (setting your section) and personal presentation: à Uniform and dress standard à Clear set out of materials to be used à Compliance with competition guidelines à Tent cards Correct preparations, working methods and practicality in industry: à Acceptable barista methods and principles that exclude unnecessary ingredients à Practical work flow à Appropriate techniques and skills à Safe and hygienic work practices à Economy of time and punctuality in service of beverages à Can the beverages be practically prepared in an industrial environment Composition, innovation and originality: à Production in line with modern and innovative culinary trends à Description of beverages on tent cards Taste and texture: à Clear concepts of flavours texture, colour, and temperature Presentation of beverages: à Initial impressions of beverages on presentation to judges à Coffee dusting and design

Total 25

Total 15

Total 35 Total 15

Total 100

Judging:
• • • • Entries are marked according to internationally recognised criteria; Points are awarded for the standard that is achieved; The points achieved governs the colour of the medal that is awarded; Perfect scores are possible.

COQCCC 2009 Grinders Coffee Barista Challenge Criteria
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Judging Criteria
Awards in each class
n n n n n n n

GOLD WITH DISTINCTION Overall top mark GOLD SILVER BRONZE HIGHLY COMMENDED CERTIFICATE A Certificate of Award will be presented with each medal A Certificate of Participation will be awarded to all competitors

99-100marks 89 – 98 marks 79 – 88 marks 69 – 78 marks 59 – 68 marks

Please read the following before the competition
• • • • • • The Australian Culinary Federation Brisbane Branch reserves the rights to take photographs for promotion and sponsors; All competitors are responsible for their own equipment. The organisers will take as much care as possible, but are not responsible for any loss or damage; Tent Cards must be supplied at the competition with a brief description of the beverages; All judging will be final; No correspondence will be entered into at any stage with the results of class or entry; Competitors contravening any of the rules may be disqualified.

MAJOR PRIZE: Open Event; Rancilio Silvia Package

MAJOR PRIZE; Student Event: $200 Grinders gift pack

Registration Fees:
• Entry of $10 inc GST, the Coffee beans, Milk, Sugar & Chocolate powder, which will be supplied, 1 ticket to the presentation night per open competitor and 2 tickets to the presentations night per student competitor.

For further information please contact:

For additional details e-mail only Andrew Fuller: andrew.f@hta.org.au Mobile – 0417704581

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COQCCC 2009 Grinders Coffee Barista Challenge Criteria Entry Form
Competition Level School or Employer Teacher Name Position Business or School Address Telephone Mobile Email Facsimile Competitor Name
Office use only Date application received Confirmation letter sent Competing date YES No Competing time Open Class Student Class (please circle)

Please note one application per competitor

Post all applications and the $10 entry fee per competitor Before the 1March 2009 to:
Australian Culinary Federation Brisbane Branch Barista challenge competition C/O Hospitality Training Association PO Box 906 Fortitude Valley Brisbane Qld 4006

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