GUIDELINE AND JUDGING CRITERIA (CAKE DECOR)

COCSS03 ON-THE-SPOT CAKE DECORATING CONTEST

· ALL participants shall be at the venue 1 hour prior to the competition. Group/ Teams who will not comply may be disqualified from the event.
· Each student- chef participants (group) shall decorate a cake using any techniques (e.g. Fondant, Marzipan, Ganache, Boiled Icing, Royal Icing, etc.)
· On- display Cakes shall not exceed the allotted space.
· Cakes to be decorated may be brought in with primary design (e.g. Fondant, Marzipan, Ganache, Boiled Icing, Royal Icing, etc.)
· The participant/s shall create a cake base from the theme ASIAN.
· Each group shall be composed of 2 members. The No-Application Form No Entry policy will be followed.
· All participants shall provide their own: Chef’s Uniform, Toque, Apron and 2 towels; non- compliance wearing/ bringing of the above mentioned clothing may result to disqualification.
· Any items are not allowed to be cooked in the venue.
· The organizers will ONLY provide the following: Table for Display and Electrical Extensions for lightings, Preparation Table and Microwave oven.
· All other ingredients/ materials shall be provided by the participants.
· Judges and Organizers decision is FINAL.

CRITERIA FOR JUDGING
· Design 40%
*Theme Represented
*Shape & Overall Flow
*Technique
*Level of difficulty (flowers, sugar work, air brushing, etc.)
*Originality
*Adherence to the theme

· Workmanship 30%
*Cleanliness
*Professionalism

· Presentation 30%
*Stands and Lightings
*Effects

TOTAL POSSIBLE SCORE 100%