Monday, November 24, 2008

GUIDELINE AND JUDGING CRITERIA (FILIPINO DESSERT)

COCSS04 ON DISPLAY FILIPINO DESSERT (PLATED)

· 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 display three (3) Filipino (with Asian twist) desserts.
· On- display desserts shall not exceed the allotted space.
· Recipes shall be beside the display. Recipes must include complete instructions
· 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.
· Participants are allowed to create their own ideas and concepts provided that they have followed the guidelines.
· 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

· Taste 30%
* Asian taste should be present.
* Used Asian herbs, spices and ingredients
* All recipes must not be overcooked or undercooked

· Visual Appeal 35%
*Contrast of plating and design
*Naturalness of the product (e.g. original color, all edible items)
*Fresh ingredients and garnishing are used

· Originality and Creativity of the Recipe 35%
*Recipes are not copied from magazine
Cookbooks or other contests
*Recipes shall be done originally yet creatively (e.g. used
*Theme should be inherent. Stands and lightings should complement the product.
TOTAL POSSIBLE SCORE 100%

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