GUIDELINE AND JUDGING CRITERIA (APPETIZER/ COCKTAIL)

COCSS02 ON DISPLAY COCKTAIL/APPETIZER MAKING

· 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 be able to produce 3 appetizers/ cocktails using the theme of this year’s competition ASIAN.
· On- display appetizers shall not exceed 30 pieces in the display.
· The participant/s has the right to create their own display using any materials. (e.g. lightings, plates, mirrors, wood, etc.)
· 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.
· Appetizers/ Cocktails ARE NOT allowed to be cooked in the venue.
· The organizers will ONLY provide the following: Table for Display and Electrical Extensions for lightings.
· 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 30%
*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 30%
*Recipes are not copied from magazine
Cookbooks or other contests
*Recipes shall be done originally yet creatively (e.g. used

· Overall Presentation 10%
*Theme should be inherent. Stands and lightings should complement the product.

TOTAL POSSIBLE SCORE 100%