COMPETITION PROGRAM IASC ASIAN CULINARY CHALLENGE 2015

Transcription

1 1 COMPETITION PROGRAM IASC ASIAN CULINARY CHALLENGE 2015 Open to Students from Training Institutes of Higher Learning & University who are 24 years and below on 10 June Applications must be accompanied by a letter from the organization concerned verifying this or a copy of identification papers specifying date of birth. The entry will be processed otherwise. INDIVIDUAL CHALLENGE (DISPLAY DAN PRACTICAL) Display Patisserie Class 1 Apprentice One Decorated Dummy Wedding Cake Class 2 Apprentice Bread Showpiece Class 3 Apprentice Plated Dessert (Asian / Continental) Live Patisserie Class 4 Apprentice Dress The Cake Display Artistic Class 6 Apprentice Fruit & Vegetables Carving- Fairy Tales Class 7a Apprentice Pastry Showpiece- Chocolate Class 7b Apprentice Pastry Showpiece- Sugar Work Practical Artistic Class 8 Apprentice Fruit & Vegetables Carving Individual Display Display Class 10 Apprentice Plated Appetizer Class 11 Apprentice Plated Main Course Practical Hot Cooking Class 12 Apprentice Main Course Meat Class 13 Apprentice Main Course Lamb Class 14 Apprentice Main Course Poultry (Chicken/Duck) Class 15 Apprentice Main Course (Fish / Seafood, either alone or as a combination) Class 16 Apprentice Main Course Pasta Class 17 Apprentice Pahang Traditional Cuisine Fish or Seafood TEAM CHALLENGE of 2 Practical Class 5 Apprentice Dress The Cake Team of two Class 9 Apprentice Group Fruit & Vegetables Carving Team of two Class 18 Apprentice Black Box Battle Team of two TEAM CHALLENGE of 4 Practical Class 19 Apprentice Battle of the IACC Trophy Challenge Participants can go online for registration, please follow our update on website Online Registration closed on 11 May 2015.

2 2 FEES Display Classes Individual FEE Class 1 Apprentice One Decorated Dummy Wedding Cake RM Class 2 Apprentice Bread Showpiece RM Class 3 Apprentice Plated Dessert RM Class 6 Apprentice Fruit & Vegetables Carving- Fairy Tales RM Class 7a Apprentice Pastry Showpiece- Chocolate RM Class 7b Apprentice Pastry Showpiece- Sugar Work RM Class 10 Apprentice Plated Appetizer RM Class 11 Apprentice Plated Main Course RM Practical Classes Individual FEE Class 4 Apprentice Dress The Cake RM Class 8 Apprentice Fruit & Vegetables Carving Individual RM Class 12 Apprentice Main Course Meat RM Class 13 Apprentice Main Course Lamb RM Class 14 Apprentice Main Course Poultry RM Class 15 Apprentice Main Course Fish / Seafood RM Class 16 Apprentice Hot Pasta Dishes RM Class 17 Apprentice Pahang Traditional Cuisine-Fish or Seafood RM Practical Classes Team of 2 FEE Class 5 Apprentice Dress the Cake RM Class 9 Apprentice Fruit & Vegetables Carving RM Class 18 Apprentice Black Box Battle RM Practical Classes Team of 4 FEE Class 19 Apprentice Battle of the IACC Trophy Challenge RM

3 3 RULE AND REGULATIONS DISPLAY CLASSES PATISSERIE DISPLAY Class 1 - Apprentice One 3 Tier Decorated Dummy Wedding Cake Cake must have a minimum of 3 tiers not exciding 150 cm in height. All tiers to incorporate a wedding design. Cake is to be entirely decorated by hand and all decoration must be edible with the exception of pillars. Royal icing or pastillage may be used. Other edible materials are allowed. One layer of the wedding cake must be edible and will be tasted & inspection done by the judges. Dummy Wedding Cake must stay on display until the end of the show. The Organizer will dispose of the exhibits uncollected after 5.30 pm on the last day RECIPE REQUIRED. Table space allotted: 90cm x 90cm. Not exciding 150cm in height JUDGING CRITERIA Suitability in complementing Food displays 0-20 point 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 Technique and Degree of Difficulty 0-50 points This is judged by the artistry, competency and expert work involved in the execution or preparation of the exhibit Class 2- Apprentice 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 5.30 pm on the last day RECIPE REQUIRED. Table space allotted: 90 cm x 90 cm. JUDGING CRITERIA Suitability in complementing Food displays 0-20 point 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 Technique and Degree of Difficulty 0-50 points This is judged by the artistry, competency and expert work involved in the execution or preparation of the exhibit

4 4 Class 3- Apprentice Dessert (Asian/Continental) To display a variety of 4 different types platted desserts of competitor's own choice, each portion for one person, suitable for a la carte service. All ingredients used must be edible. Judges will cut and inspect the dessert. Show pieces are allowed but will not be judged. Dessert Display must stay on display until the end of the show. The Organizer will dispose of the exhibits uncollected after 5.30 pm on the last day RECIPE REQUIRED. Table space allotted: 90cm x 90cm JUDGING CRITERIA 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 e ort expended Correct Professional Preparation Correct basic preparation, corresponding to today s modern patisserie points Practical and Up-To-Date Serving 0-20 points Easy serving methods are to be incorporated in the daily work and in accordance with up-to-date culinary standards. 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 an elegant, modern style ARTISTIC DISPLAY Class 6- Apprentice Fruit & Vegetables Carving- Fairy Tales To display a set of fruit and vegetable carvings with a theme of FAIRY TALES using FIGURINES (PATUNG). Supports can be used but must not be exposed. FRUIT & VEGETABLE CARVING must stay on display until the end of the show. The Organizer will dispose of the exhibits uncollected after 5.30pm on the last day. Table space allotted: 90cm x 90cm Maximum height: 90cm JUDGING CRITERIA 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. 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.

5 5 Class 7a- Apprentice Pastry Showpiece- Chocolate To display a model of the competitor s own choice. Frames are allowed but must not be exposed. Pastry Showpiece must stay on display until the end of the show. The Organizer will dispose of the exhibits uncollected after 5.30 pm on the last day Table space allotted: 150 cm x 90 cm. Maximum height: 150 cm JUDGING CRITERIA 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. 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. Class 7b - Apprentice Pastry Showpiece- Sugar Work To display a model of the competitor s own choice. Frames are allowed but must not be exposed. Pastry Showpiece must stay on display until the end of the show. The Organizer will dispose of the exhibits uncollected after 5.30 pm on the last day Table space allotted: 150 cm x 90 cm. Maximum height: 150 cm JUDGING CRITERIA 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. 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.

6 6 Class 10- Apprentice Plated Appetizer To display a variety of 6 different appetizers 3 cold and 3 hot, displayed cold, each portion for 1 person, suitable for ala carte service. Plated Appetizer display must stay on display until the end of the show. The Organizer will dispose of the exhibits uncollected after 5.30 pm on the last day Table space allotted: 90cm x 90cm Maximum height: 90cm JUDGING CRITERIA 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 e ort expended Correct Professional Preparation Correct basic preparation, corresponding to today s modern patisserie points Practical and Up-To-Date Serving 0-20 points Easy serving methods are to be incorporated in the daily work and in accordance with up-to-date culinary standards. 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 an elegant, modern style Class 11- Apprentice Plated Main Course To display 4 different hot dishes, to be prepared in advance and displayed cold. Each should be a main course with its own garnish and each portion for 1 person, suitable for ala carte service. Plated Main Course display must stay on display until the end of the show. The Organizer will dispose of the exhibits uncollected after 5.30 pm on the last day Table space allotted: 90cm x 90cm Maximum height: 90cm JUDGING CRITERIA 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 Judgme nt is primarily based on the artistic work but also on the degree of difficulty and the e ort expended Correct Professional Preparation Correct basic preparation, corresponding to today s modern patisserie points

7 7 Practical and Up-To-Date Serving 0-20 points Easy serving methods are to be incorporated in the daily work and in accordance with up-to-date culinary standards. 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 an elegant, modern style PRACTICAL PATISSERIE-PRACTICAL Class 4- Apprentice Dress the Cake Competitors have 2 hour to decorate a finished sponge cake, which competitors have to provide. All decorating ingredients must be edible and mixed on the spot. Sugar can be cooked but not modeled. Sugar syrup is allowed. Chocolate and royal icing can be pre-prepared. There are no height restrictions to the finished piece. Sponge cake (Either plain, or filled) should be either round (30 cm diameter) or a square (30 cm x 30 cm). Only 1 cake is allowed. All ingredients, utensils, implements etc. are to be provided by competitors, unless inform by Organizer. The completed cake is to be displayed till the last day of the show and will be disposed of by the Organizer, unless the competitor wishes to take it back, in which case it has to be collected at 5.30 pm on the last day. The organizers will provide a table, 2 power points (220V). There will be no chiller provided. No food / working items are to be placed on the floor. JUDGING CRITERIA Preparation of cake and cleanliness of work station 0-20 points Planned arrangement of materials for trouble-free working, the work station to be kept neat and tidy Presentation & General Impression 0-30 points Depending on materials 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, competency and expert work involved in the execution or preparation of the exhibit, it also should be eye appealing.

8 8 Class 5- Apprentice Dress the Cake Team of 2 Competitors have 2 hour to decorate a finished sponge cake, which competitors have to provide. All decorating ingredients must be edible and mixed on the spot. Sugar can be cooked but not modeled. Sugar syrup is allowed. Chocolate and royal icing can be pre-prepared. There are no height restrictions to the finished piece. Sponge cake (Either plain, or filled) should be either round (30 cm diameter) or a square (30 cm x 30 cm). Only 1 cake is allowed. All ingredients, utensils, implements etc. are to be provided by competitors, unless inform by Organizer. The completed cake is to be displayed till the last day of the show and will be disposed of by the Organizer, unless the competitor wishes to take it back, in which case it has to be collected at 5.30 pm on the last day. The organizers will provide a table, 2 power points (220V). There will be no chiller provided. No food / working items are to be placed on the floor. JUDGING CRITERIA Preparation of cake and cleanliness of work station 0-20 points Planned arrangement of materials for trouble-free working, the work station to be kept neat and tidy Presentation & General Impression 0-30 points Depending on materials 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, competency and expert work involved in the execution or preparation of the exhibit, it also should be eye appealing. ARTISTIC PRACTICAL Class 8 -Apprentice Fruit & Vegetables Carving Individual A Free style fruit & vegetable carving have to be executed within a time limit of 120 minutes (2 hours). No pre-slicing, peeling, carving or preparation of vegetables with the exception of yam & pumpkin before the competition begins. Exhibits will have to be displayed upon - completion of practical work. Competitors are allowed to use any kind of fruits and vegetables for their display but MUST include Watermelon, Honey Dew, Carrot and Yam. No adhesive glue is allowed. Display table allotted; 90cm x 90cm JUDGING CRITERIA 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. 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.

9 9 Class 9 -Apprentice Group Fruit & Vegetables Carving (Apprentice Team Event 2 Person to a team) A Free Style Fruit & vegetable carving have to be executed within a time limit of 240 Minutes (4 hours). No pre-slicing, peeling, carving or preparation of vegetables with the exception of yam & pumpkin before the competition begins. Exhibits will have to be displayed upon - completion of practical work. To display a set of fruit and/or vegetable carvings, with a theme and food of the competitor's own choice. Durians are not allowed. Supports can be used but must not be exposed. A minimum compulsory item to be used consists of Watermelon, Honey Dew, Papaya, Pumpkin, Carrot and Yam. No adhesive glue is allowed. Team Display - 90cm x 90cm & Working Table allotted; 90cm x 90cm JUDGING CRITERIA 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. 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. APPRENTICE INDIVIDUAL & TEAM FRUIT & VEGETABLE CARVING must stay on display until the end of the show. The Organizer will dispose of the exhibits uncollected after 5.30 pm on the last day. INDIVIDUAL HOT COOKING PRACTICAL In order to minimize food wastage in the competition, participants are required to serve only 2 plates of main course dishes within the 45minutes. Class 12-Apprentice Main Course Meat To prepare and present within 45 minutes, one main course dish for 2 persons with BEEF, MODERN WESTERN STYLE. Dish must be presented on 2 individual plates with appropriate garnishes. 1 (ONE) plate for display & 1 (ONE) plate for judging Recipe is required in kitchen Class 13-Apprentice Main Course Lamb To prepare and present within 45 minutes, one main course dish for 2 persons with LAMB, MODERN WESTERN STYLE. Dish must be presented on 2 individual plates with appropriate garnishes. 1 (ONE) plate for display & 1 (ONE) plate for judging Recipe is required in kitchen

10 10 Class 14 -Apprentice Main Courses Poultry To prepare and present within 45 minutes, one main course dish for 2 persons with POULTRY, MODERN WESTERN STYLE. Dish must be presented on 2 individual plates with appropriate garnishes. 1 (ONE) plate for display & 1 (ONE) plate for judging Recipe is required in kitchen Class 15 -Apprentice Main Course Fish (Fish / Seafood, either alone or as a combination) To prepare and present within 45 minutes, one main course dish for 2 persons with FISH / SEAFOOD, MODERN WESTERN STYLE. Dish must be presented on 2 individual plates with appropriate garnishes. 1 (ONE) plate for display & 1 (ONE) plate for judging. Recipe is required in kitchen Class 16 -Apprentice Hot Pasta Dishes To prepare and present within 45 minutes 1 (one) pasta dish for 2 persons using some of the products provided by the organizers and sponsors. Pasta Dish must be presented in 2 (Two) individual plate. 1 (One) plates for display and 1 (One) plate for judging. Recipe is required in kitchen Class 17-Apprentice Pahang Traditional Cuisine (Fish or Seafood) To prepare and present, within 45 minutes 1 (one) main course dish (fish or seafood) for 2 persons,traditional Style. Dish must be presented on 2 individual plates with appropriate garnish. Recipe is required in kitchen JUDGING CRITERIA FOR HOT COOKING - PRACTICAL 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. Food Hygiene is a must. 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 to ensure an appetizing appearance is required Taste 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.

11 11 RULES AND REGULATION 1 A schedule with the complete competition per date will be forwarded to each participant by 1 st June 2015 Requirement for enrolment for a class is minimum 2 entries per establishment. First come first serve basis. On the day of competition, competitors must bring along two (2) copies of the recipe typed on the official recipe form provided. The recipe should preferably be in English Every exhibit must be the own work of the individual or team competitor. Any exhibit which has been displayed and judged in any previous competition will be disqualified An individual competitor can participate in as many classes as the wish but it is restricted to one entry in any one class No exchange of classes will be allowed. In case of cancellation of participation due to unforeseen circumstanced, the organizers should be notified immediately. Fees will not be refunded( in order to cover administrative costs) Competitors are to note that point will deducted if the complete display exceeds the allocated space specified in the category or class. The IASC reserve the rights to all the recipes submitted. Any publication reproduction or copying can only made with the prior approval of the IASC. The IASC will not be held responsible for any damage, loss of equipment or utensils of the competitors. Competitors are to be present at their display area before closing time for removal of their utensils and exhibits. The IASC reserves the right to cancel, modify or add to any above rules and condition and the interpretation of these is final. The IASC also reserve the right to limit the number of entries per class or competition should there be a need to do so. All entries are treated as first come first served basis. Competitors contravening any Rules and Regulations of the IASC Asian Culinary Challenge 2015 will be qualified. Competitors who arrive later then the designated registration time or who have no proof of advance payment will be not be able to compete in the competition. Competitors who bring their exhibits on the wrong day will not be judged. Please refer to the final competition date. This will be sent to you in due course. Competitors must ensure that no name/logo of their organization is visible to the judges during judging. You may include it when judging has been completed. Competitors who are in doubt of the interpretation of the criteria are advised to contact the IASC Asian Culinary Challenge 2015 organizers immediately for clarification.

12 12 RULES & REGULATION 2 Please read these rules and regulation carefully, failure to comply with them could result in points being deducted. GENERAL RULES This competition is open to APPRENTICE ONLY from Training Institutes of Higher Learning, Schools, Colleges and University who are below 24 years and below on 10 June Applications must be accompanied by a letter from the organization concerned verifying this and a copy of identification papers specifying date of birth or the entry will not be processed otherwise. Each competitor must wear his or her uniform at all times when he is within the competition area and in the exhibition hall, his or her establishment s name must not be visible. Sticker labels will be provided for each participant. The competitor has to write his competition numbers on these labels and a-xed these on top and underside of his dish. Official ingredient / recipe forms will be sent to individual competitor. Competitors are required to place their recipes by the side of the competitor's dish or exhibit on the day of the competition if the rules require it. The organizer does not require copies bur reserves the right to request them. Every exhibit must be a bona de work of the competitor. No changes of events will be allowed after 11 May In case of cancellation of participation due to unforeseen circumstances, the committee should be notified in writing immediately & fees will not be refunded (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 competitions. Competitors themselves have to ensure that the minimum / maximum size limit to each exhibit is adhered to, as points will be deducted for any exhibit exceeding the size and height limit given in the schedule of the competition. In extreme cases, exhibits will be removed or modified by the organizer. All competitors for Practical Classes must report to the kitchen secretariats at the exhibition hall, one (1) hour before their competitions. Judges are allowed to examine, dismantle or cut any showpiece for inspection and non-compliance of the rules and regulation will result in disqualification. The judging is based on originality, ingenuity, 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 organizing 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 of any kinds. All the competitors must collect their certificate of participation before 3.00pm on the competition day. The judges' decisions are final.

13 13 All exhibits and products photograph, slides pertaining to this event shall be automatically become the intellectual property of the organizing committee for future advertisement and promotional purposes. Strictly NO Pork & Pork Items are allowed to be used for all dishes. INSTANT DISQUALIFICATION IF FOUND 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. Notes for preparation of food: Basic sauces, stock and dough can be brought in. 80% of all raw food can be trimmed, cut or marinated, while the balance 20% has to be done on the spot. All food items must be edible. All selected exhibits by the organizing committee will be put on display for the whole duration of the IASC Asian Culinary Challenge 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. Hot Cooking Practical - Important Notes Please note that these classes are usually filled up even before the closing date. Therefore, even if your entry form is received before the closing date, it may happen that places have already been filled. Competitors must report to the Kitchen Manager at least 60 minutes before their scheduled time in case a kitchen becomes available. Competitors not present at their scheduled time will be considered no-shows and will be disqualified. The Hot Cooking Competition begins at 8.00 am and ends at 9.00 pm daily, except for the last day when it will end at pm to cater for final results tally. No company name/logo should be visible to the judges during competition time. It may be included or placed on uniforms or/and exhibits once judging is completed. Competitors will be provided with facilities as nearly identical as possible. Each kitchen station will be equipped with a stove with 4 top burners, a sink, and a fridge (to share). More details, if any, will be provided in due course. Competitors must bring their own plates. No supplementary equipment will be available. Competitors must bring all their required items. The organizers will not be responsible for loss or breakage of competitors belongings. Notes for pre-preparation for the hot cooking competition: Basic sauces, stock and dough s can be brought in. 80% of all raw food can be trimmed, cut or marinated, while the balance 20% has to be done on the spot. Judging will take into account the condition of the kitchen after your turn. Everything on the plate must be edible. Fish must be brought ready to cook, gutted and scalded, not portion.

14 14 General Information: Display Events All exhibits must be set up at the exhibition hall display area between 5.00 am to 8.30 am on the day of the judging. No exhibits or competitors, for whatever reasons, will be allowed in the display area once 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. The name card for the table display should be without logo, with a size not exceeding 30cm X 10cm No clearing is allowed before 6.00pm on 1 st competition (10 June 2015) two day of the competition (8 June 2015) and 5.30 pm on the last day at of the Selected exhibits will be required to remain in exhibition hall till the last day of the event and must be cleared at 5.30pm on the 3 rd day of the competition (10 June 2015.) Malaysian government has strict regulations on the import of raw food materials. Competitors are advised to use local or/and imported products available locally. Entry forms (type/written & photocopy permitted) with fees to be submitted latest by: 11 May 2015, please send by Registered Mail or Courier Service. JURY NOTES Jury members should be established culinary professionals Sponsors are invited to judge Jury should be comprised of at least 4 judges Jury members should be independent and not linked in any way to Training Institutes of Higher Learning, Schools, Colleges and University team s competing in the event The competition must be judged in an unbiased manner, to the best of each judge s knowledge and with consideration for prevailing culinary and cultural practices. Judges must reach conclusions individually according to their own personal opinion but at the same time, respect the opinion of the other judges.

15 15 NOTES: PRACTICAL COOKING A schedule of competition will be confirmed one week prior to the event after all the teams are conform Each kitchen station equipped with the following: - 4 burner gas range - Oven ( shared) - Salamander - Refrigerator(shared) - Working table - Sink with running water No supplementary equipment will be available; competitors are to provide their own cooking utensils, pots, pan and woks. The organizers will not be responsible for loss or breakage of silverware, crockery or other utensils. No charcoal or BBQ allowed. The punctual presentation of each entry is a matter of urgent necessity. Too late Food not hot Too much time between courses Deduction of point Deduction of point Deduction of point

16 16 BLACK BOX RULES AND REGULATION This Challenge is OPEN ONLY to Apprentice Team from Culinary School, University and College. Only one team from each organization. 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. Applications received without fees may not be processed. Each team must consist of 2 members with minimum aged of 18 years old. As for apprentice level, a letter of conformation and verification of participants from culinary schools / colleges principal must be submitted upon application. Apprentice must be below or 24 years old, on 10 June Each team is required to prepare a Three (3)-course menu of your choice for (2 or 4 persons) in the time limit of 120 minutes, individually plated. (One for judges & One for Display) Dishes must be presented on 2 individual plates with appropriate garnish. The 3 (3) course menu must consist of: 1. One (1) of the following categories Hot or Cold Appetizer / Salad 2. One (1) Main Course (Complete with Starch & Vegetables) 4. One (1) Dessert A hand written menu must be presented to the judges within the first 10 minutes of the contest. The 1st course to be served after 90 min. 2nd course after 100 min and dessert not later than after 120 min. All teams are required to bring their own tools, utensil, kitchen equipments, plates, bowls & etc for presentation and serving. (Unless being inform by Organizer.) Teams are responsible to collect and dispose of all waste during competition. Points will be awarded for hygiene & cleanliness. Teams are allowed to be in uniform of their own choice, which can enhance the ambience. Practicality and suitability for working in kitchen must prevail. Major Kitchen equipments will be provided. Teams are required to bring their own small utensils. Full list of equipments will be provided prior to competition date. All application must be submitted in the form provided, together with a registration fee of RM per team, to the organizer before 11 May Entrance Fees will not be refunded if the competition is cancelled for reasons beyond the organizer s control, or if competitors withdraw entries. This is to cover administration costs. Points will be awarded base on the Judging Criteria stipulated. Participants are to refrain from talking to the judges during and prior to it event. Question & Answer session will be allotted. Please check with the secretariat for the official time. Panel of Judges Decisions is Final and binding. The Organizer and it committees shall not be liable to any claim in the event of any mishap and/or any missing equipments. All participants are reminded to be very cautious about safety first.

17 17 The Organizer has the right to stop and disqualified any team that are unruly and misbehave themselves before, during or after the competition, with consent of Chief Judge. The Organizer has the right to alter, amend and/or changes it rules as and when required with the consent of the panel of judges. Certificates of participation can be collected at the secretariat upon completion of your event from 2.00pm onward on the day of competition. Pre-preparation for the Black Box competition: Only allowed to use ingredients inside the black box Basic sauce, stock and dough can be brought All items on plate must be edible Judging Criteria Presentation & Showmanship Culinary Skill Display Appearance of dishes and standardization Proper usage of equipments, utensil & etc. Practical to modern serving Taste Flavor and taste of food Doneness of the food Texture of food items 20 points 50 points Utilization of ingredients Wastages Correct usage of ingredients Utilization according to requirement 20 points Hygiene & Cleanliness Preparations Work station Uniform Handling 10 points Time limit Points will be deducted if exceed time frame. Within the first 10 minutes, 1 point, after 10 minutes 3 points, every other minute 1 point In extreme case, disqualified Note: The organizer committee reserved the right to revise the schedule of competition. Competitors must report to the respective counter or organizer s office at least 45 minutes before their scheduled time, in case a kitchen becomes available. Competitors not present at their scheduled time will be considered no-shows and will be disqualified.

18 18 IACC TROPHY CHALLENGE RULES AND REGULATION This Challenge is OPEN ONLY to Apprentice Team from Culinary School, University and College. Only one team from each organization.there will be a limited of 12 teams on first come first basis for registration. Each team must consist of 4 members with minimum aged of 18 years old. A team leader is required from the 4, to assist in administration. As for apprentice level, a letter of conformation and verification of participants from culinary schools / colleges principal must be submitted upon application. Apprentice must be below or 24 years old, on 10 June Each team is required to prepare a four (4)-course menu of your choice for (2 or 4 persons) in the time limit of 120 minutes, individually plated. (Three for judges & One for Display) The four (4) course menu must consist of: 1. One (1) of the following categories Hot or Cold Appetizer / Salad 2. One (1) Soup hot or cold 3. One (1) Main Course (Complete with Starch & Vegetables) 4. One (1) Dessert No primary round. The team only has to participate once. The winner will be selected from the team whom gain the highest, then second highest and third highest point. All teams are required to utilize the cooking ingredients provided on display. NO outside ingredients are allowed. A table of fresh products will be daily displayed, and two protein products will be provide for each round differently. All basic ingredients will be available on the market table and to be used, on a first come first serve basis. A hand written menu must be presented to the judges within the first 10 minutes of the contest. The 1st course to be served after 80 min. 2nd course after 90 min. 3rd course after 100 min, and dessert not later than after 120 min. All teams are required to bring their own tools, utensil, kitchen equipments, plates, bowls & etc for presentation and serving. (Unless being inform by Organizer.) Teams are responsible to collect and dispose of all waste during competition. Points will be awarded for hygiene & cleanliness. Teams are allowed to be in uniform of their own choice, which can enhance the ambience. Practicality and suitability for working in kitchen must prevail. Major Kitchen equipments will be provided. Teams are required to bring their own small utensils. Full list of equipments will be provided prior to competition date. All application must be submitted in the form provided, together with a registration fee of RM per team, to the organizer before 11 May 2015.

19 19 Entrance Fees will not be refunded if the competition is cancelled for reasons beyond the organizer s control, or if competitors withdraw entries. This is to cover administration costs. Points will be awarded base on the Judging Criteria stipulated. Participants are to refrain from talking to the judges during and prior to it event. Question & Answer session will be allotted. Please check with the secretariat for the official time. Panel of Judges Decisions is Final and binding. The Organizer and it committees shall not be liable to any claim in the event of any mishap and/or any missing equipments. All participants are reminded to be very cautious about safety first. The Organizer has the right to stop and disqualified any team that are unruly and misbehave themselves before, during or after the competition, with consent of Chief Judge. The Organizer has the right to alter, amend and/or changes it rules as and when required with the consent of the panel of judges. Certificates of participation can be collected at the secretariat upon completion of your event from 2.00pm onward on the day of competition. Judging Criteria Presentation & Showmanship Culinary Skill Display Appearance of dishes and standardization Proper usage of equipments, utensil & etc. Practical to modern serving 20 points Taste Flavor and taste of food Doneness of the food Texture of food items Utilization of ingredients including special ingredient Wastages Correct usage of ingredients Utilization according to requirement 50 points 20 points Hygiene & Cleanliness Preparations Work station Uniform Handling 10 points

20 20 Time limit Points will be deducted if exceed time frame. Within the first 10 minutes, 1 point, after 10 minutes 3 points, every other minute 1 point In extreme case, disqualified Note: The organizer committee reserved the right to revise the schedule of competition. Competitors must report to the respective counter or organizer s office at least 45 minutes before their scheduled time, in case a kitchen becomes available. Competitors not present at their scheduled time will be considered no-shows and will be disqualified.

21 21 REGISTRATON FORM Individual Event F1 Entry fee for the Display Class is RM per entry / Entry fee for Life Class is RM per entry Registration fees have to be submitted together with the application This competition is open to APPRENTICE ONLY from Training Institutes of Higher Learning, Schools, Colleges and University who are below 24 years and below on 10 June 2015.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. Applications received without fees may not be processed Each competitor is restricted to one entry in any one class. He/She may, however participate in any number of classes. Please refer to the Rules & Regulations. Please complete all sections. Name of the Competitor Job title Organization Age Organization Address Tel Fax Country Ext I agree to abide by the rules and regulations of the competition Signed: Date: Please register me for the following classes (Please Tick - ): Display Classes Practical Classes Class 1 Apprentice One Decorated Dummy Wedding Cake Class 4 Apprentice Dress The Cake Class 2 Apprentice Bread Showpiece Class 8 Apprentice Fruit & Vegetables Carving Individual Class 3 Apprentice Plated Dessert Class 12 Apprentice Main Course Meat Class 6 Apprentice Fruit & Vegetables Carving- Fairy Tales Class 13 Apprentice Main Course Lamb Class 7a Apprentice Pastry Showpiece- Chocolate Class 14 Apprentice Main Course Poultry Class 7b Apprentice Pastry Showpiece- Sugar Work Class 15 Apprentice Main Course Fish / Seafood Class 10 Apprentice Plated Appetizer Class 16 Apprentice Hot Pasta Dishes Class 11 Apprentice Plated Main Course Class 17 Apprentice Pahang Traditional Cuisine-Fish or Seafood 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: ) Entry forms typewritten with fees to be submitted latest by: 11 May (Please send by registered Mail or courier service. Fax will not be entertained) Organizing Secretariat: IASC Asian Culinary Challenge 2015 IKIP ADVANCED SKILLS CENTRE Jalan Dato Bahaman, Kubang Buaya Kuantan Pahang Darul Makmur Phone : / Fax : Website : Closing date 11/5/2015

22 22 REGISTRATON FORM Team Event Apprentice Black Box / Dress the Cake / Fruit Carving F2 Entry fee for the Team Event is RM per team. Registration fees have to be submitted together with the application This competition is open to APPRENTICE ONLY from Training Institutes of Higher Learning, Schools, Colleges and University who are below 24 years and below on 10 June 2015.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. Applications received without fees may not be processed Each competitor is restricted to one entry in any one class. He/She may, however participate in any number of classes. Please refer to the Rules & Regulations.. Please complete all sections. Please type for legibility or write clearly. Please register me for the following classes (Please Tick - ): Class Event (Please Tick - ): Class 5 Apprentice Dress The Cake-Team Class 9 Apprentice Group Fruit & Vegetables Carving Class 18 Apprentice Black Box Battle Team Name Of The Team Organization Team Leader Organization Address Tel Fax Country Ext Signature MEMBER NAME ( AS NRIC OR PASSPORT) I/C NO / Passport No 1 2 I agree to abide by the rules and regulations of the competition Signed: Date: 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: ) Entry forms typewritten with fees to be submitted latest by: 11 May (Please send by registered Mail or courier service. Fax will not be entertained) Organizing Secretariat: IASC Asian Culinary Challenge 2015 IKIP ADVANCED SKILLS CENTRE Jalan Dato Bahaman, Kubang Buaya Kuantan Pahang Darul Makmur Phone : / Fax : Website : Closing date 11 / 5 / 2015

23 23 REGISTRATON FORM Team Event Apprentice IACC Trophy Challenge F3 Entry fee for the IACC Trophy Challenge is RM per team. Registration fees have to be submitted together with the application. This competition is open to APPRENTICE ONLY from Training Institutes of Higher Learning, Schools, Colleges and University who are below 24 years and below on 10 June 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. Applications received without fees may not be processed. Each competitor is restricted to one entry in any one class. He/She may, however participate in any number of classes. Please refer to the Rules & Regulations in the IASC ASIAN CULINARY CHALLENGE 2015 Rulebook. MEMBER NAME ( AS NRIC OR PASSPORT) IC NO / PASSPORT N0 Team Leader Member 1 Member 2 Member 3 Please complete all sections. Please type for legibility or write clearly. Name Of The Team Organization Tel Fax Country Team Leader Organization Address Ext I agree to abide by the rules and regulations of the competition Signed: Date: 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: ) Entry forms typewritten with fees to be submitted latest by: 11 May (Please send by registered Mail or courier service. Fax will not be entertained) Organizing Secretariat: IASC Asian Culinary Challenge 2015 IKIP ADVANCED SKILLS CENTRE Jalan Dato Bahaman, Kubang Buaya Kuantan Pahang Darul Makmur Phone : / Fax : Website : Closing date 11/5/2015

24 24 REGISTRATON FORM Tengku Puan Pahang Trophy- (Complete Only If Applicable) F4 (The trophy will be a challenged trophy means the winner will receive in rotation during every hosting) Dateline Submitted: 11/5/2015 To qualify for this award, a Culinary School, University and College has to send a minimum of 5 different competitors from the same property participating in a total of not less in the competition in 7 or more different classes in the individual challenge. The wining team is the team who scores the highest points in their best 5 different classes. (Each competitor s top score is counted only once) Name of the team Leader: Culinary School, University and College name: Address: Job Title: HP: Phone: Fax: I agree to abide by the rules and regulations of the competition Signed by Team Leader: Date :

25 25 Prize, Awards and Certificates Medals and Certificates of Award The respective medals will be awarded when the following points are attained. No half points will be awarded. The organizer reserves the right to withhold presentation of any awards should scores deem it necessary. Every day at 5.00 pm will be a silver, bronze and diploma medal and certificate presentation for the individual event, team fruit and vegetables carving and black box. The gold medals and challenge trophy will be given on closing ceremony on the last day of the competition. Individual Challenges Individual competitor who have completed all the classes for which they have registered will each receive a Certificate of Participant, to be collected when they register Team Challenges (for 2) Group Carving / Black Box/Dress the cake Team competitor who have completed all the team event for which they have registered will each receive a Certificate of Participant, to be collected when they register Criteria for medal Individual Display Classes Individual Artistic / Patisserie/ Hot Cooking Team Challenges (for 2) Group Carving / Black Box/Dress the Cake Gold with distinction 100 Gold Silver Bronze Diploma IACC Trophy Challenge (Team of 4) (The trophy will be a challenged trophy means the winner will receive in rotation during every hosting) Presented to the team who attain the highest points, the second and third in this class / event and will be awarded with : First Trophy, medal and certificate Second Medal and certificate Third Medal and certificate

26 26 MOST OUTSTANDING IASC ASIAN CULINARY CHALLENGE 2015 APPRENTICE CHEF Comes with a trophy, certificate and will be presented to the Competitor who accumulated the highest number of gold medals (gold with distinction will be considered as a gold medal), followed by silver then bronze in his/ her best 3 classes, in 3 out of the 4 following categories that he or she participated : 1. Patisserie / Artistic Display: Class 1, Class 2, Class 3, Class 5, Class 6, 2. Plated Display: Class 9, Class Patisserie / Artistic Practical: Class 4, Class 7, Class 8 4. Hot Cooking: Class 11, Class 12, Class 13, Class 14, Class 15, and Class 16 Must have received at least one gold medal in one of the classes entered, otherwise the award will not take place. (Medal points: 1 Gold=3 point / 1 Silver=2point / 1 Bronze=1point) TENGKU PUAN PAHANG BEST TEAM OVERALL (The trophy will be a challenged trophy means the winner will receive in rotation during every hosting) Comes with a trophy, medal, certificate, and will be presented to the Team who accumulated the highest number of gold medals (gold with distinction will be considered as a gold medal), followed by silver then bronze To qualify for this award, an establishment has to field minimum of 5 different competitors in the competition (The team must fill registered the Tengku Puan Pahang Trophy form. The team who do not fill in the form will be not qualifying for the award.) They must be from the same property. In total they must take part in 7 or more different classes in the individual challenge. The wining team is the team who scores the highest points in their best 5 different classes. (Each competitor s top score is counted only once) Must have received at least one gold medal in one of the classes entered, otherwise the award will not take place (Medal points: 1 Gold=3 point / 1 Silver=2point / 1 Bronze=1point) To contact the organizing chairman at: IASC Asian Culinary Challenge 2015 IKIP ADVANCED SKILLS CENTRE Jalan Dato Bahaman, Kubang Buaya Kuantan Pahang Darul Makmur Phone : / Fax : Website : Note: The organizer committee reserved the right to revise the schedule of competition. Competitors must report to the respective counter or organizer s office at least 45 minutes before their scheduled time, in case a kitchen becomes available. Competitors not present at their scheduled time will be considered no-shows and will be disqualified.