Thursday 26 and Friday 27 June 2014 Centre for Hospitality, Rotokauri Campus, Wintec

Transcription

1 Thursday 26 and Friday 27 June 2014 Centre for Hospitality, Rotokauri Campus, Wintec Showcase cookery, restaurant & bar service skills and compete with your peers Visit create your world

2 2 Waikato Culinary Fare 2014

3 Welcome to the 10 th Anniversary of the Waikato Culinary Fare On behalf of the Centre for Hospitality at Wintec, I would like to congratulate the Waikato Culinary Fare Trust for seeing us through to this milestone. We are proud of our continued association, along with Cater Plus Services, of this event. Year on year, we have seen increased involvement of secondary schools and other tertiary providers; The number of participants, the on-going support of the sponsors and the hospitality industry in the Waikato and beyond. Without the support of the generous sponsors and the hospitality industry, this event would not be possible. I encourage you to show your support of them in return. While this event is an opportunity to showcase our world-class hospitality training facilities, the true meaning of the event is about providing a culinary competition platform for secondary school and tertiary students, and junior hospitality professionals, to demonstrate their practical skills and knowledge in a way that demonstrates their creativity, innovation and flair. The Waikato Culinary Fare is an event that came about as a way to bridge the gap for those who go on to compete at the annual National Culinary Fare in Auckland. For those of you who do go on we wish you well in representing yourselves, your school, tertiary provider or place of work. On behalf of the Centre for Hospitality Team we acknowledge all of those who have been involved in the event over the last 10 years, but especially the Waikato Culinary Fare Trust. Happy Anniversary! Sara Refoy Head of School School of International Tourism, Hospitality and Events WAIKATO CULINARY FARE TRUST COMMITTEE We would like to welcome all the competitors, teachers, families and supporters to the Waikato Culinary Fare, and wish that you have a very positive experience. We continue to be impressed with the high overall standard of skills that the competitors display and the fantastic support and guidance they are given by their tutors and teachers. The Fare has grown each year and that is due to your continued support, and we thank you. for the help and assistance from the following people, who give their time generously so our students can experience the fun of competing, we thank you. Our teams of judges, Wintec Centre for Hospitality tutors, The Wintec technician team, all our sponsors and contributors. We hope you enjoy the event and we welcome any feedback you may have. We would be unable to have this event if it wasn t 3

4 FARE TRUST SPONSORSHIP The Waikato Culinary Fare Trust will make the following sponsorship available to each high school within the Waikato area that enters 10 or more competitors at the Fare. We will sponsor the award of a $100 voucher for the student the school nominates as the best student in food technology class (Note: The student need not necessarily have competed at the Fare ). COMPETITOR STATUS AWARDS Secondary school student Junior Studying Cookery at NZQA Level 3 or Level 4, or less then 2 years work experience Junior Level 3 This class is only for those studying towards NZQA Level 3 Junior Level 4 This class is only for those studying towards NZQA Level 4 Commis Chef - this class is for a commis chef working fulltime in the Industry. 100 Marks Gold with Distinction 90 to 99 Gold 80 to 89 Silver 70 to 79 Bronze 60 to 69 Merit Up to 59 Acknowledgement of Participation 4 Waikato Culinary Fare 2014

5 SPONSORS We would like to thank the following companies for their support. 5

7 STATIC BUFFET PRESENTATION All entries must be accompanied with a dish description; these forms are available on the website - The competitor number MUST be attached to one of the plates. There is a designated area for competitors to assemble their entry PRIOR to presenting on the display buffet, please DO NOT assemble your entry on the display buffet. Entry must be the competitors own work. Class 1 Cup Cakes - Secondary School Culinary Sponsored by Cater Plus Services NZ Ltd Thursday 9.00am Six cupcakes presented on one plate. Flavours and presentation are the competitor s choice. Class 2 Finger Food Platter - Junior Sponsored by Cater Plus Services NZ Ltd Thursday 9.00am Present a platter of cold Finger Food consisting of 4 varieties, 3 pieces of each variety, so that 12 items are on one platter. Class 3 Cold Dessert Secondary School Culinary Sponsored by Novotel Tainui, Hamilton Thursday 9.00am Competitors are to display two portions of the same dessert of their own choice. The desserts are to be individually plated on white plates. Menu description is required to be displayed. Class 4 Cold Dessert Junior Sponsored by Novotel Tainui, Hamilton Friday 9.00am Competitors are to display two portions of the same dessert of their own choice. The desserts are to be individually plated on white plates. Menu description is required to be displayed. Class 5 Savoury Pie - Secondary School Culinary Sponsored by Sky City, Hamilton Friday 9.00am Present a baked savoury pie, approximately a 4 portion size (20cm diameter) with competitors choice of filling and casing. This is a hot dish, but presented baked and cold. 7

8 STATIC BUFFET PRESENTATION CONT. Class 6 Cold Entrée Junior Sponsored by Cater Plus Services NZ Ltd Friday 9.00am Two portions of the same plated cold entrée of the competitors choice. Menu description is required to be displayed. Class 7 Café Cake Secondary School Culinary Sponsored by Sky City, Hamilton Friday 9.00am One cake (20 25cm), of either classical or contemporary style. Please note, this class is not celebration (i.e birthday or wedding cake). Class 8 Café Cake Junior Sponsored by Sky City, Hamilton Friday 9.00am One cake (20 25cm), of either classical or contemporary style. Please note, this class is not celebration (i.e birthday or wedding cake). Class 8 A 10th Birthday Cake A 10th birthday celebration cake recognising the Waikato Culinary Fare s 10th birthday. A 25cm diameter cake, open to secondary school student or Cookery student in training at a tertiary provider. 8 Waikato Culinary Fare 2014

9 LIVE KITCHEN Class 9 Mystery Box - Secondary School Culinary Sponsored by Phoenix Group Thursday, Kitchen am: set up work station 11.00am to noon: compete A team of 2 cooks prepare, cook & serve a main course for 2 people ( 2 plates ) within one hour. The main will consist of the meat, vegetables, a starch and a suitable sauce.the ingredient list of the box will be available from the Fare registration desk at 8.30 am on the day. You do not have to use all the ingredients supplied in the box. All cooking equipment and presentation plates will be provided by Wintec Hospitality. Class 10 Waikato College Challenge Team Skills Secondary School Culinary Sponsored by Montana Catering Friday 9.00am 12.15pm, Kitchen 1 & 2, Front of House 9.30am start School team event comprising of three members (two chefs and one restaurant waiter/ess service person) to be completed within 3 hours 15 minutes. The teams are to cook and serve four portions of an entrée, main course and dessert one portion is for judging, one portion for presentation, and the other two portions to be served to seated guests in the dining area. A table wine and water should be presented and served. Screw top wine will be provided for service to guests. All basic equipment can be provided for competitors, each team will be allocated a stove oven and a work bench. The winning school team will receive a trophy and $ cash. Class 11 Creative Pizza - Secondary School Culinary Sponsored by Unilever Food Solutions Thursday 11.30am to pm, Kitchen 1 Prepare, cook and serve a pizza of your own choice using a pre prepared base. Marks will be awarded on Knife skills, degree of difficulty displayed, as well as flavour combination and presentation. Class 12 Junior Team Skills Sponsored by Nestlé professional Thursday 9.00am 12.15pm, Kitchen 3 A Junior team event comprising of three members (two chefs and one restaurant service person) to be completed within 3 hours 15 minutes. The teams are to cook and serve six portions of an entrée, main course and dessert two portions are for judging, one portion for presentation, and the other three portions to be served to seated guests in the dining area. A table wine and water should be presented and served. All basic equipment can be provided for competitors. Each team will be allocated a six burner stove with oven and a work bench. A menu and detailed recipe description will be made available to Judges at the start of the competition. First place 3 x $100 voucher Second place 3 x $50.00 voucher Third place 3 x $30 voucher 9

11 LIVE KITCHEN CONT. Class 13 Creative Burger Secondary School Culinary Sponsored by Bidvest Foodservice, Hamilton Friday pm, Kitchen 3 Two burgers, using whatever ingredients you want to create them. The dishes are to be individually plated within 60 minutes. Recipe and two menu cards to be supplied with presented dish. Class 14 Lamb Dish Junior Sponsored by Bidvest Foodservice, Hamilton Friday 2.30pm 3.30pm, Kitchen 1 A main course of four covers, using lamb rump. The dishes are to be individually plated within 60 minutes. Recipe and two menu cards to be supplied with presented dish. Product will be supplied on the day of the competition. Class 16 Soup Dish Secondary School Culinary Sponsored by Montana Catering Thursday 10.00am 11.00am, Kitchen 1 Four portions of the competitor s choice, to be individually plated within 60 minutes. Recipe and two menu cards to be supplied with presented dish. Class 17 Soup Dish Junior Level 3 Sponsored by Montana Catering Thursday 2.30pm 3.30pm, Kitchen 1 Four portions of the competitor s choice, to be individually plated within 60 minutes. Recipe and two menu cards to be supplied with presented dish. Class 15 Waikato Commis of the Year - Main & Dessert Sponsored by Unilever Food Solutions Friday 9.00am set-up and briefing, 9.30am am prep, cook & present, Kitchen 2 Prepare, cook and serve four portions of a main course and complimentary dessert. 11

12 LIVE KITCHEN CONT. Class 18 Salmon Dish Secondary School Culinary Sponsored by NZ King Salmon Thursday 2.30pm 3.30pm, Kitchen 1 A main course of two covers, using New Zealand King Salmon, to be individually plated within 60 minutes. Recipe and two menu cards to be supplied with presented dish. Product will be supplied on the day of the competition. Class 19 Salmon Dish Junior Level 3 Sponsored by NZ King Salmon Friday 1.00pm 2.00pm, Kitchen 1 A main course of four covers, using New Zealand King Salmon, to be individually plated within 60 minutes. Recipe and two menu cards to be supplied with presented dish. Product will be supplied on the day of the competition. Class 20 Salmon Dish Junior Level 4 Sponsored by Gravity Friday 1.00pm 2.00pm, Kitchen 2 A main course of four covers, using New Zealand King Salmon and to include starch and vegetable, to be individually plated within 60 minutes. Recipe and two menu cards to be supplied with presented dish. Product will be supplied on the day of the competition. Class 21 The Knife Skills Challenge Junior Level 3 Sponsored by The House of Knives Thursday 9.00am 9.30am, Kitchen 1 Each competitor is to produce six cuts of vegetables from the following list of traditional cuts within 30 minutes. Vegetables and a presentation tray will be supplied. Julienne: Size 4cm x 2x2mm thin strips Jardiniere: Size 3x3mm x 18mm Brunoise: Size 2mm dice Paysanne: Size 1cm x 1mm Macedoine: Size 5mm dice Turned Potato: Size 3cm x 7cm Class 22 Magic Box Team Event Junior Level 4 Sponsored by Wintec Thursday : 12.00pm Student Common Room - Team briefing and view magic box 1.00pm 3.30pm, Kitchen 3 Level 4 cookery students (or equivalent), in teams of two will prepare, cook and serve four portions of a starter, main and dessert within 2 hours and 30 minutes. All basic equipment can be provided, any additional equipment being brought in must be declared to the judges prior to commencement at 12.00pm in the Student Common Room. A briefing and ingredients list will be available for your team s dish development. 12 Waikato Culinary Fare 2014

13 Class 23 Pasta Dish Junior Sponsored by Unilever Food Solutions Friday 9.00am 10.00am, Kitchen 1 A pasta dish of four covers, to be individually plated within 60 minutes. Recipe and description cards to be supplied. Fresh pasta to be made within the 60 minutes. Class 26 Beef Dish Junior Sponsored by Beef & Lamb New Zealand Friday 1.30pm 2.30pm, Kitchen 3 A main course of four covers, to be individually plated within 60 minutes and to include starch and vegetable. You will be provided with 1kg of Quality Mark beef sirloin in the day. Recipe and description cards to be supplied. Class 24 Chicken Dish Secondary School Culinary Sponsored by Cater Plus Foundation Friday 10.30am 11.30am, Kitchen 1 A main course of two covers, to be individually plated within 60 minutes and to include starch and vegetable. Recipe and description cards to be supplied. Class 25 Chicken Dish Junior Sponsored by Cater Plus Foundation Thursday 9.00am 10.00am, Kitchen 2 A main course of four covers, to be individually plated within 60 minutes and to include starch and vegetable. Recipe and description cards to be supplied. 13

15 LIVE RESTAURANT Class 27 Table Setting Secondary School Culinary Sponsored by Southern Hospitality, Hamilton Thursday 1.00pm 2.00pm, Restaurant Competitors have 45 minutes to complete a standard full table d hote restaurant setting of four covers, including the preparation of a bud flower arrangement and a serviette fold. A 90cm x 90cm square table, 115cm x 40cm sideboard, chairs and hot water will be provided. Competitors are to supply all other equipment. Class 28 Table Setting Junior Sponsored by Southern Hospitality, Hamilton Friday from 1.00pm, Restaurant Heat times will be advised Competitors have 45 minutes to complete a standard full table d hote restaurant setting of four covers, including the preparation of a bud flower arrangement and 4 different serviette folds. A 90cm x 90cm square table, 115cm x 40cm sideboard, chairs and hot water will be provided. Competitors are to supply all other equipment. Class 29 Barista Junior Sponsored by Gravity Friday from 9.00am, Restaurant Heat times will be advised Competitors will be allowed a total of 5 minutes preparation time to condition the espresso machine, the grinder and to set up any additional equipment, then 15 minutes to prepare and present three of each of the following beverages: a single shot espresso; a single shot cappuccino; a single shot flat white. Registered competitors will be given a list of equipment and ingredients available, competitors to supply any other requirements. Class 30 Barista Secondary School Sponsored by Café Express Thursday from 9.00am, Restaurant Heat times will be advised Competitors will be allowed a total of 5 minutes preparation time to condition the espresso machine, the grinder and to set up any additional equipment, then 20 minutes to prepare and present two of each of the following beverages: a single shot espresso; a single shot cappuccino; a single shot flat white. Registered competitors will be given a list of equipment and ingredients available, competitors to supply any other requirements. 15

17 COCKTAIL COMPETITIONS Class 31 Classic / Innovative Cocktail Junior Sponsored by Sky City, Hamilton Friday 10.00am 2.00pm, Restaurant Heat times will be advised Competitors are required to produce one classic and one innovative cocktail (two glasses of each). Vodka, Bourbon and Bacardi will be provided and at least one is to be a component of your cocktail. Competitors will have 5 minutes to setup with no preparation and 15 minutes to complete their cocktails. All other ingredients and garnishes are to be supplied by the competitor. Please supply a recipe card and the name for the creation at the time of presentation. Be prepared to provide a verbal explanation of your creation to the judges on request. Class 32 Classic / Innovative Non Alcoholic Cocktail Secondary School Culinary Sponsored by Coca Cola Thursday 11.00am 2.00pm, Restaurant Heat times will be advised Competitors are required to produce one classic and one innovative non alcoholic cocktail (two glasses of each). All juice products used are to be from the Coca Cola range, fruit and material garnishes are permitted but must have some significance to the cocktail. Coca Cola will provide a range of products for practices and for the competition. Competitors will have 5 minutes to setup with no preparation and 20 minutes to complete their cocktails. It is essential to provide a recipe card and the name and description of the creation at the time of presentation. 17

18 AWARDS Class 33 Waikato Top School Award 2014 Secondary School Culinary Sponsored by Wintec The winner of this class is awarded to the Waikato Area School with the most marks gained from the top 15 individual entries (excludes team events) in all categories. Class 34 Novotel Tainui Hamilton Junior Hospitality Student Waikato 2014 Sponsored by Novotel Tainui, Hamilton Awarded to the Junior Hospitality Student from the Waikato area who is allocated the most marks at the show for two live and two static classes (excludes team events). Class 35 City & Guilds Cookery Team Award - Secondary School Culinary Sponsored by City & Guilds Awarded to the kitchen team that obtain the highest mark in Class 10 - Waikato College Challenge Team Skills. The winning team will received $ cash and qualify for the National Finals. 18 Waikato Culinary Fare 2014

19 WAIKATO CULINARY FARE OFFICIAL ENTRY FORM Full Name: Mailing Address: Home phone: Date of birth: mobile: Place of work or study: Teacher s Name: Class Number Name of class Fees $15 per Secondary School Individual Class $20 per Junior Individual Class $10 all Restaurant Classes $25 per Secondary School Mystery Box Class 9 $40 per Junior Team - Class 12 $60 per Magic Box Team - Class 22 $40 per Commis of the Year entry Fees include GST. Payment must accompany entry form. Online Payment Details: Westpac * Please put your name in the details section. I have read and accept all competition rules and conditions. Signature: For any enquiries please contact Paul Hodge on , paul@waikatofare.co.nz OR Peter Radojkovich on ext 8729, peter.radojkovich@wintec.ac.nz Entries close on Friday 13th June 2014; late entries may be accepted at the discretion of the Committee. Statement of confidentiality: All information supplied to the Organising Committee as part of this Waikato Culinary Fare entry form will be kept entirely confidential. It will not be revealed to anyone or used for any purpose other than internal record keeping results will be published. Please photocopy this form if you need additional entry forms. Menu description forms and Marking keys are available on the website - Please complete this form and post to: Wintec, Centre for Hospitality, Rotokauri Campus Private Bag 3036, Waikato Mail Centre, Hamilton

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