Welsh International Culinary Championships
2014 Competition Schedule
Monday 24th February 2014
Grand Final
Chef of Wales
13.00-16.00
.
Tuesday 25th February 2014
Skills Competiton Wales Professional Cookery Final
Cold Station 08.30 – 09.00
Hot Station 09.15 – 12.15
This is a task lead competition where the 4 finalist have already competed in Regional Heats to secure a
place in the final. The tasks are vegetable cuts, prepare, cook and serve stuffed belly pork and prepare cook
and serve a glazed plaice dish of the competitor’s choice.
All WICC dish references will be posted on association website
Class 1
Open
Hot First Courses
12.35 – 13.00
TWENTY FIVE (25) minutes will be allowed to produce TWO (2) different hot plated first courses; ONE
(1) must be suitable for vegetarians. All ingredients and small equipment are to be supplied by the
competitors.
.
Class 2b Learner or Junior Fricassee of Chicken Chasseur
.
13.15 – 13.55 14.10 – 15.00
This is part 2 of the 2 team member event from Class 3a and team member 2 to cook & present the chicken
cut for sauté
FORTY MINUTES (40) minutes will be allowed to prepare cook and present FOUR (4) portions.
Advanced preparation to include chicken portions from Chicken Cut for Sauté Class 1a, peeled and washed
vegetables and chicken velouté only.
Competitors to supply all ingredients and equipment
Draft
1|Page
Class 3 Junior or Learner Inter-College Team Challenge
.
15.15 – 16.45
Teams to consist of 1 Team Manager (Lecturer) 2 senior students and 1 junior student (1st Year)
NINETY (90) minutes will be allowed to prepare, cook and present a FOUR (4) course meal for TWO (2)
couverts. ALL ingredients and small equipment to be supplied by the competitors.
A fully costed and typed menu including a brief dish description with a maximum total food cost of £20.00
MUST be presented to Chairman of Judges ONE (1) hour before the commencement of the competition.
N.B. It is strongly recommended that the planning of this class is completed at your home college.
The Team Manager is not allowed in the kitchen, although guidance & direction is encouraged.
Plate cleaning, decoration, and garnishing can be completed by the team manager.
Sponsored by Unilever food Solutions, United Against Waste
The judging criteria will include an assessment on managing waste of ingredients during preparation.
Class 4A
Junior or Learner
Napkin Folding
09.00 – 09.45
FIFTEEN (15) minutes will be allowed to fold and display SIX (6) napkins. THREE (3) paper napkins and
THREE (3) linen napkins. Maximum allowed display area 30” (76cm) x 30” (76cm).
Competitors to supply own napkins and table covering (own choice of colour).
Although awards will be posted, no Best in Class will be announced until after the second heat on Thursday
has taken place.
Class 5A
Learner or Junior
Knife Skills – Vegetables
10.00 – 10.15 10.30 – 10.45
FIFTEEN (15) minutes will be allowed to produce 60 grams (approximately) of each of the following;
A) Carrots cut into Julienne B) Swede into Jardinière
C) Carrots into Paysanné
D) Swede into Brunoisé
E) TWO (2) Chateau & TWO (2) Cocotte Potatoes
.
To be prepared in the above order = A to E
Competitors to supply all their ingredients and equipment
Sponsored by Dick Knives
NOTE: Judges are looking at the competitor’s knife skills. No mandolin or cutting aids to be used.
Dish reference - www.welshculinaryassociation.com
Although awards will be posted, no Best in Class will be announced until after the last heat on Thursday has
taken place.
Class 6A Junior or Learner
Knife Skills – Fruit
11.00 – 11.10 11.25 – 11.35
TEN (10) minutes will be allowed to complete the following – order of work and presentation as listed
below;
2 oranges, peeled and segmented using only conventional knives
2 apples, peeled, cored and quartered cut into slices lengthwise, suitable for fresh fruit salad. No peelers or
corers to be used.
1 banana, remove skin and thinly slice, using only a knife.
2 Kiwi fruit, peel and thinly slice using only a knife.
The prepared fruit and waste is to be presented separately without garnish or dressing.
Draft
2|Page
Competitors to supply all ingredients and equipment
Sponsored by Dick Knives
NOTE: Judges are looking at the competitor’s knife skill and consistency of cutting. No mandolin or cutting
aids to be used.
Although awards will be posted, no Best in Class will be announced until after the last heat on Thursday has
taken place.
Class 2a Learner or Junior
Chicken Cut for Sauté
.
12.00 – 12.15 12.30 – 12.45
This is a TWO (2) part class for a team of 2
Part ONE (1) is preparation
Part TWO (2) Hot Kitchen, Class 3b
Part ONE (1) Fifteen (15) minutes will be allowed for team member 1 to butcher/cut and present a 1¼ -1½
kilo (2½ - 3lb) chicken for sauté in the classical manner. This end product is then used for class 1b for the
2nd team member to use.
Competitors to supply all ingredients and equipment
Dish reference - www.welshculinaryassociation.com
Class 7A
Junior or Learner
Mashed Potato Piping
.
13.30 – 13.35 13.50 – 13.55
FIVE (5) minutes will be allocated to prepare THREE (3) varieties of piped mashed potato, designs to
include Duchess Marquis and a Plait. FOUR (4) of each variety must be displayed on a suitable platter.
Competitors to supply all their equipment and mashed potato.
Although awards will be posted, no Best in Class will be announced until after the last heat on Thursday has
taken place.
Wednesday 26th February 2014
Class 10
Open
Omlettes
.
08.45 – 09.00 09.10 – 09.25
FIFTEEN (15) Minutes will be allowed to prepare, cook and cook THREE (3) omelettes. One folded, one
flat and one sweet. Fillings/toppings to competitor’s choice. Judges will be looking for the competitior’s
knowledge and skills in omelette making.
Competitors to provide all ingredients and equipment.
Class 11
Open
Pork Main Course
…
09.40 – 10.20
FORTY (40) minutes will be allowed to prepare cook and present TWO (2) Portions of a modern pork dish
suitable for a main course.
COLMAN’S Mustards or Condiments must be used in the preparation of the dish.
Competitors to supply all ingredients and equipment. COLMAN’s ingredients will be provided on the day.
If you would like to order COLMAN’S samples prior to the event please email
[email protected] (COLMAN’S ingredients available: English Mustard, French Mustard,
Dijon Mustard, Wholegrain Mustard, Apple Sauce, Horseradish Sauce, Fresh Garden Mint)
Sponsored by COLMAN’S
Draft
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Class 12
Open
Fish Dish
10.30 – 11.00 11.10 – 11.40
THIRTY (30) minutes will be allowed to prepare, cook and present TWO (2) portions of any fish to the
competitor’s choice.
Competitors to supply all ingredients and equipment
Class 14 Junior or Learner Cook and Serve
12.00 – 13.15
Team to consist of; TWO (2) Chefs, and ONE (1) Server. A kitchen porter may also assist in the cleanliness
of the kitchen and restaurant but MAY NOT assist in any form of food preparation, cooking or service.
SEVENTY FIVE (75) minutes will be allowed to prepare, cook and serve a THREE (3) course meal for
TWO (2) covers plus ONE (1) for judging. Wine and Filter coffee must be served. A presentation menu is to
be provided and displayed.
Teams to supply their own food and equipment.
Sponsored by H N Nuttall Ltd
www.hnnuttall.co.uk
tel: 0161 3680331
Class 15
Open
Pasta Dish
.
13.45 – 14.10 14.25 – 14.50
TWENTY (25) Minutes will be allowed to prepare, cook and serve TWO (2) portions of a Sweet or Savoury
pasta dish to competitors choice. No pre-prepared sauces allowed. Fresh pasta must be used, pre made
dough to can be brought in.
Competitors to provide all ingredients and equipment.
Sponsored by Capital Cuisine
Class 16
Open
Welsh Beef
.
15.00-15.45
FORTY FIVE (45) minutes will be allowed to prepare cook and present TWO (2) plated main course
portions using Welsh Beef. The plates must include substantial appropriate accompaniments, garnishes and
sauces. Competitors to supply all ingredients. and equipment
This class is focussing on creative and imaginative use of Welsh Black Beef.
Class 17
Open
Afternoon Tea
.
16.00 – 17.00
SIXTY (60) minutes will be allowed for a team of TWO (2), a stillroom/server and cook to prepare cook and
serve afternoon tea for FOUR (4) couverts. TWO (2) to be served to customers and 2 for judging. Judges
will be expecting imaginative sandwiches, a variety of cakes, scones and pastries, homemade biscuits and
preserves with a choice of teas and infusions. 100% of afternoon tea items are to be homemade but 60% may
be brought into the competition. This does not include teas and Infusions. All service to be completed within
SIXTY (60) minutes. Once the teas or infusions are served the judging will cease thus allowing the
customers to enjoy their tea.
The judges will taste all items.
Competitors to supply their own ingredients and equipment.
Sponsored by Siwgr a Sbeis, Danteithon Safonol o Gymru, Creators of High Quality Desserts, Cakes,
Quiche and Celebration Cakes. www.siwgrasbeis.co.uk
Draft
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Class 18 Junior or Learner
Themed Table Setting
.
09.00 – 09.15 09.25 – 09.40
FIFTEEN (15) minutes will be allowed to set a table for TWO (2). The table provided is round and approx.
100 cm diameter
The theme is Shabby Chic.
Competitor to provide all equipment and table accessories
Sponsored by Churchill
Class 19
Open
The Ultimate Cup Cakes
09.30 – 10.00
30 minutes, present 16 cup cakes in four (4) different styles
all cup cake bases (4 x4) can be brought in. Toppings top be brought in. Decorations may be brought in.
Cup cakes must be displayed in a theme - display items can be brought and can not be larger then 45cm X
45cm
All items need to be displayed in suitable dishes. All cup cakes must be assembled at the competition and
must be fit for consumption on the day
Competitors to supply all their ingredients and equipment
Judges will be looking for flavours, originality, style of presentation and assembly of product.
Competitors to supply all their ingredients and equipment
Class 20
Open
Bistro Sandwich
10.30 – 11.00
THIRTY (30) Minutes will be allowed to prepare and present TWO (2) varieties of cold sandwiches suitable
for service in a bistro or gastro pub. Competitors must use HELLMANN’S Mayonnaise in their recipe and
may use any variety of breads. Presented individually with garnish and condiment.
Competitors to supply all their ingredients and equipment. For HELLMANN’s samples prior to the event
please contact [email protected]
Sponsored by HELLMAN’s Mayonnaise
Class 21
Open
Live Gateau
.
11.30-12.00
THIRTY (30) Minutes will be allowed to assemble and decorate a 25cm (10”) Gateau. No pre-prepared or
artificial decorations to be used. Advance preparation limited to gateau base and any unflavoured creams. To
be presented whole and will be cut and tasted by judges.
Competitors to supply all their ingredients and equipment
Class 22
Learner or Junior
Savoury Finger Food/Tapas/Canapes
12.30 – 13.00
30 minutes, present a selection of FOUR (4) cold savoury Finger Food / Tapas / Canapes for FOUR (4)
persons, (16 pieces)
each piece should weigh between 15g to 30g
All items need to be displayed in suitable dishes. All tapas must be assembled at the competition and must
be fit for consumption on the day
Competitors to supply all their ingredients and equipment
Judges will be looking for flavours, originality, style of presentation and assembly of product.
Class 5B
Learner or Junior
Knife Skills – Vegetables
13.30 – 13.45 14.00 – 14.15
FIFTEEN (15) minutes will be allowed to produce 60 grams (approximately) of each of the following;
A) Carrots cut into Julienne B) Swede into Jardinière
C) Carrots into Paysanné
Draft
.
5|Page
D) Swede into Brunoisé
E) TWO (2) Chateau & TWO (2) Cocotte Potatoes
To be prepared in the above order = A to E
Competitors to supply all their ingredients and equipment
Sponsored by Dick Knives
NOTE: Judges are looking at the competitor’s knife skills. No mandolin or cutting aids to be used.
Dish reference - www.welshculinaryassociation.com
Although awards will be posted, no Best in Class will be announced until after the last heat on Thursday has
taken place.
Class 7B
Junior or Learner
Mashed Potato Piping
.
15.00 – 15.05 15.20 – 15.25
FIVE (5) minutes will be allocated to prepare THREE (3) varieties of piped mashed potato, designs to
include Duchess Marquis and a Plait. FOUR (4) of each variety must be displayed on a suitable platter.
Competitors to supply all their equipment and mashed potato.
Although awards will be posted, no Best in Class will be announced until after the last heat on Thursday has
taken place.
Class 6B Junior or Learner
Knife Skills – Fruit
16.00 – 16.10 16.25 – 16.35
TEN (10) minutes will be allowed to complete the following – order of work and presentation as listed
below;
2 oranges, peeled and segmented using only conventional knives
2 apples, peeled, cored and quartered cut into slices lengthwise, suitable for fresh fruit salad. No peelers or
corers to be used.
1 banana, remove skin and thinly slice, using only a knife.
2 Kiwi fruit, peel and thinly slice using only a knife.
The prepared fruit and waste is to be presented separately without garnish or dressing.
Competitors to supply all ingredients and equipmentss 2
Sponsored by Dick Knives
NOTE: Judges are looking at the competitor’s knife skill and consistency of cutting. No mandolin or cutting
aids to be used.
Although awards will be posted, no Best in Class will be announced until after the last heat on Thursday has
taken place.
Class 23
Junior or Learner
Main Course Flambé
16.00 – 16.25
TWENTY FIVE (25) minutes are allowed to prepare, cook and present TWO (2) portions of a main course
flambé dish using one or more products from the Gourmet Classic ranges of Cabernet Sauvignon,
Chardonnay, Madiera, Marsala, Port, Whisky, selections of Eau de Vie and liqueurs. Competitors may
contact Gourmet Classic at www.gourmetclassic.com to receive complimentary product samples.
GOURMET CLASSIC PRODUCTS MUST BE USED.
Competitors to provide all ingredients and equipment.
Draft
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Thursday 27th February 2014
Class 30
Open
Asian Inspired Dish
08.30 – 08.45
FIFTEEN (15) Minutes will be allowed to prepare, cook and present TWO (2) portions of an Asian inspired
dish using any KNORR BLUE DRAGON or KNORR PATAK’S pastes. Basic preparation of vegetables,
meat or fish will be allowed.
Competitors to provide all ingredients and equipment. KNORR Paste ingredients will be provided on the
day. If you would like to order samples prior to the event please email [email protected]
(KNORR Blue Dragon Thai Red, Thai Green, Laske or Char Siu. KNORR Patak’s Tikka, Korma, Madras,
Balti, Jalfrezi, Biryani, Vindaloo or Tikka Masala)
Sponsored by KNORR BLUE DRAGON or KNORR PATAK’S Pastes
Class 31
Open
Welsh Lamb Dish
.
09.00 – 09.30 09.45 – 10.15
THIRTY (30) minutes will be allowed to prepare, cook and present a garnished dish of Welsh Lamb for
TWO (2) covers to the competitor’s own choice. Competitors must provide all ingredients and small
equipment. Advanced preparation limited to basic stock, sauce and washed, peeled vegetables. Basic
preparation of meat will be allowed.
Sponsored by Welshmeatonline, suppliers of locally sourced Welsh Lamb & Beef “Quality. Value.
Flavour”
www.welshmeatonline.co.uk Tel: 01938 556890
Class 32b Junior or Learner Fillet of Lemon Sole Duglere & Fillet of Rainbow Trout Doria
10.30-11.00 11.15-11.45
This is part 2 of the 3 team member event Class31a, the remaining TWO (2) competitors to cook & present
the sole & trout.
THIRTY (30) minutes will be allowed to cook and present TWO (2) portions of Lemon Sole Duglere and
Fillet of Rainbow Trout Doria.
Competitors to supply all their ingredients and equipment
Dish reference - www.welshculinaryassociation.com
Class 33
Open
Cook and Serve
12.15 – 13.30
Team to consist of; TWO (2) Chefs, and ONE (1) Server. A kitchen porter may also assist in the cleanliness
of the kitchen and restaurant but MAY NOT assist in any form of food preparation, cooking or service.
SEVENTY FIVE (75) minutes will be allowed to prepare, cook and serve a THREE (3) course meal for
TWO (2) covers plus ONE (1) for judging. Wine and Filter coffee must be served. A presentation menu is to
be provided and displayed.
Teams to supply their own food and equipment.
Class 34
Open
‘Classic’ Moules Mariniere (Using Conwy Mussels)
..
14.00 – 14.20 14.30 – 14.50
TWENTY (20) minutes will be allowed to prepare, cook and present TWO (2) portions of classic moules
mariniere. Competitors to provide all necessary ingredients and equipment. Clean washed mussels are
acceptable. MEADOWLAND cream alternative is to be used in the preparation of the dish. For samples
prior to the competition please email [email protected]
Dish reference - www.welshculinaryassociation.com
Sponsored by MEADOWLAND
Draft
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Class 35
Open
Chefs Relay
15.15 – 16.30
A team of THREE (3) to prepare cook and present a THREE (3) course lunch for 4 couverts. The content of
which is left up to the competitors choice. The total food cost to be a minimum of £16.00 and a maximum of
£24.00. Food Costing to be submitted with entry. The use of Gourmet Classic Syrups is compulsory,
please contact for www.gourmetclassic.com for samples.
All ingredients and equipment to be supplied by the competitors.
COMPETITION FORMAT
 Each chef is ONLY allowed a continuous FORTY (40) minute period in the kitchen.
 No more than TWO (2) chefs are allowed in the kitchen at any one time.
For Example
 Chef A enters the kitchen & begins work.
 After TWENTY (20) minutes Chef B enters the kitchen and begins work.
 After Forty minutes Chef A departs from the kitchen having served the first course
 Chef A, having departed the kitchen, allows Chef C to enter the kitchen
 After a further TWENTY (20) minutes Chef B must leave the kitchen having served the main course.
 This leaves Chef C to serve the third course and tidy up and finish off the kitchen cleaning.
Sponsored by Gourmet Classic Syrups
Class 7B
Junior or Learner
Napkin Folding
09.00 – 09.15
FIFTEEN (15) minutes will be allowed to fold and display SIX (6) napkins. THREE (3) paper napkins and
THREE (3) linen napkins. Maximum allowed display area 30” (76cm) x 30” (76cm).
Competitors to supply own napkins and table covering (own choice of colour).
Class 32a
Junior or Learner
Whole Fish Filleting
09.00-20
09.40-10.00
This is a TWO (2) part class for a team of 3
Part ONE (1) is preparation; the competitor to fillet the Whole Lemon Sole and Whole Rainbow Trout
Part TWO (2) 2 competitors to cook in hot kitchen, Class 31b
TWENTY (20) minutes will be allowed to prepare ONE (1) Whole Rainbow Trout and ONE (1) Whole
Lemon Sole
Rainbow Trout into TWO (2) Fillets – skinned
Whole Lemon Sole into FOUR (4) Fillets – skinned.
All skin and bone to be presented with fillets
Competitors to supply all ingredients and equipment
Dish reference - www.welshculinaryassociation.com
Class 36
Junior or Learner
Cold First Course
.
11.00-11.30
THIRTY MINUTES (30) minutes will be allowed to produce TWO (2) portion of each of the following.
1) Individually served/plated modern interpretation of a Prawn Cocktail,
2) To the competitor’s own choice.
Draft
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All mayonnaise, Marie Rose sauce and any salad dressings to be prepared in front of the judges
Competitors to supply all their ingredients and equipment
Class 5C
Learner or Junior
Knife Skills – Vegetables
12.00-12.15 12.30-12.45
FIFTEEN (15) minutes will be allowed to produce 60 grams (approximately) of each of the following;
A) Carrots cut into Julienne B) Swede into Jardinière
C) Carrots into Paysanné
D) Swede into Brunoisé
E) TWO (2) Chateau & TWO (2) Cocotte Potatoes
.
To be prepared in the above order = A to E
Competitors to supply all their ingredients and equipment
Sponsored by Dick Knives
NOTE: Judges are looking at the competitor’s knife skills. No mandolin or cutting aids to be used.
Dish reference - www.welshculinaryassociation.com
Class 7C
Junior or Learner
Mashed Potato Piping
13.00-13.05 13.15-13.20
FIVE (5) minutes will be allocated to prepare THREE (3) varieties of piped mashed potato, designs to
include Duchess Marquis and a Plait. FOUR (4) of each variety must be displayed on a suitable platter.
Competitors to supply all their equipment and mashed potato
.
Class 6C Junior or Learner
Knife Skills – Fruit
13.50 – 14.00 14.10 – 14.20
TEN (10) minutes will be allowed to complete the following – order of work and presentation as listed
below;
2 oranges, peeled and segmented using only conventional knives
2 apples, peeled, cored and quartered cut into slices lengthwise, suitable for fresh fruit salad. No peelers or
corers to be used.
1 banana, remove skin and thinly slice, using only a knife.
2 Kiwi fruit, peel and thinly slice using only a knife.
The prepared fruit and waste is to be presented separately without garnish or dressing.
Competitors to supply all ingredients and equipment
Sponsored by Dick Knives1
NOTE: Judges are looking at the competitor’s knife skill and consistency of cutting. No mandolin or cutting
aids to be used.
Class 37
Junior or Learner
Dessert Flambé
16.00 – 16.20
TWENTY (20) minutes are allowed to prepare, cook and present TWO (2) portions of a sweet flambé dish
using one or more products from the Gourmet Classic ranges of Cabernet Sauvignon, Chardonnay, Madiera,
Marsala, Port, Whisky, selections of Eau de Vie and liqeurs. Competitors may contact
www.gourmetclassic.com to receive complimentary product samples.
Competitors to provide all ingredients and equipment.
Draft
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Static Classes
Tuesday 25th February
Cake Cymru
Class CC01
Set up by 12 noon
Open Decorated Celebration Cake – Royal Icing
A Celebration cake, any shape, in Royal Icing within a maximum area of display 40cm (16”) x 40cm (16”).
Dummies will be permitted. Decorative work may include transferred runouts, moulded flowers and
transferred piping. NO artificial decoration will be permitted.
Class CC02
Open Decorated Celebration Cake – Sugarpaste
A Celebration cake, any shape, in Sugarpaste within a maximum area of display 40cm (16”) x 40cm (16”).
Dummies will be permitted. Decorative work may include Royal Icing, Sugarpaste, pastillage or moulded
flowers. A minimum amount of wire stems, artificial stamens, ribbons and tulle may also be used.
Class CC03
Open Novelty Cake
An imaginative creation in shape and design, predominately cake in appearance, sculpted cake shaped
entries will be accepted, within an area of 40cm (16”) x 40cm (16”). Dummies will be permitted.
Class CC04
Open Floral Sugarcraft
An edible floral spray, bouquet or arrangement featuring a minimum of three (3) varieties with a minimum
of three (3) full flowers of each type excluding buds. Flowers should be presented on a suitable background
which may be a container, plaque or board. Artificial stamens, ribbons and wires are permitted. Exhibits
must fit within a 38cm (15”) square.
Class CC05
Open Modelling
A decorative piece of modelling in any edible medium not to exceed 38cm (15”) square. A minimal amount
of Royal Icing is allowed for assembly or decoration if required. No external supports and / or inedible
decorations permitted.
Class CC06
Novice Celebration Cake
This class is aimed at competitors who are working towards a Level 1 or 2 qualification. A celebration cake,
any shape, in any edible decorative medium within a maximum area of display 40cm (16”) x 40cm (16”).
Dummies will be permitted. Artificial decoration will not be permitted.
Wednesday 26th February
Children’s Cup Cake Competition
Set up by 10.30am
Class CC07
Junior Cup Cake (12 and under)
A selection of 6 decorated cup cakes in an Easter theme. Edible decorations only. Paper cases allowed.
These will not be tasted.
Class CC08
Junior Cup Cake (16 and under)
A selection of 6 decorated cup cakes in a Sealife theme. Edible decorations only. Paper cases allowed.
These will not be tasted.
Draft
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Static Classes
Set up by 10.30am
Class 40 Open Petits Fours
.
A display of frandise or sweetmeats – SIXTEEN (16) pieces in all. Display to contain FOUR (4) different
varieties, FOUR (4) pieces of each. This exhibit may be tasted. Maximum allowed display area 61cm (24”)
x 61cm (24”).
Class 41 Open Morning Goods (Individual)
.
FOUR (4) varieties, TWO (2) of each variety (eight in total) maximum 75g individual weight. Flour type,
shape and ingredients to competitor’s own choice. Maximum allowed display area 61cm (24”) x 61cm
(24”).
Class 42 Open Restaurant Plates – Terrine
.
TWO different creations – ONE (1) poultry and ONE (1) fish. One plate of each. Aspic may be used to
enhance presentation. Maximum allowed display area 61cm (24”) x 61cm (24”) .
Class 43 Open Restaurant Plated Sweets
.
TWO (2) different individual sweets intended to be cold. Maximum allowed display area 61cm (24”) x
61cm (24”)
Class 44 Open Learner Restaurant Platter
.
A restaurant platter for TWO (2) persons. Prepared hot, displayed cold. Maximum allowed display area
61cm (24”) x 61cm (24”)
Class 45 Open Learner Restaurant Plates – Terrine
.
Two different creations – ONE (1) poultry and ONE (1) fish. ONE plate of each. Aspic may be used to
enhance presentation. Maximum allowed display area 61cm (24”) x 61cm (24”) .
Class 46 Open Vegetarian Platter
.
A vegetarian platter for FOUR (4) persons prepared hot, displayed cold. Maximum allowed display area
61cm (24”) x 61cm (24”)
Thursday 27th February
Static Classes
Set up by 10.30am
Class 50 Open Restaurant Plates – Main Course
.
TWO (2) different individual plated main course portions, using any of the following; meat, poultry, game,
offal or vegetable. Suitably accompanied with vegetable/potato/garnish. Aspic may be used to enhance the
presentation. Prepared hot and displayed cold. Maximum allowed display area 61cm (24”) x 61cm (24”)
Draft
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Class 51 Open Finger Food / Tapas
.
A display of cocktail items – SIXTEEN (16) pieces in total. Display to contain FOUR (4) different varieties,
FOUR (4) of each type. Maximum allowed display area 61cm (24”) x 61cm (24”)
Class 52 Open Learner Restaurant Plates – Main Course
.
TWO (2) different individual plated main course portions, using any of the following; meat, poultry, game,
offal or vegetable. Suitably accompanied with vegetable/potato/garnish. Aspic may be used to enhance the
presentation. Prepared hot and displayed cold. Maximum allowed display area 61cm (24”) x 61cm (24”)
Class 53 Open Learner Restaurant Plated Sweets
.
TWO (2) different individual sweets intended to be cold. Maximum allowed display area 61cm (24”) x
61cm (24”)
Class 54 Open Restaurant Platter
.
A restaurant platter for TWO (2) persons. Prepared hot, displayed cold. Maximum allowed display area
61cm (24”) x 61cm (24”)
Class 55 Open Cold Buffet Platter
.
A cold buffet platter for FOUR (4) persons. Prepared hot, displayed cold. Maximum allowed display area
61cm (24”) x 61cm (24”)
Draft
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