SECONDARY SCHOOLS CULINARY CHALLENGE 2015 Proudly Presented by the Australian Culinary Federation Queensland Inc.

ACF QLD Inc. © 2015

Table of Contents Sections

2

Important Dates and Time Table for Enrolment

3

Course requirements

3

Important Notes

4

JUDGING CRITERIA (all sections)

4

Commodity selection: Main course only

5

Food Presentation

6

Hot Cookery Rules

6/7

Secondary Schools Culinary Challenge Competition Information

8

Competition location

8

Entry Form SSCC Individual

8

Entry Form SSCC Team

9

Permission for Media Release

10

The Sections Section 1: Entree

presented hot or cold

Section 2: Main Course

presented hot

Section 3: Dessert

Presented hot or cold

Two (2) serves of each section entered required Entrants have the opportunity to compete for the Student Culinary Team of The Year award. To be eligible for this award section 2 is mandatory. Section 1,and 2 or Section 2 and 3 and form part of a team.

Who can participate? Sections 1, 2 & 3 are open to all Secondary School Students Year 11 and Year 12 consisting of 2 students, nominated by their school. (Each school may nominate a maximum of two teams) The winning Student Culinary Team of the year will be invited to compete in the International Secondary Schools Culinary Challenge 2015.

Competetion Date: Regional Final 2nd August 2015 State Final

16th August 2015

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Venue to be advised at the EKKA in Brisbane SSCC Criteria 2015

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Important Dates and TimeTable for Enrolment TEAM SELECTION Completed Entry Form, recipes, work-plan and costing for hot cookery section must be submitted to ACFQ Committee by the 1st July 2015. Teams missing recipes, food costing’s and work plans will NOT be considered in the allocation of competition places for this event, if the maximum team places indicated is exceeded. Successful Teams will be notified of their respective competition start time by the 1st August 2015

COMPETITION TIMETABLE Venue and Heat times will be sent to Competitors by June 25th 2015.

Course requirements Entree Course • • •

Entree may be presented hot or cold and exhibit a minimum of 2 accepted cooking techniques Ingredients can be selected by the students Total portion size must not exceed 95 grms in total.

Main Course • • • • • • • •

Main Course must be presented hot Main Course Dishes must include chicken as a principal protein ingredient. All elements of the chicken must be used in your plated dish. Skills which MUST be displayed to the judges consist of the following, but are not limited to: Protein portion, Supremes to be removed from the frame, skin on, wingtips “frenched” (Judges will assess this skill prior to further preparation and cookery) Frame to be used in sauce preparation. Leg & breast must form components of each dish. An additional 15 gm of any meat protein may be added to the recipe. There must be 1 vegetable exhibiting “turning skills.” Minimum of 1 other precision cut to be displayed, e.g. brunoise, macedoine, etc. Minimum of four (4) accepted cookery methods to be used in preparation and cookery. Total portion sizes:  protein 120 grms  starch 80 grms  vegetable 80 grms

Dessert Course • • •

Dessert Course may be served hot or cold. This course must exhibit a minimum of 3 accepted cooking techniques. Ingredients can be selected by the students Maximum portion size must not exceed 100 grms

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•

Please note that all dishes must be presented for judging

Important Notes •

Teams need to provide all ingredients, utensils, knives, cutting boards, pans, presentation ware, cleaning aids, etc

• •

Ingredients may be washed, but not peeled Time limit to prepare and produce: entree course is 30 minutes: main course 60 minutes: dessert course 30 minutes: 2 sections inclusive of main 90 minutes

•

Teams must provide judges with recipes, meal costing’s and work plan by no later than 1st July NOTE: Late entries may NOT be considered, if the number of entries exceeds 48 teams.

• •

Teams will be selected by a judging panel on the merit of their submission. Competitors will be directed to an area with work bench, waste bin, commercial gas stove and access to water. Refrigerated storage space is provided.

•

Provided it is currently & correctly tagged, one electrical item will be permitted.

• •

Finished products must be displayed on plates to the judges table as directed Teams must wear clean traditional uniforms, including head covering, apron, etc. Long hair must be covered with a hair net.

•

Competitors must leave work area, including stove, workbench, etc in the clean state they have found it. Please note that a point penalty will be incurred for non-compliance.

• •

Teams will be briefed 30 minutes prior to commencement of their heat. 2 points per minute will be deducted for late presentation to a maximum of 6 points, after 6 minutes the team will not be judged.

•

Outside coaching is not permitted and may lead to disqualification at the chief of judges discretion

Student Culinary Team of The Year Requirement Entry in 2 sections: • • •

section 1: section 2: section 3:

entree main (mandatory) dessert

A team of 2 persons are to prepare, cook and serve 2 servings of each entree/main/dessert within 1.5 hours from start to finish. The dishes may be modern, classical or original.

Single entries are welcome in each section. JUDGING CRITERIA(all sections) ACF QLD Inc. Copyright 2015

SSCC Criteria 2015

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Appetizing appeal

10 points

Presentation

20 points

Clean presentation (personal & professional)

10 points

Correct portion size

10 points

Correct cookery techniques exhibited

20 points

Taste & flavour

30 points Total

100 points

Main course produce list see following page

Entree & Dessert ingredients are competitor's choice

Point System 100 points - Gold Medal with distinction (3 Judges to agree) 90 to 99 points - Gold Medal 80 to 89 points - Silver Medal 70 to 79 points - Bronze Medal 60 to 69 points - Certificate of Merit

Individual Awards will be awarded to Competitors as follows: ACF Queensland - Hot Cookery Challenge Champion Team to the team with the highest points tally in sections 1 / 2 / 3 The winning students in The Team section will each receive a book voucher to the value of $100.00 ACF Queensland -Individual section winners 1 / 2 / 3 The winning individual student will receive a Voucher for Equipment $50.00

Live Cook Off Commodity selection:Main course only 1 x No 10 whole chickens

Bread crumbs

2 x 15 gm free choice of meat protein

375 gm couscous

200ml wine Sugar Cornstarch ACF QLD Inc. Copyright 2015

200g flour (any variety) 200g pulse (Red Lentils) 1 packet filo pastry 1x 440 ml tin coconut cream SSCC Criteria 2015

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150g seeded mustard 200 ml red wine vinegar

Ground pepper

100 gm walnuts

Peppercorns

50 gm sesame seeds

Sea salt

800 gm potatoes

100g dried fruit

800 gm sweet potatoes

100g crystallized fruit

600 gm pumpkin

1 packet of nori sheets

300gm rice

Fish sauce

300 gm noodles

200 ml tamari sauce

300gm green beans

4 X medium/small zucchini

300gm root vegetables

100g capsicum

1 bunch Asian vegetables (choi)

150gm onions any variety (including shallot)

150 gm 2 types mushrooms Cream Eggs Milk Butter parmes an cheese Rice Bran oil Sesame oil

1 bulb garlic 50 gm fresh ginger 2 X granny smith apples 2 X whole citrus fruit 200gms berries 2 bunches of fresh herbs (any type) 2 types of spices 2 large red chillies

PRESENT HOT FOOD ON: Copper dishes, lined Stainless steel platters Earthenware dishes (oven proof) Dinner plates Imitation pewter Silver platters

Hints for Hot Cookery teams: Practice your entry no less than 3 times Time your entry with some time to spare; allow for nerves, unfamiliar surroundings and equipment Strictly adhere to standard hygiene and safety standards Wear disposable gloves (away from heat) Don't touch food any more than necessary Clean down boards, knives, etc after each work stage Don't prepare raw and prepared foods at the same time (cross contamination)

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Watch your portion control, your nutritional balance and wastage factors Work clean, tidy and precise Work as a team, not as 2 individuals Exhibit skills

Secondary Schools Culinary Challenge Hot Cooking Rules All dishes are to be prepared on the day of competition by the competitors. They will be scrutinized on arrival and during the competition. For example: Basic stock will be allowed but no glaze reduction. The reduction would have to be made during the time allowed for the competition; Vegetables can be washed but not peeled & turned (prepared) at the commencement of the competition; All pastries, except filo, must be produced during competition hours; Competitors can use plates that are supplied by competition venue to present their items, however participants can use their own plates provided there are no identifying logos or markings; As a guide, it is recommended that proteins weigh between 110 - 130gms and starch represents no more than 80gms of the main course. The free protein is to be a maximum of 15 gms per serve; All submitted recipes will become the property of Australian Culinary Federation Queensland Inc and may be used for promotional purposes; Timing is a crucial component for competition fairness. Therefore, points will be deducted for every minute over the time allowed and all deviations from the guidelines will be restricted; Any communication between competitors and their respective coaches / teachers during the start till finish time, as dictated by the Chief Judge will result in dishes not being judged. Tent Cards must be supplied at the competition with a brief description of the dish.

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Information Any enquiries can be directed to: Andrew Mckenzie/ Competition Director Ph. 0418 852 650 [email protected]

Peter Housecroft / Chairman of Judges Ph. 0412 987 843 [email protected]

Competition Location Competition Regional Finals will be held in each region if we have enough teams to participate. Grand Final : The top 2 winning teams from each Region will be competing at the EKKA on the 16th of August 2014 Note: If we only receive 12 team entries for all regional finals together we will reserve the right to cancel the regional cooking competition and have every team cook at the EKKA only!

Full Chefs Uniforms must be worn including: o Chefs Jacket with long sleeves o Chefs pants o Aprons o Neck tie o Hat o Enclosed Shoes No full uniform or enclosed shoes = no entry ! Teachers must vacate the kitchen and stay out during the cooking competition. Bringing in equipment and assisting in storing food is allowed. No communication in any form being visual, audio or electronic is allowed during the competition between the teams and 3rd party. The chief judge reserves the right to cancel entries. The Judges decision is final

Individual Entry form Secondary School Culinary Challenge 2015 Upon payment, this becomes your tax invoice – (please retain a copy for your records) Name of School: ____________________________________________________________ Address: _______________________________________________________________ ________________________________________________________________ State: ____________________

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Post Code: ___________

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Phone: ______________________

Mobile:___________________________

E-mail: ________________________________________________ Teacher’s Name: _________________________________________

IndividualEntry (Sections 1 to 3) Team consists of:

Competitor’s Name (1): _________________________________________ Competitor’s Name (2): _________________________________________

We are entering

Competitor’s

Section 1:

◊

Section 2 :

◊

Section 3:

◊

Name:

(please tick box or boxes)

_________________________________________________________________

Teacher’s Name: __________________________ Teacher’s Signature: ________________________ Entry Fees: Section 1, 2, 3

$15.00 per entry

Total amount: $ Disclaimer: The committee of the Australian Culinary Federation Queensland Inc. and the Management of Gold Coast Institute of Tafe shall not under any circumstances be responsible for any loss or damage to any exhibit, display, goods, equipment, personal effects or injuries. The Competitor shall be responsible for all damages caused to the complex by any person in attendance at the competition (other than those under the control or direction of the Operator/Committee) and shall forward and pay to the organisers on demand the cost of rectification of any damage.

Direct deposits: Suncorp Bank / BSB No: 484 799 / Account No: 085815924 Please use your school name as a reference

Team Entry Form Secondary School Culinary Challenge 2015

Name of School: Address: _______________________________________________________________

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________________________________________________________________ ____________________

State:

Post Code: ___________

Phone: ______________________

Mobile:___________________________

E-mail: ________________________________________________ Teacher’s Name: _________________________________________

TeamEntry (Sections 1 and 2 or Sections 2 and 3) Team consists of:

Competitor’s Name (1): _________________________________________ Competitor’s

Name

(2):

_________________________________________

Teacher’s Name: __________________________ Teacher’s Signature: ________________________ Entry Fees: Culinary student team of the year

$30.00 per team (total for both sections)

Total amount: $ Disclaimer: The committee of the Australian Culinary Federation Queensland Inc. and the Management of the Institute of Tafe shall not under any circumstances be responsible for any loss or damage to any exhibit, display, goods, equipment, personal effects or injuries. The Competitor shall be responsible for all damages caused to the complex by any person in attendance at the competition (other than those under the control or direction of the Operator/Committee) and shall forward and pay to the organisers on demand the cost of rectification of any damage.

Direct deposits: Suncorp Bank BSB No: 484 799 Account No: 085815924 Please use your school name as a reference

PERMISSION FOR MEDIA RELEASE I agree to the Australian Culinary Federation, Queensland Inc. using any photos and details of recipes that have been involved in my entry or entries in this competition. I also agree to allow my name and any photographs of myself to be released to the media for promotional purposes. I have been informed that I have the right to decline this permission and this will not have any outcome on my entry in any section of this competition. In the case of being under 18 years old, a parent or guardian must give permission

Name of Student:

___________________________________

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SCHOOL

____________________________________

I AGREE:

Please Sign___________________

Date: ________

I DECLINE:

Please Sign___________________

Date: ________

PARENT / GUARDIAN (IF UNDER 18): Print Name: ________________________________________ Please Sign: _________________________________________

DATE:___________

I confirm that I have been shown and understand the workplace, health and safety procedures in regards to the use and safety requirements of gas ovens and any other kitchen equipment that may be used in my entry and I have been instructed in the use and safety of these items. I confirm that I have been given instructions as to the current information regarding workplace health and safety procedures in a commercial kitchen setup.

Student Name: _____________________

Teachers Name: _________________________

Student Signature: __________________ Teacher Signature:_______________________ Date:

_____________

ACF QLD Inc. Copyright 2014

Date: _____________

SSCC Criteria 2014

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