Culinaire Malaysia 2015 Rule Book PDF

Content
Competition Categories........................................................................................................................................................
General Information.............................................................................................................................................................
Entry Requirement .......................................
Requirement of Enrolment
Competition Categories:
Individual Competition and Judging Criteria
Note for Competitors.
Cold Display Category.........
Patisserie Category...
9 11
Malaysia Pastry Cup 2015
12 16
Artistic Category.
17 18
Butchery Skill..
19
Hot Cooking Category..
20 21
Team Challenge and Judging Criteria

22
Malaysia Junior Tiger Cup...
23
The Red Majesty Chefs Cup...
24 27
Nyonyas Heritage.....
28
Crystal Ice Masterpiece....
29
Fruits Sculpture..
30
The Dream Team..
31 39
Golden Opulence Service and Judging Criteria

40
Table Setting..
41 42
Flair Tending..
43 46
Fruit Flamb
47 48
Barista Championship...
49 61
Latte Art Championship 2015..
dss
62 66
Pub Challenge and Judging Criteria

67
Cocktail
68 71
Mocktail
72 75
Prizes, Awards and Certificate.
76
Rules and Regulations.........
77
Registration Form Individual Competitions........
78
Registration Form Team Challenge.
79
Recipe Form...
80
Culinaire Malaysia 2015 | Page 2 of 80
Competition Categories
Cold Display
Class 1
Plated Appetizers
Class 2
Plate Dishes
Class 3
Buffet Platter
Class 4
Truly Malaysia 5-Course Platter
Class 5
Selection of Tapas
Class 6
Modern Chinese 4-Course Set Menu
Class 7
5-Course Western Set Menu
Class 8
Apprentice 4-Course Western Set Menu
Patisserie
Class 9
Plated Desserts
Class 10
Petits Fours or Pralines
Class 11
Free Style Confectionery
Class 12
Elegance Stylish Wedding Cake
Class 13
Pastry Showpiece
Class 14
Dress the Cake
[Practical ]
Malaysia Pastry Cup 2015 2015

Class 15
Chocolate Showpiece and Dessert Challenge
[Live Action ]
Class 16
Sugar Showpiece and Chocolate Cake Challenge
[Live Action ]
Artistic
Class 17
Stylish Buffet Showpiece
Class 18
Ice Breakers
[Live Action ]
Class 19
Creative Edge Fruit and Vegetable Carving
[Live Action ]
Iron Butcher Chef Challenge
[Live Action ]
Butchery Skill
Class 20
Hot Cooking
Class 21
Fish/Seafood Main Course (Western Cuisine) -
[Practical ]
Class 22
Meat/Poultry Main Course (Western Cuisine) -
[Practical ]
Class 23
Apprentice Salmon Main Course (Western Cuisine)
[Practical ]
Class 24
Ethnic Malay Cuisine
[Practical ]
Team Challenge
Class 25
Malaysia Junior Tiger Cup
[Practical ]
Class 26
The Red Majesty Chefs Cup
[Practical ]
Class 27
Nyonyas Heritage
[Practical ]
Class 28
Crystal Ice Masterpiece
[Live Action ]
Class 29
Fruits Sculpture
[Live Action ]
Class 30
The Dream Team
[Practical ]
Gold Opulence Service

Class 31
Table Setting
[Live Action ]
Class 32
Flair Tending
[Live Action ]
Class 33
Fruit Flamb
[Live Action ]
Class 34
Barista Championship
[Live Action ]
Class 35
Latte Art Championship 2015
[Live Action ]
Pub Challenge
Class 36
Cocktail
[Live Action ]
Class 37
Mocktail
[Live Action ]
General Information
The Culinaire Malaysia 2015 maintains international culinary recognition. Held together with the famed Food & Hotel Malaysia from
29 September to 02 October 2015, this competition is set to be another benchmark in the international culinary industry.
FHM 2015 will cover virtually every aspect of Food & Hotel Management, focusing on hotel/restaurant equipment/supplies, food and
beverage, hotel furnishings and accessories, food service and catering equipment, housekeeping products, hospitality and retail
technologies.
Venue
Kuala Lumpur Convention Centre

Kuala Lumpur City Centre
50088 Kuala Lumpur, Malaysia
Date
29 September 2015 02 October 2015

2015 9 29 10 02
Website
www.hotels.org.my
Opening Hours and Admission
The Culinaire Malaysia is open to FHMs trade visitors and public
29 September-01 October 2015: 1000hrs 1800hrs

02 October 2015: 1000hrs 1600hrs
The competition hall for competitors

Individual Competitors for display classes :
open only from 0300hrs and judging begins at 0700hrs
3 7 .
Practical Hot Cooking: judging at 0700hrs.
Entry badges (non-transferable) will be sent to competitors and judges before the
Event.

Organizer
Malaysian Association of Hotels

C5-3, Wisma MAH
Jalan Ampang Utama 1/1
One Ampang Avenue
68000 Ampang, Kuala Lumpur
Malaysia
Tel: +603 4251 8477
Fax: +603 4252 8477
Email: [email protected] or [email protected]

Website: www.hotels.org.my
Entry Requirements
Registration Details
Registration Forms are attached in the Rule Book and ensure the payments are
submitted together.
Faxed Registration Forms must be accompanied with payment details in order for the
entries to be processed.

Teams and Individual competitors can expect to receive confirmation of their

registration by 15 August 2015.
2015 8 15
Entry fees are non-refundable, unless classes are full and competitors do not wish to
register for alternative classes.
Submission of Registration Forms indicates acceptance of the Rules and Regulations

of the Culinaire Malaysia 2015 in page 77.
77 Culinaire Malaysia 2015
Payment MUST be in Ringgit Malaysia. All payments are to be made payable by

cheque/money order/bank draft only to MALAYSIAN ASSOCIATION OF HOTELS.
Overseas company/personal cheques will not be accepted.
MALAYSIAN ASSOCIATION OF HOTELS
Please DO NOT send cash by mail.
Deadline of registration on 01 July 2015. Acceptance is on a first-come-first-served

basis.
2015 7 1
Registration Forms (either typewritten or neatly handwritten) with entry fees to be

submitted to:

Culinaire Malaysia 2015 Secretariat
C5-3, Wisma MAH,
Jalan Ampang Utama 1/1,
One Ampang Avenue,
Malaysia
Tel: +603 4251 8477
Fax: +603 4252 8477
Email : [email protected] or [email protected]
Website : www.hotels.org.my
Entry Requirements
Individual Class Cold Display
Entry Fee (RM / )
Requirement
Class 1
Plated Appetizers
180.00
3 entries per establishment
Class 2
Plate Dishes
180.00
Class 3
Buffet Platter
180.00
Class 4
180.00
Class 5
Selection of Tapas
180.00
Class 6
180.00
Class 7
180.00
Class 8
180.00
Individual Class Patisserie
Entry Fee (RM / )
Requirement
Class 9
Plated Desserts
180.00
Class 10
180.00
Class 11
180.00
Class 12
180.00
Class 13
Pasty Showpiece
180.00
Class 14
Dress the Cake
180.00
Entry Fee (RM / )
Requirement
Individual Class Malaysia Pastry Cup 2015

Class 15
300.00
1 entry per establishment
Class 16
300.00
Individual Class Artistic
Entry Fee (RM / )
Requirement
Class 17
180.00
Class 18
Ice Breakers
180.00
Class 19
180.00
Individual Class - Butchery Skill

Class 20
Entry Fee (RM / )
Requirement
300.00
Individual Class - Hot Cooking
Entry Fee (RM / )
Requirement
Class 21
Fish/Seafood Main Course (Western Cuisine)
250.00
Class 22
Meat/Poultry Main Course (Western Cuisine)
250.00
Class 23
250.00
Class 24
250.00
Entry Fee (RM / )
Requirement
Team Challenge
Class 25
1000.00
Class 26
1000.00
Class 27
Nyonyas Heritage
600.00
Class 28
600.00
Class 29
Fruits Sculpture
600.00
Class 30
The Dream Team
800.00
Entry Fee (RM / )
Requirement
Individual Class - Gold Opulence Service

Class 31
Table Setting
200.00
Class 32
Flair Tending
200.00
Class 33
Fruit Flamb
200.00
Class 34
200.00
Class 35
200.00
Entry Fee (RM / )
Requirement
Individual Class - Pub Challenge

Class 36
Cocktail
200.00
Class 37
Mocktail
200.00
Note: Acceptance with full payment only and based on a first-come-first-served basis.
**Each participation fee above is exclusive of 6% Government and Service Tax (GST) charges.

INDIVIDUAL CLASS
Cold Display, Patisserie Display, Malaysia Pastry Cup 2015, Artistic, Butchery Skill and
Practical Hot Cooking
Open to teams from hotels, restaurants, culinary institutions, airlines and catering organisations.
Note for Competitors:
1. Please take note that these classes are usually filled up even before the closing date. Therefore, even if your Registration Form
is received before the closing date, places may have been filled by then. All entries are subjected to the Organizing Committees
approval.
2. Competitors must report to the respective Counter at least 30 minutes before their schedule time. Competitors who did not
present at their scheduled time will be considered as no-shows and will be disqualified.
3. The Organizer will not be responsible for any loss or damage of any utensils.
4. The Organizer reserves the right to revise the schedule of competition.
5. Name cards or logos of the working place of the competitor may be placed in proper manner after judging has been completed.
6. Once rosette awards are placed beside the displays (approximately one (1) hour), no comments will be given by Judges.
7. Competitors of Cold Display, Patisserie, Malaysia Pastry Cup 2015, Artistic, Butchery Skill and Individual Hot Cooking classes
who wish to seek Judges comments should meet the Judging Team Leader by appointment on the same competition day via
the Secretariat at the Organizers Office.
Cold Display and Patisserie Display
1. The halls for cold displays will only be open from 0300hrs and by 0700hrs all participants are required to leave the hall. Judging
begins at 0700hrs for cold displays.
2. A theme or name and Recipe Form must be placed beside the display exhibits.
3. Display entries will be exhibited daily and will need to be cleared when the exhibition ends daily at 1800hrs and at 1600hrs on
the last day. ONLY Elegance Stylish Wedding Cake (class: 12), Pastry Showpiece (class: 13) and Stylish Buffet Showpiece
(class: 17) will be exhibited for all the 4 days of the show and will be collected at 1600hrs on the last day unless deterioration
beyond acceptable standards have taken place.
4. Please take note that no clearing of exhibits will be allowed before closing time (1800hrs daily and 1600hrs on the last day).
Competitors who break this rule may have their future participation re-considered. Removal must be completed by 1830hrs to
facilitate table dressing for the following day. The Organizer reserves the right to dispose of uncollected exhibits.
5. No power point is provided at the competition area. However, competitors who wish to request power points (240V) must be
ordered via MAH and paid for at least two (2) months before the event. Late order surcharge will apply. Power point requested
during Culinaire Malaysia 2015 will not be entertained.
6. Table space allotted for display classes: 100cm x 90cm.
Individual Hot Cooking Class

1. Kitchens for Hot Cooking will open from 0630hrs. The first Hot Cooking session start at 0700hrs (judging begins at the same
time).
2. Competitors must prepare the Recipe Form for Judges perusal during the competition.
3. Hygiene is paramount.
INDIVIDUAL CLASS
COLD DISPLAY
Class 1
Class 2
Class 3
Class 4
Class 5
Class 6
Class 7
Class 8
Plated Appetizers
Plate Dishes
Buffet Platter
Selection of Tapas
Class 1
Plated Appetizers
To display a variety of 4 different appetizers 2 cold and 2 hot
displayed cold. Each portion for 1 person, suitable for restaurant
a la carte service.
Class 2
Plate Dishes
To display 4 different hot dishes which are to be prepared in
advance and displayed cold. Each should be a main course with
the appropriate starch and its own garnish.
Class 3
Buffet Platter
To prepare in advance and display cold. 2 buffet dishes 1 meat
platter and 1 seafood platter that represent todays services in
hotels and restaurants. Each dish should be sufficient to serve 6
persons with appropriate garnishes.
Class 4
To prepare in advance and displayed cold. 5 Malaysia traditional
platter hidang style:
1 x fish platter
1 x beef platter
1 x lamb platter
1 x chicken platter
1 x rice
Each dish should be sufficient to serve 6 persons with appropriate
garnishes and condiments.
Participants are allowed to experiment with flavours and
composition that reflects to-date modern dining experience.
Class 6 Modern Chinese 4-Course Set Menu

To prepare in advance and display cold. A 4-course
set menu with appropriate garnishes for one (1) person
shall consist of:
1 x seafood appetizer
1 x vegetable soup
1 x poultry main course accompanied with
vegetable and starch (either rice or noodle)
1 x self-create dessert
Class 7 5-Course Western Set Menu
shall consist of:
1 x clear soup
1 x game entre
1 x meat/poultry main course
Class 8 Apprentice 4-Course Western Set Menu
shall consist of:
1 x clear soup
1 x meat/poultry main course
Class 5 Selection of Tapas

To display the tapas consistently in 6 different types 3 cold and
3 hot displayed cold. To prepare 6 pieces of each type.
Aspic should be glazed on all items except crispy or baked
dough.
A set of edible individual pieces to be set aside from the display
table for Judges sampling.
Judging Criteria (Class 1 Class 8)

Composition
Ingredients and side dishes must be in harmony with the main piece as to quantity, taste and colour. For
classical dishes, the original recipe is applicable (in case of doubt, Escoffier shall prevail).
Degree of Difficulty / Creativity
Judgement is primarily based on the artistic work, but also on the degree of difficulty and the effort
expended.
Presentation and Portion Size
The size of the plate must be appropriate to the dish and the number of persons. The main and side dishes
must be served in perfect harmony.
0 - 10 points
0 - 10 points
0 - 20 points
Correct Preparation
Appropriate culinary preparation free of unnecessary ingredients. Dishes conceived hot but exhibited cold
and all cold dishes must be glazed with aspic (for preservation purpose only).
0 - 30 points
Practical and Up-To-Date Serving

Clean and without time consuming arrangements. Exemplary plating to facilitate practical serving. Base
using inedible products are not allowed.
0 - 30 points
INDIVIDUAL CLASS
PATISSERIE
Class 9
Class 10
Class 11
Class 12
Class 13
Class 14
Plated Desserts
Pastry Showpiece
Dress the Cake
Class 9
Plated Desserts
To display a total of 4 different types of desserts:
1 x Hot and Cold
1 x Vegetarian without eggs and fat
1 x Free style creation
1 x Dessert served in glass
All desserts are to be presented cold. Each portion for one person and suitable for a la carte service. Practical and up-to-date
presentation is required. Showpieces are allowed but will not be judged.
Judging Criteria (Class 9)

Composition
Ingredients and side dishes must be in harmony with the main piece as to quantity, taste and colour.
0 - 10 points
Degree of Difficulty / Creativity

Judgement is primarily based on the artistic work, but also on the degree of difficulty and the effort expended.
0 - 10 points
Presentation / Innovation
Food items utilised must be in harmony with quantity and the number of persons indicated in the criteria.
Presentation to be appetising, tasteful, elegant and modern style.
0 - 20 points
Correct Professional Preparation

Correct basic preparation, corresponding to todays modern patisserie.
0 - 30 points
Practical and Up-to-date Serving

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.
0 - 30 points
Class 10
Petit Fours or Pralines
To display 6 bite-sized pieces each of 6 different types of either Petit Fours or Pralines, suitable for service. Exactly 36 pieces must
be presented and each piece to weigh between 8-12grams.
Practicality is essential for todays modern dining experience. No commercial moulds are allowed. Showpieces should enhance the
presentation and it will be judged.
An extra plate of 1 portion of each type (6 pieces) to be set aside from the display table for tasting by judges.
Class 11
To display a total of 4 different types of cakes of todays taste. Cakes to be free-style and displayed as whole.
1 nos of whole cake

3 types of petit gteau
Required to display 3 pieces per each type of petit gateau and each piece to weigh between 60-80grams.
Practical and up-to-date presentation is required. Showpieces are allowed but will not be judged.
INDIVIDUAL CLASS
PATISSERIE
Judging Criteria (Class 10, Class 11)

Variety
The variety display has to be corresponded with the criteria requested.
0 - 10 points
Presentation and Overall Impression

Food items utilized must be in harmony with quantity and the number of persons indicated.
0 - 20 points
Correct Preparation and Naming

The names of the dishes should correspond to the recipes. Points will be awarded for the correct basic
preparation of the food.
0 - 20 points
Practical and Up-to-date Serving

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.
0 - 20 points
Taste and Texture

Well balanced from a nutritional point of view. The taste, flavours and textures should corresponding to todays
standards.
0 - 30 points
Class 12
3 cakes to incorporate a wedding design modern, contemporary or themed. One of the 3 cakes must be edible. A section of the
finished edible cake should be cut for the judges inspection. This must be from the lowest tier of the 3 cakes. The height of finished
display should not exceed 1.5 metre.
Cakes are to be entirely decorated by hand. All decorations, with the exception of pillars, must be edible. Royal icing, pastillage or
any other appropriate materials may be used. No wiring and glue are allowed. Lace or its equivalent is not allowed. Points will be
deducted for non-compliance.
Wedding cakes must stay on display until last day of the show and Organizer will dispose of exhibits uncollected after 1600hrs
on the last day or earlier, if exhibits begin to deteriorate.
Class 13
Pastry Showpiece
To display a showpiece of either:
a) Chocolate
b) Marzipan
c) Sugar (blown, Pulled)
d) Dough
e) Pastillage
No frames, moulds, glue or wires are allowed. Points will be deducted for non-compliance. There are no height restrictions.
Pastry Showpiece must be on display till last day of the show. Organizer will dispose exhibits uncollected after 1600hrs on the
last day or earlier, if exhibits begin to deteriorate.

Design and Composition
As the exhibits are meant to be displayed on a buffet table, they should be designed to complement food
displays.
0 - 30 points
Creativity and Originality

Depending on material used, the finished exhibit must present a good impression based on aesthetic and
ethical principles.
0 - 20 points
Technical Skills and Degree of Difficulty

This is judged by the artistry, competence and expert work involved in the execution or preparation of the
exhibit.
0 - 50 points
INDIVIDUAL CLASS
PATISSERIE
Class 14
Dress the Cake
Competitors have 2 hours to decorate one finished cake, which competitors have to provide. All decorating ingredients must be
edible and mixed on spot. Sugar can be cooked but not modelled. Sugar syrup is allowed. Chocolate and royal icing can be preprepared but not shaped. Sugar paste, marzipan and pastillage can be mix colour, but not shaped and modelled.
There are no height restrictions to the finished piece.
The cake (either plain or with fillings) should be either round (30cm diameter) or square (30cm x 30cm). Only 1 cake is allowed.
Points will be deducted for non-compliance.
All ingredients, utensils, implements, etc. are to be provided by competitors.
No chiller / freezer provided. No food or working items are to be placed on the floor.
The Organizer will provide the following set up:
2 power points (240V) for each competitor.

Preparation of Cake and Cleanliness of Work Station
Planned arrangement of materials for trouble-free working. Work station to be kept neat and tidy.
0 - 10 points
Presentation and General Impression

ethical principles.
0 - 40 points
Technique and Degree of Difficulty

exhibit.
0 - 50 points
INDIVIDUAL CLASS
MALAYSIA PASTRY CUP 2015
Class 15
Class 16

This event aims to:
Ignite creativity and interest in culinary art and pastry in particular.
Provide a platform for communication and learning among enthusiastic pastry chefs around the region and elevate the status
of the pastry industry.
Create opportunities for pastry chefs to surpass themselves in the pastry world.
Through this competitive approach, the Malaysia Pastry Cup will appeal to the trade and provide a meeting place where
professionals can exchange new ideas for enhancing the fine art of creative pastry.
Notes:
1. The competitors themselves must supply all ingredients, other than those provided by the Organizing Committee.
2. The complete market list must be submitted by the deadline 31 July 2015.
3. Participant to send the registration form with attached picture of the showpiece, plated dessert or Chocolate cake and recipe.
4. During the competition, the participant is allowed to adjust a maximum of 30% from the work and recipe.
5. Organizing Committee will do the selection and inform for the confirmation.
6. All competitors must wear black pants and appropriate footwear throughout the competition and award ceremony. No insignias,
titles, or other forms of identification may be added to the uniform. If the participant does not comply accordingly, the
participant will be disqualified.
7. Participants are required to perform with facing the public and are restricted to work within their kitchen booth.
8. The Organizing Committee reserves the right to reproduce and use the entries exhibited.
9. The showpiece must be on display until last day of the show and Organizer will dispose exhibits uncollected after 1600hrs or
earlier, if exhibits begin to deteriorate.
INDIVIDUAL CLASS
Class 15
Open to Professional Pastry Cook only from any hotel or related organization with minimum 2 years or more of full time working
experience in pastry production kitchen.
Participants will be judged on their professional skills and their ability to provide a practical demonstration of trends and progress in
the art of pastry to an audience. Great importance is focused on wellprepared, wellbalanced, and well-presented desserts.
Any theme may be chosen. Suggested examples are hunting, the seasons, etc.
The competitors will have 9 hours to prepare:
Eight (8) Plated Dessert
One (1) Chocolate Showpiece
Eight (8) Plated Dessert:
Same composition made with RAVIFRUIT products.
The competitors will have to prepare a dessert of their own creation complimented by an artistic 100% CALLEBAUT Chocolate
showpiece for buffet presentation.
The competitors will have to prepare a dessert of their own creation for a total of 5 plates:
4 plates for the professional Jury
1 plate for the buffet
3 plates for Invited Member of Media (to be confirmed)
Plate is brought by the participant, any shape or material of the plate is free.
Chocolate is not a compulsory ingredient, but if the competitor should decide to use some chocolate for their dessert, it could only
be selected from the range of CALLEBAUT chocolates.
If the dessert contains ice cream or sorbet, the competitors are allowed to prepare the mixture one day in advance for professional
purpose. However, competitors need to cook the same ice cream or sorbet recipes during the competition hour.
o The competitors have to inform the Organizing Committee in advance regarding the use of ice cream machine.
One (1) Chocolate Showpiece:
To display the plated dessert with the following mandatory requirements:
Size of the base: 60cm x 40cm
Maximum height for showpiece (excluding the base): 125 cm and not lower than 100cm.
The showpiece must be made with 100% of CALLEBAUT chocolate.
Competitors will be allowed to use a maximum of 18kg total of chocolate for the showpiece from the CALLEBAUT chocolate
selection.
The Organizing Committee will provide the following basic ingredients (ready in Kitchen area):
CALLEBAUT Couverture (20kg of each contestants to obtain one day in advance)
RAVIFRUIT frozen Puree and IQF fruit (choice of 3 to 5 flavour ready in the kitchen area)
Preparation and ready-made item

Competitors may bring in the following basic ingredients allowed by the Organizer:
Sugar: sugar syrup is permitted.
Biscuit: Meringue & Dacquoise biscuit are permitted.
Pavlova biscuit are not allowed and must be prepared during competition time.
Pastillage or gum paste decorations can be brought plain, dried, uncoloured and unassembled.
Ready to heat sugar pastilles or sheets.
Chocolate can be melted but not tempered.
Only food-safe, edible colours will be permitted.
Any specific product, with no visible commercial marking, is permitted.
INDIVIDUAL CLASS
Class 15
Presentation of work:
The competition will last 9 hours commencing from 0700hrs. The tasting of desserts/chocolate cake will take place from 1330hrs.
The competitors will showcase their work, one after the other at a 15-minute interval.
Each competing participant will present their dishes. Buffet setting will take place from 1600hrs for all competitors.
The ingredients of dishes will be announced to the public.
The finished work will be presented to the public.
No background dcor is allowed.
Fabric, base, coloured linings will be provided by the competitors.
Any work exceeding the maximum specified size will be eliminated. Dimensions will be officially measured by the contest
stewards and their conclusions will be final.
Specification of the equipment provided:
Equipment for each kitchen:
1 unit - sink with water supply
1 unit - stainless steel table
2 units - induction stove (gas is strictly not allowed during competition, except for portable gas torch)
1 unit - chocolate warmer
4 units - 13-amp electric power points
1 unit - 1 rack trolley with 6 tray
1 unit - microwave
1 unit - kitchen-aid mixer
Equipment sharing with next kitchen:
1 unit - blast freezer
1 unit - oven
Equipment not provided:
Small kitchen utensil, sugar lamp, torch.
Sauce pans, moulds, ladles, dishes, cutlery, scale. etc.
In general, anything not specified will not be provided.
INDIVIDUAL CLASS
Class 16
Open to Professional Pastry Cook only from any hotel or related organization with minimum 2 years or more of full time working
experience in pastry production kitchen.
Participants will be judged on their professional skills and their ability to provide a practical demonstration of trends and progress in
the art of pastry to an audience. Great importance is focused on wellprepared, wellbalanced, and well-presented desserts.
Any theme may be chosen. Suggested examples are hunting, the seasons, etc.
The competitors will have 9 hours to prepare:
Two (2) Chocolate Cakes:
Same composition made out of MAX FELCHLIN.
Chocolates for eight (8) persons.
1 x chocolate cake for display
1 x chocolate cake for tasting (portion per person between 75gm to 125gm).
Participant will have to choose their dark chocolates for their cake within the MAX FELCHLIN couverture range (no other
chocolate should be used for the cake recipe):
The cake is to be displayed on a base 60cm x 40cm inclusive of an artistic supportive Sugar Showpiece arrangement with 2/3rd
cooked sugar (pour, pulled, blown, ribbons, moulds).
One (1) Sugar Showpiece:
To display the chocolate cake with the following mandatory requirements:
Size of the base: 60cm x 40cm.
Maximum height for showpiece (excluding the base): 125cm and not lower then 100cm.
The sugar showpiece should be made with approximately 20% Pastillage, 30% Pull sugar,
20% blow sugar and 30% free choice.
All material used must be edible. Non-edible products are forbidden, except the stand for display.
The organising committee will provide the following basic ingredients (ready in kitchen area):
Fabilo Pearl Sugar [Isomalt] (20kg per contestant)
MAX FELCHLIN Couverture (3-5 selection)
BOIRON Frozen Fruit Puree and IQF fruit (3-5 selection)
Preparation and ready-made item
Competitors may bring in the following basic ingredients allowed by the committee:
Sugar: sugar syrup is permitted.
Biscuit: Meringue & Dacquoise biscuit are permitted.
Pavlova biscuit are not allowed and must be prepared during competition time.
Pastillage or gum paste decorations can be brought plain, dried, uncoloured and unassembled.
Ready to heat sugar pastilles or sheets.
Chocolate can be melted but not tempered.
Only food-safe, edible colours will be permitted.
Any specific product, with no visible commercial marking, is permitted.
INDIVIDUAL CLASS
Class 16
Presentation of work
The competition will last 9 hours commencing from 0700hrs. The tasting of desserts/chocolate cake will take place from
1330hrs. The competitors will showcase their work, one after the other at a 15-minute interval.
Each competing participant will present their dishes. Buffet setting will take place from 1600hrs for all competitors.
The ingredients of dishes will be announced to the public.
The finished work will be presented to the public.
No background dcor is allowed.
Fabric, base, coloured linings will be provided by the competitors.
Any work exceeding the maximum specified size will be eliminated. Dimensions will be officially measured by the contest
stewards and their conclusions will be final.
Specification of the equipment provided:
Equipment for each kitchen:
1 unit - sink with water supply
1 unit - stainless steel table
2 units - induction stove (gas is strictly not allowed during competition, except for portable gas torch)
1 unit - chocolate warmer
4 units - 13-amp electric power points
1 unit - 1 rack trolley with 6 tray
1 unit - microwave
1 unit - kitchen-aid mixer
Equipment sharing with next kitchen:
1 unit - blast freezer
1 unit - oven
Equipment not provided:
Small kitchen utensil, sugar lamp, torch.
Sauce pans, moulds, ladles, dishes, cutlery, scale, etc.
In general, anything not specified will not be provided.
Mise-en-place and Cleanliness

Points will be awarded for hygiene, cleanliness, keeping with the time allowed, organization and dexterity.
Points will be deducted for extra time taken.
0 - 30 points
Presentation, General Impression, Technique and Degree of Difficulty

Showpiece / presentation appearance will be awarded for the artistic quality and rendering of the theme.
0 - 30 points
Taste and Texture

Plated dessert tasting score will be awarded for taste, design, originality and texture.
0 - 40 points
A penalty of up to 20 points to participant who engaged in a wasteful attitude of provided ingredients.
INDIVIDUAL CLASS
ARTISTIC
Class 17
Class 18
Class 19

Ice Breakers
Class 17
Display a showpiece of acrylic, glass or any type of environmental friendly product such as paper clay. All exhibits must complement
a food display. Frames are allowed but it cannot be exposed. Showpieces will be judged on the first day of competition and display
till the last day of competition.
Styrofoam is not permitted in the showpiece. The maximum height limit is 150cm.

Creativity
o
Uniqueness
0 - 10 points
Attention to details
0 - 10 points
Design Composition
0 - 20 points
Artistic Impression
0 - 20 points
Techniques and Skill
0 - 40 points
Class 18
Ice Breakers
To execute an ice carving showpiece within 60 minutes of competitors own preferred design. Each competitor will be provided with
1 block of ice measuring 120cm x 50cm x 30 cm. No replacement if there is breakage. Ice carving should consist 2 different artwork
and must show skills of attaching ice. Competitors will have to provide their own tools. Welding with dry ice is allowed, but must be
provided by the participants.
Electrical tools are allowed. A standard 240w power point will be provided. Competitors are to bring their extension cord.
No coloring of the ice is allowed.
In order to be judged, sculptures must remain standing until the judging process is completed, in which it may take up to
approximately 30 minutes.
Safety measures:
Each participant is responsible for his/her own safety as well as safety of other competitors and the general public.
All participants are also responsible for the safety of their sculptures.
The Organizing Committee reserves the right to remove any sculptures which are determinable to be a safety hazard.

Technical Skill
o
Difficulty
0 - 10 points
0 - 10 points
Finished appearance
0 - 10 points
Structural techniques
0 - 10 points
Design Composition
o
Proportion or symmetry
0 10 points
Design and composition
0 10 points
Artistic Impression
0 - 15 points
Creativity
0 - 25 points
INDIVIDUAL CLASS
Class 19
Creative Edge - Fruit and Vegetable Carving
To prepare one (1) type of carving and present within 90 minutes of either:
(a) Realistic Figurine Yam and Carrot Carving
A freestyle yam and carrot carving to be done within the time limit of 90 minutes. Base of carving, joints and combination of
vegetables could be prepared before competition. Glues and needles are prohibited during competition. A base of 30 cm2 to support
the complete carving will be allowed and can be prepared 15 minutes in prior. Participants will be given a working table of 180cm x
90cm (oblong table). Other decorative items could be placed on table in prior to enhance end product.
No adhesive glue is allowed. Display table will be subjected to space availability. Showpiece must be compatible for buffet table.
Carving with highest point will receive a Best Realistic Figurine Carving Award.
(b) Floral Fruit Carving Theme: Flourishing Flora
To carve a minimum 4 (four) numbers of fruits within the time limit of 90 minutes with the theme of Flourishing Flora. Carvings
should be more than 50% of the fruit or else are not be considered. There should consist 4 (four) different floral carving designs.
No pre-slicing or cutting allowed, glues and needles are prohibited during competition. Other decorative items could be placed on
table in prior to enhance end product. A base to support the complete carving will be allowed and can be prepared 15 minutes in
prior. Participants will be given a working table of 180cm x 90cm (oblong table). Other decorative items could be placed on table in
prior to enhance end product.
Minimum compulsory items to be used or should consist of:
Watermelon, honeydew, papaya and carrot.
Carving with highest point will receive a Best Individual Floral Fruit Carving Award.
Indicate (a or b) accordingly on Registration Form for Class 19. No changes will be allowed.

Suitable In Complementing Food Display
display.
0 - 20 points

ethical principles.
0 - 30 points

exhibit.
0 - 50 points
INDIVIDUAL CLASS
BUTCHERY SKILL
Class 20
Professional Butchery is becoming a dying profession in our foodservice industry. Thus, Meat & Livestock Australia (MLA) has
placed initiatives to refresh and develop skilful and knowledgeable young butcher chefs in the future.
This MLA Butchery Competition will encourage and set a new platform to promote the butchery profession and to support the food
service industry.
The participant must be a butcher chef who has at least 3 years experience in butchery.
1. The participant must possess knowledge to demonstrate the safety use of knife skills.
2. The participant must bring along his/her own set of sharp knives and sharpening rod/steel to the competition.
3. The participant is compulsory to wear the provided chef uniform and apron by MLA during the competition.
4. The participant is not allowed to bring in any personal belonging to the competition except his/her set of knives and sharpening
rod/steel.
5. Labelling to be provided by the participant.
6. Prior to the competition, it is compulsory for the participant to sign the indemnity form to indemnify MLA, MAH, CAM, its
Organizing Committee and Kuala Lumpur Convention Centre of any liability in the event of unforeseen circumstances and
accident.
7. The Organizing Committee reserves the right to revise the schedule of competition.
Preparation and Presentation
1. Participant has to be creative to display and label the cuts within 90 minutes.
2. Participant must be able to demonstrate by breaking up a lamb carcass into primals and different cuts and ideas within the given
time frame that is applicable to foodservice.
3. Besides creativity, innovation and practicality, boning and value-adding with good hygienic practices will be highly considered
during judging.
4. Spices will be provided for value added products such as for marination, roasting, stir-fry, etc.

Sharp Knives, Clean Work Station and Good Hygiene Practices
0 - 10 points
Ideas for Value-adding (Marinating)
0 - 10 points
Cuts Applicable to Food Service
0 - 10 points
Cleaning Boning
0 - 10 points
Work Completed On Time
0 - 10 points
Primal Leg, Loin and Shoulder
0 - 10 points
Preparation and Boning of Lamb Cuts
0 - 10 points
Wastage Minimized
0 - 10 points
Breaking of the Carcass Into Primal (Correct Cutting Lines)
0 - 20 points
INDIVIDUAL CLASS
HOT COOKING
Class 21
Class 22
Class 23
Class 24

Notes for Competitors:

1.
From Class 21 24, each competitor is restricted to one entry in any one class.
2.
Please take note that priority will be given to competitors taking the most gold medals with compulsory minimum 1 Cold
Display classes and either Individual Hot Cooking or Team Challenge classes, thereby being eligible for the Most
Outstanding Chef Award. The Organizing Committee reserves the right to determine the Most Outstanding Chef Award
depending on the overall result.
3.
Apprentice Class (class 23) competitors age should not exceed 25 years old.
4.
The Hot Cooking Competition begins at 0700hrs and ends at 1900hrs daily, except for the last day when it will end earlier to
cater for final results tally.
5.
No company name / logo should be visible to the judges during competition time. It may be included or placed on uniforms
once judging is completed.
6.
Competitors will be provided with identical facilities as far as possible. Each kitchen station will be equipped with a stove with
4 top burners, built-in oven, a sink and a fridge (to share). Please take note that you are allowed to bring your cooking utensils
and ingredients. However, the items will be your own responsibility. More details, if any, will be provided in due course.
7.
Competitors must bring their own plates with length of diameter not more than 32cm. The Organizing Committee reserves
the right to disqualify the competitor if the rules are not adhered to.
8.
No supplementary equipment will be available. It is the competitors responsibility to bring all their required items.
9.
The Organizing Committee will not be responsible for loss or breakage of competitors belongings.
10. Recipe Form required in the kitchen during competition.
11. Judging will take into account the condition of the kitchen after your turn.
12. Note for pre-preparation for the Hot Cooking classes:
Salad can be cleaned and washed but not portioned.
Vegetables/fruits can be peeled, cut but not cooked.
Pasta and dough can be prepared but not cooked.
Fish/seafood/shellfish can be cleaned, filleted but not portioned or cooked.
Meat/poultry can be portioned but not cooked.
Mousses need to be made in the competition but minced items are allowed.
Pre-marinating of protein is permitted.
Sauces can be reduced but not finished or seasoned.
Stocks can be bringing into competition.
Dressings are to be made in competition.
Coulis-puree can be brought in but needs to be finished in competition.
Sponges can be pre-made but not cut or shaped.
INDIVIDUAL CLASS
HOT COOKING
Class 21
To prepare one (1) main course dish for 2 portions in individual plate and present within 45 minutes of either:
a)
cod fish (whole cod fish fillet);
b)
seafood
The weight of either fish or seafood shall be at 120-140gm per portion.
Competitors choice of accompaniments and garnishes to compliment the dish.
Indicate (a or b) accordingly on Registration Form for Class 21. No changes will be allowed.
Class 22
To prepare one (1) main course dish for 2 portions in individual plate and present within 45 minutes of either:
a)
beef;
b)
lamb;
c)
chicken;
d)
duck
The weight of either meat or poultry shall be at 120-140gm per portion.
Indicate (a, b, c or d) accordingly on Registration Form for Class 22. No changes will be allowed.
Class 23
To prepare one (1) main course dish for 2 portion in individual plates and present within 45 minutes:
a)
whole salmon fillet
The weight of the whole salmon fillet shall be at 120-140gm per portion.
Class 24
To prepare and present 2 set of traditional ethnic Malaysian meal within 1 hour and comprise of:
1 x seafood platter weight at 60gm
1 x meat platter weight at 160gm
1 x vegetable platter weight at 80gm
1 x rice weight at 60gm
Served in hidang style (family service) for 6 persons with any additional condiments to indicate authenticity.
Competitors will be permitted to prepare and blend spices before competition time. Ethnic presentations will enhance the dishes.
Fusion food is discouraged.
Judging Criteria (Class 21 24)

Mise-en-place and Cleanliness
Planned arrangement of materials for trouble-free working and service. Correct utilisation of working time to
ensure punctual completion.
0 - 10 points
Arrangement and Presentation/Innovation

Clean arrangement with no artificial garnishes and no time consuming arrangements. Exemplary plating to
ensure an appetising appearance is required. Class 20 required ethnic/preferred style of presentation.
0 - 10 points
Correct Professional Preparation

Correct basic preparation of food, corresponding to todays 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
starch and vegetables.
0 - 30 points
Taste
The typical taste of the food should be preserved. It must have appropriate taste and seasoning. In quality,
flavour and colour, the dish should conform with todays standards of nutritional values.
0 - 50 points
TEAM CHALLENGE
TEAM CHALLENGE
Class 25
Class 26
Class 27
Class 28
Class 29
Class 30

Nyonyas Heritage
Fruits Sculpture
The Dream Team

1.
From class 25 30, each establishment is restricted to one entry in each class.
2.
Please take note that priority will be given to competitors taking the most gold medals with compulsory minimum 1 Cold
Display classes and either Individual Hot Cooking or Team Challenge classes, thereby being eligible for the Most
Outstanding Chef Award. The Organizing Committee reserves the right to determine the Most Outstanding Chef Award
depending on the overall result.
3.
Apprentice Class (Class 25) competitors born after July 1990 to qualify.
4.
The Hot Cooking Competition begins at 0700hrs and ends at 1900hrs daily, except for the last day when it will end earlier to
cater for final result tally.
5.
No company name / logo should be visible to the judges during competition time. It may be included or placed on uniforms
once judging is completed.
6.
Competitors will be provided with identical facilities as far as possible. Each kitchen station will be equipped with a stove with
4 top burners, built-in oven, a sink and a fridge (to share). More details, if any, will be provided in due course.
7.
Competitors must bring their own plates with length of diameter not more than 32cm. The Organizing Committee reserves
the right to disqualify the competitor if the rule is not adhered to.
8.
No supplementary equipment will be available. It is the competitors responsibility to bring all their required items.
9.
The Organizers will not be responsible for loss or breakage of competitors belongings.
10. Recipe Form required to be written within 30 minutes in the kitchen during competition.
11. Judging will take into account the condition of the kitchen after your turn.
13. The Organizing Committee reserves the right to revise the schedule of competition.
14. Once rosette awards are placed beside the displays (approximately one (1) hour), no comments will be given by Judges.
Competitors of Malaysia Junior Tiger Cup, The Red Majesty Chefs Cup, Nyonyas Heritage, Crystal Ice Masterpiece, Fruits
Sculpture and The Dream Team classes who wish to seek Judges comments should meet the Judging Team Leader by
appointment on the same competition day via the Secretariat at the Organizers Office.
TEAM CHALLENGE
TEAM CHALLENGE
Class 25
This category is aimed for todays modern and refined cuisine in the culinary industry. It was set for a team of young chefs for their
innovative and creativity by setting a new benchmark. It comprises of not only cold presentation but also the skills, knowledge, taste
of hot practical cooking and overall team efforts for this class.
Open to teams from culinary academy or profession and the participants are trainees, commis or students need to be born after
July 1990 to qualify.
Each team must comprise of four (4) young chefs and one (1) team manager:
4 Chefs
1 Team Manager may accompany to the Team. He/she is only allowed to do the announcement in the hot kitchen during
serving time and menu set up in the hall.
The dishes have to be prepared completely 100% in the competition kitchen. To prepare a 3-course set menu with ingredients
of minimum 2 types of Asian herbs and spices are encouraged.
Competitors must bring their own plates with length of diameter not more than 32cm.
Teams shall prepare their own ingredients and to cook 3 sets of appetizer, main course and dessert served individually within 2
hours where:
1 set for display and photography
2 set for Judges tasting

Preliminary Round
All ingredients (including sauces) will be provided by Organizer. All pre-prepared ingredients/products or mise-en-place are not
allowed to bring into competition kitchen. All items on plate must be edible.
1 x beef main course
1 x dessert
Final Round
All ingredients will be in Mystery Box. All pre-prepared ingredients/products or mise-en-place are not allowed to bring into
competition kitchen. All items on plate must be edible.
1 x appetizer
1 x main course
1 x dessert
Competition schedule
Briefing
Recipe and menu writing
Live cooking and tasting
: 10 minutes
: 30 minutes
: 120 minutes
After live hot cooking begin, by 80 minutes serving the 1st course, follow by every 20 minutes serving the subsequent dishes. Dessert
will be serving at 120 minutes.

Material Brought / Mise-en-place
Clear arrangement of materials. Clean working place, proper working position, clean work clothes,
proper working technique. Correct utilisation of working time and punctual completion.
0 10 points
Correct Professional Preparations, Hygiene, Working skill/techniques, Kitchen organization
0 25 points
Service
0 05 points
Presentation/ Innovation
Ingredients and side dishes must be in harmony, points are granted for excellent combination,
simplicity and originality in composition.
Taste and Texture
The dish must have appropriate taste and seasoning. In quality, flavour and colour. The dish should
confirm with today's standards of nutritional values.
0 - 10 points
0 - 50 points
Note:
1. 5 points will be deducted for each violation which includes revealing identification names of individuals or team on finished or
uniforms, using forbidden seasonings, smuggling in forbidden semi-finished or finished products.
2. Incomplete dishes will not earn any points. Contestant must stop work at the final whistle or gong.
TEAM CHALLENGE
Class 26
The Red Majesty Chefs Cup []
6-Course Set Menu
Towards Modern Chinese Avant Garde Cuisine
Continuing to inspire the Chinese Chef for their creativity and innovative ideas in todays modern Chinese Avant Garde cuisine.
This is to promote Chinese Chefs to set a new platform in their creativity by retaining the rich Chinese heritage cuisine.
[] Culinaire Malaysia 2015
Each team must comprise of:

:
1 Team Leader
2 Chefs
1 Pastry / Dim Sum Chef
Contest Rules :
The team leader will be responsible for preparation and logistics, and may supervise or participate in cooking during the contest.
Teams shall prepare their own ingredients and to cook 4 sets of a 6-course menu served individually where:

1 set for display
3 sets for Judges
2 teams with the highest scoring point will be notified to proceed to the final contest on 02 October 2015 and no repetition the same
dishes as in the preliminary round and Semi-final round. There should be no change of members from the original line-up who
participated in the preliminary round.
2015 []
2015 []
2015 10 02
The Organizer reserves the right to rescind, modify or add any of the rules and regulations and their interpretation of these is final.
They also reserve the rights to cancel or postpone the whole competition event should it be deemed necessary.
Details of the contest :

Menu writing and name of the dishes must be made available in the kitchens for judges viewing.
Participants must retain its origin and traditional preparation and taste. It has to be presented in todays modern Chinese cuisine of
the 21st Century.
All garnishes and carvings for dishes must be edible.
All ingredients are provided by Organizer for preliminary, semi-final and final round. All teams are required to create the
dishes/menu inside the kitchen upon getting the ingredients.
All dishes must be prepared under the highest hygienic conditions. Artificial colouring or chemical additives (eg monosodium
glutamate (MSG), de-foaming fluid, emulsify artificial flavour) are not allowed.
Competitors must bring their own plates with length of diameter not more than 32cm.
, 32
TEAM CHALLENGE
Class 26
Preliminary :
The 6-course set menu food serving sequence as seafood appetizer, hot beef dish, hot fish dish, lamb hot soup, rice and dessert.
4 x seafood appetizer: Appetizer weight: 60gm.

60
4 x hot beef dish: Beef must be used as the main ingredient and to be accompanied with appropriate vegetables in proportion.
Beef weight: 60gm.
60
4 x hot fish dish: Fish must be used as the main ingredient and to be accompanied with appropriate vegetables in proportion.
Fish weight: 60gm.
60
4 x lamb hot soup: All ingredients are provided by Organizer. Soup weight: 100ml.
100
** Soup will be served after fish dish as it requires longer hours to boil.
4 x rice dish: Rice weight: 60gm.

60
4 x dessert: All Dessert weight: 60gm.

60
Semi-final :
The 6-course set menu food serving sequence as seafood appetizer, hot lamb dish, hot fish dish, beef hot soup, noodle and dessert.
Strictly no repetition the same dishes in preliminary round.

60
4 x hot lamb dish: Lamb must be used as the main ingredient and to be accompanied with appropriate vegetables in proportion.
Beef/lamb weight: 60gm.
60
4 x hot fish dish: Fish must be used as the main ingredient and to be accompanied with appropriate vegetables in proportion.
Fish weight: 60gm.
60
4 x hot beef soup: Soup weight: 100ml.

100
** Soup will be served after fish dish as it requires longer hours to boil.
4 x noodle dish: Noodle weight: 60gm.

60
4 x dessert: Dessert weight: 60gm.

60
TEAM CHALLENGE
Class 26
Final :
A Mystery Box items are provided by Organizer. Strictly no repetition the same dishes in preliminary and semi-final round.
The 6-course set menu food serving sequence as seafood appetizers, hot beef/lamb dish, hot vegetable dish, beef/lamb hot soup,
rice and dessert. Strictly no repetition the same dishes in preliminary round.

60
4 x hot beef/lamb dish: Beef/lamb must be used as the main ingredient and accompanied with appropriate vegetables in
proportion. Beef/lamb weight: 60gm.
60
4 x hot vegetable dish: Vegetable weight: 60gm.

60
4 x hot beef/lamb soup: Soup weight: 100ml.

100
** Soup will be served after vegetable dish due to require longer hours to boil.
4 x rice dish: Rice weight: 60gm.

60
4 x dessert: Dessert weight: 60gm.

: 60
Seasoning and paste provided by Organizer

Cooking oil, soy sauce, white vinegar, salt, sugar, black pepper powder, white pepper powder, potato flour, oyster sauce, butter,
chilli sauce, honey.
Competition schedule
Briefing
: 10 minutes
: 10
Recipe and Menu Writing
: 30 minutes
: 30
Cooking competition will be after menu writing and menu name ended.
Timing of food serving to Judges for tasting as below :

Preliminary
After competition begin, by 80 minutes serving the 1st course, follow by every 20 minutes serving the subsequent dishes. Dessert
80 20 180
Semi-final
After competition begin, by 80 minutes serving the 1st course, follow by every 20 minutes serving the subsequent dishes. Dessert
80 20 180
Final
After competition begin, by 140 minutes serving the 1st course, follow by every 20 minutes serving the subsequent dishes.
Dessert will be serving at 240 minutes.
140 20 240
TEAM CHALLENGE
Class 26
The Organizing Committee will provide the following equipment for each team
Equipment for each team :
1 unit
4-ring burner stove
1 unit
Soup pot
1 unit
Combi oven
12 units Tasting plate
1 unit
Counter chiller
2 units
Tasting bowl
1 unit
Single sink with tap water
10 pairs Chopstick
2 units
Working station
5 each Large and small steel spoon
1 unit
Gas range lighter
2 units
Skimmer /
1 unit
Air-blast wok
5 units
Steel bowl (dia. 30cm) 30
2 units
Wok ladle
12 units Tin bowl (mar dish)
1 unit
Spatula
2 units
Wok brush
6 units
Steel plate for raw food
Contest Related Matters :
Activity fee for opening ceremony, award presentation ceremony and closing party expenses will be fully sponsored by the
Contest Administrator.
The Contest Organizer will not be held responsible for any damage to or loss of exhibit, equipment, utensils or personal effects
of competitors.

Clear arrangement of materials. Clean working place, proper working position, clean work clothes, proper
working technique. Correct utilisation of working time and punctual completion.
0 10 points
0 25 points
Service
0 05 points
Ingredients and side dishes must be in harmony, points are granted for excellent combination, simplicity
and originality in composition.
0 - 10 points
Taste and Texture

The dish must have appropriate taste and seasoning. In quality, flavour and colour. The dish should
confirm with today's standards of nutritional values.
0 - 50 points
At the sound of the first whistle or gong, the contest begins. Contestants will be reminded 30 minutes before the end of contest
time. The second sound of the whistle or gong will mark the completion of the contest.
30
Incomplete dishes will not earn any points. Contestant must stop work at the final whistle or gong and clean the competition
kitchen.
TEAM CHALLENGE
Class 27
Nyonyas Heritage
Family meals in 6 platters
(1) Appetizer, (1) Fish Soup, (1) Chicken, (1) Seafood, (1) Starch rice and (1) Dessert
Peranakan food is probably one of the worlds earliest fusion foods. Combining the cooking styles of Chinese cuisine and mixing
that with the spices and curries of South East Asia, it is glorious food that is not to be missed. Rich in ingredients and rempah
(spices) uniquely found in countries that lie along the Straits of Malacca.
Each team must comprise of:
1 Team Leader
2 Chefs
1 Pastry Chef
Each team will prepare a complete 2 sets of 6 dishes, serving portion for 6 persons, in a complete family meal. Any new or
related dishes from the theme will be disqualified. The family set meal will be judged strictly on authenticity.
non-
The set must include the following:

1 x appetizer
1 x fish soup
1 x chicken accompanied by appropriate vegetables
1 x seafood accompanied by appropriate vegetables
1 x starch rice
1 x dessert
Menu has to include appropriate dressings, sauces and condiments (no aspic is allowed to use).
Teams shall prepare their own ingredients and are allowed 2 hours to cook 2 sets of 6-course menu served in platter:
1 set for display
1 set for Judges tasting
Notes for preparation of food:
Basic sauces, stock and dough can be brought.
80% of all raw food can be trimmed, cut or marinated. The remaining 20% must be produced in the kitchen on the day of the
competition.
All items on plate must be edible.
Fish portions may be brought ready to cook.
A menu must be placed on the table (will not be judged) and 1 set of 6 platters to be displayed.
Competitors can bring along any related props to enhance their displays (will not be judged).
Competition schedule:
Briefing
: 30 mins
Cooking
: 2 hours
Judges Tasting
: after 120 minutes cooking
**All platters to be served at the same time.

Clear arrangement of materials. Clean working place, proper working position, clean work clothes, proper
working technique. Correct utilisation of working time and punctual completion.
0 10 points
0 25 points
Service
0 05 points
Ingredients and side dishes must be in harmony, points are granted for excellent combination, simplicity and
originality in composition.
0 - 10 points
Taste and Texture

The dish must have appropriate taste and seasoning. In quality, flavour and colour. The dish should confirm
with today's standards of nutritional values.
0 - 50 points
TEAM CHALLENGE
Class 28
A platform to set new benchmark for professional Artistry Chef (Ice Carver) and allowing them to show their creative ideas.
To showcase the strength of each participating team of their team skills as well as their carving techniques and creativity.
Each team comprises of:
2 Artist Chefs
To execute an ice carving showpiece within 120 minutes of competitors own preferred design.
Each competitor will be provided with 3 blocks of ice measuring 120cm x 50cm x 30cm. No replacement if there is breakage.
Ice carving should consist 2 different artwork and must show skills of attaching ice. Competitors will have to provide their own tools.
Welding with dry ice is allowed, but must be provided by the participants.
Electrical tools are allowed. A standard 240w power point will be provided. Competitors are to bring their extension cord.
No coloring of the ice is allowed.
In order to be judged, sculptures must remain standing until the judging process is completed, in which it may take up to
approximately 30 minutes.
Safety measures:
Each participant is responsible for his or her own safety as well as safety of other competitors and the general public.
All participants are also responsible for the safety of their sculptures.
The Organizing Committee reserves the right to remove any sculptures which his/her determines to be a safety hazard.

Technical Skill
o
Difficulty
0 - 10 points
0 - 10 points
Finished appearance
0 - 10 points
Structural techniques
0 - 10 points
Design Composition
o
Proportion or symmetry
0 - 10 points
Design and composition
0 - 10 points
Artistic Impression
0 - 15 points
Creativity
0 - 25 points
TEAM CHALLENGE
Class 29
Fruits Sculpture
Each team comprises of:
2 Chefs
To carve a minimum 8 (eight) numbers of fruits within the time limit of 90 minutes with the theme of Flourishing Flora.
Carvings should be more than 50% of the fruit or else are not be considered. There should consists 4 (four) different floral carving
designs.
No pre-slicing or cutting allowed. Glues and needles are prohibited during competition. Other decorative items could be
placed on table in prior to enhance end product.
A base to support the complete carving will be allowed and can be prepared 15 minutes in prior. Participants will be given a working
table of 180 cm x 90 cm (oblong table).
Minimum compulsory items to be used or should consist of:
Watermelon, honeydew, papaya and carrot.
Carving with highest point will receive a Best Team Floral Fruit Carving Award.

Suitable In Complementing Food Display
display.
0 - 20 points

ethical principles.
0 - 30 points

exhibit.
0 - 50 points
TEAM CHALLENGE
Class 30
The Dream Team
The 'Dream' is set to continuously keep up with new and evolving food trends but also showcase the importance of professional
service rendered to guests in the Food and Beverage outlets/industries.
Participation is open to one team per establishment- from hotels, restaurants, culinary institutions, airlines and catering companies.
Each team should comprise of:
A total of three (3) crews per team from one (1) establishment.
Two (2) service crews:- one (1)waiter/ress, one (1) bartender or student to serve in the role mentioned, (Supervisor and above,
Instructor, Trainer and Lecturer are not allowed to participate).
One (1) Chef de Partie or below. (Supervisor and above, Instructor, Trainer and Lecturer are not allowed to participate).
Requirements:
Recipe and a photograph must be submitted by 1st July 2015 to Culinaire Malaysia 2015 Secretariat via email at
[email protected] and [email protected]
All preparation food ingredients must be HALAL and the set menu must consist of the following:
The theme for this challenge is Asean Flavours.
To prepare a 4-course set menu consisting of Appetizer/Salad, Soup, Main Dish, Dessert and Beverages (Hot & Cold) within
two (2) hours.
The menu should reflect creativity and innovation that show diversity of the authentic ASEAN dishes in a modern and
contemporary style.
Five (5) portions per course (three (3) for Diners and two (2) for Judges) including pre-meal cocktail/mocktail and specialty
coffee.
All items on the plate must be edible.
Welcome Drink: you required to create your own refreshing welcome drink, while the guest is waiting to be seated
Pre-meal Cocktail/Mocktail: you are required to prepare a pre-meal cocktail/mocktail prior before your first course is served.
Appetizer/Salad: to be tossed in front of diners, plated and served.
Soup: presentation is at your discretion.
Main course: you are required to carve (meat, seafood or poultry) in front of the diners, portion, plate and serve. Each portion must
have two (2) vegetables and one (1) starch.
Dessert: hot dessert and flamb of own creation to be prepared in front of the diners. Create a dessert that has flame not necessary
must have alcohol.
Specialty Coffee: own creation to be prepared in front of the diners. Create a specialty that has flame but not necessary must have
alcohol.
Diners must be served either stilled or sparkling water throughout their meal. If wine is to be served, the waiter must introduce the
wine to the diners.
* Wine - alcoholic/non-alcoholic is optional
Participants must be able to describe all beverages served to customer to pair with food, whether is alcoholic or non-alcoholic.
Competition Schedule:
Briefing
: 0800hrs - 0830hrs
Mise-en-place
: 0900hrs - 1030hrs
Restaurant set up : 0930hrs - 1030hrs
Competition Start : 1100hrs - 1330hrs
Q&A
Briefing
Mise-en-place
Restaurant set up
Competition Start
Q&A
: 1400hrs - 1430hrs
: 1500hrs - 1630hrs
: 1530hrs - 1630hrs
: 1700hrs - 1830hrs
Diners will arrive either at 1130hrsor1730hrs and will be seated by a member of your team. The dining experience for the Diners
will begin upon arrival at the entrance of the restaurant.
TEAM CHALLENGE
Class 30
The Dream Team
Appearance Table Set Up

Basic table set-up at the very minimum; should reflect the 4-course set menu.
Table set-up for three (3) Diners.
You are required to bring all the items necessary for table setting ie: table cloth, napkins, cutleries, crockery etc.
A menu card featuring your Menu and Beverages must be placed on the table.
ALL areas involved in table-setting including napkin folding will be judged, and points awarded accordingly.
Kitchen
All raw materials for food preparation, selection of beverages (wines, carbonated drinks etc) must be brought in by 0700hrs or
1330hrs.
Basic sauces, stock and dough can be brought in.
80% of all raw food can be trimmed, cut or marinated, while the balance of 20% must be done on-site.
Fish portions may be brought in ready to cook.
Personal Grooming
You are required to be properly attired as grooming and hygiene is observed at all times.
Provided by Organizer
The Organizer will provide each team the following:
Work space with two (2) tables and two (2) power points.
A table - 3' x 3 and three (3) chairs. You may bring your own chairs.
Chiller and sink to be shared.
You will have to bring ALL other items required for you to execute your menu and service effectively and efficiently.
Delivery
All items must be delivered by 0700hrs or 1330hrs.
Team manager and colleagues may assist in UNLOADING to mise-en-place area ONLY. And packing up once the team has
completed their clean up.
TEAM CHALLENGE
Class 30
The Dream Team

Technical Judge
Overall
GROOMING AND PRESENTATION

TEAMS
1
Hygiene
No body odour
Hands are clean and not dirty/oily
Fingernails clean
Open wounds/sores treated and covered
Score (1 10)
Uniform
Uniform is clean, neatly pressed
Uniform is fitting
Shoes are clean and polished
Appropriate footwear
Score (1 10)
Others
Posture is good
Hair is neat
No excessive accessories
Score (1 10)
Social Skills
Smiling
Cheerful
Eye contact
Confident
Approachable
Can communicate well
Make guests feel comfortable
Attentive
Not over familiar with guest
Score (1 10)
Legend
Poor:
1 3 mark
Average:
4 6 marks
Good:
7 8 marks
Excellent:
9 10 marks
TEAMS
TOTAL SCORE ( /40)
Judge Name: ___________________________
Judge Signature: ________________________
TEAM CHALLENGE
Class 30
The Dream Team

Technical Judge
Overall
QUALITY OF SERVICE
TEAMS
1
Hygiene
Equipment used are clean
Equipment are handled properly
Workstation is neat at all times
Score (1 10)
Technical Approach
Confident
Attentive/anticipate guests needs
Paid attention to details
Good interactive skills with guests
Friendly but not over familiar
Food/beverage is served in a timely manner
Food/beverage is served to the correct guests
Clearing of soiled dishes is correct
Safety guidelines are observed
Correct etiquette/sequence is followed
Score (1 10)
Legend
Poor:
1 3 mark
Average:
4 6 marks
Good:
7 8 marks
Excellent:
9 10 marks
TEAMS
TOTAL SCORE ( /20)
Judge Name: ___________________________
Judge Signature: ________________________
TEAM CHALLENGE
Class 30
The Dream Team

Technical Judge
Mise-en-place
MENU DESIGN
TEAMS
1
Format of Menu
Legible
Neat
Score (1 10)
Menu Terminology
Description of menu is extensive
Correct description of menu
Correct flow of courses
Correct spelling
Score (1 10)
End Product Presentation

Design is original/creative
Menu design is balanced
Good combination of colour
Score (1 10)
Legend
Poor:
1 3 mark
Average:
4 6 marks
Good:
7 8 marks
Excellent:
9 10 marks
TEAMS
TOTAL SCORE ( /30)
Judge Name: ___________________________
Judge Signature: ________________________
TEAM CHALLENGE
Class 30
The Dream Team

Technical Judge
Mise-en-place
TABLE SETTING FOR 3PAX

TEAMS
1
Hygiene
Hands/fingernails are clean, open wounds covered
Grooming and uniform is neat and professional
Proper handling of equipment
Linen is clean, neat and not torn
Equipment is clean (Service items are clean and polished)
Score (1 10)
Mise-en-place
Accuracy of mise-en-place
Completeness
Not excessive or cluttered work stations
Neatly arranged equipment and items
Score (1 10)
Technical Approach
Posture/confident/flair
Good alignment of glassware
Good alignment of silverware
Good alignment of chinaware
Equipment in accordance with organisational procedures
Workflow is smooth and productivity is optimal
Score (1 10)
Presentation of Table Set-up
Chairs are properly aligned and cleaned
Table is neat, tidy and clean
No excessive equipment on table
Table cloth is aligned, neat and correctly laid
Creativity and theme are clearly expressed
Score (1 10)
Legend
Poor:
1 3 mark
Average:
4 6 marks
Good:
7 8 marks
Excellent:
9 10 marks
TEAMS
TOTAL SCORE ( /40)
Judge Name: ___________________________
Judge Signature: ________________________
TEAM CHALLENGE
Class 30
The Dream Team

Technical Judge
Lunch Service
APPETIZER/SALAD, SOUP, MAIN COURSE, DESSERT

TEAMS
1
Technical Approach
Posture of service staff is good
Service staff is confident
Workstation is neat and equipment clean
Correct handling of equipment (hygienic)
Minimal wastage
Score (1 10)

Presentation of appetizer is appetizing
Good arrangement of elements
Balance of colour
Good portioning
Garnishes used are appropriate and fresh
Crockery used is appropriate
Equipment clean (Clean and polish service items)
Score (1 10)
Legend
Poor:
1 3 mark
Average:
4 6 marks
Good:
7 8 marks
Excellent:
9 10 marks
TEAMS
TOTAL SCORE ( /20)
Judge Name: ___________________________
Judge Signature: ________________________
TEAM CHALLENGE
Class 30
The Dream Team

Technical Judge
Lunch Service
BEVERAGE (HOT AND COLD) SERVICE

TEAMS
1
Hygiene
Equipment is clean (Service items are clean and polished)
Glassware is clean (Clean and polish)
Hygienic handling of equipment and ingredients
Workstation is neat
Overall hygiene is observed when preparing drink
Score (1 10)
Technical Approach
Posture of service staff is good
Service staff is confident
Correct procedures in beverage service
Correct procedures in beverage preparation
Correct portioning of items/ingredients
Presence of flame is observed (optional)
Beverage being served at the right temperature accordingly
Minimal wastage
Taste of the beverage being served
Ladies First Rule observed
Safety guidelines are observed
Score (1 10)

Creative and unique presentation
Crockery and glassware used is appropriate
Beverage looks presentable
Beverage amount was adequate
Score (1 10)
Legend
Poor:
1 3 mark
Average:
4 6 marks
Good:
7 8 marks
Excellent:
9 10 marks
TEAMS
TOTAL SCORE ( /40)
Judge Name: ___________________________
Judge Signature: ________________________
TEAM CHALLENGE
Class 30
The Dream Team
NOTES
Winners will be announced at the end of each competition day.
Preparation Practice Area
There will be an area designated for the competitors preparation/practice. This area will be reserved for the competitors; volunteers
and supporters may not be present in this area without consent from the Organiser. Competitors will be able to store their equipment,
accessories, ingredients, etc. in this area. Refrigerators and freezers will be provided for any ingredients that need to stay chilled
or frozen. This area will also include a dishwashing station for competitors to wash glass and barware.
Competitors are responsible for cleaning their own dishes and glassware, and keeping track of these items. Runners and event
staff are not responsible for breakage or loss of dishes or competitor items.
Outstanding the Dream Team
The team scoring the highest points will be awarded The Dream Team Challenge Trophy. The two Runner-Up Teams will also
receive an award.
The recipient of the Challenge Trophy will be announced on 02 October 2015 (should there be a tie for the Gold Medal, the
Trophy will be awarded to the team with the highest score in the Menu Knowledge category).
Judges decision is final.
Event briefing: Monday, 28 September 2015 at 1400 hours at Kuala Lumpur Convention Centre, Main Competition Hall.
GOLD OPULENCE SERVICE

1.
All competitors must bring along all equipment, crockeries, cutleries, glassware, utensils for the stated class.
2.
It is your responsibility to make sure that you have all the necessary equipment required for the stated class.
3.
Competitors who wish to use background music for their competition are requested to bring their own cassettes/CD/DVD and
cassette/CD/DVD player. Competitors are encouraged to bring additional backup copies in case their original piece does not
work due to unforeseen technical circumstances.
4.
There will not be any testing of cassettes/CD at the competition venue; hence, competitors are request to test their
cassettes/CD/DVD at home as well as to ensure that the tape/CD/DVD is pre-set to start the song/music of their choice. The
competitor must have an assistant to play the song/music for him/her.
5.
Song/music, dance group or other gimmicks are allowed but will not be judged.
6.
The Organizing Committee will not provide any equipment for all classes under F&B Services Categories.
7.
Teams wishing to seek Judges' comments should make an appointment with the Judging Team Leader (via the Secretariat)
on the day of their competition.

Class 31
Class 32
Class 33
Class 34
Class 35
Table Setting
Flair Tending
Fruit Flamb
Class 31
Table Setting
The objectives of this competition are to judge and measure the standard of competitor in their techniques, skills and overall
knowledge in service and food served in setting up a table based on one theme below:
An Asean Affair
Take us around the Asean Region..............
Wherever captures your imagination.
Make it CASUAL & FUN.
Transport your guests on an exciting ASEAN travel adventure.
Participation is open to a maximum of two (2) service / student personnel per establishment from hotels, restaurants, culinary
institutions, airlines and catering companies. (Instructor / Lecturer / Trainer / Supervisor and above are strictly not allowed to take
part).
Requirements:
Table set-up for four (4) diners for a 4-course set menu.
Each table must have a centre piece that functions solely as a decorative item (not more than 9 or 23cm in height).
You are required to bring ALL the items necessary for table setting ie table cloth, napkins, cutleries, crockery etc.
A menu card or stand featuring your Menu and Beverages must be placed on the table.
A soiled table cloth must be placed, and replaced with a clean one.
ALL areas involved in table-setting including napkin folding will be judged, and points awarded accordingly.
Competition Schedule
Briefing
Mise-en-place
Competition start
Removal of Display (Table Setting)
Mise-en-place
Table Set-up
Final Check
Judges Q & A
: Heat 1 - 0915hrs & Heat 2 - 1215hrs

: Heat 1 - 0930hrs & Heat 2 - 1430hrs
: Heat 1 - 1000hrs & Heat 2 -1500hrs
: Heat 1 - 1200hrs & Heat 2 - 1700hrs
: 20 minutes
: 15 minutes
: 05 minutes
: 20 minutes
YOU ARE REQUIRED TO BRING

One (1) square table 1m x 1m
Four (4) dining chairs
Centrepiece
Crockery, utensils, and ALL other items required for a table set-up must be brought in by 0900hrs or 1400hrs
The Organizer will provide each team the following:
Work space with one (1) working table - 6' x 2', this needs to be dressed
You will have to bring ALL other items required for you to execute your table set-up effectively and efficiently.
DELIVERY
All items must be delivered by 0900hrs or 1400hrs.

Class 31
Table Setting
Personal Grooming
You are required to be properly attired. Grooming standards and hygiene observed at all times.
Establishment logo should preferably NOT be displayed on the attire worn during the competition
NOTES
All entry forms must be submitted by 1st July 2015 to Culinaire Malaysia 2015 Secretariat via email at [email protected] and
[email protected]
The Organizing Committee reserves the right to revise the schedule of competition without prior notice.
Competitors must report to the respective Counter at least 30minutes before the scheduled time.
Competitors not present at their scheduled time will be considered no-shows and will be disqualified.
EXCELLENCE GOLD MEDAL

Winners will be announced at the end of each competition day at the Medals Board.
All Gold medal winners will automatically qualify for the Excellence Gold Medal award, which they will require to come back on
the last day to compete for the Excellence Gold Medal.
The theme must remain the same and you are not allowed to change anything.
In the event there are two (2) or more Gold medal winners with the same score, the winner with the highest score in Menu
Knowledge and Technical Skills will be qualified to enter for Excellence Gold (should there be a tie, the Medal will be awarded
to the Competitor with the highest score in the Table Set Up).
Only one (1) Excellence Gold medal will be awarded.
Most Outstanding F&B Personnel
Presented to the individual contestant who accumulates the highest points in any of his/her best three (3) classes as below:
o
Table Setting (class 31), Fruit Flamb (class 33) and Cocktail (class 36).
Points accumulated from any other classes will not be included for this award.

Table Set Up
0 10 points
Menu Knowledge
0 20 points
Mise-en-place
0 10 points
Technical Skills
0 10 points
Personal Grooming Standards
0 10 points
Timing / Speed
0 10 points
Safety / Hygiene Practices
0 10 points
Centre Piece
0 05 points
Changing / Laying Of Table Cloth
0 05 points
Theme
0 05 points
Organization / Presentation
0 05 points

Class 32 Flair Tending
The objectives of this competition are to judge and measure the standard of competitor in their techniques, skills and knowledge in
preparing a concoction of drink.
institutions, airlines and catering companies. Instructor / Lecturer / Trainer / Supervisor and above are strictly not allowed to take
part.
Requirements:
To prepare a drink with competitors own recipe.
Recipe and a photograph must be submitted by 1s July 2015 to Culinaire Malaysia 2015 Secretariat via email at
There is no limit to the number of ingredients.
Each bottle for the flair routine must contain at least 3cl of actual alcoholic beverages, syrup and juices used in the recipe.
The overall content of the cocktail shall not be less than 7cl (international standard).
Spirits/liquor used must be readily available in Malaysia.
Dairy products and their substitutes with the exception of fresh milk, cream and eggs are not allowed.
Two (2) portions must be prepared simultaneously; one (1) portion for display and one (1) portion to be divided into three (3)
equal portions/glasses for the Judges.
Standard measure for all recipes must be expressed in centilitres (cl).
Preparation, presentation and service are limited to five (5) minutes per drink.
Competition Schedule
Briefing
Mise-en-place
Competition start
Flair and concoction of the drink
Q&A
Removal of Display
: 1300hrs
: 1330hrs
: 1400hrs
: 05 minutes per participants
: 05 minutes
: 1830hrs
Mise-en-place / Preparation Area

All ingredients including and not limited to selection of beverages must be brought in by 1200hrs.
Personal Grooming
You are required to be properly attired. Grooming and personal hygiene will be observed at all times.
Preferably no establishment logo should be displayed on the attire worn during the competition.
The Organizer will provide the following:
One (01) competition table and 2 power points.
The competitor has to bring ALL other EQUIPMENT, INGREDIENTS required to execute you recipe effectively and efficiently for
the competition.
Delivery
All items must be delivered by 1200hrs.

Class 32 Flair Tending
NOTES
The Organizing Committee reserves the right to revise the schedule of competition without prior notice.
Competitors not present at their scheduled time will be considered no-show and will be disqualified.
PREPARATION PRACTICE AREA
There will be an area designated for the competitors preparation/practice. This area will be reserved for the competitors; volunteer
sand supporters may not be present in this area without consent from the Organiser. Competitors will be able to store their
equipment, accessories, ingredients, etc. in this area. Refrigerators and freezers will be provided for any ingredients that need to
stay cold or frozen. This area will also include a dishwashing station for competitors to use to wash glass and barware. Competitors
are responsible for cleaning their own dishes and glassware, and keeping track of these items. Runners and event staff are not
responsible for breakage or loss of dishes or competitor items.
EXCELLENCE GOLD MEDAL
All Gold medal winners will be automatically qualified for the Excellence Gold Medal award.
In the event there are two (2) or more Gold medal winners with the same score, the winner with the highest score in Flair Tending
will be awarded Excellence Gold Medal (should there be a tie, the Medal will be awarded to the Competitor with the highest
cumulative score in Appearance, Aroma and Taste)
The winner of Excellence Gold Medal will be announced at the end of the event. Only one (1) Excellence Gold Medal will be
awarded.

Mocktail Tasting
Mocktail no: __________________________
Judges Signature: _______________________
APPEARANCE
AROMA
TASTE
EXCELLENT:
10 Points
9 Points
8 Points
EXCELLENT:
8 Points
7 Points
6 Points
EXCELLENT:
17 Points
16 Points
15 Points
VERY GOOD:
6 Points
5 Points
VERY GOOD:
5 Points
4 Points
VERY GOOD:
11 Points
10 Points
GOOD:
4 Points
3 Points
GOOD:
3 Points
2 Points
GOOD:
8 Points
7 Points
FAIR:
2 Points
FAIR:
1 Point
FAIR:
5 Points
OVERALL IMPRESSION OF MOCKTAIL:

EXCELLENT:
7 Points
VERY GOOD:
5 Points
GOOD:
3 Points
FAIR:
1 Point

Class 32
Flair Tending

Technical Jury (Efficiency)
Contestant Number: __________________________
Each competitor starts with 35 points.

To prepare two (2) different types of drinks, each drinks three (3) portions.
Marks are deducted based on mistakes made and inefficiency in executing certain task.
Range for
Deduction
Presentation of Bottles
(Bottles must be shown to the public and the judges)
Does not show the labels to the public (on bar top)
Does not present the bottles to the public
Does not place the ingredients according to recipe order
-1 point
-1 point
-2 point
(Maximum penalization -2 points)
Handling Ice and Bar Tools

(Contestant will be penalized for improper handling of ice
and/or bar-equipment)
Ice cube dropping
More than 1 ice cube dropping
Utensils dropping / Bottle dropping
-1 point
-3 points
-2 point

Emptying Excess Water
(Contestants are to consider emptying excess water from
mixing glass and shaker and the disposal of water excess will
be taken into account)
3
Does not dispose the water from glasses, shakers or cups

Does not cool down any of the above mentioned
-3 points
-3 points
(In this case, only three or no points at all will be penalized)

Spillage
(Liquid spillage of ingredients to be penalized)
4
Spillage over the bar top during preparation and flaring
-3 points

Lack or excess of ingredients
Lack or excess of any ingredient according to the recipe

Glasses are balanced but short or too long
Does not fill in the quantity required
-2 points
-3 points
-3 points

Recipe &Garnishes Skills
(To consider neatness and care in preparing,
handling and assembling the garnish. Cleanliness degree will
also be taken into account)
Garnishes items falling apart

Contestant fails to place the items at the first attempt
Garnish different as mentioned in recipe
Use of forbidden garnishes elements
More ingredients then permitted (6ingredients)
-1 point
- 1 point
- 2 points
- 3 points
Disqualified
Marks
Deducted

Class 32
Flair Tending

Range for
Deduction
Bartending Techniques
7
(Cleanliness and skills will be taken into account)
Contestant fails to properly handle bar material

Lack of elegance when working
Does not pour ingredients according to correct order (- to =
Alco)
Any of the steps have been badly executed
0-4 points
0-4 points
0-4 points
0-4 points
(Maximum penalization - 4 points)

Glassware Handling
8
(Skills when general handling glasses will be taken into

account)
-3 points
Contestant fail to hold glasses from their bottom

Contestant hits empty glasses or cups on the bar top
Contestant hits full glasses or cups on the bar top
Efficiency in general
9
(To consider contestants knowledge, skills and ability when

preparing the cocktail)
-1 point
-2 points
-04points
Contestants hesitancy
Steps accomplished in incorrect order
Contestants personal appearance and uniform
Time Limit (max 5 min)

10
(Contestants will be penalized if they exceed the 5 minutes)
0 5 seconds overtime (-5)
More than 61 seconds (-35)
5 35
Total Points Deducted

Time needed by the contestant
Total penalization, 0 to 35
Total positive punctuation
Judges Signature:
Total Score:
Marks Deducted

Class 33
Fruit Flamb
The objectives of this competition are to judge and measure the standard of competitor in their techniques and skills in Flamb.
institutions, airlines and catering companies. Instructor / Lecturer / Trainer / Supervisor and above are strictly not allow to take part.
Requirements:
To prepare a local fruit flamb dessert with competitors own recipe; a minimum of two (2) and a maximum of three (3) different
types of local fruits that incorporate a pudding or pastries.
Recipe and a photograph must be submitted by 1st July 2015 to Culinaire Malaysia 2015 Secretariat via email at
You are required to demonstrate the technique and skills on caramelisation.
The colour can be best described as that of an old copper pan. Perfect caramel should be cooked until its dark, reddish-brown,
and just past the point where it starts to smoke.
Preparation of fruits can be done prior to the proper competition after the briefing.
All other preparation except sauces and coulis must be executed on the spot. Two (2) portions must be prepared simultaneously
within 10 minutes; one (1) portion for display and one (1) portion for the Judges.
Competition Schedule 29th-30th September 2015 & 1st October 2015
Briefing
: 1000hrs
Mise-en-place
: 1045hrs 1115hrs
Competition start
: 1130hrs
Fruit Flamb
: 10 minutes per participant
Q&A
: 05 minutes
Removal of Display
: 1430hrs
Competition Schedule 2nd October 2015
Briefing
: 0830hrs
Mise-en-place
: 0915hrs 0945hrs
Competition start
: 1000hrs
Fruit Flamb
: 10 minutes per participants
Q&A
: 05 minutes
Removal of Display
: 1200hrs
Mise-en-place
All ingredients including and not limited to selection of beverages must be brought in one (1) hour before competition.
Preparation Practice Area
There will be an area designated for the competitors preparation/practice. This area will be reserved for the competitors;
volunteer sand supporters may not be present in this area without consent from the Organiser. Competitors will be able to store
their equipment, accessories, ingredients, etc. in this area. Refrigerators and freezers will be provided for any ingredients that need
to stay cold or frozen. This area will also include a dishwashing station for competitors to use to wash glass and barware. Competitors
Personal Grooming
You are required to be properly attired. Grooming standards and personal hygiene will be observed at all times.
Establishment logo should preferably NOT be displayed on the attire worn during the competition.
One (01) competition table and two (2) power points
The competitor has to bring ALL other EQUIPMENT, and INGREDIENTS required to execute you recipe effectively and efficiently
for the competition.
Delivery
All items must be delivered one (1) hour before competition schedule.

Class 33
Fruit Flamb
NOTES
The Secretariat of Culinaire Malaysia 2015 reserves the right to revise the schedule of competition without prior notice.
Competitors not present at their scheduled time will be considered no-show and will be disqualified.
BEST OF THE BEST CHALLENGE
Each day two (2) winners will be qualified for the Best of the Best Challenge on the last day.
Gold medal winner will be automatically qualify for the Best of the Best Challenge.
In the event there are more than two (2) Gold medallists with the same score, the winner with the highest cumulative score in
Flamb and Caramelisation Techniques will qualify for the Best of the Best Challenge.
If there is only one (01) Gold medallist and two (2) or more Silver medallists, the Silver medallist with the highest cumulative
score in Flamb and Caramelisation Techniques will qualify for the Best of the Best Challenge.
The winner of Best of the Best Challenge will be announced on the last day of the event. Only one (1) medal, Excellence Gold
will be awarded.
Presented to the individual contestant who accumulates the highest points in any of his/her best three (3) classes as below:
o
Table Setting (class 31), Fruit Flamb (class 33), and Cocktail (class 36)
Points accumulated from any other classes will not be included for this award.

Flamb Techniques (No flame, No burst of flame)
0 15 points
Caramelisation Techniques
0 20 points
Taste (Salty, Savoury, Sour, Bitter, Sweet, Spicy)
0 10 points
Innovation - Recipe Originality
0 10 points
Correct Measurement / Concoction
0 10 points
Method Of preparation/correct Steps
0 05 points
Safety / Hygiene Practices
0 05 points
Mise-en-place (Arrangement Of Flambe Table)
0 05 points
Name
0 05 points
Timing / Speed
0 05 points
Personal Grooming Standards
0 05 points
Organization / Presentation
0 05 points

Class 34
1.0
TERMS & CONDITIONS
Upon submitting a Competitor Registration Form, competitors acknowledge that they understand the following terms & conditions.
Please note that these terms and conditions include individual responsibilities and requirements of representation imposed on the
winner.
Each competitor must read and abide by the Competitor Code of Conduct.
2.0
THE COMPETITION
A. Competitors will be judged by four (4) Sensory Judges, two (2) Technical Judges and one (1) Head Judge.
B. Each competitor will serve each of the four sensory judges a single espresso, a single cappuccino and a signature
beverage of his/her choice (espresso-based and alcohol-free), for a total of twelve drinks, during a period of fifteen minutes.
C. The order in which the drinks are served is the competitors decision; however, each category of drinks must be served
consecutively.
D. Each category of drinks may be served at the competitors discretion (i.e. one drink at a time, two at a time or all four
simultaneously). Sensory judges will begin evaluating his/her drink as soon as it is served. (Please note: If a competitor
serves a drink out of category order, he/she will be disqualified).
E. The four drinks of each category must be identical in content.
F. All four drinks within each category of drinks must be prepared using the same coffee.
G. Competitors can prepare each category of drinks (i.e. the espressos, cappuccinos, and signature beverages) using
different coffee.
H. Latte art expression may take any form as the competitor chooses. Latte art does not need to be identical on all four drinks
in the same set.
I. Competitors may produce as many drinks as they like during the competition. Only the drinks served to the judges will be
evaluated.
2.1 BEVERAGE DEFINITION

2.1.1 Espresso
A. An espresso is a one-ounce beverage (25 to 35ml including crema).
B. An espresso is prepared with various grams of coffee (depending on the coffee and the grind).
C. The espresso will be brewed at a temperature between 195-205 degrees Fahrenheit, 90.5-96 degrees Celsius.
D. The espresso machine brewing pressure will be set between 8.5 to 9.5 atmospheres.
E. Extraction time is recommended to be between 20 to 30 seconds; however, not mandatory.
F. Extraction times must be within a 3.0-second variance of each other within each category of drinks.
G. The espressos must be served in a two- to three-ounce (60 to 90ml) cup with a handle.
H. Espressos must be served to the judges with a spoon, napkin and water.
2.1.2
Cappuccino
A. A cappuccino is a coffee and milk beverage that should produce a harmonious balance of rich, sweet milk and espresso.
B. The cappuccino is prepared with one (1) single shot of espresso, textured milk and approximately 1 centimetre of foam
depth (assessed vertically).
C. A traditional cappuccino is a five- to six-ounce beverage (150 to 180ml).
D. The cappuccinos may be served with latte art or traditional style.
E. The cappuccinos must be served in a five- to six-ounce (150 to 180ml) cup with a handle.
F. Any additional toppings, sugar, spices or powdered flavourings are not allowed.
G. Cappuccinos must be served to the judges with a spoon, napkin and water.
2.1.3
Signature Beverage
A. A signature beverage is a freestyle espresso-based beverage created by the competitor.
B. It should be a beverage; the judges must be able to drink it.
C. Each of the four signature beverages must contain a minimum of one espresso shot.
D. The espresso must be prepared during the competitors performance time.
E. A distinct taste of espresso must be present.
F. The signature beverage can be any temperature.
G. Any ingredients may be used in the signature beverage with the exception of alcohol, alcohol extracts or by -products,
or illegal substances.
H. The components of the signature drink should preferably be produced during the competition, i.e., the signature
beverage ingredients should be assembled on-site during the competition time.
I. All ingredients must be disclosed upon request. Competitors must bring the original bottles and/or packaging of all
ingredients used in his/her signature beverage.
J. No ingredients or substances other than ground coffee may be placed in the porta filters.

Class 34
2.1.3.2 Score Sheet Penalties

i. If alcohol and/or illegal substances are discovered as an ingredient in the signature beverage, the signature beverage
will receive zero points on all points available on the sensory score sheets in the signature beverage category.
ii. If ingredients or substances other than ground coffee are placed, in a porta filter, the competitors signature beverage
will receive zero points on all points available on the technical and sensory score sheets in the signature beverage
category.
iii. If each signature drink does not contain a minimum of one espresso shot, the signature beverage will receive a score
of zero for taste balance on the sensory score sheets in the signature beverage category.
3.0
COMPETITION PROCEDURE
A. The competition space will consist of a stage with three competition stations, numbered 1, 2, and 3.
B. Each competitor will be assigned a start time and station number.
C. Each competitor will be given 45 minutes at their assigned station, made up of the following segments:
i. 15 minutes Preparation Time
ii. 15 minutes Competition/Performance Time
iii. 15 minutes Clean-Up Time
D. The competition flow will follow the process outlined in the following chart.
Station No. 1
Station No. 2
Station No. 3
15 min Preparation 1st Barista

15 min Competition 1st Barista
15 min Preparation 2nd Barista
15 min Clean-Up 1st Barista
15 min Competition 2nd Barista
th
15 min Preparation 3rd Barista
15 min Preparation 4 Barista
15 min Clean-Up 2 Barista
15 min Competition 3rd Barista
15 min Competition 4th Barista
15 min Preparation 5th Barista
15 min Clean-Up 3rd Barista
th
15 min Clean-Up 4 Barista
nd
th
15 min Competition 5 Barista
15 min Preparation 6th Barista
15 min Clean-Up 5th Barista
15 min Competition 6th Barista

15 min Clean-Up 6th Barista
E. The competition will consist of two rounds: round one and the finals round (6 competitors). All competitors will compete
in round one. At the end of round one the competitors with the top six highest scores will go on to compete in the finals.
The competitors scores from each round will not carry over to the next round.
F. Following the finals there will be an awards ceremony where finalists will be awarded sixth through first place.
4.0
MACHINERY, ACCESSORIES & RAW MATERIALS
4.1 ESPRESSO MACHINE

Competitors must use the espresso machine supplied by the official espresso machine sponsor.
The espresso machine provided by the Organiser has a fixed technical configuration and cannot be altered by the competitors. The
espresso machine will be calibrated to the following specifications: The temperature will be set between 195-205 degrees F (90.596 degrees C), and the pump pressure set between 8.5 and 9.5 bars.
4.1.1
No Liquids or Ingredients on Machine

No liquids or ingredients of any kind may be placed or poured on top of the espresso machine (i.e. no water in cups, no
pouring or mixing liquids or ingredients, no warming ingredients). If a competitor places or pours liquid or ingredients on top
of the machine, he/she will receive zero (0) points for the Station Management category on both technical sheets.
4.1.2
Disqualification
Competitors may not change, adjust or replace any element, setting, or component of the espresso machine. Any changes
or adjustments made may be grounds for disqualification (i.e. the port filters, insert baskets, temperature pressure, steam
wand tips, etc). Any damage to the competition equipment due to misuse or militant is grounds for disqualification.
4.2 GRINDER
Competitors have the option of using the official grinder provided, bringing their own grinder(s) or using both the provided grinder
and their own grinder. Competitors may not use more than two grinders during their performance.
4.3 ADDITIONAL ELECTRICAL EQUIPMENT
Competitors may bring up to two pieces of additional electrical equipment to be used during their performance. Competitors must
notify the Organizer prior to arriving of any additional electrical equipment they are bringing (i.e. hot plate, hand mixer, etc.)

Class 34
4.4 PROVIDED EQUIPMENT & SUPPLIES

Each competitor station will be equipped with the following:
Machine Table (For espresso machine, grinder and blender) L: 1,80m W: 0,90m H: 0,90m
Work Table (Forms an "L" shape extending from the left of the station table, used for trays, glassware and additional
accessories) L: 2,70m W: 0,60m H: 0,90m
Presentation Table (Judges table) L: 1,80m W: 0,60m H: 1,00m
Mini-Refrigerator
Espresso Machine
Grinder
Blender
Knock Box
Mini-Ice Machine
Ice Scoop
Whole Milk
Trash Can
Waiters Cart (For use during preparation and clean-up time)
4.5 EQUIPMENT & SUPPLIES

Competitors are required to bring all supplies necessary for their presentation (milk and ice will be provided for use). Competitors
should make allowances for breakage during travel and/or during the competition. Competitors are responsible for and in charge
of their own equipment and accessories while at the competition. The Organiser, volunteers and event staff are not responsible for
the safety of items left in the competitors preparation room or competition area.
Competitors must bring the following:
Coffee (For practice and the competition)
Grinder(s) (Optional)
Blender (Optional)
Additional Electrical Equipment (Maximum two items)
Tamper
Shot Glasses
Steaming Pitchers
Milk (Optional)
Cups & Saucers (For all 12 drinks, including spares)
Spoons
Any Specific Utensils Required
All Equipment/Accessories Required For The Signature Beverage
Napkins
Water Glasses (For four sensory judges)
Water (For four sensory judges)
Bar Towels/Clean Cloths (For practice and the competition)
Cleaning Supplies (Counter brush, grinder brush, etc.)
Tray (For serving drinks to the judges)
All Accessories (For judges presentation table)
Waiters Cart (Optional)
5.0
COMPETITOR INSTRUCTIONS PRIOR TO PREPARATION TIME
5.1 COMPETITORS ORIENTATION MEETING/BRIEFING

Prior to the start of the competition, a Competitors Orientation Meeting will take place. This meeting is mandatory for all competitors.
During this meeting, the Organiser will make announcements, explain the competition flow, and cover the competition schedule.
This will be an opportunity for competitors to ask questions and /or voice concerns to the organizer.
5.2 PREPARATION PRACTICE AREA
sand supporters may not be present in this area without consent from the Organiser. Competitors will be able to store their equipment,
accessories, ingredients, etc. in this area. Refrigerators and freezers will be provided for any ingredients that need to stay cold or
frozen. This area will also include a dishwashing station for competitors to use to wash glass and barware. Competitors are
responsible for cleaning their own dishes and glassware, and keeping track of these items. Runners and event staff are not
5.3 COMPETITION MUSIC
Competitors may bring music on one CD to be played during his/her competition time. Music may not contain profanity. Competitors
must mark the CD case clearly with his/her name. It is the competitors responsibility to give the organiser or Audio Visual staff
his/her CD prior to the start of the competition. It is also the competitors responsibility to retrieve the CD from the WBC Event
Manager or Audio Visual staff after the competition. CDs that are not retrieved will be discarded after the competition.
5.4 BE ON TIME
Competitors should be in the preparation/practice area 30 minutes prior to his/her scheduled preparation time. Any competitor who
is not onsite at the start of his/her 15 minutes of preparation time may be disqualified.

Class 34
5.5 STATION SET-UP

The head runner will be responsible for ensuring that each competitors station is set as the competitor has requested prior to his/her
preparation time (i.e. the head runner will make sure each competitors grinder, blender and/or other electrical equipment are placed
to the right or the left of the espresso machine per the competitors request).
5.5.1
Set-Up Grinder and Additional Electrical Equipment

If a competitor has brought his/her own grinder and/or additional electrical equipment, the competitor needs to inform the
WBC Event Manager prior to the start of competition. The head runner will contact the competitor prior to his/her preparation
time. If the competitor would like to help the head runner take his/her own grinder and/or additional electrical equipment to
the station, this will be allowed; however, once the item(s) is in place and plugged in, the competitor will not be allowed to
touch the item(s) and must leave the stage immediately.
Please note: No coffee beans may be placed in the hopper until the competitors preparation time.
5.6 SUPPORTERS/ASSISTANTS
No person(s) other than the competitor, his/her interpreter and WBC volunteers and officials may be in the area during the
competitors preparation, performance and clean-up time.
5.7 WHEEL SUPPLIES
A waiters cart will be available for the competitors to transport his/her items to and from the competition area. Prior to the
competitors preparation time a competitor will load a waiters cart with all of his/her supplies and glassware they will need during
their competition time. Each competitor will be assigned a station runner who will assist the competitor as he/she wheels the waiters
cart from the preparation area to his/her assigned station. Only the assigned station runner will be allowed to assist the competitor.
The assigned station runner will ask the competitor if the station is set to his/her specifications; if the competitor says yes the
station runner will leave the competition area; if the competitor says no the competitor will say what additional changes need to be
made. The station runner and the competitor are allowed to make these adjustments together per the competitors request. Once
the station set up meets the competitors approval the station runner will introduce the competitor to the preparation timer and leave
the area.
If a competitor has brought an item or piece of equipment that does not fit on the station table provided, he/she must ask the BC
Event Manager prior to the start of their 15 minutes of preparation time if he/she may be allowed to leave the item on the floor, out
of the way. Please note: A tray stand is allowed at the competitors station.
6.0
PREPARATION TIME
6.1 BEGIN PREPARATION TME

Each competitor will have 15 minutes of preparation time. Once the prior competitor begins their competition time, the next
scheduled competitor may begin his/her 15-minute preparation time upon advisement from the WBC Event Manager and/or the
preparation timer. The purpose of the preparation time is to set up the station and prepare the bar for competition.
Once the competitor has arrived at his/her assigned station and agreed that the station is set to his/her specifications, the official
preparation timekeeper will ask the competitor if he/she is ready to begin. Before WBC Rules and Regulations Version: 2008.8.15
Page 10, the competitor is allowed to touch anything at his/her station, the competitor must press the start button on the remote
control attached to the clock to begin his/her 15 minutes of preparation time. The designated official preparation timekeeper will
begin a stopwatch the moment the competitor presses the start button on the remote control.
6.2 CART
Competitors must unload his/her supplies off the cart on his/her own. The preparation timer will wheel the cart off at the end of the
competitors preparation time. The waiters cart will not be allowed in the area during the performance/competition time. Please note:
If items are left on the cart after the competitors preparation time has ended, the competitor may not remove any items off the cart.
Competitors will be able to retrieve left items on the cart once his/her competition time has begun See 8.2 Forgotten Accessories.
6.3 JUDGES PRESENTATION TABLE
The judges presentation table can be set during the competitors preparation time. Water for the judges is allowed to be set on the
judges presentation table during the competitors preparation time; however, the water should not be pre-poured into glasses prior
to the start of the competitors performance/competition time. If a competitor does not wish to pre-set the judges presentation table
during his/her preparation time he/she can set the table at the start of his/her competition/performance time.
6.4 PRACTICE SHOTS
Competitors are allowed and encouraged to pull practice shots during their preparation time. Pucks (also known as cakes) are
allowed to be left in the porta filters at the start of the competitors competition time.
6.5 PRE-HEATED CUPS
Cups can be preheated during the competitors preparation time. However, no water may be present in cups at the start of the
competitors competition time.
6.6 END OF PREPARATION TIME
Competitors will not be allowed to exceed the 15 minutes of preparation time. The timer will give the competitor a ten minute, five
minute, three minute, one minute, and thirty second warning during his/her 15 minutes of preparation time. At 15 minutes, the official
preparation timekeeper will call time and ask the competitor to step away from the station.

Class 34
7.0
COMPETITION TIME
7.1 BEGIN COMPETITION TIME

The Judges will ask the competitor if he/she is ready to begin. Before the competitor introduces himself/herself to the judges, the
competitor must press the start button on the remote control attached to the clock to begin his/her 15 minutes of
competition/performance time. The designated competition timekeeper will begin a stopwatch the moment the competitor presses
the start button on the remote control.
Tracking time elapsed during the 15-minute competition/performance time is the responsibility of the competitor, though he/she may
ask for a time check at any point. The competition timekeeper will give the competitor a ten minute, five minute, three minute, one
minute, and thirty second warning during his/her 15 minutes of competition time.
Please note: If the clock has malfunctioned for any reason, competitors may not stop his/her time.
7.2 COMPETITOR INTRODUCTION
At the start of the competitors competition time, he/she will introduce him/herself to the four sensory judges and the head judge.
The four sensory judges and head judge will be behind the judges presentation table. Once the 15 minutes of competition time
have begun, the competitor may set the judges presentation table, if he/she have not done so already during his/her preparation
time.
7.3 SERVE REQUIRED BEVERAGES
All drinks must be served at the judges presentation table.
See 2.0 THE COMPETITION and 2.1 BEVERAGE DEFINITIONS.
Competitors are required to serve water to the four sensory judges. Competitors can serve water to the judges at the start of the
performance time, or when the first set of drinks are served.
7.4 RUNNERS CLEAR THE SERVED DRINKS
After each set of drinks has been served to and evaluated by the judges, a runner will clear the drinks from the judges presentation
table upon the head judges signal. The runner will clear only the cups, saucers and spoons. If a competitor has special instructions
for the runner he/she will need to explain these instructions to the WBC Event Manager and the runner before the start of his/her
competition time.
7.5 STATION PERIMETERS
Competitors may not utilize any space around or under any competition tables for storage. Competitors may only utilize the tops of
the competition tables during his/her performance.
7.6 END COMPETITION TIME
Competition time will be stopped when the competitor presses the stop button on the remote control attached to the clock or raises
his/her hand and calls time. If the competitor chooses to call time without pressing the stop button on the remote control, the
competitor must make a clear and audible signal to the official timekeeper and head judge. The competitor may choose to end the
performance time and stop the clock whenever he/she wishes. For example, competitors can stop the clock once his/her final drink
is placed on the presentation table to be served to the judges, or competitors can choose to go back to their station to clean before
stopping the clock and ending their performance time. Once the competitor stops the clock, the official timekeeper will stop the
stopwatch. If the competitor stops the clock, the head judge will record the time from the clock. If not, the head judge will record the
time from the official competition timekeepers stopwatch.
The maximum timeframe (without penalty) for the competition/presentation is 15 minutes. Competitors will not be penalized for
finishing early.
7.7 COMMUNICATION AFTER THE COMPETITION TIME
Competitors may not continue to talk to the judges once their competition time has ended. Any conversation after the competitors
competition time will not count towards his/her total score. Competitors may continue to talk to the Master of Ceremonies after the
competition time has ended; however, the judges will not consider any conversation or explanation given after the competition time.
7.8
OVERTIME PENALTIES
A. If the competitor has not finished his/her presentation during the allotted 15-minute period, he/she is allowed to proceed
until the presentation is completed.
B. One point for every second the competitor goes over the allotted 15-minute period will be deducted from the competitors
total score.
C. The maximum amount of points that can be deducted from a competitors total score is 60 points.
D. Any competitor whose performance period exceeds 16 minutes will be disqualified.
7.9 COACHING
Coaching from the sidelines is not allowed at any point during the preparation and/or competition time. Doing so may result in
disqualification. The WBC does encourage cheering from the sidelines by supporters, the audience and other team members.
However, they are not allowed to assist the competitor in any way.
(Please note: Coaches, supporters, friends, or family members are not allowed on stage while the competition is in progress.)

Class 34
8.0
TECHNICAL ISSUES
A. During the preparation and/or competition time, if a competitor feels there is a technical problem with:
i. The espresso machine (i.e. loss of power, steam pressure, control system malfunction, lack of water or drain malfunction).
ii. The grinder
iii. Any additional electrical equipment (excluding the competition clock)
iv. The audio visual equipment (i.e. the competitors music or microphone)
The competitor should raise his/her hand, call technical and ask for the Event Manager (during preparation time) or for the head
judge (during competition time), and the time will be stopped.
B. If the event manager/head judge agrees there is a technical problem that can be easily resolved, they will decide the
appropriate amount of time for the competitor to be credited. Once the technician has fixed the problem, the competitors
time will resume.
C. If the technical problem cannot be solved in a timely manner, the event manager/head judge will make the decision
whether or not the competitor should wait to continue his/her performance or stop the performance and start again at a
reallocated time.
D. If a competitor must stop his/her competition time, the competitor along with the head judge and Event Manager will
reschedule the competitor to compete in full again at a later time.
E. If it is determined that the technical issue is due to competitor error or the competitors personal equipment, the head
judge may determine that no additional time will be given to the competitor, and the preparation or competition time will
resume without time being credited.
F. Unfamiliarity with competition equipment is not grounds for a technical timeout.
G. Inconsistency or variation between group heads requiring adjustment is only grounds for technical timeout during
preparation time.
8.2
OBSTRUCTIONS
A. If any individual, such as volunteers, judges, audience members, or photographers are of an obvious hindrance to a
competitor, then the competitor will be given additional time. The head judge is responsible for overseeing this and will
decide how much additional time should be credited.
B. If the judges presentation table has not been cleared within a reasonable amount of time after each set of drinks has
been served, then the competitor will be credited time for the delay this error has caused. It is the head judges
responsibility to oversee this issue.
8.3
FORGOTTEN ACCESSORIES
A. If a competitor has forgotten some of his/her equipment and/or accessories during his/her preparation time, the competitor
may exit the area to retrieve the missing items; however his/her preparation time will not be stopped.
B. If a competitor has forgotten some of his/her equipment and/or accessories during his/her competition time, he/she must
inform the head judge that they have forgotten an item(s) offstage and then retrieve the missing item(s) himself/herself.
The competition time will not be stopped.
C. Nothing may be delivered by the runners, supporters, team members or the audience.
9.0 CLEAN-UP TIME

Once a competitor has finished his/her competition time, he/she should begin cleaning up the station. A station runner will bring the
waiters cart back out for the competitor to load his/her supplies on. If a competitor brought his/her own grinder and/or electrical
equipment, the station runner can help the competitor to remove these items from the station. Competitors are expected to remove
all their personal equipment and supplies and thoroughly wipe down their station. The judges do not evaluate the clean-up time.
10.0 POST COMPETITION
10.1 SCOREKEEPING
10.1.1
WBC Official Scorekeeping

The WBC official scorekeepers are responsible for keeping all scores confidential.
10.1.2
Competitors Total Score

The competitors total score will be tallied by adding the total of both technical score sheets and all four sensory score
sheets. Please note the head judge score sheet does not count towards the competitors total score.
10.1.3
Tie Scores
If there is a tie between two or more competitors the official scorekeepers will total all the involved competitors sensory
espresso scores (Part 1 from all four sensory score sheets). The competitor with the highest sensory espresso score will
win the tie and place above any other competitor with the same total competition score.
If the tied competitors have the same sensory espresso score then the higher placement will be awarded to the competitor
with the higher total sensory cappuccino score (Part 2 from all four sensory score sheets).
If the tied competitors have the same sensory espresso and cappuccino scores then the higher placement will be awarded
to the competitor with the higher Total Impression score (Part 5 from all four sensory score sheets).

Class 34
11.0 JUDGING CRITERIA

11.1 COMPETITION AREA
The two technical judges will evaluate the competition area for cleanliness at the beginning and end of the performance/competition
time.
11.2 TASTE EVALUATION
Points will be awarded for the taste of each individual drink (i.e. espresso, cappuccino and the signature beverage). Points will also
be based on raw materials used and style of the beverage. Competitors should strive for a harmonious balance of sweetness,
bitterness, acidity, and aromatics. Competitors are advised to explain verbally to the judges why they chose their particular coffee,
the basic roast profile, the espresso blend structure, the major taste elements, the ingredients used in the signature beverage and
the philosophy behind the drinks served.
11.3 BEVERAGE PRESENTATION
Points will be awarded based on the visual presentation of the drinks including cups, glasses and accessories. This includes
elements such as cleanliness of cups and saucers (no spills or drips on cups), consistency of drinks and creativity and style of
presentation.
11.4 TECHNICAL SKILLS
Points will be awarded based on the competitors technical knowledge and skill operating the espresso machine and grinder.
11.5 JUDGES TOTAL IMPRESSION
Points will be awarded based on the judges overall impression of the competitor, his/her skills, taste of drinks, and personal and
beverage presentation.
12.0 TECHNICAL EVALUATION PROCEDURE
The following is an explanation of the technical score sheet. Each competitor will be evaluated by two technical judges.
12.1 EVALUATION SCALE
The evaluation scale is the same for both technical and sensory judges.
Yes = 1
No = 0
Unacceptable = 0
Acceptable = 1
Average = 2
Good = 3
Very Good = 4
Excellent = 5
Extraordinary = 6
There are two types of scores: the Yes/No Score, and the Zero to Six Score.
Yes/No Score
The competitor receives one point for a score of Yes on this item, and zero points for a score of No.
Zero to Six Score
With the zero to six score, it is acceptable to use half point increments between 1.0 and 6. Half points are written using a decimal
point (not a fraction). For example, 1.5, 2.5, 3.5. The lowest score with value is one (1). A score of 0.5 may not be used. A score of
zero is used when something is totally unacceptable. Both a score of zero and six require the approval of the Head Judge.
12.2 TECHNICAL SCORE SHEET PART I
Part I - Station Evaluation at Start-Up
Competition Area
Clean working area at start-up / Clean cloths
0 to 6
/6
12.2.1 Clean working area at start-up/Clean cloths

A. The cleanliness and organization of the competitors work station (work table, prep table, top of machine) will be
evaluated on a scale between 1 and 6. If the area is messy, a 1 can be given.
B. It is permissible to have a small amount of coffee grounds around the grinder. The competitors are allowed to work,
therefore we do not score zero due to some coffee around the grinder.
C. Verify the competitors ability to organize the working area in a practical and efficient way.
D. Too much pre-preparation should be marked down (i.e. milk in the pitchers, pre-poured water in the water glasses, etc.)
E. A minimum of 3 clean cloths should be available when the performance time starts. The cloths must be clean and have
a purpose (i.e. one for the steam wand, one for drying/cleaning baskets, one for bar clean up. A towel on the competitors
apron/person is included in this count.)
F. The cups should be warming. The cups should be placed on the top of the espresso machine, unless the competitor is
using his/her own device to warm the cups. There should be no water in the cups at the start of the competitors
competition time.
G. Competitors may have pucks in the porta filters at the start of his/her competition time. This will not count against clean
area at start up.

Class 34 Barista Championship
12.3 TECHNICAL SKILLS ESPRESSO PART II
Please take note the technical skills standards are the same for all 3 beverages. The technical score sheet is the same in Part II, III
and IV.
Technical Skills
Flushes the group head
Dry/clean filter basket before closing
Acceptance spill/waste when closing/grinding
Consistent closing and tampering
Cleans porta filters (before inserts)
Immediate insert and brewing
Extraction time (within 3 second variance)
0 to 6
Yes
No
/12
/5
17
12.3.1 Flushes the group head

The flushing of the group head must occur prior to each extraction (either after removal of the porta filter from the group or just
before re-insertion.) If the group head was flushed prior to the extraction of the served beverages, the judge will mark, Yes.
12.3.2 Dry/clean filter basket before dosing
If the filter basket was dried and cleaned prior to the served beverages, the judge will mark, Yes.
12.3.3 Acceptable spill/waste when dosing/grinding
Spill/waste is ground coffee that was not used during the competition/performance time. (Spill/waste can be found in the dosing
chamber, in the knock box, on the counter, in the trash, on the floor, etc.) Waste that is created by beverages that are not served
does not count towards a competitors total waste. Acceptable spill/waste is up to 5 grams of unused coffee per beverage category.
In order to earn maximum points the waste should not exceed 1 gram of unused coffee per beverage category. Wasting more than
5 grams of coffee per beverage category should result in 0 points. A reasonable (not excessive) amount of coffee ground for the
purposes of purging grounds from the grinder is not included in waste.
12.3.4 Consistent dosing and tamping
There are different methods for dosing coffee. Consider shot volume and shot times in this evaluation. (Does the method achieve
the objective 25 35 ml (30 ml +/- 5 ml) of extracted coffee within a 3 second variance?)
The competitor should be demonstrating a consistent method for dosing and tamping. The competitor should evenly distribute the
coffee grounds, followed by levelled tamping of adequate pressure. Cultural differences should be taken into consideration.
12.3.5 Cleans porta filters (before insert)
Clean the basket rim and side flanges of porta filter before insert into the machine. If okay, the judge will mark, Yes.
12.3.6 Immediate insert and brewing
The competitor should start the extraction immediately after inserting the port filter into the machine without any delay, (Basket to
the gasket finger to the ringer.) If done, the judge will mark, Yes.
12.3.7 Extraction time (within 3 second variance)
Judges will time all shots extracted and determine whether shot extraction times are within a 3-second variance. If the extraction
time is within a 3.0-second variance of each other within each category of drinks, the judge will mark, Yes. Extraction time begins
when the competitor activates the machines pump. Shot times for shots that are not served are not included in this score.
12.4
TECHNICAL SKILLS CAPPUCCINO MILK FROTHING PART III
Please take note that the first 7 evaluation areas are the same as under the Espresso Evaluation Technical Skills.
12.4.1 Empty/clean pitcher at start
The competitor should pour cold, fresh milk into a clean pitcher, which must not have been filled during the preparation time.
The pitcher should be clean on both inside and on the outside.
12.4.2 Purges the steam wand before steaming
The competitor should purge the steam wand before inserting it into the milk pitcher.
12.4.3 Cleans the steam wand after steaming
The steam wand should be cleaned with a dedicated bar towel.
12.4.4 Purges the steam wand after steaming
The competitor should purge the steam wand after steaming the milk.
12.4.5 Clean pitcher/acceptable milk waste at end
The pitcher should be more or less empty after the cappuccinos have been prepared. Acceptable waste is no more than
10cl/3oz. per steam pitcher.

Class 34 Barista Championship
12.5
TECHNICAL SKILLS SIGNATURE BEVERAGE PART IV
Please take note the evaluation areas are the same as under the Cappuccino Evaluation Technical Skills.
Technical Skills
Flushes the group head
Dry/clean filter basket before closing
Acceptance spill/waste when closing/grinding
Consistent closing and tampering
Cleans porta filters (before inserts)
Immediate insert and brewing
Extraction time (within 3 second variance)
0 to 6
Yes
No
Milk
Empty/clean pitcher at start
Purges the steam wand before steaming
Cleans steam wand after steaming
Purges the steam wand after steaming
Clean pitcher/Acceptable milk waste at end
0 to 6
Yes
No
/12
12.6
TECHNICAL PART V
Technical Skills
Station Management
Clean porta filter sprouts/
Avoided placing spouts in closer chamber
0 to 6
/10
Yes
/6
12.6.1
A.
B.
C.
D.
E.
F.
G.
22
No
/1
Station Management
Technical judges will evaluate the competitors overall workflow and use of tools, equipment and accessories.
The competitor should display an understanding of the correct use and operation of the espresso machine.
The competitor should display an understanding of the correct use and operation of the grinder including the management
of coffee in and through the grinder. The competitor should have adjusted the grind during his/her preparation time.
Competitors should be grinding coffee for each shot or set of shots.
The competitor is trying to achieve extraction times within a 3 second variance and shot volume of 25-35 ml (30 ml +/- 5 ml).
The technical judges are responsible for inspecting the spent puck of coffee inside the porta filter and must relate the state
of the puck to the competitors understanding of the grinder and consistency of dosing and tamping skills. Judges must look
for: levelness of tamp, indications of channelling or holes, excessively wet or dry pucks, and consistency of pucks (in group
shots).
The technical judges will evaluate the competitors work-flow throughout the presentation, including: the organization and
placement of tools, cups and accessories; the competitors movement and flow in and around the work station; the
cleanliness and maintenance of the station (equipment, counters, towels, pitchers); the management of coffee and
ingredients (milk, signature beverage ingredients).
A zero (0) will be awarded for any liquid or ingredients on top of the machine.
12.6.2 Clean porta filter spouts/Avoided placing spouts in doser chamber

A. The competitor needs to remove any water or grounds on the porta filter spouts by cleaning the spouts. Rinsing, using a
towel, and wiping with fingers are all acceptable methods for achieving clean spouts.
B. During levelling, the competitor should not place porta filter spouts directly over the dosing chamber (this could allow water
to contaminate the dosing chamber).
12.7
STATION EVALUATION AT END PART VI
Competition Area
0 to 6
Clean working area at end
Yes
No
General hygiene throughout presentation

Proper usage of cloths
/6
/2

Class 34
12.7.1 Clean working area at end

It is permissible to have a small amount of coffee grounds around the grinder. The competitors are allowed to work, therefore we
do not score zero due to some coffee around the grinder. The cleanliness of the area is evaluated on a scale between 1and 6. If an
accident should occur (i.e. a competitor spills one of the drinks), the competitor should have it cleaned up by the end of his/her
performance time. Cleaning while working (removing spent grounds, wiping tables) will help the competitors score, as well as
cleaning the station before he/she ends his/her performance time. All wares and tools (tampers, cups, trays, pitchers, etc.) are
included in this evaluation including items on the espresso machine and work tables. Spent pucks are allowed to be in the porta
filters at the end of performance and are not part of this score.
12.7.2 General hygiene throughout presentation
The judge will determine this score based the competitors hygiene throughout their entire presentation.
12.7.3 Proper usage of cloths
When the competitors presentation time begins, the competitor must have a minimum of 3 cloths and each should have a purpose.
The judges must evaluate the usage of these cloths. The competitor should use one for the steam wand, one for cleaning the filter
basket and one for the workstation.
In order to receive a No in this area, the competitor would need to:
Use a non-dedicated cloth to clean a steam wand (using it for some other purpose other than using it to clean a steam wand).
Do something that is not sanitary or food safe with a cloth (touching it to face, mouth, etc.)
Use a cloth once it has touched the floor or dropped.
13.0
SENSORY EVALUATION PROCEDURE
The following is an explanation of the sensory score sheet. Each competitor will be evaluated by four sensory judges.
13.1
EVALUATION SCORE
The evaluation scales are the same for both technical and sensory judges.
Yes = 1
No = 0
Unacceptable = 0
Acceptable = 1
Average = 2
Good = 3
Very Good = 4
Excellent = 5
Extraordinary = 6
13.2
ESPRESSO EVALUATION PART I
Espressos will be evaluated using the following protocol by all sensory judges. It is important that sensory judges follow this
protocol consistently. Sensory judges will complete all steps of the evaluation before recording scores.
Taste Evaluation of Espresso
Colour of crema (hazelnut, dark brown, reddish reflection)
Consistency and persistence of crema
0 to 6
/12
0 to 6
Taste balance (harmonious balance of sweet/acidic/bitter)
Taste balance (full bodied, round, smooth)
x4=
x4=
/48
Beverage Presentation
Correct Espresso cups used (60-90ml with a handle)
Served with accessories (spoon, napkin and water)
Yes
No
/2
62
13.2.1 Colour of crema

Judges will visually evaluate the appearance of the crema for correct colour and appearance. The colour of crema should be
hazelnut, dark brown and/or have a reddish reflection. Crema that is pale or not present is unacceptable, and should result in zero
(0) points.
13.2.2 Consistency and persistence of crema
Crema must be present when espresso is served. The crema should be dense and smooth. Judges will gently stretch the crema by
tilting the demitasse in one direction. This will help the judge determine the thickness of the crema, and whether it is persistent and
long lasting, with no centre break-up.
Note: The evaluation of colour and consistency of crema needs to be done QUICKLY. The taste balance is the most important score,
and judges must be sure to taste the espresso quickly while it is fresh.

Class 34
13.2.3 Tactile balance

The balance should be full bodied, round and smooth. Judges perception of viscosity will have an influence.
13.2.4 Correct espresso cups used
Espressos must be served in a two- to three-ounce (60 to 90 ml.) cup with a handle.
13.2.5 Served with accessories
The espresso must be served with a spoon, napkin, and water. All of these items must be present for the competitor to receive a
Yes score. If one (or more) item is missing at the time the espresso is served, the judge will mark, No.
13.3
CAPPUCCINO EVALUATION PART II
Cappuccinos will be evaluated using the following protocol by all sensory judges. It is important that sensory judges follow this
protocol consistently. Sensory judges will complete all steps of the evaluation before recording scores.
Taste Evaluation of Cappuccino
0 to 6
Visually correct cappuccino (traditional or latte art)

Consistency and persistence of foam
/12
0 to 6
Taste balance (served at an acceptance temperature, a
harmonious balance of rich sweet milk/espresso)
x4=
/24
Beverage Presentation
Yes
No
Correct Cappuccino cups used (150-180ml with a handle)

Served with accessories (spoon, napkin and water)
/2
38
13.3.1 Visually correct cappuccino

Judges will visually evaluate the cappuccino to determine the visual score. On the surface, the cappuccino should have a colour
combination of milk and coffee, with a smooth and possibly glossy/glass like appearance. This score is for visual evaluation (surface
review) only. Look for symmetrical design, a contrast of colour with crema colour all the way around the rim of the cappuccino cup
with a smooth, glossy, appealing appearance.
(Note: It is not acceptable for cappuccinos to be topped with any additional spices and/or powders.)
13.3.2 Consistency and persistence of foam
Using a spoon, the sensory judges will gently but quickly push back the foam to get a sense of the depth and texture of the foam.
The foam should extend at least 1 cm into the cappuccino to achieve a score of very good (4) or higher. The foam should be smooth,
silky and consist of only micro-bubbles. This evaluation will happen quickly and gently and without disturbing the entire surface of
the cappuccino. Judges will not taste the cappuccino from the spoon.
Note: It is important for judges to evaluate the visual appearance and consistency of foam QUICKLY. The taste balance is the most
important score and the judge should taste the cappuccino within a few seconds of being served so that it is fresh.
13.3.3 Taste balance
The cappuccino is a hot beverage that should be served at a temperature that is immediately consumable. Sensory judges will
choose a spot on the cup different from the area that was disturbed in the foam evaluation and will take a sip from the cappuccino.
The texture of the foam, temperature of the beverage, and the taste of the coffee and milk will be included in the taste evaluation.
After the initial tasting sip, the sensory judges will revisit the cappuccino for at least one additional sip. The taste balance should be
a harmonious blend of the sweetness of the milk and an espresso base that works well with the milk.
13.3.4
Correct cappuccino cups used
Cappuccinos must be served in a five- to six-ounce (150 to 180 ml.) cup with a handle.
13.3.5
Served with accessories
The cappuccino must be served with a spoon, napkin, and water. All of these items must be present at the time the cappuccino is
served for the barista to receive a Yes mark. If one (or more) of the items is missing, mark No.

Class 34
13.4
SIGNATURE BEVERAGE EVALUATION PART III

See 2.1.3 for Signature Drink Definition.
Score Sheet Penalties

i.
If alcohol and/or illegal substances are discovered as an ingredient in the signature beverage, the signature beverage will
receive zero points on all points available on the sensory score sheets in the signature beverage category.
ii.
If ingredients or substances other than ground coffee are placed, in a porta filter, the competitors signature beverage will
receive zero points on all points available on the technical and sensory score sheets in the signature beverage category.
iii.
If each signature drink does not contain a minimum of one espresso, shot the signature beverage will receive a score of zero
for taste balance on the sensory score sheets in the signature beverage category.
After the competitors performance time has ended, a sensory judge may ask the head judge to verify that there is no alcohol in the
signature drink. When this occurs, the head judge will request that the competitor provide ingredient confirmation by showing the
head judge the original bottles and/or packaging of ingredients in order to verify that no alcohol is present.
Signature beverage evaluations vary due to the variety of options presented by the competitor. Sensory judges will complete all
steps of the evaluation before recording scores.
Part III - Signature Beverage Evaluation
Evaluation Signature Beverage
Well explained and presented appealing look (elegant, clean,
usage of cup / glass)
0 to 6
Creativity
/18
0 to 6
Taste balance (according to content, taste of espresso)
x4=
/24
13.4.2 Well explained and presented

The competitor must explain the signature drink to the judges. In order to achieve a high score, the explanation should include the
ingredients, preparation method, and the flavours and/or aromas the judges should experience. The description should include the
coffee used and the connection between the coffee and the other ingredients. The competitor should explain if the drink is served
hot, warm, cold, or some combination of these temperatures.
Sensory judges will listen to the explanation of ingredients, preparation method, and use of coffee given by the competitor. Judges
will take notes. When determining this score, the judge should consider whether or not there is a correlation between what was
described and prepared, and the actual taste and aromas of the signature beverage.
The competitor must explain to the sensory judges how to drink the beverage (smell, stir, sip, etc.). The sensory judges will listen
for, and follow, to the best of his/her ability, any competitor instructions about how to experience the signature beverage. If no
information or instructions are given, judges will use common sense to evaluate the signature beverage. In every case, judges
should take a minimum of two sips of the signature beverage.
The explanation of the signature beverage should occur during the competitors presentation time. Any explanation given by the
competitor after the completion of the presentation time (clock is stopped and/or the competitor calls time) will not be considered
by the judges.
13.4.3 Appealing Look

Judges should look for a signature beverage to be served in a glass or container that is appealing in appearance, and appropriate
for the beverage. The toppings, accessories and garnishes should all add to the beverages visual appearance.
13.4.4 Creativity
Judges should evaluate the competitors creativity in developing and presenting the signature beverage. Ingredients that
complement and showcase the espresso while creating an interesting experience for the judges will score high marks in this area.
13.4.5 Taste balance
Judges look for a correlation between the ingredients used in the signature drink, the competitors explanation, and the sensory
experience of the drink. The espresso taste should be dominant and easy to identify in order to get high marks in this category.
Judges must follow any drinking instructions provided by the competitor.
13.5
BARISTA EVALUATION PART IV
Customer Service Skills
Presentation: Professionalism/Dedication/Passion
Attention to details/All accessories available
Appropriate apparel
0 to 6
/12
Yes
No
/1
13

Class 34
13.5.1 Presentation: Professionalism/Dedication/Passion

The competitor should explain the espresso blend used and his/her reason for choosing this blend or coffee. Judges will look for a
correlation between what is said, and what comes through in the beverage presented. The competitor will communicate through
actions, poise, and verbal communication that they are a coffee professional and have an ownership of the presentation. It should
be obvious to the judges that the competitor is prepared. There should be a purpose behind everything done during the presentation.
How the beverages are presented to the judges should also be considered in this evaluation. The judges should look for
professionalism and politeness while serving each beverage. The competitor should place the cups in front of each judge while
making eye contact, and give some signal to the judges that they can begin tasting.
In order to achieve the maximum points in this area, the competitor should demonstrate and communicate a thorough understanding
of his/her coffee, create a memorable sensory experience for the judges, and make some emotional connection with the judges.
13.5.2 Attention to details/All accessories available
All accessories should be readily available and the working area well organized. Competitors should not need to move a lot of
equipment and accessories around during his/her performance everything should have its own place and purpose. Judges should
look for the competitor to have back-up cups and accessories in case of mistakes or spills. Refilling of judges water glasses also
demonstrates attention to detail.
13.5.3 Appropriate apparel
At a minimum, the competitor must look clean, be cleanly dressed and wear a clean apron. If okay, the judge will mark, Yes. The
lack of an apron or presence of inappropriate apparel (such as sandals or excessively torn or stained clothing) would result in a No
mark.
13.6
A.
B.
C.
D.
JUDGES TOTAL IMPRESSION PART V

The judge's overall view of barista skills, including drink presentations, flow of performance, and delivery of coffee
information.
The total impression score should have a correlation to the taste scores, however this score is not an average (i.e. this score
cannot be significantly higher than taste scores).
This score also includes anything not included in other areas of the sensory score sheet; things the barista did or said that
created a memorable performance and is supportive of a passion for specialty coffee, or the baristas representation of the
profession and ability to be a role model.
In order to earn a high score (4.5 or higher), the barista has demonstrated that he/she is a coffee professional, has a
thorough understanding of specialty coffee, and is worthy of being a finalist or champion.
Part V - Judges Total Impression

Judges Total Impression
Total impression
Overall view of barista skills, taste of beverage and
presentation
0 to 6
x4=
/24
Most Outstanding Barista

Presented to the individual contestant who won the highest points will be award.
The recipient of the Challenge Trophy will be announced on 2nd October 2015 (should there be a tie for the Gold Medal, the
Trophy will be awarded to the contestant with the highest score in sensory score category.)

Class 35
A. TERMS & CONDITIONS

Upon submitting a Competitor Registration Form, competitors acknowledge that they understand the following terms & conditions.
Please note that these terms and conditions include individual responsibilities and requirements of representation imposed on the
winner.
Each competitor must read and abide by the Competitor Code of Conduct.
B. APPLICATION AND COMPETITION
1) Detailed Schedule of Latte Art Championship 2015
1.1 Training on how to operate the coffee machines will be given to all competitors.
1.1.1 All competitors will be given 20 minutes of practice time.
1.2 All the coffee beans and milks provided/sponsored by the organizer/sponsor.
2) Preliminary round of the Championship
2.1. Competitors are required to prepare the following drinks in 10 minutes:
2.1.1 Single creative Latte pattern
2.1.2 Single creative Macchiato pattern
2.1.3 Single identical free-pour Latte
2.2 Top 2 competitors will qualify to the final round of the Championship.
3) Final round of the Championship Top 2
3.1 Competitors are required to prepare the following drinks in 10 minutes:
3.1.1 Single creative Latte pattern
3.1.2 Single creative Macchiato pattern
3.1.3 Single identical free-pour latte
3.2 Detailed Top 10 rankings will be announced.
C. RULES AND REGULATIONS
1. Competitors may make as many cups as they like but must present their best creative latte pattern, creative macchiato pattern
and free pour latte to the judges within the 10 minutes of competition time allocated. Otherwise, the competitor will be disqualified.
2. The drinks must be made of coffee and milk only. Competitors are required to use the coffee, milk and cups provided by the
organizer and/or sponsors. Failure to comply will lead to a zero score being given for the visual element of that drink.
3. The official Macchiato cup is an 85ml cup, and the official Free Pour Latte cup is a Tulip-shaped 220ml cup.
4. No etching or surface decoration are allowed for identical free-pour latte and will result in a zero score being given for the visual
elements of that drink.
5. Competitors are required to use the grinders and espresso machines provided by the organizer and/or sponsors.
6. Competitors will be notified of the time twice, at the remaining 1 minute mark and remaining 30 seconds mark respectively.
7. No cleaning time is allocated, and competitors are required to remove their personal equipment from the stage quickly after the
performance.
8. Each competitors stage station will be equipped with the following:
Espresso Machine
Grinder
Knock Box
Milk
Coffee
Trash Can

Class 35
9. Competitors are required to bring all additional necessary supplies for their presentation. Competitors are responsible for and in
charge of their own equipment and accessories while at the competition. The organizer, volunteers and event staff are not
responsible for the safety of items left in the competitors preparation room or competition area. The lists of supplies the competitor
may bring include the following:
Tamper
Shot glasses
Steaming pitchers
Spoons
Any specific utensils required
Bar towels/clean cloths (for practice and the competition)
Cleaning supplies (counter brush, grinder brush, etc.)
Tray(s) (for serving drinks to the judges)
D. Judging Criteria
1.0 GENERAL
1.1 COMPETITION AREA
The technical judge will evaluate the competition area for cleanliness at the beginning and end of the performance/competition time.
1.2 BEVERAGE PRESENTATION
Points will be awarded based on the visual presentation of the drinks.
1.3 TECHNICAL SKILLS
Points will be awarded based on the competitors technical knowledge and skill operating the espresso machine and grinder.
1.4 PERFORMANCE
Points will be awarded based on the judges overall impression of the competitor, his/her skills, and personal and beverage
presentation.
2.0 TECHNICAL EVALUATION PROCEDURE
2.1 EVALUATION SCALE
There are two types of scores: the Yes/No Score, and numeric scores (0-6).
The evaluation scales are the same for both technical and visual judges.
Yes = 1 No = 0
Unacceptable = 0 Acceptable = 1 Average = 2 Good = 3 Very Good = 4 Excellent = 5 Extraordinary = 6
A. Yes/No Score
The competitor receives one point for a score of Yes on this item, and zero points for a score of No.
B. Numeric Score
Available scores range from 0 to 6. Half points are permissible. Judges are encouraged to use the full range of scores (e.g. if no
visible pattern is seen a zero may be appropriate). Low numbers indicate a poorer presentation and vice versa. Certain questions
may be weighted by being multiplied by x 2, or x 4.
2.2 TECHNICAL SKILLS - ESPRESSO PART I
Please note the technical skills standards are the same for all beverages in both the Preliminary and Final Rounds (differing only by
the number of drinks assessed in each round). No technical evaluation will be made of the Preliminary Round in the Bar area.
2.2.1 Flushes the group head
The flushing of the group head must occur prior to each extraction (either after removal of the porta filter from the group or just
before re-insertion.) If the group head was flushed prior to the extraction of the served beverages, the judge will mark Yes.
2.2.2 Dry/clean filter basket before dosing
If the filter basket was dried and cleaned prior to the served beverages, the judge will mark Yes.

Class 35
2.2.3 Acceptable spill/waste when dosing/grinding

Spill/waste is ground coffee that was not used during the competition/performance time. (Spill/waste can be found in the dosing
chamber, in the knock box, on the counter, in the trash, on the floor, etc.) Waste that is created by beverages that are not served
does not count towards a competitors total waste. Acceptable spill/waste is up to 5 grams of unused coffee per beverage category.
In order to earn maximum points the waste should not exceed 1 gram of unused coffee per beverage category. Wasting more than
5 grams of coffee per beverage category should result in 0 points. A reasonable (not excessive) amount of coffee ground for the
purposes of purging grounds from the grinder is not included in waste.
2.2.4 Consistent dosing/tamping
There are different methods for dosing coffee. Consider shot volume and shot times in this evaluation. [Does the method achieve
the objective 25 35 mls (30 mls +/- 5 mls) of extracted coffee within a 3 second variance?]. The competitor should be demonstrating
a consistent method for dosing and tamping. The competitor should evenly distribute the coffee grounds, followed by leveled tamping
of adequate pressure. Cultural differences should be taken into consideration.
2.2.5 Cleans porta filters (before insert)
Cleans basket rim and side flanges of porta filter before insert into the machine. If okay, the judge will mark Yes.
2.2.6 Insert and immediate brew
The competitor should start the extraction immediately after inserting the porta filter into the machine without any delay, if done; the
judge will mark Yes.
2.2.7 Extraction time (within 3 second variance)
Technical judges will time all shots extracted and determine whether shot extraction times are within a 3-second variance. If the
extraction time is within a 3.0-second variance of each other for all the competitors drinks (both for the free pour latte and designer
latte, the judge will mark, yes under each drinks category, and vice versa. Extraction time begins when the competitor activates
the machines pump. Shot times for shots that are not served are not included in this score.
2.3 TECHNICAL SKILLS MILK FROTHING PART II
2.3.1 Empty/clean pitcher at start
The competitor should pour cold, fresh milk into a clean pitcher, which must not have been filled during the preparation time. The
pitcher should be clean on both inside and on the outside.
2.3.2 Purges steam wand before steaming
The competitor should purge the steam wand before inserting it into the milk pitcher.
2.3.3 Cleans the steam wand after steaming
The steam wand should be cleaned with a dedicated bar towel.
2.3.4 Purges the steam wand after steaming
The competitor should purge the steam wand after steaming the milk.
2.3.5 Clean pitcher/acceptable milk waste at end
The pitcher should be more or less empty after the drinks have been prepared. Acceptable waste is no more than 10 c l/ 3 oz. per
steam pitcher.

Class 35
2.4 TECHNICAL SKILLS HYGIENE PART III

2.4.1 General hygiene throughout presentation
The judge will determine this score based on the competitors hygiene throughout their entire presentation.
2.4.2 Proper usage of cloths
When the competitors presentation time begins, the competitor must have a minimum of 3 cloths and each should have a purpose.
The judges must evaluate the usage of these cloths. The competitor should use one for the steam wand, one for cleaning the filter
basket and one for the workstation. In order to receive a No in this area, the competitor would need to:
Use a non-dedicated cloth to clean a steam wand (using it for some other purpose other than using it to clean a steam
wand.)
Do something that is not sanitary or food safe with a cloth (touching it to face, mouth, etc.)
Use a cloth once it has touched the floor or dropped.
3.0 VISUAL EVALUATION PROCEDURE
The following is an explanation of the visual score sheet. Each competitor will be evaluated by one visual judge. Please note the
visual standards are the same for all beverages in both the Preliminary and Final Rounds (differing only by the number of drinks
assessed in each round)
3.1 VISUAL EVALUATION STAGE AREA PART I
Drinks will be evaluated using the following protocol by all visual judges. It is important that visual judges follow this protocol
consistently.
3.1.1 Two patterns and presented picture identical
Judges will assess the similarity of the two presented patterns to the presented picture. It is the only category where judges will
review both presented drinks rather than the drink specifically presented to them. Competitors are demonstrating their skill to
replicate their intended pattern. 5pts would only be awarded to two drinks that were identical to the presented picture, whatever the
quality of the design in the presented picture (The section is marking the similarities rather than the quality of the pattern itself). 2.5
pts would be awarded if one drink was identical to the presented picture and the other bore no resemblance to the picture at all. 0
pts would be awarded if both drinks bore no resemblance to the picture at all. 1-5 pts can be used where the drinks show some
similarities to the presented picture.
3.1.2 Contrast between ingredients
Judges will review only the drink presented to them. High points will be awarded to patterns demonstrating sharp contrast between
the rich colors of the crema and the clean white milk foam. Unintentional mixing/blurring of the contrast will reduce this score. Judges
should take under consideration areas of mixed crema and milk foam that are intentionally created by the competitor as a
requirement of the desired pattern.
3.1.3 Harmony, size, and position among pattern within cups
Judges will review only the drink presented to them. Judges will be assumed to be right handed, unless the competitor asks the
judges to determine different, and so patterns should be presented orientated with the cup handle at 3 oclock. Judges will review if
the size of the pattern is suitable to the cup it is presented in. Judges will review if the pattern is aesthetically positioned in the cup.
If the pattern involves several elements, are these elements positioned and balanced aesthetically with each other.
3.1.4 Creativity of the pattern
Judges will review only the drink presented to them. Creativity may be demonstrated in a number of ways, highest points will be
given for presenting an aesthetic original design that pushes the boundaries in latte art skills. Lower points may also be given for
the creative style in which an established pattern is presented. Judges are looking to recognize fundamental latte art skills, such as
free pouring, and give higher points when these skills are taken to new levels and enhanced with further techniques (on those drinks
categories that allow). Judges are scoring the drink presented, not the photograph; if the competitor is unsuccessful in creating their
planned pattern then they should expect lower scores.

Class 35
3.1.5 Successfully achieved level of difficulty

Judges will review only the drink presented to them. High score should only be awarded to difficult patterns successfully achieved
and vice versa. Points should go to reward what is actually presented in the cup; if a competitor attempts a very difficult pattern but
fails to represent that pattern at all in the presented drink then a low score should be expected.
3.1.6 Visual quality of foam
Judges should assess the visual quality of the foam, for a bubble free, smooth, glossy rich consistency. Judges should draw back
a small section of the foam with a tea spoon to assist in the judging. Care should be taken to leave the pattern in tack were possible
when doing this.
3.1.7 Overall appealing look
Judges will review only the drink presented to them. Judges should review the look of the drink in its totality based on its personal
impact on them. To score this section it may be worth considering how a customer, rather than a coffee professional, may score the
presented pattern.
PUB CHALLENGE
1. All competitors must bring along all equipment, crockeries, cutleries, glassware, utensils for the stated class.
2. It is your responsibility to make sure that you have all necessary equipment for taking part in the stated class.
3. Competitor shall provide his/her own CD. CDs are to be labelled with the name of the competitor, song title and track.
Competitors are encouraged to bring additional backup copies in case their original piece does not work due to unforeseen
technical circumstances. Alternatively a Thumb Drive is also acceptable.
4. There will not be any testing of CD at the competition venue; hence, competitors are request to test their CD at home as well
as to ensure that the CD is pre-set to start the song/music of their choice. The competitor must have an assistant to play the
song/music for him/her.
5. Song/music, dance group or other gimmicks are allowed but will not be judged.
6. The Organizing Committee will not provide any equipment for all classes under F&B Services Categories.
PUB CHALLENGE
PUB CHALLENGE
Class 36
Cocktail
Class 37
Mocktail
Class 36
Cocktail
There are two (2) sections in this competition.
REQUIREMENTS
Drink category
Pre - Dinner Cocktail (Dry or Medium Sweet Cocktail)
1. Before Dinner Cocktail shall not contain more than two (2) centilitres of sweetened products.
2. The following products are classified as sweet products and shall not be used more than two (2) centilitres or combined for the
Pre-Dinner Cocktail.
a. vermouth (white, red, ros)***
b. all sweet liqueurs and creams***
c. sweet fortified wines, like cream Sherry, Marsala, Port***
d. cocktail syrups***
e. all sweet sparkling wines***
f. sweet fruit juices***
Sparkling Cocktail (Champagne Cocktail Style)
1. The sparkling ingredient (mixer) in the Sparkling Cocktail recipe (cava, champagne, Prosecco or any other kind of sparkling
wine, red, ros or white).
2. Sparkling Cocktails must contain a 9 cl minimum of sparkling wine. Sparkling Cocktails are being considered as Medium Drinks;
therefore, the total volume is limited to 20cl.
3. Sparkling Cocktails are served in champagne flutes, coupes (saucers) or tulip glasses.
Long drink (Collins or Tropical Style)
1. Long drink recipe should contain at least 12centilitresof fruit juices, fruit concentrates, mineral water, soft drinks and the like.
Section 1
The competitor will select one (1) of the above category to prepare an International Cocktail according to International Bartender
Association recipe. Please check the webpage address given www.iba-world.com.
Section 2
The competitor will select one (1) of the above category to prepare a drink on his/her own creation.
* All participants must provide to the IBA cocktail recipes and own creation.
Recipe and a photograph must be submitted by 1st September 2015 to Culinaire Malaysia 2015 Secretariat via email at
All cocktail recipes submitted will remain the property of the Culinaire Malaysia 2015:
Method of preparation of the cocktails, either shaken, mixed or blended.
No more than six (6) ingredients shall be used. This includes drops, dashes and solid ingredients like fruit or spices.
The overall content of the cocktail shall not be less than 7cl. (international standard).
Spirits/liquor used must be readily available in Malaysia.
Dairy products and their substitutes with the exception of fresh milk, cream and eggs are not allowed and homemade, pre- made
ingredients, heated ingredient, artificial and colorants, ice cream.
Preparation, presentation and service is limited to five (5) minutes per drink.
PUB CHALLENGE
Class 36
Cocktail
GARNISH
1. Garnishes can be prepared back stage or during routine but cannot be made beforehand and brought to the competition.
2. Garnishes must be simple, edible and readily available in most bars.
3. Garnishes may only be put on glasses once on stage after the routine has begun.
4. No ice may be put into glasses prior to start of the competition (routine).
COMPETITION SCHEDULE
Day 1 to day 3
Briefing
: 1400hrs
Mise-en-place
: 1415hrs
Competition start
: 1445hrs
Q&A
: 05 minutes
Removal of Display
: 1545hrs
Day 4
Briefing
Mise-en-place
Competition start
Q&A
Removal of Display
:
:
:
:
:
1115hrs
1130hrs
1200hrs
05 minutes
1245hrs
MISE-EN-PLACE
All ingredients including and not limited to selection of beverages must be brought in by one (1) hour before competition schedule.
Each day 2 winners will be qualified for the Best of the Best Challenge on last day of the event. Gold medal winner will be
automatically qualified for the Best of the Best Challenge.
Appearance, Aroma and Taste will qualify for the Best of the Best Challenge.
If there is only one (01) Gold medallist and two (2) or more Silver medallists, the Silver medallist with the highest cumulative
score in Appearance, Aroma and Taste will be qualified for the Best of the Best Challenge.
The winner of Best of the Best Challenge will be announced on last day of the event. Only one (1) medal, Excellence Gold will
be awarded.

Cocktail Tasting
Cocktail no: __________________________ Judges Signature _______________________
APPEARANCE
AROMA
TASTE
EXCELLENT:
10 Points
9 Points
8 Points
EXCELLENT:
8 Points
7 Points
6 Points
EXCELLENT:
17 Points
16 Points
15 Points
VERY GOOD:
6 Points
5 Points
VERY GOOD:
5 Points
4 Points
VERY GOOD:
11 Points
10 Points
GOOD:
4 Points
3 Points
GOOD:
3 Points
2 Points
GOOD:
8 Points
7 Points
FAIR:
2 Points
FAIR:
1 Point
FAIR:
5 Points
OVERALL IMPRESSION OF COCKTAIL:

EXCELLENT:
7 Points
VERY GOOD:
5 Points
GOOD:
3 Points
FAIR:
1 Point
PUB CHALLENGE
Class 36
Cocktail

Contestant Number:
__________________________

To prepare 2 different types of drinks, each drink 3 portions
Range for
Deduction
1
-1 point
-1 point
-2 point

(Contestant will be penalized for improper handling of ice and/or
bar-equipment)
Ice cube dropping
Utensils dropping
-1 point
-3 points
-1 point

(Contestants are to consider emptying excess water from mixing
glass and shaker and the disposal of water excess will be taken
into account)

-3 points
-3 points
Spillage
Spillage over the bar top during preparation
-3 points

5

Does not fill in the quantity
-2 points
-3 points
-3 points

6

Each of the garnishes items falling apart

More ingredients then permitted (6ingredients)
-1 point
- 1 point
- 2 points
- 3 points
Disqualified
Marks
Deducted
PUB CHALLENGE
Class 36
Cocktail

Range for
Deduction
7
0-4 points
0-4 points
0-4 points
0-4 points

Alco)

Glassware Handling
8

account)
Contestant fail to grab glasses from their bottom

-3 points
9

-1 point
-2 points
-04points

10
5 35

Judges Signature:
Total Score:
Marks
Deducted
PUB CHALLENGE
Class 37
Mocktail
There are two (2) sections in this competition
REQUIREMENTS
Drinks category
Section 1 - Fancy Mocktail
Section 2 - Mocktail the base must be coconut juice
Section 1
The competitor will prepare an International Mocktail according to the International Bartender Association recipe. Please check the
webpage address given www.iba-world.com
Section 2
The competitor will also be required to prepare a drink on his/her own creation. The base must be coconut juice.
* All participants must provide to the IBA cocktail recipes and own creation.
Recipe and a photograph must be submitted by 1st September 2015 to Culinaire Malaysia 2015 Secretariat via email at
All mocktail recipes submitted will remain the property of the Culinaire Malaysia 2015
Method or preparation for the mocktail, either shaken, mixed or blended.
No more than six (6) ingredients shall be used. This includes drops, dashes and solid ingredients like fruit or spices.
The overall content of the mocktail shall not be less than 7centilitres (cl). (International standard).
All fruit juices used must locally produce.
Dairy products and their substitutes with the exception of fresh milk, cream and eggs are not allowed and homemade, pre- made
ingredients, heated ingredient, artificial and colorants, ice cream.
Preparation, presentation and service are limited to five (5) minutes per drink.
GARNISH
1.
Garnishes can be prepared back stage or during routine but cannot be made beforehand and brought to the competition.
2.
Garnishes must be simple, edible and readily available in most bars.
3.
Garnishes may only be put on glasses once on stage after the routine has begun.
4.
No ice may be put into glasses prior to start of the competition (routine).
COMPETITION SCHEDULE
Briefing
: 0700hrs
Mise-en-place
: 0730hrs
Competition start : 0800hrs
Q&A
: 05 minutes
Removal of Display : 1145hrs
PERSONAL GROOMING
You are required to be properly attired, grooming standards and personal hygiene observed at all times.
Establishment logo should preferably NOT to be displayed on the attire worn during the competition.
One (01) competition table and 2 power points
The competitor has to bring ALL other EQUIPMENT and INGREDIENTS required to execute you recipe effectively and efficiently
for the competition.
MISE-EN-PLACE
All ingredients including and not limited to selection of beverages must be brought in by 0630hrs.
PUB CHALLENGE
Class 37
Mocktail

Each day 2 winners will be qualify for the Best of the Best Challenge on last day of the event. Gold medal winner will be
automatically qualify for the Best of the Best Challenge.
Appearance, Aroma and Taste will qualify for the Best of the Best Challenge.
If there is only one (01) Gold medallist and two (2) or more Silver medallists , the Silver medallist with the highest cumulative
score in Appearance, Aroma and Taste will be qualify for the Best of the Best Challenge.
The winner of Best of the Best Challenge will be announced on last day of the event. Only one (1) medal, Excellence Gold will
be awarded.

Mocktail Tasting
Mocktail no: __________________________ Judges Signature _______________________
APPEARANCE
AROMA
TASTE
EXCELLENT:
10 Points
9 Points
8 Points
EXCELLENT:
8 Points
7 Points
6 Points
EXCELLENT:
17 Points
16 Points
15 Points
VERY GOOD:
6 Points
5 Points
VERY GOOD:
5 Points
4 Points
VERY GOOD:
11 Points
10 Points
GOOD:
4 Points
3 Points
GOOD:
3 Points
2 Points
GOOD:
8 Points
7 Points
FAIR:
2 Points
FAIR:
1 Point
FAIR:
5 Points
OVERALL IMPRESSION OF MOCKTAIL:

EXCELLENT:
7 Points
VERY GOOD:
5 Points
GOOD:
3 Points
FAIR:
1 Point
PUB CHALLENGE
Class 37
Mocktail

Contestant Number:
__________________________

To prepare 2 different types of drinks, each drink 3 portions
Range for
Deduction
1
-1 point
-1 point
-2 point

(Contestant will be penalized for improper handling of ice
and/or bar-equipment)
Ice cube dropping
Utensils dropping
-1 point
-3 points
-1 point

(Contestants are to consider emptying excess water from
mixing glass and shaker and the disposal of water excess will
be taken into account)

-3 points
-3 points
Spillage
Spillage over the bar top during preparation
-3 points

5

Does not fill in the quantity
-2 points
-3 points
-3 points

6

Each of the garnishes items falling apart

More ingredients then permitted (6 ingredients)
-1 point
- 1 point
- 2 points
- 3 points
Disqualified
Marks
Deducted
PUB CHALLENGE
Class 37
Mocktail
Range for
Deduction
7

Alco)
0-4 points
0-4 points
0-4 points
0-4 points

Glassware Handling
8

account)
-3 points
Contestant fail to grab glasses from their bottom

9

-1 point
-2 points
-04points

10
5 35

Judges Signature:
Total Score:
Marks
Deducted
Prizes, Awards and Certificates

Medals and certificates of Awards
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 deemed it necessary.
Criteria for medals:
Gold with Distinction
Gold
Silver
Bronze
Diploma (certificate only)
:
:
:
:
:
Most Outstanding Chef

Presented to the individual chef who accumulates the highest points in
his/her most gold medals award with compulsory 1 gold in cold display
classes and 1 gold in hot cooking (either is individual or team
challenge) classes.
Most Outstanding Pastry Chef
Presented to the individual chef who accumulates the highest points in
his/her best three (3) classes in the Patisserie category and Malaysia
Pastry Cup 2015 category (class 9 16).
100 points
90 99 points
80 89 points
70 79 points
60 69 points
Points accumulated from any other classes will not be included for this
award.
Challenge Trophy
Organisation who won 3 consecutive years are eligible to own the
running trophy otherwise it shall be returned to Malaysian Association
of Hotels (MAH) prior to the upcoming Culinaire Malaysia.
Team Competitions
Team competitors who have completed all the team events for which
they have registered will each receive a Certificate of Participation
upon registration.
Malaysia Junior Tiger Cup (Class 25)
The team scoring the highest points will be awarded the Malaysia
Junior Tiger Cup. The two Runner-Up Teams will also receive an
award.
The Red Majesty Chefs Cup (Class 26)
The team scoring the highest points will be awarded the The Red
Majesty Chefs Cup Challenge Trophy. The Runner-Up Team will
also receive an award.
Nyonyas Heritage (Class 27)
The team scoring the highest points will be awarded the Nyonyas
Heritage Team Challenge Trophy. The two Runner-Up Teams will
also receive an award.
Crystal Ice Masterpiece (Class 28)
The team scoring the highest points will be awarded the Crystal Ice
Masterpiece Team Challenge Award. The two Runner-Up Teams
will also receive an award.
Fruits Sculpture (Class 29)
The team scoring the highest points will be awarded the Best Team
Floral Fruit Carving Award. The two Runner-Up Teams will also
receive an award.
The Dream Team (Class 30)
The team scoring the highest points will be awarded The Dream
Team Challenge Trophy. The two Runner-Up Teams will also
receive an award.
Individual Competitions
Individual competitors who have completed all the classes which they
have registered will each receive a Certificate of Participation upon
registration.
In addition to the above, the trophies/plaques will be presented to
Malaysian Citizen on the following:
Most Outstanding Chocolate Showpiece and Dessert Challenge
Presented to the individual contestant who won the highest points in
his/her class Chocolate Showpiece and Dessert Challenge (class 15).
Most Outstanding Sugar Showpiece and Chocolate Challenge
his/her class Sugar Showpiece and Chocolate Cake Challenge (class
16).
Most Outstanding Artist

Presented to the individual artist who accumulates the highest points
in all two (2) Artistic classes (class 17 19).
award.
Best Realistic Figurine Carving
his/her class Fruit and Vegetable Carving Realistic Figurine Yam and
Carrot Carving (class 19 (a)).
Best Individual Floral Fruit Carving
his/her class Fruit and Vegetable Carving Floral Fruit Carving
Theme: Flourishing Flora (class 19 (b)).
Most Outstanding Apprentice
Presented to the individual apprentice who accumulates the highest
points in two (2) apprentice classes (class 8 and class 23).
award.
Presented to the individual contestant who accumulates the highest
points in his/her best three (3) classes Table Setting (class 31), Fruit
Flamb (class 33), Cocktail (class 36).
award.
Most Outstanding Bartender
Presented to the individual contestant who accumulates the highest
points in his/her best two (2) classes Cocktail (class 36), Mocktail
(class 37).
award.
Most Outstanding Barista
his/her class Barista Championship (class 34).
Most Outstanding Team in Catering Services
To qualify for this award, a hotel or organization has to send a minimum
of 5 competitors from the same organization participating in not less
than 5 different classes. The Most Outstanding Establishment is the
team who scores the highest points in their best 5 different classes.
Most Outstanding Team in Culinary
To qualify for this award, a hotel or organization has to send a minimum
of 5 competitors from the same organization participating in not less
than 5 different classes. The Most Outstanding Establishment is the
team who scores the highest points in their best 5 different classes.
Iron Butcher Chef of Year 2015

his/her class Iron Butcher Chef Challenge (class 20).
Rules and Regulations

These rules must be read before submitting competition
Registration Forms.
1.
2.
3.
4.
5.
6.
7.
14.
15.
Competitors who bring their exhibits on the wrong day will not
have them judged. Please refer to the final schedule for your
competition date. This will be sent to you in due course.
Every exhibit must be the bona fide work of the individual or

team competitor and must not have been entered in other
competitions.
16.
Competitors are to note that points will be deducted if the

complete display is not kept within the space limit specified for
the classes.
Submission of a completed Registration Form shall constitute

of an agreement to abide by the Rules & Regulations of the
Culinaire Malaysia 2015.
17.
An individual competitor can participate in as many classes as

he/she wishes but is restricted to one (1) entry in any one
class. Individual Hot Cooking classes (class 21 - 24) can
accept only one (1) entry per competitor from this combined
group of classes.
Official ingredients/recipe forms will be sent to individual

competitors.
These must be placed by the side of
exhibits/dishes if the rules require it. The Organizer does not
require copies, but reserves the right to request them.
18.
The Organizer reserves all rights to the recipes used and

photographs taken at the event. Any publication, re-production
or copying of the recipes can only be made with their approval.
No change of classes will be allowed. Please notify the

Organizer should you wish to cancel. Early notification may
allow an unsuccessful competitor to prepare for competition.
At the event, absentees without written pre-notification to the
Organizer will have their future applications re-considered.
Empty spaces at display tables are unsightly and nonattendance at the popular Individual Hot Cooking and Ice
Carving events are frowned upon. Thank you for your
consideration.
19.
Medals will be given out daily before 1800hrs. Contestants

should be present in complete professional attire. All medal
winners must be present for the grand prize presentation
on the last day of the competition in professional attire.
Any trophy/medal/certificate that is not accepted at the
ceremony will be forfeited three (3) weeks after the event.
20.
Only Malaysian citizens will qualify for the Most Outstanding

Award.
To avoid having their applications withdrawn from the

competition without notice, it is competitors responsibility to
advise the Organizer should they change employers or
personal address/contact details. It is difficult to keep a
competitor on the list if we are unable to contact him/her
Company registering and paying for competitors have the right
to replace staff who leave their employ.
21.
The Organizer reserves the right to remove display exhibits if

deterioration beyond acceptable standards has taken place.
22.
To avoid disqualification, entries in showcases must be

accessible to Judges.
23.
The Organizer will not be held responsible for any damage to

or loss of, exhibits, equipment, utensils or personal effects of
competitors.
24.
All establishments should have food shop licence with

permission to cater, issued by Malaysians Ministry of Health.
25.
Competitors contravening any of the Rules and Regulations of

the event may be disqualified.
26.
The Organizer reserves the right to rescind, modify or add on

any of the above Rules and Regulations and their interpretation
of these are final. They also reserve the right to limit the
number of entries per class or amend a competition section,
modify any rules, cancel any class or competition, or
cancel/postpone the whole competition event should it be
deemed necessary
27.
Contestants who are in doubt of the interpretation of the criteria

are advised to contact the Organizer at:
Competitors registering for more than one class need to

register with the Secretariat at site only once (on the day of
their last class) to collect their Certification of Participation.
Uncollected certificates will be disposed within three (3)
weeks.
The competition display areas within the Trade Halls will be
open to competitors from 0300hrs (no earlier) for judging at
0700hrs. All packing/exhibit debris must be removed from the
exhibition hall before judging begins.
8.
Competitors and their assistants are strictly not allowed to

leave belongings on exhibition booths, or use furniture there
for lounging during the set-up and judging hours.
9.
No removal of display exhibits is allowed before 1800hrs on

the first 3 days of the show and 1600hrs on the last day.
Competitors are to be present at their allocated display area
before closing time to prepare for removal of their exhibits.
The Organizer reserves the right to dispose of uncollected
exhibits after the stipulated times.
10.
Entries for the Individual and Team Hot Cooking classes are
accepted on a first-come-first-served basis. Applicants for
these classes should select another class on the Registration
Form in the event they are unsuccessful for their first choice.
They can also choose to have their entry fee refunded in this
case and if they do not wish to select an alternative class.
Please take note that with limited kitchen stations, these
classes are usually filled before the official closing date.
11.
All Classes competitors must report to the respective counter

of Organizers Office at least 30 minutes before their appointed
time. Should there be a station available, it may be allotted to
early arrivals. Competitors who are not present at their
scheduled time will be considered no-shows and will be
disqualified.
12.
Fees will not be refunded if the competition is cancelled for

reasons beyond the Organizers control or if entries are
withdrawn by competitors. This is cover administration costs.
Substitute competitors may be accepted up to four (4) weeks
before the events and no later.
13.
Chefs attire is requested for all events. For Hot Cooking, no

company name/logo should be visible to the judges during
judging. It may be included or placed on uniforms once
judging is completed.
14.
No pork items are allowed.

C5-3, Wisma MAH,
Jalan Ampang Utama 1/1,
One Ampang Avenue,
Malaysia
Tel:+603-4251 8477
Fax:+603-4252 8477
Email: [email protected] or [email protected]
CULINAIRE MALAYSIA 2015

INDIVIDUAL CLASS
REGISTRATION FORM
Closing Date: 01 July 2015

Each competitor is restricted to one (1) entry per class. Entry fees should accompany applications and are not refundable unless the class
is full. Applications received without entry fees may not be processed. Faxed entries should be accompanied by a copy of your
bank draft/cheque/postal order/money order.
All entries are acceptance on first-come-first-served basis. Please refer to the rules and regulations in the Culinaire Malaysia 2015 Rule
Book.
Please type for legibility or write clearly in capital letters and complete all relevant sections.
Name of Competitor
Age
Organisation Name
Position
Organisation Address
Country
Organisation Tel No.
Fax No.
Competitors Mobile No.
Email
Please register me for the following classes (please mark X):

Cold Display (RM180.00 Per Class)
Class 1
Artistic (RM180.00 Per Class)
Plated Appetizers
* Select only one, please circle the selection.
Class 19
Class 2
Plate Dishes
Class 3
Buffet Platter
Class 4
Truly Malaysia 5-course Platter
Class 5
Selection of Tapas
Class 6
Modern Chinese 4-course Set Menu
Class 7
5-course Western Set Menu
Class 8
Apprentice 4-course Western Set Menu
Realistic
Figurine
Flourishing
Flora
Butchery Skill (RM300.00 Per Class)

Class 20
Hot Cooking (RM250.00 Per Class)

Class 21
Patisserie (RM180.00 Per Class)
Cod fish
Seafood
Beef
Lamb
Chicken
Duck
Class 9
Plated Desserts
Class 10
Petit Fours or Pralines
Class 11
Class 12
Class 23
Class 13
Pastry Showpiece
Class 24
Class 14
Dress the Cake
Class 22
Gold Opulence Service (RM200.00 Per Class)

Malaysia Pastry Cup 2015 (RM300.00 Per Class)
Class 31
Table Setting
Class 15
Class 32
Flair Tending
Class 16
Class 33
Fruit Flamb
Class 34
Class 35
Artistic (RM180.00 Per Class)

Class 17
Class 18
Ice Breakers
Pub Challenge (RM200.00 Per Class)

Class 36
Cocktail
Class 37
Mocktail
I would like to enrol in the following Most Outstanding Award Category:

Most Outstanding Pastry Chef
Most Outstanding Artist
Most Outstanding Apprentice
Most Outstanding Chef
Most Outstanding Bartender
MODE OF PAYMENT
I enclosed our bank draft/cheque/postal order/money order for RM_______________ made payable to:
The Organizing Committee will not accept any cash payments. Receipt will only be issued upon clearance of payment. Please photocopy if extra
forms are needed. Submission of a complete Registration Form shall constitute of an agreement to abide by the Rules and Regulations of the
Culinaire Malaysia 2015.
For Office Use Only
____________________________________
Authorised Signature / Competitor Signature
Application Received On:
Please send the completed Registration Form with entry fee(s) to:
C5-3, Wisma MAH, Jalan Ampang Utama 1/1
One Ampang Avenue, 68000 Ampang
Kuala Lumpur, Malaysia
Tel: +603 4251 8477
Fax: +603 4252 8477
Email: [email protected] or [email protected] Website: www.hotels.org.my
Payment Received On:

Cheque No.:
Amount (RM):
Contestant No.:
CULINAIRE MALAYSIA 2015

TEAM CHALLENGE
REGISTRATION FORM
Closing Date: 01 July 2015

Each establishment is restricted to one (1) entry in per class. Registration fees should accompany applications and are not refundable
unless the class is full. Applications received without fees may not be processed. Faxed entries should be accompanied by a
copy of your cheque/bank order.
The Organizing Committee reserve the right to limit the number of entries in any class and this will be done on first-come-first-served basis.
Please refer to the rules and regulations in the Culinaire Malaysia 2015 Rule Book.
Please type for legibility or write clearly in capital letters and complete all relevant sections.
Name of Team
Organisation Name
Organisation Address
Country
Organisation Tel No.
Fax No.
Team Manager Mobile No.
Email
Group Coordinator
Tel No.
(If differ from Team Manager)
Please register me for the following class (please mark X):

Team Challenge (RM1000.00 Per Class)
Class 25
Class 27
Nyonyas Heritage
Class 26
Class 28
Class 29
Fruits Sculpture

Class 30
The Dream Team
TEAM MEMBER
NAME
POSITION
Team Manager (for class 25 only)

Team Leader / Member 1
Member 2
Member 3
Member 4
FOR THE DREAM TEAM (Class 30) THEME OF YOUR ENTRY:
We would like to enrol the following Most Outstanding Team Award:

Yes
No
MODE OF PAYMENT
We enclosed our bank draft/cheque/postal order/money order for RM_______________ made payable to:
The Organizing Committee will not accept any cash payments. Receipt will only be issued upon clearance of payment. Please photocopy
if extra forms are needed. Submission of a complete Registration Form shall constitute of an agreement to abide by the Rules and
Regulations of the Culinaire Malaysia 2015.
For Office Use Only
____________________________________
Team Manager / Group Coordinator
Application Received On:

Payment Received On:
Please send the completed Registration Form with entry fee(s) to:
C5-3, Wisma MAH, Jalan Ampang Utama 1/1
One Ampang Avenue, 68000 Ampang
Kuala Lumpur, Malaysia
Tel: +603 4251 8477
Fax: +603 4252 8477
Email: [email protected] or [email protected] Website: www.hotels.org.my
Cheque No:
Amount (RM):
Contestant No:
RECIPE FORM
CLASS NO:
Contestant No.
Name of Recipe
No. of Serving
Quantity
UOM
Ingredients
Quantity
UOM
Method :
Please photocopy if extra forms are needed.
Ingredients

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Content

Entry Requirement .......................................

Cold Display Category.........

Malaysia Pastry Cup 2015

Hot Cooking Category..

Team Challenge and Judging Criteria

Malaysia Junior Tiger Cup...

The Red Majesty Chefs Cup...

Crystal Ice Masterpiece....

The Dream Team..

Golden Opulence Service and Judging Criteria

Latte Art Championship 2015..

Pub Challenge and Judging Criteria

Prizes, Awards and Certificate.

Rules and Regulations.........

Registration Form Individual Competitions........

Registration Form Team Challenge.

Culinaire Malaysia 2015 | Page 2 of 80

Truly Malaysia 5-Course Platter

Modern Chinese 4-Course Set Menu

5-Course Western Set Menu

Apprentice 4-Course Western Set Menu

Petits Fours or Pralines

Free Style Confectionery

Elegance Stylish Wedding Cake

Dress the Cake

Malaysia Pastry Cup 2015 2015

Chocolate Showpiece and Dessert Challenge

Sugar Showpiece and Chocolate Cake Challenge

Stylish Buffet Showpiece

Creative Edge Fruit and Vegetable Carving

Iron Butcher Chef Challenge

Fish/Seafood Main Course (Western Cuisine) -

Meat/Poultry Main Course (Western Cuisine) -

Apprentice Salmon Main Course (Western Cuisine)

Ethnic Malay Cuisine

Malaysia Junior Tiger Cup

The Red Majesty Chefs Cup

Crystal Ice Masterpiece

The Dream Team

Gold Opulence Service

Latte Art Championship 2015

Culinaire Malaysia 2015 | Page 3 of 80

Kuala Lumpur Convention Centre

29 September 2015 02 October 2015

Opening Hours and Admission

The Culinaire Malaysia is open to FHMs trade visitors and public

29 September-01 October 2015: 1000hrs 1800hrs

The competition hall for competitors

Malaysian Association of Hotels

Fax: +603 4252 8477

Email: [email protected] or [email protected]

Culinaire Malaysia 2015 | Page 4 of 80

Teams and Individual competitors can expect to receive confirmation of their

Submission of Registration Forms indicates acceptance of the Rules and Regulations

Payment MUST be in Ringgit Malaysia. All payments are to be made payable by

MALAYSIAN ASSOCIATION OF HOTELS

Please DO NOT send cash by mail.

Deadline of registration on 01 July 2015. Acceptance is on a first-come-first-served

Registration Forms (either typewritten or neatly handwritten) with entry fees to be

Culinaire Malaysia 2015 | Page 5 of 80

Entry Fee (RM / )