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Culinaire Malaysia 2015 Rule Book PDF
Culinaire Malaysia 2015 Rule Book PDF
Competition Categories........................................................................................................................................................
General Information.............................................................................................................................................................
Requirement of Enrolment
Competition Categories:
Individual Competition and Judging Criteria
Note for Competitors.
Patisserie Category...
9 11
12 16
Artistic Category.
17 18
Butchery Skill..
19
20 21
22
23
24 27
Nyonyas Heritage.....
28
29
Fruits Sculpture..
30
31 39
40
Table Setting..
41 42
Flair Tending..
43 46
Fruit Flamb
47 48
Barista Championship...
49 61
dss
62 66
67
Cocktail
68 71
Mocktail
72 75
76
77
78
79
Recipe Form...
80
Competition Categories
Cold Display
Class 1
Plated Appetizers
Class 2
Plate Dishes
Class 3
Buffet Platter
Class 4
Class 5
Selection of Tapas
Class 6
Class 7
Class 8
Patisserie
Class 9
Plated Desserts
Class 10
Class 11
Class 12
Class 13
Pastry Showpiece
Class 14
[Practical ]
[Live Action ]
Class 16
[Live Action ]
Artistic
Class 17
Class 18
Ice Breakers
[Live Action ]
Class 19
[Live Action ]
[Live Action ]
Butchery Skill
Class 20
Hot Cooking
Class 21
[Practical ]
Class 22
[Practical ]
Class 23
[Practical ]
Class 24
[Practical ]
Team Challenge
Class 25
[Practical ]
Class 26
[Practical ]
Class 27
Nyonyas Heritage
[Practical ]
Class 28
[Live Action ]
Class 29
Fruits Sculpture
[Live Action ]
Class 30
[Practical ]
Table Setting
[Live Action ]
Class 32
Flair Tending
[Live Action ]
Class 33
Fruit Flamb
[Live Action ]
Class 34
Barista Championship
[Live Action ]
Class 35
[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
Date
Website
www.hotels.org.my
3 7 .
Practical Hot Cooking: judging at 0700hrs.
Entry badges (non-transferable) will be sent to competitors and judges before the
Event.
Organizer
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.
Entry fees are non-refundable, unless classes are full and competitors do not wish to
register for alternative classes.
Entry Requirements
Individual Class Cold Display
Requirement
Class 1
Plated Appetizers
180.00
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
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
180.00
Requirement
300.00
Class 16
300.00
Requirement
Class 17
180.00
Class 18
Ice Breakers
180.00
Class 19
180.00
Requirement
300.00
Requirement
Class 21
250.00
Class 22
250.00
Class 23
250.00
Class 24
250.00
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
800.00
Requirement
Table Setting
200.00
Class 32
Flair Tending
200.00
Class 33
Fruit Flamb
200.00
Class 34
Barista Championship
200.00
Class 35
200.00
Requirement
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.
Culinaire Malaysia 2015 | Page 6 of 80
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 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
Truly Malaysia 5-Course Platter
Selection of Tapas
Modern Chinese 4-Course Set Menu
5-Course Western Set Menu
Apprentice 4-Course Western Set Menu
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
Truly Malaysia 5-Course Platter
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.
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
0 - 30 points
INDIVIDUAL CLASS
PATISSERIE
Class 9
Class 10
Class 11
Class 12
Class 13
Class 14
Plated Desserts
Petits Fours or Pralines
Free Style Confectionery
Elegance Stylish Wedding Cake
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.
0 - 10 points
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
0 - 30 points
0 - 30 points
Class 10
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.
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
0 - 10 points
0 - 20 points
0 - 20 points
0 - 20 points
0 - 30 points
Class 12
Elegance Stylish Wedding Cake
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.
0 - 30 points
0 - 20 points
0 - 50 points
INDIVIDUAL CLASS
PATISSERIE
Class 14
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:
0 - 10 points
0 - 40 points
0 - 50 points
INDIVIDUAL CLASS
MALAYSIA PASTRY CUP 2015
Class 15
Class 16
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
MALAYSIA PASTRY CUP 2015
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):
RAVIFRUIT frozen Puree and IQF fruit (choice of 3 to 5 flavour ready in the kitchen area)
INDIVIDUAL CLASS
MALAYSIA PASTRY CUP 2015
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
MALAYSIA PASTRY CUP 2015
Class 16
Sugar Showpiece and Chocolate Cake Challenge
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.
0 - 30 points
0 - 30 points
0 - 40 points
INDIVIDUAL CLASS
ARTISTIC
Class 17
Class 18
Class 19
Class 17
Stylish Buffet Showpiece
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.
Uniqueness
0 - 10 points
Attention to details
0 - 10 points
Design Composition
0 - 20 points
Artistic Impression
0 - 20 points
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.
Difficulty
0 - 10 points
Attention to details
0 - 10 points
Finished appearance
0 - 10 points
Structural techniques
0 - 10 points
Design Composition
o
Proportion or symmetry
0 10 points
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.
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 Individual Floral Fruit Carving Award.
Indicate (a or b) accordingly on Registration Form for Class 19. No changes will be allowed.
0 - 20 points
0 - 30 points
0 - 50 points
INDIVIDUAL CLASS
BUTCHERY SKILL
Class 20
Iron Butcher Chef Challenge
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.
Note for Competitors:
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.
0 - 10 points
0 - 10 points
0 - 10 points
Cleaning Boning
0 - 10 points
0 - 10 points
0 - 10 points
0 - 10 points
Wastage Minimized
0 - 10 points
0 - 20 points
INDIVIDUAL CLASS
HOT COOKING
Class 21
Class 22
Class 23
Class 24
INDIVIDUAL CLASS
HOT COOKING
Class 21
Fish/Seafood Main Course (Western Cuisine)
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
Meat/Poultry Main Course (Western Cuisine)
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.
Competitors choice of accompaniments and garnishes to compliment the dish.
Indicate (a, b, c or d) accordingly on Registration Form for Class 22. No changes will be allowed.
Class 23
Apprentice Salmon Main Course (Western Cuisine)
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.
Competitors choice of accompaniments and garnishes to compliment the dish.
Class 24
Ethnic Malay Cuisine
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.
0 - 10 points
0 - 10 points
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
TEAM CHALLENGE
TEAM CHALLENGE
Class 25
Malaysia Junior Tiger Cup
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 x seafood appetizer
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.
0 10 points
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
Open to teams from hotels, restaurants, culinary institutions, airlines and catering organisations.
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.
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 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 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.
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.
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
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.
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
Competition schedule
Briefing
: 10 minutes
: 10
Recipe and Menu Writing
: 30 minutes
: 30
Cooking competition will be after menu writing and menu name ended.
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
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.
0 10 points
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.
0 - 10 points
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.
Open to teams from hotels, restaurants, culinary institutions, airlines and catering organisations.
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-
0 10 points
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.
0 - 10 points
0 - 50 points
TEAM CHALLENGE
Class 28
Crystal Ice Masterpiece
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.
Difficulty
0 - 10 points
Attention to details
0 - 10 points
Finished appearance
0 - 10 points
Structural techniques
0 - 10 points
Design Composition
o
Proportion or symmetry
0 - 10 points
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.
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 Team Floral Fruit Carving Award.
0 - 20 points
0 - 30 points
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
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
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)
TEAM CHALLENGE
Class 30
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)
TEAM CHALLENGE
Class 30
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)
Legend
Poor:
1 3 mark
Average:
4 6 marks
Good:
7 8 marks
Excellent:
9 10 marks
TEAMS
TOTAL SCORE ( /30)
TEAM CHALLENGE
Class 30
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)
TEAM CHALLENGE
Class 30
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)
Legend
Poor:
1 3 mark
Average:
4 6 marks
Good:
7 8 marks
Excellent:
9 10 marks
TEAMS
TOTAL SCORE ( /20)
TEAM CHALLENGE
Class 30
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)
Legend
Poor:
1 3 mark
Average:
4 6 marks
Good:
7 8 marks
Excellent:
9 10 marks
TEAMS
TOTAL SCORE ( /40)
TEAM CHALLENGE
Class 30
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.
Event briefing: Monday, 28 September 2015 at 1400 hours at Kuala Lumpur Convention Centre, Main Competition Hall.
Table Setting
Flair Tending
Fruit Flamb
Barista Championship
Latte Art Championship 2015
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
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.
Judges decision is final.
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.
Event briefing: Monday, 28 September 2015 at 1400 hours at Kuala Lumpur Convention Centre, Main Competition Hall.
0 10 points
Menu Knowledge
0 20 points
Mise-en-place
0 10 points
Technical Skills
0 10 points
0 10 points
Timing / Speed
0 10 points
0 10 points
Centre Piece
0 05 points
0 05 points
Theme
0 05 points
Organization / Presentation
0 05 points
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
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
VERY GOOD:
5 Points
GOOD:
3 Points
FAIR:
1 Point
Flair Tending
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
-1 point
-3 points
-2 point
-3 points
-3 points
-3 points
-2 points
-3 points
-3 points
-1 point
- 1 point
- 2 points
- 3 points
Disqualified
Marks
Deducted
Flair Tending
Range for
Deduction
Bartending Techniques
7
0-4 points
0-4 points
0-4 points
0-4 points
-3 points
Efficiency in general
9
-1 point
-2 points
-04points
Contestants hesitancy
Steps accomplished in incorrect order
Contestants personal appearance and uniform
5 35
Judges Signature:
Total Score:
Marks Deducted
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.
Standard measure for all recipes must be expressed in centilitres (cl).
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
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.
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.
The Organizer will provide the following:
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.
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.
Fruit Flamb
NOTES
The Secretariat of Culinaire Malaysia 2015 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-show and will be disqualified.
Winners will be announced at the end of each competition day at the Medals Board.
Judges decision is final.
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.
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.
Event briefing: Monday, 28 September 2015 at 1400 hours at Kuala Lumpur Convention Centre, Main Competition Hall.
0 15 points
Caramelisation Techniques
0 20 points
0 10 points
0 10 points
0 10 points
0 05 points
0 05 points
0 05 points
Name
0 05 points
Timing / Speed
0 05 points
0 05 points
Organization / Presentation
0 05 points
Barista Championship
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.
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.
Barista Championship
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
th
th
nd
th
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
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.)
Barista Championship
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)
Barista Championship
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
Barista Championship
COMPETITION TIME
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.)
Barista Championship
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.
10.1.2
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).
Barista Championship
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
0 to 6
Yes
No
/12
/5
17
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.
Yes
No
/2
Barista Championship
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
Barista Championship
0 to 6
x4=
/24
Beverage Presentation
Yes
No
38
Barista Championship
0 to 6
Creativity
/18
0 to 6
Taste balance (according to content, taste of espresso)
x4=
/24
0 to 6
/12
Yes
No
/1
13
Barista Championship
D.
0 to 6
x4=
/24
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.
Event briefing: Monday, 28 September 2015 at 1400 hours at Kuala Lumpur Convention Centre, Main Competition Hall.
PUB CHALLENGE
Notes for Competitors:
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.
Event briefing: Monday, 28 September 2015 at 1400 hours at Kuala Lumpur Convention Centre, Main Competition Hall.
PUB CHALLENGE
PUB CHALLENGE
Class 36
Cocktail
Class 37
Mocktail
Class 36
Cocktail
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.
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 allow to take part.
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
[email protected] and [email protected]
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.
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 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.
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.
BEST OF THE BEST CHALLENGE
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.
In the event there are more than two (2) Gold medallists with the same score, the winner with the highest cumulative score in
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.
Event briefing: Monday, 28 September 2015 at 1400 hours at Kuala Lumpur Convention Centre, Main Competition Hall.
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
VERY GOOD:
5 Points
GOOD:
3 Points
FAIR:
1 Point
PUB CHALLENGE
Class 36
Cocktail
Contestant Number:
__________________________
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
Utensils dropping
-1 point
-3 points
-1 point
-3 points
-3 points
Spillage
(Liquid spillage of ingredients to be penalized)
-3 points
-2 points
-3 points
-3 points
-1 point
- 1 point
- 2 points
- 3 points
Disqualified
Marks
Deducted
PUB CHALLENGE
Class 36
Cocktail
Range for
Deduction
Bartending Techniques
7
0-4 points
0-4 points
0-4 points
0-4 points
-3 points
Efficiency in general
9
-1 point
-2 points
-04points
Contestants hesitancy
Steps accomplished in incorrect order
Contestants personal appearance and uniform
5 35
Judges Signature:
Total Score:
Marks
Deducted
PUB CHALLENGE
Class 37
Mocktail
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.
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 allow to take part.
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
[email protected] and [email protected]
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.
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.
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.
The Organizer will provide the following:
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.
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.
PUB CHALLENGE
Class 37
Mocktail
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
VERY GOOD:
5 Points
GOOD:
3 Points
FAIR:
1 Point
PUB CHALLENGE
Class 37
Mocktail
Contestant Number:
__________________________
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
Utensils dropping
-1 point
-3 points
-1 point
-3 points
-3 points
Spillage
(Liquid spillage of ingredients to be penalized)
-3 points
-2 points
-3 points
-3 points
-1 point
- 1 point
- 2 points
- 3 points
Disqualified
Marks
Deducted
PUB CHALLENGE
Class 37
Mocktail
Range for
Deduction
Bartending Techniques
7
0-4 points
0-4 points
0-4 points
0-4 points
-3 points
Efficiency in general
9
-1 point
-2 points
-04points
Contestants hesitancy
Steps accomplished in incorrect order
Contestants personal appearance and uniform
5 35
Judges Signature:
Total Score:
Marks
Deducted
:
:
:
:
:
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
Presented to the individual contestant who won the highest points in
his/her class Sugar Showpiece and Chocolate Cake Challenge (class
16).
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.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
8.
9.
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.
12.
13.
14.
REGISTRATION FORM
Age
Organisation Name
Position
Organisation Address
Country
Organisation Tel No.
Fax No.
Plated Appetizers
Class 19
Class 2
Plate Dishes
Class 3
Buffet Platter
Class 4
Class 5
Selection of Tapas
Class 6
Class 7
Class 8
Realistic
Figurine
Flourishing
Flora
Cod fish
Seafood
Beef
Lamb
Chicken
Duck
Class 9
Plated Desserts
Class 10
Class 11
Class 12
Class 23
Class 13
Pastry Showpiece
Class 24
Class 14
Class 22
Class 31
Table Setting
Class 15
Class 32
Flair Tending
Class 16
Class 33
Fruit Flamb
Class 34
Barista Championship
Class 35
Class 18
Ice Breakers
Cocktail
Class 37
Mocktail
**Each participation fee above is exclusive of 6% Government and Service Tax (GST) charges.
MODE OF PAYMENT
I enclosed our bank draft/cheque/postal order/money order for RM_______________ made payable to:
MALAYSIAN ASSOCIATION OF HOTELS
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
Please send the completed Registration Form with entry fee(s) to:
Culinaire Malaysia 2015 Secretariat
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
Culinaire Malaysia 2015 | Page 78 of 80
REGISTRATION FORM
Fax No.
Group Coordinator
Tel No.
Class 25
Class 27
Nyonyas Heritage
Class 26
Class 28
Class 29
Fruits Sculpture
**Each participation fee above is exclusive of 6% Government and Service Tax (GST) charges.
TEAM MEMBER
NAME
POSITION
No
MODE OF PAYMENT
We enclosed our bank draft/cheque/postal order/money order for RM_______________ made payable to:
MALAYSIAN ASSOCIATION OF HOTELS
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
Please send the completed Registration Form with entry fee(s) to:
Culinaire Malaysia 2015 Secretariat
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 :
Ingredients