CLASS 30

ASIAN Theme – Junior Team Food and Beverage Skills Challenge

The objective of this competition category is to observe participants working as a TEAM, applying their communication and leadership skills, technique & knowledge in pairing the food with beverage.

Participation is open to individuals who are studying in Universities, Colleges, Institutions, Academies for Culinary & Arts, Food & Beverage Management, Food & Beverage Skills and others Hospitality related fields.

Each establishment can send in one (01) team. It is a TEAM Challenge of 4 members – Service personnel (01), Bartender (01) and Cooks (02).

Please take note Lecturers are NOT allowed to take part.

Establishment logo CANNOT be displayed on the attire worn during the competition.

There are four parts to this competition – food & beverage, table set up, service and standard recipe sheet according to Fiche Technique.

  • 75 minutes on site preparation time
  • To prepare four (04) Course Table D’ Hote Menu
  • Cold vegetarian appetiser.
    • Service personnel to execute Gueridon service, followed by plating service
  • Entrée, choice of Poultry or Fish accompanied by one (01) starch item & two (02) garden vegetables and sauce.
    • Service personnel to execute Gueridon service, followed by Silver service.
  • Dessert open style
    • Service personnel to execute Gueridon service, followed by plating service
  • Kitchen to ensure food is elegantly presented in the appropriate manner and form, before it is picked up by the service personnel to be placed on the trolley.
  • Each team must prepare food for
    • Four (04) diners
    • Judges tasting: two sets of each course
    • One (01) complete set for display
  • All ingredients used for Food and Beverage preparation must be HALAL. Ingredients containing animal by-products, alcohol i.e. beer, wine, spirit, stale, rotten, and expired products CANNOT be used.
  • All ingredients must be brought in by the participating team
  • Basic mise en place for food and beverage preparation can be prepared at own establishment and final product completed on site.
  • To prepare mise en place for Welcome Drink (non-alcoholic) with coconut juice as the base
  • To prepare a drink to pair with each course or one standard drink throughout the meal
  • To prepare signature coffee (eg bialetti, aeropress, french press, siphon etc) and/or tea
  • Compulsory to offer guest a selection of two (02) types of drinking water throughout service either chilled or at room temperature.
  • Each team must prepare beverages for
    • Four (04) diners with second helping
    • Five (05) judges with second helping
    • One (01) complete set for display
  • Size of the table must be 3ft x 3ft
  • Table must be placed with a piece of stained table cloth
  • Participant will be asked to demonstrate the art of removing and replacing the stained table cloth simultaneously (Part 1)
  • All service crockery, cutlery & glassware is to be organized on the mis en place table
  • Table set up with appropriate service crockery, cutlery & glassware as per the menu once Part 1 is completed
  • Napkin folding will be judged, and must be folded during the set-up time
  • Centre piece should not exceed 9” or 23cm in height

Note:

  • A copy of the menu must be placed on the display table
  • Presentation of physical menu to diners is at the discretion of the team
  • 60 minutes Gueridon, Silver and Plating service
  • Showcase established standard and best practices of the above dining sequence
  • All teams are required to bring their own Gueridon or service trolley

Requirements:

  • To ensure table set up is according to menu
  • To ensure flow of service is smooth and efficient,
    • Service personnel to execute Gueridon service, followed by plating service
  • Entrée
    • Service personnel to execute Gueridon service, followed by Silver service.
  • Dessert
    • Service personnel to execute Gueridon service, followed by plating service
    • Must demonstrate the technique & skills in CARAMELISATION
    • Caramelisation is the browning of sugar, a process used extensively in cooking for resulting sweet nutty flavour & brown colour. The colour can be best described as that of an old copper pan.
  • Only portable stove allowed.
  • Non-stick pan is NOT allowed.
  • Grooming standards must be observed at all times
  • Positive attitude
  • Efficiency of service
  • To provide each judge with appropriate cutleries, crockeries, glassware & napkins for tasting

Each team to prepare:

  • Five (05) sets Fiche Technique (standard recipe) with pictures and detailed method of step-by-step preparation for each food and beverage item on the menu – for Judges reference and to be placed on the display table.
  • Fiche Technique is to be applied using the standard form provided by the Organiser of Culinaire Malaysia. The form can be obtained from culinairemalaysia.com/culinaire-form-download/
  • Fiche Technique must also be used for cost breakdown for each ingredient used, what is the total cost per portion, total overall cost, recommended selling price per serving & food cost
  • The completed form applying Fiche Technique must be submitted to judges during the briefing session on competition day.
  • Failure to do so or incomplete forms may subject to minimum overall deduction of 10 points from the overall score.

You are required to bring

  • One (01) dining table 3ft x 3ft
  • Four (04) dining chairs
  • All cutleries, crockeries, glassware, napkins
  • Gueridon or service trolley
  • And any other items required for preparation and set up to execute this competition category effectively and efficiently.

Delivery & Clearing Up

  • All items must be delivered by 7.30am or 1pm
  • Team manager and colleagues may assist in unloading to mise en place area only. Strictly no assistance in unpacking the items at competition area.
  • Each team will be given 60 minutes to clear the competition area once the competition is over. Failure to do so will result in deduction of 10 points. The organizer reserves the right to dispose of everything.
  • The organizer will not be responsible for any breakages or losses before, during and after the competition.

The Organiser will provide the following:

Satellite / Mock-up Kitchen with basic equipment for each team

  • 4-stove burners with oven
  • Stainless steel working table
  • A single tank wash basin
  • 2 units of 13 Amp power point

Dining Area

  • 3 units of 5ft x 2ft mis en place table for each team
  • 2 units of 13 Amps power points for each team

Shared equipment

  • Coffee machine
  • Combi Oven
  • Chiller
  • Freezer
  • Hot water boiler/dispenser
  • Double tank wash basin
  • Ice cube machine

Scheduling

Please check online www.culinairemalaysia.com by 1st September 2019

MAH Secretariat will email competition details once registration and payment has been received and finalized.

All teams must DO the following:

  • Register two (02) hours before competition time i.e. if competition time is at 9am, registration time is at 7am
  • Briefing one (01) hour before competition time i.e. if competition start at 9am, briefing at competition hall at 8am – 8.15am
  • Moving in of items to competition area immediately after briefing.

Briefing:

Thursday, 5 September 2019 at 2.30pm at Federal Hotel, Kuala Lumpur

Event Site Briefing:

Monday, 23 September 2019 at 1pm at KL Convention Center,

Main Competition Hall

Disqualification

The Judges reserves the right to disqualify the team should any of the following occur:

  • Non-compliance to any part of the competition
  • Use of non-halal items, stale, rotten or expired products in preparation of food and beverage
  • Communicating with external parties during the competition
  • Use of mobile phone and/or devices during the competition
  • Judges’ decision is final

JUDGING CRITERIA

Food Preparation

Each team starts with 40 points and points are deducted in accordance with the following measurable elements:

MIS EN PLACE

04 POINTS

Work station set up 

02

Correct par stock of mise en place

02

PREPARATION

12 POINTS

Food Presentation

02

Hygiene Practices         

02

Technical skills displayed

02

Correct method of preparation

02

Wastage

02

Efficient utilisation of time / Organisational skills

02

PRESENTATION

10 POINTS

Suitable temperature

02

Originality/Flair

02

Appropriate and true to menu description

02

Portion size

02

Complete dish, neat arrangement

02

TASTE

14 POINTS

Balanced texture

02

Flavourful sauce and garnish

02

Balanced flavour

02

Nutritionally balanced   

02

Harmony of flavour combinations

04

Taste of food preserved

02

Gueridon, Silver & Plating Service

Each team starts with 60 points and points are deducted in accordance with the following measurable elements:

HYGIENE & CLEANLINESS

10 POINTS

Service personnel must always be well groomed

05

Work station set up

02

Correct par stock of mise en place

03

 

 

CROCKERY, DECOR & OTHER TABLEWARE

16 POINTS

Chairs must be appropriate in size to suit the 3ft x 3ft table

02

All linen (table cloths, napkins & etc) clean, unstained, ironed

02

Spotless & stainless crockeries, glassware etc on the dining table

02

Centre piece

02

Skill of removing and replacing the stained table cloth simultaneously

04

Attractive and informative menu

04

 

 

STAFF ATTITUDE

04 POINTS

Arrival – Friendly, helpful, attentive, well presented & welcoming

02

Departure – equally important as arrival

02

EFFICIENCY OF SERVICE

30 POINTS

Menu knowledge – able to describe what is served

10

Attentiveness, eye contact, clear communication skills

10

Efficient execution of silver service

10

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