Culinaire Malaysia 2019 Rule Book

Please take note it is COMPULSORY for the flavoured syrup to be used in the following classes:

Class 35 – Flairtending
Class 36 – Mixology Challenge – Cocktail
Class 37 – Mixology Challenge – Mocktail
Class 38 – Barista Challenge – Signature Coffee

Participant can also use it for:

Class 27 – Asian Tapas Professional
Class 28 – Asian Tapas Junior
Class 29 – Asian Theme Professional
Class 30 – Asian Theme Junior
Class 31 – Tea & Pastries Professional
Class 32 – Tea & Pastries Junior
Class 33 – Fruits Caramelisation Professional
Class 34 – Fruits Caramelisation Junior

Rule Book Content

Competition Categories & Entry Requirements
General Information
Registration Details
Culinary Individual Classes
	Cold Display (Class 1 – 7)
	Patisserie (Class 8 – 13)
	Artistic (Class 14 – 16)
	Butchery (Class 17)
	Hot Cooking (Class 18 – 21)
Culinary Team Challenge
	Malaysia Junior Tiger Cup (Class 22)
	MLA Golden Bull Culinary Challenge (Class 23)
	Malaysian Avant-garde Cuisine Challenge (Class 24)
	Crystal Ice Masterpiece (Class 25)
	Fruits Sculpture (Class 26)
F&B Team Skills Challenge
	Asian Tapas – Professional Team F&B Skills Challenge (Class 27)
	Asian Tapas – Junior Team F&B Skills Challenge (Class 28)
	Asian Theme – Professional Team F&B Skills Challenge (Class 29)
	Asian Theme – Junior Team F&B Skills Challenge (Class 30)
	Tea & Pastries – Professional Team F&B Skills Challenge (Class 31)
	Tea & Pastries – Junior Team F&B Skills Challenge (Class 32)
F&B Individual Challenge
	Fruit Caramelisation – Professional (Class 33)
	Fruits Caramelisation – Junior (Class 34)
	Mixology – Flair Tending (Class 35)
	Mixology – Cocktail (Class 36)
	Mixology – Mocktail (Class 37)
	Barista Championship (Class 38)
	Latte Art Championship (Class 39)
Prizes, Awards & Certificates
Rules & Regulation