Culinaire Malaysia 2017

Culinaire Malaysia 2017
Content
Competition
Categories........................................................................................................................................................
General Information.............................................................................................................................................................
3
Entry Requirements ……………………………………………………………………………………........................................
5–
6
4
Competition Categories:
Individual Competition and Judging Criteria
Note for Competitors…………………………………………………………………………………………………………….
7
Cold Display Category…………………………………………………………………………………………………….........
8
Patisserie Category……………………………………………………………………………………………………………...
9–
11
12 –
13
14 –
15
16
Malaysia Global Chefs Challenge …………………………………………………..…………………………………………
Artistic Category …………………………………………………………………………………………………………………
Butchery
Skill……………………………………………………………………………………………………………………..
………………………………………………………………………………………………………………….
Hot Cooking Category…………………………………………………………………………………………………………..
17 –
18
Team Challenge and Judging Criteria
Note for Competitors…………………………………………………………………………………………………………….
19
Malaysia Junior Tiger Cup…………………………………………………………………………………………………...…
20
The MLA Golden Bull Culinary Challenge………………………………………………….………………………………...
Nyonya’s Heritage…………..…………………………………………………………………………………………………...
21 –
23
24
Crystal Ice Masterpiece……………………………………………………………………………………………...………….
25
Fruits Sculpture…………………………………………………………………………………………………………………..
26
Food and Beverage Skill Championship…….………………………………………………………………………………..
27 –
32
Golden Opulence Service and Judging Criteria
Note for Competitors…………………………………………………………………………………………………………….
33
Table Setting……………………………………………………………………………………………………………………..
34 –
35
36 –
38
39 –
40
41 –
54
55 –
58
45 –
Flair Tending……………………………………………………………………………………………………………………..
Fruit Flambé………………………………………………………………………………………………………………………
Barista Championship…………………………………………………………………………………………………………...
Latte Art Championship 2017…………………………………………………………………………………………………..
57
Pub Challenge and Judging Criteria
Note for Competitors…………………………………………………………………………………………………………….
59
Cocktail……………………………………………………………………………………………………………………………
60 –
63
64 –
68
Mocktail……………………………………………………………………………………………………………………………
Prizes, Awards and
Certificate……………………………………………………………………………………………………….
Rules and Regulations………………………………………………………………………………………………………….........
69
Registration Form – Individual Competitions..………………………………………...…………………………………………...
71
Registration Form – Team
Challenge……………………………………………………………………………………………….
Recipe Form…………………………………………………………………………………………………………………………...
72
Culinaire Malaysia 2017 | Page 2 of 79
70
73 –
78
Competition Categories 项目
Cold Display 个人冷盘展示
Class 1
Plated Appetizers 开胃前菜展示盘
Class 2
Plate Dishes 主菜展示盘
Class 3
Buffet Platter 自助餐展示盘
Class 4
Truly Malaysia 5-Course Platter 道地马来西亚展示盘
Class 5
Selection of Tapas 西班牙式小点心
Class 6
Modern Chinese 4-Course Set Menu 现代中式四道套餐
Class 7
5-Course Western Set Menu 西式五道套餐
Class 8
Apprentice 4-Course Western Set Menu 学徒西式四道套餐
Patisserie 甜点展示
Class 9
Plated Desserts 创意甜品
Class 10
Petit Fours or Pralines 精致小点
Class 11
Free Style Confectionery 自制四层特色蛋糕
Class 12
Elegance Stylish Wedding Cake 婚礼蛋糕
Class 13
Pastry Showpiece 糕点展示品
Class 14
Dress the Cake 蛋糕点缀
[Practical 现场]
Malaysia Global Chefs Challenge 2017
Class 15
Malaysia Global Chef 2017
[Live Action 现场]
Class 16
Malaysia Global Pastry Chef 2017
[Live Action 现场]
Artistic 创意艺术
Class 17
Stylish Buffet Showpiece 自助餐台展示品
Class 18
Ice Breakers 冰雕个人赛
[Live Action 现场]
Class 19
Creative Edge – Fruit and Vegetable Carving 蔬果雕现场个人赛
[Live Action 现场]
Butchery Skill 刀法
Class 20
Iron Butcher Chef Challenge 屠宰技术挑战赛
[Live Action 现场]
Hot Cooking 现场热炒
Class 21
Fish/Seafood Main Course (Western Cuisine) 主菜 - 鱼或海鲜类 (西餐)
[Practical 现场]
Class 22
Meat/Poultry Main Course (Western Cuisine) 主菜 - 肉或禽畜类 (西餐)
[Practical 现场]
Class 23
Apprentice Salmon Main Course (Western Cuisine) 学徒三文鱼主菜 (西餐)
[Practical 现场]
Class 24
Ethnic Malay Cuisine 马来风味佳肴
[Practical 现场]
Team Challenge 团体挑战赛
Class 25
Malaysia Junior Tiger Cup 青年厨师美食选拔赛
[Practical 现场]
Class 26
The MLA Golden Bull Culinary Challenge MLA 金牛烹饪挑战赛
[Practical 现场]
Class 27
Nyonya’s Heritage 传统惹娘菜肴
Class 28
Crystal Ice Masterpiece 组合冰雕杰作品
[Live Action 现场]
Class 29
Fruits Sculpture 组合水果雕赛
[Live Action 现场]
Class 30
Food and Beverage Skill Championship 餐饮挑战赛
[Practical 现场]
[Practical 现场]
Gold Opulence Service 餐饮服务
Class 31
Table Setting 餐桌摆设
[Live Action 现场]
Class 32
Flair Tending 花式抛撙调酒师大赛
[Live Action 现场]
Class 33
Fruit Flambé 火焰水果比赛
[Live Action 现场]
Class 34
Barista Championship 咖啡师比赛
[Live Action 现场]
Class 35
Latte Art Championship 2017 咖啡拉花艺术赛
[Live Action 现场]
Pub Challenge 调酒师公开赛
Class 36
Cocktail 鸡尾酒大赛
[Live Action 现场]
Class 37
Mocktail 特式非酒精饮料调制大赛
[Live Action 现场]
Culinaire Malaysia 2017 | Page 3 of 79
General Information
The Culinaire Malaysia 2017 maintains international culinary recognition. Held together with the famed Food & Hotel Malaysia
from 26 to 29 September 2017, this competition is set to be another benchmark in the international culinary industry.
FHM 2017 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 地点
Kuala Lumpur Convention Centre
Kuala Lumpur City Centre
50088 Kuala Lumpur, Malaysia
吉隆坡会议中心,吉隆坡,马来西亚
Date 日期
26-29 September 2017
2017 年 9 月 26 日至 9 月 29 日
Website 网址
www.hotels.org.my
Opening Hours and Admission
会场开放时间及入场资格
▪
The Culinaire Malaysia is open to FHM’s trade visitors and public
开放给业内人士及大众:
26 September- 29 September 2017: 1000hrs – 1800hrs
29 September 2017: 1000hrs – 1600hrs
▪
The competition hall for competitors 个人参赛者:
Individual Competitors for display classes 个人参赛展示比赛项目:
open only from 0300hrs and judging begins at 0700hrs
凌晨 3 点可入场准备, 而其作品者於上午 7 点开始评分。.
Practical Hot Cooking: judging at 0700hrs.
现场热炒:早上 7 点开始评分
▪
Entry badges (non-transferable) will be sent to competitors and judges before the
Event.
所有参赛者与裁判将会在比赛前收到入场徽章, 此徽章不能转让他人。
Organizer 主办单位
Malaysian Association of Hotels
C5-3, Wisma MAH
Jalan Ampang Utama 1/1
One Ampang Avenue
68000 Ampang, Kuala Lumpur
Malaysia
Tel: +603 4251 8477
Fax: +603 4252 8477
Email: events@hotels.org.my or culinaire@hotels.org.my
Website: www.hotels.org.my
Culinaire Malaysia 2017 | Page 4 of 79
Entry Requirements
Registration Details 报名详情
▪
Registration Forms are attached in the Rule Book and ensure the payments are
submitted together.
本册附上参赛报名表格一份。参赛者在成交表格时,须附上报名费。
▪
Faxed Registration Forms must be accompanied with payment details in order for
the entries to be processed.
若通过传真报名,除了报名表格之外, 参赛者必须提供有关付款方法的详情, 以便
完成报名参赛手续。
▪
Teams and Individual competitors can expect to receive confirmation of their
registration by 15 August 2017
团体及个人参赛者会於 2017 年 8 月 15 日前获得报名确认通知。
▪
Entry fees are non-refundable, unless classes are full and competitors do not wish
to register for alternative classes.
报名费恕不退回。如果参赛项目已额满了,参赛者也不想参加其它项目的情况下,
可以要求退费。
▪
Submission of Registration Forms indicates acceptance of the Rules and
Regulations of the Culinaire Malaysia 2017 in page 70.
参赛者呈交表格表示接受第 70 页的 Culinaire Malaysia 2017 国际烹饪挑战赛的规
则。
▪
Payment MUST be in Ringgit Malaysia. All payments are to be made payable by
cheque/money order/bank draft only to MALAYSIAN ASSOCIATION OF HOTELS.
Overseas company/personal cheques will not be accepted.
外国支票恕不接受。报名费以马币计,马币面额支票外国银行汇票收款人为
MALAYSIAN ASSOCIATION OF HOTELS
▪
Please DO NOT send cash by mail.
请勿邮寄现金。
▪
Deadline of registration on 01 July 2017. Acceptance is on a first-come-first-served
basis.
报名截止日期是 2017 年 7 月 1 日。参赛资格则采用先报先得的制度。
▪
Registration Forms (either typewritten or neatly handwritten) with entry fees to be
submitted to:
报名表格 (机印或手写)及附上报名费邮寄或传真至:
Culinaire Malaysia 2017 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 : events@hotels.org.my or culinaire@hotels.org.my
Website : www.hotels.org.my
Culinaire Malaysia 2017 | Page 5 of 79
Entry Requirements
Individual Class – Cold Display 个人赛
Entry Fee (RM / 马币)
Requirement 条件
Class 1
Plated Appetizers
180.00
3 entries per establishment
Class 2
Plate Dishes
180.00
3 entries per establishment
Class 3
Buffet Platter
180.00
3 entries per establishment
Class 4
Truly Malaysia 5-Course Platter
180.00
3 entries per establishment
Class 5
Selection of Tapas
180.00
3 entries per establishment
Class 6
Modern Chinese 4-Course Set Menu
180.00
3 entries per establishment
Class 7
5-Course Western Set Menu
180.00
3 entries per establishment
Class 8
Apprentice 4-Course Western Set Menu
180.00
3 entries per establishment
Entry Fee (RM / 马币)
Requirement 条件
Individual Class – Patisserie 个人赛
Class 9
Plated Desserts
180.00
3 entries per establishment
Class 10
Petit Fours or Pralines
180.00
3 entries per establishment
Class 11
Free Style Confectionery
180.00
3 entries per establishment
Class 12
Elegance Stylish Wedding Cake
180.00
3 entries per establishment
Class 13
Pasty Showpiece
180.00
3 entries per establishment
Class 14
Dress the Cake
180.00
3 entries per establishment
Malaysia Global Chefs Challenge 2017 个人赛
Entry Fee (RM / 马币)
Requirement 条件
Class 15
Malaysia Global Chef 2017
300.00
1 entry per establishment
Class 16
Malaysia Global Pastry Chef 2017
300.00
1 entry per establishment
Entry Fee (RM / 马币)
Requirement 条件
Individual Class – Artistic 个人赛
Class 17
Stylish Buffet Showpiece
180.00
3 entries per establishment
Class 18
Ice Breakers
180.00
3 entries per establishment
Class 19
Creative Edge – Fruit and Vegetable Carving
180.00
3 entries per establishment
Entry Fee (RM / 马币)
Requirement 条件
300.00
2 entries per establishment
Entry Fee (RM / 马币)
Requirement 条件
Individual Class - Butchery Skill 个人赛
Class 20
Iron Butcher Chef Challenge
Individual Class - Hot Cooking 个人赛
Class 21
Fish/Seafood Main Course (Western Cuisine)
250.00
3 entries per establishment
Class 22
Meat/Poultry Main Course (Western Cuisine)
250.00
3 entries per establishment
Class 23
Apprentice Salmon Main Course (Western Cuisine)
250.00
3 entries per establishment
Class 24
Ethnic Malay Cuisine
250.00
3 entries per establishment
Team Challenge 团体挑战赛
Entry Fee (RM / 马币)
Requirement 条件
Class 25
Malaysia Junior Tiger Cup
1000.00
1 entry per establishment
Class 26
The MLA Golden Bull Culinary Challenge
1000.00
1 entry per establishment
Class 27
Nyonya’s Heritage
600.00
1 entry per establishment
Class 28
Crystal Ice Masterpiece
600.00
1 entry per establishment
Class 29
Fruits Sculpture
600.00
1 entry per establishment
Class 30
Food and Beverage Skill Championship
800.00
1 entry per establishment
Individual Class - Gold Opulence Service 个人赛
Entry Fee (RM / 马币)
Requirement 条件
Class 31
Table Setting
200.00
2 entries per establishment
Class 32
Flair Tending
200.00
2 entries per establishment
Class 33
Fruit Flambé
200.00
2 entries per establishment
Class 34
Barista Championship
200.00
2 entries per establishment
Class 35
Latte Art Championship 2017
200.00
2 entries per establishment
Individual Class - Pub Challenge 个人赛
Entry Fee (RM / 马币)
Requirement 条件
Class 36
Cocktail
200.00
2 entries per establishment
Class 37
Mocktail
200.00
2 entries per establishment
Note: Acceptance with full payment only and based on a first-come-first-served basis.
Culinaire Malaysia 2017 | Page 6 of 79
注: 参赛资格采用附上报名费及先报先得的制度。
INDIVIDUAL CLASS
Cold Display, Patisserie Display, Malaysia Global Chef Challenge 2017, Global Pastry Chef
Challenge, 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
Committee’s 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 Global Pastry Chef & Global Chef, 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 Organizer’s 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 2017 will not be entertained.
6. Table space allotted for display classes: 100cm x 90cm.
Individual Hot Cooking Class
1. Kitchens for Hot Cooking will open from 0630hrs. The first Hot Cooking session start at 0700hrs (judging begins at the same
time).
2. Competitors must prepare the Recipe Form for Judges’ perusal during the competition.
3. Hygiene is paramount.
Culinaire Malaysia 2017 | Page 7 of 79
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 today’s
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.
Class 6 • Modern Chinese 4-Course Set Menu
To prepare in advance and display cold. A 4-course set
menu with appropriate garnishes for one (1) person shall
consist of:
▪ 1 x seafood appetizer
▪ 1 x vegetable soup
▪ 1 x poultry main course accompanied with vegetable
and starch (either rice or noodle)
▪ 1 x self-create dessert
Class 7 • 5-Course Western Set Menu
To prepare in advance and display cold. A 5-course set
menu with appropriate garnishes for one (1) person shall
consist of:
▪ 1 x seafood appetizer
▪ 1 x clear soup
▪ 1 x game entrée
▪ 1 x meat/poultry main course
▪ 1 x self-create dessert
Class 8 • Apprentice 4-Course Western Set Menu
To prepare in advance and display cold. A 4-course set
menu with appropriate garnishes for one (1) person shall
consist of:
▪ 1 x seafood appetizer
▪ 1 x clear soup
▪ 1 x meat/poultry main course
▪ 1 x self-create dessert
Class 5 • Selection of Tapas
To display the tapas consistently in 6 different types –
3 cold and 3 hot displayed cold. To prepare 6 pieces of
each type.
Aspic should be glazed on all items except crispy or baked
dough.
A set of edible individual pieces to be set aside from the
display table for Judges’ sampling.
Judging Criteria (Class 1 – Class 8)
Composition
Attention to details, finished appearance, proportion & symmetry
0 - 25 points
Correct Professional Preparation, Skills, Techniques
Level of skill must be high, hand skills must be precise, consistent and sophisticated
0 - 25 points
Presentation and Innovation
Display must be structured, organised, elegant and not excessively coloured. It should be original, creative and
appetizing, innovative techniques or tools should be used.
Serving Arrangement
Correct number of plates must be displayed, it should be practical, transportable and stable.
•
Total possible points : 100 (no half point will be given)
Culinaire Malaysia 2017 | Page 8 of 79
0 - 25 points
0 - 25 points
INDIVIDUAL CLASS
PATISSERIE
Class 9
Class 10
Class 11
Class 12
Class 13
Class 14
Class 16
Plated Desserts
Petit Fours or Pralines
Free Style Confectionery
Elegance Stylish Wedding Cake
Pastry Showpiece
Dress the Cake
Malaysia Global Pastry Chef 2017
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 creation served in glass
All desserts are to be presented cold. Each portion for one person and suitable for a la carte service. Practical and up-to-date
presentation is required. Showpieces are allowed but will not be judged.
Judging Criteria (Class 9)
Composition
Ingredients and side dishes must be in harmony with the main piece as to quantity, taste and colour.
0 - 10 points
Degree of Difficulty / Creativity
Judgement is primarily based on the artistic work, but also on the degree of difficulty and the effort expended.
0 - 10 points
Presentation / Innovation
Food items utilised must be in harmony with quantity and the number of persons indicated in the criteria.
Presentation to be appetising, tasteful, elegant and modern style.
0 - 20 points
Correct Professional Preparation
Correct basic preparation, corresponding to today’s modern patisserie.
0 - 30 points
Practical and Up-to-date Serving
Easy serving methods are to be incorporated in the daily work and in accordance with up-to-date culinary
standards. Exhibits are to be arranged in a clean, correct manner and pleasing to the eye.
0 - 30 points
Class 10 •
Petit Fours or Pralines
To display 6 bite-sized pieces each of 6 different types of either Petit Fours or Pralines, suitable for service. Exactly 36 pieces
must be presented and each piece to weigh between 8-12grams.
Practicality is essential for today’s 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 •
Free Style Confectionery
To display a total of 4 different types of cakes of today’s taste. Cakes to be free-style and displayed as whole.
▪
▪
1 nos of whole cake – 10 – 12 serving size
3 types of petit gâteau
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.
Culinaire Malaysia 2017 | Page 9 of 79
INDIVIDUAL CLASS
PATISSERIE
Judging Criteria (Class 10, Class 11)
Variety
The variety display has to be corresponded with the criteria requested.
0 - 10 points
Presentation and Overall Impression
Food items utilized must be in harmony with quantity and the number of persons indicated.
0 - 20 points
Correct Preparation and Naming
The names of the dishes should correspond to the recipes. Points will be awarded for the correct basic
preparation of the food.
0 - 20 points
Practical and Up-to-date Serving
Easy serving methods are to be incorporated in the daily work and in accordance with up-to-date culinary
standards. Exhibits are to be arranged in a clean, correct manner and pleasing to the eye.
0 - 20 points
Taste and Texture
Well balanced from a nutritional point of view. The taste, flavours and textures should corresponding to today’s
standards.
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 / bread 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.
Judging Criteria (Class 12, Class 13)
Suitability in Complementing Food Display
As the exhibits are meant to be displayed on a buffet table, they should be designed to complement food
displays.
0 - 20 points
Presentation and General Impression
Depending on material used, the finished exhibit must present a good impression based on aesthetic and
ethical principles.
0 - 40 points
Technique and Degree of Difficulty
0 - 40 points
Culinaire Malaysia 2017 | Page 10 of 79
This is judged by the artistry, competence and expert work involved in the execution or preparation of the
exhibit.
INDIVIDUAL CLASS
PATISSERIE
Class 14 •
Dress the Cake
Competitors have 2 hours to decorate one finished cake, which competitors have to provide. All decorating ingredients must be
edible and mixed on spot. Sugar can be cooked but not modelled. Sugar syrup is allowed. Chocolate and royal icing can be
pre-prepared but not shaped. Sugar paste, marzipan and pastillage can be mix colour, but not shaped and modelled.
There are no height restrictions to the finished piece.
The cake (either plain or with fillings) should be either round (30cm diameter) or square (30cm x 30cm). Only 1 cake is allowed.
Points will be deducted for non-compliance.
All ingredients, utensils, implements, etc. are to be provided by competitors.
No chiller / freezer provided. No food or working items are to be placed on the floor.
The Organizer will provide the following set up:
▪ 2 power points (240V) for each competitor.
Judging Criteria (Class 14)
Preparation of Cake and Cleanliness of Work Station
Planned arrangement of materials for trouble-free working. Work station to be kept neat and tidy.
0 - 10 points
Presentation and General Impression
Depending on material used, the finished exhibit must present a good impression based on aesthetic and
ethical principles.
0 - 40 points
Technique and Degree of Difficulty
This is judged by the artistry, competence and expert work involved in the execution or preparation of the
exhibit.
0 - 50 points
Culinaire Malaysia 2017 | Page 11 of 79
INDIVIDUAL CLASS
Malaysia Global Chefs Challenge
Class 15
Class 16
Class 15 •
Malaysia Global Chef 2017
Malaysia Global Pastry Chef 2017
Malaysia Global Chef 2018
This is open to Hotels, Catering Service, Culinary Schools and Restaurants; there can be more than one entry per establishment
– the winner will be representing Malaysia on compete Worldchefs’s Global Chef competition during Worldchefs Congress 2018
in Malaysia Global Chefs Criteria open for Malaysia only.
To prepare a 3 course well balance menu for 3 pax within 2 hours, the appetizer must be served after 75 minutes ( 1 hour and
15 minutes) the main course after 105 minutes ( 1 & ¾ hours) and dessert on the 2 hours mark, penalties will be applied if these
conditions are not met.
1st Course
: to consist of fish or seafood can be served warm or cold
2nd Course
: main protein has to be veal with starch and vegetables
3rd Course
: dessert using fruit, chocolate and Dilmah tea
Competitors are to supply their own ingredients
HOT KITCHEN COMPETITION
A standard Kitchen will be provided for all, extra equipment will be for the competitor to bring in, sous vide, marble slab,
chocolate tempering machine, ice cream machine etc.
•
•
•
•
•
•
•
•
•
1 x 6 rack or higher combi oven or a under bench oven.
1 shared salamander between two competitors.
1 stove.
1 shared deep fryer.
1 power outlet to use their own plug in equipment, food processors, stick blender, etc.
Refrigeration/chiller with at least 4 shelves.
Shared deep freezer facilities.
1 x 1500cm work bench.
1x sink.
Competitors are to supply all their own ingredients
EXPLANATION (what foods are permitted to be brought into the kitchen)
•
•
•
•
•
•
•
•
•
•
•
•
Salad can be cleaned and washed but not portioned.
Vegetables/fruits can be peeled, cut but not cooked.
Pasta & dough can be prepared but not cooked.
Fish/seafood/shellfish can be cleaned, filleted but not portioned or cooked.
Veal can be portioned but not cooked.
Mousses need to be made in the competition but minced items are allowed.
Pre-marinating of protein is permitted.
Sauces can be reduced but not finished or seasoned.
Stocks are permitted.
Dressings are to be made in competition.
Coulis – puree is allowed but needs to be finished in competition.
Pastry sponges can be pre-made but not cut or shaped.
Judging Criteria (Class 15)
Service
0 - 5 points
Mise-en-place
0 - 10 points
Presentation
0 - 10 points
Correct Professional Preparation
o
Hygiene
o
Working skill/techniques
o
Kitchen organization
0 - 25 points
Taste
0 - 50 points
Culinaire Malaysia 2017 | Page 12 of 79
INDIVIDUAL CLASS
Class 16 •
Malaysia Global Pastry Chef 2017
This is open to Hotels, Catering Service, Culinary Schools and Restaurants; there can be more than one entry per country – the
winner will be representing Malaysia for the Worldchefs Global Pastry Chef competition at the Worldchefs Congress 2018 @ KL
Malaysia. Open for Malaysian only.
Program
a) To bring a pre-made centrepiece – your choice of material but at least 3 techniques, minimum height to be 45cm with a
‘Truly Asia ‘as the theme – to be displayed on a table in front of your kitchen
b) Within a two (2hours) time frame, to create a 1 x 20 – 26cm gateaux of your choice, 3 portions to be cut from the gateaux
to the jury, with sauce and garnishes if required
c) Within the same time frame of 2 hours to cook and present 3 identical desserts suitable for an ala carte restaurant
Competitors are to supply all their own ingredients and display set up materials.
A standard Kitchen will be provided for all, extra equipment will be for the competitor to bring in, sous vide, marble slab,
chocolate tempering machine, ice cream machine etc.
The kitchen will be the same kitchen used in the Global and Global Young Chef (as above).
EXPLANATION (what foods are permitted to be brought into the kitchen)
•
•
•
•
•
•
•
•
Pastry sponge/cake: can be pre-made but not cut or shaped.
Filling for the gateaux can be pre -made
All items can be pre-weighed
Creams can be pre-prepared
Chocolate can be pre-tempered
Sugar may be pre-cooked and coloured but not shaped
Royal icing can be pre-prepared
Coulis can be brought in pre-made
Judging Criteria (Class 16)
Pastry
Serving Timing
0 - 5 points
Preparation of Cake or Dessert and Mise-en-place
0 - 10 points
Presentation and General Impression Points
0 - 10 points
Technique and Degree of Difficulty
0 - 25 points
Taste
0 - 50 points
Centerpieces
Creativity and Originality
0 - 20 points
Design and Composition
0 - 30 points
Technical Skills and Degree of Difficulty
0 - 50 points
Culinaire Malaysia 2017 | Page 13 of 79
INDIVIDUAL CLASS
ARTISTIC
Class 17
Class 18
Class 19
Stylish Buffet Showpiece
Ice Breakers
Creative Edge – Fruit and Vegetable Carving
Class 17 •
Stylish Buffet Showpiece
Butter Sculpture, clay sculpture and paper clay sculpture.
To display competitor own choice buffet showpiece sculpture, frame are allow but must not expose. Strictly no
Styrofoam inside the sculpture. Aluminium foil, netting, metal plate and iron rod can be use for frame work but can not
expose. Showpieces will be judged on the first day of competition and display till the last day of competition; the organiser will
dispose the exhibits uncollected after the last day of the event.
Styrofoam is not permitted in the showpiece. The maximum height limit is 150cm.
Judging Criteria (Class 17)
Creativity
o
Uniqueness
0 - 10 points
o
Attention to details
0 - 10 points
Design Composition
0 - 20 points
Artistic Impression
0 - 20 points
Techniques and Skill
0 - 40 points
Class 18 •
Ice Breakers
To execute an ice carving showpiece within 60 minutes of competitors’ own preferred design. Each competitor will be provided
with 1 block of ice measuring 120cm x 50cm x 30 cm. No replacement if there is breakage. Ice carving should consist 2 different
artworks 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.
Judging Criteria (Class 18)
Technical Skill
o
Difficulty
0 - 10 points
o
Attention to details
0 - 10 points
o
Finished appearance
0 - 10 points
o
Structural techniques
0 - 10 points
Design Composition
o
Proportion or symmetry
0 – 10 points
o
Design and composition
0 – 10 points
Artistic Impression
0 - 15 points
Culinaire Malaysia 2017 | Page 14 of 79
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.
Judging Criteria (Class 19)
Suitable In Complementing Food Display
As the exhibits are meant to be displayed on a buffet table, they should be designed to complement food
display.
0 - 20 points
Presentation and General Impression
Depending on material used, the finished exhibit must present a good impression based on aesthetic and
ethical principles.
0 - 30 points
Technique and Degree of Difficulty
This is judged by the artistry, competence and expert work involved in the execution or preparation of the
exhibit.
0 - 50 points
Culinaire Malaysia 2017 | Page 15 of 79
INDIVIDUAL CLASS
BUTCHERY SKILL
Class 20
Iron Butcher Chef Challenge
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
foodservice 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, 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 primal beef and primal lamb into primal 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.
Judging Criteria (Class 20)
Ideas for Value-adding (Marinating)
0 - 10 points
Cuts Applicable to Food Service
0 - 10 points
Cleaning Muscles Separation
0 - 10 points
Work Completed On Time
0 - 10 points
Sharp Knives, Clean Work Station and Good Hygiene Practices
0 - 20 points
Preparation and Boning of Primal Lamb and Beef Cuts
0 - 20 points
Wastage Minimized
0 - 20 points
Culinaire Malaysia 2017 | Page 16 of 79
INDIVIDUAL CLASS
HOT COOKING
Class 21
Class 22
Class 23
Class 24
Fish/Seafood Main Course (Western Cuisine)
Meat/Poultry Main Course (Western Cuisine)
Apprentice Salmon Main Course (Western Cuisine)
Ethnic Malay Cuisine
Notes for Competitors:
1.
From Class 21 – 24, each competitor is restricted to one entry in any one class.
2.
Please take note that priority will be given to competitors taking the most gold medals with compulsory minimum 1 Cold
Display classes and either Individual Hot Cooking or Team Challenge classes, thereby being eligible for the Most
Outstanding Chef Award. The Organizing Committee reserves the right to determine the Most Outstanding Chef Award
depending on the overall result.
3.
Apprentice Class (class 23) competitors’ age should not exceed 25 years old.
4.
The Hot Cooking Competition begins at 0700hrs and ends at 1900hrs daily, except for the last day when it will end earlier
to cater for final results tally.
5.
No company name / logo should be visible to the judges during competition time. It may be included or placed on uniforms
once judging is completed.
6.
Competitors will be provided with identical facilities as far as possible. Each kitchen station will be equipped with a stove
with 4 top burners, built-in oven, a sink and a fridge (to share). Please take note that you are allowed to bring your cooking
utensils and ingredients. However, the items will be your own responsibility. More details, if any, will be provided in due
course.
7.
Competitors must bring their own plates with length of diameter not more than 32cm. The Organizing Committee reserves
the right to disqualify the competitor if the rules are not adhered to.
8.
No supplementary equipment will be available. It is the competitor’s responsibility to bring all their required items.
9.
The Organizing Committee will not be responsible for loss or breakage of competitors’ belongings.
10.
Recipe Form required in the kitchen during competition.
11.
Judging will take into account the condition of the kitchen after your turn.
12.
Note for pre-preparation for the Hot Cooking classes:
▪ Salad can be cleaned and washed but not portioned.
▪
Vegetables/fruits can be peeled, cut but not cooked.
▪
Pasta and dough can be prepared but not cooked.
▪
Fish/seafood/shellfish can be cleaned, filleted but not portioned or cooked.
▪
Meat/poultry can be portioned but not cooked.
▪
Mousses need to be made in the competition but minced items are allowed.
▪
Pre-marinating of protein is permitted.
▪
Sauces can be reduced but not finished or seasoned.
▪
Stocks can be bringing into competition.
▪
Dressings are to be made in competition.
▪
Coulis-puree can be brought in but needs to be finished in competition.
▪
Sponges can be pre-made but not cut or shaped.
Culinaire Malaysia 2017 | Page 17 of 79
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 120gm per portion.
Competitor’s 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 120gm per portion.
Competitor’s 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 120gm per portion.
Competitor’s 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 120gm
▪ 1 x vegetable platter weight at 80gm
▪ 1 x rice weight at 60gm
Served in ‘hidang’ style (family service) for 6 persons with any additional condiments to indicate authenticity.
Competitors will be permitted to prepare and blend spices before competition time. Ethnic presentations will enhance the dishes.
Fusion food is discouraged.
Judging Criteria (Class 21 – 24)
Mise-en-place and Cleanliness
Planned arrangement of materials for trouble-free working and service. Correct utilisation of working time to
ensure punctual completion. Clean, proper working methods during the competition will be judged after
completion before leaving kitchen.
0 - 10 points
Presentation/Innovation
Clean arrangement with no artificial garnish and time-consuming arrangements. Exemplary plating to ensure
an appetizing appearance is required.
0 - 10 points
Correct Professional Preparation and Service
Correct basic preparation of food and hygiene. Preparation should be practical, acceptable methods that
exclude unnecessary ingredients. The punctual delivery of each entry at the appointed time is a matter of
urgent necessity. Appropriate cooking techniques must be applied for all ingredients including starches and
vegetables. Working skill and kitchen organization
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 today’s standards of nutritional values.
0 - 50 points
•
Total possible points :100 (no half point will be given)
Culinaire Malaysia 2017 | Page 18 of 79
TEAM CHALLENGE
TEAM CHALLENGE
Class 25
Class 26
Class 27
Class 28
Class 29
Class 30
Malaysia Junior Tiger Cup
The MLA Red Bull Culinary Challenge
Nyonya’s Heritage
Crystal Ice Masterpiece
Fruits Sculpture
Food and Beverage Skill Championship
Note for Competitors:
1.
From class 25 – 30, each establishment is restricted to one entry in each class.
2.
Please take note that priority will be given to competitors taking the most gold medals with compulsory minimum 1 Cold
Display classes and either Individual Hot Cooking or Team Challenge classes, thereby being eligible for the Most
Outstanding Chef Award. The Organizing Committee reserves the right to determine the Most Outstanding Chef Award
depending on the overall result.
3.
Apprentice Class (Class 25) competitors’ age should not exceed 25 years old.
4.
The Hot Cooking Competition begins at 0700hrs and ends at 1900hrs daily, except for the last day when it will end earlier
to cater for final result tally.
5.
No company name / logo should be visible to the judges during competition time. It may be included or placed on uniforms
once judging is completed.
6.
Competitors will be provided with identical facilities as far as possible. Each kitchen station will be equipped with a stove
with 4 top burners, built-in oven, a sink and a fridge (to share). More details, if any, will be provided in due course.
7.
Competitors must bring their own plates with length of diameter not more than 32cm. The Organizing Committee reserves
the right to disqualify the competitor if the rule is not adhered to.
8.
No supplementary equipment will be available. It is the competitor’s responsibility to bring all their required items.
9.
The Organizers will not be responsible for loss or breakage of competitors’ belongings.
10.
Recipe Form required to be written within 30 minutes in the kitchen during competition.
11.
Judging will take into account the condition of the kitchen after your turn.
13.
The Organizing Committee reserves the right to revise the schedule of competition.
14.
Once rosette awards are placed beside the displays (approximately one (1) hour), no comments will be given by Judges.
Competitors of Malaysia Junior Tiger Cup, The Red Majesty Chef’s Cup, Nyonya’s Heritage, Crystal Ice Masterpiece, Fruits
Sculpture and Food and Beverage Skill Championship 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 Organizer’s Office.
Culinaire Malaysia 2017 | Page 19 of 79
TEAM CHALLENGE
TEAM CHALLENGE
Class 25 •
Malaysia Junior Tiger Cup
This category is aimed for today’s 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 under 25 years old
on the day of competition.
Each team must comprise of four (4) young chefs and one (1) team manager:
▪
4 Chefs
▪
1 Team Manager may accompany to the Team. He/she is only allowed to do the announcement in the hot kitchen during
serving time and menu set up in the hall.
The dishes have to be prepared completely 100% in the competition kitchen. To prepare a 3-course set menu with ingredients
of minimum 2 types of Asian herbs and spices are encouraged.
Competitors must bring their own plates with length of diameter not more than 32cm.
Teams shall prepare their own ingredients and to cook 3 sets of appetizer, main course and dessert served individually within 2
hours where:
▪
1 set for display and photography
▪
2 set for Judges’ tasting
Preliminary Round
All ingredients (including sauces) will be provided by Organizer. All pre-prepared ingredients/products or mise-en-place are not
allowed to bring into competition kitchen. All items on plate must be edible.
▪
▪
▪
1 x 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.
Judging Criteria (Class 25)
Service
0 - 5 points
Mise-en-place
Clear arrangement of materials. Clean working place, proper working position, clean work clothes, proper
working technique. Correct utilisation of working time and punctual completion.
0 - 10 points
Presentation / Innovation
Ingredients and side dishes must be in harmony, points are granted for excellent combination, simplicity and
originality in composition.
0 - 10 points
Correct Professional Preparations, Hygiene, Working Skill/Techniques, Kitchen Organisation
0 - 25 points
Taste and Texture
The dish must have appropriate taste and seasoning. In quality, flavour and colour. The dish should conform with
today's standards of nutritional values.
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.
Culinaire Malaysia 2017 | Page 20 of 79
TEAM CHALLENGE
Class 26 •
The MLA Golden Bull Culinary Challenge
Golden Bull Culinary Challenge is owned by MLA and it is a first-ever Australian beef and lamb competition that feature the
versatility of Australian beef and lamb for Asian and Western Cuisine to be compete by professional chefs. This challenge format
strongly reflects the Western and Asian cuisine and culture focusing on the ‘Joy of Sharing’ & ‘Blissful of Taste’.
本金牛烹饪挑战赛是由 MLA 第一次所主办。这竞赛的特点是厨师们如何呈献已被广泛应用于在亚洲和西方料理中的澳洲牛羊肉。
这种挑战形式强烈地反映了西方和亚洲的美食和文化, 侧重于“分享”和“品味” 。
TEAM COMPETITION 队伍
o
1 team captain 一位队长
o
4 participants 四位队员
Note: Team captain is not allow to hands-on but can assist in supervising the team during the competition.
备注:队长应引导选手赛事的准备与进行。他/她不允许协助厨师们在比赛的厨房里。
Appetizer 前菜(冷热不拘)
6 individual either hot or cold portions with appropriate garnishes to be served on a platter.
Each individual portioning of meat serve should be and not more than 60gm.
展示六份前菜结合在一个餐盘里,菜式需配有装饰。
菜式以肉为主食材,每件肉重约或不超过 60 克。
Team has to prepare 2 platters:
每团要准备 2 盘:
- 1 platter – for judging
一盘给评判试食
- 1 platter – for display
一盘为展示
Important Note: Platter size is strictly being guided not exceed 36cm.
注:盘子直径不超过 36 公分。
Soup 汤
Team has to prepare 7 individual soup cups and 1 soup tureen with appropriate garnishes.
Each individual soup cup serve with appropriate garnishes should be and not more than 160ml.
准备 7 份小汤碗和 1 个汤碗,需配有装饰。
每份小汤碗需配有装饰、配菜,汤不超过 160 毫升。
-
6 individual soup cups - for judging
1 individual soup cup - for display
1 soup tureen – for display
Important Note:
六小碗汤给评判试食
一小汤碗为展示
一汤碗为展示
Soup cup should be standard size to serve 160ml with appropriate garnishes.
Soup tureen size is strictly being guided between 1 to 1.2ltr
注: 小汤碗应是标准尺寸用来盛装 160 毫升汤配装饰。
汤碗的容量应在 1 公升-1.2 公升。
Main Course 主菜
3 individual portions of Western flavour and 3 individual portions of Asian flavour with appropriate garnishes to be served on a
platter.
Each individual portioning of meat serve should be and not more than 80gm.
需制作一盘以肉类为主食材,3 份西式风味及 3 份亚洲风味,所有菜式需配有装饰。
每件肉的重约或不超过 80 克。
Team has to prepare 2 platters:
每团要准备 2 盘:
-
1 platter – for judging
1 platter – for display
一盘给评判试食
一盘为展示
Important Note: Platter size is strictly being guided not exceed 46cm.
注:盘子直径不超过 46 公分。
Culinaire Malaysia 2017 | Page 21 of 79
TEAM CHALLENGE
Class 26 •
The MLA Golden Bull Culinary Challenge
COMPETITION CRITERIA 比赛安排
There will be total of 3 rounds in the competition:
Preliminary: 8 Teams
初赛:8 对
-
Semi Final: 4 Teams
准决赛:4 对
-
Final: 3 Teams
决赛:3 对
Preliminary 初赛
Meat provided for this round will be:
大会将提供给每个队伍:
Beef D-rump: 1 no. per team
D 型牛臀肉:1 件
-
Lamb Chump Boneless: 2 no. of about 600 gm per team
带盖臀羊肉:2 件重约 600 克
Semi Final 准决赛
Meat provided for this round will be:
大会将提供给每个队伍:
Beef Blade (Oyster Blade & Bolar Blade) – 1 no. per team
前腿心牛肉(板腱、前腿眼):1 件
-
Lamb Leg bone-in and chump Off – 1 no. per team
后腿去臀羊肉
Final 决赛
Meat provided for this round will be:
大会将提供给每个队伍:
Beef Striploin – 1 no. per team
纽约克牛肉:1 件
-
Lamb Rack – 3 whole standard racks per team
含盖羊排:3 件标准尺寸
Important Note: Strictly no wastages and any excess meat provided have to be hygienic wrapped and to be kept in the
fridge at all times pending to be collected by organizer for other usage.
注:严禁浪费大会所提供的肉类。多余的肉必须用保鲜膜包装并保存在冰箱里。大会将会随时拾取,以备其他用途。
PRIZES 奖项
1st Prize – RM6,888 with gold trophy
冠军 - 马币 6,888 及金奖座
2nd Prize – RM5,888 with silver trophy
亚军 - 马币 5,888 及银奖座
Sponsored by:
3rd Prize – RM3,888 with bronze trophy
季军 - 马币 3,888 及铜奖座
Note: Golden Bull Culinary Challenge Souvenir Medals will be awarded to the rest of the participants.
注:其它参赛者将获得 MLA 金牛烹饪挑战赛的纪念奖牌。
Culinaire Malaysia 2017 | Page 22 of 79
TEAM CHALLENGE
Class 26 •
The MLA Golden Bull Culinary Challenge
The Organizing Committee will provide the following equipment for each team 大会提供设备:
Equipment for each team 每组设备器材清单:
1 unit
4-ring burner stove 四头炉灶
1 unit
Combi oven 烤箱
1 unit
Counter chiller 冷藏箱
1 unit
Single sink with tap water 单水槽自来水
2 units
Working station 工作台
1 unit
Gas range lighter 瓦斯点火枪
1 unit
Air-blast wok 锅炉
2 units
Wok ladle 炒匙
1 unit
Spatula 铲子
6 units
Steel plate for raw food 置放生食材白钢托盘
1 unit
12 units
2 units
10 pairs
5 each
2 units
5 units
12 units
2 units
Soup pot 汤锅
Tasting plate 试味盘
Tasting bowl 试味碗
Chopstick 筷子
Large and small steel spoon 大小铁汤匙
Skimmer 漏杓 / 炸镭
Steel bowl (dia. 30cm) 铁盘(直徑 30 公分)
Tin bowl (mar dish) 马碗
Wok brush 竹刷
Contest Related Matters 参赛有关事项:
▪
Activity fee for opening ceremony, award presentation ceremony and closing party expenses will be fully sponsored by the
Contest Administrator.
开幕及颁奖典礼和感谢酒会由大会提供。
▪
The Contest Organizer will not be held responsible for any damage to or loss of exhibit, equipment, utensils or personal
effects of competitors.
主办单位概不保管比赛队伍所携带之器材及各人之财物。
Judging Criteria (Class 26)
Hygiene
0 - 5 points
Dish Explanation
0 – 5 points
Cutting Skill and Preparation Skill
0 - 10 points
Creative and Innovation
0 - 30 points
Taste and Texture
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.
第一声哨(锣)响, 表示比赛开始。 比赛结束前的 30 分钟,提示比赛结束时间。第二哨或锣响,表示比赛结束。
Incomplete dishes will not earn any points. Contestant must stop work at the final whistle or gong and clean the competition
kitchen.
比赛时间结束时,未完成的作品即不算分,所有仍在进行制作的动作停止,马上清理比赛现场。
Culinaire Malaysia 2017 | Page 23 of 79
TEAM CHALLENGE
Class 27 •
Nyonya’s 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 world’s 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
non-related dishes from the theme will be disqualified. The family set meal will be judged strictly on authenticity.
The set must include the following:
▪ 1 x appetizer
▪ 1 x fish soup
▪ 1 x chicken accompanied by appropriate vegetables
▪ 1 x seafood accompanied by appropriate vegetables
▪ 1 x starch – rice
▪ 1 x dessert
Menu has to include appropriate dressings, sauces and condiments (no aspic is allowed to use).
Teams shall prepare their own ingredients and are allowed 2 hours to cook 2 sets of 6-course menu served in platter:
▪ 1 set for display
▪ 1 set for Judges’ tasting
Notes for preparation of food:
▪ Basic sauces, stock and dough can be brought.
▪ 80% of all raw food can be trimmed, cut or marinated. The remaining 20% must be produced in the kitchen on the day of the
competition.
▪ All items on plate must be edible.
▪ Fish portions may be brought ready to cook.
A menu must be placed on the table (will not be judged) and 1 set of 6 platters to be displayed.
Competitors can bring along any related props to enhance their displays (will not be judged).
Competition schedule:
Briefing
Cooking
Judges Tasting
: 30 mins
: 2 hours
: after 120 minutes cooking
**All platters to be served at the same time.
Judging Criteria (Class 27)
Material Brought / Mise-en-place
Clear arrangement of materials. Clean working place, proper working position, clean work clothes, proper working
technique. Correct utilisation of working time and punctual completion.
0 - 10 points
Hygiene
Attention paid to hygiene during preparation of food.
0 - 10 points
Presentation / Innovation
Ingredients and side dishes must be in harmony. Points are granted for excellent combination, simplicity and
originality in composition.
0 - 20 points
Taste and Texture
The dish must have appropriate taste and seasoning. In quality, flavour and colour. The dish should confirm with
today's standards of nutritional values.
0 - 50 points
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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.
Judging Criteria (Class 28)
Technical Skill
o
Difficulty
0 - 10 points
o
Attention to details
0 - 10 points
o
Finished appearance
0 - 10 points
o
Structural techniques
0 - 10 points
Design Composition
o
Proportion or symmetry
0 - 10 points
o
Design and composition
0 - 10 points
Artistic Impression
0 - 15 points
Creativity
0 - 25 points
Culinaire Malaysia 2017 | Page 25 of 79
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.
Judging Criteria (Class 29)
Suitable In Complementing Food Display
As the exhibits are meant to be displayed on a buffet table, they should be designed to complement food
display.
0 - 20 points
Presentation and General Impression
Depending on material used, the finished exhibit must present a good impression based on aesthetic and
ethical principles.
0 - 30 points
Technique and Degree of Difficulty
This is judged by the artistry, competence and expert work involved in the execution or preparation of the
exhibit.
0 - 50 points
Culinaire Malaysia 2017 | Page 26 of 79
TEAM CHALLENGE
Class 30 • Food and Beverage Skill Championship
This 'Class’ 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/industry.
Participation is open to two (2) teams per establishment- from hotels, restaurants, culinary institutions, airlines and catering
companies.
National F&B Challenge Championship Cup
The winner of the national challenge will represent Malaysia for future international competitions. There will only be one (1) winner
of the National F&B Challenge Cup and has to be Malaysian team even though is open for foreign participant.
Each team should comprise of:
•
•
•
A total of three (3) persons per team from one (1) establishment with a team leader (total 4 persons per team).
•
Role of team leader – to ensure the team attends and is punctual for all briefing sessions and liaise with organiser
in the event of any disputes.
Two (2) service crew:- 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).
Disqualification
The Organiser reserves the right to disqualify the team should any of the following occur:•
Non-compliance with the theme
•
Use of PORK and/or any of its by products; and NON-HALAL items in preparation of the food
•
Communicating with Team Leader, Manager, Supervisor, Instructor, Trainer, Lecturer and colleague while competition
ongoing.
•
Use of mobile phone and/or devices while competition ongoing.
•
Use of stale, rotten, expired and banned ingredients.
•
Judges’ decision is final.
Theme
• The theme for this challenge is “Creative Asian Flavours”.
• To prepare a 4-course set menu consisting of Appetiser/Salad, Soup, Main Course, Dessert and Beverages (Hot & Cold)
within two (2) hours.
• The menu should reflect creativity and innovation that showcases the diversity of ASIAN dishes in a modern and
contemporary style.
• Each team must prepare the following:• Five (5) Appetiser/Salad
• Five (5) Soup
• Five (5) Main Course
• Five (5) Dessert
• Five (5) pre-meal drinks and specialty coffee
• All plated items must be edible:• Three (3) for Diners
• Two (2) for Judges
Pre-meal drinks: you are required to prepare a pre-meal drinks (aperitif) prior to serving of the first course.
Appetiser/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 - create a dessert whereby the contestant need to execute the technique of caramalisation in front of the
diners. Flambé is optional and use of alcohol in your dessert is optional.
Specialty Coffee: Must be executed in front of the diners. Create a specialty coffee for the diners with or without alcohol. Flambé
technique is an option and not compulsory.
Diners must be served drinking water throughout their meal. If wine is to be served, the waiter must introduce the wine to the
diners.
* Beverage - alcoholic/non-alcoholic is optional.
* Please do take note that all beverage served must compliment and pair well the food/courses that you are serving.
Participants must be able to describe all beverages served to customer to pair with food, whether is alcoholic or non-alcoholic.
Food ingredients used must be HALAL with the exception of beverages.
Culinaire Malaysia 2017 | Page 27 of 79
TEAM CHALLENGE
Class 30 •
Food and Beverage Skill Championship
Competition Schedule:
Briefing
Mise-en-place
(Restaurant and Kitchen)
: 0800hrs - 0830hrs
Briefing
: 1200hrs - 1230hrs
: 0900hrs - 1030hrs
: 1400hrs - 1530hrs
Competition Start
Q&A
: 1100hrs - 1300hrs
Mise-en-place
(Restaurant and Kitchen)
Competition Start
Q&A
: 1600hrs - 1800hrs
Diners will arrive either at 1030hrs or 1530hrs 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.
Requirements:
Recipe and a photograph must be submitted by 1st August 2017 to Culinaire Malaysia 2017 Secretariat via email at
events@hotels.org.my and markpeter.sabah@gmail.com
Table Set Up
•
•
•
•
•
Basic table set-up at the very minimum; should reflect the 4-course set menu.
Table set-up for three (3) diners.
You are required to bring all the items necessary for table setting ie: table cloth, napkins, cutleries, crockery etc.
A menu card featuring your Menu and Beverages must be placed on the table.
ALL areas involved in table-setting including napkin folding will be judged, and points awarded accordingly.
Kitchen
•
•
•
•
All raw materials for food preparation, selection of beverages (wines, carbonated drinks etc) must be brought in by 0700hrs
or 1100hrs.
Basic sauces, stock and dough can be brought in.
80% of all raw food can be trimmed, cut or marinated, while the balance of 20% must be done on-site.
Fish portions may be brought in ready to cook.
Personal Grooming
•
You are required to be properly attired as grooming and hygiene is observed at all times.
Provided by Organiser
Each team will be provided with the following:
• Work space with two (2) tables and two (2) power points.
• A standard industry square table with three (3) chairs. You may bring your own table and chairs.
• Chiller and sink to be shared.
You will have to bring ALL other items required for you to execute your menu and service effectively and efficiently.
Delivery
•
•
All items must be delivered by 0700hrs or 1100hrs.
Team Leader and colleagues may assist in UNLOADING to mise-en-place area ONLY. And packing up once the team has
completed their clean up.
Culinaire Malaysia 2017 | Page 28 of 79
TEAM CHALLENGE
Class 30 •
Food and Beverage Skill Championship
Judging Criteria (Class 30)
Technical Judge – Grooming and Presentation
(Overall)
0 - 10 points
Hygiene
Social Skills
o
Body odour
o
Smiling
o
Hands are clean and not dirty/oily
o
Cheerful
o
Fingernails clean
o
Eye contact
o
Open wounds/sores treated and
covered
o
Confident
o
Approachable
0 - 10 points
Design Composition
o
Uniform is clean, neatly pressed
o
Can communicate well
o
Uniform is fitting
o
Make guests feel comfortable
o
Shoes are clean and polished
o
Attentive
o
Appropriate footwear
o
Not overly familiar with guest
0 - 10 points
Others
o
Good posture
o
Hair is neat
o
No excessive accessories
0 - 10 points
Total score
/40
Technical Judge – Quality of Service
(Overall)
0 - 10 points
Hygiene
o
Equipment used are clean
o
Equipment are handled properly
o
Workstation is neat at all times
0 - 10 points
Technical Approach
o
Confident
o
Attentive/anticipate guests’ needs
o
Attention to details
o
Good interactive skills w/guests
o
Friendly but not overly familiar
o
Food/beverage is served to the correct guest
o
Clearing of soiled dishes is correct
o
Safety guidelines are observed
o
Correct etiquette/sequence is followed
Total score
/20
Culinaire Malaysia 2017 | Page 29 of 79
TEAM CHALLENGE
Class 30 •
Food and Beverage Skill Championship
Technical Judge – Menu Design
(Mise-en-place)
0 - 10 points
Format of Menu
End Product Presentation
o
Legible
o
Design is original/creative
o
Neat
o
Menu design is balanced
o
Good colour combination
0 - 10 points
Menu Terminology
o
Description of menu is extensive
o
Description of menu is correct
o
Correct flow of courses
o
Correct spelling
Total score
0 - 10 points
/30
Technical Judge – Table Setting for 3pax
(Mise-en-place)
0 - 10 points
Hygiene
o
Hands/fingernails are clean, open
wounds covered
o
Grooming and uniform is neat and
professional
o
Proper handling of equipment
o
Linen is clean, neat and not torn
o
Equipment is clean (Service items are
clean and polished)
Presentation of Table Setup
o
Chairs are properly aligned and
cleaned
o
Table is neat, tidy and clean
o
No excessive cutlery/crockery/
glassware on table
Table cloth is aligned, neat and
correctly laid
Creativity and theme are clearly
expressed
o
o
0 - 10 points
Mise-en-place
o
Can communicate well
o
Accuracy of mise-en-place
o
Make guests feel comfortable
o
Completeness
o
Attentive
o
Not excessive or cluttered work stations
o
Not overly familiar with guest
o
Neatly arranged equipment and items
0 - 10 points
Technical Approach
o
Posture/confident/flair
o
Good alignment of glassware
o
Good alignment of silverware
o
Good alignment of chinaware
o
Equipment in accordance with
organisational procedures
Workflow is smooth and productivity is
optional
o
Total score
Culinaire Malaysia 2017 | Page 30 of 79
0 - 10 points
/40
TEAM CHALLENGE
Class 30 •
Food and Beverage Skill Championship
Technical Judge – Appetizer/Salad, Soup, Main Course, Dessert
(Lunch Service)
0 - 10 points
Technical Approach
o
Presentation and good
arrangement of elements
Service staff is confident
o
Balance of colour
Workstation is neat and equipment
clean
Correct handling of equipment
(hygienic)
o
Appropriate portioning
o
Garnishes used are appropriate,
edible and fresh
Minimal wastage
o
Crockery used is appropriate
o
Equipment clean (Clean and
polish service items)
o
Taste/flavour of food presented
o
Posture of service staff is good
o
o
o
o
End Product Presentation
Total score
0 - 10 points
/20
Technical Judge – Beverage Service (Hot and Cold)
(Lunch Service)
0 - 10 points
Hygiene
o
Equipment is clean (Service items are
clean and polished)
End Product Presentation
o
Creative and unique presentation
o
Crockery and glassware used is
appropriate
o
Glassware is clean (Clean and polish)
o
Hygienic handling of equipment and
ingredients
o
Beverage looks presentable
o
Workstation is neat
o
Beverage amount was adequate
o
Overall hygiene is observed when
preparing drink
0 - 10 points
Technical Approach
o
Posture of service staff is good
o
Service staff is confident
o
Correct procedures in beverage service
o
Correct procedures in beverage
preparation
o
Correct portioning of items/ingredients
o
Presence of flame is observed
(optional)
Beverage served at the right
temperature
o
o
Minimal wastage
o
Taste of the beverage served
o
Service sequence observed
o
Safety and hygiene guidelines observed
Total score
Culinaire Malaysia 2017 | Page 31 of 79
0 - 10 points
/30
Legend
Poor:
Average:
Good:
Excellent:
Class 30 •
1 – 3 marks
4 – 6 marks
7 – 8 marks
9 – 10 marks
TEAM CHALLENGE
Food and Beverage Skill Championship
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.
Food and Beverage Skill Championship
The team scoring the highest points will be awarded National F&B Challenge Championship Trophy. The two Runner-Up Teams
will also receive an award.
•
•
The recipient of the Challenge Trophy will be announced on 29th September 2017 (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.
Team Pre-briefing
: Monday, 11 September 2017 at 1400 hours at Federal Hotel, Kuala Lumpur
Event Eve Site briefing : Monday, 25 September 2017 at 1400 hours at Kuala Lumpur Convention Centre, Main Competition
Hall
Culinaire Malaysia 2017 | Page 32 of 79
GOLD OPULENCE SERVICE
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 the necessary equipment required for the stated class.
3.
Competitors who wish to use background music for their competition are requested to bring their own cassettes/CD/DVD
and cassette/CD/DVD player. Competitors are encouraged to bring additional backup copies in case their original piece
does not work due to unforeseen technical circumstances.
4.
There will not be any testing of cassettes/CD at the competition venue; hence, competitors are request to test their
cassettes/CD/DVD at home as well as to ensure that the tape/CD/DVD is pre-set to start the song/music of their choice.
The competitor must have an assistant to play the song/music for him/her.
5.
Song/music, dance group or other gimmicks are allowed but will not be judged.
6.
The Organizing Committee will not provide any equipment for all classes under F&B Services Categories.
7.
Teams wishing to seek Judges' comments should make an appointment with the Judging Team Leader (via the Secretariat)
on the day of their competition.
8.
Event briefing: Monday, 25 September 2017 at 1400 hours (2.00pm). Venue: Kuala Lumpur Convention Centre,
Main Competition Hall.
Culinaire Malaysia 2017 | Page 33 of 79
GOLD OPULENCE SERVICE
GOLD OPULENCE SERVICE
Class 31 Table Setting
Class 32 Flair Tending
Class 33 Fruit Flambé
Class 34 Barista Championship
Class 35 Latte Art Championship
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:
Table setting Theme:
1)
Zen (Morning)
2)
Contemporary Asian (Afternoon)
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.
• Create your own menu card or stand and 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
: Heat 1 – 9.15am
Mise-en-place
: Heat 1 – 9.30am
Competition start
: Heat 1 – 10.00am – 11.00am
Removal of Display (Table Setting)
: Heat 1 – 12.00pm
•
You are given one (1) hour to complete your set up
Heat 2 – 12.15pm
Heat 2 – 2.30pm
Heat 2 – 3.00pm – 4.00pm
Heat 2 – 5.00pm
YOU ARE REQUIRED TO BRING
• One (1) dining table
• Four (4) dining chairs
• Centre piece
• Crockery, utensils, and ALL other items required for a table set-up must be brought in by 8.30am or 1.00pm
The Organiser will provide each team the following:
• Work space with one (1) working table - 6' x 2', this needs to be dressed
You will have to bring ALL other items required for you to execute your table set-up effectively and efficiently.
DELIVERY
• All items must be delivered by 8.30am or 1.00pm.
• 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.
Disqualification
The Organiser reserves the right to disqualify the team should any of the following occur:•
Non-compliance with the theme
•
Use of PORK and/or any of its by products; and NON-HALAL products in preparation of the food
•
Communicating with Team Leader, Manager, Supervisor, Instructor, Trainer, Lecturer and colleague while competition
ongoing.
•
Use of mobile phone and/or devices while competition ongoing.
•
Use of stale, rotten, expired and banned ingredients.
•
Judges’ decision is final.
Culinaire Malaysia 2017 | Page 34 of 79
GOLD OPULENCE SERVICE
Class 31 •
Table Setting
Personal Grooming
• You are required to be properly attired. Grooming standards and hygiene observed at all times.
• Establishment logo should preferably NOT be displayed on the attire worn during the competition
NOTES
All entry forms must be submitted by 1st August 2017 to Culinaire Malaysia 2017 Secretariat via email at,
events@hotels.org.my and markpeter.sabah@gmail.com .
•
•
•
•
The Organising 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.
EXCELLENCE GOLD MEDAL
• Winners will be announced at the end of each competition day at the Medal’s Board.
• All Gold medal winners will automatically qualify for the Excellence Gold Medal award will be given to the highest score
amongst the Gold medalist.
• In the event there are two (2) or more Gold medal winners with the same score, the winner with the highest score in Menu
Knowledge and Technical Skills will be awarded Excellence Gold
• Only one (1) Excellence Gold medal will be awarded.
Most Outstanding F&B Personnel
• Presented to the individual contestant who accumulates the highest points in any of his/her best three (3) classes as below:
•
Table Setting (class 31), Fruit Flambé (class 33) and Cocktail (class 36).
•
Points accumulated from any other classes will not be included for this award.
Team Pre-briefing
: Monday, 11 September 2017 at 1400 hours at Federal Hotel, Kuala Lumpur
Event Eve Site briefing : Monday, 25 September 2017 at 1400 hours at Kuala Lumpur Convention Centre, Main
Competition Hall
Judging Criteria (Class 31)
Table Set Up
0 – 10 points
Menu Knowledge
0 – 20 points
Mise-en-place
0 – 10 points
Technical Skills
0 – 10 points
Personal Grooming Standards
0 – 10 points
Timing / Speed
0 – 10 points
Safety / Hygiene Practices
0 – 10 points
Centre Piece
0 – 05 points
Changing / Laying Of Table Cloth
0 – 05 points
Theme
0 – 05 points
Organization / Presentation
0 – 05 points
Culinaire Malaysia 2017 | Page 35 of 79
GOLD OPULENCE SERVICE
Class 32 • Flair Tending
The objectives of this competition are to judge and measure the standard of competitor in their techniques, skills and knowledge
in preparing a concoction of drink.
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:
• To prepare a drink with competitor’s own recipe.
•
Recipe and a photograph must be submitted by 1st August 2017 to Culinaire Malaysia 2017 Secretariat via email at
events@hotels.org.my and markpeter.sabah@gmail.com .
•
There is no limit to the number of ingredients.
•
Each bottle for the flair routine must contain at least 3cl of actual alcoholic beverages, syrup and juices used in the recipe.
•
The overall content of the cocktail shall not be less than 7cl (international standard).
•
Spirits/liquor used must be readily available in Malaysia.
•
Dairy products and their substitutes with the exception of fresh milk, cream and eggs are not allowed.
•
Two (2) portions must be prepared simultaneously; one (1) portion for display and one (1) portion to be divided into three (3)
equal portions/glasses for the Judges.
•
Standard measure for all recipes must be expressed in centiliters (cl).
•
Preparation, presentation and service are limited to five (5) minutes per drink.
Competition Schedule
Briefing
Mise-en-place
Competition start
Flair and concoction of the drink
Q&A
Removal of Display
: 1.00pm
: 1.30pm
: 2.00pm
: 5 minutes per participants
: 5 minutes
: 6.30pm
Mise-en-place / Preparation Area
• All ingredients including and not limited to selection of beverages must be brought in by 12.00pm.
Personal Grooming
• You are required to be properly attired. Grooming and personal hygiene will be observed at all times.
• Preferably no establishment logo should be displayed on the attire worn during the competition.
The Organiser will provide the following:
• One (01) competition table and 2 power points.
The competitor has to bring ALL other EQUIPMENT, INGREDIENTS required to execute you recipe effectively and efficiently for
the competition.
Delivery
• All items must be delivered by 1200hrs.
• 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.
Disqualification
The Organiser reserves the right to disqualify the team should any of the following occur:•
Using PORK meat or any pork by products are not allowed.
•
Communicating with Team Leader, Manager, Supervisor, Instructor, Trainer, Lecturer and colleague while competition on
going.
•
Using, Texting, Playing mobile phone while competition on going.
•
Serving staled, rotten, expired and banned ingredients.
•
Judges’ decision is final.
Culinaire Malaysia 2017 | Page 36 of 79
GOLD OPULENCE SERVICE
Class 32 • Flair Tending
NOTES
• The Organising 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-show and will be disqualified.
• Winners will be announced at the end of each competition day at the Medal’s Board.
• Judges’ decision is final.
PREPARATION PRACTICE AREA
There will be an area designated for the competitors’ preparation/practice. This area will be reserved for the competitors;
volunteers 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 glassware and
barware. Competitors are responsible for cleaning their own dishes and glassware, and keeping track of these items. Runners
and event staff are not responsible for breakage or loss of dishes or competitor items.
EXCELLENCE GOLD MEDAL
• All Gold medal winners will automatically qualify for the Excellence Gold Medal award.
• In the event there are two (2) or more Gold medal winners with the same score, the winner with the highest score in Flair
Tending will be awarded Excellence Gold Medal (should there be a tie, the Medal will be awarded to the Competitor with the
highest cumulative score in Appearance, Aroma and Taste)
• The winner of Excellence Gold Medal will be announced at the end of the event. Only one (1) Excellence Gold Medal will be
awarded.
Team Pre-briefing
: Monday, 11 September 2017 at 1400 hours at Federal Hotel, Kuala Lumpur
Event Eve Site briefing : Monday, 25 September 2017 at 1400 hours at Kuala Lumpur Convention Centre, Main
Competition Hall
Judging Criteria (Class 32)
Mocktail Tasting
Mocktail no: __________________________
Judge’s Signature: _______________________
APPEARANCE
AROMA
TASTE
EXCELLENT:
 10 Points
 9 Points
 8 Points
EXCELLENT:
 10 Points
 9 Points
 8 Points
EXCELLENT:
 20 Points
 18 Points
 16 Points
VERY GOOD:
 7 Points
 6 Points
VERY GOOD:
 7 Points
 6 Points
VERY GOOD:
 14 Points
 12 Points
GOOD:
 5 Points
 4 Points
GOOD:
 5 Points
 4 Points
GOOD:
 10 Points
 8 Points
FAIR:
 3 Points
FAIR:
 3 Point
FAIR:
 6 Points
OVERALL IMPRESSION OF MOCKTAIL:
EXCELLENT:
 10 Points
VERY GOOD:
 8 Points
GOOD:
 6 Points
Culinaire Malaysia 2017 | Page 37 of 79
FAIR:
 4 Points
GOLD OPULENCE SERVICE
Class 32 •
Flair Tending
Judging Criteria (Class 32)
Neatness
Appearance to the audience, complement attire or costume
0 – 20 points
Interaction with Crowd
0 – 20 points
Originality
0 – 20 points
Cleanliness
The state the bar is left in after performance
0 – 15 points
Appearance and interaction
75 points
Variety of Moves
0 – 20 points
Difficulty of Moves
0 – 20 points
Combination with Music
0 – 20 points
Originality/Creativity
0 – 20 points
Objects Faired/Number of Bottles Flaired
0 – 20 points
Difficulty and Presentation
100 points
Smoothness
0 – 15 points
Control
Is bartender in control of the bottles and utensils
Pours
Accurately
Confidence
Not shy or timid
Showmanship
Presentation and music (delivering a show to the audience)
0 – 15 points
Appearance and interaction
0 – 15 points
0 – 15 points
0 – 15 points
75 points
Negative Scores (Deductions)
Drops (2 points per drop)
Fumbles (0.5 per fumble)
Spills (0.5 per spill)
Tails (1 point per tail)
Time (10 point for every five seconds over time)
20 points deducted for missing ingredients
Total Negative Score
Total Score (Max 250 points)
Culinaire Malaysia 2017 | Page 38 of 79
GOLD OPULENCE SERVICE
Class 33 •
Fruit Flambé
The objectives of this competition are to judge and measure the standard of competitor in their techniques and skills in Flambé.
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.
Requirements:
• To prepare a fruit flambé dessert with competitor’s own recipe; a minimum of two (2) and a maximum of three (3) different
types of fruits that incorporate a pudding.
• Recipe and a photograph must be submitted by 1st August 2017 to Culinaire Malaysia 2017 Secretariat via email at
events@hotels.org.my and markpeter.sabah@gmail.com .
• You are required to demonstrate the technique and skills on caramelisation.
• The colour can be best described as that of an old copper pan. Perfect caramel should be cooked until its dark, reddishbrown, and just past the point where it starts to smoke.
• Preparation of fruits can be done prior to the proper competition after the briefing.
•
All other preparation except sauces and coulis must be executed on the spot. Two (2) portions must be prepared
simultaneously within 10 minutes; one (1) portion for display and one (1) portion for the Judges.
• Standard measure for all recipes must be expressed in centiliters (cl).
Competition Schedule – 26th-28th September 2017
Competition Schedule – 29 September 2017
Briefing
: 8.30am
Mise-en-place
: 9.15am – 9.45am
Competition start
: 10.00am
Fruit Flambé
: 10 minutes per participants
Q&A
: 05 minutes
Removal of Display
: 12.00noon
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 Organiser 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.
Disqualification
The Organiser have the right to disqualified on following :•
NON-HALAL ingredients are not allowed
•
Communicating with Team Leader, Manager, Supervisor, Instructor, Trainer, Lecturer and colleague while competition on
going.
•
Using, Texting, Playing mobile phone while competition on going.
•
Serving staled, rotten, expired and banned ingredients.
•
Judges’ decision is final.
Culinaire Malaysia 2017 | Page 39 of 79
GOLD OPULENCE SERVICE
Class 33 •
Fruit Flambé
NOTES
• The Secretariat of Culinaire Malaysia 2017 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 Medal’s 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 medalists with the same score, the winner with the highest cumulative score in
Flambé and Caramelisation Techniques will qualify for the Best of the Best Challenge.
• If there is only one (1) Gold medalist and two (2) or more Silver medalists, the Silver medalist with the highest cumulative
score in Flambé 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:
•
•
Table Setting (class 31), Fruit Flambé (class 33), and Cocktail (class 36)
Points accumulated from any other classes will not be included for this award.
Team Pre-briefing
Event Eve Site briefing
: Monday, 11 September 2017 at 1400 hours at Federal Hotel, Kuala Lumpur
: Monday, 25 September 2017 at 1400 hours at Kuala Lumpur Convention Centre, Main Competition
Hall
Judging Criteria (Class 33)
Flambé Techniques (No flame, No burst of flame)
0 – 15 points
Caramelisation Techniques
0 – 20 points
Taste (Salty, Savoury, Sour, Bitter, Sweet, Spicy)
0 – 10 points
Innovation - Recipe – Originality
0 – 10 points
Correct Measurement / Concoction
0 – 10 points
Method Of preparation/correct Steps
0 – 05 points
Safety / Hygiene Practices
0 – 05 points
Mise-en-place (Arrangement Of Flambe Table)
0 – 05 points
Name
0 – 05 points
Timing / Speed
0 – 05 points
Personal Grooming Standards
0 – 05 points
Organization / Presentation
0 – 05 points
Culinaire Malaysia 2017 | Page 40 of 79
GOLD OPULENCE SERVICE
Class 34 •
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.
Recipe and a photograph must be submitted by 1st August 2017 to Culinaire Malaysia 2017 Secretariat via email at
events@hotels.org.my and markpeter.sabah@gmail.com .
Disqualification
The Organiser have the right to disqualified on following :•
NON-HALAL ingredients are not allowed
•
Communicating with Manager, Supervisor, Instructor, Trainer , Lecturer and colleague while competition on going.
•
Using, Texting, Playing mobile phone while competition on going.
•
Serving staled, rotten, expired and banned ingredients.
•
Judges’ decision is final.
2.0
THE COMPETITION
• Competitors will be judged by four (4) Sensory Judges, two (2) Technical Judges and one (1) Head Judge.
• 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.
• The order in which the drinks are served is the competitors’ decision; however, each category of drinks must be served
consecutively.
• Each category of drinks may be served at the competitor’s 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).
• All four drinks within each category must be identical in content.
• All four drinks within each category of drinks must be prepared using the same coffee.
• Competitors can prepare each category of drinks (i.e. the espressos, cappuccinos, and signature beverages) using
different coffee.
• 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.
• Competitors may produce as many drinks as they like during the competition. Only the drinks served to the judges will
be evaluated.
2.1
BEVERAGE DEFINITION
2.1.1
Espresso
• An espresso is a one-ounce beverage (25 to 35ml including crema).
• An espresso is prepared with various grams of coffee (depending on the coffee and the grind).
• The espresso will be brewed at a temperature between 195-205 degrees Fahrenheit or 90.5-96 degrees Celsius.
• The espresso machine brewing pressure will be set between 8.5 to 9.5 atmospheres.
• Extraction time is recommended to be between 20 to 30 seconds; however, not mandatory.
• Extraction times must be within a 3.0-second variance of each other within each category of drinks.
• The espressos must be served in a two- to three-ounce (60 to 90ml) cup with a handle.
• The espressos must be served to the judges with a spoon, napkin and water.
2.1.2
Cappuccino
• A cappuccino is a coffee and milk beverage that should produce a harmonious balance of rich, sweet milk and
espresso.
• The cappuccino is prepared with one (1) single shot of espresso, textured milk and approximately 1 centimeter of
foam depth (assessed vertically).
• A traditional cappuccino is a five- to six-ounce beverage (150 to 180ml).
• The cappuccinos may be served with latte art or traditional style.
• The cappuccinos must be served in a five- to six-ounce (150 to 180ml) cup with a handle.
• Any additional toppings, sugar, spices or powdered flavourings are not allowed.
• The cappuccinos must be served to the judges with a spoon, napkin and water.
Culinaire Malaysia 2017 | Page 41 of 79
GOLD OPULENCE SERVICE
Class 34 •
2.1.3
Barista Championship
Signature Beverage
• A signature beverage is a freestyle espresso-based beverage created by the competitor.
• It should be a beverage; the judges must be able to drink it.
• Each of the four signature beverages must contain a minimum of one espresso shot.
• The espresso must be prepared during the competitor’s performance time.
• A distinct taste of espresso must be present.
• The signature beverage can be any temperature.
• Any ingredients may be used in the signature beverage with the exception of alcohol, alcohol extracts or by -products,
or illegal substances.
• 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.
• 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.
• No ingredients or substances other than ground coffee may be placed in the porta filters.
2.1.3.2
Score Sheet Penalties
• If alcohol and/or illegal substances are discovered as an ingredient in the signature beverage, the signature beverage
will receive zero points on all points available on the sensory score sheets in the signature beverage category.
• If ingredients or substances other than ground coffee are placed, in a porta filter, the competitor’s signature beverage
will receive zero points on all points available on the technical and sensory score sheets in the signature beverage
category.
• If each signature drink does not contain a minimum of one espresso shot, the signature beverage will receive a score
of zero for taste balance on the sensory score sheets in the signature beverage category.
3.0
COMPETITION PROCEDURE
• The competition space will consist of a stage with three competition stations, numbered 1, 2, and 3.
• Each competitor will be assigned a start time and station number.
• Each competitor will be given 45 minutes at their assigned station, made up of the following segments:
• 15 minutes Preparation Time
• 15 minutes Competition/Performance Time
• 15 minutes Clean-Up Time
• The competition flow will follow the process outlined in the following chart.
Station No. 1
15 min Preparation 1st Barista
15 min Competition 1st Barista
st
15 min Clean-Up 1 Barista
th
Station No. 2
Station No. 3
15 min Preparation 2nd Barista
15 min Competition 2nd Barista
15 min Preparation 3rd Barista
15 min Preparation 4 Barista
15 min Clean-Up 2 Barista
15 min Competition 3rd Barista
15 min Competition 4th Barista
15 min Preparation 5th Barista
15 min Clean-Up 3rd Barista
th
15 min Clean-Up 4 Barista
nd
th
15 min Competition 5 Barista
15 min Preparation 6th Barista
15 min Clean-Up 5th Barista
15 min Competition 6th Barista
15 min Clean-Up 6th Barista
• 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, competitors with the six highest scores will go on to compete in the
finals. The competitor’s scores from each round will not carry over to the next round.
• Following the finals there will be an awards ceremony where finalists will be awarded sixth through first place.
Culinaire Malaysia 2017 | Page 42 of 79
GOLD OPULENCE SERVICE
Class 34 •
4.0
Barista Championship
MACHINERY, ACCESSORIES & RAW MATERIALS
4.1 ESPRESSO MACHINE
Competitors must use the espresso machine supplied by the official espresso machine sponsor.
The espresso machine provided by the Organiser has a fixed technical configuration and cannot be altered by the competitors.
The espresso machine will be calibrated to the following specifications: The temperature will be set between 195-205 degrees F
(90.5-96 degrees C), and the pump pressure set between 8.5 and 9.5 bars.
4.1.1
No Liquids or Ingredients on Machine
No liquids or ingredients of any kind may be placed or poured on top of the espresso machine (i.e. no water in cups, no
pouring or mixing liquids or ingredients, no warming ingredients). If a competitor places or pours liquid or ingredients on
top of the machine, he/she will receive zero (0) points for the Station Management category on both technical sheets.
4.1.2
Disqualification
Competitors may not change, adjust or replace any element, setting, or component of the espresso machine. Any
changes or adjustments made may be grounds for disqualification (i.e. the port filters, insert baskets, temperature
pressure, steam wand tips, etc…). Any damage to the competition equipment due to misuse or militant is grounds for
disqualification.
4.2 GRINDER
Competitors have the option of using the official grinder provided, bringing their own grinder(s) or using both the provided grinder
and their own grinder. Competitors may not use more than two grinders during their performance.
4.3 ADDITIONAL ELECTRICAL EQUIPMENT
Competitors may bring up to two pieces of additional electrical equipment to be used during their performance. Competitors must
notify the Organiser prior to arriving of any additional electrical equipment they are bringing (i.e. hot plate, hand mixer, etc.)
4.4 PROVIDED EQUIPMENT & SUPPLIES
Each competitor station will be equipped with the following:
•
•
•
•
•
•
•
•
•
•
•
•
•
Machine Table (For espresso machine, grinder and blender) L: 1,80m W: 0,90m H: 0,90m
Work Table (Forms an "L" shape extending from the left of the station table, used for trays, glassware and additional
accessories) L: 2,70m W: 0,60m H: 0,90m
Presentation Table (Judges’ table) L: 1,80m W: 0,60m H: 1,00m
Mini-Refrigerator
Espresso Machine
Grinder
Blender
Knock Box
Mini-Ice Machine
Ice Scoop
Whole Milk
Trash Can
Waiter’s Cart (For use during preparation and clean-up time)
4.5 EQUIPMENT & SUPPLIES
Competitors are required to bring all supplies necessary for their presentation (milk and ice will be provided for use). Competitors
should make allowances for breakage during travel and/or during the competition. Competitors are responsible for and in charge
of their own equipment and accessories while at the competition. The Organiser, volunteers and event staff are not responsible
for the safety of items left in the competitors’ preparation room or competition area.
Competitors must bring the following:
• Coffee (For practice and the competition)
• Grinder(s) (Optional)
• Blender (Optional)
• Additional Electrical Equipment (Maximum two items)
• Tamper
• Shot Glasses
• Steaming Pitchers
• Milk (Optional)
• Cups & Saucers (For all 12 drinks, including spares)
• Spoons
• Any Specific Utensils Required
• All equipment/accessories required for the signature beverage
• Napkins
• Water glasses (for four sensory judges)
• Water (for four sensory judges)
• Bar towels/clean cloths (For practice and the competition)
• Cleaning supplies (Counter brush, grinder brush, etc.)
• Tray (For serving drinks to the judges)
• All accessories (For judges presentation table)
• Waiter’s cart (Optional)
Culinaire Malaysia 2017 | Page 43 of 79
GOLD OPULENCE SERVICE
Class 34 •
5.0
Barista Championship
COMPETITOR INSTRUCTIONS PRIOR TO PREPARATION TIME
5.1 COMPETITORS’ ORIENTATION MEETING/BRIEFING
Prior to the start of the competition, a Competitors’ Orientation Meeting will take place. This meeting is mandatory for all
competitors. During this meeting, the Organiser will make announcements, explain the competition flow, and cover the
competition schedule. This will be an opportunity for competitors to ask questions and /or voice concerns to the organiser.
5.2 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 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.
5.3 COMPETITION MUSIC
Competitors may bring music on one CD to be played during his/her competition time. Music may not contain profanity.
Competitors must mark the CD case clearly with his/her name. It is the competitor’s responsibility to give the Organiser or Audio
Visual staff his/her CD prior to the start of the competition. It is also the competitor’s responsibility to retrieve the CD from the
WBC Event Manager or Audio Visual staff after the competition. CDs that are not retrieved will be discarded after the competition.
5.4 PUNCTUALITY
Competitors should be in the preparation/practice area 30 minutes prior to his/her scheduled preparation time. Any competitor
who is not onsite at the start of his/her 15 minutes of preparation time may be disqualified.
5.5 STATION SET-UP
The head runner will be responsible for ensuring that each competitor’s station is set as the competitor has requested prior to
his/her preparation time (i.e. the head runner will make sure each competitor’s grinder, blender and/or other electrical equipment
are placed to the right or the left of the espresso machine per the competitor’s request).
5.5.1
Set-Up Grinder and Additional Electrical Equipment
If a competitor has brought his/her own grinder and/or additional electrical equipment, the competitor needs to inform the
WBC Event Manager prior to the start of competition. The head runner will contact the competitor prior to his/her
preparation time. If the competitor would like to help the head runner take his/her own grinder and/or additional electrical
equipment to the station, this will be allowed; however, once the item(s) is in place and plugged in, the competitor will not
be allowed to touch the item(s) and must leave the stage immediately.
Please note: No coffee beans may be placed in the hopper until the competitor’s preparation time.
5.6 SUPPORTERS/ASSISTANTS
No person(s) other than the competitor, his/her interpreter and WBC volunteers and officials may be in the area during the
competitor’s preparation, performance and clean-up time.
5.7 WHEEL SUPPLIES
A waiter’s cart will be available for the competitors to transport his/her items to and from the competition area. Prior to the
competitor’s 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 competitor’s
request. Once the station set up meets the competitor’s 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 competitor’s station.
Culinaire Malaysia 2017 | Page 44 of 79
GOLD OPULENCE SERVICE
Class 34 •
6.0
Barista Championship
PREPARATION TIME
6.1 BEGIN PREPARATION TME
Each competitor will have 15 minutes of preparation time. Once the prior competitor begins their competition time, the next
scheduled competitor may begin his/her 15-minute preparation time upon advisement from the WBC Event Manager and/or the
preparation timer. The purpose of the preparation time is to set up the station and prepare the bar for competition.
Once the competitor has arrived at his/her assigned station and agreed that the station is set to his/her specifications, the official
preparation timekeeper will ask the competitor if he/she is ready to begin. Before WBC Rules and Regulations Version: 2008.8.15
Page 10, the competitor is allowed to touch anything at his/her station, the competitor must press the start button on the remote
control attached to the clock to begin his/her 15 minutes of preparation time. The designated official preparation timekeeper will
begin a stopwatch the moment the competitor presses the start button on the remote control.
6.2 CART
Competitors must unload his/her supplies off the cart on his/her own. The preparation timer will wheel the cart off at the end of
the competitor’s preparation time. The waiter’s cart will not be allowed in the area during the performance/competition time.
Please note: If items are left on the cart after the competitor’s preparation time has ended, the competitor may not remove any
items off the cart. Competitors will be able to retrieve left items on the cart once his/her competition time has begun – See 8.2
Forgotten Accessories.
6.3 JUDGES’ PRESENTATION TABLE
The judges’ presentation table can be set during the competitor’s preparation time. Water for the judges is allowed to be set on
the judges’ presentation table during the competitor’s preparation time; however, the water should not be pre-poured into glasses
prior to the start of the competitor’s performance/competition time. If a competitor does not wish to pre-set the judges’ presentation
table during his/her preparation time he/she can set the table at the start of his/her competition/performance time.
6.4 PRACTICE SHOTS
Competitors are allowed and encouraged to pull practice shots during their preparation time. “Pucks” (also known as “cakes”) are
allowed to be left in the porta filters at the start of the competitor’s competition time.
6.5 PRE-HEATED CUPS
Cups can be preheated during the competitor’s preparation time. However, no water may be present in cups at the start of the
competitor’s competition time.
6.6 END OF PREPARATION TIME
Competitors will not be allowed to exceed the 15 minutes of preparation time. The timer will give the competitor a ten minute, five
minute, three minute, one minute, and thirty second warning during his/her 15 minutes of preparation time. At 15 minutes, the
official preparation timekeeper will call “time” and ask the competitor to step away from the station.
7.0
COMPETITION TIME
7.1 BEGIN COMPETITION TIME
The Judges will ask the competitor if he/she is ready to begin. Before the competitor introduces himself/herself to the judges, the
competitor must press the start button on the remote control attached to the clock to begin his/her 15 minutes of
competition/performance time. The designated competition timekeeper will begin a stopwatch the moment the competitor presses
the start button on the remote control.
Tracking time elapsed during the 15-minute competition/performance time is the responsibility of the competitor, though he/she
may ask for a time check at any point. The competition timekeeper will give the competitor a ten minute, five minute, three minute,
one minute, and thirty second warning during his/her 15 minutes of competition time.
Please note: If the clock has malfunctioned for any reason, competitors may not stop his/her time.
7.2 COMPETITOR INTRODUCTION
At the start of the competitor’s competition time, he/she will introduce him/herself to the four sensory judges and the head judge.
The four sensory judges and head judge will be behind the judges’ presentation table. Once the 15 minutes of competition time
have begun, the competitor may set the judges’ presentation table, if he/she have not done so already during his/her preparation
time.
7.3 SERVE REQUIRED BEVERAGES
All drinks must be served at the judges’ presentation table.
See 2.0 THE COMPETITION and 2.1 BEVERAGE DEFINITIONS.
Competitors are required to serve water to the four sensory judges. Competitors can serve water to the judges at the start of the
performance time, or when the first set of drinks are served.
7.4 RUNNERS CLEAR THE SERVED DRINKS
After each set of drinks has been served to and evaluated by the judges, a runner will clear the drinks from the judges’ presentation
table upon the head judge’s signal. The runner will clear only the cups, saucers and spoons. If a competitor has special
instructions for the runner he/she will need to explain these instructions to the WBC Event Manager and the runner before the
start of his/her competition time.
7.5 STATION PERIMETERS
Competitors may not utilize any space around or under any competition tables for storage. Competitors may only utilize the tops
of the competition tables during his/her performance.
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7.6 END COMPETITION TIME
Competition time will be stopped when the competitor presses the stop button on the remote control attached to the clock or
raises his/her hand and calls “time.” If the competitor chooses to call “time” without pressing the stop button on the remote control,
the competitor must make a clear and audible signal to the official timekeeper and head judge. The competitor may choose to
end the performance time and stop the clock whenever he/she wishes. For example, competitors can stop the clock once his/her
final drink is placed on the presentation table to be served to the judges, or competitors can choose to go back to their station to
clean before stopping the clock and ending their performance time. Once the competitor stops the clock, the official timekeeper
will stop the stopwatch. If the competitor stops the clock, the head judge will record the time from the clock. If not, the head judge
will record the time from the official competition timekeeper’s stopwatch.
The maximum timeframe (without penalty) for the competition/presentation is 15 minutes. Competitors will not be penalized for
finishing early.
7.7 COMMUNICATION AFTER THE COMPETITION TIME
Competitors may not continue to talk to the judges once their competition time has ended. Any conversation after the competitor’s
competition time will not count towards his/her total score. Competitors may continue to talk to the Master of Ceremonies after
the competition time has ended; however, the judges will not consider any conversation or explanation given after the competition
time.
7.8
OVERTIME PENALTIES
• 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.
• One point for every second the competitor goes over the allotted 15-minute period will be deducted from the
competitor’s total score.
• The maximum amount of points that can be deducted from a competitor’s total score is 60 points.
• 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.)
8.0
TECHNICAL ISSUES
• During the preparation and/or competition time, if a competitor feels there is a technical problem with:
• The espresso machine (i.e. loss of power, steam pressure, control system malfunction, lack of water or drain
malfunction).
• The grinder
• Any additional electrical equipment (excluding the competition clock)
• The audio visual equipment (i.e. the competitor’s 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.
•
•
•
•
•
•
8.2
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 competitor’s
time will resume.
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.
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.
If it is determined that the technical issue is due to competitor error or the competitor’s 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.
Unfamiliarity with competition equipment is not grounds for a technical timeout.
Inconsistency or variation between group heads requiring adjustment is only grounds for technical timeout during
preparation time.
OBSTRUCTIONS
• 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.
• 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 judge’s
responsibility to oversee this issue.
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8.3
Barista Championship
FORGOTTEN ACCESSORIES
• 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.
• 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.
• Nothing may be delivered by the runners, supporters, team members or the audience.
9.0 CLEAN-UP TIME
Once a competitor has finished his/her competition time, he/she should begin cleaning up the station. A station runner will bring
the waiter’s cart back out for the competitor to load his/her supplies on. If a competitor brought his/her own grinder and/or electrical
equipment, the station runner can help the competitor to remove these items from the station. Competitors are expected to
remove all their personal equipment and supplies and thoroughly wipe down their station. The judges do not evaluate the cleanup time.
10.0 POST COMPETITION
10.1 SCOREKEEPING
10.1.1
WBC Official Scorekeeping
The WBC official scorekeepers are responsible for keeping all scores confidential.
10.1.2
Competitor’s Total Score
The competitor’s total score will be tallied by adding the total of both technical score sheets and all four sensory score
sheets. Please note the head judge score sheet does not count towards the competitor’s total score.
10.1.3
Tie Scores
If there is a tie between two or more competitors the official scorekeepers will total all the involved competitor’s 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).
11.0 JUDGING CRITERIA
11.1 COMPETITION AREA
The two technical judges will evaluate the competition area for cleanliness at the beginning and end of the
performance/competition time.
11.2 TASTE EVALUATION
Points will be awarded for the taste of each individual drink (i.e. espresso, cappuccino and the signature beverage). Points will
also be based on raw materials used and style of the beverage. Competitors should strive for a harmonious balance of sweetness,
bitterness, acidity, and aromatics. Competitors are advised to explain verbally to the judges why they chose their particular coffee,
the basic roast profile, the espresso blend structure, the major taste elements, the ingredients used in the signature beverage
and the philosophy behind the drinks served.
11.3 BEVERAGE PRESENTATION
Points will be awarded based on the visual presentation of the drinks including cups, glasses and accessories. This includes
elements such as cleanliness of cups and saucers (no spills or drips on cups), consistency of drinks and creativity and style of
presentation.
11.4 TECHNICAL SKILLS
Points will be awarded based on the competitor’s technical knowledge and skills operating the espresso machine and grinder.
11.5 JUDGES TOTAL IMPRESSION
Points will be awarded based on the judges’ overall impression of the competitor, his/her skills, taste of drinks, and personal and
beverage presentation.
12.0 TECHNICAL EVALUATION PROCEDURE
The following is an explanation of the technical score sheet. Each competitor will be evaluated by two technical judges.
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12.1 EVALUATION SCALE
The evaluation scale is the same for both technical and sensory judges.
Yes = 1
No = 0
Good = 3
Unacceptable = 0 Acceptable = 1
Average = 2
Very Good = 4
Excellent = 5
Extraordinary = 6
There are two types of scores: the Yes/No Score, and the Zero to Six Score.
Yes/No Score
The competitor receives one point for a score of Yes on this item, and zero points for a score of No.
Zero to Six Score
With the zero to six score, it is acceptable to use half point increments between 1.0 and 6. Half points are written using a decimal
point (not a fraction). For example, 1.5, 2.5, 3.5. The lowest score with value is one (1). A score of 0.5 may not be used. A score
of zero is used when something is totally unacceptable. Both a score of zero and six require the approval of the Head Judge.
12.2 TECHNICAL SCORE SHEET – PART I
Part I - Station Evaluation At Start-Up
Competition Area
Clean working area at start-up / Clean cloths
0 to 6
6
/6
12.2.1 Clean working area at start-up/Clean cloths
• The cleanliness and organization of the competitor’s work station (work table, prep table, top of machine) will be
evaluated on a scale between 1 and 6. If the area is messy, a 1 can be given.
• It is permissible to have a small amount of coffee grounds around the grinder. The competitors are allowed to work,
therefore we do not score zero due to some coffee around the grinder.
• Verify the competitor’s ability to organise the working area in a practical and efficient way.
• Too much pre-preparation should be marked down (i.e. milk in the pitchers, pre-poured water in the water glasses,
etc.)
• A minimum of 3 clean cloths should be available when the performance time starts. The cloths must be clean and
have a purpose (i.e. one for the steam wand, one for drying/cleaning baskets, one for bar clean up. A towel on the
competitor’s apron/person is included in this count.)
• The cups should be warming. The cups should be placed on the top of the espresso machine, unless the competitor
is using his/her own device to warm the cups. There should be no water in the cups at the start of the competitor’s
competition time.
• Competitors may have pucks in the porta filters at the start of his/her competition time. This will not count against
clean area at start up.
12.3 TECHNICAL SKILLS ESPRESSO – PART II
Please take note the technical skills standards are the same for all 3 beverages. The technical score sheet is the same in Part II,
III and IV.
Technical Skills
Flushes the group head
Dry/clean filter basket before closing
Acceptance spill/waste when closing/grinding
Consistent closing and tampering
Cleans porta filters (before inserts)
Immediate insert and brewing
Extraction time (within 3 second variance)
0 to 6
/12
Yes
No
/5
17
12.3.1 Flushes the group head
The flushing of the group head must occur prior to each extraction (either after removal of the porta filter from the group or just
before re-insertion.) If the group head was flushed prior to the extraction of the served beverages, the judge will mark, Yes.
12.3.2 Dry/clean filter basket before dosing
If the filter basket was dried and cleaned prior to the served beverages, the judge will mark, Yes.
12.3.3 Acceptable spill/waste when dosing/grinding
Spill/waste is ground coffee that was not used during the competition/performance time. (Spill/waste can be found in the dosing
chamber, in the knock box, on the counter, in the trash, on the floor, etc.) Waste that is created by beverages that are not served
does not count towards a competitor’s total waste. Acceptable spill/waste is up to 5 grams of unused coffee per beverage category.
In order to earn maximum points the waste should not exceed 1 gram of unused coffee per beverage category. Wasting more
than 5 grams of coffee per beverage category should result in 0 points. A reasonable (not excessive) amount of coffee ground
for the purposes of purging grounds from the grinder is not included in waste.
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12.3.4 Consistent dosing and tamping
There are different methods for dosing coffee. Consider shot volume and shot times in this evaluation. (Does the method achieve
the objective 25 – 35 ml (30 ml +/- 5 ml) of extracted coffee within a 3 second variance?)
The competitor should be demonstrating a consistent method for dosing and tamping. The competitor should evenly distribute
the coffee grounds, followed by levelled tamping of adequate pressure. Cultural differences should be taken into consideration.
12.3.5 Cleans porta filters (before insert)
Clean the basket rim and side flanges of porta filter before insert into the machine. If okay, the judge will mark, “Yes”.
12.3.6 Immediate insert and brewing
The competitor should start the extraction immediately after inserting the port filter into the machine without any delay, (“Basket
to the gasket – finger to the ringer.”) If done, the judge will mark, Yes.
12.3.7 Extraction time (within 3 second variance)
Judges will time all shots extracted and determine whether shot extraction times are within a 3-second variance. If the extraction
time is within a 3.0-second variance of each other within each category of drinks, the judge will mark, Yes. Extraction time begins
when the competitor activates the machine’s pump. Shot times for shots that are not served are not included in this score.
12.4
TECHNICAL SKILLS CAPPUCCINO – MILK FROTHING – PART III
Please take note that the first 7 evaluation areas are the same as under the Espresso Evaluation – Technical Skills.
12.4.1 Empty/clean pitcher at start
The competitor should pour cold, fresh milk into a clean pitcher, which must not have been filled during the preparation
time. The pitcher should be clean on both inside and on the outside.
12.4.2 Purges the steam wand before steaming
The competitor should purge the steam wand before inserting it into the milk pitcher.
12.4.3 Cleans the steam wand after steaming
The steam wand should be cleaned with a dedicated bar towel.
12.4.4 Purges the steam wand after steaming
The competitor should purge the steam wand after steaming the milk.
12.4.5 Clean pitcher/acceptable milk waste at end
The pitcher should be more or less empty after the cappuccinos have been prepared. Acceptable waste is no more than
10cl/3oz. per steam pitcher.
12.5
TECHNICAL SKILLS SIGNATURE BEVERAGE – PART IV
Please take note the evaluation areas are the same as under the Cappuccino Evaluation – Technical Skills.
Technical Skills
0 to 6
Yes
No
0 to 6
Yes
No
Flushes the group head
Dry/clean filter basket before closing
Acceptance spill/waste when closing/grinding
Consistent closing and tampering
Cleans porta filters (before inserts)
Immediate insert and brewing
Extraction time (within 3 second variance)
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
/12
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12.6
TECHNICAL – PART V
Technical Skills
0 to 6
Yes
No
Station Management
Clean porta filter sprouts/
Avoided placing spouts in closer chamber
/6
12.6.1
•
•
•
•
•
•
•
7
/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 channeling or holes, excessively wet or dry pucks, and consistency of
pucks (in group shots).
The technical judges will evaluate the competitor’s work-flow throughout the presentation, including: the organization and
placement of tools, cups and accessories; the competitor’s movement and flow in and around the work station; the
cleanliness and maintenance of the station (equipment, counters, towels, pitchers); the management of coffee and
ingredients (milk, signature beverage ingredients).
A zero (0) will be awarded for any liquid or ingredients on top of the machine.
12.6.2 Clean porta filter spouts/Avoided placing spouts in doser chamber
• The competitor needs to remove any water or grounds on the porta filter spouts by cleaning the spouts. Rinsing, using a
towel, and wiping with fingers are all acceptable methods for achieving clean spouts.
• During levelling, the competitor should not place porta filter spouts directly over the dosing chamber (this could allow
water to contaminate the dosing chamber).
12.7
STATION EVALUATION AT END – PART VI
Competition Area
Clean working area at end
General hygiene throughout presentation
Proper usage of cloths
0 to 6
Yes
/6
No
/2
8
12.7.1 Clean working area at end
It is permissible to have a small amount of coffee grounds around the grinder. The competitors are allowed to work, therefore we
do not score zero due to some coffee around the grinder. The cleanliness of the area is evaluated on a scale between 1and 6. If
an accident should occur (i.e. a competitor spills one of the drinks), the competitor should have it cleaned up by the end of his/her
performance time. Cleaning while working (removing spent grounds, wiping tables) will help the competitor’s score, as well as
cleaning the station before he/she ends his/her performance time. All wares and tools (tamper’s, cups, trays, pitchers, etc.) are
included in this evaluation including items on the espresso machine and work tables. Spent pucks are allowed to be in the porta
filters at the end of performance and are not part of this score.
12.7.2 General hygiene throughout presentation
The judge will determine this score based the competitor’s hygiene throughout their entire presentation.
12.7.3 Proper usage of cloths
When the competitor’s presentation time begins, the competitor must have a minimum of 3 cloths and each should have a purpose.
The judges must evaluate the usage of these cloths. The competitor should use one for the steam wand, one for cleaning the
filter basket and one for the workstation.
In order to receive a “No” in this area, the competitor would need to:
• Use a non-dedicated cloth to clean a steam wand (using it for some other purpose other than using it to clean a steam wand).
• Do something that is not sanitary or food safe with a cloth (touching it to face, mouth, etc.)
• Use a cloth once it has touched the floor or dropped.
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13.0
SENSORY EVALUATION PROCEDURE
The following is an explanation of the sensory score sheet. Each competitor will be evaluated by four sensory judges.
13.1
EVALUATION SCORE
The evaluation scales are the same for both technical and sensory judges.
Yes = 1
No = 0
Unacceptable = 0
Acceptable = 1
Average = 2
Good = 3
Very Good = 4
Excellent = 5
Extraordinary = 6
13.2
ESPRESSO EVALUATION – PART I
Espressos will be evaluated using the following protocol by all sensory judges. It is important that sensory judges follow this
protocol consistently. Sensory judges will complete all steps of the evaluation before recording scores.
Taste Evaluation of Espresso
Colour of crema (hazelnut, dark brown, reddish reflection)
Consistency and persistence of crema
0 to 6
/12
0 to 6
Taste balance (harmonious balance of sweet/acidic/bitter)
Taste balance (full bodied, round, smooth)
x4=
x4=
/48
Beverage Presentation
Correct Espresso cups used (60-90ml with a handle)
Served with accessories (spoon, napkin and water)
Yes
No
62
/2
13.2.1 Colour of crema
Judges will visually evaluate the appearance of the crema for correct colour and appearance. The colour of crema should be
hazelnut, dark brown and/or have a reddish reflection. Crema that is pale or not present is unacceptable, and should result in
zero (0) points.
13.2.2 Consistency and persistence of crema
Crema must be present when espresso is served. The crema should be dense and smooth. Judges will gently stretch the crema
by tilting the demitasse in one direction. This will help the judge determine the thickness of the crema, and whether it is persistent
and long lasting, with no centre break-up.
Note: The evaluation of colour and consistency of crema needs to be done QUICKLY. The taste balance is the most important
score, and judges must be sure to taste the espresso quickly while it is fresh.
13.2.4 Tactile balance
The balance should be full bodied, round and smooth. Judges perception of viscosity will have an influence.
13.2.5 Correct espresso cups used
Espressos must be served in a two- to three-ounce (60 to 90 ml.) cup with a handle.
13.2.6 Served with accessories
The espresso must be served with a spoon, napkin, and water. All of these items must be present for the competitor to receive a
“Yes” score. If one (or more) item is missing at the time the espresso is served, the judge will mark, “No.”
13.3
CAPPUCCINO EVALUATION – PART II
Cappuccinos will be evaluated using the following protocol by all sensory judges. It is important that sensory judges follow this
protocol consistently. Sensory judges will complete all steps of the evaluation before recording scores.
Taste Evaluation of Cappuccino
Visually correct cappuccino (traditional or latte art)
Consistency and persistence of foam
0 to 6
/12
0 to 6
Taste balance (served at an acceptance temperature, a
harmonious balance of rich sweet milk/espresso)
x4=
/24
Beverage Presentation
Correct Cappuccino cups used (150-180ml with a handle)
Served with accessories (spoon, napkin and water)
Yes
No
/2
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13.3.1 Visually correct cappuccino
Judges will visually evaluate the cappuccino to determine the visual score. On the surface, the cappuccino should have a colour
combination of milk and coffee, with a smooth and possibly glossy/glass like appearance. This score is for visual evaluation
(surface review) only. Look for symmetrical design, a contrast of colour with crema colour all the way around the rim of the
cappuccino cup with a smooth, glossy, appealing appearance.
(Note: It is not acceptable for cappuccinos to be topped with any additional spices and/or powders.)
13.3.2 Consistency and persistence of foam
Using a spoon, the sensory judges will gently but quickly push back the foam to get a sense of the depth and texture of the foam.
The foam should extend at least 1 cm into the cappuccino to achieve a score of very good (4) or higher. The foam should be
smooth, silky and consist of only micro-bubbles. This evaluation will happen quickly and gently and without disturbing the entire
surface of the cappuccino. Judges will not taste the cappuccino from the spoon.
Note: It is important for judges to evaluate the visual appearance and consistency of foam QUICKLY. The taste balance is the
most important score and the judge should taste the cappuccino within a few seconds of being served so that it is fresh.
13.3.3 Taste balance
The cappuccino is a hot beverage that should be served at a temperature that is immediately consumable. Sensory judges will
choose a spot on the cup different from the area that was disturbed in the foam evaluation and will take a sip from the cappuccino.
The texture of the foam, temperature of the beverage, and the taste of the coffee and milk will be included in the taste evaluation.
After the initial tasting sip, the sensory judges will revisit the cappuccino for at least one additional sip. The taste balance should
be a harmonious blend of the sweetness of the milk and an espresso base that works well with the milk.
13.3.4
Correct cappuccino cups used
Cappuccinos must be served in a five- to six-ounce (150 to 180 ml.) cup with a handle.
13.3.5
Served with accessories
The cappuccino must be served with a spoon, napkin, and water. All of these items must be present at the time the cappuccino
is served for the barista to receive a “Yes” mark. If one (or more) of the items is missing, mark “No.”
13.4
SIGNATURE BEVERAGE EVALUATION – PART III
See 2.1.3 for Signature Drink Definition.
Score Sheet Penalties
• If alcohol and/or illegal substances are discovered as an ingredient in the signature beverage, the signature
beverage will receive zero points on all points available on the sensory score sheets in the signature beverage
category.
• If ingredients or substances other than ground coffee are placed, in a porta filter, the competitor’s signature
beverage will receive zero points on all points available on the technical and sensory score sheets in the
signature beverage category.
• If each signature drink does not contain a minimum of one espresso, shot the signature beverage will receive
a score of zero for taste balance on the sensory score sheets in the signature beverage category.
After the competitor’s performance time has ended, a sensory judge may ask the head judge to verify that there is
no alcohol in the signature drink. When this occurs, the head judge will request that the competitor provide
ingredient confirmation by showing the head judge the original bottles and/or packaging of ingredients in order to
verify that no alcohol is present.
Signature beverage evaluations vary due to the variety of options presented by the competitor. Sensory judges will
complete all steps of the evaluation before recording scores.
Part III - Signature Beverage Evaluation
Evaluation Signature Beverage
Well explained and presented appealing look (elegant,
clean, usage of cup / glass)
Creativity
0 to 6
/18
0 to 6
Taste balance (according to content, taste of espresso)
x4=
/24
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GOLD OPULENCE SERVICE
Class 34 • Barista Championship
13.4.2 Well explained and presented
The competitor must explain the signature drink to the judges. In order to achieve a high score, the explanation should include
the ingredients, preparation method, and the flavours and/or aromas the judges should experience. The description should
include the coffee used and the connection between the coffee and the other ingredients. The competitor should explain if the
drink is served hot, warm, cold, or some combination of these temperatures.
Sensory judges will listen to the explanation of ingredients, preparation method, and use of coffee given by the competitor. Judges
will take notes. When determining this score, the judge should consider whether or not there is a correlation between what was
described and prepared, and the actual taste and aromas of the signature beverage.
The competitor must explain to the sensory judges how to drink the beverage (smell, stir, sip, etc.). The sensory judges will listen
for, and follow, to the best of his/her ability, any competitor instructions about how to experience the signature beverage. If no
information or instructions are given, judges will use common sense to evaluate the signature beverage. In every case, judges
should take a minimum of two sips of the signature beverage.
The explanation of the signature beverage should occur during the competitor’s presentation time. Any explanation given by the
competitor after the completion of the presentation time (clock is stopped and/or the competitor calls “time”) will not be considered
by the judges.
13.4.3 Appealing Look
Judges should look for a signature beverage to be served in a glass or container that is appealing in appearance, and appropriate
for the beverage. The toppings, accessories and garnishes should all add to the beverage’s visual appearance.
13.4.4 Creativity
Judges should evaluate the competitor’s creativity in developing and presenting the signature beverage. Ingredients that
complement and showcase the espresso while creating an interesting experience for the judges will score high marks in this area.
13.4.5 Taste balance
Judges look for a correlation between the ingredients used in the signature drink, the competitor’s explanation, and the sensory
experience of the drink. The espresso taste should be dominant and easy to identify in order to get high marks in this category.
Judges must follow any drinking instructions provided by the competitor.
13.5
BARISTA EVALUATION – PART IV
Customer Service Skills
Presentation: Professionalism/Dedication/Passion
Attention to details/All accessories available
Appropriate apparel
0 to 6
/12
Yes
No
/1
13
13.5.1 Presentation: Professionalism/Dedication/Passion
The competitor should explain the espresso blend used and his/her reason for choosing this blend or coffee. Judges will look for
a correlation between what is said, and what comes through in the beverage presented. The competitor will communicate through
actions, poise, and verbal communication that they are a coffee professional and have an ownership of the presentation. It should
be obvious to the judges that the competitor is prepared. There should be a purpose behind everything done during the
presentation.
How the beverages are presented to the judges should also be considered in this evaluation. The judges should look for
professionalism and politeness while serving each beverage. The competitor should place the cups in front of each judge while
making eye contact, and give some signal to the judges that they can begin tasting.
In order to achieve the maximum points in this area, the competitor should demonstrate and communicate a thorough
understanding of his/her coffee, create a memorable sensory experience for the judges, and make some emotional connection
with the judges.
13.5.2 Attention to details/All accessories available
All accessories should be readily available and the working area well organized. Competitors should not need to move a lot of
equipment and accessories around during his/her performance – everything should have its own place and purpose. Judges
should look for the competitor to have back-up cups and accessories in case of mistakes or spills. Refilling of judge’s water
glasses also demonstrates attention to detail.
13.5.3 Appropriate apparel
At a minimum, the competitor must look clean, be cleanly dressed and wear a clean apron. If okay, the judge will mark, “Yes.”
The lack of an apron or presence of inappropriate apparel (such as sandals or excessively torn or stained clothing) would result
in a “No” mark.
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GOLD OPULENCE SERVICE
Class 34 • Barista Championship
13.6
•
•
•
•
JUDGES’ TOTAL IMPRESSION – PART V
The judge's overall view of barista skills, including drink presentations, flow of performance, and delivery of coffee
information.
The total impression score should have a correlation to the taste scores, however this score is not an average (i.e. this
score cannot be significantly higher than taste scores).
This score also includes anything not included in other areas of the sensory score sheet; things the barista did or said
that created a memorable performance and is supportive of a passion for specialty coffee, or the barista’s representation
of the profession and ability to be a role model.
In order to earn a high score (4.5 or higher), the barista has demonstrated that he/she is a coffee professional, has a
thorough understanding of specialty coffee, and is worthy of being a finalist or champion.
Part V - Judges Total Impression
Judge’s Total Impression
0 to 6
Total impression
Overall view of barista skills, taste of beverage and
presentation
x4=
/24
Most Outstanding Barista
Presented to the individual contestant who won the highest points in his/her class Barista Championship (class 34) and Latte Art
Championship (class 35).
.
Team Pre-briefing
Event Eve Site briefing
: Monday, 11 September 2017 at 1400 hours at Federal Hotel, Kuala Lumpur
: Monday, 25 September 2017 at 1400 hours at Kuala Lumpur Convention Centre, Main
Competition Hall
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GOLD OPULENCE SERVICE
Class 35 •
Latte Art Championship 2017
A.
TERMS & CONDITIONS
Upon submitting a Competitor Registration Form, competitors acknowledge that they understand the following terms & conditions.
Please note that these terms and conditions include individual responsibilities and requirements of representation imposed on
the winner.
Each competitor must read and abide by the Competitor Code of Conduct.
Participation form must be submitted by 1st August 2017 to Culinaire Malaysia 2017 Secretariat via email at
events@hotels.org.my and markpeter.sabah@gmail.com
B.
APPLICATION AND COMPETITION
I)
DETAILED SCHEDULE OF LATTE ART CHAMPIONSHIP
1)
Training on how to operate the coffee machines will be given to all competitors.
1.1
All competitors will be given 20 minutes of practice time.
1.2
All the coffee beans and milks provided/sponsored by the organiser/sponsor.
2)
Preliminary round of the Championship
2.1
2.1.1
2.1.2
2.1.3
2.2
Competitors are required to prepare the following drinks in 10 minutes:
Single creative Latte pattern
Single creative Macchiato pattern
Single identical free-pour Latte
Top 2 competitors will qualify to the final round of the Championship.
3)
Final round of the Championship – Top 2
3.1
3.1.1
3.1.2
3.1.3
3.2
Competitors are required to prepare the following drinks in 10 minutes:
Single creative Latte pattern
Single creative Macchiato pattern
Single identical free-pour latte
Detailed Top 10 rankings will be announced.
C.
RULES AND REGULATIONS
1. Competitors may make as many cups as they like but must present their best creative latte pattern, creative macchiato pattern
and free pour latte to the judges within the 10 minutes of competition time allocated. Otherwise, the competitor will be disqualified.
2. The drinks must be made of coffee and milk only. Competitors are required to use the coffee, milk and cups provided by the
Organiser and/or sponsors. Failure to comply will lead to a zero score being given for the visual element of that drink.
3. The official Macchiato cup is a 85ml cup, and the official Free Pour Latte cup is a Tulip-shaped 220ml cup.
Disqualification
The Organiser have the right to disqualified on following :•
NON-HALAL ingredients are not allowed
•
Communicating with Manager, Supervisor, Instructor, Trainer , Lecturer and colleague while competition on going.
•
Using, Texting, Playing mobile phone while competition on going.
•
Serving staled, rotten, expired and banned ingredients.
•
Judges’ decision is final.
4. No etching or surface decoration are allowed for identical free-pour latte and will result in a zero score being given for the visual
elements of that drink.
5. Competitors are required to use the grinders and espresso machines provided by the Organiser and/or sponsors.
6. Competitors will be notified of the time twice, at the remaining 1 minute mark and remaining 30 seconds mark respectively.
7. No cleaning time is allocated, and competitors are required to remove their personal equipment from the stage quickly after
the performance.
8. Each competitor’s stage station will be equipped with the following:
• Espresso Machine
• Grinder
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• Knock Box
• Milk
• Coffee
• Trash Can
Class 35 •
GOLD OPULENCE SERVICE
Latte Art Championship 2017
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 Organiser, 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 competitor’s 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”.
2.2.3
Acceptable spill/waste when dosing/grinding
Spill/waste is ground coffee that was not used during the competition/performance time. (Spill/waste can be found in the dosing
chamber, in the knock box, on the counter, in the trash, on the floor, etc.) Waste that is created by beverages that are not served
does not count towards a competitor’s total waste. Acceptable spill/waste is up to 5 grams of unused coffee per beverage category.
In order to earn maximum points the waste should not exceed 1 gram of unused coffee per beverage category. Wasting more
than 5 grams of coffee per beverage category should result in 0 points. A reasonable (not excessive) amount of coffee ground
for the purposes of purging grounds from the grinder is not included in waste.
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GOLD OPULENCE SERVICE
Class 35 •
Latte Art Championship 2017
2.2.4
Consistent dosing/tamping
There are different methods for dosing coffee. Consider shot volume and shot times in this evaluation. [Does the method achieve
the objective 25 – 35 mls (30 mls +/- 5 mls) of extracted coffee within a 3 second variance?]. The competitor should be
demonstrating a consistent method for dosing and tamping. The competitor should evenly distribute the coffee grounds, followed
by leveled tamping of adequate pressure. Cultural differences should be taken into consideration.
2.2.5
Cleans portafilters (before insert)
Cleans basket rim and side flanges of portafilter before insert into the machine. If okay, the judge will mark “Yes”.
2.2.6
Insert and immediate brew
The competitor should start the extraction immediately after inserting the porta filter into the machine without any delay, if done;
the judge will mark “Yes”.
2.2.7
Extraction time (within 3 second variance)
Technical judges will time all shots extracted and determine whether shot extraction times are within a 3-second variance. If the
extraction time is within a 3.0-second variance of each other for all the competitor’s drinks (both for the free pour latte and designer
latte, the judge will mark, ‘yes’ under each drinks category, and vice versa. Extraction time begins when the competitor activates
the machine’s pump. Shot times for shots that are not served are not included in this score.
2.3
TECHNICAL SKILLS – MILK FROTHING – PART II
2.3.1 Empty/clean pitcher at start
The competitor should pour cold, fresh milk into a clean pitcher, which must not have been filled during the preparation time. The
pitcher should be clean on both inside and on the outside.
2.3.2
Purges steam wand before steaming
The competitor should purge the steam wand before inserting it into the milk pitcher.
2.3.3
Cleans the steam wand after steaming
The steam wand should be cleaned with a dedicated bar towel.
2.3.4
Purges the steam wand after steaming
The competitor should purge the steam wand after steaming the milk.
2.3.5
Clean pitcher/acceptable milk waste at end
The pitcher should be more or less empty after the drinks have been prepared. Acceptable waste is no more than 10 c l/ 3 oz.
per steam pitcher.
2.4
TECHNICAL SKILLS – HYGIENE – PART III
2.4.1
General hygiene throughout presentation
The judge will determine this score based on the competitor’s hygiene throughout their entire presentation.
2.4.2
Proper usage of cloths
When the competitor’s presentation time begins, the competitor must have a minimum of 3 cloths and each should have a purpose.
The judges must evaluate the usage of these cloths. The competitor should use one for the steam wand, one for cleaning the
filter basket and one for the workstation. In order to receive a “No” in this area, the competitor would need to:
• Use a non-dedicated cloth to clean a steam wand (using it for some other purpose other than using it to clean a steam
wand)
• Do something that is not sanitary or food safe with a cloth (touching it to face, mouth, etc.)
• Use a cloth once it has touched the floor or dropped.
3.0
VISUAL EVALUATION PROCEDURE
The following is an explanation of the visual score sheet. Each competitor will be evaluated by one visual judge. Please note the
visual standards are the same for all beverages in both the Preliminary and Final Rounds (differing only by the number of drinks
assessed in each round)
3.1
VISUAL EVALUATION – STAGE AREA – PART I
Drinks will be evaluated using the following protocol by all visual judges. It is important that visual judges follow this protocol
consistently.
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GOLD OPULENCE SERVICE
Class 35 •
Latte Art Championship 2017
3.1.1
Two patterns and presented picture identical
Judges will assess the similarity of the two presented patterns to the presented picture. It is the only category where judges will
review both presented drinks rather than the drink specifically presented to them. Competitors are demonstrating their skill to
replicate their intended pattern. 5pts would only be awarded to two drinks that were identical to the presented picture, whatever
the quality of the design in the presented picture (The section is marking the similarities rather than the quality of the pattern
itself). 2.5 pts would be awarded if one drink was identical to the presented picture and the other bore no resemblance to the
picture at all. 0 pts would be awarded if both drinks bore no resemblance to the picture at all. 1-5 pts can be used where the
drinks show some similarities to the presented picture.
3.1.2
Contrast between ingredients
Judges will review only the drink presented to them. High points will be awarded to patterns demonstrating sharp contrast between
the rich colors of the crema and the clean white milk foam. Unintentional mixing/blurring of the contrast will reduce this score.
Judges should take under consideration areas of mixed crema and milk foam that are intentionally created by the competitor as
a requirement of the desired pattern.
3.1.3
Harmony, size, and position among pattern within cups
Judges will review only the drink presented to them. Judges will be assumed to be right handed, unless the competitor asks the
judges to determine different, and so patterns should be presented orientated with the cup handle at 3 o’clock. Judges will review
if the size of the pattern is suitable to the cup it is presented in. Judges will review if the pattern is aesthetically positioned in the
cup. If the pattern involves several elements, are these elements positioned and balanced aesthetically with each other.
3.1.4
Creativity of the pattern
Judges will review only the drink presented to them. Creativity may be demonstrated in a number of ways, highest points will be
given for presenting an aesthetic original design that pushes the boundaries in latte art skills. Lower points may also be given for
the creative style in which an established pattern is presented. Judges are looking to recognize fundamental latte art skills, such
as free pouring, and give higher points when these skills are taken to new levels and enhanced with further techniques (on those
drinks categories that allow). Judges are scoring the drink presented, not the photograph; if the competitor is unsuccessful in
creating their planned pattern then they should expect lower scores.
3.1.5
Successfully achieved level of difficulty
Judges will review only the drink presented to them. High score should only be awarded to difficult patterns successfully achieved
and vice versa. Points should go to reward what is actually presented in the cup; if a competitor attempts a very difficult pattern
but fails to represent that pattern at all in the presented drink then a low score should be expected.
3.1.6
Visual quality of foam
Judges should assess the visual quality of the foam, for a bubble free, smooth, glossy rich consistency. Judges should draw back
a small section of the foam with a tea spoon to assist in the judging. Care should be taken to leave the pattern in tack were
possible when doing this.
3.1.7
Overall appealing look
Judges will review only the drink presented to them. Judges should review the look of the drink in its totality based on its personal
impact on them. To score this section it may be worth considering how a customer, rather than a coffee professional, may score
the presented pattern.
Most Outstanding Barista
Presented to the individual contestant who won the highest points in his/her class Barista Championship (class 34) and Latte Art
Championship (class 35).
Team Pre-briefing
Event Eve Site briefing
: Monday, 11 September 2017 at 1400 hours at Federal Hotel, Kuala Lumpur
: Monday, 25 September 2017 at 1400 hours at Kuala Lumpur Convention Centre, Main
Competition Hall
Culinaire Malaysia 2017 | Page 59 of 79
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
Section 1
The competitor will create his or her own long drink using SHAKEN method only.
Section 2
The competitor will create his or her own short drink using MUDDLE method only.
* All participants must provide three (3) sets of fiche technique (standard recipe) to the judges and one (1) colour display menu
card with picture.
Recipe and a photograph must be submitted by 1st August 2017 to Culinaire Malaysia 2017 Secretariat via email at
events@hotels.org.my and markpeter.sabah@gmail.com
All cocktail recipes submitted will remain the property of the Culinaire Malaysia 2017:
• Method of preparation of the cocktails as per section 1 and 2.
• 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, premade 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.
Disqualification
The Organiser have the right to disqualified on following :•
NON-HALAL ingredients are not allowed
•
Communicating with Manager, Supervisor, Instructor, Trainer , Lecturer and colleague while competition on going.
•
Using, Texting, Playing mobile phone while competition on going.
•
Serving staled, rotten, expired and banned ingredients.
•
Judges’ decision is final.
GARNISH
• Garnishes can be prepared back stage or during routine but cannot be made beforehand and brought to the competition.
• Garnishes must be simple, edible and readily available in most bars.
• Garnishes may only be put on glasses once on stage after the routine has begun.
• No ice may be put into glasses prior to start of the competition (routine).
COMPETITION SCHEDULE
Day 1 to day 3
Day 4
Briefing
:
2.00pm
Briefing
:
11.15am
Mise-en-place
:
2.15pm
Mise-en-place
:
11.30am
Competition start
:
2.45pm
Competition start
:
12.00pm
Q&A
:
05 minutes
Q&A
:
05 minutes
Culinaire Malaysia 2017 | Page 60 of 79
Removal of Display
:
3.45pm
Removal of Display
:
12.45pm
PUB CHALLENGE
Class 36 •
Cocktail
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 two (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 medalists 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 medalist and two (2) or more Silver medalists, the Silver medalist 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.
Notes for Competitors:
•
All competitors must bring along all equipment, crockeries, cutleries, glassware, utensils for the stated class.
•
It is your responsibility to make sure that you have all necessary equipment for taking part in the stated class.
•
Competitor shall provide his/her own CD. CD’s 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.
•
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.
•
Song/music, dance group or other gimmicks are allowed but will not be judged.
•
The Organising Committee will not provide any equipment for all classes under F&B Services Categories.
Team Pre-briefing
Event Eve Site briefing
: Monday, 11 September 2017 at 1400 hours at Federal Hotel, Kuala Lumpur
: Monday, 25 September 2017 at 1400 hours at Kuala Lumpur Convention Centre, Main
Competition Hall.
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:
•
Table Setting (class 31), Fruit Flambé (class 33), and Cocktail (class 36)
•
Points accumulated from any other classes will not be included for this award.
Most Outstanding Bartender
Presented to the individual contestant who accumulates the highest points in his/her best two (2) classes – Cocktail (class 36),
Mocktail (class 37).
•
Points accumulated from any other classes will not be included for this award.
Culinaire Malaysia 2017 | Page 61 of 79
PUB CHALLENGE
Class 36 •
Cocktail
Judging Criteria (Class 36)
Cocktail Tasting
Cocktail no: __________________________ Judge’s Signature _______________________
APPEARANCE
AROMA
TASTE
EXCELLENT:
 10 Points
 9 Points
 8 Points
EXCELLENT:
 10 Points
 9 Points
 8 Points
EXCELLENT:
 20 Points
 18 Points
 16 Points
VERY GOOD:
 7 Points
 6 Points
VERY GOOD:
 7 Points
 6 Points
VERY GOOD:
 14 Points
 12 Points
GOOD:
 5 Points
 4 Points
GOOD:
 5 Points
 4 Points
GOOD:
 10 Points
 8 Points
FAIR:
 3 Points
FAIR:
 3 Points
FAIR:
 6 Points
OVERALL IMPRESSION OF COCKTAIL:
EXCELLENT:
 10 Points
VERY GOOD:
 5 Points
GOOD:
 6 Points
Culinaire Malaysia 2017 | Page 62 of 79
FAIR:
 4 Points
PUB CHALLENGE
Class 36 •
Cocktail
Judging Criteria (Class 36)
Technical Jury (Efficiency)
Contestant Number:
•
•
•
__________________________
Each competitor starts with 35 points.
To prepare 2 different types of drinks, each drink 3 portions
Marks are deducted based on mistakes made and inefficiency in executing certain task.
Range for
Deduction
1
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
-2 points
-2 points
(Maximum penalization -5 points)
2
Handling Ice and Bar Tools
(Contestant will be penalized for improper handling of ice
and/or bar-equipment)
•
Dropping of ice cube
•
Dropping of more than one (1) ice cube dropping
•
Dropping of utensils
-1 point
-3 points
-1 point
(Maximum penalization -5 points)
3
Emptying Excess Water
(Contestants are to consider emptying excess water from
mixing glass and shaker and the disposal of water excess
will be taken into account)
•
•
Does not dispose the water from glasses, shakers or cups
Does not cool down any of the above mentioned
-5 points
-5 points
(In this case, only five (5) or no points at all will be
penalized)
4
Spillage
(Liquid spillage of ingredients to be penalised)
•
Spillage over the bar top during preparation
-5 points
(In this case, only five (5) or no points at all will be
penalised)
Lack or excess of ingredients
5
•
•
•
Lack or excess of any ingredient according to the recipe
Glasses are of proper size, not short or too long
Does not fill in the quantity
(Maximum penalisation -5 points)
Culinaire Malaysia 2017 | Page 63 of 79
-2 points
-3 points
-3 points
Marks
Deducted
PUB CHALLENGE
Class 36 •
Cocktail
Judging Criteria (Class 36)
Range for
Deduction
6
Recipe & Garnishes Skills
(To consider neatness and care in preparing,
Handling and assembling the garnish. Degree of
cleanliness will also be taken into account)
•
•
•
•
•
-1 point
-1 point
- 2 points
- 3 points
Disqualified
Each of the garnishes items falling apart
Contestant fails to place the items at the first attempt
Garnish different as mentioned in recipe
Use of forbidden garnishes elements
More ingredients than permitted (6 ingredients)
(Maximum penalisation -5 points)
7
Bartending Techniques
(Cleanliness and skills will be taken into account)
•
•
•
•
Contestant fails to properly handle bar material
Lack of elegance when working
Does not pour ingredients according to correct order (- to =
Alco)
Any of the steps have been badly executed
0-5 points
0-5 points
0-5 points
0-5 points
(Maximum penalization - 5 points)
8
Glassware Handling
(Skills when general handling glasses will be taken into
account)
•
•
•
-5 points
Contestant fail to grab glasses from their bottom
Contestant hits empty glasses or cups on the bar top
Contestant hits full glasses or cups on the bar top
(In this case, only five (5) or no points at all will be
penalized)
9
Efficiency in general
(To consider contestant’s knowledge, skills and ability
when preparing the cocktail)
•
•
•
-3 point
-5 points
-0–10points
Contestant’s hesitancy
Steps accomplished in incorrect order
Contestant’s personal appearance and uniform
(In this case, only maximum only ten (10) will be penalised
10
Time Limit (max 15 min)
(Contestants will be penalised if they exceed the 15
minutes)
•
0 – 5 seconds overtime (-10)
•
16 – 30 seconds overtime (-20)
•
31 – 60 seconds overtime (-35)
•
More than 61 seconds (-50)
5 – 50
Total Points Deducted
Time needed by the contestant
Total penalization, 0 to 50
Total positive punctuation
Total Score
Culinaire Malaysia 2017 | Page 64 of 79
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
Section 1
The competitor will create his or her own long drink using SHAKEN method only.
Section 2
The competitor will create his or her own short drink using MUDDLE method only.
* All participants must provide three (3) sets of fiche technique (standard recipe) to the judges and one (1) colour display menu
card with picture.
Recipe and a photograph must be submitted by 1st August 2017 to Culinaire Malaysia 2017 Secretariat via email at
events@hotels.org.my and markpeter.sabah@gmail.com
All mocktail recipes submitted will remain the property of the Culinaire Malaysia 2017
• Method or preparation for the mocktail, as per Section 1 and 2.
• 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).
• Dairy products and their substitutes with the exception of fresh milk, cream and eggs are not allowed and homemade, premade ingredients, heated ingredient, artificial and colourants, 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
•
Garnishes can be prepared back stage or during routine but cannot be made beforehand and brought to the competition.
•
Garnishes must be simple, edible and readily available in most bars.
•
Garnishes may only be put on glasses once on stage after the routine has begun.
•
No ice may be put into glasses prior to start of the competition (routine).
COMPETITION SCHEDULE
Briefing
: 7.00am
Mise-en-place
: 7.30am
Competition start : 8.00am
Q&A
: 5 minutes
Removal of Display : 11.45am
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 Organiser 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 6.30am.
• 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.
Culinaire Malaysia 2017 | Page 65 of 79
PUB CHALLENGE
Class 37 •
Mocktail
Disqualification
The Organiser have the right to disqualified on following :•
NON-HALAL ingredients are not allowed
•
Communicating with Manager, Supervisor, Instructor, Trainer , Lecturer and colleague while competition on going.
•
Using, Texting, Playing mobile phone while competition on going.
•
Serving staled, rotten, expired and banned ingredients.
•
Judges’ decision is final.
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 two (2) winners will qualify for the Best of the Best Challenge on last day of the event. Gold medal winner will be
automatically qualify for the Best of the Best Challenge.
• In the event there are more than two (2) Gold medalists 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 medalist and two (2) or more Silver medalists , the Silver medalist with the highest cumulative
score in Appearance, Aroma and Taste will be qualify for the Best of the Best Challenge.
• The winner of Best of the Best Challenge will be announced on last day of the event. Only one (1) medal, Excellence Gold
will be awarded.
Notes for Competitors:
•
All competitors must bring along all equipment, crockeries, cutleries, glassware, utensils for the stated class.
•
It is your responsibility to ensure that you have all necessary equipment required to take part in each of the stated class.
•
Competitor shall provide his/her own CD. CD’s 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.
•
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.
•
Song/music, dance group or other gimmicks are allowed but will not be judged.
•
The Organising Committee will not provide any equipment for all classes under F&B Services Categories.
Most Outstanding Bartender
Presented to the individual contestant who accumulates the highest points in his/her best two (2) classes – Cocktail (class 36),
Mocktail (class 37).
• Points accumulated from any other classes will not be included for this award.
Team Pre-briefing
: Monday, 11 September 2017 at 1400 hours at Federal Hotel, Kuala Lumpur
Event Eve Site briefing : Monday, 25 September 2017 at 1400 hours at Kuala Lumpur Convention Centre, Main Competition
Hall
Culinaire Malaysia 2017 | Page 66 of 79
PUB CHALLENGE
Class 37 •
Mocktail
Judging Criteria (Class 37)
Mocktail Tasting
Mocktail no: __________________________ Judge’s Signature _______________________
APPEARANCE
AROMA
TASTE
EXCELLENT:
 10 Points
 9 Points
 8 Points
EXCELLENT:
 10 Points
 9 Points
 8 Points
EXCELLENT:
 20 Points
 18 Points
 16 Points
VERY GOOD:
 7 Points
 6 Points
VERY GOOD:
 7 Points
 6 Points
VERY GOOD:
 14 Points
 12 Points
GOOD:
 5 Points
 4 Points
GOOD:
 5 Points
 4 Points
GOOD:
 10 Points
 8 Points
FAIR:
 3 Points
FAIR:
 3 Points
FAIR:
 6 Points
OVERALL IMPRESSION OF MOCKTAIL:
EXCELLENT:
 10 Points
VERY GOOD:
 8 Points
GOOD:
 6 Points
Culinaire Malaysia 2017 | Page 67 of 79
FAIR:
 4 Points
PUB CHALLENGE
Class 37 •
Mocktail
Judging Criteria (Class 37)
Technical Jury (Efficiency)
Contestant Number:
•
•
•
__________________________
Each competitor starts with 35 points.
To prepare 2 different types of drinks, each drink 3 portions
Marks are deducted based on mistakes made and inefficiency in executing certain task.
Range for
Deduction
1
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
-2 points
-2 points
(Maximum penalization -5 points)
2
Handling Ice and Bar Tools
(Contestant will be penalized for improper handling of ice
and/or bar-equipment)
•
Ice cube dropping
•
More than 1 ice cube dropping
•
Utensils dropping
-1 point
-3 points
-1 point
(Maximum penalization -5 points)
3
Emptying Excess Water
(Contestants are to consider emptying excess water from
mixing glass and shaker and the disposal of water excess
will be taken into account)
•
•
Does not dispose the water from glasses, shakers or cups
Does not cool down any of the above mentioned
-5 points
-5 points
(In this case, only five (5) or no points at all will be
penalized)
4
Spillage
(Liquid spillage of ingredients to be penalized)
•
Spillage over the bar top during preparation
-5 points
(In this case, only five (5) or no points at all will be
penalized)
Lack or excess of ingredients
5
•
•
•
Lack or excess of any ingredient according to the recipe
Glasses are balanced but short or too long
Does not fill in the quantity
(Maximum penalization -5 points)
Culinaire Malaysia 2017 | Page 68 of 79
-2 points
-3 points
-3 points
Marks
Deducted
PUB CHALLENGE
Class 37 •
Mocktail
Range for
Deduction
6
Recipe &GarnishesSkills
(To consider neatness and care in preparing,
handling and assembling the garnish. Cleanliness degree
will also be taken into account)
•
•
•
•
•
-1 point
- 1 point
- 2 points
- 3 points
Disqualified
Each of the garnishes items falling apart
Contestant fails to place the items at the first attempt
Garnish different as mentioned in recipe
Use of forbidden garnishes elements
More ingredients then permitted (6ingredients)
(Maximum penalization -5 points)
7
Bartending Techniques
(Cleanliness and skills will be taken into account)
•
•
•
•
Contestant fails to properly handle bar material
Lack of elegance when working
Does not pour ingredients according to correct order (- to =
Alco)
Any of the steps have been badly executed
0-5 points
0-5 points
0-5 points
0-5 points
(Maximum penalization - 5 points)
8
Glassware Handling
(Skills when general handling glasses will be taken into
account)
•
•
•
-5 points
Contestant fail to grab glasses from their bottom
Contestant hits empty glasses or cups on the bar top
Contestant hits full glasses or cups on the bar top
(In this case, only five (5) or no points at all will be
penalized)
9
Efficiency in general
(To consider contestant’s knowledge, skills and ability
when preparing the cocktail)
•
•
•
-3 point
-5 points
-0–10points
Contestant’s hesitancy
Steps accomplished in incorrect order
Contestant’s personal appearance and uniform
(In this case, only maximum only ten (10) will be penalized
10
Time Limit (max 15 min)
(Contestants will be penalied if they exceed the 15 minutes)
•
0 – 5 seconds overtime (-10)
•
16 – 30 seconds overtime (-20)
•
31 – 60 seconds overtime (-35)
•
More than 61 seconds (-50)
5 – 50
Total Points Deducted
Time needed by the contestant
Total penalization, 0 to 50
Total positive punctuation
Total Score
Culinaire Malaysia 2017 | Page 69 of 79
Marks
Deducted
Prizes, Awards and Certificates
Medals and certificates of Awards
The respective medals will be awarded when the following points are
attained. No half points will be awarded.
The Organizer reserves the right to withhold presentation of any
awards should scores deemed it necessary.
Criteria for medals:
Gold with Distinction
Gold
Silver
Bronze
Diploma (certificate only)
:
:
:
:
:
Most Outstanding Chef
Presented to the individual chef who accumulates the highest points in
his/her most gold medals award with compulsory 1 gold in cold display
classes and 1 gold in hot cooking (either is individual or team challenge)
classes.
Most Outstanding Pastry Chef
Presented to the individual chef who accumulates the highest points in
his/her best three (3) classes in the Patisserie category (class 9-14) and
included Global Pastry Chef challenge. Must have received at least one
golden medal in one of the classes entered; otherwise no award for this
category.
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.
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 MLA Golden Bull Culinary Challenge (Class 26)
The team scoring the highest points will be awarded the The MLA
Golden Bull Culinary Challenge Trophy. The Runner-Up Team
will also receive an award.
Nyonya’s Heritage (Class 27)
The team scoring the highest points will be awarded the Nyonya’s
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.
Food and Beverage Skill Championship (Class 30)
The team scoring the highest points will be awarded National F&B
Challenge Championship 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 Malaysia Global Chef 2017
Presented to the individual contestant who won the highest points in
the class and represent Malaysia to Worldchefs Global Chef
Competition 2018 @ Kuala Lumpur.
Most Outstanding Malaysia Global Pastry Chef 2017
Presented to the individual contestant who won the highest points in
the class and represent Malaysia to Worldchefs Global Pastry Chef
Competition 2018 @ Kuala Lumpur.
Iron Butcher Chef of Year 2017
Presented to the individual contestant who won the highest points in
his/her class Iron Butcher Chef Challenge (class 20).
Most Outstanding Artist
Presented to the individual artist who accumulates the highest points in
all two (2) Artistic classes (class 17 – 19).
Points accumulated from any other classes will not be included for this
award.
Best Realistic Figurine Carving
Presented to the individual contestant who won the highest points in
his/her class Fruit and Vegetable Carving – Realistic Figurine Yam and
Carrot Carving (class 19 (a)).
Best Individual Floral Fruit Carving
Presented to the individual contestant who won the highest points in
his/her class Fruit and Vegetable Carving – Floral Fruit Carving – Theme:
Flourishing Flora (class 19 (b)).
Most Outstanding Apprentice
Presented to the individual apprentice who accumulates the highest
points in two (2) apprentice classes (class 8 and class 23).
Points accumulated from any other classes will not be included for this
award.
Most Outstanding F&B Personnel
Presented to the individual contestant who accumulates the highest
points in his/her best three (3) classes – Table Setting (class 31), Fruit
Flambé (class 33), Cocktail (class 36).
Points accumulated from any other classes will not be included for this
award.
Most Outstanding Bartender
Presented to the individual contestant who accumulates the highest
points in his/her best two (2) classes – Cocktail (class 36), Mocktail (class
37).
Points accumulated from any other classes will not be included for this
award.
Most Outstanding Barista
Presented to the individual contestant who won the highest points in
his/her class Barista Championship (class 34).
Most Outstanding Team in Catering Services
To qualify for this award, a hotel or organization has to send a minimum
of 5 competitors from the same organization participating in not less than
5 different classes. The Most Outstanding Establishment is the team who
scores the highest points in their best 5 different classes.
Most Outstanding Team in Culinary
To qualify for this award, a hotel or organization has to send a minimum
of 5 competitors from the same organization participating in not less than
5 different classes. The Most Outstanding Establishment is the team who
scores the highest points in their best 5 different classes.
Culinaire Malaysia 2017 | Page 70 of 79
Rules and Regulations
These rules must be read before submitting competition
Registration Forms.
1.
2.
3.
4.
5.
6.
7.
15.14. Competitors who bring their exhibits on the wrong day will not
have them judged. Please refer to the final schedule for your
competition date. This will be sent to you in due course.
Every exhibit must be the bona fide work of the individual or
team competitor and must not have been entered in other
competitions.
16.
Competitors are to note that points will be deducted if the
complete display is not kept within the space limit specified for
the classes.
Submission of a completed Registration Form shall constitute
of and agreement to abide by the Rules & Regulations of the
Culinaire Malaysia 2017.
17.
An individual competitor can participate in as many classes as
he/she wishes but is restricted to one (1) entry in any one
class. Individual Hot Cooking classes (class 21 - 24) can
accept only one (1) entry per competitor from this combined
group of classes.
Official ingredients/recipe forms will be sent to individual
competitors.
These must be placed by the side of
exhibits/dishes if the rules require it. The Organizer does not
require copies, but reserves the right to request them.
18.
The Organizer reserves all rights to the recipes used and
photographs taken at the event. Any publication, re-production
or copying of the recipes can only be made with their approval.
No change of classes will be allowed. Please notify the
Organizer should you wish to cancel. Early notification may
allow an unsuccessful competitor to prepare for competition.
At the event, absentees without written pre-notification to the
Organizer will have their future applications re-considered.
Empty spaces at display tables are unsightly and nonattendance at the popular Individual Hot Cooking and Ice
Carving events are frowned upon. Thank you for your
consideration.
19.
Medals will be given out daily before 1800hrs. Contestants
should be present in complete professional attire. All medal
winners must be present for the grand prize presentation
on the last day of the competition in professional attire.
Any trophy/medal/certificate that is not accepted at the
ceremony will be forfeited three (3) weeks after the event.
20.
Only Malaysian citizens will qualify for the Most Outstanding
Award.
To avoid having their applications withdrawn from the
competition without notice, it is competitors’ responsibility to
advise the Organizer should they change employers or
personal address/contact details. It is difficult to keep a
competitor on the list if we are unable to contact him/her
Company registering and paying for competitors have the right
to replace staff who leave their employ.
21.
The Organizer reserves the right to remove display exhibits if
deterioration beyond acceptable standards has taken place.
22.
To avoid disqualification, entries in showcases must be
accessible to Judges.
23.
The Organizer will not be held responsible for any damage to
or loss of, exhibits, equipment, utensils or personal effects of
competitors.
24.
All establishments should have food shop licence with
permission to cater, issued by Malaysian’s Ministry of Health.
25.
Competitors contravening any of the Rules and Regulations of
the event may be disqualified.
26.
The Organizer reserves the right to rescind, modify or add on
any of the above Rules and Regulations and their interpretation
of these are final. They also reserve the right to limit the
number of entries per class or amend a competition section,
modify any rules, cancel any class or competition, or
cancel/postpone the whole competition event should it be
deemed necessary
27.
Contestants who are in doubt of the interpretation of the criteria
are advised to contact the Organizer at:
Competitors registering for more than one class need to
register with the Secretariat at site only once (on the day of
their last class) to collect their Certification of Participation.
Uncollected certificates will be disposed within three (3)
weeks.
The competition display areas within the Trade Halls will be
open to competitors from 0300hrs (no earlier) for judging at
0700hrs. All packing/exhibit debris must be removed from the
exhibition hall before judging begins.
8.
Competitors and their assistants are strictly not allowed to
leave belongings on exhibition booths, or use furniture there
for lounging during the set-up and judging hours.
9.
No removal of display exhibits is allowed before 1800hrs on
the first 3 days of the show and 1600hrs on the last day.
Competitors are to be present at their allocated display area
before closing time to prepare for removal of their exhibits.
The Organizer reserves the right to dispose of uncollected
exhibits after the stipulated times.
10.
Entries for the Individual and Team Hot Cooking classes are
accepted on a first-come-first-served basis. Applicants for
these classes should select another class on the Registration
Form in the event they are unsuccessful for their first choice.
They can also choose to have their entry fee refunded in this
case and if they do not wish to select an alternative class.
Please take note that with limited kitchen stations, these
classes are usually filled before the official closing date.
11.
All Classes competitors must report to the respective counter
of Organizer’s Office at least 30 minutes before their appointed
time. Should there be a station available, it may be allotted to
early arrivals. Competitors who are not present at their
scheduled time will be considered no-shows and will be
disqualified.
12.
Fees will not be refunded if the competition is cancelled for
reasons beyond the Organizer’s control or if entries are
withdrawn by competitors. This is cover administration costs.
Substitute competitors may be accepted up to four (4) weeks
before the events and no later.
13.
Chef’s attire is requested for all events. For Hot Cooking, no
company name/logo should be visible to the judges during
judging. It may be included or placed on uniforms once
judging is completed.
14.
No pork items are allowed.
Culinaire Malaysia 2017 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: events@hotels.org.my or culinaire@hotels.org.my
Culinaire Malaysia 2017 | Page 71 of 79
CULINAIRE MALAYSIA 2017
INDIVIDUAL CLASS
REGISTRATION FORM
Closing Date: 01 July 2017
Each competitor is restricted to one (1) entry per class. Entry fees should accompany applications and are not refundable unless the class is full.
Applications received without entry fees may not be processed. Faxed entries should be accompanied by a copy of your bank
draft/cheque/postal order/money order.
All entries are acceptance on first-come-first-served basis. Please refer to the rules and regulations in the Culinaire Malaysia 2017 Rule Book.
Please type for legibility or write clearly in capital letters and complete all relevant sections.
Name of Competitor
Age
Organisation Name
Position
Organisation
Address
Country
Organisation Tel No.
Fax No.
Competitor’s Mobile
No.
Email
Please register me for the following classes (please mark ‘X’):
Cold Display (RM180.00 Per Class)
Class 1
Artistic (RM180.00 Per Class)
Plated Appetizers
Creative Edge – Fruit and Vegetable Carving
A
* Select only one, please circle the selection.
B
Class 19
Class 2
Plate Dishes
Class 3
Buffet Platter
Class 4
Truly Malaysia 5-course Platter
Class 5
Selection of Tapas
Class 6
Modern Chinese 4-course Set Menu
Class 7
5-course Western Set Menu
Class 8
Apprentice 4-course Western Set Menu
Realistic
Figurine
Flourishing
Flora
Butchery Skill (RM300.00 Per Class)
Class 20
Iron Butcher Chef Challenge
Hot Cooking (RM250.00 Per Class)
Class 21
Patisserie (RM180.00 Per Class)
Fish/Seafood Main Course (Western Cuisine)
A
Cod fish
* Select only one, please circle the selection.
B
Seafood
Meat/Poultry Main Course (Western Cuisine)
A
Beef
* Select only one, please circle the selection.
B
Lamb
C
Chicken
D
Duck
Class 9
Plated Desserts
Class 10
Petit Fours or Pralines
Class 11
Free Style Confectionery
Class 12
Elegance Stylish Wedding Cake
Class 23
Apprentice Salmon Main Course (Western Cuisine)
Class 13
Pastry Showpiece
Class 24
Ethnic Malay Cuisine
Class 14
Dress the Cake
Class 22
Gold Opulence Service (RM200.00 Per Class)
Malaysia Global Chefs Challenge (RM300.00 Per Class)
Class 31
Table Setting
Class 15
Malaysia Global Chef 2018
Class 32
Flair Tending
Class 16
Malaysia Global Pastry Chef 2018
Class 33
Fruit Flambé
Class 34
Barista Championship
Class 35
Latte Art Championship 2017
Artistic (RM180.00 Per Class)
Class 17
Stylish Buffet Showpiece
Class 18
Ice Breakers
Pub Challenge (RM200.00 Per Class)
Class 36
Cocktail
Class 37
Mocktail
I would like to enrol in the following Most Outstanding Award Category:
Most Outstanding Pastry Chef
Most Outstanding Artist
Most Outstanding Apprentice
Most Outstanding Chef
Most Outstanding F&B Personnel
Most Outstanding Bartender
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 2017.
For Office Use Only
____________________________________
Authorised Signature / Competitor Signature
Application Received On:
Please send the completed Registration Form with entry fee(s) to:
Culinaire Malaysia 2017 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: events@hotels.org.my or culinaire@hotels.org.my Website: www.hotels.org.my
Culinaire Malaysia 2017 | Page 72 of 79
Payment Received On:
Cheque No.:
Amount (RM):
Contestant No.:
CULINAIRE MALAYSIA 2017
TEAM CHALLENGE
REGISTRATION FORM
Closing Date: 01 July 2017
Each establishment is restricted to one (1) entry in per class. Registration fees should accompany applications and are not
refundable unless the class is full. Applications received without fees may not be processed. Faxed entries should be
accompanied by a copy of your cheque/bank order.
The Organizing Committee reserve the right to limit the number of entries in any class and this will be done on first-come-firstserved basis. Please refer to the rules and regulations in the Culinaire Malaysia 2017 Rule Book.
Please type for legibility or write clearly in capital letters and complete all relevant sections.
Name of Team
Organisation Name
Organisation Address
Country
Organisation Tel No.
Fax No.
Team Manager/Team
Captain Mobile No.
Email
Group Coordinator
Tel No.
(if differ from Team Manager)
Please register me for the following class (please mark ’X’):
Team Challenge (RM1000.00 Per Class)
Team Challenge (RM600.00 Per Class)
Class 25
Malaysia Junior Tiger Cup
Class 27
Nyonya’s Heritage
Class 26
The MLA Golden Bull Culinary
Challenge
Class 28
Crystal Ice Masterpiece
Class 29
Fruits Sculpture
Team Challenge (RM800.00 Per Class)
Food and Beverage Skill
Championship
Class 30
TEAM MEMBER
NAME
POSITION
Team Manager/Team
Captain (for class 25/class
26 only)
Team Leader / Member 1
Member 2
Member 3
Member 4
We would like to enrol the following Most Outstanding Team Award:
Yes
No
MODE OF PAYMENT
We enclosed our bank draft/cheque/postal order/money order for RM_______________ made payable to:
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 2017.
For Office Use Only
____________________________________
Team Manager / Group Coordinator
Application Received On:
Payment Received On:
Please send the completed Registration Form with entry fee(s) to:
Culinaire Malaysia 2017 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: events@hotels.org.my or culinaire@hotels.org.my Website: www.hotels.org.my
Culinaire Malaysia 2017 | Page 73 of 79
Cheque No:
Amount (RM):
Contestant No:
CULINARY RECIPE FORM 配方表
CLASS NO:
项目
Contestant No. 编号
:
Name of Recipe
:
No. of Serving 制作分量
(人分)
:
菜肴名称
Quantity
数量
UOM
单位
Ingredients
材料
Quantity
数量
Method 作法:
Please photocopy if extra forms are needed.
Culinaire Malaysia 2017 | Page 74 of 79
UOM
单位
Ingredients
材料
FICHE TECHNIQUE FOR DRINKS
CLASS NO: 30 (Food and Beverage Skill Championship)
Contestant Name
:
NAME OF THE BEVERAGE
TYPE OF DRINK
DESCRIPTION / UP-SELLING
AMBIANCE PICTURE
TYPE OF GLASS
DECORATION (GARNISH)
FICHE TECHNIQUE FOR 1
COCKTAIL/MOCKTAIL
PROCEDURE
Step-by-step process
INGREDIENTS
Culinaire Malaysia 2017 | Page 75 of 79
UNIT
QUANTITY
FICHE TECHNIQUE FOR MOCKTAIL/COCKTAIL
CLASS NO:
Contestant Name
:
NAME OF THE BEVERAGE
TYPE OF COCKTAIL
DESCRIPTION / UP-SELLING
AMBIANCE PICTURE
TYPE OF GLASS
DECORATION (GARNISH)
FICHE TECHNIQUE FOR 1 COCKTAIL
PROCEDURE
Step-by-step process
INGREDIENTS
Culinaire Malaysia 2017 | Page 76 of 79
UNIT
QUANTITY
FRUIT FLAMBE RECIPE
CLASS NO: 33 (Fruit Flambé)
Contestant Name
:
NAME OF THE DESSERT
DESCRIPTION / UP-SELLING
AMBIANCE PICTURE
PRESENTATION
DECORATION (GARNISH)
FICHE TECHNIQUE FOR 1 RECIPE
PROCEDURE
Step-by-step process
INGREDIENTS
Culinaire Malaysia 2017 | Page 77 of 79
UNIT
QUANTITY
FICHE TECHNIQUE
CLASS NO: 36 (Cocktail)
Contestant Name
:
NAME OF THE BEVERAGE
TYPE OF COCKTAIL
DESCRIPTION / UP-SELLING
AMBIANCE PICTURE
TYPE OF GLASS
DECORATION (GARNISH)
FICHE TECHNIQUE FOR 1 COCKTAIL
PROCEDURE
Step-by-step process
INGREDIENTS
Culinaire Malaysia 2017 | Page 78 of 79
UNIT
QUANTITY
FICHE TECHNIQUE
CLASS NO: 37 (Mocktail)
Contestant Name
:
NAME OF THE BEVERAGE
TYPE OF MOCKTAIL
DESCRIPTION / UP-SELLING
AMBIANCE PICTURE
TYPE OF GLASS
DECORATION (GARNISH)
FICHE TECHNIQUE FOR 1 MOCKTAIL
PROCEDURE
Step-by-step process
INGREDIENTS
Culinaire Malaysia 2017 | Page 79 of 79
UNIT
QUANTITY