2010 COMPETITOR GUIDELINES
1. Closing date for entries is Friday 24th September, 2010. Please complete a separate entry form for each team or individual.
2. Entry fee is $15.00 per team and $10 per individual. Each school may enter 3 teams and/or 3 individuals and/or 2 Coffee Entries. Please clearly state team name and student names on the entry form.
3. ALL school teams, individuals and trades people MUST supply and wear a name badge to clearly identify themselves, their school or organisation.
4. Blank certificates of participation will be available from the registration desk and it is the responsibility of the teacher in charge to collect them.
5. Competitors must arrive 1 hour prior to their section start time unless prior arrangement has been made with Competition Organisers.
6. It is highly recommend that competitors in all sections use Seasonal Regional produce where available, and points will be awarded for this.
7. It is strongly suggested that recipes are created around NOT USING AN OVEN.
However, two communal ovens will be available one set at 200C and one set at 180C but delicate dishes such as soufflé are not recommended due to other competitors using the ovens.
Competitors will have access to 2 water Stations with Urns for hot water, cold water .1 sink for draining/rinsing rice/pasta Salamander, 2 Robo Coup, 1 commercial deep fryer, 2 microwaves, 1 refrigerator, 1 upright freezer with 5 drawers, on the competition floor.
8. Competitors are NOT permitted to bring/supply their own burner.
· Team and Trade Section Competitors will be supplied with 2 butane gas burners.
· Grade 9/10 and 11/12 individuals will be issued with one butane burner.
9. All ingredients are to be supplied by each team and individual.
10. All equipment such as chopping boards, tea towels, gloves, serving gloves, cling
wrap/foils, bowls, spoons, tongs, food slides, trays, pans, pots, knives etc must be
supplied by competitors.
11. Stocks, major sauces and reductions can be prepared prior to competition. All other mise en plus must be prepared on the day.
12. All meals will be presented on an 8 inch and 12 inch white round plate only, supplied by Organisers. No food/elevation props to be used (judging is on food only).
13. Two serves of each dish must be presented. One will be used for judging purposes; the other will be for display on the main presentation competitor area for public viewing.
14. Strictly no coaching allowed in competition time. All teachers, parents, supervising chef will be asked to sit upstairs or stand behind the roped off sections.
15. Competitors are encouraged to display their entry with promotional materials for their
Organisation / School. Display areas are be set up by each individual competitor when
presenting their final dish.
16. Two (2) copies of recipes used (on the day) are to be supplied to organisers for the judges and for further development promotional purposes of the competition.
17. Judging criteria will included: Personal Presentation, Hygiene, Taste & Flavour, Degree of Difficulty and the use of local NSW seasonal produce.
18. All debriefing and registration will be held in the Briefing room as marked on your map.
19. Car Parking is available in areas marked on map which will be distributed once we have your entry
20. The Bathurst Memorial Entertainment Centre building is a STRICTLY NON SMOKING AREA.
Competitors are not expected to wash up in competition time. All washing up is to occur back at school. Due to condition that scullery was left in last year no facilities will be made available to wash up. Bins will be available for scraping of dishes and saucepans etc at the end of each section.
-
DOWNLOAD A COPY OF THE COMPETITION GUIDELINES HERE