COMPETITION GUIDELINES

Vancouver Community College

Vancouver, BC

March 14, 2009

PLEASE read the entire package carefully and ensure that you complete all the requirements for entry.

To be eligible to compete in the Junior Culinary Challenge, you must:

• Have properly completed and submitted a Registration Package by the registration due date.
• Be no more than 25 years of age at the date of the WACS Congress (January 24, 2010); proof of age will be required to compete
• Be a Canadian resident over the age of majority in your province of residence
• Have not attained Trade Qualification or TQ5 for more than one year prior to the date of the National Competition
• Have not yet received the National "Red Seal" Qualification

Menu and Utilization of Ingredients

Each competitor must plan a three-course menu for 8 persons including the following:

• 1 appetizer (cold or hot or combination of both)
• 1 entrée (hot)
• 1 dessert (cold or hot or combination of both)

The menu must be composed of the ingredients found on the Ingredient list and

common table. No other ingredients will be permitted or available.

Compulsory Ingredients

When composing the menu, the competitor can ONLY use ingredients that are

listed on the Ingredient list and Common Table. The candidates do not have to

use all the ingredients on the list.

Candidates must ensure that all ingredients used reflect a nutritionally, as well as

gastronomically balanced meal.

Combination and/or contrast of color, texture and shapes, as well as repetition of

ingredients must be taken into consideration.

Pre-qualification

Potential competitors will submit a copy of their entry to facilitate short listing to

ten candidates. The package will contain :

1. Menu

2. Recipes

3. Photo of each course

4. Requisitions for food

5. Letter of support from your Chef/Mentor (Please note that in previous years the winner’s mentor has traveled to the nationals to support the competitor.)

This package is due no later than February 14, 2009.

MAIL to: Chef Donald Gyurkovits

#301-1990 Barclay Street

Vancouver, BC

V6G 1L3

Or

Email: donaldgyurkovits@telus.net

Requirements

The competitors must complete and bring to the competition:

1. Menu

2. Work Plan

3. Recipes

4. Requisition of Ingredients

Menu – Must be written in proper format describing each course.

Work Plan – Specifies each preparation step as well as the approximate time to

perform the task. The work plan must be clear enough so it may be easily

followed and understood by the judges.

Recipes – Must be written with specified ingredient amounts and method of

preparation for each aspect of the menu.

Requisition of Ingredients – Quantities of all recipe ingredients must be

specified on the attached ingredient list.

Competitors are expected to arrive at VANCOUVER COMMUNITY COLLEGE no later than 7:00 AM on Saturday, March 14, 2009.

Note: Parking is difficult in the downtown area, so allow yourself sufficient time.

At this time each competitor must provide the competition chair with:

• Six (6) copies of the menu
• One (1) copy of the work plan
• One (1) copy of the recipes

Your requisition must be supplied to the competition chair by March 1st,

2009 to facilitate assembling the required ingredients. Please note – provide typewritten or computer generated documents. No handwritten submissions will be accepted.

Grooming/Dress Code

All competitors are required to dress professionally. Each person must wear a

chef's jacket, black or checked pants and white necktie. Hats, aprons and side

towels will be provided at the competition.

The name of the competitor, employer or place of employment MUST NOT

appear anywhere on the uniform

Equipment

All candidates are to use the same utensils, pots and pans that are made

available in the kitchen. However, specialty pots or pans may be supplied by the

candidates if necessary for a specific food preparation. eg. Teflon pans, pressure

cookers, etc.

The following is a list of equipment that should be supplied by the

candidates:

• Knives and small personal tools such as vegetable peeler, zester, skewers, cutters, pâté or specialty molds, etc.
• Small electric tools -- mini chopper, hand held mixer, pasta maker, ice cream machine.
• Specialty china or serving vessels may be supplied by the candidate provided there is enough for 8 portions per course.

*The judges reserve the right to confiscate any tool or piece of equipment

deemed not appropriate or unsafe.

Assistants

A student will be assigned to each competitor to assist in gathering equipment

and/or ingredients located throughout the kitchen as needed. Students will not

assist with the actual cooking or mise en place. Candidates will assemble the 8 plates that are being judged and displayed. The hosting college will provide these students.

Timing Description

Set up – Candidates will have 30 minutes to set up their stations in advance of

the competition.

Gather ingredients – Candidates will be given 30 minutes before the start of the

competition to gather food supplies and measure dessert ingredients before the

start time of the competition.

Start time – Candidates will be allowed to prepare and cook all ingredients from

the start of the competition.

Appetizer – Candidates will serve the first course

Main Course – Candidates will serve the second course

Dessert – Candidates will serve the third and final course

Timing Example

Set up:                        7:00 AM to 7:30 AM

Gather ingredients:   7:30 AM to 8:00 AM

Start time:                  8:00 AM

Appetizer:                  12:00 PM

Main Course:             12:30 PM

Dessert:                     1:00 PM

Judging/Marking Criteria

The jury will be comprised of experienced competition judges as well as qualified

dignitaries from other countries attending the Federation Conference. The tasting

judges will score independently from the kitchen judges. The judges will be lead

by a Jury Chairman. Please refer to Marking Criteria for details on marking

distribution.

Results

Discussion and feedback will occur immediately after the competition.

Competitors will receive feedback on their performance as part of the

professional growth process. Final results and awards will be presented shortly after the competition at Vancouver Community College.

Judging

2009 BC JUNIOR CULINARY COMPETITION

Judging Criteria

SECTION I: Kitchen Work

SECTION II: Menu Presentation, Food Taste and Timing

On competition day, Saturday, March 14, 2009, competitors are requested to meet at VANCOUVER COMMUNITY COLLEGE at 7:00 AM for orientation. Parking is a challenge at the campus so allow yourself sufficient time to park and transport tools, etc to the competition site. At this time, a representative from the CCF will meet the group for orientation to the competition area, for introductions, kitchen assignment, inspection and set up.

At 7:30 AM the competitors assigned to their kitchens and will begin cooking. The following competitors in their sequentially numbered kitchens will then commence

cooking in five minute intervals. Competitors will have exactly four hours from the start time to the presentation of the first course for judging.

Friday