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ACF STUDENTc u l i n a r y c o m p e t i t i o n m a n u a lR E v i S E D A U g U S T 2 0 1 4
SUmmARy oF ChANgES FoR JUNE 2014 REviSioNPage 31-37 New Student Team Requirements, Classical Dish
ACF Student Culinary Competi t ion Manual | Revised June 2014 1
Chap ter I ........pg 2
G oa l s , O r g a n iz a t io n A n d O b j e c t i ve s
Chap ter 2 ......pgs 3-9
Tr a d i t i o n a l C o mp et i t i o n Ca te g o r i e s (S tu d e n t ) • CategorySACooking
• CategorySBCooking
• CategorySCPatisserie/Confectionery
• CategorySDShowpiece
• CategorySGEdibleColdFood
• CategorySHIceCarving
Chap ter 3 ......pgs 10-13
C o nte mp o r a r y C o o k in g Ca te g o r i e s (S tu d e n t ) • CategorySK-HotFoodCooking
• CategorySP-Practical&ContemporaryPatisserie
Chap ter 4 ......pgs 13-26
C o mp et i t i o n S c o r in g a n d C r i t i qu e s
S c o r e s h e e t s
Chap ter 5 ......pgs 27-30C o mp et i t i o n O r g a n iz a t io n
Chap ter 6 ......pgs 31-47S tu d e n t Te a m C o mp et i t i o n
a ppendIx ...........pgs 48-53Cu l in a r y C o mp et i t i o n A p p l i c a t io n
S how C h a i r C o mp et i t i o n C h e ck l i s t©2010,AmericanCulinaryFederation,Inc.Allrightsreserved.Nopartofthisdocumentmaybe disclosedorreproducedinanyformwithoutexpresswrittenconsentoftheAmericanCulinaryFederation.
TAblEo f c o n t e n t s
ACF Student Culinary Competi t ion Manual | Revised June 2014 2
goAlS oF ACF AppRovED CUliNARy CompETiTioNS
Pr im a r y • Tocontinuallyraisethestandardsofculinaryexcellenceandprofessionalism
• Nurturethecreativityofindividualchefs
• Provideashowcaseforindividualskills,techniquesandstyles
• ProvideameansofearningACFcertificationpoints
S e co n d a r y • Provideanarenatodemonstratethemutuallinkbetweentasteandhealth
• Provideanexampleandinspirationforyoungprofessionals
T h e s e g oa l s a r e a c c o mp l i s h e d by :
P r im a r y • Maintainingestablishedculinarystandards
• Promotingcamaraderieandeducationalopportunitiesamongculinaryprofessionals
• Actingasastagingareafordevelopmentofculinaryconcepts
S e co n d a r y • Fosteringthedevelopmentofcutting-edgepresentations
• Nurturingfutureleadersofculinary,bakingandpastry
• Providingrewardsofrecognition
Pu r p os e o f t he Cu l i n a r y Co mp et i t i o n M a nu a l • Toensureanationwide,uniformstandardandcriteriaforthejudgingofculinarycompetitions
• Toclearlypresentthecriteriaforallcategoriesofculinary,bakingandpastrycompetition
• Toprovidegeneralcompetitionguidelinesforcompetitorsandjudges
ChApTER 1g o a l s , o r g a n i z a t i o n a n d o b j e c t i v e s
ACF Student Culinary Competi t ion Manual | Revised June 2014 3
CATEgoRy SA — CookiNg, STUDENT, iNDiviDUAl • Showplattersneedtobeaminimumofeightportionsontheplatterandoneportiononadisplayplate.
• Thecompetitormustdemonstrateatleasttwoproteinitems,twogarnishes,onesaladandtheappropriatesauce.
• Musthaveadescriptionormenuofplatterwithoutanameorpropertyaffiliation.
[SelectOne—Allitemsmustbeproperlyglazed]
SA-1 Coldplatterofmeat,beef,veal,lamborpork SA-2 Coldplatteroffishand/orshellfish SA-3 Coldplatterofpoultry SA-4 Coldplatterofgame SA-5 Onecoldhorsd’oeuvresselection,withaminimumofeightvarieties,servedwithappropriatesaucesandgarnishes
SA-6 Eightvarietiesoftapasorfingerfoods,hotorcold,orcombinationofhotandcold—mustbepresentedcold
G e ne r a l G u i de l i ne s fo r Ca te g o r y SAThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitors
whoaredevelopingdisplaysandjudgeswhowillevaluatethem.
• Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandards
ofnutritionalvalues.
• Unnecessaryingredientsshouldbeavoided,andpractical,acceptablecookingmethodsshouldbeapplied.
• Competitorsareencouragedtouseavarietyofcookingmethodsandingredients.
• Usecorrectcooking,presentationandflavorcombination.
• Dressingtherimsofplatesresultsinanunacceptableappearance.
• Meatshouldbecarvedproperlyandcleanly.
• Meatslicesshouldbeservedwiththecarvedsurfaceupwardsandarrangedinorderandsize.
• Numericalharmonizingofmeatportionsandgarnishesisrequired.
• Fruitsandvegetablesmustbecutorturneduniformly.
• Bindingagentsmaybeusedforcreams.
• Theamountofgelatinusedinaspicsmayexceednormalquantities,butnottotheextentthatthestyleof
presentationisdependentontheextragelatincontent.
• Avoidallnon-edibleitems.
• Foodpreparedhot,butdisplayedcold,shouldnotbeservedonachemisédplateorplatter.
• Dishespreparedhot,butdisplayedcold,shouldbeglazedwithaspic.
• Sauceboatsshouldonlybehalffull.
• Aspicusedshouldrefertotheproduct.
• Glazingworkshouldbecleanandfreeofdefects.
• Usepracticalportionsize.Ingeneral,portionweightshouldbeinkeepingwiththenormsofacceptedpracticeand
nutritionalbalance.
• Propercolor,presentationandflavorcombinationsshouldbedisplayed.
• Demonstrateclean,crispworkmanship.
• Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted.
• Thepunctualpresentationofeachexhibitattheappointedtimeisurgent.
• Thecharacteroftheshowpieceshouldberespected.
• Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awellpresentedandattractivetable
willaddtothehigh-qualityimagethatthecompetitorattemptstoproject.
ChApTER 2t r a d i t i o n a l c o m p e t i t i o n c a t e g o r i e s
ACF Student Culinary Competi t ion Manual | Revised June 2014 4
CATEgoRy Sb — CookiNg, STUDENT, iNDiviDUAl • Musthaveadescriptionormenuofplatter,nonameorpropertyaffiliation
[Selectone—Allitemsmustbeproperlyglazed]
SB-1 Sixdifferentcoldappetizerplates
SB-2 Sixdifferenthotappetizerplates,presentedcold
SB-3 Onefive-coursemenugastronomiqueforoneperson,preparedhotandpresentedcold,comprisingtwoappetizers,oneconsommé,onesaladandoneentrée,allwithinpropertastingportionsandcontemporarypresentations
SB-4 Onenine-coursedegustationtastingmenu(Adegustationmenuisafine-diningtastingmenu.)
SB-5 Fivedifferentmainplates,eachdisplayingoneofthefollowingcookingmethodssauteing,roasting,braising,poachingandgrilling.
G e ne r a l G u i de l i ne s fo r Ca te g o r y S BThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem.
• Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporary
standardsofnutritionalvalues.
• Unnecessaryingredientsshouldbeavoided,andpractical,acceptablecookingmethodsshouldbeapplied.
• Competitorsareencouragedtouseavarietyofcookingmethodsandingredients.
• Usecorrectcooking,presentationandflavorcombination.
• Dressingtherimsofplatesresultsinanunacceptableappearance.
• Meatshouldbecarvedproperlyandcleanly.
• Meatslicesshouldbeservedwiththecarvedsurfaceupwardsandarrangedinorderandsize.
• Fruitsandvegetablesmustbecutorturneduniformly.
• Bindingagentsmaybeusedforcreams.
• Theamountofgelatinusedinaspicsmayexceednormalquantities,butnottotheextentthatthestyleof
presentationisdependentontheextragelatincontent.
• Avoidallnon-edibleitems.
• Foodpreparedhot,butdisplayedcold,shouldnotbeservedonachemisédplateorplatter.
• Dishespreparedhot,butdisplayedcold,shouldbeglazedwithaspic.
• Sauceboatsshouldonlybehalffull.
• Aspicusedshouldrefertotheproduct.
• Glazingworkshouldbecleanandfreeofdefects.
• Usepracticalportionsize.Ingeneral,portionweightshouldbeinkeepingwiththenormsofacceptedpractice
andnutritionalbalance.
• Propercolor,presentationandflavorcombinationsshouldbedisplayed.
• Demonstrateclean,crispworkmanship.
• Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted.
• Thepunctualpresentationofeachexhibitattheappointedtimeisurgent.
• Thecharacteroftheshowpieceshouldberespected.
• Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awellpresentedandattractivetable
willaddtothehigh-qualityimagethatthecompetitorattemptstoproject.
ACF Student Culinary Competi t ion Manual | Revised June 2014 5
CATEgoRy SC — pATiSSERiE/CoNFECTioNERy, STUDENT, iNDiviDUAl • Allrequirementsmustbedisplayed.
• Allexhibitedpiecesmustbemadeofediblematerials.
[Selectone]
SC-1 Single-tier,decoratedcelebrationcake—sugarpaste,rolledfondant,royalicing,chocolate,marzipanorsugar.
• Minimumofthreetechniquesdisplayed.
• Canbeanyshapewithamaximumdisplayareaof15”x15”.
• Nodummycakesarepermitted.
SC-2 Onebuffetplatteroffancycookies,chocolates,orpetitfours(plattermustbemadeupoffivevarieties,six
portionseach)withonepresentationplate.
SC-3 Sixdifferentindividualhotorcolddesserts(mustbepreparedasanindividual-platedserving),alldisplayedcold.
SC-4 Weddingcake
• Minimumofthreetierswithamaximumdisplayareaof36”x36”.
• Non-ediblematerialscanbeusedtosupporteachtierandalimitedamountofwirescanbeusedforgumpaste
flowersonly.
• Nodummycakesarepermitted.
G e ne r a l G u i de l i ne s fo r Ca te g o r y SCThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitors
whoaredevelopingdisplaysandthejudgeswhowillevaluatethem.
• Ingredientsandgarnishesshouldharmonize.
• Unnecessaryingredientsshouldbeavoidedandpractical,acceptablecookingmethodsshouldbeapplied.
• Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughoutthedisplay.
• Competitorsareencouragedtouseavarietyofcookingmethodsandingredients.
• Usecorrectcooking,presentationandflavorcombination.
• Dressingtherimsofplatesresultsinanunacceptableappearance.
• Fruitsandvegetablesmustbecutorturneduniformly.
• Bindingagentsmaybeusedforcreams.
• Theamountofgelatinusedinaspicsmayexceednormalquantities,butnottotheextentthatthestyleof
presentationisdependentontheextragelatincontent.
• Avoidallnon-edibleitems.
• Glazingworkshouldbecleanandfreeofdefects.
• Usepracticalportionsize.Ingeneral,portionweightshouldbeinkeepingwiththenormsofaccepted
practiceandnutritionalbalance.
• Propercolor,presentationandflavorcombinationsshouldbedisplayed.
• Demonstrateclean,crispworkmanship.
• Numericalharmonizingofdessertportions,garnishesandaccompanimentsisrequired.
• Properlybakedoughorcrusts.
• Displayproperthicknessforvariouscrusts.
• Cleanlyapplyicingsandglazesofthecorrectthicknessandpropershine.
• Allchocolateworkshouldbeinthepropertemperatureandthickness.
• Allpipingworkshouldbethin,delicateandshowaccurateworkmanship.
ACF Student Culinary Competi t ion Manual | Revised June 2014 6
• Coloringusedshouldbesoft,pastelandnotexcessive.
• Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted.
• Thepunctualpresentationofeachexhibitattheappointedtimeisurgent.
• Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awellpresentedandattractivetable
willaddtothehigh-qualityimagethatthecompetitorattemptstoproject.
CATEgoRy SD — ShowpiECES, STUDENT, iNDiviDUAlExhibitsinthiscategoryshoulddemonstratethedifferencebetweencookeryandculinaryart.
• Acceptablemediumsare:ice,vegetables,fruits,tallow,saltillage,pastillage,chocolate,marzipanandcookedsugar.
• Basescannotexceed30”x30”,heightisunrestricted.
• Useofcommercialmoldsisnotpermitted.
• Noexternalsupportsareallowed.
• ShowpiecesareeligibletobeenteredinonlyoneACFcompetition.
G e ne r a l G u i de l i ne s fo r Ca te g o r y S DThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitors
whoaredevelopingdisplaysandthejudgeswhowillevaluatethem.
• Ingredientsandgarnishesshouldharmonize.
• Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughoutthedisplay.
• Avoidallnon-edibleitems.
• Demonstrateclean,crispworkmanship.
• Allchocolateworkshouldbeinthepropertemperatureandthickness.
• Presentsmooth,properly-sandedpastillagework,freeofvisiblecracksandseams.
• Presentsugarworkhavingthepropershine,thicknessandharmoniouscoloring.
• Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted.
• Thepunctualpresentationofeachexhibitattheappointedtimeisurgent.
• Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awellpresentedandattractivetable
willaddtothehigh-qualityimagethatthecompetitorattemptstoproject.
CATEgoRy Sg — EDiblE ColD FooD, STUDENT, iNDiviDUAlTheconceptofanediblecold-fooddisplaydemands,inessence,thesamecriteriaasthemarketbasketconceptand
canonlybeexecutedunderastrictlycontrolledenvironment.
• Suchashowcanonlybeapprovediftheissuingofqualityfreshfoodsisstrictlycontrolledandproctored.
• Theprocessingandhandlingofthesefoodstuffsismonitoredfrombeginningtoendtoeffectivelyverifythatit
conformstoallsanitationandhealthguidelines.
• Allfinishedproductsaretobekeptat45°Forbelow,withoutinterruptionuntiltastedandevaluated.
• Thefacilitymustcarrytheapprovalandmeettherequirementsofthelocalhealthdepartment.
ACF Student Culinary Competi t ion Manual | Revised June 2014 7
• Allrequirementsforkitchensetuparethesameasinthehot-foodkitchen.
• Allproceduresmustbestrictlymonitored.
• Showorganizerswillneedtoallowtwodays,eachwithaneight-hourshift.
Co mp et i to r R e qu i r e m e nt sCooking—Onecoldbuffetorhorsd’oeuvresplatterforeighttotenportions.
Thehorsd’oeuvresmustconsistofminimumofsixvarieties.Theplattermustalsopresenttheappropriatesaladsandgarnitures.
pastry —Onebuffetplatter,eighttotenportionsofeachvarietywithconfectioneryordessertswiththeme.Theplatter
mustconsistofaminimumofsixvarieties.
D ay O n e S c h e du l e• Menudevelopment
• Marketbasketissued
• Kitchenandstationassignment
• Displaytimeassignment
• Sevenhoursofproctoredmiseenplace,preparationandcookingtime
D ay Two S c h e du l e• Allocatedprimarilyforthecompetitortocompletethebuffetrequirementsanddisplayattheappropriatetime
CATEgoRy Sh — iCE CARviNg, STUDENTIcecarvingisanexcitingcategorywhereculinariansandartistsmingle.Therearefourdifferentsub-categories,
dependingonthenumberofcarversandtheamountoficetobecarved:
Cate g o r y S H -1 — S ing l e b lo ck i n d i v i du a l f r e e s t y l e• Oneman,oneblock,threehours
Cate g o r y S H -2 — Mu l t ip l e b lo ck , t wo - m a n te a m f r e e s t y l e• Two-manteam,threeblocks,threehours
Cate g o r y S H - 3 — Mu l t ip l e b lo ck , t h r e e - m a n te a m f r e e s t y l e• Three-manteam,fiveblocks,threehours
Cate g o r y S H - 4 — E x h ib i t i o n Ca r v ing• Two-orthree-manteam,15–20blocks,48-hourtimelimit,outdoors
G e ne r a l G u i de l i ne s fo r Ca te g o r y S H• Exhibitioncarvingofficialsplacesafetyasthesinglemostimportantruleforcompetitorsandspectators.Afirstsafety
violationmayresultinaverbalwarningatthediscretionofthejudges.Competitorswhoreceiveasecondwarningwillbe
disqualified.
• Allcompetitioniceistobecarvedonthepremises,withinaspecifiedtimelimit,andonlybythecompetitorwho
enteredthecategory.
ACF Student Culinary Competi t ion Manual | Revised June 2014 8
• Inexhibitioncarving,onehelpermaybeusedbyeachcompetitor.Thehelpermustregisterwiththecompetitor
andsignallwaivers.Thehelpercanhandletheiceandtools,butmaynotaltertheiceinanyway.Nohelpersare
allowedforteamcompetitions.
• Displaytablesforindividualfreestylecarvings(ifprovidedbytheexhibitionofficials)shouldhaveasurfaceof48”x
48”andhaveadequatestabilityandbraces.
• Thedecisionofthejudgesisfinal.
• Theleadjudgeisresponsibleforconductingthecarvers’meetingbeforethestartofthecompetition.Theshows
organizingcommitteeshouldalsoparticipateinthismeetingandintroduceallofficials,helpers,etc.tothecompetitors.
Pla t fo r ms fo r Ca r v ing• Theplatformsshouldbenon-skid,preferablywood.Woodpalletsarereadilyavailableinanyconventionarea.
Exteriorgradeplywood½”x4’x8’willcovertwopallets.
• Eachcarverwillneedaminimumoftwopallets,coveredinsuchamannerandspacedtoavoidparticipants
workingtooclosetogether.
• Abaseofsixpalletscoveredwiththreesheetsofplywoodwouldaccommodateatwo-orthree-manteamevent
andcouldalsobeusedfortwosinglecarversworkingsimultaneously.Sincemostcompetitionshaveboth
singleandteamevents,thisshouldbethestandard.
• Thesurfaceonwhichtheplatformsareplacedshouldbeideallycementornon-skidflooring;plasticsheetingon
flooringisdangerousandthusnotacceptable.
Powe r S upp l y• Thepowersupplymustbeadequatelygrounded.Thepowershouldaccommodateseveral120-voltchainsaws
operatingatonce(onepercompetitor).
• Theconnectionsforthepowersupplyshouldnotbeplacedinornearstandingwater.
• Theengineeringstaffofthefacilityshouldbeavailableatthebeginningofthecontesttoensureasuccessfulstart.
L ig h t ing• Lightingshouldbebrightenoughtoensureasafeenvironmentforthecompetitorsaswellasprovidegoodvisibility
forspectators.
D r a in ag e• Theareawherethecarvingsarecomposedanddisplayedshouldprovidedrainagesothatnostandingwaterisevident.
• Theshoworganizersareresponsibleforprovidingoneassistantforeveryfourparticipantsonthefloor.Assistants
willcleartheareaofanyicedebrisandkeeptheareaclean.
Ju d g e s Pa ne l• Thejudges’panelshouldhaveaminimumofthreejudges,experiencedicesculptorsandartist(s),andatleastoneACF-
approvedice-carvingjudge.Itisalwaysadvisabletoencouragetheuseofjudgesfromoutoftown,particularlyforthe
leadjudgeposition.
• Theuseofmediaorcelebrityjudgesshouldbeemployedforspecialawards,butshouldnotbepartoftheofficialscore.
• Theleadjudgeshouldbeindicatedonthescoresheets;heorsheshouldbeaccomplishedinthefieldoficecarving.
• Themembersofthejuryshouldbeavailableforacritiquewiththecompetitorsafterthejudging.Thisisanimportant
stepinthelearningandadvancementoficecarvingandisconsistentwithACFproceduresforfoodcompetitions.
ACF Student Culinary Competi t ion Manual | Revised June 2014 9
S afe t y G u i de l i ne s• Protectiveclothing
- Steel-toedbootsandsafetyglasses
- Gloves—coldweatherprotection
- Noloosescarves,etc.
- Earplugs
• Electricalequipment,grounded
• Properlifting,movingoficeblocksandfinishedpiecesweighing300–400lbs
• Adequatedrainage
S how O r g a n ize r ’s R e s po ns ib i l i t i e s• Issuealiabilitywaivertoeachcompetitor(Appendix)atthetimeofapplication,andissuethesamewaivertoeach
helper,apprentice,orpersonswhowillbeintheworkingareas.ThewaivershouldrelieveACFororganizersofany
responsibilityifanaccidentshouldoccur.Thiswaivercouldalsoincludeaclauseforrightstophotographorfilmthe
contestforfutureadvertisementorpromotion.
• Securenecessarymaterialsforthesetupandconstructionoftheworkareas,adequatepowersupply,drainage,
lighting,etc.,specificationsareoutlinedherein.
• Arrangeforpersonneltoemceetheevent,talktotheaudience;provideanofficialtimeclockvisibletoall
competitors,propersignageforthecompetitorsandtheirestablishment,aswellasascoreboardtopostthe
competitorsfinalscores.
• Providestafftoassistthejudgesintotaling,averagingscores,preferablywithcalculatorsorcomputerstoensureaccuracy.
Au tho r i ze d I c e Ca r v ing
Too l s• Icetongs
• Handsaws
• Chainsaws*
• Steamwand
• Tablewithcircularsaw*
• Dremel*
• Router*
• Alcohol/propaneburners
• Drawknife
• Largecompass
• String
• Woodruler
• Extrabars
• Largeflatchisels,longhandle
• Mediumflatchisels,longhandle
• Smallflatchisels,longhandle
• LargeV-chisels,longhandle
• SmallV-chisels,longhandle
• Roundinsidecut
• Roundoutsidecut
• Levelcarpenters
• Dividers
• 5-prongshaver
• Icepick
• Sparechains–new
*Powertoolsonly
ACF Student Culinary Competi t ion Manual | Revised June 2014 10
CATEgoRy Sk — pRACTiCAl AND CoNTEmpoRARy hoT-FooD CookiNg, STU-
DENT, iNDiviDUAl• Competitorswillfabricateandpreparetwoportionsofafinishedproductbasedonthefollowingmaincoursecategories.
• Competitorshave15minutesforset-up,60minutestofabricateandcook,10additionalminutesforplatingand15
minutesforclean-up.
• Ofthetwoportionsprepared,oneisforjudges’tastingandoneisfordisplay/critique.
S K-1 Ro ck Co r n i s h G a m e H e n , C h i cke n o r D u ck• Fabricateandcooka1-1½lbRockCornishgamehen,a2-2½lbchickenora5-6lbduck,usingthewholeorpartofthebird.
S K-2 B o ne - In Po r k Lo in• Fabricateandcooktospecification.Otherporkcutsmaybeincludedinthedish.
S K- 3 B o ne - In Ve a l Lo in o r R ack• Fabricateeitherchoiceandcooktospecification.Othervealcutsmaybeincludedinthedish.Chineboneonlymay
beremovedfromtherackbeforethecompetition.
S K- 4 B o ne - In L a mb Lo in o r R ack• Fabricateeitherchoiceandcooktospecification.Otherlambcutsmaybeincludedinthedish.Chineboneonly
mayberemovedfromtherackbeforethecompetition.
S K- 5 G a me B i r ds• Choicesofgamebirdscanbe1-1½lbpheasant,quail(s),squab(s,)partridge(s)orupto2½lbguineafowl.Game
birdsmustbefabricatedduringthecompetitionandcookedastherecipestates.
S K- 6 B o ne - In G a m e• Venisonandantelope,racksorloin:Fabricateeitherchoiceandcooktospecification.Othergamecutsmaybe
includedinthedish.Chineboneonlymayberemovedfromtherackbeforethecompetition.
S K-7 W ho l e R a bb i t• Fabricateandcooktorecipespecifications,usingthelegandatleastoneothercut.
S K- 8 L i ve Lobs te r• Using1-2lblobsters,fabricateandcooktorecipespecifications.Othercrustaceans/mollusksmaybeincorporated
withthis,orothercategories,also.
S K- 9 F i s h• Fabricatea2-2½lbflatorroundfish.Fishcanbeevisceratedandscaled,buttheheadmustremainonwhenbrought
in.Prepareasrecipespecifies.
ChApTER 3c o n t e m p o r a r y c o o k i n g c a t e g o r i e s
ACF Student Culinary Competi t ion Manual | Revised June 2014 11
G e ne r a l G u i de l i ne s fo r Ca te g o r y S K• Competitorsmustprovideatleastfourjudgespacketsthatinclude:recipes,allingredientsandacompletediagramoraclear,
close-up,colorphotographofthesignaturedish.Packetsaretobeprovidedtojudgeson-sitethedayofthecompetition.
• Ingredientsfortherecipeareallowedtobepre-scaledandmeasured,however,nopre-mixingisallowed.
• Noadvancepreparationorcookingisallowed.
• Cleanedandpeeledmirepoixingredientsareacceptable.Choppedherbs,shallotsandgarlicarealsoacceptable.
• Vegetablescanbepeeledandsaladsmaybecleanedandwashed,butnotcutorshapedinanyform;beansmaybe
pre-soaked.
• Nofinishedsoupsorsaucesareallowed.However,basicstocksmaybebroughtin.Noclarifiedconsommésareallowed.
• Thefollowingready-madedoughmaybebroughtin:bric,puffpastryandfilodough.
• Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime.
• Competitorsmayalsobringproteinspre-marinated,butwillberequiredtodemonstratefabricationofproteinand
makingofmarinadeduringallottedtimeframe.
• Competitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipes.However,
judgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(wholefish,meats,etc.).
• Competitorsmustbringtheirownfood,tools,cookwareandchina.
CATEgoRy Sp - pRACTiCAl AND CoNTEmpoRARy pATiSSERiE, STUDENT,
iNDiviDUAl
S P-1 — H ot / Wa r m D e s s e r t• Competitorswillpreparetwoportionsofahot/warmdessertoftheirchoice.
• Competitorshave15minutesforset-up,60minutestocook,10additionalminutesforplatingand15minutesforclean-up.
• Ofthetwoportionsprepared,oneisforjudges’tastingandoneisfordisplay/critique.
S P-2 — Co mp os e d Co l d D e s s e r t• Competitorswillpreparetwoportionsofacomposedcolddessertoftheirchoice.
• Competitorshave15minutesforset-up,90minutestocook,10additionalminutesforplatingand15minutesforclean-up.
• Ofthetwoportionsprepared,oneisforjudges’tastingandoneisfordisplay/critique.
G e ne r a l G u i de l i ne s fo r Ca te g o r y S P• Competitorsmustprovideatleastfourjudges’packetsthatinclude:recipes,allingredientsandacompletediagram
oraclear,close-up,colorphotographofthesignaturedish.Packetsaretobeprovidedtojudgeson-sitethedayofthe
competition.
• Ingredientsfortherecipeareallowedtobepre-scaledandmeasured,however,nopre-mixingisallowed.
• Noadvancepreparationorcookingisallowed.
• Cookedicecreambasesand/orsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite.
• Nofinishedsaucesareallowed.
• Thefollowingready-madedoughmaybebroughtin:bric,puffpastryandfilodough.
• Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime.
• Competitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipes.However,
judgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(i.e.,wholefruits).
ACF Student Culinary Competi t ion Manual | Revised June 2014 12
• Competitorsmustbringtheirownfood,tools,cookwareandchina.
• Competitorsareallowedtobringinanicecreammachineofreasonablesizeandelectricalrequirements;however,
freezersarenotprovided.
• Thecarefulandresponsibleuseofdryiceinappropriatecontainersispermitted.
K i tc he n S t a t io n R e qu i r e m e nt sWhileallcompetitorsmaybeworkinginthesamekitchen,eachmustbeprovidedwithhisorherownworkstation.
Eachstationmustincludethefollowing:
• Adequateworktable
• Smalloven;convectionorconventional
• Cooktop,minimumtwoburners,induction,electric,orgas
• Marbleslab**
• Kitchen-Aid-typemixer**
• Cuttingboards
• Sinkwithrunningwater,maybeshared
• Accesstorefrigeration,maybeshared
• Powersupply,fouroutletsperstation
• Cubedice,icesupply
• Garbagereceptacles
• Hotandcoldwatersanitationstationinimmediatevicinity
• Tomaintainsanitation,brooms,mops,papertowels,plasticwrap,foil,bleachandbuckets
• Competitorsareallowedtobringinanadditionalburner-cookingunit
• Measuringscaletobeavailabletocompetitors,measuringinouncesandpounds
• Largeclockincompetitionareaforaccuratetimekeeping
**Thisequipmentappliestopastrykitchenonly.
Ju dg e s’ Ta b l e R e qu i r e m e nt sJudgesforCategoryKandPwilltasteandscorecompetitorsinthekitchen.Theywillneedthefollowingitems:
• Silverware
• Napkins
• Water
• Clipboards
• Notepads
• Pencils/pens
• Calculator
• Stapler
ACF Student Culinary Competi t ion Manual | Revised June 2014 13
O r g a n ize r N ote
S a mp l e T im e S c h e du l e fo r Ca te g o r y S K :
Ca te g o r y W — Cu s to mize d W i l dc a r d Ca te g o r yChapterswishingtohosthot-foodcompetitionsthatdonotfollowthestandardcategoryformatsmustapplyfor
approval.AnychangesorexceptionstostandardizedcategoriesmusthavetheapprovaloftheCulinaryCompetition
CommitteechairpriortothecompetitionandbeforeACFmedalsandCEH’sareawarded.
Thestandardapplicationmustbesupplementedwithadetaileddescriptionoftheproposedcompetition,andmust
besubmittedafullfourmonthsbeforethecompetition.Thedescriptionmustincludethefollowinginformation:
• Indicatewhetheranindividualorteamcategory;ifateamcategory,indicatehowmanyteammembers
• Numberofportions
• Numberofcourses
• Timeframe
• Useofanyspecialorrequiredingredients
Note:Foracustomizedindividualcategory,competitorsarerequiredtoprepareatleastfourportionsofafourcourse
menu.Foracustomizedteamcategory,teamsmustprepareaminimumofeightportionsofafourcoursemenu.
Setup
8:00 a.m.
8:15 a.m.
8:30 a.m.
8:45 a.m.
9:00 a.m.
Start
8:15 a.m.
8:30 a.m.
8:45 a.m.
9:00 a.m.
9:15 a.m.
Window Opens
9:15 a.m.
9:30 a.m.
9:45 a.m.
10:00 a.m.
10:15 a.m.
Window Closes
9:25 a.m.
9:40 a.m.
9:55 a.m.
10:10 a.m.
10:25 a.m.
CleanupEnds
9:40 a.m.
9:55 a.m.
10:10 a.m.
10:25 a.m.
10:40 a.m.
Competitor 1
Competitor 2
Competitor 3
Competitor 4
Competitor 5
ACF Student Culinary Competi t ion Manual | Revised June 2014 14
Inculinarycompetitions,thereispreparationofthedisplayandscoring,butitistheassessmentoftheworkthatliesatthe
heartofthepurposeofcompetitions.Therearetwoareasofassessment:thecritiqueandthescore.
CritiquesinanACF-sanctionedculinarycompetitionaredeliveredbyexperienced,trained,approvedculinaryjudges.In
thelearningprocess,thereisnosubstituteforaprofessional,constructivecritique,deliveredinamannerofteacher-to-
studentandwiththerespectaffordedaprofessionalcolleague.
Critiquesessionsarenormallyheldimmediatelyfollowingthejudgingsessionandbeforetheopeningoftheshowfor
publicviewing.Thisallowsprivacyforthejudgeandthecompetitortodiscussthedisplay.Also,byhavingthecritiqueas
soonaspossibleaftertheviewingbythejudges’panel,thedisplayisstillfreshinjudges’mindsandthecritiquecanbe
moreaccurateandhelpful.
Thebestcritiquesaretothepoint,noteboththestrongandweakpointsandarespecific.Inaddition,thejudgeshould
offerguidanceonwhatskillsandtechniquescouldbebuiltonorfurtherdeveloped.Ifthecompetitorisastudent,hisor
herinstructorshouldbepresentduringthecritique.
Thesecondareaofassessmentisthescoring.Asthejudges’panelreviewsadisplay,pointsareawardedinseveralareas
andaveragedtoyieldasinglescoreforthedisplay.UndernocircumstanceswillNon-ACFApprovedJudgeshavetheir
scorescountduringtheactualcompetitionscoringassessmentforcompetitors.OnlytheapprovedACFJudgesscores
willcountasthecompetitor’sfinalscoresofthatcompetition.ThentheACFNationalOfficewillrevieweachcompetitor’s
scoreswhentheyarriveandwillverifythisprocesswasupheld,ifthereisanyindicationofmishandledscoresthecurrent
competitioncommitteewillbenotifiedandfurtheractionswillbetaken.Basedona100pointsystem,displaysare
awardedgold,silverorbronzemedals.
TheACFscoringpointscaleis:
Goldmedal 90-99points
Silvermedal 80-89points
Bronzemedal 70-79points
Unlikemostcompetitionsthatmayhaveonlyonegoldmedalwinner,inACF-sanctionedcompetitions,thecompetitors
competeagainstastandardandnoteachother.Sinceacompetitorisjudgedonhowhisorherdisplaymeasuredup
againstthestandard,theremaybemanycompetitorswhowinthesamemedal.
ACFmedalsareawardedtoallcompetitorswhoscoresufficientpointlevels.IfthecompetitorisamemberoftheACF,a
permanentrecordofeachmedalawardedismaintainedintheACFnationaloffice.
ASSESSmENT FoR CATEgoRiES SA, Sb, SC2&3, SgInacold-foodcompetition,thejudgingtakesplaceinanemptyhall,exceptformembersofthejudgingpanel.The
competitorsareabsent,asarethepublicandthemedia.
Displaysinthesecategoriesarescoredinspecificareas:
Presentation, Innovation and Glazing — 25 points• Dishesshouldbeappetizingandtastefullypleasingtotheeye.
• Theyshouldshownobeadsorunevenaspic.
• Slicesshouldbemoderate,portionscorrectlycalculatedandeasilyaccessible.
• Aspicusedshouldrefertotheproduct.
• Glazingworkshouldbecleanandfreeofdefects.
ChApTER 4c o m p e t i t i o n s c o r i n g & c r i t i q u e s
ACF Student Culinary Competi t ion Manual | Revised June 2014 15
Composit ion and Harmony of Ingredients — 25 points• Displaysmustbenutritionallywell-balancedandinkeepingwithmoderntrends.
• Tasteandcolorsshouldenhanceeachother.
• Displaysmustdemonstratepracticalcraftsmanship,andshouldbepractical,digestibleandlight.
Professional Preparation and Craf tsmanship — 25 points• Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation.
• Preparationsmustdisplaymasteryofbasicskills,chosenjelliesandapplicationofcookingmethods.
Serving Methods and Por t ions — 25 points• Simpleandpractical,cleanandcarefulservingwithnofuss,noover-elaborateorimpracticalgarnishing,and
plateandplatterarrangementthatmakesforpracticalservingwhilemaintainingastrongsenseoftheelegant.
ASSESSmENT FoR CATEgoRy SDCategoryDentries(showpieces)shoulddisplaymorecreativitythanpractically,butmustalsoconformtocertain
standards.Showpiecesarejudgedinthreeareas:
• Scale/size/proportion—15points
• Artisticachievement/detail—35points
• Craftsmanship/qualityofwork—50points
ASSESSmENT FoR CATEgoRy SgThedynamicsofjudgingcategoryG,hot-foodcompetition,arequitedifferentfromthosewhenjudgingothercategories.
TheassessmentforcategoryGisdividedintotwoareas:kitchen/floorevaluation(40points)andservice/tasting
evaluation(60points).Eachoftheseareasarefurtherdividedintofivespecificareas,whicharescoredindividually.
Kitchen/Floor Evaluation — (40 possible points)• Sanitation/foodhandling—5points
• Miseenplace/organization—5points
• Culinaryandcookingtechniqueandproperexecution—10points
• Properutilizationofingredients—15points
• Timing/workflow—5points
F lo o r j u d g e s eva lu a te t h e fo l l ow in g :Sanitation—Cuttingboardsshouldbescrupulouslyclean.Knivesshouldbesharp.Thetoolbox/knifebagmustbeclean
andsanitaryinside.Sanitizingsolutionisattherightstrength,notoverorunder-powered,andwhetherit’sbeingusedas
awashingsolutioninsteadofsanitizingapre-washedarea.Arethecompetitorsusingtowelscorrectly?Forexample,they
shouldnotbewipingdebrisoffatableandthenwipingaknifeoraplatewiththesametowel.Considerwhetherornot
ACF Student Culinary Competi t ion Manual | Revised June 2014 16
competitorsareusingtheirapronsashandwipes.Productsshouldbestoredatthecorrecttemperature.Glovesmust
beusedwhenthelastcontactwithfoodisoccurring,forexample,platingup.Areasarerequiredtobekeptsanitized,
particularlyduringfish-to-meattovegetableordairytransitions.Frequenthandsanitizingisencouraged.
Organization—Tableshouldbekeptclearofnonessentials.Forexample,amixerthatmaynotbeneededforthenext30
minutesshouldnotbedisplayed.Worksystematicallyononejobatatime.Usecorrectcuttingmotionsandthecorrect
knifeforthejob.
Storingofproducts—Useanorganizedrefrigerator,rackcart,knifeandequipmentstorage.Wastestorage—isit
useableornot?Useablewasteisproperlystoredforfutureuse.Thetableshouldbefreefromdebris.Floorspillsmust
beattendedtoquickly.Thedishareashouldnotbeusedasastoragedump.Competitorsshouldhaveanorganized
withdrawalfromthekitchen,leavingitascleanasitwasfound.
ButcheryandBoningSkills—Efficientandprofitableremovalofmuscleorfishfromaboneisencouraged.Sinewand/or
fatremovalandcorrecttyingmethodswillbeevaluated.
Cookingtechniquesandskills—Followclassicalcookingtechniques.Thecompetitorshouldusethetechniqueasstated
intherecipe.Forexample,panfryinginsteadofsautéing,orbraisingwithalidon.Demonstratepropertechniquewhen
deglazingapanratherthansimplyaddingwineoraliquid.Mirepoixshouldbebrownedproperly,notjustheated.
Productshouldberoastedcorrectlyandbastedasneeded,notjustplacedintheoven.Poacheditemsshouldnotbe
simmered.Followcorrectmethodwhenpreparingaforcemeat.Considerhowmanydifferenttechniqueshavebeen
displayed.
Timing—Menuitemsshouldnotbeheldtoolong.Considerwhetherornotmeatshavethetimetorest.Servewithin
thefive-minutewindow.
Workflow—Crossoverdutiesshouldshowteamwork.Thereshouldbesmoothtransitionsfromonejobtoanother.
Alogicalprogressionofjobsisadmired.Forexample,avoidchoppingherbsormincinggarliconseveraloccasions.
Usepropertimingofthemenuitems.
Service/ Tasting Evaluation — (60 possible points)• Servingmethodsandpresentation—5points
• Portionsizeandnutritionalbalance—5points
• Creativity,menuandingredientcompatibility—15points
• Flavor,taste,textureanddoneness—35points
Ta s t i n g j u d g e s eva lu a te t h e fo l l ow in g :Servingmethodsandpresentation—Hotfoodshouldbehot,andcoldfoodshouldbecold(includingplates).Food
shouldbefreshandcolorful,visiblyseasoned,presentedwithsomeheight,easytoeatandpleasingtotheeye.
Meat/fishslicesmustbeeven,straightandevenlyshingled.Itemsshouldbecloselyplacedtogethertohelpmaintain
temperatureandtokeeptheplatefromresemblingasmilingface.
Portionsizeandnutritionalbalance—Componentsofthemealmustbebalancedsothatthemainitemiscomplemented
insize/amountbytheaccompanyinggarnish(es)and/orsauce.Thenecessarynutritionalstandardsshouldbeadheredto.
Theproteinweightmustbewithinthesetlimits.
Creativity—Dishesshouldshowadegreeofdifficultyandcreativeflairratherthansomethingcopiedandoverused.
Ifcompetitor’suseanoldorclassicalidea,new,creativeideasshouldbeusedtotransformthedish.
Menucompositionandprogressionofcourses—Themenumusthaveathreadorathemerunningthroughout.For
example,itisaregional,seasonalorcelebrationmenu.Nocoursesshouldbeoutofsyncwiththemenu,suchasanAsian-
ACF Student Culinary Competi t ion Manual | Revised June 2014 17
typedishinsertedintoanAmerican-typemenu.Intheprogressionofcourses,thereshouldbenoerraticor
over-dominantflavorsthatdisrupttheflowofthetheme.Thedishesshouldportrayahighlevelofskillandexactness.The
numberofdifferentskillsemployedthroughoutthemenumustdistinguishthecaliberofthecook(s).
IngredientCompatibility—Ingredientcolorsshouldharmonize.Ingredientamountsshouldbecorrectlyportionedto
demonstrateaperfectharmony.Haveanyoftheingredientsbeenduplicated?
Flavor,taste,textureanddoneness—Thestatedflavorinthemenuandrecipeshouldbeprofound.Forexample,the
duckbrothshouldtastelikeduck.Donenesstemperaturesmustbecorrect.Statedvegetablecutsshouldbecorrect.
Thestatedcookingtechniquesmustbeappliedcorrectly.Thetexturesshouldcorrespondtowhatwasimpliedinthe
recipe.Theflavorofthesauceorvinaigretteshouldreflectwhattherecipestatedandshouldbethecorrectconsistency.
Competitorsmustdemonstratethecorrectdegreesofcaramelization.Thedishesshouldtastegreat.
ASSESSmENT FoR CATEgoRy hDisplaysarejudgedinfourareas,eachworthapossible25points:
• Artisticachievementandstrengthofdesign
• Craftsmanship—workinvolved,detailandprecision,stronglines,symmetrical,ofevendepth,uniformity,safety
• Finishedappearance—thepiecehasafinishedlookandisfreeofcracks,chipsorexcessslush
• Originalityanddegreeofdifficulty,unique,ofanewdesignorcomposition
ASSESSmENT FoR CATEgoRiES Sk AND Sp/1, Sp/2TheassessmentforcategoriesKandP/1,P/2isdividedintothreeareas:organization,cookingskillsandculinary
techniques,andtaste.
Eachoftheseareasisfurtherdividedintotwoorthreespecificareas,whicharescoredindividually.Thetotalpossible
pointsare100,ona100-pointscale.
Organization — (25 possible points)• Sanitation/workhabits
• Utilizationofingredientsanduseofallottedtime
Cooking Ski l ls and Culinar y Techniques — (25 possible points)• Creativity,skills,craftsmanship
• Serving,portionsize
Taste — (50 possible points)• Flavorandtexture
• Ingredientcompatibility,nutritionalbalance
• Presentation
ACF Student Culinary Competi t ion Manual | Revised June 2014 18
Show: __________________________________________________ Exhibit/Competitor#: ______________________________________________
Date: ___________________________________________________ Category: __________________________________________________________
Criteria Possible pts. Actual pts.
Presentation,innovationandglazing 0-25
CompositionandHarmonyofIngredients 0-25
ProfessionalPreperationandCraftsmanship 0-25
ServingMethodsandPortion 0-25
TOTAL 100
ColD FooD SCoRE ShEET[CATEgoRiES SA, Sb, SC2&3, Sg] STUDENT
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
Comments:
Judge’sPrintedName
Judge’sSignature Exhibit/Competitor#
ACF Student Culinary Competi t ion Manual | Revised June 2014 19
ColD FooD SCoRE ShEET[CATEgoRiES SC1 AND SC4 DECoRATED CAkES] STUDENT
Show: __________________________________________________ Exhibit/Competitor#: ______________________________________________
Date: ___________________________________________________ Category: ______________________________________________________
Criteria Possible pts. Actual pts.
PresentationandGeneralImpression 0-25
EvennessofIcing,GlazeorFondant 0-15
UseofVariousTechniques 0-15
ExactnessofSkillsDisplayed 0-20
KnowledgeofSkillsDisplayed 0-25
TOTAL 100
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
Comments:
Judge’sPrintedName
Judge’sSignature Exhibit/Competitor#
ACF Student Culinary Competi t ion Manual | Revised June 2014 20
Show piECE SCoRE ShEET[CATEgoRy SD] STUDENT
Show: __________________________________________________ Exhibit/Competitor#: ______________________________________________
Date: ___________________________________________________ Category: _______________________________________________________
Showpiecedescription(ifnecessary): _______________________________________________________________________________________
____________________________________________________________________________________________________________________________
Criteria Possible pts. Actual pts.
Scale/Size/Proportion (Istheshowpieceinproperscaleforwhatitis?Isthepieceinproportionandrealisticforuseasafunctional
showpiece?Doesthepiecefitwithinsizerestrictions?Essentially,isthepieceinproperbalance?)
0-15
ArtisticAchievement/Detail (Isthepieceartisticinnature,doesitseemlifelikeand/orhaveafeelofreality,depth,contrast,
beautyandartisticappeal?)
0-35
Craftsmanship/QualityofWork (Doestheshowpiecedemonstratequalityworkmanshipandskillinthequalityoftheworkpresented.Is
theredemonstratedprecisioninthework?Istherealevelofexcellencethatisevidentinviewingthe
piecejustatfirstglance?)
0-50
TOTAL 100
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
Comments:
Judge’sPrintedName
Judge’sSignature Exhibit/Competitor#
ACF Student Culinary Competi t ion Manual | Revised June 2014 21
hoT FooD kiTChEN FlooR SCoRE ShEET[CATEgoRy Sg] STUDENT
Show: __________________________________________________ Exhibit/Competitor#: ______________________________________________
Date: ___________________________________________________ Category: _______________________________________________________
Criteria Possible pts. Actual pts.
Sanitation/FoodHandling 0-5
MiseenPlace/Organization 0-5
CulinaryandCookingTechniquesandProperExecution 0-10
ProperUtilizationofIngredientsTotal 0-15
Timing/WorkFlow(1pointdeductionforeachminutelate) 0-5
TOTALHOTFOODKITCHENFLOORSCORES 40
Award Guidelines
36-40points Gold
32-35.99points Silver
28-31.99points Bronze
Comments:
Judge’sSignature Judge’sPrintedName
Hot Food Kitchen Floor Evaluation (0-40 Points)
ACF Student Culinary Competi t ion Manual | Revised June 2014 22
hoT FooD TASTiNg SCoRE ShEET[CATEgoRy Sg] STUDENT
Show: __________________________________________________ Exhibit/Competitor#: ____________________________________________
Date: ___________________________________________________ Category: _______________________________________________________
Criteria Possible pts. 1st 2nd 3rd 4th
ServingMethodsandPresentation (Freshandcolorful,easytoeat,closelyplaceditemsformaintaining
temperature,hot/coldservingplate,stylisticbutpractical)
0-5
PortionSizeandNutritionalBalance (35:65balanceofproteinandcarbohydrate.Weightboundarywithinthe
toleranceoftotalmeal.Nutritionalbreakdownsupplied)
0-5
Creativity,MenuandIngredientCompatibility (Dotherecipeingredientscomplementeachotherincolor,flavor,and
texture?Aretheingredientsbalancedinsizeandamounts?)
0-15
Flavor,Taste,TextureandDoneness (Dothespecifiedmajoringredientscarrythedominantflavors?Dothe
componentsfittogether?Arethetemperaturescorrect?Dothetextures
reflectthecookingtechnique?Isthesaucethecorrectflavorforthe
meat/fishandisitthecorrectconsistencyandsmooth?)
0-35
TOTAL 60
Award Guidelines
54-60points Gold
48-53.99points Silver
42-47.99points Bronze
Comments:
Subtotal
/NumberofCourses
=Service/TastingScore
Course1:
Course3
Course2:
Course4
Judge’sSignature Judge’sPrintedName
ACF Student Culinary Competi t ion Manual | Revised June 2014 23
hoT FooD TAlly SCoRE ShEET[CATEgoRy Sg] STUDENT
Competitor: ________________________________________________________________________________________________________
Show: ________________________________________________________ Date: ________________________________________________
Judge10-40
Judge20-40
Judge30-40
Judge40-40
Judge50-40
SUBTOTAL
Judge10-60
Judge20-60
Judge30-60
Judge40-60
Judge50-60
SUBTOTAL
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ScoresCompiledBy __________________________________________________________________________________________________
ScoresReviewedByLeadJudge ______________________________________________________________________________________
Printed Name _________________________________________________________________________________________________________
VerificationSignatures
(0-100points)
/NumberofJudges
FinalKitchen/
FloorScore
FinalKitchen/FloorScore
+FinalService/TastingScore
=Subtotal
AwARD/mEDAl
/NumberofJudges
FinalKitchen/
TastingScore
Hot Food Kitchen Floor Scores Service / Tasting Scores
ACF Student Culinary Competi t ion Manual | Revised June 2014 24
iCE CARviNg SCoRE ShEET[CATEgoRy Sh] STUDENT
Competitor: ____________________________________________ Team: ______________________________________________________________
Show: __________________________________________________ Date: ___________________________________________________________
Carving: ___________________________________________________________________________________________________________________
Criteria Possible pts. Actual pts.
ArtisticAchievement/StrengthofDesign 0-25
Craftsmanship,WorkInvolved • Detailandprecision - Stronglines - Proportion - Uniform • Safety
0-25
FinishedAppearance • Doespiecehavefinishedlook? • Freeofcracks,chips,excessslush? • Freeoftemplatepaper
0-25
OriginalityandDegreeofDifficulty • Iscarvingunique? • Gooddesignorcomposition?
0-25
TOTAL 100
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
Comments:
NOTE:Firstsafetyviolationwillresultinaverbalwarning.Secondviolationwillresultindisqualification.
Judge’sSignature Judge’sPrintedName
ACF Student Culinary Competi t ion Manual | Revised June 2014 25
hoT FooD CookiNg AND pATiSSERiE - TASTE bASED SCoRE ShEET[CATEgoRiES Sk, Sp1&2 AND Sw] STUDENT
Competitor: ____________________________________________________________________________________________________________
Show: __________________________________________________ Date: __________________________________________________________
Menu/Item: _____________________________________________________________________________________________________________
Criteria Possible pts. Actual pts.
Organization • Sanitation/Workhabits • Utilizationofingredientsanduseofallotedtime (1pointdeductionforeachminutelate)
0-25
CookingSkillsandCulinaryTechniques • Creativity,skills,craftsmanship • Servingandportionsize
0-25
Taste • Flavorandtexture • Ingredientcompatibilityandnutritionalbalance • Presentation
0-50
TOTAL 100
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
Comments:
Judge’sSignature Judge’sPrintedName
ACF Student Culinary Competi t ion Manual | Revised June 2014 26
JUDgE’S SUmmARy SCoRE ShEET STUDENT
HostChapter: ___________________________________________________________________________________________________________
ShowDates: _____________________________________________________________________________________________________________
Competitor Name Cat. Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total
Pts.
Avg. Pts.
Medal
Judge’sSignature
Judge’sSignature
Judge’sSignature
Judge’sSignature
LeadJudge’sSignature
Judges’VerificationSignatures
Judge’sPrintedName
Judge’sPrintedName
Judge’sPrintedName
Judge’sPrintedName
LeadJudge’sPrintedName
ACF Student Culinary Competi t ion Manual | Revised June 2014 27
ACFapprovesapproximately100culinarycompetitionseachyear,rangingfromsmallcontestswithlessthanadozen
competitorstonationalshowswith100ormorecompetitors.
AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingand
conductingculinarycompetitions.Thissectionofthecompetitionmanualisintendedtoprovidelocalchaptersand
showchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements.
ForACFtosanctionaculinarycompetition,thenatureofthecompetitionmustbeassessedtoensurecompliancewith
organizationalstandards.Inaddition,theapplicationallowsthechairoftheculinarycompetitioncommitteetoassess
theproperassignmentofjudgestomonitorthecompetition.
TohaveaculinarycompetitionsanctionedbyACF,therearethreebasiccriteriathatmustbemet:
1.ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding.
2.Thecompetitionmustadheretotheguidelinesasdescribedinthismanual,includingcategoryrequirements,
awardsystemandjudgingcriteria.
3.ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudges,oneofwhommusthave
internationalshowexperience,andonepastrychef,ifnecessary.
Therearefivephasestoplanningandhostingasuccessfulcompetition.Theyare:
phASE oNE: pRE-plANNiNgHostingacompetitionisafunandexcitingopportunity,butittakesplanningandteamworktomakeithappen.Herearesomethingsyourchapterneedstoconsider:
• Isyourchapterwillingtohostacompetition?
- Chaptersacceptallfinancialliabilitywhenhostingashow.
- Createabasicbudgetofanticipatedrevenuesandexpenses.
- Isthereenoughvolunteersupport?
• Decideonthetypeofshow.
- Whatfacilitiesareavailableforhost-site?
- Whatdatesisfacilityavailable?
• Determinewhatcategorieswillbeoffered.
- Understandthedifferentcategories.
- Considerthespaceandlogisticalrequirementsforeachcategory.
• Whatresourcesarerequired?
- Financialrequirements
- Doesyourchapterhavesponsorstohelpunderwriteexpenses?
• TaskDelegation
phASE Two: AppliCATioN pRoCESSGreat!Yourchapteriscommittedtohostingacompetition,nowit’stimetostarttheapplicationprocess.
S te p 1 —SubmitcompletedapplicationpackagetoACF’snationalofficeatleastfourmonthspriortothefirst
dayofthecompetition.Acompletedapplicationpackageincludes:
• Completedapplicationform;signedbybothchapterpresidentandshowchair.
• LettersofcommitmentfromthreeACF-approvedjudges.AcurrentlistofACF-approvedjudgescanbefoundonthe
Website.
ChApTER 5c o m p e t i t i o n o r g a n i z a t i o n
ACF Student Culinary Competi t ion Manual | Revised June 2014 28
• Judgesprotocolletter. • Checkorcreditcardforapplicationfee,currently$200.(Applicationsreceivedlessthan45dayspriorto
competitionwillincuranadditional$100rush-fee.)
S te p 2 –Oncethecompletedpackageisreceivedandverifiedbythenationaloffice,thecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge.
Ifapprovalisgranted,theshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACF’sWebsiteandTheNationalCulinaryReview(NCR).Competitionswillnotbeposteduntilapprovalisreceived.
Ifthecompetitionisnotapproved,anexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas.
NOTE:Incompleteapplications,orthosesubmittedlessthanfourmonthspriortocompetition,maynotappearinNCR,andwillreceivelimitedexposureonACF’sWebsite.
phASE ThREE: plANNiNg AND oRgANizATioN pRoCESSTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisa
success,fromtheplanningstagesthroughtheawardingofmedals.
Communication –Theshowchairmuststayincontactwithalljudges,especiallytheleadjudge.Letthemknowifthere
areanychangestocompetitiondaysortimes.Givethemanideaofthenumberofcompetitorsexpected.Providethemwithall
logisticalinformationregardingtheirparticipation.
Judges Protocol –Judgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshow.Itisbesttoplan
yourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecovered.Itisanticipatedthefollowingexpenseswillbe
covered:
• Lodgingaccommodations,ifneeded
• Meals
• Transportation
• Mileagereimbursement
• Stipends,ifapplicable
Theprotocollettermustincludethefollowinginformation:
• Maincontactinformation
• Whatexpensesarecovered,bespecific
• Howexpenseswillbehandledorreimbursed
Awa r ds Ce r e m o ny –Decideifmedalswillbeawardedattheshoworafterthefact.Chapterswishing
toordermedalsinadvancemustsubmitanorderformandpayment.Ifpayingbycreditcard,adepositof50percent
ofthetotalcostofmedalsisrequired.Ifpayingbycheckormoneyorder,paymentinfullisrequired.Ifapre-
competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetition,arush-feewillapply.
O r g a n iz a t io n –Everyeventrequiresanorganizationalstructure,butthereisno“standard”organizational
structureforculinarycompetitions.Whatworksforonechaptermaynotworkforothers,dependingonpersonalities,
talentandexperienceavailable.Teamworkisusuallythekeytosuccess.
Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem.
ACF Student Culinary Competi t ion Manual | Revised June 2014 29
C h a p t e r P r e s i d e n t•Overallresponsibilityforconductofthecompetitionandactionsofthechapter
• Signsapplication/authorizeschaptersponsorship
• Determinesformatandextentofcompetitionandchapterabilitytosupport
• Appoints/directstheshowchair
• Ensurespost-competitionfollow-up
• Awardpayment/presentations
• Judgestravel/perdiempayments
• Facilityinvoices/billspaid
S h o w C h a i r• Reportstochapterpresident
• Mainpointofcontactinternallyandexternally
• Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition
• Appoints/directsassistants,asnecessary
K i t c h e n M a n a g e r• Reportstoshowchair
• Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition
• Mainkitchenareasafetysupervisor
• Arrangesfirewatchesandotherfacilitysafetyrequirements
• Monitorsandrefreshesjudges’tastingequipmentandrefreshments
P r o t o c o l M a n a g e r• Reportstoshowchair
• EnsuresVIPs/judgesaresupportedandcaredforinapropermanner
• Transportation/pick-ups
• Adequatelodging/meals
• Perdiemsupport
• Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)
M a r k e t i n g a n d P u b l i c i t y A s s i s t a n t• Reportstoshowchair
• Ensuresdetailsofcompetitionarepublished/distributedtotargetaudienceandcompetitors
• Coordinatespre-andpost-competitionpressreleases
A w a r d s a n d S c o r i n g A s s i s t a n t• Reportstoshowchair.
• Coordinatesapplications/registrationforshowparticipation.
• Supportsjudgesduringcompetition.
• Assignscorekeepingassistants,starters,timekeepers.
• Providesscoresheets.
• Tabulatesandverifiesscoring.
ACF Student Culinary Competi t ion Manual | Revised June 2014 30
• Scoresshouldbekeptconfidentialuntiltheawardsceremony,sobesuretoappointsomeonewithdiscretion.
Also,considertheappearanceofaconflictofinterestwhenselectingthescorekeeper.
• Tracksawardsandensuresrecipientsreceivetheminatimelymanner.
phASE FoUR – CompETiTioN DAyThedayofthecompetitionhasfinallyarrived,andit’stimetoputallyourplansintoaction!Thisisalsothebusiestday
fortheshowchair,sohereareafewthingstoremember:
• On-sitecontactforpower,gas,etc.
• Scoresheetsareready
• Scorekeeper
• Judges’roomisset
• Awardsceremony
• Hospitality
NOTE:Rememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetition
orcategory.Addingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnot
happenatorduringthecompetition.Ifscoresheetsaresubmittedforcategoriesnotpreviouslyapproved,noCEH
creditsorrecordofparticipationwillberecordedforthosecompetitors.
phASE FivE – Follow-UpFinishingstrongisimportant!Compilingapost-competitionpackageandsendingitbacktothenationalofficein30
daysorlessisthebestwaytodoso.Thefollowingitemsmustbeincludedinthereturnpackage:
• Judges’summaryscoresheets,signedbyallthejudges.(Donotsendindividualjudges’scoresheets.Thehost
chaptershouldretainthoserecordsforthreeyears.)
• Unusedmedalsandcertificates.(Unusedmedalsmustbereturnedaftereachcompetition,donotholdontofor
futurecompetitions.)
• Competitorinformationsheets.
• Leadjudgereport.
• Showchairreport.
• Competitorandcoachcritiqueofjudgesforms,ifany.
ACF Student Culinary Competi t ion Manual | Revised June 2014 31
TEAm CompoSiTioNAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstanding,fourteammembers,and
analternate.AllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstanding,as
describedintheAmericanCulinaryFederationbylaws.Teamcompositionshouldbecarefullyreviewed.Allcompetitors
mustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthe
nationalcompetition.
TEAm REqUiREmENTSItisthemanager’sresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACF
membershipdepartmentatthenationaloffice.
• TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregional
championshipswillnotbeallowedtocompeteintheirrespectivechampionships.
• AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionand
throughthecompetitiondates.Allmembershiprenewalsshouldbedonepriortothis30dayperiodandany
competitorswhosemembershipsarenotcurrentwillbedisqualified.
• Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompete,cannot
benationalmembers.
• CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter.
Therewillbenoexceptionstotheserules.
Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation.
Toregister,theteammanagersmustsubmitan“IntenttoCompete”formonorbeforeAugust30oftheyearpriorto
thenationalcompetition.ThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeand
CulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting.
AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestate
competition.ThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstanding.Teams
failingtoreturntheform,orwithteammemberswhocannotbeconfirmedasACFmembers,willbedisqualified.
TheseformsareavailablebycallingACFCompetition&AwardsAdministratororasadownloadfromtheACFWebsite
atwww.acfchefs.org
TimEliNEAUGUST30 IntenttoCompeteformsdueatNationalOffice
SEPTEMBER-JANUARY
Chapter(s)teamscompeteforthe“StateChampionship.”TeamInformationformsare
duetotheNationalOfficeatleast30dayspriortostatecompetitions.
Statecompetitionsmustbeheldandcompleted30dayspriortotheDivisionalCompetitiondates.
JANUARY-MARCH
StatechampionscompeteattheirrespectiveDivisionalCompetitionsforthe
“DivisionalChampionship”title.
Thesecompetitionsareheld30dayspriortotheRegionalConferences.
JULYDivisionalchampionswillcompeteatthenationalconventionforthe“National
Championship”
ChApTER 6s t u d e n t t e a m c o m p e t i t i o n
ACF Student Culinary Competi t ion Manual | Revised June 2014 32
loCAl AND STATE CompETiTioNAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructors.
Dependingonthenumberofstudentteamswishingtocompeteforthedivisionaltitle,(formerlytheregionaltitle),
aneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanvieforthe
championship.
Thesechapterorcityteamsmayneedtocompeteinalocalcompetition,usingtheguidelinesforstatecompetition
outlinedinthismanual,todeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevel
competition.Alternatively,alllocalteamsmaycompeteatthestatelevel,providedthereisanagreementwiththehostof
thestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate.
Thewinningteamgoesontorepresentitsstateatthefour“ACFStudentTeamDivisionalCompetitions”whichbeginning
in2015willbeheldseparatelyfromthenewtwoRegionalConferencestructureformat.
NOTE:AllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof
30daysbeforetheirrespectivedesignated“ACFStudentTeamDivisionalCompetitions”.
ItistheresponsibilityofthestatecompetitionorganizertoinformtheCompetitionandAwardsAdministratorattheACF
NationalOfficeofthe“ACFStudentTeamStateChampions.”
Local and State competit ions wil l consist of two phases:1. Askillssalon
2 . Acookingphasethatconsistsoffourcourses;ofwhichonewillbeanassignedclassicaldish.*
a. FishstarterCourse
b. SaladCourse
c. MainplateCourse
d. DessertCourse
DiviSioNAl CompETiTioNAllstatechampionteamsareeligibletocompeteattheDivisionalCompetitionsforthetitleofACFStudentTeam
DivisionalChampions.Therewillbenoexceptionstotheruleofoneteamperstate.
Divisional Competit ions wil l consist of two phases:1. Askillssalon
2 . Acookingphase,whichconsistsoffourcourses;ofwhichonewillbeanassignedclassicaldish*.
a. FishStarterCourse
b. SaladCourse
c. MainCourse
d. DessertCourse
ACF Student Culinary Competi t ion Manual | Revised June 2014 33
NATioNAl CompETiTioNACF’sNationalConventionwillbethesiteofthe“ACFStudentTeamNationalChampionship”.Eachofthefour
respectivedivisionalchampionsareeligibletocompeteforthetitleof“ACFStudentTeamNationalChampions”.The
“ACFStudentTeamNationalChampionship”willbeheldaccordingtoACFcompetitionguidelines.
TheNationalCompetitionwillconsistof:
1. Acookoffwitheachteamproducingateamchoicefour-coursesignaturemenu,10portionsofeachcourse,three
tobetasted,onefordisplayandsixtobeservedwithjudgingdonerandomlyduringservice.
loCAl AND STATE gUiDEliNES
Skil ls PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalon.Theleadjudgewillpre-
determineandannouncetheorderinwhichtheskillswillbedemonstrated.Teammemberswillcompeteinarelay-style
formatwithatotalofeightyminutestocompleteallfourskills.Teamswillhaveafifteenminutesetupwindowandaten
minuteclean-upwindow.Allmaterialsforthisprogramwillbesuppliedbytheteam.Teamsarenotrequiredtoutilize
theitemsfromtheskillssalon,otherthantheproteinfortheclassicaldish,duringthecookingphase.
Skil ls:1. Butcheryofwholechickeninaccordancetotheclassicalrecipeinadditiontheproperhandlingofthecarcassand
remainingproteinistakenintoaccount.
2 . Filletingofaroundorflatfishofchoice,inadditiontheproperhandlingofthecarcassandremainingproteinis
takenintoaccount.
3 . KnifeCuts
a. Juliennevegetableorfruitofyourchoice–4ouncesoffinishedproduct–1/8x1/8”x2”.
b. Tournévegetableorfruitofchoice–eightpieces-¾”diameter,2”long,sevensidedandflatended.
c. Peelandsmalldiceoneonion.
d. Concasséetwovine-ripenedtomatoes.(smalldiceoutsidesectionandconcasseinside)
4 . a. Makeaquartofpastrycream.
b. Zest,peelandsectiononeorange.
c. Rolloutandlineone8”to10”tartpanwithpre-madeshortdoughandpreptoblindbake.
Practicemakesperfect.Justdotheskillsrequiredandalwaysremembertousepropersanitationpractices.
NOTE:Thealternatemaybesubstitutedforateammemberfortheskillssalonbut,theteamcoachmustnotifytheleadjudge
duringthecompetitormeetingofthechange.
Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersons,whichwillconsistsofoneclassicalcourseassigned
bytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam.Theproteinfortheclassicaldishwillbe
butcheredintheskillsphase.
ACF Student Culinary Competi t ion Manual | Revised June 2014 34
TheMenuShouldConsistof:
a. Fishstartercourse
b. SaladCourse
c. MainCourse
d. DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortasting,andonecompletemealoffour
courseswillbedisplayedforphotographsandcritique.
TimEliNE20MINUTES Set-upofthekitchen
75MINUTES Cookandpreparationtimeforthefourcoursemeal
15MINUTES
Windowforserviceofthefourcoursemeal
Note:Teamswillbedeductedonepointperminuteuptoamaximumof5pointsif
theygooverthe15minutewindowofservice.
20MINUTESClean-upandbreakdownofthekitchen.TheKitchenmustbeleftinthesame
conditionasfound.Failuretoobservethiswillresultinpointdeductions.
Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awell-presentedandattractivetablewilladd
tothehigh-qualityimagethattheteamattemptstoproject.
DIVISIONAL GUIDELINES
Skil ls Phase TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalon.Theleadjudgewillpre-
determineandannouncetheorderinwhichtheskillswillbedemonstrated.Teammemberswillcompeteinarelay-style
formatwithatotalofeightyminutestocompleteallfourskills.Teamswillhaveafifteenminutesetupwindowandaten
minuteclean-upwindow.Allmaterialsforthisprogramwillbesuppliedbytheteam.Teamsarenotrequiredtoutilizethe
itemsfromtheskillssalon,otherthantheproteinfortheclassicaldish,duringthecookingphase.
Skil ls:1. Butcheryofwholechickeninaccordancetotheclassicalrecipe/Inadditiontheproperhandlingofthecarcassand
remainingproteinistakenintoaccount.
2 . Filletingofaroundorflatfishofchoice,inadditiontheproperhandlingofthecarcassandremainingproteinistaken
intoaccount.
3 . KnifeCuts
a. Juliennevegetableorfruitofyourchoice–4ouncesoffinishedproduct–1/8x1/8”x2”.
b. Tournévegetableorfruitofchoice–eightpieces-¾”diameter,2”long,sevensidedandflatended.
c. Peelandsmalldiceoneonion.
d. Concasséetwovine-ripenedtomatoes.(smalldiceoutsidesectionandconcasseinside)
ACF Student Culinary Competi t ion Manual | Revised June 2014 35
4 . a. Makeaquartofpastrycream.
b. Zest,peelandsectiononeorange.
c. Rolloutandlineone8”to10”tartpanwithpre-madeshortdoughandpreptoblindbake.
Practicemakesperfect.Justdotheskillsrequiredandalwaysremembertousepropersanitationpractices.
NOTE:Thealternatemaybesubstitutedforateammemberfortheskillssalonbut,theteamcoachmustnotifytheleadjudge
duringthecompetitormeetingofthechange.
Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersons,whichwillconsistsofoneclassicalcourseassigned
bytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam.Theproteinfortheclassicaldishwillbe
butcheredintheskillsphase.
TheMenuShouldConsistof:
a. FishStarterCourse
b. SaladCourse
c. MainCourse
d. DessertCourse
Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortasting,andonecompletemealoffour
courseswillbedisplayedforphotographsandcritique.
TimEliNE20MINUTES Set-upofthekitchen
75MINUTES Cookandpreparationtimeforthefourcoursemeal
15MINUTES
Windowforserviceofthefourcoursemeal
Note:Teamswillbedeductedonepointperminuteuptoamaximumof5pointsif
theygooverthe15minutewindowofservice.
20MINUTESClean-upandbreakdownofthekitchen.TheKitchenmustbeleftinthesame
conditionasfound.Failuretoobservethiswillresultinpointdeductions.
Althoughtabledecorationsandlightingarenotpartoftheactualjudging,awell-presentedandattractivetablewilladd
tothehigh-qualityimagethattheteamattemptstoproject.
NATioNAl Cook-oFF gUiDEliNESEachteamwillproducea“teamchoice”four-coursesignaturemenuwith10portionsofeachcoursewithassigned
compulsoryproteinitems.Fourportionswillbefortasting,oneportionfordisplayandfiveportionstobeservedto
specialguests.Inaddition,Teamswillalsobeassignedonecompulsoryvegetableandonecompulsoryfruitwhichwill
needtobeincorporatedintothemenu.
ACF Student Culinary Competi t ion Manual | Revised June 2014 36
TimEliNEPriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenarea.The
kitchenmustbeleftinthesameconditionasfound.Failuretoobservethiswillresultinpointdeductionspriortothe
actualcookingphase.
20MINUTES Set-upofthekitchen
3HOURS Cookandpreparationtime
40MINUTES
Windowforservice(10minutespercourse)
Note:Teamswillbedeductedonepointperminuteuptoamaximumof5pointsif
theygooverthe40minutewindowofservice.
20MINUTESClean-upandbreakdownofthekitchen.TheKitchenmustbeleftinthesame
conditionasfound.Failuretoobservethiswillresultinpointdeductions.
Platesforthejudgeswillberandomlyselectedduringservice.Forexample,judgescouldselectthefirstthreeorthelast
three,orsomewhereinbetween.
GENERAL RULES FOR LOCAL, STATE, DIVISIONAL, AND NATIONAL STUDENT COMPETITIONS
• NoSous-VideCookingisallowedforstate,divisionalornationalcompetitions.Noimmersioncirculatorallowed.
• Teamsmustprovidesixsetsofrecipesandaclose-upphotographofeachcourseandthefour-courseall
together.Thesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestated
competitionstarttime.
• Basicnutritionalbalanceinrecipedevelopmentisessential.Foreachrecipe,abreakdownofcalories,calories
fromfat,sodiumandmineralsmustbeindicated.Asaguideline,basedonoverallcalories,15to20%ofcalories
shouldcomefromprotein,25to30%ofdailycaloriesshouldcomefromfat,and45to60%ofcaloriesshould
comefromcarbohydrates.
• Teamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecute
theassignment.Productsshouldbeweighed,separatedandclearlymarked.
• Noadvancedpreparationofvegetablesisallowedfortheskillssection.
• Peeledpotatoes,carrots,onions,garlic,shallotsandcutmirepoixareallowedforthecookingphase.Vegetables
andsaladsmaybewashed,butnotcutorshapedinanyform.Leeksmaybesplitforcleaningpurposes.
• Appropriatestocksforthemealmaybebroughtin,butneitherfinishedsaucesnorclarifiedbrothsareallowed.
• Puff,bric,andphyllomaybebroughtin.
• Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway.
• Cookedicecreambasesand/orsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsiteforlocal,
stateanddivisionalcompetitions.Atthenationalcook-offtheymustbemadeonsite.
• Allbutcherywillbedoneonsite.
• Allmarinateditemsbroughtinadvancemustbedemonstratedintheirproperculinaryproductionsequence.
• Teamsmustbringinallequipment,knives,smallwaresandchinawareforallpartsandphasesofthecompetition.
ACF Student Culinary Competi t ion Manual | Revised June 2014 37
Theonlyexceptionwillbeatthenationalcook-off,wherethechinawillbeprovided.
• Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasoftentimes,itisnotlookedupon
favorablybyjudgesnorwillnecessarilyresultinbetteroutcome.
• ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskills,
executegoodsolidcookinganddisplaygreatteamwork.Complicatedandcrowdedmenusanddishesdonot
necessarilyscorehigherandoftentimesinhibitteam’sfullsuccessespeciallywhentheteamisawayfrommuch
familiarhomekitchenenvironment.
• Teamsmaybringinuptotwosupplementarytabletopburners,ifapprovalisreceivedfromtheLeadJudge/
showchairpriortotheevent.
• Teamsarerequiredtoworkwithintheassignedkitchen/stationboundaries.Notadheringtothisrulewillresultin
pointdeductions.
• Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcoulddisposeofthem
oncereviewedbyakitchenjudge.Inaddition,usablefoodtrimmustbeproperlylabeledandputaway.
• Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshow’sone’scookingskills.
• Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed.
• Tomakeitaneducationalexperienceforallteamsattending,theall-importantcritiquesessionswilltakeplacein
presenceofotherteamsandcoachesandattheendofthecompetition.
KITCHEN STATION REQUIRMENTS (LOCAL, STATE, AND DIVISIONAL)Thefollowingitemswillbeprovided:
• 1each4-to-6burnerrange,orflattop
• 1eachfullsheet-pansizeovenwithtwoshelves
• 2each6’to8’tables,30”wideandstandardkitchenheight
• 4eachpoweroutlets
• Garbagereceptacle
• Accesstoicesupply,withincloseproximity
• Accesstorefrigeration,withincloseproximity
• Accesstoafreezer,withincloseproximity
• Hotandcoldwaterandsanitarysourceintheimmediatevicinity
• Tomaintainsanitation,mops,brooms,bleachandbuckets
• Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping
• Ateamstagingareaforingredientcheck-inandplacement
• Ascheduleofcompetingtimes
• Breakfastrefreshmentsfortheteamsandjudges
• One6’displaytableperteamforfooddisplay
Teamsmustbringinalladditionalequipmentthatisneededtoexecutethemeal.Thetotalmassofalladditional
equipmentbroughtinbyeachteammustfitontotwospeedracks(nohalfracks).Teamsshouldonlyexpecttheorganizer
ACF Student Culinary Competi t ion Manual | Revised June 2014 38
toprovidewhathasbeenlistedabove.
Processors,blenders,mixers,etc.,mustbebroughtifneeded,howeveronly4electricalappliancesofteamchoicewill
beallowedintothecookingkitchen.Onlypoweroutletsasdescribedwillbesupplied.Pleasekeepinmindthatyouwill
belimitedtotheamountofoutletsbeingprovidedandtheuseofpowerstripestoincreasetheoutletcountwillnotbe
allowed.Nosous-videequipmentwillbeallowed
KITCHEN STATION REQUIRMENTS (NATIONAL)Adiagramofthekitchensandalistofequipmentwillbeprovidedtoallthecompetitorsoncetheyhavebeenfinalized
bytheACFNationalOffices.Inadditiontheelectricoutletsandpowerprovidedwillbesentout.Pleasekeepinmind
thatyouwillbelimitedtotheamountofoutletsbeingprovidedandtheuseofpowerstripestoincreasetheoutletcount
willnotbeallowed.
Processors,blenders,mixers,etc.,mustbebroughtifneededhoweveronly4electricalappliancesofteamchoicewillbe
allowedintothecookingkitchen.Keepinmindthelimitationsofoutletsandtotalpowerwhenitisprovided.Thetotalmass
ofalladditionalequipmentbroughtinbyeachteammustfitontotwospeedracks(nohalfracks).Nosous-videequipment
willbeallowed.
Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls.
AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitors.Noadditionalchinaware
willbeallowedbeyondwhatisprovided.
DRESS CODEItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefs.Therefore,teamsmust
bedressedappropriatelyandprofessionally.Thefollowingdresscodewillapply:
• Whitechefcoats(ACFlogoonleftchest,school/chapterlogoonrightchest).Nootherlogosarepermitted.
• Blackpants
• Blackshoesorclogs
• Fullaprons
• Kerchiefs
• Toques
• Thealternatemustweararedarmbandtodistinguishthemselvesfromtheotherteammembers.
ROLE OF THE ALTERNATEInthestudentteamcompetition,thealternateisanimportantassettotheteam,andneedstobeastrong,versatile
individual.Herearetherulesforwhatalternatescanandcannotdo:
• Fortheskillssection,youcanusethealternateinsteadofanothermemberoftheteamifyouwish;however,the
leadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges.
• Duringsetupandtear-downperiods,thealternatemayactasanyotherteammember.
• Duringthecookingsectionofthefourcoursemeal,thealternateisnotallowedtoprepareortouchfood,other
thantransportingittoandfromarefrigeratororfreezer,ordeliveringthefinishedcoursedtothejudges’table.
• Thealternatecantastefoodatanylevelofthecompetition.
ACF Student Culinary Competi t ion Manual | Revised June 2014 39
• Thealternatecankeeptheteamonschedule,promptingteammembersofovenchecksormaintaining
simmeringfoodsonthestovetop,butcannotphysicallyopentheovenorremoveproducts.Likewise,the
alternatecannotstrainorremoveitemsfromthestovetop.
• Duringthedish-up,thealternatemaywipeanysmudgesordebrisonthefinishedplates.Atthenationallevel
only,alternatescanplacesmallgarnishitemsontheplate.Thisdoesnotincludesauces,maincomponents,
vegetablesorstarches.
Atnotimemaythealternateassistateammember,forinstance,holdapastrybagwhileitisbeingfilled.Inshort,the
roleofthealternateistokeeptheteamontrack,bringandremovefoodsandequipmenttothetableorrangetop
surfaces,changeoutandwashsoiledboardsandpans,andmonitorcookingtimes.Thealternatewillweararedarm
bandindicatingthatpersonasthealternate,aidingthejudgesinmonitoringtheiractivity.Itisalsotheresponsibilityofthe
alternatetokeeptheteam’sequipmentwashedandstoredawayfromthedishwashingarea.
ROLE OF TEAM COACHES AND MANAGERThemanagerandcoachdonothavearoleduringthecompetition.Onceyouarriveatthecompetition,yourworkis
done.Ifyoutalktoyourteamwhiletheyarecompeting,yourteamwillbeDISQUALIFIEDonthespot.Thisrulewillbe
enforced.Afterthecompetitionthemanagerandcoacharerequiredtobeattheteam’scritique.
STUDENT TEAm ClASSiCAl DiSh REqUiREmENTSForthe2015competitionseason,theassignedclassicaldishistheMainPlate.EffectivedatesforthisdishareSeptember
2014thruMarch2015.
3192 – Poulet Sauté a la Bourguignonne Menu(Local,State,andDivisional)
FishStarterCourse
SaladCourse
MainCourse-Entrée3192PouletSautéalaBourguignonne
DessertCourse
Notes:
• AppropriatesideschosenfromEscoffierbookarerequiredtoaccompanytheentréecourse.
• TheclassicaldishistobepreparedaccordingtoEscoffier.Teamsshouldconcentrateonthecookingmethods,
skills,garnishesandpreparation
• Bonesshouldberemovedfromthechickenaftercookingandbeforeservingexceptforthe“Frenched”legand
wingbones.
*Theclassicaldishforlocal,stateanddivisionalcompetitionswillbeannuallychosenbythe“CulinaryCompetition
Committee”andannouncedattheNationalConventionforthefollowingyear.ClassicaldishesaretakenfromEscoffier:
TheCompleteGuidetotheArtofModernCooker(LeGuideCulinaireversion).
ACF Student Culinary Competi t ion Manual | Revised June 2014 40
SkillS SAloN SCoRE ShEET(loCAl, STATE & DiviSioNAl) STUDENT TEAm
Team: ___________________________________________________ Judge: _______________________________________________________
Show: ___________________________________________________ Date: ___________________________________________________________
(Skills Evaluation 0-20 points)
Section 1 (Chicken) Max. Pts. ReceivedButchery 10
Properhandlingofcarcass
andremainingprotein5
Sanitation 5
Total Score 20
Section 3 (Knife Skills) Max. Pts. ReceivedJuliennevegetableorfruitof
choice(4oz)5
Tourneevegetableorfruitof
choice(8pieces)5
Peelandsmalldiceoneonion 5
Peelandsmalldicetwovine-
ripenedtomatoes(pulpseeded
andconcasséd)
5
Sanitation 5
Total Score 25
Judge’ssignature
Section 2 (Fish) Max. Pts. ReceivedFilletingoffish 10
Properhandlingofcarcass
andremainingprotein5
Sanitation 5
Total Score 20
Section 4 (Pastry) Max. Pts. ReceivedPastrycream 10
Peelandsectionone
orange5
Preparetartshellforblind
baking5
Sanitation 5
Total Score 25
Section 5 (Timing) Max. Pts. ReceivedOverall timing (½ point deduction for each minute late)
10
Section1score
Section2score+
Section3score+
Section4score+
Section5score+
Subtotal=
÷5=Finalskillsscore
Judges Guidelines for
Standards
18-20points Gold
16-17.99points Silver
14-15.99points Bronze
ACF Student Culinary Competi t ion Manual | Revised June 2014 41
Team: Judge:
Show: Date:
(Kitchen/Floor Evaluation 0-20 Points)
Criteria Maximum Points Actual Points
Sanitationandorganization 5
Workflowandteamwork 5
Culinaryandcookingtechniquesandproperexecution 5
Timing (½pointdeductionforeveryminutelate) 5
Total Kitchen/Floor Score 20
COMMENTS:
Judge’ssignature:
hoT-FooD kiTChEN FlooR SCoRE ShEET (loCAl, STATE & DiviSioNAl) STUDENT TEAm
Judges Guidelines for
Standards
18-20points Gold
16-17.99points Silver
14-15.99points Bronze
ACF Student Culinary Competi t ion Manual | Revised June 2014 42
Team: ______________________________________________________Judge: ___________________________________________________
Show: ______________________________________________________Date: ____________________________________________________
(Tasting Evaluation 0-50 points)
Signature Courses
Criteria Max. Pts. 1 2 3
Servingmethodsandpresentation 10
Portionsizeandnutritionalbalance 5
Flavor,taste,textureanddoneness 45
Individual Course Scores 60
Subtotal /3courses=Signaturecoursesscore
Classical Course
Criteria Max. Pts. Received
Classicalpresentation 5
Classicalcookingmethodology 5
Portionsize 5
Taste 35
Total Score 50
Overall Menu Composition & Skills Displayed
Criteria Max. Pts. Received
Flavorprogression,theme,varietyofbasic
cookingskillsandtechniques
10
Total Score 10
Signaturecoursesscore
Classicalcoursescore+
Overallmenuscore+
Subtotal=
÷2Finaltestingscore=
Judges Guidelines for Standards
55-60points Gold
50-54.99points Silver
45-49.99points Bronze
Judge’ssignature:
TASTiNg SCoRE ShEET (loCAl, STATE & DiviSioNAl) STUDENT TEAm
ACF Student Culinary Competi t ion Manual | Revised June 2014 43
Team: ______________________________________________________ __________________________________________________________
Show: ______________________________________________________Date: ____________________________________________________
ScoresreviewedbyLeadJudge(printed):
JUDGES
Printed Name Signature
1.
2.
3.
4.
5.
6.
Judge 1 2 3 4 5 6 Total ÷ Judges Point Scale
Skills 0-20
Floor 0-20
Taste 0-60
Total/FinalScore 0-100
Award
STATE AND loCAl TAlly SCoRE ShEET STUDENT TEAm
1.
2.
3.
4.
5.
TEAMMEMBERS ACFMEMBER#
Award Guidelines
90-99points Gold
80-89points Silver
70-79points Bronze
ACF Student Culinary Competi t ion Manual | Revised June 2014 44
Team:
Show: Date:
ScoresreviewedbyLeadJudge(printed):
JUDGES
Printed Name Signature
1.
2.
3.
4.
5.
6.
7.
Judge 1 2 3 4 5 6 7 Total ÷ Judges Point Scale
Skills 0-20
Floor 0-20
Taste 0-60
Total/FinalScore 0-100
Award
Award Guidelines
90-100points Gold
80-89points Silver
70-79points Bronze
DiviSioNAl TAlly SCoRE ShEET STUDENT TEAm
ACF Student Culinary Competi t ion Manual | Revised June 2014 45
Team: Judge:
Show: Date:
Criteria Max. Pts. 1st 2nd 3rd 4th
Servingmethodsandpresentation 5
Portionsizeandnutritionalbalance 5
Menuandingredients 10
Creativityandpracticality 5
Flavor,taste,textureanddoneness 35
Individual Course Scores 60
Subtotal
÷Numberofcourses
=Service/tastingscore
COMMENTS:
Award Guidelines
54-60points Gold
48-53.99points Silver
42-47.99points Bronze
Judge’ssignature:
TASTiNg SCoRE ShEET(NATioNAl) STUDENT TEAm
ACF Student Culinary Competi t ion Manual | Revised June 2014 46
Team: Judge:
Show: Date:
Kitchen/Floor Evaluation (0-40 Points)
Criteria Maximum Points Actual Points
Sanitation/foodhandling 5
Miseenplace/organization 5
Culinaryandcookingtechniquesandproperexecution 20
Properutilizationofingredients 5
Timing/workflow 5
Total Kitchen/Floor Scores 40
COMMENTS:
Judge’ssignature:
Award Guidelines
36-40points Gold
32-35.99points Silver
28-31.99points Bronze
kiTChEN/FlooR SCoRE ShEET(NATioNAl) STUDENT TEAm
ACF Student Culinary Competi t ion Manual | Revised June 2014 47
Team:
Show: Date:
Kitchen/Floor Scores
Judge 1 0-40
Judge 2 0-40
Judge 3 0-40
Judge4 0-40
Judge5 0-40
Judge6 0-40
Subtotal
÷numberofjudges
= Final Kitchen/Floor Score
(0-40Points)
Service/Tasting Scores
Judge 1 0-60
Judge 2 0-60
Judge 3 0-60
Judge4 0-60
Judge5 0-60
Judge6 0-60
Subtotal
÷numberofjudges
= Final Kitchen/Floor Score
(0-60Points)
Finalkitchen/floorscore
Finalservice/tastingscore+
FinalScore=
(0-100Points)
Award/Medal
Award Guidelines
90-100points Gold
80-89points Silver
70-79points Bronze
NATioNAl TAlly SCoRE ShEET STUDENT TEAm
JUDGES
Printed Name Signature
1.
2.
3.
4.
5.
6.
7.
ACF Student Culinary Competi t ion Manual | Revised June 2014 48
Listinorderfromlowesttohighest.
Team Name Final Score Medal Awarded
Judges Verification Signatures
Printed Name Signature
LeadJudge
Judges
CompETiTioN SUmmARy SCoRE ShEET STUDENT TEAm
ACF Student Culinary Competi t ion Manual | Revised June 2014 49
Region:
ACFChapter:
SchoolAffiliation(ifany):
Coach*: ACFmember#:
Phone(day): Fax:
E-mail:
AssistantCoach: ACFmember#:
Phone(day): Fax:
E-mail:
Forms must be submitted annually by: August 30
Mail Form to:AmericanCulinaryFederation
Competitions&AwardsAdministrator
180CenterPlaceWay
St.Augustine,FL32095
or fax to:904-940-0741
ACFSTUDENTTEAMCOMPETITION
iNTENT To CompETE FoRm
*Thisisthecontactforallofficialcommunications.ThispersonwillalsobelistedintheprogramguideforACFregional
conferencesandnationalconvention.
ACF Student Culinary Competi t ion Manual | Revised June 2014 50
ACFSTUDENTTEAMCOMPETITION
TEAm iNFoRmATioN ShEET
Region:
ACFChapter:
SchoolAffiliation:
TeamCoach: ACFMember#:
Phone(day): E-mail:
AssistantCoach: ACFMember#:
Phone(day): E-mail:
Team Members
Captain ACFMember#
Alternate:
Forms must be submitted to the ACF national office at least 30 days prior to
local, state and Divisional competitions.
NOTE: All team members must have an ACF member number and be paid
members, in good standing, at time of submission. (See page 31, Team
Requirements)
Mail Form to:AmericanCulinaryFederation
Competitions&AwardsAdministrator
180CenterPlaceWay
St.Augustine,FL32095
or fax to:
904-825-4758
ACF Student Culinary Competi t ion Manual | Revised June 2014 51
Hostchapter: _________________________________________________________________________________________________________
ChapterID: ___________________________________ ShowDates: ______________________________________________________________________________
SubmitcompletedapplicationpackagetotheACFnationalofficeatleastfourmonthspriortothefirstdayofthecompetition.
Theapplicationpackageincludes:
• Completedapplicationform;signedbybothchapterpresidentandshowchair
•LettersofcommitmentfromthreeACF-approvedjudges.
•Judgesprotocolletter.
•Checkorcreditcardforapplicationfee,currently$200.(Applicationsreceivedlessthan45dayspriortocompetition
willincuranadditional$100rushfee.)
Send completed applications to:AmericanCulinaryFederation•180CenterPlaceWay•St.Augustine,FL32095
AppliCATioN FoR ACF-AppRovED CUliNARy CompETiTioN
General informationThemailingaddressbelowwillbeusedforallcompetition-relatedcorrespondenceandtheshippingofawards.
Onlythosephonenumbersindicatedwillbemadeavailabletothepublic(TheNationalCulinaryReview,ACFWebsite,
pressreleases,etc.)
Showchairname: _____________________________________________________________________________________________________
Mailingaddress: ____________________________________________________________________________________________________________________
City: __________________________________________________________________ State: __________ Zip: _____________________________________
Daytimephone: ________________________________Cellphone: __________________________________________________________
Fax: ____________________________________________E-mail: _______________________________________________________________
Indicatewhichphonenumberscanbereleased: Day Cell Fax
Websitelinkforonlinerules/applications: ______________________________________________________________________________
Secondarycontactname: _____________________________________________________________________________________________
Phone: _________________________________________E-mail: _______________________________________________________________
(phonenumberwillnotbereleased)
Show informationShowsite: ____________________________________________________________________________________________________________
Mailingaddress: _____________________________________________________________________________________________________
City: ___________________________________________________________ State:__________Zip: _________________________________
Contactname: __________________________________Daytimephone: ______________________________________________________
Fax: ____________________________________________E-mail: _______________________________________________________________
Setupdate: ____________________________________Time: ________________________________________________________________
Breakdowndate: _______________________________Time: ________________________________________________________________
ACF Student Culinary Competi t ion Manual | Revised June 2014 52
Categories
COLDFOOD A-Cookery B-Cookery C-Pastry/confections D-CulinaryArt(showpieces) SA-StudentCookery SB-StudentCookery SC-StudentPastry/confections SD-StudentCulinaryArt(showpieces)
LIVESHOWPIECE(PROFESSIONALONLY) E/1-VegetableCarving,MysteryBasket E/2-CakeDecoration E/3-DecorativeCenterpiece E/4-SugarCenterpiece
HOTFOOD(PROFESSIONALONLY) F/1-MysteryBasket,individual F/2-MysteryBasket,two-manteam F/4-NutritionalHotFood F/5-PastryMysteryBasket,individual F/6-PastryMysteryBasket,two-manteam
EDIBLECOLDFOOD G-EdibleColdFood SG-StudentEdibleColdFood
STUDENTTEAMCHAMPIONSHIP ST/1-Local(city) ST/2-StateCompetition
PRACTICALANDCONTEMPORARYHOTFOOD K/1-GameHen,ChickenorDuck
K/2-Bone-inPorkLoin K/3-Bone-inVealLoinorRack K/4-Bone-inLambLoinorRack K/5-GameBirds K/6-Bone-inGame K/7-WholeRabbit K/8-LiveLobster K/9-Fish SK/1-StudentGameHen,ChickenorDuck SK/2-StudentBone-inPorkLoin SK/3-StudentBone-inVealLoinorRack SK/4-StudentBone-inLambLoinorRack SK/5-StudentGameBirds SK/6-StudentBone-inGame SK/7-StudentWholeRabbit SK/8-StudentLiveLobster SK/9-StudentFish
PRACTICALANDCONTEMPORARYPATISSERIE P/1-Hot/WarmDessert P/2-ComposedColdDessert SP/1-StudentHot/WarmDessert SP/2-StudentComposedColdDessert
ICECARVING H/1-SingleBlock,individual H/2-ThreeBlocks,two-manteam H/3-FiveBlocks,three-manteam H/4-ExhibitionCarving SH/1-StudentSingleBlock,individual SH/2-StudentThreeBlocks,two-manteam SH/3-StudentFiveBlocks,three-manteam SH/4-StudentExhibitionCarving
WILDCARD—CUSTOMIZEDCATEGORY W-Professional SW - Student
Inthespacebelow,describeanynon-ACFcategoriesthatmaybeincludedinthecompetition.(Descriptionmustinclude:
whetherit’sanindividualorteamcategory,ifateamcategoryindicatehowmanyteammembers;numberofportions;number
ofcourses;timeframe;anduseofanyspecialorrequiredingredients)
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
ACF-approvedjudges(minimumofthree)
____________________________________________________________ _________________________________________________________
____________________________________________________________ _________________________________________________________
____________________________________________________________ _________________________________________________________
Verification Tothebestofmyknowledge,allinformationinthisapplicationistrueandaccurate.Ourchapteragreestomeetallfinancial
obligationsrelatedtothiscompetitionanddistributeawardsinatimelymanner.
____________________________________________________________________________ ________________________________________
Signatureofshowchair Date
____________________________________________________________________________ ________________________________________
Signatureofhostchapterpresident Date
ACF Student Culinary Competi t ion Manual | Revised June 2014 53
Show ChAiR CompETiTioN ChECkliST
FOUR MONTHSpriortocompetitionscheduleddate,thefollowingneedstobesubmitted:
1. COMPLETED APPLICATION MUST INCLUDE:
Signatureofshowchairandhostchapterpresident
SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges
1.
2.
3.
JudgesProtocolLetter(simplystateswhoisresponsibleforjudges’transportation,meals,etc.Itshouldalso
includeanagenda,wherejudgeswillstay,stipends,etc)
$200.00ApplicationFee
2. AFTER RECEIVING ALL OF THE ABOVE, THE COMPETITION COORDINATOR WILL SUBMIT COMPETITION TO CULINARy
COMPETITION
COMMITTEE CHAIR FOR APPROVAL AND APPOINTMENT OF LEAD JUDGE.
3. AFTER RECEIVING APPROVAL AND LEAD JUDGE APPOINTMENT THE COORDINATOR WILL NOTIFy THE SHOW CHAIR
AND E-MAIL
THE FOLLOWING DOCUMENTS:
•CompetitorInformationForm(mustbefilledoutbyeachparticipant)
•MedalPrecompetitionOrderForm•CompetitionScoreSheets
•ShowChair/LeadJudgeEvaluationForm•Competitor/CoachCritiqueofJudges
4. UPON APPROVAL THE COMPETITION WILL BE ADDED TO THE ACF WEB SITE AND THE NExT ISSUE OF NCR.
5. IF yOU WOULD LIKE TO ORDER MEDALS AND CERTIFICATES OF PARTICIPATION BEFORE yOUR COMPETITION
PLEASE DO SO
AT LEAST ONE MONTH BEFORE THE COMPETITION. (Medalsarenotshippeduntilpaymentisreceived).
orderedmedalsandcertificates
made50%depositpayment.
6. AFTER THE COMPETITION PLEASE SUBMIT THE FOLLOWING TO THE COORDINATOR WITHIN ONE MONTH:
(a)SummaryScoreSheets(includeindividual’sname,scoreandaward)
(b)LeadJudgeandShowChairEvaluationReports
(c)CompetitorInformationFormsfromeachcompetitor
(d)Unusedmedalsandfinalpayment(ifbalancedue)
OR
(e)Medalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove
(scoresheets,evaluationreports&infoforms)
PLEASE INCLUDE COMPETITION NAME AND DATE ON ALL CORRESPONDENCE
ACF Student Culinary Competi t ion Manual | Revised June 2014 54
CompETiToR/CoACh CRiTiqUE oF JUDgES
Anycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritique.
Thisisnotaforumtodisputethescoringofanindividualorateam.Thiscritiqueisdesignedforvaluablefeedbackonthe
performanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee.
Inaddition,remarksshouldbebalancedinrelationtothecurrentguidelinesand,withthoughtfulness,providearemedial
suggestiontotheissueyouhaveinquestion.
your comments should be addressed to AmericanCulinaryFederation
Attn:EventsManagementDepartment
180CenterPlaceWay
St,AugustineFL32095
YourName __________________________________________________________________________________________________________
Address ____________________________________________________________________________________________________________
City ____________________________________________ State ________________Zip ___________________________________________
NameofShow ______________________________________________________________________________________________________
ACFHostChapter ______________________________ DateofEvent ________ShowChair ___________________________________
Category ___________________________________________________________________________________________________________
Judging Team (PleasecircletheFloorJudge)
LeadJudge _________________________________________ Judge _______________________________________________________
Judge 3 _____________________________________________ Judge4 ______________________________________________________
Event Facility Wereallfacilitiesasindicatedinthecompetitionmanualprovided? Yes No
Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea? Yes No
Floor JudgeWereyoucheckedinandyouringredientsinspected? Yes No
Didthefloorjudgeexplaintoyouthelocationofyourcookingarea,thetimetomovein, Yes No
andthestartandfinishtimesforyourcompetitionslot?
Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual? Yes N
ACF Student Culinary Competi t ion Manual | Revised June 2014 55
Duringthecritique,didthefloorjudgeprovide,inacourteousandinformativemanner,thepoints Yes No
thatheorshethoughtwerelackinginyourperformance,anddidthefloorjudgeoffersuggestions
orremediesforthis?
Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginning Yes No
ofthecompetition?
Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities? Yes No
Didthetastingpanelassistthefloorjudgewithsomeoftheduties? Yes No
Wasthecritiqueattendedbyallthejudges? Yes No
Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanner, Yes No
anddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding?
Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentand Yes No
whatbenefitcouldbeachieved?
Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtake Yes No
ittothenextlevel?
Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimprovefor Yes No
futurecompetitions?
Additional Comments
ACF Student Culinary Competi t ion Manual | Revised June 2014 56
ACF STUDENTc u l i n a r y c o m p e t i t i o n m a n u a l