Culinaire Malaysia 2019 - updated 030619 · Culinaire Malaysia 2019 | 24 – 27 September Page 6 General Information Registration Details § æ Ù Registration Forms are attached

WORLDASSOCIATION OF CHEFSSOCIETIES

ENDORSED BY

JOINTLY ORGANISED BY

PRESENTERS

BRONZE SPONSORS

GOLD SPONSOR

DIAMOND SPONSORS

SHOWPLATE SPONSOR OFFICIAL TELCO EXCLUSIVE HOTEL TV PARTNER

Culinaire Malaysia 2019 | 24 – 27 September Page 2

Content

Competition Categories _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P3

Entry Requirements _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P4

General Information _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P5-6

Competition Categories:

Individual Classes

Note for Competitors _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P7

Cold Display Category _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P8

Patisserie Category _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P9-12

Artistic Category _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P13-14

Butchery Skills _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P15

Hot Cooking Category _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P16-18

Team Challenge Classes


Malaysia Junior Tiger Cup _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P20

The MLA Golden Bull Culinary Challenge _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P21-23

Malaysian Avant-garde Cuisine Challenge _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P24-25

Crystal Ice Masterpiece _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P26

Fruits Sculpture _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P27

Asia Tapas – Professional Team _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P28-30

Asia Tapas – Junior Team _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P31-33

Asian Theme – Professional Team _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P34-37

Asian Theme – Junior Team _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P38-41

Tea & Pastries – Professional Team _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P42-44

Tea & Pastries – Junior Team _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P45-47

Food & Beverage Skills – Individual


Fruits Caramelisation – Professional _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P49-50

Fruits Caramelisation – Junior _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P51-52

Flair Tending _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P53-54

Mixology Challenge – Cocktail _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P55-56

Mixology Challenge – Mocktail _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P57-58

Barista Championship _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P59-70

Latte Art Championship _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P71-74

Prizes, Awards and Certificate _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P75

Rules and Regulations _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P76

Registration Form _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P77-78

Recipe Form _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ P79-80


Competition Categories�

Cold Display L

Class 1 Plated Appetizers Class 2 Plate Dishes A Class 3 Malaysia 5-Course Platter A Class 4 Selection of Tapas Class 5 Modern Chinese 4-Course Set Menu Class 6 5-Course Western Set Menu Class 7 Apprentice 4-Course Western Set Menu

Patisserie Class 8 Plated Desserts Class 9 Petit Fours or Pralines Class 10 Freestyle Confectionery Class 11 Elegance Stylish Wedding Cake Class 12 Artistic Showpiece Class 13 Dress the Cake [Live Action ]

Artistic

Class 14 Stylish Buffet Showpiece

Class 15 Ice Breakers L [Live Action ]

Class 16 Creative Fruit and Vegetable Carving [Live Action ]

Butchery Skills Class 17 MLA Iron Butcher Chef Challenge [Live Action ]

Individual Hot Cooking L

Class 18 Fish/Seafood Main Course (Western Cuisine) A - 2 3 [Practical ]

Class 19 Meat/Poultry Main Course (Western Cuisine) A - 2 3 [Practical ]

Class 20 Apprentice Salmon Main Course (Western Cuisine) 7 A 2 3 [Practical ]

Class 21 Malaysian Heritage Cuisine [Practical ]

Team Challenge

Class 22 Malaysia Junior Tiger Cup 、 [Practical ]

Class 23 The MLA Golden Bull Culinary Challenge MLA [Practical ]

Class 24 Malaysian Avant-garde Cuisine Challenge [Practical ]

Class 25 Crystal Ice Masterpiece [Live Action ]

Class 26 Fruits Sculpture [Live Action ]

Class 27 Asian Tapas – Professional [Practical ]

Class 28 Asian Tapas – Junior [Live Action ]

Class 29 Asian Theme – Professional [Live Action ]

Class 30 Asian Theme – Junior [Live Action ]

Class 31 Tea & Pastries – Professional [Live Action ]

Class 32 Tea & Pastries – Junior [Live Action ]

Food & Beverage Skills - Individual

Class 33 Fruits Caramelisation – Professional [Live Action ]

Class 34 Fruits Caramelisation – Junior [Live Action ] Class 35 Flair Tending [Live Action ]

Class 36 Mixology - Cocktail [Live Action ]

Class 37 Mixology - Mocktail [Live Action ]

Class 38 Barista Championship [Live Action ]

Class 39 Latte Art Championship [Live Action ]


Entry Requirements

Individual Class L Entry Fee (RM / ) Requirement

COLD DISPLAY

Class 1 Plated Appetizers 180.00 3 entries per establishment

Class 2 Plate Dishes 180.00 3 entries per establishment

Class 3 Malaysia 5-Course Platter 180.00 3 entries per establishment

Class 4 Selection of Tapas 180.00 3 entries per establishment

Class 5 Modern Chinese 4-Course Set Menu 180.00 3 entries per establishment

Class 6 5-Course Western Set Menu 180.00 3 entries per establishment

Class 7 Apprentice 4-Course Western Set Menu 180.00 3 entries per establishment

PATISSERIE

Class 8 Plated Desserts 180.00 3 entries per establishment

Class 9 Petit Fours or Pralines 180.00 3 entries per establishment

Class 10 Freestyle Confectionery 180.00 3 entries per establishment

Class 11 Elegance Stylish Wedding Cake 180.00 3 entries per establishment

Class 12 Artistic Showpiece 180.00 3 entries per establishment

Class 13 Dress the Cake 180.00 3 entries per establishment

ARTISTIC

Class 14 Stylish Buffet Showpiece 180.00 3 entries per establishment

Class 15 Ice Breakers 180.00 3 entries per establishment

Class 16 Creative Fruit and Vegetable Carving 180.00 3 entries per establishment

BUTCHERY SKILLS CHALLENGE

Class 17 Butcher Chef Challenge 300.00 2 entries per establishment

HOT COOKING

Class 18 Fish/Seafood Main Course (Western Cuisine) 250.00 3 entries per establishment

Class 19 Meat/Poultry Main Course (Western Cuisine) 250.00 3 entries per establishment

Class 20 Apprentice Salmon Main Course (Western Cuisine) 250.00 3 entries per establishment

Class 21 Malaysian Heritage Cuisine 250.00 3 entries per establishment

FOOD & BEVERAGE SKILLS

Class 33 Fruits Caramelisation Professional 200.00 2 entries per establishment

Class 34 Fruits Caramelisation Junior 200.00 2 entries per establishment

Class 35 Flairtending 200.00 2 entries per establishment

Class 36 Mixology - Cocktail 200.00 2 entries per establishment

Class 37 Mixology - Mocktail 200.00 2 entries per establishment

Class 38 Cocktail 200.00 2 entries per establishment

Class 39 Mocktail 200.00 2 entries per establishment Team Challenge Entry Fee (RM / ) Requirement

Class 22 Malaysia Junior Tiger Cup 1000.00 1 entry per establishment

Class 23 The MLA Golden Bull Culinary Challenge 1000.00 1 entry per establishment

Class 24 Malaysian Avant-garde Cuisine Challenge 600.00 1 entry per establishment

Class 25 Crystal Ice Masterpiece 600.00 1 entry per establishment

Class 26 Fruits Sculpture 600.00 1 entry per establishment

Class 27 Asian Tapas – Professional 800.00 1 entry per establishment

Class 28 Asian Tapas – Junior 800.00 1 entry per establishment

Class 29 Asian Theme – Professional 800.00 1 entry per establishment

Class 30 Asian Theme – Junior 800.00 1 entry per establishment

Class 31 Tea & Pastries – Professional 800.00 1 entry per establishment

Class 32 Tea & Pastries – Junior 800.00 1 entry per establishment Note: Acceptance with full payment only and based on a first-come-first-served basis.


General Information

The Culinaire Malaysia 2019 maintains international culinary recognition. Held together with the famed Food & Hotel Malaysia from 24 to 27 September 2019, this competition is set to be another benchmark in the international culinary industry. FHM 2019 will cover virtually every aspect of Food & Hotel Management, focusing on hotel/restaurant equipment/supplies, food and beverage, hotel furnishings and accessories, food service and catering equipment, housekeeping products, hospitality and retail technologies.

Venue

Kuala Lumpur Convention Centre Kuala Lumpur City Centre 50088 Kuala Lumpur, Malaysia

4 4 Date

” 24-27 September 2019 2019 9 24 9 27

Website

www.culinairemalaysia.com

Opening Hours and Admission

§ The Culinaire Malaysia is open to FHM’s trade visitors and public.

L 24 September- 26 September 2019: 1000hrs – 1800hrs 27 September 2019: 1000hrs – 1600hrs

§ The competition hall for competitors L Individual Competitors for display classes L :

open only from 0300hrs and judging begins at 0700hrs

3 4 8 7 1

Practical Hot Cooking: judging at 0700hrs.

8 7

§ Entry badges (non-transferable) will be sent to competitors and judges before the Event. “ 4 : L1

Organizer A

Malaysian Association of Hotels C5-3, Wisma MAH Jalan Ampang Utama 1/1 One Ampang Avenue 68000 Ampang, Selangor Malaysia Tel: +603 4251 8477 Fax: +603 4252 8477 Email: [email protected] Website: www.culinairemalaysia.com


General Information

Registration Details

§ Registration Forms are attached in the Rule Book and ensure the payments are submitted together.

8 6 1 4 8 1

§ Faxed Registration Forms must be accompanied with payment details in order for the entries to be processed. 4 4 “ 4

1

§ Teams and Individual competitors can expect to receive confirmation of their registration by 15 August 2019. L 2019 8 15 1

§ Entry fees are non-refundable, unless classes are full and competitors do not wish to register for alternative classes.

: 1 4 : 4

1

§ Competitors’ age should be above 18 years old. 18 81

§ Submission of Registration Forms indicates acceptance of the Rules and Regulations of the Culinaire Malaysia

2019 in page 77. 77 Culinaire Malaysia 2019 1

§ Payment MUST be in Ringgit Malaysia. All payments are to be made payable by cheque/money order/bank draft

only to MALAYSIAN ASSOCIATION OF HOTELS. Overseas company/personal cheques will not be accepted. : 1 4 。 L

MALAYSIAN ASSOCIATION OF HOTELS

§ Please DO NOT send cash by mail. 1

§ Deadline of registration on 15 July 2019. Acceptance is on a first-come-first-served basis.

” 2019 7 15 1 1

§ Registration Forms (either typewritten or neatly handwritten) with entry fees to be submitted to: 2 3 8

Culinaire Malaysia 2019 Secretariat C5-3, Wisma MAH, Jalan Ampang Utama 1/1, One Ampang Avenue, 68000 Ampang, Selangor Malaysia Tel: +603 4251 8477 Fax: +603 4252 8477 Email : [email protected] Website : www.culinairemalaysia.com


INDIVIDUAL CLASS Cold Display, Patisserie Display, Artistic, Butchery Skill and Practical Hot Cooking

Open to teams from hotels, restaurants, culinary institutions, airlines and catering organisations.

Note for Display Classes and Hot Cooking Competitors:

1. Please take note that these classes are usually filled up even before the closing date. Therefore, even if your Registration Form is received before the closing date, places may have been filled by then. All entries are subjected to the Organizing Committee’s approval.

2. Competitors must report to the respective Counter at least 30 minutes before their schedule time. Competitors who did not present at their scheduled time will be considered as no-shows and will be disqualified.

3. Competitors must provide their own choice of serving china ware (without logo).

4. The Organizer will not be responsible for any loss or damage of any utensils.

5. The Organizer reserves the right to revise the schedule of competition.

6. Name cards or logos of the working place of the competitor may be placed in proper manner after judging has been completed.

7. Once rosette awards are placed beside the displays (approximately one (1) hour), no comments will be given by Judges.

8. Competitors of Cold Display, Patisserie, Artistic, Butchery Skill and Individual Hot Cooking classes who wish to seek Judges’ comments should meet the Judging Team Leader by appointment on the same competition day via the Secretariat at the Organizer’s Office.

Cold Display and Patisserie Display

1. The halls for cold displays will only be open from 0300hrs and by 0700hrs all participants are required to leave the hall. Judging begins at 0700hrs for cold displays.

2. A theme or name and Recipe Form must be placed beside the display exhibits.

3. Competitors are invited to set up an attractive display, however this will not be judged.

4. Aspic should be used to glaze all entries with the exception of crisps and baked dough.

5. Display entries will be exhibited daily and will need to be cleared when the exhibition ends daily at 1800hrs and at 1600hrs on the last day. ONLY Elegance Stylish Wedding Cake (class: 11), Artistic Showpiece (class: 12) and Stylish Buffet Showpiece (class: 14) will be exhibited for all the 4 days of the show and will be collected at 1600hrs on the last day unless deterioration beyond acceptable standards have taken place.

6. Please take note that no clearing of exhibits will be allowed before closing time (1800hrs daily and 1600hrs on the last day). Competitors who break this rule may have their future participation re-considered. Removal must be completed by 1830hrs to facilitate table dressing for the following day. The Organizer reserves the right to dispose of uncollected exhibits.

7. No power point is provided at the competition area. However, competitors who wish to request power points (240V) must be ordered via MAH and paid for at least two (2) months before the event. Late order surcharge will apply. Power point requested during Culinaire Malaysia 2019 will not be entertained.

8. Table space allotted for display classes: 100cm x 90cm.

Individual Hot Cooking Class

1. Kitchens for Hot Cooking will open from 0630hrs. The first Hot Cooking session start at 0700hrs (judging begins at the same time).

2. Competitors must prepare the Recipe Form for Judges’ perusal during the competition.

3. Hygiene is paramount.


Cold Display (Class 1 – 7)

Class 1 Plated Appetizers Class 5 Modern Chinese 4-Course Set Menu Class 2 Plate Dishes Class 6 5-Course Western Set Menu Class 3 Malaysia 5-Course Platter Class 7 Apprentice 4-Course Western Set Menu Class 4 Selection of Tapas

Class 1 Plated Appetizer To display a variety of 4 different appetizers – 2 cold and 2 hot displayed cold. Each portion for 1 person, suitable for restaurant a la carte service. Class 2 Plate Dishes To display 4 different hot dishes which are to be prepared in advance and displayed cold. Each should be a main course with the appropriate starch and its own garnish. Class 3 Malaysia 5-Course Platter To prepare in advance and displayed cold. 5 Malaysia traditional platter “hidang” style: o 1 x fish platter o 1 x beef platter o 1 x lamb platter o 1 x chicken platter o 1 x rice Each dish should be sufficient to serve 6 persons with appropriate garnishes and condiments. Participants are allowed to experiment with flavours and composition that reflects to-date modern dining experience. Class 4 Selection of Tapas To prepared and display four (04) different kinds of tapas, six (06) portions of each, total 24 pieces. Two (02) items are to be hot food displayed cold and two (02) items cold food displayed cold. All items can present on one (01) platter or individually plated. o Each portion of finger food should weigh 10-20gm o Can be on one plate or individually plated o All food items must be glazed with aspic, with the exception of crisps or baked dough o A brief description of the displayed items must be made available for judges’ reference

Class 5 Modern Chinese 4-Course Set Menu To prepare in advance and display cold. A 4-course set menu with appropriate garnishes for one (1) person shall consist of: o 1 x seafood appetizer o 1 x vegetable soup o 1 x poultry main course accompanied with vegetable and starch (either rice or noodle) o 1 x self-create dessert Class 6 5-Course Western Set Menu To prepare in advance and display cold. A 5-course set menu with appropriate garnishes for one (1) person shall consist of: o 1 x seafood appetizer o 1 x clear soup o 1 x game entrée o 1 x meat/poultry main course o 1 x self-create dessert Class 7 Apprentice 4-Course Western Set Menu To prepare in advance and display cold. A 4-course set menu with appropriate garnishes for one (1) person shall consist of: o 1 x seafood appetizer o 1 x clear soup o 1 x meat/poultry main course o 1 x self-create dessert

Judging Criteria Culinary Art (Class 1 – Class 7)

Presentation / Innovation Comprises an appetising, tasteful, elegant presentation, modern style.

30 points

Composition Well-balanced food – in a correct proportion of vitamins, carbohydrates, proteins, fats and roughage, harmonizing in colour and flavour. Should be practical and digestible.

30 points

Correct Professional Preparation Correct basic preparations of food, corresponding to today’s modern culinary art.

30 points

Serving Arrangement Clean arrangement, no artificial decorations, no time-consuming arrangements, exemplary plating, in order to make practical serving possible.

10 points

§ Total possible points: 100 (no half points will be given)


Patisserie (Class 8 – 13)

Class 8 Plated Desserts Class 11 Elegance Stylish Wedding Cake Class 9 Petit Fours or Pralines Class 12 Artistic Showpiece Class 10 Freestyle Confectionery Class 13 Dress the Cake

Class 8 Plated Desserts To display a total of 4 different types of desserts: o 1 x hot and cold o 1 x vegetarian without eggs and fat o 1 x freestyle creation o 1 x dessert creation served in glass All desserts are to be presented cold. Each portion for one person and suitable for a la carte service. Practical and up-to-date presentation is required. Showpieces are allowed but will not be judged. Class 9 Petit Fours or Pralines To display 6 bite-sized pieces each of 6 different types of either Petit Fours or Pralines, suitable for service. Exactly 36 pieces must be presented and each piece to weigh between 6-14grams. Practicality is essential for today’s modern dining experience. No commercial moulds are allowed. Showpieces should enhance the presentation and it will be judged. An extra plate of 1 portion of each type (6 pieces) to be set aside from the display table for tasting by judges. Class 10 Freestyle Confectionery To display a total of 4 different types of cakes of today’s taste. Cakes to be free-style and displayed as whole. o 1 nos of whole cake – 10 to 12 serving size o 3 types of petit gâteau Required to display 3 pieces per each type of petit gateau and each piece to weigh between 60-80grams. Practical and up-to-date presentation is required. Showpieces are allowed but will not be judged.

Judging Criteria Pastry Art (Class 8, 9, 10)

Presentation / Innovation Comprises an appetising, tasteful, elegant presentation, modern style.

30 points

Composition Well-balanced food – in a correct proportion of vitamins, carbohydrates, proteins, fats and roughage, harmonizing in colour and flavour. Should be practical and digestible.

30 points

Correct Professional Preparation Correct basic preparations of food, corresponding to today’s modern culinary art.

30 points

Serving Arrangement Clean arrangement, no artificial decorations, no time-consuming arrangements, exemplary plating, in order to make practical serving possible.

10 points



Patisserie (Class 8 – 13) Class 11 Elegance Stylish Wedding Cake 3 cakes to incorporate a wedding design – modern, contemporary or themed. One of the 3 cakes must be edible. A section of the finished edible cake should be cut for the judges’ inspection. This must be from the lowest tier of the 3 cakes. The height of finished display should not exceed 1.5 metre. Cakes are to be entirely decorated by hand. All decorations, with the exception of pillars, must be edible. Royal icing, pastillage or any other appropriate materials may be used. No wiring and glue are allowed. Lace or its equivalent is not allowed. Points will be deducted for non-compliance. o Wedding cakes must stay on display until last day of the show and Organizer will dispose of exhibits uncollected after 1600hrs on the last day or earlier, if

exhibits begin to deteriorate.

Judging Criteria Pastry Art (Class 11)

Technique and Degree of Difficulty The artistry, competence and the expertise involved in the execution of preparation of the exhibit.

25 points

Presentation and General Impression The finished exhibits should provide a good impression based on balanced proportions and aesthetically pleasing principles.

25 points

Taste The typical taste of the cake should be preserved, it must have appropriate quality, flavours and colours.

25 points

Correct Professional Preparation Correct basic culinary preparation corresponding to today’s modern patisserie.

25 points

§ Total possible points: 100 (no half points will be given) Class 12 Artistic Showpiece Competitors are required to display a showpiece consisting of a whole piece in the following criteria Category: a) A Chocolate Creation with demonstration of a minimum of 3 different techniques including: Sprayed, Moulded, Cast Chocolate, Painted Chocolate, etc. b) A Sugar Art Creation, whereby each piece must contain a variety of 4 skills demonstrated: Boiled Sugar, Blown Sugar, Cast Sugar, Pulled Sugar. c) A Dough Creation whereby yeast must be used in the dough fermentation and a recipe must be provided to the Judging panel. d) A Pastillage Creation (Gum paste used with gelatin).

General Guidelines:

1. The entry Showpiece must be of a minimum 60cm height and cannot exceed 150cm in height (not including base height). 2. The base is of maximum 80cm x 80cm x 12cm height. The table space allotted is 100cm x 90cm. 3. No frames, wires or moulds are totally permitted (Competitors breaking the rules will be disqualified). 4. All Art Creations, which are sprayed, must contain food gradable edible spray. 5. The use of gold or silver leaves should be discreet. 6. The use of glitter and/or metallic dust should be limited and discreet. 7. Only edible gum based food varnish or shellac is allowed. 8. It is not permitted to present a display of cut styrofoam (polystyrene), wood, metal or other structural material sprayed with chocolate. Such display will

automatically be disqualified. 9. Seams must be clean and free of drips. 10. Colouring must be clean, free of smudges or bleeding or dripping. 11. The use of moulds is limited to less than 25% of the centrepiece. 12. Displays must be clean and free of any finger marks. 13. Pastry Showpiece must be on display till last day of the show. Organizer will dispose exhibits uncollected after 1600hrs on the last day or earlier, if exhibits begin

to deteriorate

Guidelines for Chocolate

1. The showpiece must be comprised solely of chocolate and cocoa products, including plain or coloured cocoa butter and cocoa nibs. 2. More than three techniques must be used in the preparation of this centrepiece i.e., shiny, flat, dull, sprayed, carved, ribbon, shaved or aerated. 3. The use of sugar or sugar products is not allowed on the chocolate showpiece. 4. The use of artificial or inedible structural support is not authorized. 5. The use of moulds is limited to no more than 25% of the entire display. 6. Chocolate pastillage is not allowed. 7. Modelling chocolate is authorized. 8. Non-commercial transfer sheets are allowed. 9. Elements made of bloomed chocolate (over-heated) may only be used if intentionally bloomed and incorporated in the design. 10. Sprayed or “transfer” chocolate must not peel off. 11. Robot coupe chocolate must be smooth and not cracked. 12. Modelling chocolate may be smooth, polished, and shiny. 13. Casted and accent pieces must be free of bubbles, waves, cracks and seams. 14. Knife cuts and ruffles should be long and even. 15. Spraying should be clean and not excessive with no visible overspray drips. 16. Chocolate piece must not be shellacked. 17. Chocolate, airbrushing, and/or silk screening must not chip or peel.


Patisserie (Class 8 – 13) Class 12 Artistic Showpiece

Guidelines for Sugar Art

1. Poured sugar display must stand firm (no collapsing) and edges must be rounded and smooth. 2. Poured sugar must be free of bubbles. 3. Poured sugar should be delicate and not massive. 4. Standing pieces must be erected properly and must not be sagging or bending. 5. Sugar may be poured on textured surface. 6. Molded pieces cannot represent more than 25% of the display. 7. Pulled Sugar must be thin, shiny, free of unwanted grains. 8. Pulled Sugar Lines in ribbons must be even and thin. 9. Pulled Sugar Elements must be fragile and delicate. 10. Pulled Sugar Shapes must be crisp and not collapsed. 11. Sugar centerpieces may be displayed in sealed airtight transparent display cases.

Guidelines for Dough Displays

1. Display should demonstrate multiple decoration methods: scoring, flouring, stencilling, stamping, decorative plaques, etc. 2. Multiple toppings should be used: seeds, grains, nuts, herbs. 3. Multiple glazing formulas should be used: lye, protein, sugar, gum, starch. 4. Minimum of three recipes and three types of grains should be exposed. 5. The use of moulds is limited to less than 25% of the entire display. 6. Display should be composed of multiple forms, shapes, and textures. 7. The display should contain three dimensional elements. 8. Only pure natural colours are allowed: beet colour, chlorophyll, annetto, turmeric, saffron and colour extracted from seeds, fenugreek, ground poppy seeds,

squid ink, caramel, molasses, etc. 9. Braiding and/or lattice work should be even, consistent. 10. Glazing must be controlled, not dripping, shiny, contrasting, icing. 11. Cut pieces must have precise smooth edges. 12. Display must be clean and free of finger marks, crumbs, dust, drips of binding material, etc. 13. All natural shades of cream, beige, brown, chocolate, caramel and black are allowed. 14. These colours may be achieved through various fermentation and baking methods. 15. Only use of edible props is allowed: grains, flours, sheath, seed, nuts. 16. Duplicated pieces must be identical. 17. Anatomical elements must be proportional and realistic. 18. All elements must be perfectly baked. 19. Printing, stencilling, painting, must be precise and clean. 20. Items exhibited must appear fresh. 21. Breads should not be dry, cracked or dull. 22. Displays must be visible on at least three sides and have clean and neat fourth side. 23. Displays must be elegant, artfully displayed and appetizing. 24. Themes, shapes, methods, formulas, tools used, should be innovative and creative.

Guidelines for Pastillage

1. Must be smooth, sanded and free of cracks. 2. Pastillage may be textured. 3. Pastillage can be coloured in the mass and painted on the surface. 4. In architectural constructions angles must be precise. 5. Pieces should be as thin as possible. 6. Pastillage may be glued with cooked sugar, royal icing of melted pastillage. 7. Non-edible glue is not allowed.

Judging Criteria Pastry Art (Class 12)

Creativity and Originality First impression, artistic impression

20 points

Design and Composition Attention to details, finished appearance, proportion and symmetry

30 points

Technical Skills and Degree of Difficulty Structural techniques, utilisation

50 points



Patisserie (Class 8 – 13) Class 13 Dress the Cake Competitors have 120 minutes to decorate one finished cake, which competitors have to provide. All decorating ingredients must be edible and mixed on spot. Sugar can be cooked but not modelled. Sugar syrup is allowed. Chocolate and royal icing can be pre-prepared but not shaped. Sugar paste, marzipan and pastillage can be mix colour, but not shaped and modelled. There are no height restrictions to the finished piece. The cake (either plain or with fillings) should be either round (30cm diameter) or square (30cm x 30cm). Only 1 cake is allowed. Points will be deducted for non-compliance. All ingredients, utensils, implements, etc. are to be provided by competitors. No chiller / freezer provided. No food or working items are to be placed on the floor.

The Organizer will provide the following set up: § 2 power points (240V) for each competitor.

Judging Criteria (Class 13)

Preparation of cake and cleanliness of work station Planned arrangement of materials for trouble-free working. Work station to be kept neat and tidy.

10 points

Presentation & General Impression Depending on materials used, the finished exhibit must present a good impression based on aesthetic and ethical principles.

40 points

Technique and Degree of Difficulty This is judged by the artistry, competence and expert work involved in the execution or preparation of the exhibit.

50 points



Artistic (Class 14 – 16)

Class 14 Stylish Buffet Showpiece Class 16 Creative Fruit and Vegetable Carving Class 15 Ice Breakers

Class 14 Stylish Buffet Showpiece This is about show and artistry from competitor own choice of buffet showpiece sculpture. The decorations and showpieces are sculptures made out of margarine/butter, clay, paper clay, salt or sugar work such as icing, pulled or blown sugar into shapes and forms, etc. Height of sculpture is minimum 60cm and maximum 150cm. Aluminium foil, netting, metal plate and iron rod can be used for frame work but must not expose. Inner supporting materials may be used. The use of moulds is not allowed. Strictly no styrofoam inside the sculpture. Toxic paints and sprays, artificial materials and decorations are not allowed. Showpieces will be judged on the day of competition and display till the last day of competition; the Organiser will dispose the exhibits uncollected after last day of the event.


Creativity & Originality 20 points

Design & Composition 30 points Technical Skills & Degree of Difficulty 50 points

§ Total possible points: 100 (no half points will be given) Class 15 Ice Breakers To execute an ice carving showpiece within 60 minutes of competitors’ own preferred design. Each competitor will be provided with 1 block of ice measuring 120cm x 50cm x 30 cm. No replacement if there is breakage. Ice carving should consist 2 different artworks and must show skills of attaching ice. Competitors will have to provide their own tools. Welding with dry ice is allowed, but must be provided by the participants. Electrical tools are allowed. A standard 240w power point will be provided. Competitors are to bring their extension cord. No coloring of the ice is allowed. In order to be judged, sculptures must remain standing until the judging process is completed, in which it may take up to approximately 30 minutes. Safety measures: 1. Each participant is responsible for his/her own safety as well as safety of other competitors and the general public. 2. All participants are also responsible for the safety of their sculptures. 3. The Organizing Committee reserves the right to remove any sculptures which are determinable to be a safety hazard.


Technical Skill

Difficulty 10 points

Attention to details 10 points Finished appearance 10 points Structural techniques 10 points

Design Composition

Proportion or symmetry 10 points Design and composition 10 points

Artistic Impression 15 points

Creativity 25 points



Artistic (Class 14 – 16) Class 16 Creative Fruit and Vegetable Carving Make up own banquet composition of own fresh fruits and vegetables, combining various products within one design. Participants should pursue maximum balance of combination, including balance of concept and contents, colour pallet and highly artistic performance of all elements of the composition accounting to specific serving conditions. The carved centrepieces Piece must be presented on time within the time limit of 90 minutes. It must be three dimensional and appealing from all angles. Theme must be inoffensive and non-violent. Designs shall be carved from raw food exclusively and the height of the items should not exceed 120cm and width should not exceed 80cm. The use of toothpicks, wood skewers, food colouring and any glue is allowed. Such elements must be absolutely invisible to avoid a penalty (10 points of the total points earned by the display). Decorative elements such as stones, artificial flowers, ribbons, beads and similar is prohibited. Such elements can only be made of fruits or vegetables. Internal construction of any type, like glass, metal, plastic or wooden supporting structures, may not be used inside finished carved items. Using natural greenery is permitted, it can stand in a pot with soil but it should not exceed 1/3 of the composition. Soil must be contained and decorated so it does not touch the carvings (to avoid contamination). Notes 1. Once the competition starts any help to the participant is prohibited. The assistants and helpers may not enter the area of the competition 2. If found offensive, displays may be removed by a juror or the organiser 3. Name cards or logos of the working place of the competitor may be placed in proper manner after judging has been completed 4. The Organiser will not be responsible for any loss or damage to any utensils 5. Due to limited space, competitors' pieces will be displayed until 4:00pm on the competition day 6. Early removal of the carvings is not allowed. Organiser may dispose of any uncollected exhibits after 1630hrs on that day (exact display and disposal

time shall be further notified) Permitted 1. The use of toothpicks, wood skewers, food colouring and any glue is allowed 2. Using natural greenery is permitted, it can stand in a pot with soil but it should not exceed 1/3 of the composition. Soil must be contained

and decorated so it does not touch the carvings (to avoid contamination) 3. Internal support such as glass, metal, plastic or wood may be used inside finished carved items but must be totally invisible 4. Supports, textiles and other decoration materials in accordance with principles of application for creation of an ornament of a banquet composition are allowed.

Prohibited 1. The use of decorative elements such as artificial flowers, earth, sand, animal fur and moss is prohibited. 2. Any advertising included in the designs is not allowed. 3. The use of flowers and buds is not allowed.


Creativity and Originality Artistic impression and first impression must be pleasing and present a successful ensemble. It should be original and creative. Innovative carving techniques and incisions should be demonstrated. This carving must be usable for a banquet or reception.

20 points

Design and Composition Attention to details, finished appearance, proportion & symmetry. It must be three dimensional and appealing from all angles. Theme must be inoffensive and non-violent. Design must be elegant, sophisticated, sober, peaceful and joyful. The choice of products, their colour harmony including the peel and the core are important as well as the ability to demonstrate all of it.

30 points

Technical Skills and Degree of Difficulty Structural techniques, utilization and craftsmanship. Work must be precise and accurate. Elements must be properly assembled and seams must be discreet.

50 points



Butchery Skills (Class 17) Class 17 MLA Iron Butcher Chef Challenge Professional Butchery is becoming a dying profession in our foodservice industry. Thus, Meat & Livestock Australia (MLA) has placed initiatives to refresh and develop skilful and knowledgeable young butcher chefs in the future. This MLA Butchery Competition will encourage and set a new platform to promote the butchery profession and to support the foodservice industry. The participant must be a butcher chef who has at least 3 years’ experience in butchery. Note 1. The participant must possess knowledge to demonstrate the safety use of knife skills. 2. The participant must bring along his/her own set of sharp knives and sharpening rod/steel to the competition. 3. The participant is compulsory to wear the provided chef uniform and apron by MLA during the competition. 4. The participant is not allowed to bring in any personal belonging to the competition except his/her set of knives and sharpening rod/steel. 5. Labelling to be provided by the participant. 6. Prior to the competition, it is compulsory for the participant to sign the indemnity form to indemnify MLA, MAH, its Organizing Committee and Kuala Lumpur

Convention Centre of any liability in the event of unforeseen circumstances and accident. 7. The Organizing Committee reserves the right to revise the schedule of competition. Preparation and Presentation 1. Participant has to be creative to display and label the cuts within 90 minutes. 2. Participant must be able to demonstrate by breaking up of a lamb carcass or primal beef and primal lamb into primal and different cuts and ideas within the

given time frame that is applicable to foodservice. 3. Besides creativity, innovation and practicality, boning and value-adding with good hygienic practices will be highly considered during judging. 4. Spices will be provided for value added products such as for marination, roasting, stir-fry, etc.


Ideas for Value-adding (Marinating) 10 points

Cuts Applicable to Food Service 10 points

Cleaning Muscles Separation 10 points

Work Completed On Time 10 points

Sharp Knives, Clean Work Station and Good Hygiene Practices 20 points

Preparation and Boning of Carcass and / or Primal Lamb and Beef Cuts 20 points

Wastage Minimized 20 points

§ Total possible points: 100 (no half points will be given) Sponsored by:


Individual Hot Cooking (Class 18 – 21)

Class 18 Fish/Seafood Main Course (Western Cuisine) Class 20 Apprentice Salmon Main Course (Western Cuisine) Class 19 Meat/Poultry Main Course (Western Cuisine) Class 21 Malaysian Heritage Cuisine

Notes for Competitors: 1. From Class 18 – 21, each competitor is restricted to one entry in any one class. 2. Please take note that priority will be given to competitors taking the most gold medals with compulsory minimum 1 Cold Display classes and either Individual

Hot Cooking or Team Challenge classes, thereby being eligible for the Most Outstanding Chef Award. The Organizing Committee reserves the right to determine the Most Outstanding Chef Award depending on the overall result.

3. Apprentice Class (class 20) competitors’ age should not exceed 25 years old. 4. The Hot Cooking Competition begins at 0700hrs and ends at 1900hrs daily, except for the last day when it will end earlier to cater for final results tally. 5. No company name / logo should be visible to the judges during competition time. It may be included or placed on uniforms once judging is completed. 6. Competitors will be provided with identical facilities as far as possible. Each kitchen station will be equipped with a stove with 4 top burners, built-in oven, a sink

and a fridge (to share). Please take note that you are allowed to bring your cooking utensils and ingredients. However, the items will be your own responsibility. More details, if any, will be provided in due course.

7. Competitors must bring their own plates with length of diameter not more than 32cm. The Organizing Committee reserves the right to disqualify the competitor

if the rules are not adhered to. 8. No supplementary equipment will be available. It is the competitor’s responsibility to bring all their required items. 9. The Organizing Committee will not be responsible for loss or breakage of competitors’ belongings. 10. Recipe Form required in the kitchen during competition. 11. Competitors must leave the work station in a neat and tidy condition; this is part of the judging criteria. 12. Note for pre-preparation for the HOT COOKING classes:

a) Salads - cleaned, washed, not portioned b) Vegetables or fruits can be cleaned, peeled, washed, not cut to portion, not cooked (tomatoes may be blanched and peeled and broad beans may be

shelled), no vegetable purees c) Pastas/doughs – prepared, not cooked d) Fish/seafood/shellfish - cleaned, filleted, not portioned, not cooked e) Meats/poultry – deboned, not portioned, not trimmed, sausages has to be done in the kitchen, no grinded meat can be brought in, bones may be cut

into small pieces f) Mousses – minced items allowed, mousses must be made during the competition g) Marinated Proteins – pre-marinating permitted h) Sauces – reduced, not finished or seasoned i) Stocks – not seasoned are allowed j) Dressings – must be made during the competition k) Coulis – non seasoned puree allowed, must be finished during the competition l) Pastry sponge – can be brought in but not cut or shaped


Hot Cooking (Class 18 – 21) Class 18 Fish/Seafood Main Course (Western Cuisine) To prepare one (1) main course dish for 2 portions in individual plate and present within 45 minutes of either: a) cod fish (whole cod fish fillet); b) seafood The weight of either fish or seafood shall be at 120gm per portion. Competitor’s choice of accompaniments and garnishes to compliment the dish. Indicate (a or b) accordingly on Registration Form for Class 18. No changes will be allowed. Class 19 Meat/Poultry Main Course (Western Cuisine) To prepare one (1) main course dish for 2 portions in individual plate and present within 45 minutes of either: a) beef; b) lamb; c) chicken; d) duck The weight of either meat or poultry shall be at 120gm per portion. Competitor’s choice of accompaniments and garnishes to compliment the dish. Indicate (a, b, c or d) accordingly on Registration Form for Class 19. No changes will be allowed. Class 20 Apprentice Salmon Main Course (Western Cuisine) To prepare one (1) main course dish for 2 portions in individual plates and present within 45 minutes: a) Whole salmon fillet The weight of the whole salmon fillet shall be at 120gm per portion. Competitor’s choice of accompaniments and garnishes to compliment the dish.

Judging Criteria (Class 18, 19, 20)

Service The punctual delivery of each entry at the appointed time is a matter of urgent necessity. The kitchen jury will determine if the fault of the service if any is the kitchen or service team and recommend any point reductions. The full points will be awarded if service flow smoothly and dishes come out on time from the kitchen.

5 points

Mise-En-Place Planned arrangement of materials for trouble-free working and service. Correct utilisation of working time to ensure punctual completion. Clean, proper working methods during the competition will also be judged as are the conditions after leaving the kitchen.

10 points

Presentation Clean arrangement, with no artificial garnish and no time consuming arrangements. Exemplary plating to ensure an appetising appearance.

10 points

Correct Professional Preparation Correct basic preparation of food and hygiene. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables. Working skill and kitchen organization.

25 points

Taste The typical taste of the food should be preserved. The dish must have appropriate taste and seasoning. In quality, flavour and colour, the dish should conform to today’s standards of nutritional values.

50 points



Hot Cooking (Class 18 – 21) Class 21 Malaysian Heritage Cuisine Open to individual from hotels, restaurants, culinary institutions, airlines and catering organizations As this is a time limit competition, you are expected to demonstrate your cooking skills; your entry must not be completed with more than 10 minutes before the stipulated completion time. To prepared one ATHENTIC Malaysian main course (Western plating presentation) for 2 portions within 45 minutes: § 1 portion for display § 1 portion for Judges tasting Dish must be presented on 2 individual plates with appropriate protein, garnish, starch and sauce. Must be authentic in taste / no fusion allow. Competitors to bring their own ingredient, small kitchen equipment and plate wares (Malaysian serving ware only). Western stove will be provided but contestant need to bring in their own wok. Rule 1. 1 set of recipe needed in the kitchen 2. Centerpieces for display table is allowed but point will not be given 3. Display table will be provided by the organizer 4. Standard kitchen equipment provided by the organizer 5. Competitors violating this rule will be penalized up to 10% point’s deduction from their final score.



5 points


10 points


10 points


25 points


50 points

§ Total possible points: 100 (no half points will be given) § Deduct 1 point for each minute late with 10 minutes late disqualify


Team Challenge

Class 22 Malaysia Junior Tiger Cup Class 25 Crystal Ice Masterpiece Class 23 The MLA Golden Bull Culinary Challenge Class 26 Fruits Sculpture Class 24 Malaysian Avant-garde Cuisine Challenge

Note for Competitors: 1. From class 22 – 27, each establishment is restricted to one entry in each class.

2. Please take note that priority will be given to competitors taking the most gold medals with compulsory minimum 1 Cold Display classes and either Individual

Hot Cooking or Team Challenge classes, thereby being eligible for the Most Outstanding Chef Award. The Organizing Committee reserves the right to determine the Most Outstanding Chef Award depending on the overall result.

3. Apprentice Class (Class 22) competitors’ age should not exceed 25 years old.

4. The Hot Cooking Competition begins at 0700hrs and ends at 1900hrs daily, except for the last day when it will end earlier to cater for final result tally.

5. No company name / logo should be visible to the judges during competition time. It may be included or placed on uniforms once judging is completed.

6. Competitors will be provided with identical facilities as far as possible. Each kitchen station will be equipped with a stove with 4 top burners, built-in oven, a sink

and a fridge (to share). More details, if any, will be provided in due course. 7. Competitors must bring their own plates with length of diameter not more than 32cm. The Organizing Committee reserves the right to disqualify the competitor

if the rule is not adhered to. 8. No supplementary equipment will be available. It is the competitor’s responsibility to bring all their required items.

9. The Organizers will not be responsible for loss or breakage of competitors’ belongings.

10. Recipe Form required to be written within 30 minutes in the kitchen during competition (classes which have mystery box provided).

11. Judging will take into account the condition of the kitchen after your turn.

12. The Organizing Committee reserves the right to revise the schedule of competition.

13. Competitors of Malaysia Junior Tiger Cup, The MLA Golden Bull Culinary Challenge, Malaysian Avant-garde Cuisine Challenge, Crystal Ice Masterpiece, Fruits

Sculpture and Food and Beverage Skills Championship classes who wish to seek Judges’ comments should meet the Judging Team Leader by appointment on the same competition day via the Secretariat at the Organizer’s Office.


Malaysia Junior Tiger Cup (Class 22) This category is aimed for today’s modern and refined cuisine in the culinary industry. It was set for a team of young chefs for their innovative and creativity by setting a new benchmark. It comprises of not only cold presentation but also the skills, knowledge, taste of hot practical cooking and overall team efforts for this class. Open to teams from culinary academy or profession and the participants are trainees, commis or students under 25 years old on the day of competition. Each team must comprise of four (4) young chefs and one (1) team manager: § 4 Young Chefs § 1 Team Manager may accompany to the Team. He/she is only allowed to do the announcement in the hot kitchen during serving time and menu set up in the

hall. The dishes have to be prepared completely 100% in the competition kitchen. To prepare a 3-course set menu with ingredients of minimum 2 types of Asian herbs and spices are encouraged. Competitors must bring their own plates with length of diameter not more than 32cm. Teams shall prepare their own ingredients and to cook 3 sets of appetizer, main course and dessert served individually within 2 hours where: § 1 set for display and photography § 2 set for Judges’ tasting Preliminary Round All ingredients (including sauces) will be provided by Organizer. All pre-prepared ingredients/products or mise-en-place are not allowed to bring into competition kitchen. All items on plate must be edible. o 1 x seafood appetizer o 1 x beef main course o 1 x dessert Final Round All ingredients will be in ‘Mystery Box’. All pre-prepared ingredients/products or mise-en-place are not allowed to bring into competition kitchen. All items on plate must be edible. o 1 x appetizer o 1 x main course o 1 x dessert Competition schedule Briefing : 10 minutes Recipe and menu writing : 30 minutes Live cooking and tasting : 120 minutes After live hot cooking begins, by 80 minutes serving the 1st course, follow by every 20 minutes serving the subsequent dishes. Dessert will be serving at 120 minutes.



5 points


10 points


10 points


25 points

Taste The typical taste of the food should be preserved. The dish must have appropriate taste and seasoning. In quality, flavour and colour, the dish should conform to today’s standards of nutritional values. Each of the 3 courses can attract a maximum of 100 points (Maximum obtainable is 300 points, with a final divided tally of 100 points for the Hot Cooking). Half points will not be given.

50 points



The MLA Golden Bull Culinary Challenge (Class 23)

Golden Bull Culinary Challenge is owned by MLA and it is a first-ever Australian beef and lamb competition that feature the versatility of Australian beef and lamb for Asian and Western Cuisine to be compete by professional chefs. This challenge format strongly reflects the Western and Asian cuisine and culture focusing on the ‘Joy of Sharing’ & ‘Blissful of Taste’.

-, 6 A 1 1

. . 1

TEAM COMPETITION § 1 team captain 6 § 4 participants Note: Team captain is not allow to hands-on but can assist in supervising the team during the competition.

1 / : 1 Appetizer 2 : 3 6 individual either hot or cold portions with appropriate garnishes to be served on a platter. Each individual portioning of meat serve should be and not more than 60gm.

6 4 “ 1

A 4 : 1

Team has to prepare 2 platters:

o 1 platter for judging 6 o 1 platter for display 6 Important Note: Platter size is strictly being guided not exceed 36cm.

: 1

Soup Team has to prepare 7 individual soup cups and 1 soup tureen with appropriate garnishes. Each individual soup cup serve with appropriate garnishes should be and not more than 160ml.

4 “ 1

“ 0 4 : 1

o 6 individual soup cups for judging o 1 individual soup cup for display 6 o 1 soup tureen for display 6 Important Note: Soup cup should be standard size to serve 160ml with appropriate garnishes. Soup tureen size is strictly being guided between 1 to 1.2ltr

1

1

Main Course A 3 individual portions of Western flavour and 3 individual portions of Asian flavour with appropriate garnishes to be served on a platter. Each individual portioning of meat serve should be and not more than 80gm.

6 A 4 4 “ “ 1

: 1

Team has to prepare 2 platters:

o 1 platter for judging 6 o 1 platter for display 6

Important Note: Platter size is strictly being guided not exceed 46cm.

: 1


The MLA Golden Bull Culinary Challenge (Class 23) COMPETITION CRITERIA There will be total of 3 rounds in the competition: § Preliminary: 8 Teams

8

§ Semi Final: 4 Teams 4

§ Final: 3 Teams

3 Preliminary Meat will be provided by Organizer and will update nearer to date:

§ Beef: 1 no.

: 1

§ Lamb: 1 no. : 1

Semi Final Meat will be provided by Organizer and will update nearer to date:

§ Beef: 1 no.

: 1

§ Lamb: 1 no. 1

Final Meat will be provided by Organizer and will update nearer to date:

§ Beef: 1 no.

1

§ Lamb: 1 no. 1 Important Note: Strictly no wastages and any excess meat provided have to be hygienic wrapped and to be kept in the fridge at all times pending to be collected by organizer for other usage.

1 1 4 1 Seasoning and paste provided by Organizer 0 Cooking oil, soy sauce, white vinegar, salt, sugar, black pepper powder, white pepper powder, potato flour, oyster sauce, butter, chilli sauce, honey.

0 0 0 0 0 0 0 0 0 0 0 1 PRIZES 1st Prize: RM6,888.00 with gold trophy

RM6,888.00 2nd Prize: RM5,888.00 with silver trophy

RM5,888.00 3rd Prize: RM3,888.00 with bronze trophy

RM3,888.00 Note: Golden Bull Culinary Challenge Souvenir Medals will be awarded to the rest of the participants.

MLA 1

Sponsored by:


The MLA Golden Bull Culinary Challenge (Class 23) The Organizing Committee will provide the following equipment for each team Equipment for each team 1 unit 4-ring burner stove 1 unit Soup pot 1 unit Combi oven 12 units Tasting plate 1 unit Counter chiller 2 units Tasting bowl 1 unit Single sink with tap water 10 pairs Chopstick 2 units Working station 5 each Large and small steel spoon 1 unit Gas range lighter 2 units Skimmer / 1 unit Air-blast wok 5 units Steel bowl (dia. 30cm) 2 30 3 2 units Wok ladle 12 units Tin bowl (mar dish) 1 unit Spatula 2 units Wok brush 6 units Steel plate for raw food Contest Related Matters “ : § Activity fee for opening ceremony, award presentation ceremony and closing party expenses will be fully sponsored by the Contest Administrator.

1

§ The Contest Organizer will not be held responsible for any damage to or loss of exhibit, equipment, utensils or personal effects of competitors. A : L 1

Competition schedule Briefing : 10 minutes

: 10 Recipe and Menu Writing : 30 minutes

: 30 Cooking competition will be after menu writing and menu name ended.

1 Timing of food serving to Judges for tasting as below : Preliminary After competition begins, by 140 minutes serving the 1st course, follow by every 20 minutes serving the subsequent dishes.

4 140 6 4 20 1 Semi-final After competition begins, by 140 minutes serving the 1st course, follow by every 20 minutes serving the subsequent dishes.

4 140 6 4 20 Final After competition begins, by 140 minutes serving the 1st course, follow by every 20 minutes serving the subsequent dishes.

4 140 6 4 20 1 At the sound of the first whistle or gong, the contest begins. Contestants will be reminded 30 minutes before the end of contest time. The second sound of the whistle or gong will mark the completion of the contest.

6 2 3 4 1 30 4 1 4 1 Incomplete dishes will not earn any points. Contestant must stop work at the final whistle or gong and clean the competition kitchen.

4 : 4 “M 4 8 1



5 points


10 points


10 points


25 points

Taste The typical taste of the food should be preserved. The dish must have appropriate taste and seasoning. In quality, flavour and colour, the dish should conform to today’s standards of nutritional values. Each of the 3 courses can attract a maximum of 100 points (Maximum obtainable is 300 points, with a final divided tally of 100 points for the Hot Cooking). Half points will not be given.

50 points



Malaysian Avant-garde Cuisine Challenge (Class 24) Malaysia offers infinite varieties of different cuisines. It is here the gastronomic adventure begins. Indian curries, Chinese soups and Malay desserts tantalize the taste buds and ignite the food lover’s imagination. Malaysian people are known for their passion for food. This love extends beyond the enjoyment of eating a well-cooked meal. The sharing of a meal with one’s friends and family is symbolic of harmony and unity. Sample and taste the infinite varieties of cuisine in Malaysia are to unravel the story of Malaysian culture and tradition. The appreciation for food in Malaysia extends beyond enjoying the infinite varieties of food offered by the different cultures that make up Multi cultural Malaysia. The passion and attitude many Malaysians have about food is summed up in the common greeting and question “Have you eaten?” The Malay Muslim in Malaysia, in the month of Ramadan fast from before dawn to breaking fast at sunset. This allows them to practice empathy for the less fortunate and self-discipline. For the Chinese, eating together, with family and friends, creates the context for peace. The Chinese character for harmony, combines rice and mouth. Malaysian Chinese Food Chinese cuisine in Malaysia includes Cantonese, Hokkien, Hakka, Hainanese or Teochew dishes, offering different provincial styles of cooking. Some popular dishes include the Cantonese Dim Sum, Hainanese chicken rice, Teochew congee and the Hakka Yong Tau Foo, bean curd patties stuffed with meat or fish. The Chinese employ the ancient science and knowledge of the properties of Yin and Yang in cooking. Some foods, such as durian, beef, egg or leeks are considered Yang (heaty to the body). Yin foods, such as crab, mushroom, shrimp or soya beans are considered cooling to the body. It is believed that balance of both Yin and Yang foods when eating contribute to maximum health. Malaysian Indian Food Indian Cuisine in Malaysia is defined by the North Indian and South Indian styles of cooking. North Indian cuisine’s staple foods are breads made from wheat flour, Chapatis, Paratas and Rotis. These breads are eaten together with aromatic curries and kurmas (a blend of spices and coconut milk). Grilled meat kebabs, roasted lamb and chicken are also a feature of North Indian cooking. South Indian food concentrates on fish, seafood and vegetables cooked in coconut milk. Staples include breads such as Vadais, Dosais and Idlis as well as rice. Some Malaysian Indian dishes unique to this land are Roti Telur, (pancake with egg), Roti Canai, (plain pancake) and Murtabak, (pancake filled with egg and meat). Malay Food Malay cooking is influenced by Thai cooking, Indonesian food and Chinese cuisine. Rice and noodles are staples of the Malay diet. Dishes are created with the use of aromatic herbs and roots, common ones being chillies, lime and ginger. The pungent shrimp paste, Belacan and coconut milk are also common ingredients. Meat, fish or vegetables are often cooked in a base of either coconut milk, hot and fiery chillies, tamarind, thick black soya sauce or tomato sauce. Some favourite Malay dishes are Satay, meat skewered on sticks, Grilled stingray, Nasi (rice) Tomato, Nasi Lemak (rice cooked in coconut milk and served with anchovies and chilli paste). Other delights Some other culinary delights of Malaysia include Nyonya, the Eurasian. The adventure begins with the tantalizing of taste buds, the ignition of imagination and a happy stomach.


Malaysian Avant-garde Cuisine Challenge (Class 24) Open to teams from hotels, restaurants, culinary institutions, airlines and catering organisations. Each team must comprise of with no age limitation: § 1 Manager – he/she not allowed to cook but can assist in garnishing the dishes, serving and supervising the team during the competition. § 3 Chefs All team must wear proper chef uniform to compete (chef jacket, black pants, black shoes and apron). Each team will prepare a complete 4-course Avant-garde Malaysian Cuisine of vast origin, serving portion for 12 persons individual portion. The competition is testing participants on their craft on presentation, technical skill, cooking sophistication creativity and visual beauty on our Malaysian heritage cuisine. The set must include the following (can be combination of more than 1 type of cuisine) and 3 sets of recipes needed in the kitchen: o 1 x tapas o 1 x appetizer o 1x main Course o 1 x dessert A ‘mystery ingredients’ will be provided by Organizer. Menu has to include appropriate dressings, sauces and condiments. Team to bring own ingredients and small kitchen equipment/utensil. Standard kitchen equipment will be provided by the Organizer. Teams shall prepare their own ingredients and are allowed 2 hours to cook the 4-course set menu: § 1 set for display § 1 set for Judges § 10 set for invited guest Notes 1. Salads - cleaned, washed, not portioned. 2. Vegetables or fruits can be cleaned, peeled, washed, not cut to portion, not cooked, (tomatoes may be blanched and peeled and broad beans

may be shelled), no vegetable purees. 3. Pastas/doughs – prepared, not cooked. 4. Fish/seafood/shellfish - cleaned, filleted, not portioned, not cooked. 5. Meats/poultry – deboned, not portioned, not trimmed, sausages has to be done in the kitchen, no grinded meat can be brought in, bones may be

cut into small pieces. 6. Mousses – minced items allowed. Mousses must be made during the competition. 7. Marinated Proteins – pre-marinating permitted. 8. Sauces – reduced, not finished or seasoned. 9. Stocks – not seasoned are allowed. 10. Dressings – must be made during the competition. 11. Coulis – non seasoned puree allowed, must be finished during the competition. 12. Pastry sponge – can be brought in but not cut or shaped.



5 points


10 points


10 points


25 points


50 points

§ Total possible points: 100 (no half points will be given) § Deduct 1 point for each minute late with 10 minutes late disqualify


Crystal Ice Masterpiece (Class 25) A platform to set new benchmark for professional Artistry Chef (Ice Carver) and allowing them to show their creative ideas. To showcase the strength of each participating team of their team skills as well as their carving techniques and creativity. Each team comprises of: § 2 Artist Chefs To execute an ice carving showpiece within 120 minutes of competitors’ own preferred design. Each competitor will be provided with 3 blocks of ice measuring 120cm x 50cm x 30cm. No replacement if there is breakage. Ice carving should consist 2 different artwork and must show skills of attaching ice. Competitors will have to provide their own tools. Welding with dry ice is allowed, but must be provided by the participants. Electrical tools are allowed. A standard 240w power point will be provided. Competitors are to bring their extension cord. No coloring of the ice is allowed. In order to be judged, sculptures must remain standing until the judging process is completed, in which it may take up to approximately 30 minutes. Safety measures: § Each participant is responsible for his or her own safety as well as safety of other competitors and the general public. § All participants are also responsible for the safety of their sculptures. § The Organizing Committee reserves the right to remove any sculptures which his/her determines to be a safety hazard.


Technical Skill

Difficulty 10 points

Attention to details 10 points

Finished appearance 10 points

Structural techniques 10 points

Design Composition

Proportion or symmetry 10 points

Design and composition 10 points

Artistic Impression 15 points

Creativity 25 points § Total possible points: 100 (no half points will be given)


Fruits Sculpture (Class 26) Each team comprises of: § 2 Chefs To carve a minimum 8 (eight) numbers of fruits within the time limit of 90 minutes with competitors’ own preferred design. Carvings should be more than 50% of the fruit or else are not be considered. There should consists 4 (four) different carving designs. No pre-slicing or cutting allowed. Glues and needles are prohibited during competition. Other decorative items could be placed on table in prior to enhance end product. A base to support the complete carving will be allowed and can be prepared 15 minutes in prior. Participants will be given a working table of 180 cm x 90 cm (oblong table). Minimum compulsory items to be used or should consist of: Watermelon, honeydew, papaya and carrot. No adhesive glue is allowed. Display table will be subjected to space availability. Showpiece must be compatible for buffet table.


Suitable In Complementing Food Display As the exhibits are meant to be displayed on a buffet table, they should be designed to complement food display.

20 points

Presentation and General Impression Depending on material used, the finished exhibit must present a good impression based on aesthetic and ethical principles.

30 points

Technique and Degree of Difficulty This is judged by the artistry, competence and expert work involved in the execution or preparation of the exhibit.

50 points



Food & Beverage Team Challenge

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

Notes for Competitors: Scheduling 1. Please check online www.culinairemalaysia.com by 1st September 2019 .

2. MAH Secretariat will email competition details once registration and payment has been received and finalized.

3. All teams must DO the following:

- Register two (02) hours before competition time i.e. if competition time is at 9am, registration time is at 7am. - Briefing one (01) hour before competition time i.e. if competition start at 9am, briefing at competition hall at 8am – 8.15am. - Moving in of items to competition area immediately after briefing.

4. Date and time of briefing as below:

1st Briefing : Thursday, 5th September 2019, 2:30pm at Federal Hotel Kuala Lumpur On-site Briefing : Monday, 23rd September 2019, 1:00pm at Main Competition Hall, Kuala Lumpur Convention Centre

Flavour Syrup The Organizer will provide a list of approved flavoured syrups for use (kindly check Culinaire Malaysia 2019 website by 1st July 2019: https://culinairemalaysia.com/rule-book/ Fiche Technique - Standard Recipe Sheet Each team to prepare: - Five (05) sets Fiche Technique (standard recipe) with pictures and detailed method of step-by-step preparation for each food and beverage item on the menu

– for Judges reference and to be placed on the display table. - Fiche Technique is to be applied using the standard form provided by the Organiser of Culinaire Malaysia. The form can be obtained from

www.culinairemalaysia.com/rule-book/ - Fiche Technique must also be used for cost breakdown for each ingredient used, what is the total cost per portion, total overall cost, recommended selling

price per serving & food cost - The completed form applying Fiche Technique must be submitted to judges during the briefing session on competition day. - Failure to do so or incomplete forms may subject to minimum overall deduction of 10 points from the overall score.

Disqualification The Judges reserves the right to disqualify the team should any of the following occur: - Non-compliance to any part of the competition - Use of non-halal items, stale, rotten or expired products in preparation of food and beverage - Communicating with external parties during the competition - Use of mobile phone and/or devices during the competition - Judges’ decision is final


Asian Tapas – Professional Team (Class 27) The objective of this competition category is to observe participants working as a TEAM, applying their communication and leadership skills, technique and knowledge in pairing the food with beverage. Participation is open to individuals who are working in Hotels, Restaurants, Cafes, Airlines, Hospitals and any Food and Beverage establishment. Each establishment can send in one (01) team. It is a TEAM Challenge of 3 members – Service personnel (01), Bartender (01) and Cook (01). Please take note Supervisor/CDP and above are NOT allowed to take part. Establishment logo CANNOT be displayed on the attire worn during the competition. There are four parts to this competition – food & beverage, table set up, service and standard recipe sheet according to Fiche Technique. Section 1A – Food Preparation - 60 minutes on site preparation time - To prepare three (03) different bite-size tapas

• Savoury - baked • Sweet - steamed • Sandwich - open face or close, any type of bread and processed meat are allowed.

- Each team must prepare food for • Four (04) diners with second helping • Judges tasting: 10 items each type tapas • One (01) complete set for display

- All ingredients used for Food and Beverage preparation must be HALAL. Ingredients containing animal by-products, alcohol i.e. beer, wine, spirit, stale, rotten, and expired products CANNOT be used.

- All ingredients must be brought in by the participating team - Basic mise-en-place for food and beverage preparation can be prepared at own establishment and final product completed on site.

Section 1B – Beverage Preparation - To prepare mise en place for Welcome Drink (non-alcoholic) with Fruit Puree as the base, and selection of hot beverages - Compulsory to offer guest a selection of two (02) types of drinking water throughout service either chilled or at room temperature. - Hot beverage pairing with food need NOT necessarily be either coffee or tea. Be creative.

- Each team must prepare beverages for

• Four (04) diners with second helping • Five (05) judges with second helping • One (01) complete set for display

Section 2 – Table Set Up - Size of the table must be 3ft x 3ft - Table must be placed with a piece of stained table cloth - Participant will be asked to demonstrate the art of removing and replacing the stained table cloth simultaneously (part 1) - All service crockery, cutlery & glassware is to be organized on the mise-en-place table - Table set up with appropriate service crockery, cutlery & glassware as per the menu once Part 1 is completed - Napkin folding will be judged, and must be folded during the set-up time - Centre piece should not exceed 9” or 23cm in height

Note: • A copy of the menu must be placed on the display table • Presentation of physical menu to diners is at the discretion of the team

Section 3 – Service Etiquette - 60 minutes Silver service - Showcase established standard and best practices of silver service dining sequence

Requirements: - To ensure table set up is according to menu - To ensure flow of service is smooth and efficient - Grooming standards must always be observed - Positive attitude - Efficiency of service

Note: - To provide each judge with appropriate cutleries, crockeries, glassware & napkins for tasting


Asian Tapas – Professional Team (Class 27) Section 4 – Fiche Technique - Standard Recipe Sheet Each team to prepare: - Five (05) sets Fiche Technique (standard recipe) with pictures and detailed method of step-by-step preparation for each food and beverage item on the menu




You are required to bring • One (01) dining table 3ft x 3ft • Four (04) dining chairs • All cutleries, crockeries, glassware, napkins • And any other items required for preparation and set up to execute this competition category effectively and efficiently.

Delivery and clearing up • All items must be delivered by 7.30am or 1pm • Team manager and colleagues may assist in unloading to mise-en-place area only. Strictly no assistance in unpacking the items at competition area. • Each team will be given 60 minutes to clear the competition area once the competition is over. Failure to do so will result in deduction of 10 points. The

organizer reserves the right to dispose of everything. • The organizer will not be responsible for any breakages or losses before, during and after the competition.

The Organizer will provide the following Satellite / Mock-up Kitchen with basic equipment for each team • 4-stove burners with oven • Stainless steel working table • A single tank wash basin • 2 units of 13 Amp power point

Dining Area • 3 units of 5ft x 2ft mise en place table for each team • 2 units of 13 amp power points for each team

Shared equipment • Coffee machine • Combi Oven • Chiller • Freezer • Hot water boiler/dispenser • Double tank wash basin • Ice cube machine


Asian Tapas – Professional Team (Class 27)


Food Preparation Each team starts with 40 points and points are deducted in accordance with the following measurable elements:

Criteria Points Mise-en-place 04 points Work station set up 02 Correct par stock of mise-en-place 02 Preparation 12 points Food presentation 02 Hygiene practices 02 Technical skills displayed 02 Correct method of preparation 02 Wastage 02 Efficient utilization of time / Organizational skills 02 Presentation 10 points Suitable temperature 02 Originality/Flair 02 Appropriate and true to menu description 02 Portion size 02 Complete dish, neat arrangement 02 Taste 14 points Balanced texture 02 Flavorful sauce and garnish 02 Balanced flavor 02 Nutritionally balanced 02 Harmony of flavor combinations 04 Taste of food preserved 02

Silver Service Each team starts with 60 points and points are deducted in accordance with the following measurable elements:

Criteria Points Hygiene & Cleanliness 10 points Service personnel must always be well groomed 05 Work station set up 02 Correct par stock of mise-en-place 03 Crockery, Decor & Other Tableware 16 points Chairs must be appropriate in size to suit the 3ft x 3ft table 02 All linen (table cloths, napkins & etc) clean, unstained, ironed 02 Spotless & stainless crockeries, glassware etc on the dining table 02 Centre piece 02 Skill of removing and replacing the stained table cloth simultaneously 04 Attractive and informative menu 04 Staff Attitude 04 points Arrival - Friendly, helpful, attentive, well presented & welcoming 02 Departure – equally important as arrival 02 Efficiency Of Service 30 points Menu knowledge – able to describe what is served 10 Attentiveness, eye contact, clear communication skills 10 Efficient execution of silver service 10


Asian Tapas – Junior Team (Class 28)

The objective of this competition category is to observe participants working as a TEAM, applying their communication and leadership skills, technique & knowledge in pairing the food with beverage. Participation is open to individuals who are studying in Universities, Colleges, Institutions, Academies for Culinary & Arts, Food & Beverage Management, Food & Beverage Skills and others Hospitality related fields. Each establishment can send in one (01) team. It is a TEAM Challenge of 3 members – Service personnel (01), Bartender (01) and Cook (01). Please take note Lecturers are NOT allowed to take part. Establishment logo CANNOT be displayed on the attire worn during the competition. There are four parts to this competition – food & beverage, table set up, service and standard recipe sheet according to Fiche Technique. Section 1A – Food Preparation - 60 minutes on site preparation time - To prepare three (03) different bite-size tapas

• Savory - baked • Sweet - steamed • Sandwich - open face or close, any type of bread and processed meat are allowed.

- Each team must prepare food for

• Four (04) diners with second helping • Judges tasting: 10 items each type tapas • One (01) complete set for display

- All ingredients used for Food and Beverage preparation must be HALAL. Ingredients containing animal by-products, alcohol i.e. beer, wine, spirit, stale, rotten,

and expired products CANNOT be used. - All ingredients must be brought in by the participating team. - Basic mise-en-place for food and beverage preparation can be prepared at own establishment and final product completed on site.

Section 1B – Beverage Preparation - To prepare mise en place for Welcome Drink (non-alcoholic) with Fruit Puree as the base, and selection of hot beverages. - Compulsory to offer guest a selection of two (02) types of drinking water throughout service either chilled or at room temperature. - Hot beverage pairing with food need NOT necessarily be either coffee or tea. Be creative. - Each team must prepare beverages for


Section 2 – Table Set Up - Size of the table must be 3ft x 3ft - Table must be placed with a piece of stained table cloth - Participant will be asked to demonstrate the art of removing and replacing the stained table cloth simultaneously (Part 1) - All service crockery, cutlery & glassware is to be organized on the mise en place table - Table set up with appropriate service crockery, cutlery & glassware as per the menu once Part 1 is completed - Napkin folding will be judged, and must be folded during the set-up time - Centre piece should not exceed 9” or 23cm in height

Note: A copy of the menu must be placed on the display table Presentation of physical menu to diners is at the discretion of the team Section 3 – Service Etiquette - 60 minutes Silver service - Showcase established standard and best practices of silver service dining sequence

Requirements: - To ensure table set up is according to menu - To ensure flow of service is smooth and efficient - Grooming standards must always be observed - Positive attitude - Efficiency of service

Note: • To provide each judge with appropriate cutleries, crockeries, glassware & napkins for tasting


Asian Tapas – Junior Team (Class 28) Section 4 – Fiche Technique - Standard Recipe Sheet Each team to prepare: - Five (05) sets Fiche Technique (standard recipe) with pictures and detailed method of step-by-step preparation for each food and beverage item on the menu




You are required to bring • One (01) dining table 3ft x 3ft • Four (04) dining chairs • All cutleries, crockeries, glassware, napkins • And any other items required for preparation and set up to execute this competition category effectively and efficiently.

Delivery & Cleaning Up • All items must be delivered by 7.30am or 1pm • Team manager and colleagues may assist in unloading to mise en place area only. Strictly no assistance in unpacking the items at competition area. • Each team will be given 60 minutes to clear the competition area once the competition is over. Failure to do so will result in deduction of 10 points. The


The Organizer will provide the following: Satellite / Mock-up Kitchen with basic equipment for each team: • 4-stove burners with oven • Stainless steel working table • A single tank wash basin • 2 units of 13 Amp power point

Dining Area: • 3 units of 5ft x 2ft mise en place table for each team • 2 units of 13 Amps power points for each team

Shared equipment: • Coffee machine • Combi Oven • Chiller • Freezer • Hot water boiler/dispenser • Double tank wash basin • Ice cube machine


Asian Tapas – Junior Team (Class 28)

Judging Criteria (Class 28) Food Preparation Each team starts with 40 points and points are deducted in accordance with the following measurable elements:

Criteria Points Mise-en-place 04 Points Work station set up 02 Correct par stock of mise en place 02 Preparation 12 Points Food Presentation 02 Hygiene Practices 02 Technical skills displayed 02 Correct method of preparation 02 Wastage 02 Efficient utilisation of time / Organisational skills 02 Presentation 10 Points Suitable temperature 02 Originality/Flair 02 Appropriate and true to menu description 02 Portion size 02 Complete dish, neat arrangement 02 Taste 14 Points Balanced texture 02 Flavourful sauce and garnish 02 Balanced flavour 02 Nutritionally balanced 02 Harmony of flavour combinations 04 Taste of food preserved 02


Criteria Points Hygiene & Cleanliness 10 Points Service personnel must always be well groomed 05 Work station set up 02 Correct par stock of mise-en-place 03 Crockery, Decor & Other Tableware 16 Points Chairs must be appropriate in size to suit the 3ft x 3ft table 02 All linen (table cloths, napkins & etc) clean, unstained, ironed 02 Spotless & stainless crockeries, glassware etc on the dining table 02 Centre piece 02 Skill of removing and replacing the stained table cloth simultaneously 04 Attractive and informative menu 04 Staff Attitude 04 Points Arrival - Friendly, helpful, attentive, well presented & welcoming 02 Departure – equally important as arrival 02 Efficiency Of Service 30 Points Menu knowledge – able to describe what is served 10 Attentiveness, eye contact, clear communication skills 10 Efficient execution of silver service 10


Asian Theme – Professional Team (Class 29) The objective of this competition category is to observe participants working as a TEAM, applying their communication and leadership skills, technique & knowledge in pairing the food with beverage. Participation is open to individuals who are working in Hotels, Restaurants, Cafes, Airlines, Hospitals and any Food and Beverage Establishment. Each establishment can send in one (01) team. It is a TEAM Challenge of 4 members – Service personnel (01), Bartender (01) and Cooks (02). Please take note Supervisor/CDP and above are NOT allowed to take part. Establishment logo CANNOT be displayed on the attire worn during the competition. There are four parts to this competition – food & beverage, table set up, service and standard recipe sheet according to Fiche Technique. Section 1A – Food Preparation - 75 minutes on site preparation time. - To prepare four (04) Course Table D'Hote Menu:

• Cold vegetarian appetiser o Service personnel to execute Gueridon service, followed by plating service

• Entrée, choice of Poultry or Fish accompanied by one (01) starch item & two (02) garden vegetables and sauce

o Service personnel to execute Gueridon service, followed by Silver service

• Dessert open style o Service personnel to execute Gueridon service, followed by plating service

• Kitchen to ensure food is elegantly presented in the appropriate manner and form, before it is picked up by the service personnel to be placed on the

trolley. - Each team must prepare food for

• Four (04) diners • Judges tasting: two sets of each course • One (01) complete set for display


and expired products CANNOT be used. - All ingredients must be brought in by the participating team - Basic mise en place for food and beverage preparation can be prepared at own establishment and final product completed on site

Section 1B – Beverage Preparation - To prepare mise en place for Welcome Drink (non-alcoholic) with coconut juice as the base - To prepare a drink to pair with each course or one standard drink throughout the meal - To prepare signature coffee (eg. bialetti, aeropress, french press, siphon etc) and/or tea - Compulsory to offer guest a selection of two (02) types of drinking water throughout service either chilled or at room temperature



Section 2 – Table Set Up - Size of the table must be 3ft x 3ft - Table must be placed with a piece of stained table cloth - Participant will be asked to demonstrate the art of removing and replacing the stained table cloth simultaneously (part 1) - All service crockery, cutlery & glassware is to be organized on the mise en place table - Table set up with appropriate service crockery, cutlery & glassware as per the menu once Part 1 is completed - Napkin folding will be judged, and must be folded during the set-up time - Centre piece should not exceed 9” or 23cm in height

Note: • A copy of the menu must be placed on the display table • Presentation of physical menu to diners is at the discretion of the team


Asian Theme – Professional Team (Class 29) Section 3 – Service Etiquette - 60 minutes Gueridon, Silver and Plating service - Showcase established standard and best practices of the above dining sequence - All teams are required to bring their own Gueridon or service trolley

Requirements: - To ensure table set up is according to menu - To ensure flow of service is smooth and efficient

• Appetiser o Service personnel to execute Gueridon service, followed by plating service

• Entrée

o Service personnel to execute Gueridon service, followed by Silver service

• Dessert o Service personnel to execute Gueridon service, followed by plating service

- Must demonstrate the technique & skills in CARAMELISATION

o Caramelisation is the browning of sugar, a process used extensively in cooking for resulting sweet nutty flavour & brown colour. The colour can be best described as that of an old copper pan.

- Only portable stove allowed. - Non-stick pan is NOT allowed. - Grooming standards must always be observed - Positive attitude - Efficiency of service

Note: - To provide each judge with appropriate cutleries, crockeries, glassware & napkins for tasting

Section 4 – Fiche Technique - Standard Recipe Sheet Each team to prepare: - Five (05) sets Fiche Technique (standard recipe) with pictures and detailed method of step-by-step preparation for each food and beverage item on the menu




You are required to bring: • One (01) dining table 3ft x 3ft • Four (04) dining chairs • All cutleries, crockeries, glassware, napkins • Gueridon or service trolley • And any other items required for preparation and set up to execute this competition category effectively and efficiently

Delivery & Cleaning Up o All items must be delivered by 7.30am or 1pm o Team manager and colleagues may assist in unloading to mise-en-place area only. Strictly no assistance in unpacking the items at competition area. o Each team will be given 60 minutes to clear the competition area once the competition is over. Failure to do so will result in deduction of 10 points. The

organizer reserves the right to dispose of everything. o The organizer will not be responsible for any breakages or losses before, during and after the competition.

The Organizer will provide the following: Satellite / Mock-up Kitchen with basic equipment for each team • 4-stove burners with oven • Stainless steel working table • A single tank wash basin • 2 units of 13 Amp power point

Dining Area • 3 units of 5ft x 2ft mise en place table for each team • 2 units of 13 Amps power points for each team


Asian Theme – Professional Team (Class 29) The Organizer will provide the following: Shared equipment • Coffee machine • Combi Oven • Chiller • Freezer • Hot water boiler/dispenser • Double tank wash basin • Ice cube machine


Criteria Points Mise-en-place 04 Point Work station set up 02 Correct par stock of mise-en-place 02 Preparation 12 Points Food presentation 02 Hygiene practices 02 Technical skills displayed 02 Correct method of preparation 02 Wastage 02 Efficient utilisation of time / Organisational skills 02 Presentation 10 Points Suitable temperature 02 Originality/Flair 02 Appropriate and true to menu description 02 Portion size 02 Complete dish, neat arrangement 02 Taste 14 Points Balanced texture 02 Flavourful sauce and garnish 02 Balanced flavour 02 Nutritionally balanced 02 Harmony of flavour combinations 04 Taste of food preserved 02


Asian Theme – Professional Team (Class 29)

Judging Criteria (Class 29) Gueridon & Silver Service Each team starts with 60 points and points are deducted in accordance with the following measurable elements:

Criteria Points Hygiene & Cleanliness 10 Points Service personnel must always be well groomed 05 Work station set up 02 Correct par stock of mise-en-place 03 Crockery, Decor & Other Tableware 16 Points Chairs must be appropriate in size to suit the 3ft x 3ft table 02 All linen (table cloths, napkins & etc) clean, unstained, ironed 02 Spotless & stainless crockeries, glassware etc on the dining table 02 Centre piece 02 Skill of removing and replacing the stained table cloth simultaneously 04 Attractive and informative menu 04 Staff Attitude 04 Points Arrival - Friendly, helpful, attentive, well presented & welcoming 02 Departure – equally important as arrival 02 Efficiency Of Service 30 Points Menu knowledge – able to describe what is served 10 Attentiveness, eye contact, clear communication skills 10 Efficient execution of silver service 10


Asian Theme – Junior Team (Class 30) The objective of this competition category is to observe participants working as a TEAM, applying their communication and leadership skills, technique & knowledge in pairing the food with beverage. Participation is open to individuals who are studying in Universities, Colleges, Institutions, Academies for Culinary & Arts, Food & Beverage Management, Food & Beverage Skills and others Hospitality related fields. Each establishment can send in one (01) team. It is a TEAM Challenge of 4 members – Service personnel (01), Bartender (01) and Cooks (02). Please take note Lecturers are NOT allowed to take part. Establishment logo CANNOT be displayed on the attire worn during the competition. There are four parts to this competition – food & beverage, table set up, service and standard recipe sheet according to Fiche Technique. Section 1A – Food Preparation - 75 minutes on site preparation time - To prepare four (04) Course Table D’ Hote Menu

• Cold vegetarian appetiser o Service personnel to execute Gueridon service, followed by plating service

• Entrée, choice of Poultry or Fish accompanied by one (01) starch item & two (02) garden vegetables and sauce o Service personnel to execute Gueridon service, followed by Silver service.

• Dessert open style o Service personnel to execute Gueridon service, followed by plating service

- Kitchen to ensure food is elegantly presented in the appropriate manner and form, before it is picked up by the service personnel to be placed on the trolley. - Each team must prepare food for

• Four (04) diners • Judges tasting: two sets of each course • One (01) complete set for display


and expired products CANNOT be used. - All ingredients must be brought in by the participating team. - Basic mise en place for food and beverage preparation can be prepared at own establishment and final product completed on site.

Section 1B – Beverage Preparation - To prepare mise en place for Welcome Drink (non-alcoholic) with coconut juice as the base - To prepare a drink to pair with each course or one standard drink throughout the meal - To prepare signature coffee (eg bialetti, aeropress, french press, siphon etc) and/or tea - Compulsory to offer guest a selection of two (02) types of drinking water throughout service either chilled or at room temperature.



Section 2 – Table Set Up - Size of the table must be 3ft x 3ft - Table must be placed with a piece of stained table cloth - Participant will be asked to demonstrate the art of removing and replacing the stained table cloth simultaneously (Part 1) - All service crockery, cutlery & glassware is to be organized on the mise en place table - Table set up with appropriate service crockery, cutlery & glassware as per the menu once Part 1 is completed - Napkin folding will be judged, and must be folded during the set-up time - Centre piece should not exceed 9” or 23cm in height

Note: o A copy of the menu must be placed on the display table o Presentation of physical menu to diners is at the discretion of the team

Section 3 – Service Etiquette - 60 minutes Gueridon, Silver and Plating service - Showcase established standard and best practices of the above dining sequence - All teams are required to bring their own Gueridon or service trolley


Asian Theme – Junior Team (Class 30)

Requirements: • To ensure table set up is according to menu • To ensure flow of service is smooth and efficient

• Appetiser o Service personnel to execute Gueridon service, followed by plating service

• Entrée o Service personnel to execute Gueridon service, followed by Silver service.

• Dessert o Service personnel to execute Gueridon service, followed by plating service o Must demonstrate the technique & skills in CARAMELISATION o Caramelisation is the browning of sugar, a process used extensively in cooking for resulting sweet nutty flavour & brown colour. The colour can

be best described as that of an old copper pan. • Only portable stove allowed. • Non-stick pan is NOT allowed.

- Grooming standards must be observed at all times - Positive attitude - Efficiency of service - To provide each judge with appropriate cutleries, crockeries, glassware & napkins for tasting

Section 4 – Fiche Technique – Standard Recipe Sheet Each team to prepare: - Five (05) sets Fiche Technique (standard recipe) with pictures and detailed method of step-by-step preparation for each food and beverage item on the menu




You are required to bring • One (01) dining table 3ft x 3ft • Four (04) dining chairs • All cutleries, crockeries, glassware, napkins • Gueridon or service trolley • And any other items required for preparation and set up to execute this competition category effectively and efficiently

Delivery & Clearing Up • All items must be delivered by 7.30am or 1pm • Team manager and colleagues may assist in unloading to mise en place area only. Strictly no assistance in unpacking the items at competition area. • Each team will be given 60 minutes to clear the competition area once the competition is over. Failure to do so will result in deduction of 10 points. The

organizer reserves the right to dispose of everything. • The organizer will not be responsible for any breakages or losses before, during and after the competition





Asian Theme – Junior Team (Class 30)


Criteria Points Mise-en-place 04 Points Work station set up 02 Correct par stock of mise-en-place 02 Preparation 12 Points Food presentation 02 Hygiene practices 02 Technical skills displayed 02 Correct method of preparation 02 Wastage 02 Efficient utilisation of time / Organisational skills 02 Presentation 10 Points Suitable temperature 02 Originality/Flair 02 Appropriate and true to menu description 02 Portion size 02 Complete dish, neat arrangement 02 Taste 14 Points Balanced texture 02 Flavourful sauce and garnish 02 Balanced flavour 02 Nutritionally balanced 02 Harmony of flavour combinations 04 Taste of food preserved 02

Gueridon, Silver & Plating Service Each team starts with 60 points and points are deducted in accordance with the following measurable elements:

Criteria Points Hygiene & Cleanliness 10 Points Service personnel must always be well groomed 05 Work station set up 02 Correct par stock of mise en place 03 Crockery, Decor & Other Tableware 16 Points Chairs must be appropriate in size to suit the 3ft x 3ft table 02 All linen (table cloths, napkins & etc) clean, unstained, ironed 02 Spotless & stainless crockeries, glassware etc on the dining table 02 Centre piece 02 Skill of removing and replacing the stained table cloth simultaneously 04 Attractive and informative menu 04 Staff Attitude 04 Points Arrival - Friendly, helpful, attentive, well presented & welcoming 02 Departure – equally important as arrival 02 Efficiency of Service 30 Points Menu knowledge – able to describe what is served 10 Attentiveness, eye contact, clear communication skills 10 Efficient execution of silver service 10


Tea & Pastries – Professional Team (Class 31) The objective of this competition category is to observe participants working as a TEAM, applying their communication and leadership skills, technique & knowledge in pairing the food with beverage. Participation is open to individuals who are working in Hotels, Restaurants, Cafes, Airlines, Hospitals and any Food and Beverage Establishment. Each establishment can send in one (01) team. It is a TEAM Challenge of 4 members – Service personnel (01), Bartender (01) and Cooks (02). Please take note Supervisor/CDP and above are NOT allowed to take part. Establishment logo CANNOT be displayed on the attire worn during the competition. There are four parts to this competition – food & beverage, table set up, service and standard recipe sheet according to Fiche Technique. Section 1A – Food Preparation - 60 minutes on site preparation time - To prepare three (03) different bite-size pastry

• Shortened cakes - Mousse • Un-shortened cakes - Savoury • Muffin - Fruits & Nuts


• Four (04) diners with second helping • Judges tasting: 10 items each type of pastry • One (01) complete set for display


and expired products CANNOT be used - All ingredients must be brought in by the participating team - Basic mise en place for food and beverage preparation can be prepared at own establishment and final product completed on site

Section 1B – Beverage Preparation - To offer a good selection of different categories of tea from different origins (different producer nations) i.e. black, green, oolong, white, flavoured plus a choice

of herbal tea and infused tea (minimum two (02) types) - Service personnel must showcase Art of Brewing Tea in front of diners - Tea must be served according to the recommended temperature (eg herbal tea should be served between 208-212-degree Fahrenheit) - Compulsory to offer guest a selection of two (02) types of drinking water throughout service either chilled or at room temperature



Section 2 – Table Set Up - Size of the table must be 3ft x 3ft - Table must be placed with a piece of stained table cloth - Participant will be asked to demonstrate the art of removing and replacing the stained table cloth simultaneously (Part 1) - All service crockery, cutlery & glassware is to be organized on the mis en place table - Table set up with appropriate service crockery, cutlery & glassware as per the menu once Part 1 is completed - Napkin folding will be judged, and must be folded during the set-up time - Centre piece should not exceed 9” or 23cm in height


Section 3 – Service Etiquette - 60 minutes Silver & Gueridon service - Showcase established standard and best practices of silver service dining sequence


o Pastries • Service personnel to execute Silver service

o Tea • Service personnel to brew tea using Gueridon service



Tea & Pastries – Professional Team (Class 31) Section 4 – Fiche Technique – Standard Recipe Sheet Each team to prepare: - Five (05) sets Fiche Technique (standard recipe) with pictures and detailed method of step-by-step preparation for each food and beverage item on the menu

– for Judges reference and to be placed on the display table - Fiche Technique is to be applied using the standard form provided by the Organiser of Culinaire Malaysia. The form can be obtained from


price per serving & food cost - The completed form applying Fiche Technique must be submitted to judges during the briefing session on competition day - Failure to do so or incomplete forms may subject to minimum overall deduction of 10 points from the overall score

You are required to bring: • One (01) dining table 3ft x 3ft • Four (04) dining chairs • All cutleries, crockeries, glassware, napkins • Gueridon or service trolley • And any other items required for preparation and set up to execute this competition category effectively and efficiently.


Dining Area • 3 units of 5ft x 2ft mise-en-place table for each team • 2 units of 13 Amps power points for each team


Delivery and clearing up • All items must be delivered by 7.30am or 1pm. • Team manager and colleagues may assist in unloading to mise-en-place area only. Strictly no assistance in unpacking the items at competition area. • Each team will be given 60 minutes to clear the competition area once the competition is over. Failure to do so will result in deduction of 10 points. The



Tea & Pastries – Professional Team (Class 31)


Criteria Points

Mise-en-place 04 Points Work station set up 02 Correct par stock of mise-en-place 02 Preparation 12 Points Food presentation 02 Hygiene practices 02 Technical skills displayed 02 Correct method of preparation 02 Wastage 02 Efficient utilisation of time / Organisational skills 02 Presentation 10 Points Suitable temperature 02 Originality/Flair 02 Appropriate and true to menu description 02 Portion size 02 Complete dish, neat arrangement 02 Taste 14 Points Balanced texture 02 Flavourful sauce and garnish 02 Balanced flavour 02 Nutritionally balanced 02 Harmony of flavour combinations 04 Taste of food preserved 02


Criteria Points Hygiene & Cleanliness 10 Points Service personnel must always be well groomed 05 Work station set up 02 Correct par stock of mise-en-place 03 Crockery, Decor & Other Tableware 16 Points Chairs must be appropriate in size to suit the 3ft x 3ft table 02 All linen (table cloths, napkins & etc) clean, unstained, ironed 02 Spotless & stainless crockeries, glassware etc on the dining table 02 Centre piece 02 Skill of removing and replacing the stained table cloth simultaneously 04 Attractive and informative menu 04 Staff Attitude 04 Points Arrival - Friendly, helpful, attentive, well presented & welcoming 02 Departure – equally important as arrival 02 Efficiency Of Service 30 Points Menu knowledge – able to describe what is served 10 Attentiveness, eye contact, clear communication skills 10 Efficient execution of silver service 10 Service of tea 18 Points Tea Brewing, Appearance, Temperature, Flavour, and Strength

03 Tea should be served in a pot with enough tea/tea bags to ensure an appropriate strength of brew and a good tea liquor appearance

03 Some guests will prefer to add milk, sugar or honey and should never be made to feel uncomfortable by so doing & even although some teas may be chosen - i.e. green/oolong/white which do not require them & staff should be capable of recommending and advising of this

03

Sweetener, other milks, lemon and additional hot water should always be available on request and, ideally, be stated on the menu

03 If an infuser basket or teabags are used to brew, a little dish or other receptacle should be provided into which customer can place these once the tea has brewed

03

When the tea is being served the guest should be told how long the tea has been brewing & how long it needs to brew before pouring the perfect cup. However, it should be recognised that some customers who prefer less robust/more robust tea may prefer their tea to be poured slightly earlier or later than the recommended time and good solicitous service will ascertain this

03


Tea & Pastries – Junior Team (Class 32) The objective of this competition category is to observe participants working as a TEAM, applying their communication and leadership skills, technique & knowledge in pairing the food with beverage. Participation is open to individuals who are studying in Universities, Colleges, Institutions, Academies for Culinary & Arts, Food & Beverage Management, Food & Beverage Skills and others Hospitality related fields. Each establishment can send in one (01) team. It is a TEAM Challenge of 4 members – Service personnel (01), Bartender (01) and Cooks (02). Please take note Lecturers are NOT allowed to take part. Establishment logo CANNOT be displayed on the attire worn during the competition. There are four parts to this competition – food & beverage, table set up, service and standard recipe sheet according to Fiche Technique. Section 1A – Food Preparation - 60 minutes on site preparation time - To prepare three (03) different bite-size pastry

• Shortened cakes - Mousse • Un-shortened cakes - Savoury • Muffin - Fruits & Nuts


• Four (04) diners with second helping • Judges tasting: 10 items each type of pastry • One (01) complete set for display


and expired products CANNOT be used - All ingredients must be brought in by the participating team - Basic mise en place for food and beverage preparation can be prepared at own establishment and final product completed on site

Section 1B – Beverage Preparation - To offer a good selection of different categories of tea from different origins (different producer nations) i.e. black, green, oolong, white, flavoured plus a choice

of herbal tea and infused tea (minimum two (02) types) - Service personnel must showcase Art of Brewing Tea in front of diners - Tea must be served according to the recommended temperature (eg herbal tea should be served between 208-212-degree Fahrenheit) - Compulsory to offer guest a selection of two (02) types of drinking water throughout service either chilled or at room temperature



Section 2 – Table Set Up - Size of the table must be 3ft x 3ft - Table must be placed with a piece of stained table cloth - Participant will be asked to demonstrate the art of removing and replacing the stained table cloth simultaneously (part 1) - All service crockery, cutlery & glassware is to be organized on the mise en place table - Table set up with appropriate service crockery, cutlery & glassware as per the menu once Part 1 is completed - Napkin folding will be judged, and must be folded during the set-up time - Centre piece should not exceed 9” or 23cm in height


Section 3 – Service Etiquette - 60 minutes Silver & Gueridon service - Showcase established standard and best practices of silver service dining sequence


o Pastries • Service personnel to execute Silver service

o Tea • Service personnel to brew tea using Gueridon service



Tea & Pastries – Junior Team (Class 32) Section 4 – Fiche Technique – Standard Recipe Sheet Each team to prepare: - Five (05) sets Fiche Technique (standard recipe) with pictures and detailed method of step-by-step preparation for each food and beverage item on the menu




You are required to bring • One (01) dining table 3ft x 3ft • Four (04) dining chairs • All cutleries, crockeries, glassware, napkins • And any other items required for preparation and set up to execute this competition category effectively and efficiently

Delivery & Cleaning Up • All items must be delivered by 7.30am or 1pm • Team manager and colleagues may assist in unloading to mise en place area only. Strictly no assistance in unpacking the items at competition area. • Each team will be given 60 minutes to clear the competition area once the competition is over. Failure to do so will result in deduction of 10 points. The

organizer reserves the right to dispose of everything • The organizer will not be responsible for any breakages or losses before, during and after the competition





Tea & Pastries – Junior Team (Class 32)


Criteria Points Mise-en-place 04 Points Work station set up 02 Correct par stock of mise-en-place 02 Preparation 12 Points Food presentation 02 Hygiene practices 02 Technical skills displayed 02 Correct method of preparation 02 Wastage 02 Efficient utilisation of time / Organisational skills 02 Presentation 10 Points Suitable temperature 02 Originality/Flair 02 Appropriate and true to menu description 02 Portion size 02 Complete dish, neat arrangement 02 Taste 14 Points Balanced texture 02 Flavourful sauce and garnish 02 Balanced flavour 02 Nutritionally balanced 02 Harmony of flavour combinations 04 Taste of food preserved 02


Criteria Points Hygiene & Cleanliness 10 Points Service personnel must always be well groomed 05 Work station set up 02 Correct par stock of mise-en-place 03 Crockery, Decor & Other Tableware 16 Points Chairs must be appropriate in size to suit the 3ft x 3ft table 02 All linen (table cloths, napkins & etc) clean, unstained, ironed 02 Spotless & stainless crockeries, glassware etc on the dining table 02 Centre piece 02 Skill of removing and replacing the stained table cloth simultaneously 04 Attractive and informative menu 04 Staff Attitude 04 Points Arrival - Friendly, helpful, attentive, well presented & welcoming 02 Departure – equally important as arrival 02 Efficiency of Service 30 Points Menu knowledge – able to describe what is served 10 Attentiveness, eye contact, clear communication skills 10 Efficient execution of silver service 10 Service of Tea 18 Points Tea Brewing, Appearance, Temperature, Flavour, and Strength

03 Tea should be served in a pot with enough tea/tea bags to ensure an appropriate strength of brew and a good tea liquor appearance

03 Some guests will prefer to add milk, sugar or honey and should never be made to feel uncomfortable by so doing & even although some teas may be chosen - i.e. green/oolong/white which do not require them & staff should be capable of recommending and advising of this

03

Sweetener, other milks, lemon and additional hot water should always be available on request and, ideally, be stated on the menu

03 If an infuser basket or teabags are used to brew, a little dish or other receptacle should be provided into which customer can place these once the tea has brewed

03

When the tea is being served the guest should be told how long the tea has been brewing & how long it needs to brew before pouring the perfect cup. However, it should be recognised that some customers who prefer less robust/more robust tea may prefer their tea to be poured slightly earlier or later than the recommended time and good solicitous service will ascertain this

03


Food & Beverage Skills - Individual

Class 33 Fruits Caramelisation – Professional Class 36 Mixology Challenge – Cocktail Class 34 Fruits Caramelisation – Junior Class 37 Mixology Challenge – Mocktail Class 35 Flair Tending Class 38 Barista Championship Class 39 Latte Art Championship

Notes for Competitors: Scheduling 5. Please check online www.culinairemalaysia.com by 1st September 2019 .

6. MAH Secretariat will email competition details once registration and payment has been received and finalized.

7. All teams must DO the following:

- Register two (02) hours before competition time i.e. if competition time is at 9am, registration time is at 7am. - Briefing one (01) hour before competition time i.e. if competition starts at 9am, briefing at competition hall at 8am – 8.15am. - Moving in of items to competition area immediately after briefing.

8. Briefing date and time as below:

1st Briefing : Thursday, 5th September 2019, 2:30pm at Federal Hotel Kuala Lumpur On-site Briefing : Monday, 23rd September 2019, 1:00pm at Main Competition Hall, Kuala Lumpur Convention Centre

Flavour Syrup The Organizer will provide a list of approved flavoured syrups for use (kindly check Culinaire Malaysia 2019 website by 1st July 2019: https://culinairemalaysia.com/rule-book/ Fiche Technique - Standard Recipe Sheet Each team to prepare: - Five (05) sets Fiche Technique (standard recipe) with pictures and detailed method of step-by-step preparation for each food and beverage item on the menu




Disqualification The Judges reserves the right to disqualify the team should any of the following occur: - Non-compliance to any part of the competition - Use of non-halal items, stale, rotten or expired products in preparation of food and beverage - Communicating with external parties during the competition - Use of mobile phone and/or devices during the competition - Judges’ decision is final


Fruits Caramelisation – Professional (Class 33) The objective of this competition category is to observe participants applying their communication and leadership skills, technique & knowledge in handling service gear and caramelisation. Participation is open to individuals who are working in Hotels, Restaurants, Cafes, Airlines, Hospitals and any Food and Beverage Establishment. Each establishment can send in two (02) participants. Please take note Supervisor/CDP and above are NOT allowed to take part. Establishment logo CANNOT be displayed on the attire worn during the competition. There are two sections to this competition: 1- live fruits caramelisation and Fiche Technique - Standard Recipe Sheet - Participants have 10 minutes

• To prepare three (03) standard portion of fruit caramelization • Each portion must have three (03) types fresh fruits • The fruits must be cut in appropriate size • Each portion must be served with crepes • Crepes can and should be prepared in advance • Must demonstrate the technique & skills in CARAMELISATION


• Only portable stove allowed • Non-stick pan is NOT allowed

- Each participant must prepare for

• Judges tasting: two (02) plates • One (01) set for display


and expired products CANNOT be used. - All ingredients must be brought in by the participant.





You are required to bring • Only portable stove allowed. • Non-stick pan is NOT allowed. • All cutleries, crockeries, and napkins for the judges. • And any other items required for preparation and set up to execute this competition category effectively and efficiently.

Delivery & Clearing Up • All items must be delivered by 7.30am or 1pm. • Team manager and colleagues may assist in unloading to mise en place area only. Strictly no assistance in unpacking the items at competition area. • Each team will be given 60 minutes to clear the competition area once the competition is over. Failure to do so will result in deduction of 10 points. The


The Organizer will provide the following: Mise-en-place area with basic equipment on sharing basis - Stainless steel working table - Chiller - Freezer - Double tank wash basin - Ice cube machine - 13 Amp plug point

On stage: • One competition table – 6ft x 3ft


Fruits Caramelisation – Professional (Class 33)


Each team starts with 100 points and points are deducted in accordance with the following measurable elements:

Criteria Points Mise-en-place 10 Points Personal presentation 03 Correct par stock of mise-en-place 03 Work station set up 04 Preparation 30 Points Hygiene practices 05 Technical skills displayed – Caramelisation 10 Correct method of preparation 07 Wastage 05 Efficient utilisation of time / Organisational skills 03 Presentation 20 Points Suitable temperature 04 Originality/Flair 04 Appropriate and true to menu description 04 Portion size 04 Complete dish, neat arrangement 04 Taste 40 Points Harmony of flavours 20 Balanced texture 10 Tasty sauce and garnish 10


Fruits Caramelisation – Junior (Class 34) The objective of this competition category is to observe participants applying their communication and leadership skills, technique & knowledge in handling service gear and caramelisation. Participation is open to individuals who are studying in Universities, Colleges, Institutions, Academies for Culinary & Arts, Food & Beverage Management, Food & Beverage Skills and others Hospitality related fields. Each establishment can send in two (02) participants. Please take note Lecturers are NOT allowed to take part. Establishment logo CANNOT be displayed on the attire worn during the competition. There are two sections to this competition: 1- live fruits caramelisation and Fiche Technique - Standard Recipe Sheet - Participants have 10 minutes

• To prepare three (03) standard portion of fruit caramelization • Each portion must have three (03) types fresh fruits • The fruits must be cut in appropriate size • Each portion must be served with crepes • Crepe can and should be prepared in advance • Must demonstrate the technique & skills in CARAMELISATION


• Only portable stove allowed • Non-stick pan is NOT allowed

- Each participant must prepare for

• Judges tasting: two (02) plates • One (01) set for display


and expired products CANNOT be used. - All ingredients must be brought in by the participant.


– for Judges reference and to be placed on the display table. - Fiche Technique is to be applied using the standard form provided by the Organiser of Culinaire Malaysia. The form can be downloaded from



You are required to bring • Only portable stove allowed. • Non-stick pan is NOT allowed. • All cutleries, crockeries, and napkins for the judges. • And any other items required for preparation and set up to execute this competition category effectively and efficiently.



The Organizer will provide the following: Mise-en-place area with basic equipment on sharing basis: • Stainless steel working table • Chiller • Freezer • Double tank wash basin • Ice cube machine • 13 Amp plug point



Fruits Caramelisation – Junior (Class 34)

Judging Criteria (Class 34) Each team starts with 100 points and points are deducted in accordance with the following measurable elements:

Criteria Points Mise-en-place 10 Points Personal presentation 03 Correct par stock of mise-en-place 03 Work station set up 04 Preparation 30 Points Hygiene practices 05 Technical skills displayed – Caramelisation 10 Correct method of preparation 07 Wastage 05 Efficient utilisation of time / Organisational skills 03 Presentation 20 Points Suitable temperature 04 Originality/Flair 04 Appropriate and true to menu description 04 Portion size 04 Complete dish, neat arrangement 04 Taste 40 Points Harmony of flavours 20 Balanced texture 10 Tasty sauce and garnish 10


Flair Tending (Class 35) The objective of this competition is to judge and measure the standard of competitor in their techniques and flaring skills and knowledge in preparing a concoction of drink. Participation is open to a maximum of two (02) service / student personnel per establishment from hotels, restaurants, culinary institutions, airlines, catering companies, Hospitality Universities and colleges. Instructor / Lecturer / Trainer / Supervisor and above are strictly not allowed to participate. Establishment logo CANNOT be displayed on the attire worn during the competition. There are two parts to this competition – creating own Concoction and standard recipe sheet according to Fiche Technique. Section 1 – Own Concoction • The participant will create his or her own concoction using preferred method. • The drink can be refreshing, sweet, sour or tropical using local fruits, spices or herbs. • The drink recipe must be at least 15 cl. (150ml) • There is no limit to the number of ingredients used. • Each bottle for the flair routine must contain at least 3cl of actual alcoholic beverages, syrup and juices used in the recipe. • The overall content of the concoction shall not be less than 7cl. (international standard). • Spirits/liquor used must be readily available in Malaysia. • Dairy products and their substitutes with the exception of fresh milk, cream and eggs are not allowed and homemade, pre-made ingredients, heated

ingredient, artificial and colorants, ice cream. • Two (02) portions must be prepared simultaneously; one (01) portion for display and one (01) portion to be divided into three (03) equal portions/glasses for

the Judges. • The concoction must be drinkable. • Standard measure for all recipes must be expressed in centiliters (cl). • Preparation, presentation and service is limited to five (5) minutes per section. • The Organizer will provide a list of approved flavored syrups for use by 1st July 2019 (kindly check Culinaire Malaysia 2019 website –

https://culinairemalaysia.com/rule-book/ ). Section 2 – Fiche Technique – Standard Recipe Sheet Each team to prepare: - Five (05) sets Fiche Technique (standard recipe) with pictures and detailed method of step-by-step preparation for each food and beverage item on the menu

– for Judges reference and to be placed on the display table. - Fiche Technique is to be applied using the standard form provided by the Organizer of Culinaire Malaysia. The form can be obtained from



Please be advised all concoction recipes submitted will remain the property of the Culinaire Malaysia 2019 Personal Grooming • Grooming standards must always be observed

You are required to bring: • All ice bucket, ice tongs, shaker, strainer, cutleries, glassware, serviettes • And any other items required for preparation and set up to execute this competition category effectively and efficiently. • Participant shall provide his/her own CD and Thumb drive and must be labelled with the name of the participant, song title and track. Participants are

encouraged to bring additional backup copies in case their original piece does not work due to unforeseen technical circumstances. • There will not be any testing of CD and thumb drive at the competition venue; hence, participants are requested to test prior and to ensure that it is pre-set to

start the song/music of their choice. The participant must have an assistant to play the song/music for him/her. • Song/music, dance group or other gimmicks are allowed but will not be judged.




Flair Tending (Class 35) The Organizer will provide the following: Mise-en-place area with basic equipment on sharing basis - Stainless steel working table - Chiller - Freezer - Double tank wash basin - Ice cube machine - 13 Amp plug point


Judging Criteria (Class 35) Scoring is divided into two categories ie Concoction and Flair with a maximum score of 100 points. Maximum penalty per category is 10 points.

Criteria Points Concoction Scoring 50 Points Taste, color, concoction name 20 Aroma, bouquet 05 Cleanliness 05 Originality & creativity 10 Appearance, presentation & garnish 05 Grooming 05 Penalty Minus 10 Points Incomplete drink, improper garnish, ingredients, glassware 2.5 Spillage 2.5 Timing 05 Flair Scoring 50 Points Technical flair (Difficulty, technical execution of moves) 20 Showmanship (Presence, composure, entertaining) 05 Complete drink, proper garnish, ingredients, glassware 05 Creative flair (Originality & creativity) 10 Flow of routine (Smoothness, transition of moves, balance of routine) 05 Overall performance (Crowd response, bartending skills) 05 Penalty Minus 10 Points Bottle drops, breaks or spills (deduction 1pt) 10


Mixology Challenge - Cocktail (Class 36) The objective of this competition is to judge and measure the standard of competitor in their techniques, skills and knowledge in preparing a cocktail Participation is open to a maximum of two (02) participants per establishment from hotels, restaurants, culinary institutions, airlines, catering companies, Hospitality Universities and colleges. Instructor / Lecturer / Trainer / Supervisor and above are strictly not allowed to participate. Establishment logo CANNOT be displayed on the attire worn during the competition. There are three parts to this competition – creating a Long Drink, Dessert Cocktail and standard recipe sheet according to Fiche Technique. Section 1 – Long Drink • The participant will create his or her own creative LONG DRINK. • The drink can be refreshing, sweet, sour or tropical using local fruits, spices or herbs. • Long Drink recipe must be at least 15 cl. (150ml) • No more than six (6) ingredients shall be used. This includes drops, dashes and solid ingredients like fruit or spices.

• The overall content of the cocktail shall not be less than 7cl. (international standard).

• Spirits/liquor used must be readily available in Malaysia.

• Dairy products and their substitutes with the exception of fresh milk, cream and eggs are not allowed and homemade, pre-made ingredients, heated

ingredient, artificial and colorants, ice cream.

• Two (02) portions must be prepared simultaneously; one (01) portion for display and one (01) portion to be divided into three (03) equal portions/glasses for the Judges.

• Standard measure for all recipes must be expressed in centiliters (cl). • Preparation, presentation and service is limited to five (05) minutes per section. • The Organizer will provide a list of approved flavored syrups for use by 1st July 2019 (kindly check Culinaire Malaysia 2019 website –

https://culinairemalaysia.com/rule-book/ ).

Section 2 – Dessert Cocktail • The participant will create his or her own DESSERT COCKTAIL • No more than six (6) ingredients shall be used. This includes drops, dashes and solid ingredients like fruit or spices. • The overall content of the cocktail shall not be less than 7cl. (international standard). • Spirits/liquor used must be readily available in Malaysia. • Dairy products and their substitutes with the exception of fresh milk, cream and eggs are not allowed and homemade, pre-made ingredients, heated


the Judges. • Standard measure for all recipes must be expressed in centiliters (cl). • Preparation, presentation and service is limited to five (05) minutes per section. • The Organizer will provide a list of approved flavored syrups for use by 1st July 2019 (kindly check Culinaire Malaysia 2019 website –

https://culinairemalaysia.com/rule-book/ ). Garnishes • Garnishes can be prepared back stage or during routine but cannot be made beforehand and brought to the competition. • Garnishes must be simple, edible and readily available in most bars. • Garnishes may only be put on glasses once on stage after the routine has begun. • No ice may be put into glasses prior to start of the competition (routine).





Please be advised all cocktail recipes submitted will remain the property of the Culinaire Malaysia 2019.


Mixology Challenge - Cocktail (Class 36) Personal Grooming • Grooming standards must always be observed

You are required to bring: • All ice bucket, ice tongs, shaker, strainer, cutleries, glassware, serviettes • And any other items required for preparation and set up to execute this competition category effectively and efficiently. • Participant shall provide his/her own CD and Thumb drive and must be labelled with the name of the participant, song title and track. Competitors are

encouraged to bring additional backup copies in case their original piece does not work due to unforeseen technical circumstances. • There will not be any testing of CD and thumb drive at the competition venue; hence, competitors are requested to test prior and to ensure that it is pre-set to

start the song/music of their choice. The competitor must have an assistant to play the song/music for him/her. • Song/music, dance group or other gimmicks are allowed but will not be judged.



The Organizer will provide the following: Mise en place area with basic equipment on sharing basis - Stainless steel working table - Chiller - Freezer - Double tank wash basin - Ice cube machine - 13 Amp plug point



The points accumulated from Section 1 and Section will be totaled and divided into 2 for the final score.

Criteria Points Grooming Standards - Uniform

0-5

Mise-en-place /Setting getting the right ingredients - Getting the right equipment’s - Organization and Preparation

0-10

Hygiene practices - Practices proper safety and sanitation

0-10

Mocktail name - Relevant to the drink created

0-5

Speed - Complete within 5 minutes per drink

0-5

Technical skills - Proper sequence of mixing the drinks

0-15

Aroma - Balance/Pleasant/Fragrant

0-10

Colour - Good colour combination

0-10

Presentation - Using proper glassware - Relevant garnish - Overall appeal and appearance

0-15

Taste - Overall taste

0-15


Mixology Challenge - Mocktail (Class 37) The objective of this competition is to judge and measure the standard of competitor in their techniques, skills and knowledge in preparing a mocktail. Participation is open to a maximum of two (02) per establishment from hotels, restaurants, culinary institutions, airlines, catering companies, Hospitality Universities and colleges. Instructor / Lecturer / Trainer / Supervisor and above are strictly not allowed to participate. Establishment logo CANNOT be displayed on the attire worn during the competition. There are three parts to this competition – creating a Long Drink, Short Drink and standard recipe sheet according to Fiche Technique. Section 1 – Long Drink • The participant will create his or her own creative LONG DRINK. • The drink can be refreshing, sweet, sour or tropical using local fruits, spices or herbs. • Long Drink recipe must be at least 15 cl. (150ml) • No more than six (6) ingredients shall be used. This includes drops, dashes and solid ingredients like fruits or spices. • The overall content of the mocktail shall not be less than 7cl. (international standard). • Dairy products and their substitutes with the exception of fresh milk, cream and eggs are not allowed and homemade, pre-made ingredients, heated



https://culinairemalaysia.com/rule-book/ ). Section 2 – Short Drink • The participant will create his or her own SHORT DRINK • This drink must be prepared using the SHAKEN method • No more than six (6) ingredients shall be used. This includes drops, dashes and solid ingredients like fruit or spices. • The overall content of the mocktail shall not be less than 7cl. (international standard). • Dairy products and their substitutes with the exception of fresh milk, cream and eggs are not allowed and homemade, pre-made ingredients, heated



https://culinairemalaysia.com/rule-book/ ). Garnishes • Garnishes can be prepared back stage or during routine but cannot be made beforehand and brought to the competition. • Garnishes must be simple, edible and readily available in most bars. • Garnishes may only be put on glasses once on stage after the routine has begun. • No ice may be put into glasses prior to start of the competition (routine).

Section 3 – Fiche Technique - Standard Recipe Sheet Each team to prepare: - Five (05) sets Fiche Technique (standard recipe) with pictures and detailed method of step-by-step preparation for each food and beverage item on the menu




Please be advised all cocktail recipes submitted will remain the property of the Culinaire Malaysia 2019. Personal Grooming • Grooming standards must always be observed.


Mixology Challenge - Mocktail (Class 37) You are required to bring: • All ice bucket, ice tongs, shaker, strainer, cutleries, glassware, serviettes • And any other items required for preparation and set up to execute this competition category effectively and efficiently. • Participant shall provide his/her own CD and Thumb drive and must be labelled with the name of the participant, song title and track. Competitors are

encouraged to bring additional backup copies in case their original piece does not work due to unforeseen technical circumstances. • There will not be any testing of CD and thumb drive at the competition venue; hence, competitors are requested to test prior and to ensure that it is pre-set

to start the song/music of their choice. The competitor must have an assistant to play the song/music for him/her. • Song/music, dance group or other gimmicks are allowed but will not be judged.

Delivery & Clearing Up • All items must be delivered by 7.30am or 1pm • Team manager and colleagues may assist in unloading to mise en place area only. Strictly no assistance in unpacking the items at competition area. • Each team will be given 60 minutes to clear the competition area once the competition is over. Failure to do so will result in deduction of 10 points.

The organizer reserves the right to dispose of everything. • The organizer will not be responsible for any breakages or losses before, during and after the competition.

The Organizer will provide the following: Mise en place area with basic equipment on sharing basis - Stainless steel working table - Chiller - Freezer - Double tank wash basin - Ice cube machine - 13 Amp plug point



The points accumulated from Section 1 and Section will be totaled and divided into 2 for the final score.

Criteria

Points

Grooming standards

0-5

Mise-en-place /Setting getting the right ingredients - Getting the right equipment’s - Organization and Preparation

0-10

Hygiene practices - Practices proper safety and sanitation

0-10

Mocktail name - Relevant to the drink created

0-5

Speed - Complete within 5 minutes per drink

0-5

Technical skills - Proper sequence of mixing the drinks

0-15

Aroma - Balance/Pleasant/Fragrant

0-10

Colour - Good colour combination

0-10


Barista Championship (Class 38) 1.0 TERMS & CONDITIONS

Upon submitting a Competitor Registration Form, competitors acknowledge that they understand the following terms & conditions. Please note that these terms and conditions include individual responsibilities and requirements of representation imposed on the winner. Participation is open to a maximum of two (02) per establishment from hotels, restaurants, culinary institutions, airlines, catering companies, Hospitality Universities and colleges. Establishment logo CANNOT be displayed on the attire worn during the competition. Each competitor must read and abide by the Competitor Code of Conduct. Disqualification The Organiser reserves the right to disqualify the team should any of the following occur:- • Non-compliance with the theme • Use of PORK and/or any of its by products; and NON-HALAL items in preparation of the food • Communicating with Team Leader, Manager, Supervisor, Instructor, Trainer, Lecturer and colleague while competition is in progress. • Use of mobile phone and/or devices while competition is in progress. • Use of stale, rotten, expired and banned ingredients. • Judges’ decision is final.

2.0 THE COMPETITION

• Competitors will be judged by four (4) Sensory Judges, two (2) Technical Judges and one (1) Head Judge. • Each competitor will serve each of the four sensory judges a single espresso, a single cappuccino and a signature beverage of his/her choice (espresso-based

and alcohol-free), for a total of twelve drinks, during a period of fifteen minutes. • The order in which the drinks are served is the competitors’ decision; however, each category of drinks must be served consecutively. • Each category of drinks may be served at the competitor’s discretion (i.e. one drink at a time, two at a time or all four simultaneously). Sensory judges will begin

evaluating his/her drink as soon as it is served. (Please note: If a competitor serves a drink out of category order, he/she will be disqualified). • All four drinks within each category must be identical in content. • All four drinks within each category of drinks must be prepared using the same coffee. • Competitors can prepare each category of drinks (i.e. the espressos, cappuccinos, and signature beverages) using different coffee. • Latte art expression may take any form as the competitor chooses. Latte art does not need to be identical on all four drinks in the same set. • Competitors may produce as many drinks as they like during the competition. Only the drinks served to the judges will be evaluated.

2.1 BEVERAGE DEFINITION 2.1.1 Espresso

o An espresso is a one-ounce beverage (25 to 35ml including crema). o An espresso is prepared with various grams of coffee (depending on the coffee and the grind). o The espresso will be brewed at a temperature between 195-205 degrees Fahrenheit or 90.5-96 degrees Celsius. o The espresso machine brewing pressure will be set between 8.5 and 9.5 atmospheres. o Extraction time is recommended to be between 20 to 30 seconds; however, not mandatory. o Extraction times must be within a 3.0-second variance of each other within each category of drinks. o The espressos must be served in a two- to three-ounce (60 to 90ml) cup with a handle. o The espressos must be served to the judges with a spoon, napkin and water.

2.1.2 Cappuccino

o A cappuccino is a coffee and milk beverage that should produce a harmonious balance of rich, sweet milk and espresso. o The cappuccino is prepared with one (1) single shot of espresso, textured milk and approximately one (1) centimetre of foam depth (assessed vertically). o A traditional cappuccino is a five- to six-ounce beverage (150 to 180ml). o The cappuccinos may be served with latte art or traditional style. o The cappuccinos must be served in a five- to six-ounce (150 to 180ml) cup with a handle. o Any additional toppings, sugar, spices or powdered flavourings are not allowed. o The cappuccinos must be served to the judges with a spoon, napkin and water.

2.1.3 Signature Beverage

o A signature beverage is a freestyle espresso-based beverage created by the competitor. o It should be a beverage; the judges must be able to drink it. o Each of the four signature beverages must contain a minimum of one espresso shot. o The espresso must be prepared during the competitor’s performance time. o A distinct taste of espresso must be present. o The signature beverage can be any temperature. o Any ingredients may be used in the signature beverage with the exception of alcohol, alcohol extracts or by -products, or illegal substances. o The components of the signature drink should preferably be produced during the competition, i.e., the signature beverage ingredients should be

assembled on-site during the competition time. o All ingredients must be disclosed upon request. Competitors must bring the original bottles and/or packaging of all ingredients used in his/her signature

beverage. o No ingredients or substances other than ground coffee may be placed in the porta filters.


Barista Championship (Class 38) 2.1 BEVERAGE DEFINITION 2.1.3.2 Score Sheet Penalties

o If alcohol and/or illegal substances are discovered as an ingredient in the signature beverage, the signature beverage will receive zero points on all points available on the sensory score sheets in the signature beverage category.

o If ingredients or substances other than ground coffee are placed, in a porta filter, the competitor’s signature beverage will receive zero points on all points available on the technical and sensory score sheets in the signature beverage category.

o If each signature drink does not contain a minimum of one espresso shot, the signature beverage will receive a score of zero for taste balance on the sensory score sheets in the signature beverage category.

3.0 COMPETITION PROCEDURE

• The competition space will consist of a stage with three competition stations, numbered 1, 2, and 3. • Each competitor will be assigned a start time and station number. • Each competitor will be given 45 minutes at their assigned station, made up of the following segments:

o 15 minutes Preparation Time o 15 minutes Competition/Performance Time o 15 minutes Clean-Up Time

• The competition flow will follow the process outlined in the following chart:

Station No. 1 Station No. 2 Station No. 3

15 min Preparation 1st Barista 15 min Competition 1st Barista 15 min Preparation 2nd Barista 15 min Clean-Up 1st Barista 15 min Competition 2nd Barista 15 min Preparation 3rd Barista 15 min Preparation 4th Barista 15 min Clean-Up 2nd Barista 15 min Competition 3rd Barista 15 min Competition 4th Barista 15 min Preparation 5th Barista 15 min Clean-Up 3rd Barista 15 min Clean-Up 4th Barista 15 min Competition 5th Barista 15 min Preparation 6th Barista 15 min Clean-Up 5th Barista 15 min Competition 6th Barista 15 min Clean-Up 6th Barista

o The competition will consist of two rounds: round one and the finals round (6 competitors). All competitors will compete in round one. At the end of round

one, competitors with the six highest scores will go on to compete in the finals. The competitor’s scores from each round will not carry over to the next round.

o Following the finals there will be an awards ceremony where finalists will be awarded sixth through first place. 4.0 MACHINERY, ACCESSORIES & RAW MATERIALS 4.1 ESPRESSO MACHINE Competitors must use the espresso machine supplied by the official espresso machine sponsor. The espresso machine provided by the Organiser has a fixed technical configuration and cannot be altered by the competitors. The espresso machine will be calibrated to the following specifications: The temperature will be set between 195-205 degrees F (90.5-96 degrees C), and the pump pressure set between 8.5 and 9.5 bars. 4.1.1 No Liquids or Ingredients on Machine

No liquids or ingredients of any kind may be placed or poured on top of the espresso machine (i.e. no water in cups, no pouring or mixing liquids or ingredients, no warming ingredients). If a competitor places or pours liquid or ingredients on top of the machine, he/she will receive zero (0) points for the Station Management category on both technical sheets.

4.1.2 Disqualification

Competitors may not change, adjust or replace any element, setting, or component of the espresso machine. Any changes or adjustments made may be grounds for disqualification (i.e. the port filters, insert baskets, temperature pressure, steam wand tips, etc…). Any damage to the competition equipment due to misuse or militant is grounds for disqualification.

4.2 GRINDER Competitors have the option of using the official grinder provided, bringing their own grinder(s) or using both the provided grinder and their own grinder. Competitors may not use more than two grinders during their performance. 4.3 ADDITIONAL ELECTRICAL EQUIPMENT Competitors may bring up to two pieces of additional electrical equipment to be used during their performance. Competitors must notify the Organiser prior to arriving of any additional electrical equipment they are bringing (i.e. hot plate, hand mixer, etc.)


Barista Championship (Class 38) 4.4 PROVIDED EQUIPMENT & SUPPLIES Each competitor station will be equipped with the following: o Machine Table (For espresso machine, grinder and blender) L: 1,80m W: 0,90m H: 0,90m o Work Table (Forms an "L" shape extending from the left of the station table, used for trays, glassware and additional accessories), o size: L: 2,70m W: 0,60m H: 0,90m o Presentation Table (Judges’ table) L: 1,80m W: 0,60m H: 1,00m o Mini-Refrigerator o Espresso Machine o Grinder o Blender o Knock Box o Mini-Ice Machine o Ice Scoop o Whole Milk o Trash Can o Waiter’s Cart (For use during preparation and clean-up time)

4.5 EQUIPMENT & SUPPLIES Competitors are required to bring all supplies necessary for their presentation (milk and ice will be provided for use). Competitors should make allowances for breakage during travel and/or during the competition. Competitors are responsible for and in charge of their own equipment and accessories while at the competition. The Organiser, volunteers and event staff are not responsible for the safety of items left in the competitors’ preparation room or competition area. Competitors must bring the following: o Coffee (For practice and the competition) o Grinder(s) (Optional) o Blender (Optional) o Additional Electrical Equipment (Maximum two items) o Tamper o Shot Glasses o Steaming Pitchers o Milk (Optional) o Cups & Saucers (For all 12 drinks, including spares) o Spoons o Any Specific Utensils Required o All equipment/accessories required for the signature beverage o Napkins o Water glasses (for four sensory judges) o Water (for four sensory judges) o Bar towels/clean cloths (For practice and the competition) o Cleaning supplies (Counter brush, grinder brush, etc.) o Tray (For serving drinks to the judges) o All accessories (For judges presentation table) o Waiter’s cart (Optional)

5.0 COMPETITOR INSTRUCTIONS PRIOR TO PREPARATION TIME 5.1 COMPETITORS’ ORIENTATION MEETING/BRIEFING Prior to the start of the competition, a Competitors’ Orientation Meeting will take place. This meeting is mandatory for all competitors. During this meeting, the Organiser will make announcements, explain the competition flow, and cover the competition schedule. This will be an opportunity for competitors to ask questions and /or voice concerns to the Organiser. 5.2 PREPARATION PRACTICE AREA There will be an area designated for the competitors’ preparation/practice. This area will be reserved for the competitors; volunteers and supporters may not be present in this area without consent from the Organiser. Competitors will be able to store their equipment, accessories, ingredients, etc. in this area. Refrigerators and freezers will be provided for any ingredients that need to stay cold or frozen. This area will also include a dishwashing station for competitors to use to wash glass and barware. Competitors are responsible for cleaning their own dishes and glassware, and keeping track of these items. Organisers will not be responsible for breakage or loss of dishes or competitor items. 5.3 COMPETITION MUSIC Competitors may bring music on one CD to be played during his/her competition time. Music may not contain profanity. Competitors must mark the CD case clearly with his/her name. It is the competitor’s responsibility to give the Organiser his/her CD prior to the start of the competition. It is also the competitor’s responsibility to retrieve the CD from Organiser after the competition. CDs that are not retrieved will be discarded after the competition. 5.4 PUNCTUALITY Competitors should be in the preparation/practice area 30 minutes prior to his/her scheduled preparation time. Any competitor who is not onsite at the start of his/her 15 minutes of preparation time may be disqualified.


Barista Championship (Class 38) 5.5 STATION SET-UP The head runner will be responsible for ensuring that each competitor’s station is set as the competitor has requested prior to his/her preparation time (i.e. the head runner will make sure each competitor’s grinder, blender and/or other electrical equipment are placed to the right or the left of the espresso machine per the competitor’s request). 5.5.1 Set-Up Grinder and Additional Electrical Equipment

If a competitor has brought his/her own grinder and/or additional electrical equipment, the competitor needs to inform the Organiser prior to the start of competition. The head runner will contact the competitor prior to his/her preparation time. If the competitor would like to help the head runner take his/her own grinder and/or additional electrical equipment to the station, this will be allowed; however, once the item(s) is in place and plugged in, the competitor will not be allowed to touch the item(s) and must leave the stage immediately. Please note: No coffee beans may be placed in the hopper until the competitor’s preparation time.

5.6 SUPPORTERS/ASSISTANTS No person(s) other than the competitor, and officials may be in the area during the competitor’s preparation, performance and clean-up time. 5.7 WHEEL SUPPLIES A waiter’s cart will be available for the competitors to transport his/her items to and from the competition area. Prior to the competitor’s preparation time a competitor will load a waiters cart with all of his/her supplies and glassware they will need during their competition time. Each competitor will be assigned a station runner who will assist the competitor as he/she wheels the waiters cart from the preparation area to his/her assigned station. Only the assigned station runner will be allowed to assist the competitor. The assigned station runner will ask the competitor if the station is set to his/her specifications; if the competitor says “yes” the station runner will leave the competition area; if the competitor says “no” the competitor will say what additional changes need to be made. The station runner and the competitor are allowed to make these adjustments together per the competitor’s request. Once the station set up meets the competitor’s approval the station runner will introduce the competitor to the preparation timer and leave the area. If a competitor has brought an item or piece of equipment that does not fit on the station table provided, he/she must ask the Organiser prior to the start of their 15 minutes of preparation time if he/she may be allowed to leave the item on the floor, out of the way. Please note: A tray stand is allowed at the competitor’s station. 6.0 PREPARATION TIME 6.1 BEGIN PREPARATION TME Each competitor will have 15 minutes of preparation time. Once the prior competitor begins their competition time, the next scheduled competitor may begin his/her 15-minute preparation time upon advisement from the Organiser and/or the preparation timer. The purpose of the preparation time is to set up the station and prepare the bar for competition. Once the competitor has arrived at his/her assigned station and agreed that the station is set to his/her specifications, the official preparation timekeeper will ask the competitor if he/she is ready to begin. The designated official preparation timekeeper will begin a stopwatch the moment the competitor presses the start button on the remote control. 6.2 CART Competitors must unload his/her supplies off the cart on his/her own. The preparation timer will wheel the cart off at the end of the competitor’s preparation time. The waiter’s cart will not be allowed in the area during the performance/competition time. Please note: If items are left on the cart after the competitor’s preparation time has ended, the competitor may not remove any items off the cart. Competitors will be able to retrieve left items on the cart once his/her competition time has begun – See 8.2 Forgotten Accessories. 6.3 JUDGES’ PRESENTATION TABLE The judges’ presentation table can be set during the competitor’s preparation time. Water for the judges is allowed to be set on the judges’ presentation table during the competitor’s preparation time; however, the water should not be pre-poured into glasses prior to the start of the competitor’s performance/competition time. If a competitor does not wish to pre-set the judges’ presentation table during his/her preparation time he/she can set the table at the start of his/her competition/performance time. 6.4 PRACTICE SHOTS Competitors are allowed and encouraged to pull practice shots during their preparation time. “Pucks” (also known as “cakes”) are allowed to be left in the porta filters at the start of the competitor’s competition time. 6.5 PRE-HEATED CUPS Cups can be preheated during the competitor’s preparation time. However, no water may be present in cups at the start of the competitor’s competition time. 6.6 END OF PREPARATION TIME Competitors will not be allowed to exceed the 15 minutes of preparation time. The timer will give the competitor a ten minute, five minute, three minute, one minute, and thirty second warning during his/her 15 minutes of preparation time. At 15 minutes, the official preparation timekeeper will call “time” and ask the competitor to step away from the station.


Barista Championship (Class 38) 7.0 COMPETITION TIME 7.1 BEGIN COMPETITION TIME The Judges will ask the competitor if he/she is ready to begin. Before the competitor introduces himself/herself to the judges, the competitor must press the start button on the remote control attached to the clock to begin his/her 15 minutes of competition/performance time. The designated competition timekeeper will begin a stopwatch the moment the competitor presses the start button on the remote control. Tracking time elapsed during the 15-minute competition/performance time is the responsibility of the competitor, though he/she may ask for a time check at any point. The competition timekeeper will give the competitor a ten minute, five minute, three minute, one minute, and thirty second warning during his/her 15 minutes of competition time. Please note: If the clock has malfunctioned for any reason, competitors may not stop his/her time. 7.2 COMPETITOR INTRODUCTION At the start of the competitor’s competition time, he/she will introduce him/herself to the four sensory judges and the head judge. The four sensory judges and head judge will be behind the judges’ presentation table. Once the 15 minutes of competition time have begun, the competitor may set the judges’ presentation table, if he/she have not done so already during his/her preparation time. 7.3 SERVE REQUIRED BEVERAGES All drinks must be served at the judges’ presentation table. See 2.0 THE COMPETITION and 2.1 BEVERAGE DEFINITIONS. Competitors are required to serve water to the four sensory judges. Competitors can serve water to the judges at the start of the performance time, or when the first set of drinks are served. 7.4 RUNNERS CLEAR THE SERVED DRINKS After each set of drinks has been served to and evaluated by the judges, a runner will clear the drinks from the judges’ presentation table upon the head judge’s signal. The runner will clear only the cups, saucers and spoons. If a competitor has special instructions for the runner he/she will need to explain these instructions to the Organiser before the start of his/her competition time. 7.5 STATION PERIMETERS Competitors may not utilize any space around or under any competition tables for storage. Competitors may only utilize the tops of the competition tables during his/her performance. 7.6 END COMPETITION TIME Competition time will be stopped when the competitor presses the stop button on the remote control attached to the clock or raises his/her hand and calls “time.” If the competitor chooses to call “time” without pressing the stop button on the remote control, the competitor must make a clear and audible signal to the official timekeeper and head judge. The competitor may choose to end the performance time and stop the clock whenever he/she wishes. For example, competitors can stop the clock once his/her final drink is placed on the presentation table to be served to the judges, or competitors can choose to go back to their station to clean before stopping the clock and ending their performance time. Once the competitor stops the clock, the official timekeeper will stop the stopwatch. If the competitor stops the clock, the head judge will record the time from the clock. If not, the head judge will record the time from the official competition timekeeper’s stopwatch. The maximum timeframe (without penalty) for the competition/presentation is 15 minutes. Competitors will not be penalised for finishing early. 7.7 COMMUNICATION AFTER THE COMPETITION TIME Competitors may not continue to talk to the judges once their competition time has ended. Any conversation after the competitor’s competition time will not count towards his/her total score. Competitors may continue to talk to the Master of Ceremonies after the competition time has ended; however, the judges will not consider any conversation or explanation given after the competition time. 7.8 OVERTIME PENALTIES • If the competitor has not finished his/her presentation during the allotted 15-minute period, he/she is allowed to proceed until the presentation is completed. • One point for every second the competitor goes over the allotted 15-minute period will be deducted from the competitor’s total score. • The maximum amount of points that can be deducted from a competitor’s total score is 60 points. • Any competitor whose performance period exceeds 16 minutes will be disqualified.

7.9 COACHING Coaching from the sidelines is not allowed at any point during the preparation and/or competition time. Doing so may result in disqualification. The Organiser does encourage cheering from the sidelines by supporters, the audience and other team members. However, they are not allowed to assist the competitor in any way. (Please note: Coaches, supporters, friends, or family members are not allowed on stage while the competition is in progress.) 8.0 TECHNICAL ISSUES • During the preparation and/or competition time, if a competitor feels there is a technical problem with: • The espresso machine (i.e. loss of power, steam pressure, control system malfunction, lack of water or drain malfunction). • The grinder • Any additional electrical equipment (excluding the competition clock) • The audio visual equipment (i.e. the competitor’s music or microphone)


Barista Championship (Class 38) 8.0 TECHNICAL ISSUES The competitor should raise his/her hand, call “technical” and ask for the head judge (during preparation and competition time), and the time will be stopped. • If the head judge agrees there is a technical problem that can be easily resolved, they will decide the appropriate amount of time for the competitor to be credited.

Once the technician has fixed the problem, the competitor’s time will resume. • If the technical problem cannot be solved in a timely manner, the head judge will make the decision whether or not the competitor should wait to continue his/her

performance or stop the performance and start again at a reallocated time. • If a competitor must stop his/her competition time, the competitor along with the head judge will reschedule the competitor to compete in full again at a later time. • If it is determined that the technical issue is due to competitor error or the competitor’s personal equipment, the head judge may determine that no additional

time will be given to the competitor, and the preparation or competition time will resume without time being credited. • Unfamiliarity with competition equipment is not grounds for a technical timeout. • Inconsistency or variation between group heads requiring adjustment is only grounds for technical timeout during preparation time.

8.2 OBSTRUCTIONS • If any individual, such as volunteers, judges, audience members, or photographers are of an obvious hindrance to a competitor, then the competitor will be given

additional time. The head judge is responsible for overseeing this and will decide how much additional time should be credited. • If the judges’ presentation table has not been cleared within a reasonable amount of time after each set of drinks has been served, then the competitor will be

credited time for the delay this error has caused. It is the head judge’s responsibility to oversee this issue. 8.3 FORGOTTEN ACCESSORIES • If a competitor has forgotten some of his/her equipment and/or accessories during his/her preparation time, the competitor may exit the area to retrieve the

missing items; however his/her preparation time will not be stopped. • If a competitor has forgotten some of his/her equipment and/or accessories during his/her competition time, he/she must inform the head judge that they have

forgotten an item(s) offstage and then retrieve the missing item(s) himself/herself. The competition time will not be stopped. • Nothing may be delivered by the runners, supporters, team members or the audience.

9.0 CLEAN-UP TIME Once a competitor has finished his/her competition time, he/she should begin cleaning up the station. A station runner will bring the waiter’s cart back out for the competitor to load his/her supplies on. If a competitor brought his/her own grinder and/or electrical equipment, the station runner can help the competitor to remove these items from the station. Competitors are expected to remove all their personal equipment and supplies and thoroughly wipe down their station. The judges do not evaluate the clean-up time. 10.0 POST COMPETITION 10.1 SCOREKEEPING 10.1.1 Scorekeeping The scorekeepers are responsible for keeping all scores confidential. 10.1.2 Competitor’s Total Score

The competitor’s total score will be tallied by adding the total of both technical score sheets and all four sensory score sheets. Please note the head judge score sheet does not count towards the competitor’s total score.

10.1.3 Tie Scores

If there is a tie between two or more competitors the official scorekeepers will total all the involved competitor’s sensory espresso scores (Part 1 from all four sensory score sheets). The competitor with the highest sensory espresso score will win the tie and place above any other competitor with the same total competition score.

If the tied competitors have the same sensory espresso score then the higher placement will be awarded to the competitor with the higher total sensory cappuccino score (Part 2 from all four sensory score sheets).

If the tied competitors have the same sensory espresso and cappuccino scores then the higher placement will be awarded to the competitor with the higher Total Impression score (Part 5 from all four sensory score sheets).

11.0 JUDGING CRITERIA 11.1 COMPETITION AREA The two technical judges will evaluate the competition area for cleanliness at the beginning and end of the performance/competition time. 11.2 TASTE EVALUATION Points will be awarded for the taste of each individual drink (i.e. espresso, cappuccino and the signature beverage). Points will also be based on raw materials used and style of the beverage. Competitors should strive for a harmonious balance of sweetness, bitterness, acidity, and aromatics. Competitors are advised to explain verbally to the judges why they chose their particular coffee, the basic roast profile, the espresso blend structure, the major taste elements, the ingredients used in the signature beverage and the philosophy behind the drinks served.


Barista Championship (Class 38) 11.3 BEVERAGE PRESENTATION Points will be awarded based on the visual presentation of the drinks including cups, glasses and accessories. This includes elements such as cleanliness of cups and saucers (no spills or drips on cups), consistency of drinks and creativity and style of presentation. 11.4 TECHNICAL SKILLS Points will be awarded based on the competitor’s technical knowledge and skills operating the espresso machine and grinder. 11.5 JUDGES TOTAL IMPRESSION Points will be awarded based on the judges’ overall impression of the competitor, his/her skills, taste of drinks, and personal and beverage presentation. 12.0 TECHNICAL EVALUATION PROCEDURE The following is an explanation of the technical score sheet. Each competitor will be evaluated by two technical judges. 12.1 EVALUATION SCALE The evaluation scale is the same for both technical and sensory judges.

Yes = 1 No = 0 Unacceptable = 0 Acceptable = 1 Average = 2 Good = 3 Very Good = 4 Excellent = 5 Extraordinary = 6

There are two types of scores: the Yes/No Score, and the Zero to Six Score. Yes/No Score The competitor receives one point for a score of Yes on this item, and zero points for a score of No. Zero to Six Score With the zero to six score, it is acceptable to use half point increments between 1.0 and 6. Half points are written using a decimal point (not a fraction). For example, 1.5, 2.5, 3.5. The lowest score with value is one (1). A score of 0.5 may not be used. A score of zero is used when something is totally unacceptable. Both a score of zero and six require the approval of the Head Judge. 12.2 TECHNICAL SCORE SHEET – PART I Part I - Station Evaluation at Start-Up

Competition Area 0 to 6 Clean working area at start-up / Clean cloths /6 6

12.2.1 Clean working area at start-up/Clean cloths

o The cleanliness and organisation of the competitor’s work station (work table, prep table, top of machine) will be evaluated on a scale between 1 and 6. If the area is messy, a 1 can be given.

o It is permissible to have a small amount of coffee grounds around the grinder. The competitors are allowed to work, therefore we do not score zero due to some coffee around the grinder.

o Verify the competitor’s ability to organise the working area in a practical and efficient way. o Too much pre-preparation should be marked down (i.e. milk in the pitchers, pre-poured water in the water glasses, etc.) o A minimum of 3 clean cloths should be available when the performance time starts. The cloths must be clean and have a purpose (i.e. one for the

steam wand, one for drying/cleaning baskets, one for bar clean up. A towel on the competitor’s apron/person is included in this count.) o The cups should be warming. The cups should be placed on the top of the espresso machine, unless the competitor is using his/her own device to

warm the cups. There should be no water in the cups at the start of the competitor’s competition time. o Competitors may have pucks in the porta filters at the start of his/her competition time. This will not count against clean area at start up.

12.3 TECHNICAL SKILLS ESPRESSO – PART II Please take note the technical skills standards are the same for all 3 beverages. The technical score sheet is the same in Part II, III and IV.

Technical Skills 0 to 6 Yes No Flushes the group head Dry/clean filter basket before closing Acceptance spill/waste when closing/grinding Consistent closing and tampering Cleans porta filters (before inserts) Immediate insert and brewing Extraction time (within 3 second variance) /12 /5 17

12.3.1 Flushes the group head The flushing of the group head must occur prior to each extraction (either after removal of the porta filter from the group or just before re-insertion.) If the group head was flushed prior to the extraction of the served beverages, the judge will mark, Yes. 12.3.2 Dry/clean filter basket before dosing If the filter basket was dried and cleaned prior to the served beverages, the judge will mark, Yes.


Barista Championship (Class 38) 12.3 TECHNICAL SKILLS ESPRESSO – PART II 12.3.3 Acceptable spill/waste when dosing/grinding Spill/waste is ground coffee that was not used during the competition/performance time. (Spill/waste can be found in the dosing chamber, in the knock box, on the counter, in the trash, on the floor, etc.) Waste that is created by beverages that are not served does not count towards a competitor’s total waste. Acceptable spill/waste is up to 5 grams of unused coffee per beverage category. In order to earn maximum points the waste should not exceed 1 gram of unused coffee per beverage category. Wasting more than 5 grams of coffee per beverage category should result in 0 points. A reasonable (not excessive) amount of coffee ground for the purposes of purging grounds from the grinder is not included in waste. 12.3.4 Consistent dosing and tamping There are different methods for dosing coffee. Consider shot volume and shot times in this evaluation. (Does the method achieve the objective 25 – 35 ml (30 ml +/- 5 ml) of extracted coffee within a 3 second variance?) The competitor should be demonstrating a consistent method for dosing and tamping. The competitor should evenly distribute the coffee grounds, followed by levelled tamping of adequate pressure. Cultural differences should be taken into consideration. 12.3.5 Cleans porta filters (before insert) Clean the basket rim and side flanges of porta filter before insert into the machine. If okay, the judge will mark, “Yes”. 12.3.6 Immediate insert and brewing The competitor should start the extraction immediately after inserting the port filter into the machine without any delay, (“Basket to the gasket – finger to the ringer.”) If done, the judge will mark, Yes. 12.3.7 Extraction time (within 3 second variance) Judges will time all shots extracted and determine whether shot extraction times are within a 3-second variance. If the extraction time is within a 3.0-second variance of each other within each category of drinks, the judge will mark, Yes. Extraction time begins when the competitor activates the machine’s pump. Shot times for shots that are not served are not included in this score. 12.4 TECHNICAL SKILLS CAPPUCCINO – MILK FROTHING – PART III Please take note that the first 7 evaluation areas are the same as under the Espresso Evaluation – Technical Skills. 12.4.1 Empty/clean pitcher at start

The competitor should pour cold, fresh milk into a clean pitcher, which must not have been filled during the preparation time. The pitcher should be clean on both inside and on the outside.

12.4.2 Purges the steam wand before steaming

The competitor should purge the steam wand before inserting it into the milk pitcher. 12.4.3 Cleans the steam wand after steaming

The steam wand should be cleaned with a dedicated bar towel. 12.4.4 Purges the steam wand after steaming

The competitor should purge the steam wand after steaming the milk. 12.4.5 Clean pitcher/acceptable milk waste at end

The pitcher should be more or less empty after the cappuccinos have been prepared. Acceptable waste is no more than 10cl/3oz. per steam pitcher. 12.5 TECHNICAL SKILLS SIGNATURE BEVERAGE – PART IV Please take note the evaluation areas are the same as under the Cappuccino Evaluation – Technical Skills.

Technical Skills 0 to 6 Yes No Flushes the group head Dry/clean filter basket before closing Acceptance spill/waste when closing/grinding Consistent closing and tampering Cleans porta filters (before inserts) Immediate insert and brewing Extraction time (within 3 second variance) Milk 0 to 6 Yes No Empty/clean pitcher at start Purges the steam wand before steaming Cleans steam wand after steaming Purges the steam wand after steaming Clean pitcher/Acceptable milk waste at end /12 /10 22


Barista Championship (Class 38) 12.6 TECHNICAL – PART V

Technical Skills 0 to 6 Yes No Station Management Clean porta filter sprouts/ Avoided placing spouts in closer chamber

/6 /1 7 12.6.1 Station Management

o Technical judges will evaluate the competitors overall workflow and use of tools, equipment and accessories. o The competitor should display an understanding of the correct use and operation of the espresso machine. o The competitor should display an understanding of the correct use and operation of the grinder – including the management of coffee in and through the

grinder. The competitor should have adjusted the grind during his/her preparation time. Competitors should be grinding coffee for each shot or set of shots.

o The competitor is trying to achieve extraction times within a 3 second variance and shot volume of 25-35 ml (30 ml +/- 5 ml). o The technical judges are responsible for inspecting the spent puck of coffee inside the porta filter and must relate the state of the puck to the competitors

understanding of the grinder and consistency of dosing and tamping skills. Judges must look for: levelness of tamp, indications of channeling or holes, excessively wet or dry pucks, and consistency of pucks (in group shots).

o The technical judges will evaluate the competitor’s work-flow throughout the presentation, including: the organization and placement of tools, cups and accessories; the competitor’s movement and flow in and around the work station; the cleanliness and maintenance of the station (equipment, counters, towels, pitchers); the management of coffee and ingredients (milk, signature beverage ingredients).

o A zero (0) will be awarded for any liquid or ingredients on top of the machine. 12.6.2 Clean porta filter spouts/Avoided placing spouts in doser chamber

o The competitor needs to remove any water or grounds on the porta filter spouts by cleaning the spouts. Rinsing, using a towel, and wiping with fingers are all acceptable methods for achieving clean spouts.

o During levelling, the competitor should not place porta filter spouts directly over the dosing chamber (this could allow water to contaminate the dosing chamber).

12.7 STATION EVALUATION AT END – PART VI

Competition Area 0 to 6 Yes No Clean working area at end General hygiene throughout presentation Proper usage of cloths /6 /2 8

12.7.1 Clean working area at end It is permissible to have a small amount of coffee grounds around the grinder. The competitors are allowed to work, therefore we do not score zero due to some coffee around the grinder. The cleanliness of the area is evaluated on a scale between 1and 6. If an accident should occur (i.e. a competitor spills one of the drinks), the competitor should have it cleaned up by the end of his/her performance time. Cleaning while working (removing spent grounds, wiping tables) will help the competitor’s score, as well as cleaning the station before he/she ends his/her performance time. All wares and tools (tamper’s, cups, trays, pitchers, etc.) are included in this evaluation including items on the espresso machine and work tables. Spent pucks are allowed to be in the porta filters at the end of performance and are not part of this score. 12.7.2 General hygiene throughout presentation The judge will determine this score based the competitor’s hygiene throughout their entire presentation. 12.7.3 Proper usage of cloths When the competitor’s presentation time begins, the competitor must have a minimum of three (3) cloths and each should have a purpose. The judges must evaluate the usage of these cloths. The competitor should use one for the steam wand, one for cleaning the filter basket and one for the workstation. In order to receive a “No” in this area, the competitor would need to: • Use a non-dedicated cloth to clean a steam wand (using it for some other purpose other than using it to clean a steam wand). • Do something that is not sanitary or food safe with a cloth (touching it to face, mouth, etc.) • Use a cloth once it has touched the floor or dropped. 13.0 SENSORY EVALUATION PROCEDURE The following is an explanation of the sensory score sheet. Each competitor will be evaluated by four sensory judges. 13.1 EVALUATION SCORE The evaluation scales are the same for both technical and sensory judges.



Barista Championship (Class 38) 13.2 ESPRESSO EVALUATION – PART I Espressos will be evaluated using the following protocol by all sensory judges. It is important that sensory judges follow this protocol consistently. Sensory judges will complete all steps of the evaluation before recording scores.

Taste Evaluation of Espresso 0 to 6 Colour of crema (hazelnut, dark brown, reddish reflection) Consistency and persistence of crema /12 0 to 6 Taste balance (harmonious balance of sweet/acidic/bitter) x 4 = Taste balance (full bodied, round, smooth) x 4 = /48 Beverage Presentation Yes No Correct Espresso cups used (60-90ml with a handle) Served with accessories (spoon, napkin and water) /2 62

13.2.1 Colour of crema Judges will visually evaluate the appearance of the crema for correct colour and appearance. The colour of crema should be hazelnut, dark brown and/or have a reddish reflection. Crema that is pale or not present is unacceptable, and should result in zero points. 13.2.2 Consistency and persistence of crema Crema must be present when espresso is served. The crema should be dense and smooth. Judges will gently stretch the crema by tilting the demitasse in one direction. This will help the judge determine the thickness of the crema, and whether it is persistent and long lasting, with no centre break-up. Note: The evaluation of colour and consistency of crema needs to be done QUICKLY. The taste balance is the most important score, and judges must be sure to taste the espresso quickly while it is fresh. 13.2.4 Tactile balance The balance should be full bodied, round and smooth. Judges perception of viscosity will have an influence. 13.2.5 Correct espresso cups used Espressos must be served in a two- to three-ounce (60 to 90 ml.) cup with a handle. 13.2.6 Served with accessories The espresso must be served with a spoon, napkin, and water. All of these items must be present for the competitor to receive a “Yes” score. If one (or more) item is missing at the time the espresso is served, the judge will mark, “No.” 13.3 CAPPUCCINO EVALUATION – PART II Cappuccinos will be evaluated using the following protocol by all sensory judges. It is important that sensory judges follow this protocol consistently. Sensory judges will complete all steps of the evaluation before recording scores.

Taste Evaluation of Cappuccino 0 to 6 Visually correct cappuccino (traditional or latte art) Consistency and persistence of foam /12 0 to 6 Taste balance (served at an acceptance temperature, a harmonious balance of rich sweet milk/espresso) x 4 =

/24 Beverage Presentation Yes No Correct Cappuccino cups used (150-180ml with a handle) Served with accessories (spoon, napkin and water) /2 38

13.3.1 Visually correct cappuccino Judges will visually evaluate the cappuccino to determine the visual score. On the surface, the cappuccino should have a colour combination of milk and coffee, with a smooth and possibly glossy/glass like appearance. This score is for visual evaluation (surface review) only. Look for symmetrical design, a contrast of colour with crema colour all the way around the rim of the cappuccino cup with a smooth, glossy, appealing appearance. (Note: It is not acceptable for cappuccinos to be topped with any additional spices and/or powders.) 13.3.2 Consistency and persistence of foam Using a spoon, the sensory judges will gently but quickly push back the foam to get a sense of the depth and texture of the foam. The foam should extend at least 1 cm into the cappuccino to achieve a score of very good (4) or higher. The foam should be smooth, silky and consist of only micro-bubbles. This evaluation will happen quickly and gently and without disturbing the entire surface of the cappuccino. Judges will not taste the cappuccino from the spoon. Note: It is important for judges to evaluate the visual appearance and consistency of foam QUICKLY. The taste balance is the most important score and the judge should taste the cappuccino within a few seconds of being served so that it is fresh.


Barista Championship (Class 38) 13.3.3 Taste balance The cappuccino is a hot beverage that should be served at a temperature that is immediately consumable. Sensory judges will choose a spot on the cup different from the area that was disturbed in the foam evaluation and will take a sip from the cappuccino. The texture of the foam, temperature of the beverage, and the taste of the coffee and milk will be included in the taste evaluation. After the initial tasting sip, the sensory judges will revisit the cappuccino for at least one additional sip. The taste balance should be a harmonious blend of the sweetness of the milk and an espresso base that works well with the milk. 13.3.4 Correct cappuccino cups used Cappuccinos must be served in a five- to six-ounce (150 to 180 ml.) cup with a handle. 13.3.5 Served with accessories The cappuccino must be served with a spoon, napkin, and water. All of these items must be present at the time the cappuccino is served for the barista to receive a “Yes” mark. If one (or more) of the items is missing, mark “No.” 13.4 SIGNATURE BEVERAGE EVALUATION – PART III See 2.1.3 for Signature Drink Definition. Score Sheet Penalties • If alcohol and/or illegal substances are discovered as an ingredient in the signature beverage, the signature beverage will receive zero points on all points

available on the sensory score sheets in the signature beverage category. • If ingredients or substances other than ground coffee are placed, in a porta filter, the competitor’s signature beverage will receive zero points on all points

available on the technical and sensory score sheets in the signature beverage category. • If each signature drink does not contain a minimum of one espresso, shot the signature beverage will receive a score of zero for taste balance on the sensory

score sheets in the signature beverage category.

After the competitor’s performance time has ended, a sensory judge may ask the head judge to verify that there is no alcohol in the signature drink. When this occurs, the head judge will request that the competitor provide ingredient confirmation by showing the head judge the original bottles and/or packaging of ingredients in order to verify that no alcohol is present. Signature beverage evaluations vary due to the variety of options presented by the competitor. Sensory judges will complete all steps of the evaluation before recording scores. Part III - Signature Beverage Evaluation

Evaluation Signature Beverage 0 to 6 Well explained and presented appealing look (elegant, clean, usage of cup / glass) Creativity /18 0 to 6 Taste balance (according to content, taste of espresso) x 4 = /24

13.4.2 Well explained and presented The competitor must explain the signature drink to the judges. In order to achieve a high score, the explanation should include the ingredients, preparation method, and the flavours and/or aromas the judges should experience. The description should include the coffee used and the connection between the coffee and the other ingredients. The competitor should explain if the drink is served hot, warm, cold, or some combination of these temperatures. Sensory judges will listen to the explanation of ingredients, preparation method, and use of coffee given by the competitor. Judges will take notes. When determining this score, the judge should consider whether or not there is a correlation between what was described and prepared, and the actual taste and aromas of the signature beverage. The competitor must explain to the sensory judges how to drink the beverage (smell, stir, sip, etc.). The sensory judges will listen for, and follow, to the best of his/her ability, any competitor instructions about how to experience the signature beverage. If no information or instructions are given, judges will use common sense to evaluate the signature beverage. In every case, judges should take a minimum of two sips of the signature beverage. The explanation of the signature beverage should occur during the competitor’s presentation time. Any explanation given by the competitor after the completion of the presentation time (clock is stopped and/or the competitor calls “time”) will not be considered by the judges. 13.4.3 Appealing Look Judges should look for a signature beverage to be served in a glass or container that is appealing in appearance, and appropriate for the beverage. The toppings, accessories and garnishes should all add to the beverage’s visual appearance. 13.4.4 Creativity Judges should evaluate the competitor’s creativity in developing and presenting the signature beverage. Ingredients that complement and showcase the espresso while creating an interesting experience for the judges will score high marks in this area. 13.4.5 Taste balance Judges look for a correlation between the ingredients used in the signature drink, the competitor’s explanation, and the sensory experience of the drink. The espresso taste should be dominant and easy to identify in order to get high marks in this category. Judges must follow any drinking instructions provided by the competitor.


Barista Championship (Class 38) 13.5 BARISTA EVALUATION – PART IV

Customer Service Skills 0 to 6 Yes No Presentation: Professionalism/Dedication/Passion Attention to details/All accessories available Appropriate apparel /12 /1 13

13.5.1 Presentation: Professionalism/Dedication/Passion The competitor should explain the espresso blend used and his/her reason for choosing this blend or coffee. Judges will look for a correlation between what is said, and what comes through in the beverage presented. The competitor will communicate through actions, poise, and verbal communication that they are a coffee professional and have an ownership of the presentation. It should be obvious to the judges that the competitor is prepared. There should be a purpose behind everything done during the presentation.

How the beverages are presented to the judges should also be considered in this evaluation. The judges should look for professionalism and politeness while serving each beverage. The competitor should place the cups in front of each judge while making eye contact and give some signal to the judges that they can begin tasting. In order to achieve the maximum points in this area, the competitor should demonstrate and communicate a thorough understanding of his/her coffee, create a memorable sensory experience for the judges, and make some emotional connection with the judges. 13.5.2 Attention to details/All accessories available All accessories should be readily available and the working area well organized. Competitors should not need to move a lot of equipment and accessories around during his/her performance – everything should have its own place and purpose. Judges should look for the competitor to have back-up cups and accessories in case of mistakes or spills. Refilling of judge’s water glasses also demonstrates attention to detail. 13.5.3 Appropriate apparel At a minimum, the competitor must look clean, be cleanly dressed and wear a clean apron. If okay, the judge will mark, “Yes.” The lack of an apron or presence of inappropriate apparel (such as sandals or excessively torn or stained clothing) would result in a “No” mark. 13.6 JUDGES’ TOTAL IMPRESSION – PART V

• The judge's overall view of barista skills, including drink presentations, flow of performance, and delivery of coffee information. • The total impression score should have a correlation to the taste scores, however this score is not an average (i.e. this score cannot be significantly higher

than taste scores). • This score also includes anything not included in other areas of the sensory score sheet; things the barista did or said that created a memorable performance

and is supportive of a passion for specialty coffee, or the barista’s representation of the profession and ability to be a role model. • In order to earn a high score (4.5 or higher), the barista has demonstrated that he/she is a coffee professional, has a thorough understanding of specialty

coffee, and is worthy of being a finalist or champion. Part V - Judges Total Impression

Judge’s Total Impression 0 to 6 Total impression x 4 = Overall view of barista skills, taste of beverage and presentation /24

IMPORTANT NOTE: Flavour Syrup • The Organizer will provide a list of approved flavoured syrups for use. (kindly check Culinaire Malaysia 2019 website – https://culinairemalaysia.com/rule-

book/ by 1st July 2019


Latte Art Championship (Class 39) A. TERMS & CONDITIONS Upon submitting a Competitor Registration Form, competitors acknowledge that they understand the following terms & conditions. Please note that these terms and conditions include individual responsibilities and requirements of representation imposed on the winner. Participation is open to a maximum of two (02) per establishment from hotels, restaurants, culinary institutions, airlines, catering companies, Hospitality Universities and colleges. Establishment logo CANNOT be displayed on the attire worn during the competition. Each competitor must read and abide by the Competitor Code of Conduct. Disqualification The Organiser reserves the right to disqualify the team should any of the following occur:-

• Non-compliance with the theme. • Use of PORK and/or any of its by products; and NON-HALAL items in preparation of the food. • Communicating with Team Leader, Manager, Supervisor, Instructor, Trainer, Lecturer and colleague while competition is in progress. • Use of mobile phone and/or devices while competition is in progress. • Use of stale, rotten, expired and banned ingredients. • Judges’ decision is final.

B. APPLICATION AND COMPETITION 1) DETAILED SCHEDULE OF LATTE ART CHAMPIONSHIP 1.0 Training on how to operate the coffee machines will be given to all competitors. 1.1 All competitors will be given 20 minutes of practice time. 1.2 All the coffee beans and milk will be provided by the organiser/sponsor. 2) Preliminary round of the Championship 2.1 Competitors are required to prepare the following drinks in 10 minutes: 2.1.1 Single creative Latte pattern 2.1.2 Single creative Macchiato pattern 2.1.3 Single identical free-pour Latte 2.2 Top 2 competitors will qualify to the final round of the Championship. 3) Final round of the Championship – Top 2 3.1 Competitors are required to prepare the following drinks in 10 minutes: 3.1.1 Single creative Latte pattern 3.1.2 Single creative Macchiato pattern 3.1.3 Single identical free-pour latte 3.2 Detailed Top 10 rankings will be announced. C. RULES AND REGULATIONS 1. Competitors may make as many cups as they like but must present their best creative latte pattern, creative macchiato pattern and free pour latte to the judges

within the 10 minutes of competition time allocated. Otherwise, the competitor will be disqualified. 2. The drinks must be made of coffee and milk only. Competitors are required to use the coffee, milk and cups provided by the Organiser and/or sponsors. Failure

to comply will lead to a zero score being given for the visual element of that drink. 3. The official Macchiato cup is a 85ml cup, and the official Free Pour Latte cup is a Tulip-shaped 220ml cup. 4. No etching or surface decoration are allowed for identical free-pour latte and will result in a zero score being given for the visual elements of that drink. 5. Competitors are required to use the grinders and espresso machines provided by the Organiser and/or sponsors. 6. Competitors will be notified of the time twice, at the remaining 1 minute mark and remaining 30 seconds mark respectively. 7. No cleaning time is allocated, and competitors are required to remove their personal equipment from the stage quickly after the performance. 8. Each competitor’s stage station will be equipped with the following:

• Espresso Machine • Grinder • Knock Box • Milk • Coffee • Trash Can


Latte Art Championship (Class 39) 9. Competitors are required to bring all additional necessary supplies for their presentation. Competitors are responsible for and in charge of their own equipment

and accessories while at the competition. The Organiser, volunteers and event staff are not responsible for the safety of items left in the competitors’ preparation room or competition area. The lists of supplies the competitor may bring include the following: • Tamper • Shot glasses • Steaming pitchers • Spoons • Any specific utensils required • Bar towels/clean cloths (for practice and the competition) • Cleaning supplies (counter brush, grinder brush, etc.) • Tray(s) (for serving drinks to the judges)

D. JUDGING CRITERIA 1.0 GENERAL 1.1 COMPETITION AREA

The technical judge will evaluate the competition area for cleanliness at the beginning and end of the performance/competition time. 1.2 BEVERAGE PRESENTATION Points will be awarded based on the visual presentation of the drinks. 1.3 TECHNICAL SKILLS Points will be awarded based on the competitor’s technical knowledge and skill operating the espresso machine and grinder. 1.4 PERFORMANCE Points will be awarded based on the judges’ overall impression of the competitor, his/her skills, and personal and beverage presentation. 2.0 TECHNICAL EVALUATION PROCEDURE 2.1 EVALUATION SCALE There are two types of scores: the Yes/No Score, and numeric scores (0-6). The evaluation scales are the same for both technical and visual judges.


A. Yes/No Score The competitor receives one point for a score of Yes on this item, and zero points for a score of No. B. Numeric Score Available scores range from 0 to 6. Half points are permissible. Judges are encouraged to use the full range of scores (e.g. if no visible pattern is seen a zero may be appropriate). Low numbers indicate a poorer presentation and vice versa. Certain questions may be weighted by being multiplied by x 2, or x 4. 2.2 TECHNICAL SKILLS - ESPRESSO – PART I Please note the technical skills standards are the same for all beverages in both the Preliminary and Final Rounds (differing only by the number of drinks assessed in each round). No technical evaluation will be made of the Preliminary Round in the Bar area. 2.2.1 Flushes the group head The flushing of the group head must occur prior to each extraction (either after removal of the porta filter from the group or just before re-insertion.) If the group head was flushed prior to the extraction of the served beverages, the judge will mark “Yes”. 2.2.2 Dry/clean filter basket before dosing If the filter basket was dried and cleaned prior to the served beverages, the judge will mark “Yes”. 2.2.3 Acceptable spill/waste when dosing/grinding Spill/waste is ground coffee that was not used during the competition/performance time. (Spill/waste can be found in the dosing chamber, in the knock box, on the counter, in the trash, on the floor, etc.) Waste that is created by beverages that are not served does not count towards a competitor’s total waste. Acceptable spill/waste is up to 5 grams of unused coffee per beverage category. In order to earn maximum points the waste should not exceed 1 gram of unused coffee per beverage category. Wasting more than 5 grams of coffee per beverage category should result in 0 points. A reasonable (not excessive) amount of coffee ground for the purposes of purging grounds from the grinder is not included in waste. 2.2.4 Consistent dosing/tamping There are different methods for dosing coffee. Consider shot volume and shot times in this evaluation. [Does the method achieve the objective 25 – 35 mls (30 mls +/- 5 mls) of extracted coffee within a 3 second variance?]. The competitor should be demonstrating a consistent method for dosing and tamping. The competitor should evenly distribute the coffee grounds, followed by leveled tamping of adequate pressure. Cultural differences should be taken into consideration.


Latte Art Championship (Class 39) 2.2.5 Cleans portafilters (before insert) Cleans basket rim and side flanges of portafilter before insert into the machine. If okay, the judge will mark “Yes”. 2.2.6 Insert and immediate brew The competitor should start the extraction immediately after inserting the porta filter into the machine without any delay, if done; the judge will mark “Yes”. 2.2.7 Extraction time (within 3 second variance) Technical judges will time all shots extracted and determine whether shot extraction times are within a 3-second variance. If the extraction time is within a 3.0-second variance of each other for all the competitor’s drinks (both for the free pour latte and designer latte, the judge will mark, ‘yes’ under each drinks category, and vice versa. Extraction time begins when the competitor activates the machine’s pump. Shot times for shots that are not served are not included in this score. 2.3 TECHNICAL SKILLS – MILK FROTHING – PART II 2.3.1 Empty/clean pitcher at start The competitor should pour cold, fresh milk into a clean pitcher, which must not have been filled during the preparation time. The pitcher should be clean on both inside and on the outside. 2.3.2 Purges steam wand before steaming The competitor should purge the steam wand before inserting it into the milk pitcher. 2.3.3 Cleans the steam wand after steaming The steam wand should be cleaned with a dedicated bar towel. 2.3.4 Purges the steam wand after steaming The competitor should purge the steam wand after steaming the milk. 2.3.5 Clean pitcher/acceptable milk waste at end The pitcher should be more or less empty after the drinks have been prepared. Acceptable waste is no more than 10 c l/ 3 oz. per steam pitcher. 2.4 TECHNICAL SKILLS – HYGIENE – PART III 2.4.1 General hygiene throughout presentation The judge will determine this score based on the competitor’s hygiene throughout their entire presentation. 2.4.2 Proper usage of cloths When the competitor’s presentation time begins, the competitor must have a minimum of 3 cloths and each should have a purpose. The judges must evaluate the usage of these cloths. The competitor should use one for the steam wand, one for cleaning the filter basket and one for the workstation. In order to receive a “No” in this area, the competitor would need to: • Use a non-dedicated cloth to clean a steam wand (using it for some other purpose other than using it to clean a steam wand) • Do something that is not sanitary or food safe with a cloth (touching it to face, mouth, etc.) • Use a cloth once it has touched the floor or dropped. 3.0 VISUAL EVALUATION PROCEDURE The following is an explanation of the visual score sheet. Each competitor will be evaluated by one visual judge. Please note the visual standards are the same for all beverages in both the Preliminary and Final Rounds (differing only by the number of drinks assessed in each round) 3.1 VISUAL EVALUATION – STAGE AREA – PART I Drinks will be evaluated using the following protocol by all visual judges. It is important that visual judges follow this protocol consistently. 3.1.1 Two patterns and presented picture identical Judges will assess the similarity of the two presented patterns to the presented picture. It is the only category where judges will review both presented drinks rather than the drink specifically presented to them. Competitors are demonstrating their skill to replicate their intended pattern. 5pts would only be awarded to two drinks that were identical to the presented picture, whatever the quality of the design in the presented picture (The section is marking the similarities rather than the quality of the pattern itself). 2.5 pts would be awarded if one drink was identical to the presented picture and the other bore no resemblance to the picture at all. 0 pts would be awarded if both drinks bore no resemblance to the picture at all. 1-5 pts can be used where the drinks show some similarities to the presented picture. 3.1.2 Contrast between ingredients Judges will review only the drink presented to them. High points will be awarded to patterns demonstrating sharp contrast between the rich colors of the crema and the clean white milk foam. Unintentional mixing/blurring of the contrast will reduce this score. Judges should take under consideration areas of mixed crema and milk foam that are intentionally created by the competitor as a requirement of the desired pattern.


Latte Art Championship (Class 39) 3.1.3 Harmony, size, and position among pattern within cups Judges will review only the drink presented to them. Judges will be assumed to be right handed, unless the competitor asks the judges to determine different, and so patterns should be presented orientated with the cup handle at 3 o’clock. Judges will review if the size of the pattern is suitable to the cup it is presented in. Judges will review if the pattern is aesthetically positioned in the cup. If the pattern involves several elements, are these elements positioned and balanced aesthetically with each other. 3.1.4 Creativity of the pattern Judges will review only the drink presented to them. Creativity may be demonstrated in a number of ways, highest points will be given for presenting an aesthetic original design that pushes the boundaries in latte art skills. Lower points may also be given for the creative style in which an established pattern is presented. Judges are looking to recognize fundamental latte art skills, such as free pouring, and give higher points when these skills are taken to new levels and enhanced with further techniques (on those drinks categories that allow). Judges are scoring the drink presented, not the photograph; if the competitor is unsuccessful in creating their planned pattern then they should expect lower scores. 3.1.5 Successfully achieved level of difficulty Judges will review only the drink presented to them. High score should only be awarded to difficult patterns successfully achieved and vice versa. Points should go to reward what is actually presented in the cup; if a competitor attempts a very difficult pattern but fails to represent that pattern at all in the presented drink then a low score should be expected. 3.1.6 Visual quality of foam Judges should assess the visual quality of the foam, for a bubble free, smooth, glossy rich consistency. Judges should draw back a small section of the foam with a tea spoon to assist in the judging. Care should be taken to leave the pattern in tack were possible when doing this. 3.1.7 Overall appealing look Judges will review only the drink presented to them. Judges should review the look of the drink in its totality based on its personal impact on them. To score this section it may be worth considering how a customer, rather than a coffee professional, may score the presented pattern. IMPORTANT NOTE: Flavour Syrup • The Organizer will provide a list of approved flavoured syrups for use. (kindly check Culinaire Malaysia 2019 website – https://culinairemalaysia.com/rule-

book/ by 1st July 2019


PRIZES, AWARDS & CERTIFICATES Medals and Certificates of Awards The respective medals will be awarded when the following points are attained. No half points will be awarded. The Organizer reserves the right to withhold presentation of any awards should scores deem it necessary. Criteria for medals: Gold with Distinction : 100 points Gold : 90 – 99 points Silver : 80 – 89 points Bronze : 70 – 79 points Diploma (certificate only) : 60 – 69 points Medals Presentation • All Winners will be announced at the end of each competition day at the

Medal’s Board and medals will be given away daily for each category. • Any Individuals or Teams who are not present to receive their medal on the

day, can do so by collecting it at the Registration Counter on daily basis. Awards Announcement MAH Culinaire Malaysia 2019 Secretariat will notify via telephone the successful Individual or Team Leader/Manager to attend the Culinaire Malaysia 2019 Closing Dinner and Awards Presentation on Friday, 27th September 2019 at 1600Hrs (04.00PM) The trophies/plaques will be presented to Malaysian Citizen on the following: MLA Butcher Chef of Year 2019 Presented to the individual contestant who won the highest points in his/her class MLA Iron Butcher Chef Challenge (class 17). Most Outstanding Chef Presented to the individual chef who accumulates the highest points in his/her most gold medals award with compulsory 1 gold in cold display classes and 1 gold in hot cooking (either is individual or team challenge) classes. Most Outstanding Pastry Chef Presented to the individual chef who accumulates the highest points in his/her best three (3) classes in the Patisserie category (class 8-13). Must have received at least one gold medal in one of the classes entered; otherwise no award for this category. Points accumulated from any other classes will not be included for this award. Most Outstanding Artist Presented to the individual artist who accumulates the highest points in all two (2) Artistic classes (class 14-16). Points accumulated from any other classes will not be included for this award. Most Outstanding Apprentice Presented to the individual apprentice who accumulates the highest points in two (2) apprentice classes (class 7 and class 22). Points accumulated from any other classes will not be included for this award. Malaysia Junior Tiger Cup (Class 22) The team scoring the highest points will be awarded the Malaysia Junior Tiger Cup. The two Runner-Up Teams will also receive an award. The MLA Golden Bull Culinary Challenge (Class 23) The team scoring the highest points will be awarded the The MLA Golden Bull Culinary Challenge Trophy. The Runner-Up Team will also receive an award. Malaysian Avant-garde Cuisine Challenge (Class 24) The team scoring the highest points will be awarded the Malaysian Avant-garde Cuisine Challenge Trophy. The two Runner-Up Teams will also receive an award. Crystal Ice Masterpiece (Class 25) The team scoring the highest points will be awarded the Crystal Ice Masterpiece Team Challenge Award. The two Runner-Up Teams will also receive an award.

Fruits Sculpture (Class 26) The team scoring the highest points will be awarded the Best Team Fruits Sculpture Award. The two Runner-Up Teams will also receive an award. Most Outstanding Bartender • Presented to the individual contestant who accumulates the highest points

in his/her best two (2) classes – MIXOLOGY – Cocktail Challenge & Mocktail Challenge

• Points accumulated from any other classes will not be included for this award.

• The award will be given to individual who won a GOLD Medal in each category. If there are two (2) or three (03) individuals with the same score, the highest points for GOLD Medal winner will be awarded the Award.

• In the event there are two (02) or three (03) individuals with the same highest score, the winner with the highest score in Techniques, Skills and Knowledge will be awarded the Award.

Most Outstanding Barista & Latte Art • Presented to the individual participant with the highest points in his/her

class Barista Championship and Latte Art Championship • Points accumulated from any other classes will not be included for this

award. • The award will be given to individual participant who won a GOLD Medal in

each category. If there are two (02) or three (03) individuals with the same score, the highest points for GOLD Medal winner will be awarded the Award.


Most Outstanding F&B Personnel • Presented to the individual contestant who accumulates the highest points

in his/her best three (03) classes – Fruits Caramelisation, Cocktail Challenge and Mocktail Challenge

• Points accumulated from any other classes will not be included for this award.

• The award will be given to the individual who won a GOLD Medal in each category. If there are two (02) or three (03) individuals with the same score, the highest points for GOLD Medal winner will be awarded the Award.


Most Outstanding Team in Catering Services • To qualify for this award, a hotel or organization must send a minimum of

five (05) competitors from the same organization participating in not less than four (04) different classes in F&B Service Categories.

• Presented to Individual and Team from a single establishment who accumulates the highest points in their best four (04) classes – Compulsory for Asian Theme, Fruits Caramelisation and Mocktail Challenge. Choice either Asian Tapas or Tea & Pastries to complete.

• The award will be given to Individual and Team from a single establishment who won a GOLD Medal in each category. If there are two (02) or three (03) individuals / teams with the same score, the highest points for GOLD Medal winner will be awarded the Award.

• In the event there are two (02) or three (03) individuals / teams with the same highest score, the winner with the highest score in Techniques, Skills and Knowledge will be awarded the Award.

Most Outstanding Team in Culinary To qualify for this award, a hotel or organization must send a minimum of 5 competitors from the same organization participating in not less than 5 different classes (Culinary Categories). The Most Outstanding Establishment is the team who scores the highest points in their best 5 different classes.


RULES & REGULATIONS

These rules must be read before submitting competition Registration Forms.

1. Every exhibit must be the bona fide work of the individual or team

competitor and must not have been entered in other competitions.

2. Submission of a completed Registration Form shall constitute of and agreement to abide by the Rules & Regulations of the Culinaire Malaysia 2019.

3. An individual competitor can participate in as many classes as he/she wishes but is restricted to one (1) entry in any one class. Individual Hot Cooking classes (class 18 - 21) can accept only one (1) entry per competitor from this combined group of classes.

4. No change of classes will be allowed. Please notify the Organizer should you wish to cancel. Early notification may allow an unsuccessful competitor to prepare for competition. At the event, absentees without written pre-notification to the Organizer will have their future applications re-considered. Empty spaces at display tables are unsightly and non-attendance at the popular Individual Hot Cooking and Ice Carving events are frowned upon. Thank you for your consideration.

5. To avoid having their applications withdrawn from the competition without notice, it is competitors’ responsibility to advise the Organizer should they change employers or personal address/contact details. It is difficult to keep a competitor on the list if we are unable to contact him/her Company registering and paying for competitors have the right to replace staff who leave their employ.

6. Competitors registering for more than one class need to register with the Secretariat at site only once (on the day of their last class) to collect their Certification of Participation. Uncollected certificates will be disposed within three (3) weeks.

7. The competition display areas within the Trade Halls will be open to competitors from 0300hrs (no earlier) for judging at 0700hrs. All packing/exhibit debris must be removed from the exhibition hall before judging begins.

8. Competitors and their assistants are strictly not allowed to leave belongings on exhibition booths, or use furniture there for lounging during the set-up and judging hours.

9. No removal of display exhibits is allowed before 1800hrs on the first 3 days of the show and 1600hrs on the last day. Competitors are to be present at their allocated display area before closing time to prepare for removal of their exhibits. The Organizer reserves the right to dispose of uncollected exhibits after the stipulated times.

10. Entries for the Individual and Team Hot Cooking classes are accepted on a first-come-first-served basis. Applicants for these classes should select another class on the Registration Form in the event they are unsuccessful for their first choice. They can also choose to have their entry fee refunded in this case and if they do not wish to select an alternative class. Please take note that with limited kitchen stations, these classes are usually filled before the official closing date.

11. All Classes competitors must report to the respective counter of Organizer’s Office at least 30 minutes before their appointed time. Should there be a station available, it may be allotted to early arrivals. Competitors who are not present at their scheduled time will be considered no-shows and will be disqualified.

12. Fees will not be refunded if the competition is cancelled for reasons beyond the Organizer’s control or if entries are withdrawn by competitors. This is cover administration costs. Substitute competitors may be accepted up to four (4) weeks before the events and no later.

13. Chef’s attire is requested for all events. For Hot Cooking, no company name/logo should be visible to the judges during judging. It may be included or placed on uniforms once judging is completed.

14. No pork items are allowed.

15. Competitors who bring their exhibits on the wrong day will not have them judged. Please refer to the final schedule for your competition date. This will be sent to you in due course.

16. Competitors are to note that points will be deducted if the complete display is not kept within the space limit specified for the classes.

17. Official ingredients/recipe forms will be sent to individual competitors. These must be placed by the side of exhibits/dishes if the rules require it. The Organizer does not require copies, but reserves the right to request them.

18. The Organizer reserves all rights to the recipes used and photographs taken at the event. Any publication, re-production or copying of the recipes can only be made with their approval.

19. Medals will be given out daily before 1800hrs. Contestants should be present in complete professional attire. All medal winners must be present for the grand prize presentation on the last day of the competition in professional attire. Any trophy/medal/certificate that is not accepted at the ceremony will be forfeited three (3) weeks after the event.

20. Only Malaysian citizens will qualify for the Most Outstanding Award.

21. The Organizer reserves the right to remove display exhibits if deterioration beyond acceptable standards has taken place.

22. To avoid disqualification, entries in showcases must be accessible to Judges.

23. The Organizer will not be held responsible for any damage to or loss of, exhibits, equipment, utensils or personal effects of competitors.

24. All establishments should have food shop licence with permission to cater, issued by Malaysian’s Ministry of Health.

25. Competitors contravening any of the Rules and Regulations of the event may be disqualified.

26. The Organizer reserves the right to rescind, modify or add on any of the above Rules and Regulations and their interpretation of these are final. They also reserve the right to limit the number of entries per class or amend a competition section, modify any rules, cancel any class or competition, or cancel/postpone the whole competition event should it be deemed necessary

27. Contestants who are in doubt of the interpretation of the criteria are advised to contact the Organizer at:

28. Culinaire Malaysia 2019 Secretariat C5-3, Wisma MAH, Jalan Ampang Utama 1/1, One Ampang Avenue, 68000 Ampang, Selangor Malaysia Tel:+603-4251 8477 Fax:+603-4252 8477 Email: [email protected]


CULINAIRE MALAYSIA 2019

INDIVIDUAL CLASS REGISTRATION FORM

Closing Date: 15 July 2019 Each competitor is restricted to one (1) entry per class. Entry fees should accompany applications and are not refundable unless the class is full. Applications received without entry fees may not be processed. Faxed entries should be accompanied by a copy of your bank draft/cheque/postal order/money order. All entries are acceptance on first-come-first-served basis. Please refer to the rules and regulations in the Culinaire Malaysia 2019 Rule Book. Please type for legibility or write clearly in capital letters and complete all relevant sections.

Organisation Name Country

Address Organisation Tel No.:

Organisation Email:

Name of Competitor:

IC / Passport No.: Age:

Position: Nationality:

Email: Mobile No.:

Please register me for the following classes (please mark ‘X’):

Cold Display (RM180.00 Per Class) Hot Cooking (RM250.00 Per Class)

Class 1 Plated Appetizers

Select One only

Class 18 Fish/Seafood Main Course (Western Cuisine)

Class 2 Plate Dishes A Cod Fish

Class 3 Malaysia 5-Course Platter B Seafood

Class 4 Selection of Tapas

Select One only

Class 19 Meat/Poultry Main Course (Western Cuisine)

Class 5 Modern Chinese 4-course Set Menu A Beef

Class 6 5-Course Western Set Menu B Lamb

Class 7 Apprentice 4-Course Western Set Menu C Chicken

D Duck

Patisserie (RM180.00 Per Class) Class 20 Apprentice Salmon Main Course (Western Cuisine)

Class 8 Plated Desserts Class 21 Malaysian Heritage Cuisine

Class 9 Petit Fours or Pralines

Class 10 Free Style Confectionery Food & Beverage Skills - Individual (RM200.00 Per Class)

Class 11 Elegance Stylish Wedding Cake Class 33 Fruit Caramelisation - Professional

Class 12 Artistic Showpiece Class 34 Fruit Caramelisation - Junior

Class 13 Dress the Cake Class 35 Flair Tending

Class 36 Mixology - Cocktail

Artistic (RM180.00 Per Class) Class 37 Mixology - Mocktail

Class 14 Stylish Buffet Showpiece Class 38 Barista Championship

Class 15 Ice Breakers Class 39 Latte Art Championship

Class 16 Creative Fruit and Vegetable Carving

Butchery Skill (RM300.00 Per Class)

Class 17 Butcher Chef Challenge

MODE OF PAYMENT

I enclosed our bank draft/cheque/postal order/money order for RM_______________ made payable to: MALAYSIAN ASSOCIATION OF HOTELS

The fee above is subject to 2% charges for every Foreign Remittance. The Organizing Committee will not accept any cash by mail. Receipt will only be issued upon clearance of payment. Please photocopy if extra forms are needed. Submission of a complete Registration Form shall constitute of an agreement to abide by the Rules and Regulations of the Culinaire Malaysia 2019. ____________________________________ Authorised Signature / Competitor Signature Please send the completed Registration Form with entry fee(s) to: Culinaire Malaysia 2019 Secretariat C5-3, Wisma MAH, Jalan Ampang Utama 1/1 One Ampang Avenue, 68000 Ampang, Selangor, Malaysia. Tel: +603 4251 8477 Fax: +603 4252 8477 Email: [email protected] Website: www.culinairemalaysia.com

For Office Use Only

Application Received On: ___________________ Payment Received On: _____________________ Cheque No.: _____________________________ Amount (RM): ____________________________ Contestant No.: ___________________________


CULINAIRE MALAYSIA 2019

TEAM CHALLENGE REGISTRATION FORM

Closing Date: 15 July 2019 Each establishment is restricted to one (1) entry per class. Registration fees should accompany applications and are not refundable unless the class is full. Applications received without fees may not be processed. Faxed entries should be accompanied by a copy of your cheque/bank order. The Organizing Committee reserve the right to limit the number of entries in any class and this will be done on first-come-first-served basis. Please refer to the rules and regulations in the Culinaire Malaysia 2019 Rule Book. Please type for legibility or write clearly in capital letters and complete all relevant sections.

Organisation Name: Country:

Organisation Address: Organisation Tel No.:

Organisation Email:

Name of Team: Nationality:

Team Manager/Team Captain Name:

IC / Passport No.:

Tel No.: Email:

Group Coordinator Name (If differ from Team Manager)

Tel No.: Email: Please register me for the following class (please mark ’X’):

Culinary Team Challenge (RM1000.00 Per Class) Culinary Team Challenge (RM600.00 Per Class)

Class 22 Malaysia Junior Tiger Cup Class 24 Malaysian Avant-garde Cuisine Challenge

Class 23 The MLA Golden Bull Culinary Challenge Class 25 Crystal Ice Masterpiece

Class 26 Fruits Sculpture

F&B Team Challenge (RM800.00 Per Class) F&B Team Challenge (RM800.00 Per Class)

Class 27 Asian Tapas – Professional Class 31 Tea & Pastries – Professional

Class 28 Asian Tapas – Junior Class 32 Tea & Pastries – Junior

Class 29 Asian Theme – Professional

Class 30 Asian Theme – Junior

TEAM MEMBER NAME POSITION

Team Manager/Team Captain (for class 22 and class 23 only)

Team Leader / Member 1

Member 2

Member 3

Member 4

MODE OF PAYMENT

We enclosed our bank draft/cheque/postal order/money order for RM_______________ made payable to: MALAYSIAN ASSOCIATION OF HOTELS

The fee above is subject 2% charges for every Foreign Remittance. The Organizing Committee will not accept any cash by mail. Receipt will only be issued upon clearance of payment. Please photocopy if extra forms are needed. Submission of a complete Registration Form shall constitute of an agreement to abide by the Rules and Regulations of the Culinaire Malaysia 2019. ____________________________________ Team Manager / Group Coordinator Please send the completed Registration Form with entry fee(s) to: Culinaire Malaysia 2019 Secretariat C5-3, Wisma MAH, Jalan Ampang Utama 1/1 One Ampang Avenue, 68000 Ampang, Selangor, Malaysia. Tel: +603 4251 8477 Fax: +603 4252 8477 Email: [email protected] Website: www.culinairemalaysia.com

For Office Use Only

Application Received On: ___________________ Payment Received On: _____________________ Cheque No.: _____________________________ Amount (RM): ____________________________ Contestant No.: ___________________________


CULINARY RECIPE FORM – INDIVIDUAL & TEAM

CLASS NO :

Contestant No. : No. of Serving : 2L 3

Dish Name :

Quantity

Ingredients

Quantity

Ingredients

Method

Please photocopy if extra forms are required.


FICHE TECHNIQUE

For All Classes in Food and Beverage Service Category

Class 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38 & 39)

Participant’s Name / Team’s Name

:

NAME OF ITEMS

TYPE OF FOOD & BEVERAGE

DESCRIPTION / UP-SELLING

PICTURE

TYPE OF CROCKERY/GLASSWARE

DECORATION (GARNISH)

METHOD INGREDIENTS UNIT QTY COST Step-by-step process

Total cost per portion :

Total overall cost :

Selling price per serving :

Food / Beverage cost :

Prepared by :

CULINAIRE MALAYSIA SECRETARIATC5-3 Wisma MAH, Jalan Ampang Utama 1/1, One Ampang Avenue, 68000 Ampang, Selangor, MalaysiaTel : +603 - 4251 8477 Fax : +603 - 4252 8477 Email : [email protected] / [email protected] : www.hotels.org.my / culinairemalaysia.com

Documents

Culinaire Malaysia 2019 - updated 030619 · Culinaire Malaysia 2019 | 24 – 27 September Page 6 General Information Registration Details § æ Ù Registration Forms are attached