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2
The National Competition Overview
Stage 1 School Heats –Summer to late October 2016
Organised, hosted and judged by schools.
Participants cook a one course meal.
Suggested Budget: up to £5 * This is a guide & should not prohibit involvement. Heats can also
be ran as part of normal classroom activity.
This is a flexible stage of the competition, the heats can be set up to fit within a normal
teaching timetable, assessment, after school club or other school timetabled session.
Up to 2 winners progress to stage 2 - Regional managers can advise
Stage 2 Local Finals - November 2016- January 2017
Organised by Springboard, hosted by a local school or college, judged by industry chefs
Participants cook a two course meal for two people (hot main course and a hot/cold dessert)
Budget: Up to £7
Participants marked against specified judging criteria
1 winner progresses to stage 3 receives an industry mentor, cookbook & certificate
Stage 3 Regional Finals – February 2017
Organised by Springboard, hosted by a regional college and judged by industry chefs
Participants cook a two course meal for two people (hot main course and a hot/cold dessert)
Budget: Up to £10
Participants marked against specified judging criteria
1 winner progresses to stage 4
Stage 4 The National Final –Monday 27 March 2017
Organised by Springboard, hosted by Westminster Kingsway College and judged by industry
and celebrity chefs
Finalists cook three portions each of a two course meal. (hot main course and a hot/cold
dessert)
Ingredients basket provided.
Participants marked against specified judging criteria
1 winner is announced from 12 finalists along with 1st& 2nd Runner up.
3
Stage 1: The School Heats
School Heats are organised by the participating schools.
The School Heat should take place between summer and late October
Any young people aged 12-16 can take part not just those doing a food technology course
Two winners of the School Heat can go forward to represent their school at the Local Final
stage. This option may not be available in all regions. Your regional manager can advise.
All schools must supply Springboard of the school heat date in advance of entry that each
complete details of all students participating: names, ages, dates of birth & total numbers
Springboard Charity reserves the right to have a presence at School Heats.
Springboard staff can provide advice, help and support to ensure the event runs as smoothly
This is a flexible stage of the competition and schools manage this stage to make it work within their
own settings. Some schools have chosen to do the competition right across whole year groups, others
as part of an existing classroom assessment and others as an afterschool activity.
School Heat Details:
Location: The School Heat usually takes place in classroom kitchens or school kitchens. If
this is not possible your local Springboard contact can help you find an
alternative venue.
Dates: School Heats should take place between summer and late October 2016.
Task: Prepare and cook a hot main course for two people within budget (dishes to
be plated.
Budget: Suggested budget up to £5.00. This is a guide & should not prohibit
involvement. Heats can also be ran as part of normal classroom activity.
Cooking Time: Up to 1 hour
To be supplied: School Heat dates and names of participants to be sent to Springboard
regional manager. It is suggested that menu costing, time plans and nutritional
balance forms should be completed but it is optional at this stage of the
competition.
Judges: To be selected by the school. May include Head of department, Head-
teacher, school governor, catering manager, local college lecturer etc.
Prizes: All participants receive commemorative FutureChef certificates and
FutureChef pin badges.
Rules & Guidelines: See separate Health & Safety and Competition Rules sheets for details
All information relating to the School Heat must be submitted, by email, to the FutureChef Regional
Programme Manager in order to confirm your winner/s place at the Local Final.
4
Judging Criteria The judging criteria requires the participants to demonstrate practical skills and produce
a selection of dishes, work in a methodical manner, produce a menu costing form and show
awareness of nutritional balance.
*highlights where a submission form is required prior to the local/ regional /national final
Clean and pleasing plate
presentation
Good sense of colour
Ease of serving and eating
Practical portion size
Freshness of presentation
with natural and appetising
look
Creativity & Presentation
(25)
Texture combination
Overall taste of dish
Flavour combination
Use of seasoning, spices, and
garnishes
Harmony between main
ingredient items and other
ingredients
Composition, Taste &
Flavour (25)
Workmanship
Skills and techniques (25)
Keeping work surfaces clear
& demonstrating clean and
hygienic practices
Working in a methodical
manner*
Use of knife skills in the
preparation of meat/ fish
and vegetables.
Diversity and range of
cooking techniques
Cost menus to ensure waste
is minimised*
Balance of vegetable,
protein and carbohydrate
elements of the meal
Demonstrate adherence to
‘Eat Well Guide’
Understanding of nutritional
balance – submission
statements*
Good use of fresh ingredients
Balance between courses
(not two heavy courses
together or two light courses
together)
Menu &
Nutritional Balance (25)
5
Judging Form – School Heat Name of School:
Contact Teacher:
Date of Competition:
NOTE FOR JUDGES: Please award the appropriate marks for each of the categories and total the
score in the end column
No Full Name Age
Wo
rkm
an
ship
- 2
5
Pre
sen
tati
on
-
25
Co
mp
osi
tio
n -
25
Me
nu
Ba
lan
ce
-2
5
Tota
l sc
ore
Fro
m 1
00
1
2
3
4
5
6
7
8
9
10
11
12
Name of Judge: Signature:
Name of Judge: Signature:
6
Main Dish Costing Form
Competitor name
School name
School address and postcode
Teacher name
Regional final date
Name of competitor
List of Ingredients - costs to be provided based on current retail prices:
Name of main dish
Food item Unit /weight Price per unit Total price
Total
7
Dessert Menu Costing Form
Competitor name
School name
School address and postcode
Teacher name
Regional final date
Name of competitor
Name of dessert
dish
Food item Unit /weight Price per unit Total price
8
Time plan form
Competitor name
School name
School address and postcode
Teacher name
Regional final date
Name of competitor
Please supply an approximate time plan for the preparation and cooking of your entire menu.
Time Action
9
Nutritional Statement Form Use the Eatwell Guide as a reference and
indicate how you have planned your dishes to
ensure there is a balance with the main food
groups.
http://www.foodafactoflife.org.uk/Sheet.aspx?siteId=20§ionId=129&contentId=800
Name of main dish
Describe how the dish is balanced with the food group items from the Eat Well Guide
Name of dessert dish
Describe how the dish is balanced with main food group items from the Eat Well Guide
Describe how the main dish and dessert are nutritionally balanced together
10
Competition guidelines & checklist
Practical Preparation
Put thought into the design of the dish(es) and the combination of ingredients
Consider how The Eatwell Guide can help you plan your dishes
http://www.foodafactoflife.org.uk/Sheet.aspx?siteId=20§ionId=129&contentId=800
Practice thoroughly, and encourage someone else to taste your dish(es).
Compile a checklist for your ingredients and equipment
Make sure your work methods and hygiene practices are considered
Ensure you have prepared a description of your dish in case the judges ask you any questions
Prior to the events
Make sure you arrive in good time and check you have everything you need
Ensure any equipment or display dishes are clean and that you have prepare any accessories
Make sure you have completed and sent your submission forms for costings, time and nutrition
and have a hard copy with you
Make sure your uniform is clean and pressed
Ensure your ingredients are the freshest available
Do not over prepare. Judges will be impressed by the techniques you show during the event
Note any special instructions to your Regional Programme Manager
During the events
Listen carefully to any announcements made by the FutureChef Regional Programme
Manager
Ensure you show your technical skills. There is nothing wrong with having a plan of work with you
Bring the menu submission forms with you as the judges will request these before cooking starts
Try to keep your workspace as clean and tidy as possible
Ensure that your plate(s) are warmed for display if your dishes are hot
Check seasoning and taste before you plate up your dish(es) for display
Do not forget to wipe the edges of the plate(s) before you display them
At the Regional Finals and National Final, all food must be presented on the plates provided.
Remember everything on the plate(s) must be edible
Ensure you have enough time to plate up in your work plan
Wear Protective Clothing including apron/whites & shoes with a good grip
If you need help during the event, ask the FutureChef Regional Programme Manager or the
judges - they are there to help you!
11
Competition Rules
The competition is open to all persons between the ages of 12 and 16 and who must
be no more than 16 years of age at the date of the National Final 27/03/2017
Participants must be legal residents in the UK (England, Wales, Scotland or Northern
Ireland)
All participants must adhere to the relevant stage task, budget and cooking time.
Participants must complete all paperwork to deadlines and supply full details as
required, and comply with all rules to be eligible for the prizes
All participants must comply with FutureChef’s Health & Safety Guidelines whilst taking
part in the event. Refer to separate Health & Safety Guidelines document
By entering the FutureChef programme, you hereby declare that all information
submitted by you is true, current and complete
By entering this programme, each participant grants Springboard the right to
reproduce, publish or exhibit their recipes and photographs, in whole or in part,
without charge or compensation
All participants consent by their participation in the competition, to have their names,
recipes, photographs and images published on Springboard’s social media channels
including the website https://futurechef.uk.net/
We fully welcome, and indeed encourage, the re-entry of competitors, and recognise
the right to competition entry for any young person that meets the entry criteria
In line with the competition rules and regulations, the decision made by our professional
chef judges will always be final and no correspondence or discussion shall be entered
into
In the event of any dispute regarding the rules, programme notice, conduct, results and
all other matters relating to the competition or programme, the decision of Springboard
shall be final and no correspondence or discussion shall be entered into
Prizes are non-transferable and there is no cash alternative. Springboard reserves the
right to substitute prizes of equal or greater value at any time
Springboard reserves the right to cancel or amend the Competition Programme, the
Competition Programme Notice or these Rules at any time without prior notice. Any
changes will be posted either within the Competition Programme Notice or these Rules
All reasonable travel and subsistence expenses incurred by finalists, their
parent/guardian, mentor chefs or teacher to and from the National Final ONLY, will be
met by Springboard, provided receipts are supplied
Springboard reserves the right to disqualify any participant if it has reasonable grounds
to believe the participant has breached any of these competition rules
12
FutureChef Health & Safety Guidelines Standard Dress Code
At School Heat/Local Final stages aprons or chef whites should be worn – to ensure clothing is covered
appropriately.
Long hair must be tied up and not to touch the shoulders.
At Regional & National final stages chef whites, hats and aprons will be provided for each competitor
Please ensure sensible shoes are worn – with grip for the kitchen environment.
No jewellery to be worn. No ear-rings, nose rings, studs, rings, watches or other forms of jewellery.
These must be removed and not covered with blue plasters. No cosmetic make up.
Personal Hygiene
Body cleanliness is essential for your own and other people’s comfort at all times. Nails must be kept
short and clean. No perfume or aftershave. Hands must be washed frequently, particularly before
starting any practical sessions.
Attitude
Students must respect others and be willing to work with each other in a professional manner.
Kitchen Safety
Mobile phones must be switched off whilst in kitchen and classroom areas.
A safe and secure working environment should be maintained at all times. It is essential to observe all
health and safety guidelines.
If you spill something on the floor, clean it up immediately and dry the floor. Use a warning
sign whilst area is wet.
Often when you are working in the kitchen you are moving fast. Don't leave boxes, stools, bags
of groceries or anything else out on the floor where they can trip up a fast moving cook.
No running within the kitchens.
Keep an eye on all electrical cords. Watch for any breaks or cuts, or frayed areas where the
cord passes over an edge or something has been placed upon it.
Dangerous or faulty equipment should be reported.
Don't use electrical appliances near the sink or any other water. If one falls in, it can
electrocute anyone nearby.
Wet Cloths, Oven Cloves and Hot Pads can cause burns as heat turns the dampness to
steam. Any broken glass should be wrapped and disposed of in a safe container
13
Knife Safety
It is important for your own safety that you handle knives in the appropriate and correct manner.
Follow the guidelines below:
Keep knives sharp
Point the knife blade away from yourself
Don’t leave sharp knives loose in a drawer
Do not put knives in the sink
Refrigeration
Cooked and raw food must be stored in separate areas. All food must be placed on clean trays or
bowls, covered with cling film and clearly labelled.
Equipment and Machinery
All kitchen areas must be left clean. For example, tables and workbenches should be cleaned and
sanitised after each service. All small utensils must be personally washed and kept within the section.
Stoves, ovens and provers should be turned off and cleaned after each session. Under no
circumstances should equipment be transferred from one kitchen to another unless under express
permission from the lecturer in charge.
Fire and Hot Oil Safety in the Kitchen
Most kitchen fires start because of heating fat or oil. As oil gets hotter it will at first smoke and then if it
gets hotter it may burst into flames.
To extinguish a fat fire:
Turn off the gas or power first
Cover it with a fire blanket or damp cloth
You can use foam of powder extinguishers but NEVER use water.
Do not try to carry the burning pan!
If you cannot quickly control the fire call 999
Deep Fat Fryers
Never put water or other liquid into hot cooking oil as it turns into steam instantly and can violently
explode hot oil in all directions.
Watch the electrical cords carefully. Don't leave the fryer where something might snag the
wires and spill hot oil.
Be careful when you add food to a deep fat fryer. If the fat is too hot, or if there are pockets
of liquid in the prepared food, the hot fat will spray up.
Hot Pans
Always remember that the steam will rise out of a boiling pot of water when you take off the
cover.
Remove the cover far side first so that this steam does not scald your hand.
14
If you take a hot pan or a cover from the oven or stove top and put it on a
counter, leave a cloth or oven gloves on the hot lid or utensil as a warning to the
others in the kitchen that it is hot.
Don't let the pan handles on the stove protrude over the edge of the hob.
Don't let pan handles extend over adjacent burners.
Always be aware of where fire extinguishers are available and learn how to use them.
First Aid
At every event there will be someone in the kitchen trained in at least basic first aid, in the event of a
cut or burn, please inform either the programme manager or one of the judges immediately.
Cuts
If you cut yourself please wash the wound under cold water. If the wound is shallow and the
bleeding stops then dry the skin around the wound with paper, a clean cloth or cotton wool and
cover with a waterproof blue coloured plaster.
If the wound is deep:
Apply pressure to it to stem the bleeding
Raise and support injured part
Bandage wound
Treat for shock
Seek further assistance and if necessary dial 999
Burns
If you burn or scald yourself apply cold water, place hand under gently running cold water
It is important to take the heat from the area and although this may hurt prolonged
application of cold water can substantially reduce blistering.
Take care not to break the skin; if you spill quantities of hot liquid onto clothing do not remove
the clothing get under a cold shower or into a cold bath and get medical attention:
removing the clothing will rip off the skin!
Seek further assistance and if necessary dial 999