Competition Brief. Competition title and level. Advanced Restaurant Service

Transcription

1 Competition Brief Competition title and level Advanced Restaurant Service Entry requirements Competitors must be working towards a level 3 qualification in Restaurant Service or equivalent. Only TWO entries per college / training provider permitted Competition outline Restaurant Service Competition will be held in two parts. Total time for the test is 5 hours: Part A: 10:00 13:00 Task 1: Coffees Task 2: Cocktails Task 3: Napkins Task 4: Table lay-up Part B: 13:30 15:30 Task 5: Preparation and service of Steak Diane Task 6: Preparation and service of Banana Flambé Task 7: Preparation and service of Irish Coffee

2 The detail

3 Competitors to report to reception, Cardiff and Vale College Dumballs Road, Cardiff Bay, CF10 5BF At 9m Part A: 10:00 13:00 Task 1: Coffees 10 Minutes to produce and serve 3 hot beverages - 1 Latte, 1 Americano and 1 Espresso Guidance notes: The requirement is for one of each of the three coffees. Competitors will be expected to make and display their coffees at the appropriate temperature, in the time given There will be an equipment briefing prior to the start of the competition as the settings on the machines will be pre-programmed All necessary equipment: Espresso machine, grinder, baristalia and the crockery for service will be provided Competitors will also be provided with all ingredients needed to produce the required coffees A clothed table will be provided for presentation of completed beverages Competitors will be allowed 10 minutes set-up time, 10 minutes to prepare the coffees and then 10 minutes to clear-down The workstation may be set up their in advance but no pre-measuring of ingredients before the preparation time is permitted Competitors are allowed to pull practice shots during the preparation time Beverages must be made with minimal wastage of any ingredients Equipment and work area should be left in a clean and suitable manner after completing the beverages Judging is based on both technical skills and taste evaluation of the coffees produced. Task 2: Cocktails

4 15 minutes to produce 2 alcoholic cocktails from list. Cocktail List Manhattan, John Collins, Whisky Sour, Brandy Alexander, Singapore Sling, Dry Martini, Cosmopolitan, Margarita and B52

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6 Guidance Notes: The requirement is for two different cocktails and one portion of each. Competitors will be provided with a clothed table as a workstation and to present their finished drinks on Competitors will be provided with all ingredients needed to produce the chosen cocktails Ice for the cocktails will be available All other equipment such as cocktail shaker and decoration is to be provided by the competitor Competitors may set up their workstation in advance but no pre-measuring of ingredients before the competition starts Competitors should provide a simple menu card giving details of the drinks being made Key reference source for cocktails is International Bartenders Association website at: Judging is based on use of ingredients, technical skills, work methods, presentation and taste Task 3: Napkins 10 minutes to produce 3 napkin folds, 1 suitable for a fine dining, 1 for banqueting and 1 for a room service tray Guidance Notes: Competitors must prepare 2 examples of each of the 3 different napkin folds Competitors will be provided with a clothed table as a workstation and to present their finished napkins on Folded napkins must all be free standing (i.e. no use of supports, ribbons, foil or clips)

7 Competitors may set up their workstation in advance but all napkin folding must be completed within the time allowed Competitors should provide a simple card for each of the napkins with names of the napkin fold and what it is intended for: fine dining, banqueting or a room service tray Judging is based on the appropriateness and consistency of the finished napkins,

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9 together with the technical skills and working methods used All equipment to be provided by the candidate Task 4: Table lay-up 15 minutes to prepare a table lay up for 2 covers. The table to be suitable for a themed prize giving award ceremony, with menu and wine choices for a three-course dinner (starter, main, dessert) plus coffee. Table provided will be for two covers. Guidance Notes: Competitors will be provided with an un-clothed table to present the lay-up on There will be a separate worktop area to be used as a workstation Competitors will be provided with all necessary equipment for the table lay-up Competitors may set up their workstation in advance but all the lay-up must be completed thin the time allowed, including napkin folds Competitors will have the opportunity to discuss their theme, and their ideas for it, with the judges Judging is based on the appropriateness and consistency of the layup, and the content of the menu and its design, to match the intended theme, together with the technical skills and working methods used Part B: 13:30 15:30 Task 5: Preparation and service of Steak Diane 15 minutes to prepare and serve 2 portions of Steak Diane. Guidance Notes: Competitors will be provided with a clothed table as a workstation and a table already laid up to serve the finished dish Competitors should provide their own flambé lamp, pan and matches and service equipment Competitors will be provided with ALL the ingredients

10 Competitors should provide a simple menu card with details of the dish being made Recipes and method provided in Food and Beverage Service eighth edition, Dennis Lillicrap and John Cousins, Hodder Education, 2010 Judging is based on the use of ingredients, technical and social skills, work methods,

11 presentation and taste Task 6: Preparation and service of Banana Flambé 15 minutes to prepare and serve 2 portions of Banana Flambé. Guidance Notes: Competitors will be provided with a clothed table as a workstation and a table already laid up to present and serve the finished dish Competitors should provide their own flambé lamp, pan and matches and service equipment Competitors will be provided with ALL the ingredients Competitors should provide a simple menu card with details of the dish Judging is based on use of ingredients, technical and social skills, work methods, presentation and taste Recipes and method provided in Food and Beverage Service eighth edition, Dennis Lillicrap and John Cousins, Hodder Education, 2010 Task 7: Preparation and service of Irish Coffee 10 Minutes to produce and serve 2 portions of Irish Coffee Guidance notes: Competitors will be provided with a clothed table as a workstation and a table already laid up to present and serve the Irish Coffee Competitors should provide their own service equipment Competitors will be provided with ALL the ingredients Competitors should provide a simple card with details of the beverage Judging is based on use of ingredients, technical and social skills, work methods, presentation and taste

12 Recipes and method provided in Food and Beverage Service eighth edition, Dennis Lillicrap and John Cousins, Hodder Education, 2010.

13 Marking and assessment

14 Detailed Marking Criteria Part A: 10:00 13:00 Task 1: Coffees Marking Criteria Latte Americano Espresso A.1.1 Selection and use of ingredients A.1.2 Selection and use of equipment A.1.3 Technical and presentation skills A.1.4 Taste and temperature A.1.5 Hygiene and timings Task 2: Cocktails Marking Criteria Cocktail 1 Cocktail 2 A.2.1 Selection and use of ingredients 3 3 A.2.2 Selection and use of equipment 3 3 A.2.3 Technical and presentation skills 3 3 A.2.4 Taste and temperature 3 3 A.2.5 Hygiene and timings

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16 Task 3: Napkins Marking Criteria Napkin 1 Napkin 2 Napkin 3 A.3.1 Selection of napkins A.3.2 Technical skills A.3.3 Presentation skills A.3.4 Originality and Creativity A.3.5 Hygiene and timings 2 20 Task 4: Table lay-up Marking Criteria Maximum Marks A.4.1 Selection and use of equipment 8 A.4.2 Technical skills and accuracy 8 A.4.3 Choice of menu and wine 8 A.4.4 Appropriate interpretation of chosen theme 8 A.4.5 Hygiene and timings 8 40

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19 Part B: 13:30 15:30 Task 5: Preparation and service of Steak Diane Marking Criteria Maximum Marks B.5.1 Selection and use of ingredients 6 B.5.2 Selection and accuracy of equipment 6 B.5.3 Technical and social skills 6 B.5.4 Presentation and taste 6 B.5.5 Hygiene and timings 6 30 Task 6: Preparation and service of Banana Flambé Marking Criteria Maximum Marks B.6.1 Selection and use of ingredients 6 B.6.2 Selection and accuracy of equipment 6 B.6.3 Technical and social skills 6 B.6.4 Presentation and taste 6 B.6.5 Hygiene and timings 6 30

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21 Task 7: Preparation and service of Irish Coffee Marking Criteria Maximum Marks B.7.1 Selection and use of ingredients 4 B.7.2 Selection and accuracy of equipment 4 B.7.3 Technical and social skills 4 B.7.4 Presentation, taste and temperature 4 B.7.5 Hygiene and timings 4 20 Total maximum marks available for Task 1 through to Task Competition rules 1. Standards of dress should be professional and adhere to health and safety standards. 2. Competitors will receive a health and safety briefing at the start of the competition. 3. Competitors will start and finish work as instructed by the judges. 4. All dishes must be presented within the allocated time. 5. All entries must be received by 7 th March All competitors must ensure their station is left clean and tidy. 7. Competitors must take a 30 minute break. 8. No pre-prepared items permitted.

22 Contact details If you require further information please contact: Linda Thomas