Culinary Arts Salon Sunday, April 3, 2016
|
|
- Alison James
- 5 years ago
- Views:
Transcription
1 Culinary Arts Salon Sunday, April 3, 2016 Culinary Competition Rules and Criteria Competitor s Package
2 CCFCC Edmonton Culinary Arts Salon Rules & Criteria Introduction To make culinary competitions fair to all participants, either for the first time or experienced competitors, it is necessary to clearly identify rules and criteria for each category. Also to remove as much as possible the unknown factors: what the judges may or may not be looking for; the unwritten rules; encouraging subjectivity and interpretation for both competitor and judges. Culinary competitions represent the opportunity to experiment with new ideas and products; gather and share concepts; raise the level of professionalism for individuals, teams and the industry. It is also an opportunity to showcase the foodservice industry to the general public. With specific and measured judging criteria, standardized competition rules and scoring, and CCFCC endorsed judges, the competitors may expect a more consistent and standardized level of judging. It is important to note that continuous refinement and improvement of the competition process requires clear communication with the competitors, judges and organizers, meanwhile, making the experience meaningful and relevant to the needs of today s hospitality industry. Page 2 16
3 April 3, 2016 Shaw Conference Centre Edmonton, Alberta Rules and Conditions 1. Entries Competitors must complete an entry form for each entry and send to the Chairperson at the address shown by the closing date. CCFCC Edmonton 9797 Jasper Avenue Edmonton AB T5J 1N9 Or by to: Culinary Arts Salon Chair: Simon Smotkowicz, Entry Fee Each completed entry form must be accompanied by the correct entry fee. Several completed entry forms with one total fee payable by cheque or credit card is acceptable. CCFCC Members Junior / Novice $25.00 Professional $45.00 Non-CCFCC Members Novice $40.00 Professional $60.00 Teams Teams $ Closing Date The closing date for all entries is March 18, Page 3 16
4 4. Professional Integrity It remains the responsibility of competitors to assure the judging panel that their work is unaided, bona fide and is presented within the spirit of fair competition. Competitors are required to declare the entries for the cold display categories have not been entered or displayed in any previous competition. Maximum point deductions will result for any professional integrity issue. 5. Competition Categories Professional: any person regardless of age, gender or experience may enter any category. Novice: It is recommended that persons with little or no experience in culinary competitions begin in this class. 6. Delivery of Cold Salon Exhibits All competitors must report to registration booth upon arrival. All exhibits must be presented for judging in the place allocated by 8:00 a.m. as indicated in the timetable. 7. Description A description of the menu, platter, plates, tapas, etc. is to be placed beside the entry without any name or property affiliation. 8. Security of Exhibits and Dishes All reasonable care will be taken for the security of exhibits, dishes and equipment. The salon committee will NOT be responsible for any loss or damage to exhibits, dishes, equipment or personal effects. 9. Removal of Exhibits and Dishes The salon committee has the right to remove plates that do not fulfill the standard requirements of culinary art. All exhibits must be removed at the time stated in the competition timetable. The salon committee reserves the right to remove and destroy any exhibit remaining after such time or to remove any exhibit deemed to be unhygienic or below standards. 10. Judging The judging panel is comprised of established culinary professional judges and/or WACS-approved judges. Decisions made by the judging panel are final. 11. Results Results will be posted as soon as possible after judging is completed. Competitors are encouraged to speak with the judging panel for a critique of their work at the appointed time. See competition timetable. Page 4 16
5 12. Salon Committee The salon committee reserves the right to rescind, modify or add to any of the rules and conditions. Its interpretation of the rules and categories is final. It also reserves the right to limit the number of entries, or to cancel any category at its discretion. No exhibit will be accepted after judging has commenced in any class. 13. Awards and Prizes Judges will award scores on standards achieved. All entries regardless of class will be judged at the same level. Where the standard is not reached, no award will be presented. Accompanying certificates will identify competitors competition class as Novice or Professional. Gold 90 to 100 Silver 80 to 89 Bronze 70 to 79 Page 5 16
6 Judging Guidelines for Culinary Art Presentation and innovation: 0-25 points General appearance of meals prepared in a pleasing, tasteful, attractive and modern way. Composition: 0-25 points Balanced diet, in accordance with current tastes. Colour and taste should complement one another. The meals should be functional, digestible and light with the correct proportion of vitamins, carbohydrates, proteins, fat, and fibers. Proper and professional preparation: 0-25 points The classic names should correspond to the original recipes, correct basic preparation of the food, correct choice of aspic, and correct cooking time for meat and fish. Serving arrangement: 0-25 points Clean and accurate arrangement, simple and functional, pre-carved meat slices should be put with the intersecting plane on top. Exemplary arrangement on platters and plates, to allow convenient serving. Total number of possible points: 100 points Judging Guidelines for Pastry Art Presentation and innovation: 0-25 points General appearance of entry is pleasing, tasteful, attractive and presented in a modern way. Composition: 0-25 points Harmonious in colour and taste, practical preparation and digestible. Proper and professional preparation: 0-25 points Correct basic preparation of the food, according to current pastry standards. Serving arrangement: 0-25 points Clean and accurate arrangement, exemplary arrangement to allow convenient serving. Total number of possible points: 100 points Judge s Adjustment Each entry is presented from the unique perspective of the competitor, subject to his/her interpretation of the guidelines, criteria, and artistic impression making competitions subjective for competitor and judge alike. To allow for subjectivity, points from each category are allotted for Judge s Adjustment. If judges choose to award any points in this area, a brief comment must accompany this adjusting entry. We hope this will encourage better communication between judges and competitor and bring to light any areas not included in this package. Page 6 16
7 COLD COMPETITION SCHEDULE 6:00 a.m. Doors open for display setup 8:00 a.m. Closed to exhibitors (must leave hall) and judging begins 12:00 p.m. Open to public 12:00 p.m. Results posted 12:00 p.m. Critique with judges 3:00 p.m. Awards ceremony 4:00 p.m. Remove exhibits Nice to Know and Need to Know All foods should be cooked to an edible degree of doneness. All foods displayed cold must be coated and protected with food coating gel or aspic. In general 3 coats of gelatin o (Glazing gelatin grams and up of gelatin per liter of water) will sufficiently protect entry components for the duration of the show day, depending on local conditions. Factors that affect glazed product quality are humidity and acidity. Adjust gelatin strength accordingly. Exempt from gelatin coating are the following flour-based products: pie dough, filo, puff pastry, crackers, tulip, etc. Other products that are exempt from gelatin coating: o Chocolate and sugar garnishes, pastillage, cream rosettes, berry stems (strawberry tips, currant stems), smoked and dried meat products (jerky), nuts, exposed bones (lamb chops). Acceptable commercially processed products: o Edible gels, glazes, fondants, subtle food coloring for fondants, royal icing, marzipan and sugar work. Exposed bones should be white, clean and lightly oiled. Sprig-type herbs such as rosemary and thyme should be lightly oiled. Food-grade lacquer is permitted for petit fours, fondants, sugar, marzipan, cheese, pie dough, filo, puff pastry, crackers, tulip base products and chocolate showpieces only. Nuts, smoked and dried meat and fish products can be lightly oiled. Sauces served in sauce containers should have a thin layer of glazing gelatin or water on top to prevent drying. Buffet platters must have a thin layer of clear glazing gelatin set on the bottom of the platter. Fish will not be served directly on silver. To prevent discoloring, serve fish on glazing gelatin, canapé base, etc. Avoid duplication of food items on same or additional entries to avoid penalty marks. Page 7 16
8 Originality new ideas Numerical consistency of the main portions of pieces and garnish The quantity of sauce should be proportionate to the displayed portion. Proper and precise cuttings of garnish and main pieces The description of the entry must correspond with the preparation. Avoid all inedible garnishes. Ingredients and toppings must harmonize in quantity, taste, and colour with the main ingredient and should meet current dietary needs. Functional, flawless, and light culinary preparation The entry may be cut by the jury. Platters must not be overloaded. Sides can be presented separately. Avoid everything inedible. The rims of serving dishes must be clean and free of drips. Accurate basic preparation, according to current modern cooking standards Artificial stabilizer is allowed with the use of whipped cream and cream. Not precisely cut or turned vegetables will incur penalty points. Meat and vegetables juices must not make the platters unsightly Meat should be cooked medium so that no red meat juice comes out. Slices of meat must be arranged with the cut side facing down and in the order they are sliced. Generally, flowers should be avoided as much as possible The use of styrofoam is prohibited. Creams such as Bavarian cream should not deviate from the original recipe, but should be made more stable by adding more gelatin and sugar. Mousse (cream or fruit) should be made more stable by adding more chocolate, sugar, gelatin or carrageen. Recipes consisting only of sugar, milk, coloring and gelatin are prohibited. The original recipe of soufflés and puddings should be made more stable by adding sugar, nuts, almonds, biscuit crumbs, crème powder or carrageen. For freshly baked pastries (i.e. apple beignets) use processed dry or candied fruit. The beer or wine paste should be made more stable by adding sugar and flour. Jelly terrines should not deviate from the original recipe. They can be made more stable by adding sugar and gelatin. Pickled fresh fruit should be treated with sugar first. Foam sauces (sabayon) should not deviate from the original recipe. They can be made more stable by adding sugar and emulsifying agents such as lecithin, glycerin or carrageen. Fruit sauce must be at least 50% pulp. The addition of glucose, glycerin, gelatin etc. makes the sauce look good for a longer period of time. Page 8 16
9 Categories A) Individual Culinary Art (One of A1 or A2 or A3 or A4) A1 Four (4) different kinds of Finger Food for six (6) people and one (1) presentation plate Two (2) different kinds prepared cold and served cold Two (2) different kinds prepared hot and served cold One (1) plate with one (1) piece of each kind for presentation Can be served with dipping sauce. Hot and cold items should not be displayed on the same presentation dish. Weight: between 10 g and 20 g each piece To be eaten in one bite, should be served on porcelain, glass, cups, spoons, or any other appropriate service ware. Additional cutlery is not allowed. A2 One (1) Cold Festive/Buffet Platter for eight (8) people and one (1) presentation plate Festive/buffet platter consisting of three (3) main items with one garnish for each main item The end pieces are to be placed on the platter close to the representing slices. Must be served with a minimum two (2) complimentary sauces or chutney. Salads as well as bread and butter will not be judged and cannot be presented on the platter. They must be exhibited on the side, and again, will not be judged. Garnishes should not be mistaken for finger food No plates, bowls or similar items are allowed on the platter The presentation plate with all the components is to be served as a representation of an individual portion of the festive/buffet platter and salad/sauces/chutney A3 Six (6) different Starters/Appetizers/1st Courses for one (1) person Three (3) hot starters where all the components are to be hot, but displayed cold. Three (3) cold starters where all the components are to be cold and displayed cold. A4 One (1) Festive Menu for one (1) person Five (5) courses this is intended to be a dinner menu. Two (2) appetizers or soups One (1) main course One (1) sorbet or cheese or salad course One (1) dessert Page 9 16
10 B) Individual Pastry (One of B1, B2 or B3) B1 Six (6) different, individually-plated Desserts for one (1) person One (1) dessert with chocolate as the main ingredient One (1) dessert with fruit as the main ingredient Four (4) desserts of own choice B2 One (1) Platter with choice of candy, chocolates or petit fours and one (1) presentation plate Four (4) different kinds for 6 people = 24 pieces Weight: 6-14 g each piece One (1) single presentation plate with one (1) sample of each item B3 One (1) Bread Display One (1) edible centerpiece Three (3) varieties, three (3) of each for a total of nine (9) leavened bread products and must include three (3) different styles, shapes and flavours Two (2) varieties, six (6) of each for a total of twelve (12) individual products, i.e. hot cross buns, crusty rolls, quick breads, etc. Two (2) varieties, six (6) of each for a total of twelve (12) laminated products, i.e. croissants, Danish, puff pastry items All components must be hand-made. Deductions will result for the use of commercially available moulds, sugar and chocolate decors, ribbon, artificial flowers etc. Coverings must be smooth or consistent in texture, free of cracks and air pockets. Piped decorations must be delicate and uniform in size and spacing. Proficiency must be shown in the medium of choice. Page 10 16
11 C) Individual Artistry C1 Culinary Artistry One (1) Piece Cold food decorations and showpieces are sculptures made out of margarine, butter, fat, ice, salt, fruit or vegetables cut into decorative shapes and forms, etc. Height minimum is 60 cm and maximum is 150 cm including the base Base maximum is 80 cm x 80 cm x 12 cm (height). Display may extend beyond the width and length of the base but cannot exceed the maximum height. Definition for artistic decoration (showpiece/centerpieces): any form of decorative and artistic exhibition made from food materials can be considered as a showpiece/centerpiece. Toxic paints and sprays, artificial materials and decorations are not allowed, with the exception of those items designed to lend support to the sculpture. The use of moulds is not allowed. The exhibition items will only be judged, if they have not already been displayed and judged. Exhibitors should note that an exhibition item displayed in closed showcases must be accessible to the jury; otherwise it will not be judged. C2 Pastry Artistry (One of C2-A, C2-B or C2-C) C2- A One (1) Piece Pastry ornamental sugar work can be icing, pulled or blown sugar into forms and lacework, painting with chocolate, ornamental chocolate work, chocolate cut into decorative shapes and forms, creations made out of nougat, pastillage, gum paste and objects modeled in marzipan or wedding and decorative cakes. Height minimum is 60 cm and maximum is 150 cm including the base. Base maximum is 80 cm x 80 cm x 12 cm (height). Display may extend beyond the width and length of base but cannot exceed maximum height. Definition for artistic decoration (showpiece/centerpieces): any form of decorative and artistic exhibition made from food materials can be considered as showpiece/centerpiece. Toxic paints and sprays, artificial materials and decorations are not allowed, with the exception of those items designed to lend support to the sculpture. The use of moulds is not allowed. The exhibition items will only be judged, if they have not already been displayed and judged. C2 - B One (1) Decorated Theme Cake for eight (8) people The theme is optional and may include: birthday, anniversary, Easter, Valentine s Day, Halloween, animation, super hero characters, etc. One slice must be plated and presented as an individual portion and served with complimentary sauce or garnish. Additional thickening or fillings are suggested to add stability to entire cake to stand for the duration of the display day. All components must be hand-made. Page 11 16
12 C2 C One (1) Wedding Cake Must consist of only two layers/tiers in any configuration and any shape Maximum display area is 61 cm x 61 cm x 92 cm height (24 x 24 x 36 height) Cake does not have to be the size of the total display area allowed. Permitted items include supports such as pillars, glassware, cake stands, floral, wires, tape and stamens Artificial decorations not permitted include ribbon, artificial flowers, tuile, cake tops, fountains etc. Suggested materials for decorating wedding cakes are rolled fondant, royal icing, chocolate, sugar, plastic chocolate, marzipan, etc. All components must be hand-made and deductions will result from the use of nonpermitted items. Coverings must be smooth or consistent in texture, free of cracks and air pockets. Piped decorations must be delicate and uniform in size and spacing Proficiency must be shown in making decorations such as flowers and ribbons. They must be delicate, natural looking with eye-pleasing colours. Skirting or edging must be uniform around cakes in size and spacing. Page 12 16
13 D) Teams All Teams to consist of four (4) team members. Table size TBA. D1 Four (4) different kinds of Finger Food for six (6) people and one (1) presentation plate Two (2) different kinds prepared cold and served cold Two (2) different kinds prepared hot and served cold One (1) plate with one (1) piece of each kind for presentation Can be served with dipping sauce Hot and cold items should not be displayed on the same presentation dish. Weight: between 10 g and 20 g each piece To be eaten in one bite, should be served on porcelain, glass, cups, spoons, or any other appropriate service ware. Additional cutlery is not allowed. D2 One (1) Cold Festive/Buffet Platter for eight (8) people and one (1) presentation plate A festive/buffet platter consisting of three (3) main items with one garnish for each main item The end pieces are to be placed on the platter close to the representing slices. Must be served with a minimum two (2) complimentary sauces or chutney. Salads as well as bread and butter will not be judged and cannot be presented on the platter. They must be exhibited on the side, and again, will not be judged. Garnishes should not be mistaken for finger food. No plates, bowls or similar items are allowed on the platter. Presentation plate with all components to be served as a representation of an individual portion of the festive/buffet platter and salad/sauces/chutney. D3 Six (6) different Starters/Appetizers/1st Courses for one (1) person Three (3) hot starters where all the components are to be hot, but displayed cold. Three (3) cold starters where all components are to be cold and displayed cold. D4 One (1) Festive Menu for one (1) person Five (5) courses this is intended to be a dinner menu. Two (2) appetizers or soups One (1) main course One (1) sorbet or cheese or salad course One (1) dessert D5 Six (6) different, individually-plated Desserts for one (1) person One (1) dessert with chocolate as the main ingredient One (1) dessert with fruit as the main ingredient Four (4) desserts of own choice Page 13 16
14 D6 One (1) Platter / choice of candy, chocolates or petit fours and one (1) presentation plate Four (4) different kinds for 6 people = 24 pieces Weight: 6-14 g each piece One (1) single presentation plate with one (1) sample of each item Page 14 16
15 2016 CCFCC Edmonton Culinary Arts Salon INDIVIDUAL COMPETITOR ENTRY FORM Please use a separate form for each category entered. Photocopy as required. Name: Address: City: Postal Code: Phone: Entry Category and Letter: Competition Class (check one): CCFCC Members Non-CCFCC Members Junior / Novice $25.00 Novice $40.00 Professional $45.00 Professional $60.00 Method of Payment (check one): Cheque Credit Card Amount $ Cheque payable to: Canadian Culinary Federation - Edmonton Visa MasterCard Amex # Exp Date.. Cardholder s Name (print please) Signature: DECLARATION: I certify that this is my own unaided work and that my entry has not been displayed or entered in any previous competition or exhibition. Signature of Applicant Completed forms and entry fees must be received by March 18, 2016, and mailed to: Simon Smotkowicz, Chair, Culinary Arts Salon CCF Edmonton, 9797 Jasper Avenue, Edmonton AB T5J 1N9 Or by to: admin@edmontonchefs.ca Page 15 16
16 2016 CCFCC Edmonton Culinary Arts Salon TEAM ENTRY FORM FOR COLD COMPETITION Please use a separate form for each category entered. Photocopy as required. Name: Address: City: Postal Code: Phone: Team Members Manager Member 1 Member 2 Member 3 Member 4 FEE - $ Method of Payment (check one): Cheque Credit Card Amount $ Cheque payable to: Canadian Culinary Federation - Edmonton Visa MasterCard Amex # Exp Date.. Cardholder s Name (print please) Signature: DECLARATION: I certify that this is my own unaided work and that my entry has not been displayed or entered in any previous competition or exhibition. Signature of Applicant Completed forms and entry fees must be received by March 18, 2016, and mailed to: Simon Smotkowicz, Chair, Culinary Arts Salon CCF Edmonton, 9797 Jasper Avenue, Edmonton AB T5J 1N9 Or by to: admin@edmontonchefs.ca Page 16 16
c c f cc fe E ST 1963 Culinary Competition Rules and Criteria The Canadian Culinary Salon
2016 The Canadian Culinary Salon CCFCC SANCTIONED CCFCC TORONTO HOSTED CCFCC OAKVILLE HOSTED WACS ENDORSED c cf cc fe E ST 1963 c c f cc TORONTO c c f cc OAKVILLE S W A C WORLD ASSOCIATION O F CHEFS SOCIETIES
More informationBC Chefs' Association Culinary Competition. May 25 th, 2013 at EAT! Vancouver
BC Chefs' Association Culinary Competition May 25 th, 2013 at EAT! Vancouver 1 Introductions Culinary Rules Committee To make culinary competitions fair to all participants, either for the first time or
More informationEXPOGAST. 12 th INTERNATIONAL TRADE SHOW FOR GASTRONOMY Single exhibitors - chefs - Condition of participation
Organiser and responsible supervisor of the international culinary exhibition 2014 Villeroy & Boch - Culinary World Cup: Vatel-Club Luxembourg, Association of professional chefs of the Grand Duchy of Luxembourg,
More informationEXPOGAST. 12 th INTERNATIONAL TRADE SHOW FOR GASTRONOMY Single exhibitor - Pastry chef - Entry requirements
Organiser and responsible supervisor of the international culinary exhibition 2014 Villeroy & Boch - Culinary World Cup: Vatel-Club Luxembourg, Association of professional chefs of the Grand Duchy of Luxembourg,
More informationRegistration Form INDIVIDUAL COMPETITOR. acf signature series REGISTRATION COSTS AND PAYMENT
acf signature series American Culinary Classic Registration Form Return Application To: American Culinary Federation Attn: American Culinary Classic 180 Center Place Way St. Augustine, FL 32095 USA Email:
More informationINTERNATIONAL TEAM CHALLENGE COMPETITION
44 th Annual JCTE Military Regional Rules and Guidelines Annex C INTERNATIONAL TEAM CHALLENGE COMPETITION This event is for International teams only. The team consists of two military, professional competitors;
More informationCENTERPIECE PRIZES. 1st Place $ nd Place $ rd Place $ Wedding Cake 1st Place $ nd Place $ rd Place $250.
CENTERPIECE PRIZES Sugar & Chocolate Combined 1st Place $2,000.00 2nd Place $1,000.00 3rd Place $750.00 4th Place $500.00 5th Place $300.00 Student 1st Place $500.00 2nd Place $300.00 3rd Place $250.00
More informationFiji Barista of the Year
FIJI CHEFS ASSOCIATION Presents NATIONAL SALON CULINAIRE 2016 & Fiji Barista of the Year proudly supported by BAKERY INGREDIENTS SINCE 1904 08th 11th November, 2016 Sheraton Fiji Resort Fiji Chefs Culinary
More informationCake Craft. Fantasy Book Cake Show & Competition April 9, Competition Rules and General Information
9 th Annual Bristol Community College SkillsUSA Craft Fantasy Book Show & Competition April 9, 2016 2016 Competition Rules and General Information The BCC SkillsUSA Craft Show & Competition is open to
More informationCake Craft. Fantasy Book Cake Show & Competition April 9, Competition Rules and General Information
9 th Annual Bristol Community College SkillsUSA Craft Fantasy Book Show & Competition April 9, 2016 2016 Competition Rules and General Information The BCC SkillsUSA Craft Show & Competition is open to
More informationCAKE DECORATING. REFERENCE BOOK Wilton School Cake Decorating Reference Book and Ideas, Record Sheet 710 a-w, skills sheets for each division
CAKE DECORATING Superintendent -Kathryn Held : 337-3431 Assistant Superintendent -Kimberly Held : 714-1366 REFERENCE BOOK Wilton School Cake Decorating Reference Book and Ideas, Record Sheet 710 a-w, skills
More informationDouglas County 4-H Cake Decorating Contest
Douglas County 4-H Cake Decorating Contest Saturday, April 21, 2018 Contest set up begins at 9:00 a.m. Kirk Hall Douglas County Fairgrounds Castle Rock, CO 80104 Time Schedule 9:00 a.m. - 9:30 a.m. Check-in/Set-up
More informationCAKE DECORATING Total Awards Offered: $6445+ Dept Ohio State Fair Cake Competition... Div #3401 Ohio Cake & Sweets Expo...
CAKE DECORATING Total Awards Offered: $6445+ Dept. 3400 Ohio State Fair Cake Competition... Div #3401 Ohio Cake & Sweets Expo... Div #3402 Entry Deadline: June 20 Delivery: July 20 (11a-5p) and July 21
More informationEXPOGAST. 13 th INTERNATIONAL TRADE SHOW FOR GASTRONOMY REGIONAL TEAMS CONDITION OF PARTICIPATION
REGIONAL TEAMS CONDITION OF PARTICIPATION REGIONAL TEAMS CONDITION OF PARTICIPATION Organiser and responsible supervisor of the international culinary exhibition 2018 Villeroy & Boch - Culinary World Cup:
More informationCompetition Brief. Competition title and level Advanced Patisserie and Confectionery
Competition Brief Competition title and level Advanced Patisserie and Confectionery Entry requirements Competitors must be working towards a level 3 qualification in Patisserie and Confectionery or equivalent.
More information2012 Hawaii Culinary Competition Expo Categories
2012 Hawaii Culinary Competition Expo Categories Date: Friday, December 7, 2012 (Thursday, December 6, 2012 for State Student Team Competition and Oahu s SK and K competitors) Location: Kapiolani Community
More informationRULES & REGULATIONS Cake Festival Poland 2018
RULES & REGULATIONS Cake Festival Poland 2018 Cake Festival 2016 Poland Katowice - 3rd International Cake Decorating Festival in Poland will take place in SPODEK, Katowice, 23-24 October 2018. There will
More informationCompetitions rules and regulations
RULES & REGULATIONS Appendix: Word from the Organizers The 2017 Categories Save the Date General information Competitions rules and regulations Live Cooking Competitions Display Competitions Dear Participants,
More informationBRIEFS OF THE CLASSES FOR ENTRY RESUME OF CLASSES FOR ENTRY
Page 1 of 9 RESUME OF CLASSES FOR ENTRY Class 01: Class 02: Class 03: Class 04: Class 05: Class 06: Class 07: Class 08: Class 09: Class 10: Class 11: Class 12: Class 13: Class 14: Class 15: Class 16: Class
More informationArapahoe County 4-H Cake Decorating Contest
Arapahoe County 4-H Cake Decorating Contest Friday, April 21, 2017 Englewood High School Time Schedule TENTATIVE 4:30 pm- 5 pm Check-in/Set-up for all participants 5-5:30 pm Decorating and Judging for
More informationCompetition Brief. Competition title and level Advanced Patisserie and Confectionery
Competition Brief Competition title and level Advanced Patisserie and Confectionery Entry requirements Competitors must be working towards a level 3 qualification in Patisserie and Confectionery or equivalent.
More informationBaking & Decorated Baking Division General Rules 2018 Recipe Registration Date: Tuesday, January 16, 2018 at Rio H.S. Room E109, 4:00 P.M. - 5:30 P.M.
Baking & Decorated Baking Division General Rules 2018 Recipe Registration Date: Tuesday, January 16, 2018 at Rio H.S. Room E109, 4:00 P.M. - 5:30 P.M. 1. All entries must be entirely the work of the person
More informationMorgan County Cake Decorating Contest August 6, H Building Morgan County Fairgrounds
Morgan County Cake Decorating Contest August 6, 2018 4-H Building Morgan County Fairgrounds Time Schedule 1:00 1:30 p.m. Registration and set up for all participants 1:30 2:30 p.m. Judging of all units
More information2018 Squealin on the Square Rules and Regulations
2018 Squealin on the Square Rules and Regulations LOCATION, DATE AND TIME OF EVENT All festival activities will be located at Founders Square (downtown Hopkinsville), 198 West 9 th Street, Hopkinsville,
More informationHOSPITALITY, TOURISM AND RECREATION HIGH SCHOOL HOSPITALITY COMPETITION Wednesday, April 27 TH, 2016 REGISTRATION FORM Categories (3)
HOSPITALITY, TOURISM AND RECREATION HIGH SCHOOL HOSPITALITY COMPETITION REGISTRATION FORM Categories (3) BAKING COOKING RESTAURANT SERVICES All applications must be received by Monday, March 31 st, 2016.
More informationRegister Today! Registration forms. Rules and Regulations. Chef and Bartenders Competition. October 12 th -14 th, 2015
Register Today! Culinary Awards of Excellence Competition & Trade Show October 12 th -14 th, 2015 Registration forms Rules and Regulations Chef and Bartenders Competition Hosted by The Ritz Carlton Hotel
More informationFood Fiesta. Registration Guide
Food Fiesta Registration Guide Adapted from University Of Nebraska - Lincoln Extension, 4-H Foods Judging Guide and Washington State University - Extension, publications: C1097E, C1098E, C1099E. 1/14/2015
More information4-H Table Setting Contest Procedures and Guidelines
444 Cherrycreek Road, Suite A Lincoln, NE 68528 402-441-7180 http://lancaster.unl.edu 4-H Table Setting Contest Procedures and Guidelines The Table Setting Contest is open to all 4-H members ages 8 18
More informationCupcake Warrior Championship
Cupcake Warrior Championship INFORMATION & RULES The registration deadline for the Cupcake Warrior Championship is Friday, February 27, 2015. Skill Level: Advanced/Professional: 3+ years of experience
More informationHOME ROASTER COMPETITION ENTRY FORMS GENERAL REGULATION
COFFEE ROASTERS COMPETITION AND CONFERENCE S GENERAL REGULATION Eligibility for Entry Beans must be roasted in Australia. Home Roaster Categories must be roasting for own use only (no commercial roasting)
More informationLjubljana, Ash Wednesday, 18th February th TRADITIONAL HERRING GENERAL INFORMATION AND APPLICATION
Ljubljana, Ash Wednesday, 18th February 2015 90th TRADITIONAL HERRING feast GENERAL INFORMATION AND APPLICATION COMPETITION REGISTRATION The competition is open to all independent competitors (chefs, head
More informationTEST PROJECT / PROJET D ÉPREUVE COOKING CUISINE POST - SECONDARY / NIVEAU POSTSECONDAIRE
TEST PROJECT / PROJET D ÉPREUVE COOKING CUISINE POST - SECONDARY / NIVEAU POSTSECONDAIRE General Information Important: This Test Project is based on the Contest Description document for the Canadian Skills
More information1.00 entrance fee at the gate - Under 16 s are free Entry from 2pm
1.00 entrance fee at the gate - Under 16 s are free Entry from 2pm Show Rules 1. Closing date for receipt of entry forms: Thursday 30th August 2018 at 8pm. Space permitting, additional entries may be accepted
More informationBBQ, BLUES & BLUEGRASS FESTIVAL 2018-COOK OFF ONLY IN DALTON, GA BBQ Team CONTESTANT APPLICATION (please print clearly)
BBQ, BLUES & BLUEGRASS FESTIVAL 2018-COOK OFF ONLY IN DALTON, GA BBQ Team CONTESTANT APPLICATION (please print clearly) Team Name Date Captain/Pit Master Name Address City State Zip Best Phone # GBA #
More informationADULT BAKED GOODS & CONFECTIONS
ADULT BAKED GOODS & CONFECTIONS Karen Toews (661) 718-1443, Chairperson Don t miss our Baking & Cooking Daily Challenge! Entries Close: July 7 th, 2018 5pm Entry Fee: $2.00 per entry per class Limit: Two
More information2018 Pahrump Fall Festival Food & Horticulture Section & Lot Categories
2018 Pahrump Fall Festival Food & Horticulture Section & Lot Categories FOOD DIVISION (SECTIONS P & R) JUDGING CRITERIA A. All canned food entries shall be judged using the latest National Food Preservation
More informationJanuary 3 rd, Dear Concessionaire,
January 3 rd, 2019 Dear Concessionaire, The Edmonton Folk Music Festival is gearing up for production and looking forward to our 40 th festival. The 2018 festival will run August 8 th to 11 th and as in
More informationDEPT. 015 BAKED AND CANNED GOODS OPEN CLASS
DEPT. 015 BAKED AND CANNED GOODS OPEN CLASS Entry fee: None unless exhibitor s total number of items from all Departments exceeds 10 (see Entry Form for fee schedule). Registration Deadline: July 15 Entries
More informationTHE MILL amphitheater s Sixth-Year Anniversary Saturday, May 14, pm 9pm CUPCAKE CHALLENGE 4p-7p Anniversary Concert 7p-9p. ENTRY FORM Your Name
THE MILL amphitheater s Sixth-Year Anniversary Saturday, May 14, 2016 4pm 9pm CUPCAKE CHALLENGE 4p-7p Anniversary Concert 7p-9p ENTRY FORM Your Name Business Name (if applicable) Mailing Address City State
More informationSalon Culinaire & Live Cooking Competition 2018
JEDDAH OPEN COOKING CHAMPIONSHIP & SALON CULINAIRE 2018 COMPETITION PROGRAM Date 20-23 MAR 2018 Venue Jeddah Centre for Forums & Events, AlHarithy, Jeddah, Saudi Arabia Secretary Opens Open from 4:00 P.M.
More informationEl Paso County Contest Rocky Mountain Classical Academy, 4620 Antelope Ridge Drive, April 28 th, 2018 Check-in begins at 8:30, Competition at 9:00
El Paso County Contest Rocky Mountain Classical Academy, 4620 Antelope Ridge Drive, April 28 th, 2018 Check-in begins at 8:30, Competition at 9:00 County Contest Basic Rules: Registrations may be mailed
More informationRules for the Gilbert & Gaillard International Challenge
Rules for the Gilbert & Gaillard International Challenge Article 1: Purpose The Gilbert & Gaillard International Challenge (in French: Challenge International Gilbert & Gaillard) is an international competition
More informationScotHot Schedule of competitions 13th 14th march 2019 Sec Glasgow. the Scottish culinary championships
ScotHot 2019 the Scottish culinary championships Schedule of competitions 13th 14th march 2019 Sec Glasgow www.scothot.co.uk the Scottish culinary championships Introduction from the Director Welcome to
More informationDepartment I - FOOD SCIENCE SECTION 1 - BAKED GOODS AND CONFECTIONS ADULT & YOUTH
Department I - FOOD SCIENCE SECTION 1 - BAKED GOODS AND CONFECTIONS ADULT & YOUTH Adult Superintendent: Brenda Biscaino, 575-639-1309 biscainob@gmail.com Youth Superintendent: Sharon White, 575-642-6319
More informationCOURSE OUTLINE CERTIFIED MASTER CHEF. PREPARED AND/OR REVIEWED BY: Professor Micheal McFadden C.C.C. CCFCC Canadian Culinary Federation
COURSE OUTLINE CERTIFIED MASTER CHEF COURSE NAME: PRE-REQUISITE FOR: PERIODS/WEEKS: Baking and Pastry Arts Theory Certified Master Chef 45 Hours online learning PREPARED AND/OR REVIEWED BY: Professor Micheal
More informationHOME ARTS CULINARY ENTRIES ALL ENTRY FORMS MUST BE POSTMARKED BY MARCH 10, LOVE COOKING?? CHECK OUT OUR NEW CULINARY CONTESTS
HOME ARTS CULINARY ENTRIES ALL ENTRY FORMS MUST BE POSTMARKED BY MARCH 10, 2019. LOVE COOKING?? CHECK OUT OUR NEW CULINARY CONTESTS Open Division Home Arts Culinary Be creative and impress our judges PRICE
More informationHunter Bottling Company
REGULATIONS 1. A boutique winemaker is defined as the grower of the wine exhibited which has been fermented in a winery whose total crush did not exceed 350 tonnes for the year of production. 2. A boutique
More informationDEPARTMENT 25 JUNIOR CLASS FOODS & NUTRITION
DEPARTMENT 25 JUNIOR CLASS FOODS & NUTRITION Supt. Julie Busch FOOD PRESERVATION A. All exhibits will be judged face-to-face, Monday of Fair, from noon to 7 p.m. with a break at 3:30 p.m. The Youth Building
More information2012 Kings Hall Belfast. Salon Culinare Schedule of Events. Senior Classes
2012 Kings Hall Belfast. Salon Culinare Schedule of Events Senior Classes SP1 SENIOR FISH SP2 SENIOR DUCK SP3 SENIOR LAMB SP5 IFEX CHEF OF THE YEAR 2012 SP6 NI CHEF ABILITY AWARD 2012 Open Classes OP1
More informationCREATIVE CAKE. Creative Cake, (Individual Event), recognizes a student s ability to create an artistically decorated cake.
Creative Cake, (Individual Event), recognizes a student s ability to create an artistically decorated cake. EVENT CATEGORY Occupational Senior COMPETITION TOPIC sponge cold foaming method minimum 10 and
More informationSample Test Project. District / Zonal Skill Competitions. Skill- Patisserie and Confectionary. Category: Social & Personal Services
Sample Test Project District / Zonal Skill Competitions Skill- Patisserie and Confectionary Category: Social & Personal Services Version 1 Dec 2017 Skill- Patisserie & Confectionary 1 Table of Contents
More informationDepartment I - FOOD SCIENCE SECTION 1 - BAKED GOODS AND CONFECTIONS ADULT & YOUTH
Department I - FOOD SCIENCE SECTION 1 - BAKED GOODS AND CONFECTIONS ADULT & YOUTH Adult Superintendent: Karim Martinez, 575-525-6649 karmarti@nmsu.edu Youth Superintendent: Sharon White, 575-642-6319;
More informationCOMPETITION ENTRY FORMS GENERAL REGULATION
COFFEE ROASTERS COMPETITION AND CONFERENCE S GENERAL REGULATION Eligibility for Entry Beans must be roasted in Australia. Chain Store/Coffee Franchise must have at least 3 stores under the same name. Must
More informationCLASS K Culinary Adult
184 2018 - Darke County Agricultural Society CLASS K Culinary Adult Lois Bender, Secretary 105 W. Harmon Drive, Greenville, Ohio 45331 Phone: 423-1550 Open To Darke County Residents Only 1. Voting or Non
More informationREGULATIONS. 4. Wines to be submitted must be made from grapes grown in the Hunter Valley - defined as the catchment area of the Hunter River.
REGULATIONS 1. A Boutique Winemaker is the owner of the wine that has been grown in a vineyard whose total yearly production does not exceed 350 tonnes and has been fermented in a winery whose total crush
More information2018 Foods Department
SUPERINTENDENT: Sue King 2018 Foods Department REGISTRATION DEADLINE: June 25, 2018 On-line entry is available through our website www.ozarkempirefair.com. Registration forms are available at www.ozarkempirefair.com
More information2017 Central Regional Skills Canada Competition Contest Description (Scope Document) École Secondaire Notre Dame High School Thursday, April 27, 2017
2017 Central Regional Skills Canada Competition Contest Description (Scope Document) École Secondaire Notre Dame High School Thursday, April 27, 2017 EVENT: Baking LEVEL: Secondary DURATION OF CONTEST:
More informationMISSION POINT LIGHTHOUSE FRIENDS 2018 WINE LABEL ART COMPETITION ANNOUNCEMENT
ANNOUNCEMENT THE MISSION POINT LIGHTHOUSE FRIENDS, in conjunction with BOWERS HARBOR VINEYARDS, is sponsoring a competition to design the bottle label of the first ever Mission Point Lighthouse Wine. After
More informationCONTEST DESCRIPTION AND TEST PROJECT 32 - BAKING Secondary Level (NOTE: Document may change without notice) THE CHALLENGE DURATION: 3 HOURS
9th Annual Regional Skills Competition March 16, 2017 CONTEST DESCRIPTION AND TEST PROJECT 32 - BAKING Secondary Level (NOTE: Document may change without notice) THE CHALLENGE DURATION: 3 HOURS PURPOSE
More informationCONTEST DESCRIPTION 34 - COOKING - Secondary (NOTE: Scope may change without notice)
6th Annual South Regional Skills Competition CONTEST DESCRIPTION 34 - COOKING - Secondary (NOTE: Scope may change without notice) PURPOSE OF THE CHALLENGE DURATION: 3.5 HOURS To evaluate each contestants
More informationNO LATE ENTRIES WILL BE ACCEPTED
WARWICK ANNUAL SHOW 2019 2 2 2 4 M a r c h COOKERY and PRESERVES SCHEDULE ENTRIES CLOSE Thursday 14 March 2019 NO LATE ENTRIES WILL BE ACCEPTED Warwick Show & Rodeo Society P.O. Box 190 Warwick Q 4370
More informationMANGO PINEAPPLE CULINARY COMPETITION 2016
MANGO PINEAPPLE CULINARY COMPETITION 2016 The Competition Saturday 16 th July, 2016 Initiative of the Antigua & Barbuda Ministries of Agriculture and Tourism CALL FOR ENTRIES An invitation for professional
More informationGENERAL FOODS GUIDELINES FOR ALL MEMBERS
GENERAL FOODS GUIDELINES FOR ALL MEMBERS Learn basic information about nutrition (Refer to Food Guide Pyramid.) Learn food preparation skills. Learn how to plan, purchase, prepare and serve nutritious
More information2015 COLORADO STATE FAIR 4-H CONTEST REQUIREMENTS
2015 COLORADO STATE FAIR 4-H CONTEST REQUIREMENTS Section 8 Entry deadline will be Monday two weeks prior to State Fair *(Expect for Shooting Sports). Between August 17 through 20 late registration will
More informationCalling all craftsmen, artists, farmers and renegade entrepreneurs! Join us at WINEderlust on the American River! Sat. Aug.
El Dorado Winery Association announces inaugural WINEderlust Renegade Wine Festival One-of-a-kind event features local wine, beer and music along American River El Dorado Winery Association is proud to
More information2015 SPECIAL BAKING CONTESTS INFORMATION PACKET
2015 SPECIAL BAKING CONTESTS INFORMATION PACKET ACTION NEEDED! 1. Give this Information Packet to your Baking Contest Coordinator. 2. Return the attached Intent To Participate Form by February 15, 2015
More information20 th edition of Mattoni Grand Drink
20 th edition of Mattoni Grand Drink 7 th World Championship in mixing non-alcoholic cocktails, under the auspices of IBA RULES 2017 PREAMBLE The 20 th annual Mattoni Grand Drink 2017 Contest (further
More informationMANGO PINEAPPLE CULINARY COMPETITION 2012
PASTRY CHEFS COMPETITION Sunday 17th June, 2012 Sponsored by the Antigua & Barbuda Ministries of Agriculture and Tourism CALL FOR ENTRIES This is an invitation to professional Pastry Chefs to enter The
More informationStandardized Guidelines & Procedures
As the exclusive food and beverage provider at the Greater Tacoma Convention Center, Aramark is committed to bringing you and your guests the highest standards of quality in food, beverage and service.
More informationCamden Daffodil Festival 18 th Annual Championship Steak Cook-Off March 10, 2018
Dear Cooks: Our plans are well underway and this letter is to let you know that this year s event will be held on Saturday, March 10, 2017 in conjunction with the Camden Daffodil Festival. We invite you
More informationWine LIST A a w r a ds
ards 2 0 1 1 RULES OF THE COMPETITION 1. Entrants are required to be registered Diners Club Merchants and need to provide their merchant number on the entry form. If the restaurant is not a registered
More information4th ANNUAL FIRE & ICE CHILI COOKOFF & CRAFT BEER FESTIVAL
4th ANNUAL FIRE & ICE CHILI COOKOFF & CRAFT BEER FESTIVAL SATURDAY, FEB 24, 2018 2780 Cabot Drive, Corona, CA 92883 OFFICIAL CHILI CONTESTANT APPLICATION FORM Name: Date: Your Chili Team Name: Team Captain
More informationContra Costa Cake & Sugar Art Society Icing with the Stars
Contra Costa Cake & Sugar Art Society Icing with the Stars THEME: MASQUERADE BALL Saturday October 14, 2017, 10am-4pm & Sunday October 15, 2017, 10am-4pm First Lutheran Church, 4000 Concord Blvd., Concord,
More informationCLASS K Culinary Adult
184 2017 - Darke County Agricultural Society CLASS K Culinary Adult Lois Bender, Secretary 105 W. Harmon Drive, Greenville, Ohio 45331 Phone: 423-1550 Open To Darke County Residents Only 1. All entries
More informationOpen Preserved Foods
Open Preserved Foods Phone: 804.994.2743, Email: horticulture@statefairva.org 2017 Schedule Deadline for Entries..Friday, Sept. 8, 2017 Delivery for Preserved Foods Saturday, Sept. 23, 9 a.m. - Noon Pick-Up
More informationC Cake Decorating... 5 Cakes, Cakes & More Cakes... 4 Cooking Cooking Cooking
C Cake Decorating... 5 Cakes, Cakes & More Cakes... 4 Cooking 101... 3 Cooking 201... 3 Cooking 301... 3 Cooking 401... 4 F Food Preservation... 6 G General... 2 Foods, Nutrition & Food Preservation General
More informationDecember 15 th, Dear Concessionaire,
December 15 th, 2017 Dear Concessionaire, The Edmonton Folk Music Festival is gearing up for production and looking forward to our 39 th festival. The 2018 festival will run August 9 th to 12 th and as
More informationCertificate III in Hospitality. Patisserie THH31602
Certificate III in Hospitality Aim Develop the skills and knowledge required by patissiers in hospitality establishments to prepare and produce a variety of high-quality deserts and bakery products. Prerequisites
More informationCULINARY ARTS. Department 300. Premiums: 1st 2nd 3rd Best of Show $10 $8 $6 $25
CULINARY ARTS Department 300 Sections 100-108 Culinary Arts Premiums: 1st 2nd 3rd Best of Show $10 $8 $6 $25 Entry Fee: $0.00 Co-Chair: Catherine Swafford, 415-5717 Co-Chair: Barbara Harris, 790-1305 Pre-Entry:
More informationNJSF/SCFHS Creative Arts for Home & Hobby. Entry Form for Canning Items Only
NJSF/SCFHS Creative Arts for Home & Hobby Entry Form for Canning Items Only Entrant s Name: Parent/Guardian Name: Address: City: State: Zip: Phone Numbers Adult 18+ ( ) Teen 13 to 17 ( ) Adolescent 9 to
More information18 th edition of Mattoni Grand Drink 5 th IBA World Championship in mixing non-alcoholic cocktails RULES
18 th edition of Mattoni Grand Drink 5 th IBA World Championship in mixing non-alcoholic cocktails RULES PREAMBLE The 18 th annual Mattoni Grand Drink 2015 Contest (further only MGD 2015) becomes the award
More information14 th G&T Cup Competition, Bled, Slovenia 2 4 April 2019 INVITATION
14 th G&T Cup Competition, Bled, Slovenia 2 4 April 2019 INVITATION Dear Sir or Madam, We are pleased to invite you to the 14 th G&T Cup student bartending competition. The competition is organised by
More informationNjsf/scfhs. Creative Arts for Home & Hobby. Canning, Dried Fruits & Vegetables List 2018
Njsf/scfhs Creative Arts for Home & Hobby Canning, Dried Fruits & Vegetables List 2018 The Definition of Canning for Our Committee s Purposes Canning is a method of preserving fruits and vegetables in
More informationCOMPETITION MANUAL COMPETITION RULES & GUIDELINES
COMPETITION MANUAL Please take the time to read this document very carefully and thoroughly. All information is subject to change and will be communicated upon revision. The winning chef and assistant
More informationNJSF/SCFHS. Creative Arts for Home & Hobby. Canning, Dried Fruits & Vegetables List. Take-in Day: July 28-29, 2018 Check General Rules for times
NJSF/SCFHS Creative Arts for Home & Hobby Canning, Dried Fruits & Vegetables List Take-in Day: July 28-29, 2018 Check General Rules for times The Definition of Canning for Our Committee s Purposes Canning
More informationThe General Rule of th China International Olive Oil Competition
The General Rule of 2018 13th China International Olive Oil Competition Art.1 Organization As the part of Oil China 2018, 2018 13th China International Olive Oil Competition (hereinafter 2018 Oil China
More informationA taste of the Grand life. 9th Annual. Thursday, September 28th, :00pm to 5:00pm -- Seniors Hour 5:00pm to 8:30pm -- All are invited!
9th Annual Thursday, September 28th, 2017 4:00pm to 5:00pm -- Seniors Hour 5:00pm to 8:30pm -- All are invited! 2602 Mayfield Road, Grand Prairie, Texas 75052 A taste of the Grand life. The will host the
More informationHesketh Bank Village Show. Show Schedule. All Saints Church Hall, Station Road 16 th September 2017 SHOW TIMES
Hesketh Bank Village Show Show Schedule All Saints Church Hall, Station Road 16 th September 2017 SHOW TIMES 8 am 10.30 am Exhibitors to stage exhibits 10.30 am Doors closed for judging 12 pm 1pm Doors
More informationCOMMUNITY CATERING TEAMS CONDITIONS OF PARTICIPATION
COMMUNITY CATERING TEAMS CONDITIONS OF PARTICIPATION cooking unlimited 22 ND TO 25 TH OCTOBER 2016 IN ERFURT/GERMANY MEMBER OF: Community Catering Teams Conditions of participation Inoga IKA / Culinary
More informationCalgary Dragon Boat Race & Festival
Calgary Dragon Boat Race & Festival August 11-12, 2018 North Glenmore Park VENDOR APPLICATION PACKAGE Food or Retail Merchant or Not-for-Profit/Charitable www.calgarydragonboatsociety.com page 1 of 5 info@calgarydragonboatsociety.com
More informationFOODS - BAKED & PRESERVED
MARION COUNTY FAIR 2015 Theme- Marion County Fair- Social, Local, Fun! FOODS - BAKED & PRESERVED Pre- Registration Available On-site Registration When: July 8, 3-7 PM Entry Pick Up: Sunday, 6-7 PM Where:
More informationVirginia Western Community College HRI 145 Garde Manger
HRI 145 Garde Manger Prerequisites HRI 106 & HRI 158 Course Description Studies garde manger, the art of decorative cold food preparation and presentation. Provides a detailed practical study of cold food
More informationFairfield Market on the Green Summer 2017 June 11, 2017 Sunday (10am-4pm) Rain or Shine
Fairfield Market on the Green Summer 2017 June 11, 2017 Sunday (10am-4pm) Rain or Shine For office use only: Accepted: Not accepted: Space # Application for Registration: New Returning Chamber Member Business
More informationThe World Trophy of Pastry, Gelato and Chocolate FIPGC Host Fiera Milano 21/22 October
The World Trophy of Pastry, Gelato and Chocolate FIPGC Host Fiera Milano 21/22 October 2019 www.pastryworldchampionship.com SELECTIONS AUSTRALIAN PASTRY TEAM FIPGC Fine Food, Melbourne, 10 13 September
More informationNovember 26 thru December 22, 2018
Join the fun this holiday season as Penn Hills Library displays gingerbread houses created by children, families, friends and individuals of all ages. November 26 thru December 22, 2018 Prizes will be
More informationACF Approved Competition
Long Island Culinary Challenge SATURDAY March 29th, 2014 Wilson Tech BOCES 17 Westminster Road Dix Hills NY 11746 631-667-6000 ACF Approved Competition Nancy Kombert CEC CSCE Show Chair Gerard Molloy,
More informationUNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45
UNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45 UNIT NUMBER: D1.HCC.CL2.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs to plan, prepare,
More informationNJSF/SCFHS Creative Arts for Home & Hobby
NJSF/SCFHS Creative Arts for Home & Hobby Canning, Dried Fruits & Vegetables List Take in Day: July 29 30, 2017 Check General Rules for times The Definition of Canning for Our Committee s Purposes Canning
More informationGREG NOONAN MBEER CONTEST CONCOURS MBIÈRE GREG NOONAN
GREG NOONAN MBEER CONTEST CONCOURS MBIÈRE GREG NOONAN Registration Deadline May 5 th, 2014 As part of the festival s 21 st edition, the Mondial de la bière of Montreal presents the ninth edition of the
More informationINVITATIONAL BARBECUE COOKOFF
BARBEQUE COOKOFF PAGE 1 April 20 and 21, 2018 Downtown Broadway, North Carolina Please mark your calendar now! The 9th Broadway Our Way Invitational Barbecue Cook-off will be held Friday, April 20, and
More information