Competition Catergories

ARTISTIC CLASSES (LIVE)

CLASS 1 DECORATED CAKE
  1. Duration: 40 minutes
  2. One identical decorated cake using plain round or square sponge
    cake – (diameter 30 cm). Only the Sponge cake can be prepared
    in advance. Decorating and using sponsors product in front of the
    judges.
    Sponsor Products: Astra Fatspread, BlueBand Whipping Cream
  3. Competitors must use fresh fruits. Coulis, jam, compote and glaze
    decoration can be prepared in advance.
  4. Recipe required in kitchen.

Judging Criteria:

Mise-en Place & Cleanliness 0 – 10 points
Preparation and General Impression 0 – 30 points
Technique and Degree of Difficulty 0 – 30 points
Taste & Texture 0 – 30 points
CLASS 2 FRUIT & VEGETABLE CARVING
  1. Duration: 2 hours
  2. To execute a free style presentation.
  3. No power tools are allowed.
  4. Pre-slicing, carving or preparation of vegetables or fruits are not permitted.
  5. Maximum height 55 cm (including base)
  6. Equipment provided by the organizers:
    1. A working table of 120 cm x 60 cm

    Judging Criteria:

    Suitability in complementing food displays 0 – 10 points
    Presentation and General impression 0 – 40 points
    Technique and Degree of Difficulty 0 – 50 points

    DISPLAY CLASSES

    CLASS 3 ARTISTIC SHOWPIECE
    1. To display a showpiece of either,
        1. Vegetable
        2. Chocolate
        3. Sugar or Marzipan
        4. Dough figurine
        5. Salt
      2. Sponsor Products: Redman Icing Sugar, Redman Cocoa Powder,
        Redman Brown Sugar, Redman Cocoa Compound Block Bitter
        sweet, Redman Caster Sugar, Redman Chocolate White Com
        pound Block, Redman Apricot Glazing Gel, Redman Neutral
        Glazing Gel, Redman White Fondant, Redman Color Pastes Range.
    2. Frames and wires support are allowed but must not be exposed.
    3. Points will be deducted for non-compliance.
    4. Size & Dimensions
      1. Base: Max 50cm x 50cm
      2. Height: Max 75cm
      3. Must be freestanding and assembled on-site.
    5. Equipment provided by the organizers:
      1. An area of 90 cm x 60 cm to display a showpiece

    Objective
    Create an edible artistic showpiece that reflects a celebration of your
    choice, using at least three different Redman Colors

    Eligibility
    Open to professional chefs, pastry chefs, and culinary students.

    Mediums Allowed

    • Sugar work (pastillage, pulled/blown sugar)
    • Fondant or gum paste
    • Baked or molded edible components
    • Isomalt or gelatin
    Note: Internal supports (e.g., dowels) are allowed for structural
    integrity.

    Coloring Focus
    • Mandatory: Use Redman Coloring range creatively to enhance the
    visual storytelling of your theme.
    • Bonus points for showcasing techniques like airbrushing,
    hand-painting, marbling, or layered color effects using Redman
    products.

    Submission
    Include a short write-up (max 150 words) detailing:
    • Your chosen celebration
    • How Redman Coloring helped bring your showpiece to life

    Judging Criteria:

    Presentation and Innovation 0 – 30 points
    Composition 0 – 30 points
    Professional Preparation 0 – 40 points
    CLASS 4 BREAD & PASTRY DISPLAY
    1. To present and to be displayed the following and one extra piece of each variety should display on a separate platter for judges’ tasting (Total 39 pieces)

    • 3 types of bread loaves (one piece each/max 600g each
    • 3 types of bread rolls (3 pieces of each)
    • 3 types of croissants (3 pieces of each)
    • 3 types of Arabic bread (3 pieces of each)

    Sponsor Product: 7 Star Premium Flour

    1.   3 types of breakfast pastries (3 pieces of each)
    2.   All preparation to be done at the place of work.
    3.   A type written product description and recipes are required.
    4.   Maximum display area 75 cm x 75 cm.
    5.   The height of the display should not be more than 100 cm from the base of the display.
    6.   Equipment provided by the organizers:

    • Microwave oven for re-heating the bread.

    Judging Criteria:

    Utilization of sponsored products 0 – 20 points
    Professional skill 0 – 20 points
    Creativity 0 – 30 points
    Taste 0 – 30 points
    CLASS 5 3 DESSERTS (DISPLAY)

    01. To display a total of 3 different type of desserts.

    • 1 hot presented cold
    • 1 chocolate based
    • 1 freestyle suitable for a la carte service

    Sponsor products: Veliche Delight 29 Rfa Dots – White

    Chocolate 5KG, Veliche Sensation 72 Rfa Dots – Dark
    Couverture 5KG, Veliche Temptation 64 Rfa Dots – Dark
    Couverture 5KG. IQF Fruits – Ravifruit IQF Black Berry,
    Ravifruit IQF Blackcurrants, Ravifruit IQF Raspberries,
    Ravifruit IQF Red Current, Ravifruit IQF Strawberries,
    Ravifruit IQF Summer Fruit Mix, Ravifruit IQF Wild
    Blueberries.

    Must use at least 2 types of mentioned chocolates and
    2 types of mentioned IQF fruits

    02. Practical and up-to-date presentation is required.
    03. Display Area 60 cm x 60 cm.
    04. Showpieces are allowed but will not be judged.

    Judging Criteria:

    Presentation/ Innovation 0 – 30 points
    Composition 0 – 30 points
    Correct Professional Preparation 0 – 30 points
    Serving 0 – 10 points

    HOT COOKING 
    CLASSES (LIVE)

    CLASS 6 HOT COOKING – FISH FILLET
    1. Duration: 1 hour
    2. To prepare and present 2 portions of a main course FREE style.
    3. Each competitor will receive 400g of Barramundi Fillet on the
      day of the competition.
    4. Dish much be presented on 2 individual plates with appropriate
      garnish and sauce.
    5. All other ingredients and plates to be supplied by the competitor.
    6. Recipe required in kitchen.

    Judging Criteria:

    Material brought/Mise-en-place 0 – 5 points
    Hygiene & Food Waste 0 – 10 points
    Correct Professional Preparation & Hygiene 0 – 20 points
    Service 0 – 5 points
    Presentation/Innovation 0 – 10 points
    Taste & Texture 0 – 50 points
    CLASS 7 HOT COOKING – BEEF
    1. Duration: 01 hour
    2. To prepare and present 2 portions of a main course FREE style.
    3. Each competitor will receive 400g of Beef Striploin (Whole Piece)
      on the day of the competition.
    4. Dish must be presented on 2 individual plates with appropriate garnish.
    5. All other ingredients and plates to be supplied by the competitor.
    6. Recipe required in kitchen.

    Judging Criteria:

    Material brought/Mise-en-place 0 – 5 points
    Hygiene & Food Waste 0 – 10 points
    Correct Professional Preparation & Hygiene 0 – 20 points
    Service 0 – 5 points
    Presentation/Innovation 0 – 10 points
    Taste & Texture  0 – 50 points
    CLASS 8 HOT COOKING – SEAFOOD
    1. Duration: 01 hour
    2. To prepare and present 2 portions of a main course FREE style.
    3. Each competitor will receive 200g of Fish Fillet, 150g of Calamari
      & 150g Prawns on the day of the competition.
    4. The dish must be presented on 2 individual plates with
      appropriate garnish.
    5. All other ingredients and plates to be supplied by the competitor.
    6. Recipe required in kitchen.

    Judging Criteria:

    Material brought/Mise-en-place 5 points
    Hygiene & Food Waste 10 points
    Correct Professional Preparation 15 points
    Innovation 5 points
    Service 5 points
    Presentation/Innovation 10 points
    Taste & Texture 50 points
    CLASS 9 HOT COOKING – POULTRY
    1. Duration: 01 hour
    2. To prepare and present 2 portions of a main course FREE style.
    3. Each competitor will receive 3 Chicken Breast (Skinless /
      Boneless) on the day of the competition
    4. The dish must be presented on 2 individual plates with
      appropriate garnish.
    5. All other ingredients and plates to be supplied by the
      competitor.
    6. Recipe required in kitchen.

    Judging Criteria:

    Material brought/Mise-en-place 5 points
    Hygiene & Food Waste 10 points
    Correct Professional Preparation 15 points
    Innovation 5 points
    Service 5 points
    Presentation/Innovation 10 points
    Taste & Texture 50 points
    CLASS 10 HOT COOKING – LAMB
    1. Duration: 01 hour
    2. To prepare and present 2 portions of a main course FREE style.
    3. Each competitor will receive the Lack Rack (4 Bones) – (French Cut Cap Off) on the day of the competition.
    4. Dish must be presented on 2 individual plates with
      appropriate garnish.
    5. All other ingredients and plates to be supplied by the competitor.
    6. Recipe required in kitchen.

    Judging Criteria:

    Material brought/Mise-en-place 5 points
    Hygiene & Food Waste 10 points
    Correct Professional Preparation 15 points
    Innovation 5 points
    Service 5 points
    Presentation/Innovation 10 points
    Taste & Texture 50 points
    CLASS 11 DESSERTS
    1. Duration: 1.5 hours
       
    2. To prepare and present two different desserts two portions of each. Each competitor will receive the sponsor product of Pauls Unsweetened Uht Whipping Cream 1L, on the day of
      the competition.
       
    3. Other ingredients for the garnish and decoration to be sup
      plied by the competitor.

    Judging Criteria:

    Material brought/Mise-en-place 10 points
    Correct Professional Preparation 20 points
    Service 10 points
    Presentation/Innovation 30 points
    Taste & Texture 30 points
    CLASS 12 RICE DISH

    1. Duration: 30 minutes
    2. To prepare and present one rice dish using sponsor product of Banno Extra Long Basmati Rice or Banno Brown Basmati rice for 2 portions served on two separate plates.
     
    3. 50% of the ingredients must be rice and you are allowed to
    bring cooked rice and other ingredients may include fish, vegetables, or poultry, which must be supplied by the competitor.
     
    4. All other ingredients and plates to be supplied by the competitor.

     

    Judging Criteria:

    Material brought/Mise-en-place 5 points
    Hygiene & Food Waste 10 points
    Correct Professional Preparation 15 points
    Innovation 5 points
    Service 5 points
    Presentation/Innovation 10 points
    Taste & Texture 50 points
    CLASS 13 ASIAN NOODLES
    1. Duration: 30 minutes
    2. To prepare and present 2 portion of a Main course using noodles as the main ingredient.
    3. Dish must be presented on a 2 individual plates
    4.  Mandatory Use of Sponsored Products: Vismark Brand
      Each contestant must use:
      • One (1) type of sponsored noodle, and
      • One (1) type of sponsored sauce or paste
       
    5. These products will be provided by the organizer at each
      cooking station.
      Sponsored Noodle Options (choose one):
      • Laksa Noodles
      • Yellow Noodles (Round)
      • Dried Bee Hoon
       
    6. Sponsored Sauce & Paste Options (choose one):
      • Laksa Paste
      • Mee Siam Paste
      • Mee Rebus Paste
      • Prawn Noodle Soup Base
      • Golden Chinese Soup Base
       
    7. Dish Portions
      Each participant must prepare two (2) portions of their dish:
      • One (1) portion for judging
      • One (1) portion for display/photography

     

    Judging Criteria:

    Material brought/Mise-en-place 5 points
    Hygiene & Food Waste 10 points
    Correct Professional Preparation 15 points
    Innovation 5 points
    Service 5 points
    Presentation/Innovation 10 points
    Taste & Texture 50 points

    HOT COOKING 
    CLASSES (LIVE)

    CLASS 14 TEAM CHALLENGE
    1. Duration: 1 ½ hours
    2. A Team of two chefs from the same establishment.
       
    3. To prepare and present a hot appetizer, a hot main course and dessert. (2 portions of each)
       
    4. A minimum of 4 items to be used from the sponsor products as
      follows.
       
      Atleast 2 items from: American Specialty Extra Heavy Mayo,
      American Specialty Flavoured Tortilla (Spinach, Beetroot,
      Wholewheat, Hot&Spicy, Curry), Cheddar cheese sauce. 
       
      Atleast 1 item from: Dreidoppel flavour pastes (Vanilla, Mango, Mocha, Raspberry, Strawberry, Lime)

      Atleast 1 item from: Mamee Plain Noodles, Mashed Potato.

      Atleast 1 item from: Redman Icing Sugar, Redman Caster Sugar,
      Redman Chocolate Compound Block Dark, Redman Dried Mixed Fruits, Redman Sultana, Reman Almonds Whole.

      Atleast 1 item from: Eastern whole spice powder

    5. Food to be presented on separate plates.
    6. All other ingredients and plates to be supplied by the competitor.
    7. Recipe required in kitchen.

     

    Judging Criteria:

    Material brought/Mise-en-place 5 points
    Hygiene & Food Waste 10 points
    Correct Professional Preparation 15 points
    Innovation 5 points
    Service 5 points
    Presentation/Innovation 10 points
    Taste & Texture 50 points

     

    HOT COOKING 
    CLASSES (LIVE)

    CLASS 15 MALDIVIAN DISH
    1. Duration: 01 hour
    2. To prepare & present 2 portions of a traditional Maldivian dish using only products produced in the Maldives. Sponsor products: Renuka Coconut Milk 1l UHT,
      Renuka Coconut Milk Powder
    3. Presented in a modern style.
    4. Dish must be presented on two individual plates with appropriate garnish.
    5. All ingredients & plates to be supplied by the competitor.
    6. Recipe required in kitchen.

      Judging Criteria:

      Material brought/Mise-en-place 5 points
      Hygiene & Food Waste 10 points
      Correct Professional Preparation 15 points
      Innovation 5 points
      Service 5 points
      Presentation/Innovation 10 points
      Taste & Texture 50 points

       

      HOT COOKING 
      CLASSES (LIVE)

      CLASS 16 CREATIVE SANDWICH
      1. Duration: 30 minutes
      2. To prepare & present two different types of sandwiches, one sandwich with sliced bread (white/brown) and one sandwich with wraps using at least 3 sponsor products. Two portions of each.
         
      3. Sponsor products:
        2 items from: Norfolk Beef Bacon Sliced, Norfolk Beef Ham
        Sliced, Norfolk Crispy Chicken Bacon, Norfolk Smoked Chicken
        Breast (Slices),
         
        2 items from: Aryzta Bakers Croissant, Aryzta Demi Baguette,
        Aryzta Foccacio Sandwich, Aryzta French Village Bread, Aryzta
        Panini
         
      4. All the ingredients to be supplied by the competitor.
      5. Recipe required in kitchen.

      Judging Criteria:

      Material brought/Mise-en-place 5 points
      Hygiene & Food Waste 10 points
      Correct Professional Preparation 15 points
      Innovation 5 points
      Service 5 points
      Presentation/Innovation 10 points
      Taste & Texture 50 points

       

      HOT COOKING 
      CLASSES (LIVE)

      CLASS 17 PERFECT OMELETE / EGG BENEDICT STYLE
      1. Duration: 30 minutesA) Perfect Omelet• To prepare a perfectly cooked Omelet (Free Style 3 Eggs)

        B) Egg Benedict Style
         

      2. To prepare two portions of Egg Benedict. Poaching the eggs and
        preparation of the Hollandaise Sauce on the spot. Served on two separate plates.
      1. You will receive 8 eggs on the day of the competition and all
        other ingredients & plates to be supplied by the competitor.
         
      2. No Pork allowed. Can use chicken/turkey bacon ham.
         
      3. Recipe required in kitchen.

         

        Judging Criteria:

        Material brought/Mise-en-place 5 points
        Hygiene & Food Waste 10 points
        Correct Professional Preparation 15 points
        Innovation 5 points
        Service 5 points
        Presentation/Innovation 10 points
        Taste & Texture 50 points

         

        HOT COOKING (APPRENTICE)

        CLASS 18

        YOUNG CHEF
        1. Duration: 1 ½ hours
           
        2. To prepare and present 1 appetizer and 1 main course dish.
           
        3. 2 portions of each presented on individual plates.
           
        4. A minimum of 4 items to be used from the sponsor products given
          below,
           
          Atleast 4 items from: Mamee Daebak Ghost Pepper Spicy Chicken
          Flavour Sauce, Mamee Daebak Fried Chicken Sweet Chilli Sauce,
          Mamee Daebak Tteokbokki Sauce, Mamee Daebak Bulgogi
          Sauce, Mamee Chef Instant Mashed Potato, Mamee Chef Chicken
          Stock, Mamee Chef Multipurpose Lime Powder
           
        5. All other ingredients and plates to be supplied by the competitor.
           
        6. Competitors must be 25 years of age or younger on the day of the competition.

        Judging Criteria:

        Material brought/Mise-en-place 0 – 5 points
        Hygiene & Food Waste 0 – 10 points
        Correct Professional Preparation & Hygiene 0 – 20 points
        Service 0 – 5 points
        Presentation/Innovation 0 – 10 points
        Taste & Texture 0 – 50 points

        BEVERAGE CLASSES (LIVE)

        CLASS 19

        TEA CHALLENGE

         
          1. Duration: 15 minutes
             
          2. To prepare and present 2 portions of a Tea Cocktail using sponsor
            products given below.
            TWG Alfonso Iced Teabag 7G, TWG Cocktail Hour Iced Teabag 7G, TWG
            Eternal Summer Iced Teabag 7G, TWG Moroccan Mint Iced Teabag 7G
             
          3.  1 portion to be presented in a cocktail glass suitably garnished, and
            the other portion into 3 small glasses for tasting by the judges.
            (Please note that No Alcohol can be used)
             
          4. Upon registration samples of the sponsor tea product will be provided.
             
          5. All other ingredients to be supplied by the competitor.
             
          6. Cookies to be served with the cocktails.

             

            Judging Criteria:

            Creativity and Presentation 0 – 10 points
            Method of Work 0 – 20 points
            Correct Preparation 0 – 20 points
            Taste 0 – 50 points

             

            BEVERAGE CLASSES (LIVE)

            CLASS 20 ICED MOCKTAIL
            1. Duration: 5 minutes
               
            2. To prepare and present 2 portions of a mocktail. (Please note
              that No Alcohol can be used)
               
            3. Sponsor products: Fontana Passion Fruit, Fontana Red Grape,
              Fontana Guava, Fontana Pomegranate, Fontana Tomato, Fontana
              Cranberry, MD Blackcurrent Cordial 750ML, MD Kithul Treacle
              750ML, MD Lime Cordial 750ML, MD Mango Cordial 750ML, MD Mix
              Fruit Cordial 750ML, MD Nelli Cordial 750ML, MD Orange Cordial
              750ML, MD Passion Fruit Cordial 750ML, MD Pineapple Cordial 750ML
               
            4. 1 portion to be presented in a cocktail glass suitably garnished,
              and the other portion into 3 small glasses for tasting by the judges.
               
            5. All other ingredients to be to be supplied by the competitor.

               

              Judging Criteria:

              Creativity and Presentation 0 – 10 points
              Method of Work 0 – 20 points
              Correct Preparation 0 – 20 points
              Taste 0 – 50 points

               

               

              CLASS 21 LOW WASTE CATEGORY

              Duration: 1Hour

              Objective:
              Each competitor must create two distinct dishes (starter and main) from
              different parts of the same main ingredient to showcase full use and
              creativity.

              Competition Mechanics:
              Competitors are to prepare and present within 1 hour for the following:
              Prepare 2 distinct dishes – one starter (hot or cold) and one main
              The 2 dishes must use the same main ingredient, but from different parts, to
              demonstrate creative and maximized utilization.

              Example:
              Salmon: Use the fillet for the main dish and crisp the skin for a starter.
              Cauliflower: Roast or grill the florets for a vegan steak-style main, pickle the
              stems, and fry the leaves into chips for a salad starter.

              Dishes should follow a continental style presentation
              – There should be 2 plates for each dish- one set for judging, the
              other set for display.
              – Dishes can be plant based or non-vegetarian
              – The main dish must be composed of the main protein or vegetables
              garnished with suitable accompaniments (starch, sauce, side vegetables
              & garnishes)
              – Dishes must visibly feature a low waste technique(s). See rules and
              guidelines below.
              – Each dish must use at least 2 UFS products. The products are:
              • Knorr Chicken Powder
              • Knorr Vegetable Stock Powder
              • Knorr Tomato Pronto
              • Knorr Mashed Potatoes
              • Knorr Demiglace
              • Knorr Lime Powder
              • Knorr Hollandaise
              • Lady’s Choice Mayonnaise
              • Hellmann’s Classic Mayonnaise
              • Knorr BBQ Sauce
              • Knorr Teriyaki Sauce
              • Knorr Sweet Chili Sauce
              • Knorr Oyster Sauce

               

              CRITERIA:

              Mis en Place and Hygiene      0-10 points
              Organized and hygienic arrangement of mis en place in the given work space. Correct utilization of the given time. Observation of food safety standards and personal grooming.

              Correct Professional Preparation      0-30 points
              Correct preparation of food corresponding to today’s culinary art’s practices. Evident low waste techniques applied throughout the dish Accurate application of cooking techniques that showcases the participant’s skills & kitchen organization.

              Practical and up to date presentation     0-10 points
              Choice of garnish and ingredients that showcases the balance of the dish as well as the chefs’ creativity, originality, portion sizes and practicality

              Taste       0-50 points
              Appropriated temperature and doneness along with the dish being properly seasoned.

               

              RULES AND GUIDELINES:

              1.  All dishes must use at least 2 UFS products in each plate.

              2.  Competitors must provide their own cooking utensils and ingredients for the competi
              tion. This also includes adaptor, AVR, transformer if necessary.

              3.  Competitors must incorporate at least 2 low waste techniques.
              Low waste focuses on maximizing the use of every ingredient. Below are examples of
              practical applications of low waste preparation that can be applied to the dishes:
               • Root to stem and nose to tail cooking
               • Pickling, fermenting or dehydrating
               • Purees or oil essences from ingredient trimmings or scraps
               • Repurposing ingredients to other forms like compotes, pastes etc.

              4. General guidelines for the mis en place on the day of the competition:

              5.   3 copies of the recipes must be brought in for the judges. Recipes must use
              this template: (attachment – this will be different than the standard WACS template
              as it will include a brief explanation of the low waste techniques used in the dish)
              Competitor must leave the work station in a neat and tidy condition as this
              will be part of the

              6. Competitor must leave the work station in a neat and tidy condition as this will
              be part of the judging criteria

              Basic stocks Allowed to be brought on site. Sauces must be finished during the
              competition
              Vegetables Peeled, cut and portioned. No pre-cooking allowed
              Low waste
              preparations such
              as dehydrated
              powders, “soil”,
              flavoured oils etc..              		 Allowed to be brought on site. However, a sample of the pre
              fabricated item & final reconstitution must be done on site.
              Example:
              Dehydrated lime leaves to powder. Powder can be brought in but bring
              a sample of the dehydrated item before it was grinded.
              Ash oil– can be brought in prepared but if it’s going to be used as a
              dressing, itmustbedoneonsite
              Fermented items– can be brought on site
              Garnishes All must be edible
              Dried ingredients Can be brought in pre-soaked

              BEVERAGE CLASSES (LIVE)

              CLASS 22 TAPAS / FINGER FOOD
              1. Exhibit six varieties of finger food, tapas and/or snacks.
                 
              2. Four pieces of each variety (Total 24 pieces)
                a. Three hot varieties
                b. Three Cold varieties
                 
              3. Hot food presented cold
                 Use atleast 3 products from: Prasuma Chicken Momos, Prasuma Vegetable Momos, Prasuma Chicken Seekh Kebab, Prasuma Mutton Seekh Kebab, Prasuma Chicken Spring Rolls, Prasuma BBQ Chicken
                Baos Bun, Prasuma Chicken Ham.

                 

                Use atleast 1 product from: Cornitos Cheese N Herbs, Cornitos Peri
                Peri, Cornitos Sea Salt, Cornitos Sizllin Jalapeno, Cornitos Sweet Chilli,
                Cornitos Tikka Masala, Cornitos Tomato Mexicana, Cornitos Cheese Jalapeno Dip, Cornitos Taco Shells Cocktail.

                Use atleast 1 product from: Hungritos Triangle Hash Brown, Hungritos Roasties Hash Brown, Hungritos Herbed Potato Wedges, Hungritos Shoestring Fries, Hungritos Premium Everlast Fries Straight Cut 9mm.
                 

              4. Presentation on suitable plates/s or platter’s or receptacles
              5. Name and ingredients list (typed) of each variety required.

              Judging Criteria:

              Presentation / Innovation 0 – 30 points
              Composition 0 – 30 points
              Correct Professional Preparation 0 – 30 points
              Serving 0 – 10 points

               

               

              BEVERAGE CLASSES (LIVE)

              CLASS 23 COCKTAIL CHALLENGE

               1. Duration: 10 minutes
              (5 minutes for table setting up and 5 minutes for cocktail prepara
              tion and presentation.)

              Prepare and present 2 portions of a cocktail using a maximum of 6 ingredients including those from the following sponsor products to complete the cocktail.

               • A maximum of two flavors of Volare liqueur.
              Volare coconut, Volare apricot brandy, Volare espresso coffee, Volare
              green melon, Volare kiwi, Volare watermelon, Volare blackberry,
              Volare blueberry, Volare cinnamon red, Volare raspberry (framboise),
              Volare sour apple, Volare sour grape fruit, Volare butterscotch,
              Volare fruits of the forest, Non-alcoholic range, Volare grenadine
              syrup, Volare lime, Volare simple (sugar) syrup

               Competitors are used to either or both base spirits which is compulsory (Vodka & Tequila) and Liqueur as mentioned above +
              Sugar syrup, Grenadine & Lime from Volare on the day of the competition.

               • No other brands of artificial syrups or purées will be allowed aside from the products provided by the sponsor.

               2.  1 portion to be presented in a cocktail glass with an appropriate garnished, and the other portion into 3 small glasses for tasting by the judges.

              3. Bar tools, such as a shaker, bar spoon, strainer, and bar measures, will be made available.

               4. All other ingredients and choice of glassware must be supplied by the competitor.

              Judging Criteria:

              Creativity and Presentation 0 – 10 points
              Timing 0 – 05 points
              Method of Work 0 – 15 points
              Correct Preparation 0 – 20 points
              Taste

              0 – 50 points

              Judging Criterias

              1. A panel of highly respected international chefs and culinary experts from around the world will judge the competitors.

              2. One of the main criteria for judging of all dishes is the ingredient and method card; these should be professionally presented with a brief description of the ingredients and cooking methods.

              3. The correct naming of the entry is obligatory. All exhibits must be clearly marked on the exhibition table, as well as on the registration form. Please ensure personally that each exhibit carries the correct label.

              4. All exhibits must be original first-time entries whether local or international. Any exhibits found to have been entered and judged elsewhere shall be disqualified.

              5. All exhibits must be completed within the designated time.

              6. The judges will cut into each exhibit for a closer examination.

              7. Inedible ingredients should not be used

              8. Dishes should have a natural and appetizing appearance.

              9. Correct basic preparation, precise and tidy plate arrangement in accordance with today’s modern culinary art/practices suitable for practical restaurant service. 10.Judges will take into account the culinary customs and practices pertaining to participating nations.

              11. Garnishes and trimmings must harmonize with the main piece in quality and taste.

              12. To make practical service possible, clean and exact arrangements with exemplary plating should be achieved.

              13. Competitors must avoid placing food on the rims of plates or arranging food in an unsightly and/or unhygienic fashion.

              14. Points will be deducted for Fruits/Vegetables that are not cut or formed precisely