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
  3. Sponge cake can be prepared in advance. Decorating and using sponsors product in front of the judges.
  4. Competitors must use fresh fruits. Coulis, jam, compote and glaze decoration can be prepared in
  5. Sponsor product will notify later.
  6. 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

ARTISTIC CLASSES (LIVE)

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:
  • 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. Frames and wires support are allowed but must not be exposed.
    3. Points will be deducted for non-compliance.
    4. Maximum height 150 cm (including base)
    5. Equipment provided by the organizers:
      • An area of 90 cm x 60 cm to display a showpiece

Judging Criteria:

Presentation and Innovation 0 – 30 points
Composition 0 – 30 points
Professional Preparation 0 – 40 points

DISPLAY CLASSES

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)
  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 – 30 points
Composition 0 – 30 points
Professional Preparation 0 – 40 points

DISPLAY CLASSES

CLASS 5 3 DESSERTS (DISPLAY)

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

      1. 1 hot presented cold
      2. 1 chocolate based
      3. 1 freestyle suitable for a la carte service
    2. Practical and up-to-date presentation is required.
    3. Display Area 60 cm x 60 cm.
    4. Showpieces are allowed but will not be judged.

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 Fish Fillet on the day of the competition. The type of fish cut will be notified.
  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 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 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 on the day of the competition. The type of meat cut
    will be notified.
  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

HOT COOKING CLASSES (LIVE)

CLASS 8 HOT COOKING – SEAFOOD 
  1. Duration: 45 minutes
  2. To prepare and present 2 portions of a main course FREE style.
  3. Each competitor will receive Seafood on the day of the competition. The type of seafood will be notified.
  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 20 points
Innovation 5 points
Service 5 points
Presentation/Innovation 10 points
Taste & Texture 50 points

HOT COOKING CLASSES (LIVE)

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 Poultry on the day of the competition. The type of poultry will be notified.
  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

HOT COOKING CLASSES (LIVE)

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 Lamb on the day of the competition. The type of meat cut will be notified.
  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

HOT COOKING CLASSES (LIVE)

CLASS 11 DESSERTS
  1. Duration: 1.5 hours
  2. To prepare and present two different desserts two portions of each.
  3. A minimum of 3 items to be used from the sponsor products which is notified.
  4. Sponsor Ingredients will be provided on the day of the competition.
  5. Other ingredients for the garnish and decoration to be supplied 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

HOT COOKING CLASSES (LIVE)

CLASS 12 RICE DISH

1. Duration: 30 minutes

2. To prepare and present one rice dish for 2 portions served on two separate plates.

3. 50% of the ingredients must be rice and you are allowed to bring cooked rice.

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

HOT COOKING CLASSES (LIVE)

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. Plated to be supplied by the competitor
  5. All ingredients 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 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 which is notified.
  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.
  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 SOUP 
    1. Duration: 30 minutes
    2. To prepare & present two separate innovative soups one vegetarian and one seafood.
    3. Two servings of each in two separate bowls.
    4. Bowls and 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 minutes
    2. A) Perfect Omelet
    • To prepare a perfectly cooked Omelet (Free Style 3 Eggs)
    1. 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.

    1. No Pork allowed. Can use chicken/turkey bacon ham.
    2. 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 which is notified.
    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.
      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)

      1. Upon registration samples of the sponsor tea product will be provided.
      2. All other ingredients to be supplied by the competitor.
      3. 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. The Sponsor products will be notified.
      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.

      1. 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

       

       

      BEVERAGE CLASSES (LIVE)

      CLASS 21 LOW WASTE CATEGORY

      1. Individual Competition: Open to all professionals only

      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.