City & Guilds Guidelines & Entry Form for the

Secondary School Team Challenge 2014

General competition rules and regulations (National standards)

Live Classes- Kitchen

Unless otherwise stated, competitors MUST supply all food items and the necessary equipment to prepare, cook and serve.

The competition rules specify that each competitor must prepare FOUR (4) covers for judging unless stated otherwise. These are used for tasting by the judging panel

Competitors are advised not to bring additional display materials, as these will not be marked.

Once a live competition in any arena has started no communication may take place between the competitors or between the competitors & support outside the arenas.

If communication does take place then the competitors will be disqualified immediately.

Once a live competition has started no equipment, food, liquids or other associated items for the class may be bought into the arenas for the competitors to complete the task under any circumstances.

When the allotted time is up competitors will be able to continue finishing there event however the following penalties will apply:

- 1 minute late = 5 Marks removed - For every minute after 3 marks removed (to

a total of 10 minutes)

If you have not presented all your dishes, After 10 minutes from allocated finish time, you will not be judged & a DNC or DNP (did not complete or did not present) entered on the judging sheets. With live competitions ALL plates must be off the bench & in transit (within time)

No conferring is allowed between opposing competitors or between competitors and their Coach/Tutor/Manager or anyone outside of the arena, while the competition is underway.

All enquires during the competition should be directed to the Head Judge of the competition. No conferring is permitted in any form. Conferring between parties will result in disqualification from the event.

Full chef whites including hat and neck tie are to be worn.

Marks will be deducted for incorrect uniform

Judge, Head Judge or the safety officer will have the right to have the equipment removed at any time of the competition.

Competitors are required to clean their stoves & equipment at the end of the

competition. Marks will be deducted if this is not carried out.

No trolleys will be allowed in any kitchen other than for transport into the kitchen. All trolleys MUST be removed to a safe place prior to start of the competition.

Under no circumstances will deep fat fryers either free standing with a power source, or on the stove with a temperature probe with oil / fat/ or other frying medium be used in any part of the cooking arena. Deep frying is when the frying medium is over ¼ cm.

Time Allocation all Kitchen classes

The time allocation for the Live Kitchen classes will be strictly enforced. Provided there are no unforeseen difficulties ¼, ½ & ¾ times will be given. A 10 minute to go call & from 5 minutes to go, every minute will be called.

Temperature of food served & the use of temperature probes.

Any protein that is served raw (especially chicken) will not be judged. The plate will be wrapped (marked with class, competitor & bench number) & kept until after the competition has been completed. Temperature probes may be used by the judges to test suitable temperature of served food items.

Liquid nitrogen

May only be used in a class in accordance with the material safety data sheet #0048 as issued by BOC Limited. Any use of this material outside these guidelines will disqualify the competitors immediately.

Equipment & wash up area

ALL platters, props, plates’ equipment & product to be provided by competitors unless otherwise stated in the schedule. These must be marked with the competitor’s number & contact phone number. Competitors are responsible for their own equipment at all times.

The organisers will NOT be responsible for any loss or damage to exhibits, dishes, equipment or personal effects. Competitors are advised to suitability insure dishes for display. It is the individual’s responsibility to cover this personal risk.

No washing up is allowed in any kitchen outside the allocated competition time.

No equipment under any circumstances will be stored in any area overnight or at the end of the final day. All equipment will be discarded 30 minutes after the end of judging of the final competition each day. So please remove ALL equipment.

Recipe and Description Cards.

Read the following with care

All Live Kitchen and Static classes and certain restaurant classes must have the correct Recipe and Description cards as stated in the class schedule above.

Competitors are to supply the required recipe (Including precise weight, ingredient & method of cooking (short version). A description card should also be supplied (As you would wish the dish to be described on a menu). Both must be computer generated & written in English.

In the LIVE Kitchen TWO Recipe card and TWO Description card should be taken into the kitchen for display with your work for the Judging table.

When you provide your recipe/description card for any class, that recipe becomes the property of City & Guilds. It may be reproduced for promotional purposes by the sponsor of the class.

Judging

The decision of the judges in all matters relating to the competitions is final & no correspondence will be entered into. "Guidelines for Culinary Arts & Restaurant Service Competitions"

Competitors are to refer to the latest version of the Competition Guidelines for details of marking criteria. 8th Edition published 2008. $25.00 per copy plus post & packaging. To order a copy please send a cheque made out to "NZCA- PO BOX 24 057, Royal Oak, Auckland 1345 or call Carmel on 0800 692 433.

Awards

The World Association of Chefs Society Guidelines is used for ALL competitions, with regard to the marking system. All competitors start with 100 (‘Gold with Distinction'), with marks deducted for non-compliance with the Guidelines. Competitors can receive Gold, Silver & Bronze medals with certificates in each class.

Medals & certificates will be awarded to competitors who achieve the following marks in each class. A certificate of merit can be awarded at the discretion of the Chief Judge.

100 marks Gold Medal with Distinction. 90-99 Gold Medal. 80-89 Silver Medal. 70-79 Bronze Medal.

Security

Of equipment personal property and Injuries whilst reasonable care will be taken for the security of equipment. The Management team will NOT be responsible for any loss or damage to exhibits, dishes, equipment or personal effects. Competitors are advised to suitably insure all personal equipment bought into the salon. It is the competitor’s responsibility to cover this for personal use.

It is advised that all specialised equipment be named and a contact phone adhered to the base of all equipment. No responsibility will be taken for equipment that has been left behind at the end of the competitions and any equipment left on site at the close of the competitions will be disposed of without further warning.

The organisers accept no responsibility for loss or damages to personal property or injuries whilst competing.

Every confirmed entry in the regional events will receive a $50 voucher from Bidvest to kick start

their training.

A team of two competitors will prepare, cook and present, individually plated four (4) portions of

an entrée and four (4) portions of a main course within 90 minutes. The entrée portions must contain

fresh New Zealand grown LEEK as the principal component of the dish. The main course portions must include at least three (3) fresh New Zealand grown vegetables, one of which must be a POTATO. The protein component is to be from a Chicken Breast, Skin on, and Bone in (One (1) per portion) - cooked and to be compatible with the overall theme, balance and vegetables on the dish. A description card & two (2) recipe cards to be provided Check out www.vegetables.co.nz for seasonal information on vegetables Each Regional winning school will receive a $500 Bidvest voucher to help train for the national

final, a fabulous gift pack for each student with a chef’s jacket for the final, 20 Dudson classic flat

plates for Hospitality competitions and travel assistance to get to Auckland. The regional winning

team will represent the region at the National Final, MIT, Auckland on Friday

12th September 2014

National Winner will receive a gift pack each from vegetables.co.nz and City & Guilds which includes - the two winning students each receive a $2,000 scholarship towards their study of a City & Guilds International Catering Qualification, in a City & Guilds approved training centre of their choice. - an iPad mini each The winning school will receive: - $1,000 voucher from Bidvest - E32D4 Blue Seal Turbofan Oven and Stand from Moffat New Zealand worth $7,000.

CITY & GUILDS SECONDARY SCHOOL

TEAM CHALLENGE

Thanks to our sponsors: City & Guilds – www.cityandguilds.com NZ Chicken - www.pianz.org.nz Southern Hospitality – www.southernhospitality.co.nz Vegetables.co.nz - www.vegetables.co.nz Potatoes New Zealand - www.potatoesnz.co.nz 5+ A DAY - www.5aday.co.nz Bidvest – www.bidvest.co.nz Moffatt - www.moffat.co.nz (Check out the oven at Blue Seal Turbo Fan )

Please contact City & Guilds if you have any further questions:

pacific@cityandguilds.com or 06 280 5291

CITY & GUILDS NZ SECONDARY SCHOOL TEAM CULINARY CHALLENGE

REGIONAL DATES

Northland – NZ Chefs Northland Salon – Northtec – 8th June 2014

Auckland – MIT Secondary Schools Competition – MIT – 2nd July 2014

Waikato – Waikato Culinary Fare – Wintec – 26/27th June 2014

Taranaki – NZ Chefs Taranaki/Wanganui Salon – WITT – 16th June 2014

Hawkes Bay – NZ Chefs Hawkes Bay Salon – EIT – 18th May 2014

Wellington – City & Guilds Regional Event – Weltec – 20th June 2014

Bay of Plenty – City & Guilds Regional Event – Waiariki – 3rd July 2014

Southern Lights (Timaru) – Southern Lights – Aoraki Polytechnic - 10th May 2014

Nelson Marlborough – City & Guilds Regional Event – NMIT – 13th June 2014

Canterbury – City & Guilds Regional Event – CPIT – 23rd June 2014

Thanks to our venues:

City & Guilds Secondary School Challenge 2014

Competitor Number

Team Names (BLOCK CAPITALS): ___________________________________

Please return the completed form to pacific@cityandguilds.com by ___________ 2014, 4pm. Please ensure competitors’ names are spelt correctly.

REGION ENTERING:_____________________________________ The Team Manager must sign this entry form and doing so accepts all competition rules, conditions.

I accept all competition rules and conditions on behalf of the above entrants.

Signature of team manager__________________________________ PRINTED NAME: Date:

Name of School

Postal Address

Contact person/team manager (Teacher)

Team Manager e-mail address

Team Manager Phone #

Team Manager Mobile #

Student Name:

Student Name:

Reserve Student:

Some photos from last year’s National Final:

Other thoughts for your consideration: Leading up to your regional event, you will need to keep the following in mind:

Look at three (3) team members to be involved in the design and build of your dishes. This will then allow you to select the two most committed and have a potential reserve to call on. (Plus helps with clean up!)

Get the students to research current trends, your dishes can have a classical flavor, however please do keep with current industry trends as all our JUDGES will be looking for current dishes and skills for a modern cuisine.

You will need to commit to at least 10 development sessions - These are playing with different concepts and can be down in stages of entrée and main. Then a further 6 sessions that are consider full runs where the student will do both Entrée and Mains – don’t worry if these turn pear shape in the first 2 session, its an eye opener for the team and their skill levels. A further two practices will take up an adjustments made and you will need at LEAST two more full sessions doing the final dish, one of these is likely to also go pear shape, it just always happens. Final 1 or 2 sessions where things run pretty well and timings are kept to.

When you have 5 training sessions to go – DON’T change anything. Keep things focused and believe in your designs

Make equipment and food lists

During the middle section of your training work on how the team is working, make sure their bench is tidy, the team is talking and hygiene is kept to a high standard – All full practices should be in full uniform so they get used to the standard and heat.

Order food wisely – Work out roughly how many sessions are taking place and bulk order. You can supplement some pricy items if required. Use frozen whole chickens for your practices and look at keeping left overs for other classes/functions. (Thighs etc) and look at making fresh stocks.

Use containers and write on them – keep these for each session – if a container with writing on is empty – then it is likely they have forgotten something (good clear visual for them)

Final few sessions, take them to a new environment to practice, maybe even ask a local chef to judge them (however please have a chat with the chef and say your menu is either under development and you would like ideas OR we have our menu all sorted and just want to you judge processes etc).

There is a lot of time commitment involved in these events. Both Students and Teachers will give a lot of their own time, during the practice, things might ‘heat up’ a little, so remember the final goals you have set. This is an experience of a life time and, if the student decides, will set them up for a great career.

Get the schools ‘buy in’ – Try to involve the principle in one of your first and then final practices so they can see how far the learner has come.

Remember to try and enjoy this event….. We are here if you have any questions or concerns.

Uniforms: Please remember to dress for the regionals in full Chef Uniform.

- Shoes can be school leather shoes however must NOT be casual street style as these are unsafe.

- Aprons are best to be full length; however any apron is ok at regional level.

- Please wear chefs paints or as close as you can (Black paints are ok, NO shorts/skirts)

Knives: Please ensure your students have sharp chef style knives, even if they are just cheap knives, they need to be sharp. Equipment: Try to use industry style equipment; however we understand environments and budgets we all have to work in. Just watch things like pots with plastic handles as most regionals and the final will be with Gas. Storage: Look at getting to large plastic bins for store your competition specific equipment in. This allows for easy transport and they can use as dish bins during the event.