Rules & Regulations for the NSSCC 2016

Transcription

1 Rules & Regulations for the NSSCC 2016

2 GENERAL COMPETITION RULES & REGULATIONS (NATIONAL STANDARD) Live Class- Kitchen Competitors MUST supply all food items and the necessary equipment to prepare, cook and serve during the NSSCC. The competition rules specify that each competitor must prepare FOUR (4) covers for judging of each course. 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) If you serve RAW or uneatable food, you will receive a DNC (Did not complete) within the rules of the competition. 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. Extreme care must be taken with all deep fryer style cookers Judges my deem practice by the competitors as unsafe and as you to stop using. Please do not move these around the kitchen once event has started. 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. Team Age Competitors must be 16 years + old at the time of the National Final on the 30 th August 2016.

3 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. Please name all your plates on the underside 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. 4 x Gas Hob Stove STOVES: Note The oven doesn t have a fan.

4 Recipe and Description Cards. Read the following with care Your team must have the correct Recipe and Description cards from the website. 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 $25.00 per copy plus post & packaging. To order a copy please send a cheque made out to "NZCA- PO BOX , Royal Oak, Auckland 1345 or call Carmel on 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 Gold Medal Silver Medal 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. Sponsors & Ingredients For use of sponsors products, please see the following recommendations: Vegetables.co.nz do not include mushrooms in their growing group, so please refrain from using mushrooms as a star in any of your menus The Chicken breast, bone in, skin on (The supreme cut) can start as either a whole chicken OR as a supreme style. The team may then do whatever is required for their designed dish you may serve the breast however you like (with or without the bone/skin). Chicken must be New Zealand Farmed.

5 NATIONAL SECONDARY SCHOOLS CULINARY CHALLENGE 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 SILVERBEET 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 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, $200 Voucher for the winning school from Southern Hospitality and travel assistance to get to Auckland. The regional winning team will represent the region at the National Final, Tuesday 30 th August National Winners will receive a gift pack each from vegetables.co.nz and City & Guilds which includes: - Mini Tablet for each of the winning team members - 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. - Represent New Zealand in Brisbane, Australia at the ISSCC 2016 valued at over $4,000 (including Flights & Accommodation for the team member and teacher) - Chef Mark Wylie (NSSCC Chief Judge) will mentor the team for the ISSCC final in Australia The winning school will receive: - $1,000 voucher from Bidvest - $450 ANOVA Precision Cooker (Sous Vide Circulator) - Blue Seal Evolution Series G504D 600mm Gas Range Static Oven from Moffatt New Zealand worth $7,000. Total prize package of over $17,000!!! Thanks to our sponsors: City & Guilds NZ Chicken - Southern Hospitality Vegetables.co.nz - Potatoes New Zealand A DAY - Bidvest Moffat - (Check out the oven at Blue Seal Turbo Fan ) Please contact City & Guilds if you have any further questions: or pacific@cityandguilds.com or

6 NZ SECONDARY SCHOOL TEA M CULINARY REGIONAL DATES Northland NZ Chefs Northland Salon Northtec 12 th June 2016 Auckland NZ Chef Auckland School Salon MIT 5 th July 2016 Waikato / BOP Waikato Culinary Fare Wintec 8 th July 2016 Hawkes Bay NZ Chefs Hawkes Bay Salon EIT 15 th May 2016 Taranaki NZ Chefs Taranaki/Wanganui Salon WITT 13 th June 2016 Wellington City & Guilds Regional Event Weltec 21 st May 2016 Canterbury / Tasman City & Guilds Regional Event CPIT 14 th June 2016 Southland Southern Lights Otago Polytechnic Cromwell 21 st May 2016 Thanks to our venues:

7 PHOTOS FRO M PAST FINALS

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10 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, it s 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.

11 HO W TO ENTER Please go to Where you can gain all the required information. To enter your regional event please contact the local salon event organizer. Don t forget to check out our Facebook page: Challenge/ Or from your Facebook log in search for NSSCC National Secondary Schools Culinary Challenge Please Note: If the NSSCC is part of a regional event, please DO NOT enter through our website (*some fees may apply for entries)

12 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.