2013 Ginger Bread House Competition Entrant s Guide

Transcription

1 2013 Ginger Bread House Competition Entrant s Guide This guide has been developed as a supplementary resource for the use of those wanting to enter the 2013 Ginger Bread House Competition. For Further information please contact Scott at NBIA on (07) This guide has been prepared to provide entrants to the 2013 Ginger Bread House Competition with additional information on products, criteria in respect to assist in competing in the show. Produced by the NBIA Guide Ginger Bread House Competition

2 2013 Ginger Bread House Competition schedule: Where: Brisbane - National Institute of Baking Australia 5/54 Riverside Place, Morningside 4170 Melbourne - Venue To Be Confirmed. Entries Drop Off: Judging: Public Viewing: Awards and Presentations: 7.00am to 10.30am From 10.30am to 2.30pm Restricted access, Judges and show organisers only From 2.30pm 3.30pm Tuesday Categories: 1. Professional - An Employee, Manager or Owner of a business focused in the Baking or Decorating industries, including Cake Decorators, Bakeries, Patisseries and similar. 2. General - General Public, someone who is not covered by either of the other categories. 3. Apprentice - Apprentice tradespersons (Baking / Pastry Chef) - employed Entries Close: 12pm Monday prior to the show. Download 2013 Ginger Bread House Competition entry forms from or contact Terms and Conditions 1. Open to all employees of commercial establishments (Professional), general public (General) and Apprentices. 2. Entry tickets with Entrant number must be attached directly to products with a bead headed pin. 3. One entry only per individual in each category. 4. All entries, details and associated material including photographic material become and remain the property of the NBIA and the Ginger Bread House Competition organisers. Once the show is finalised after judging & viewing by the public all entries will be donated to Ronald McDonald House Charities Australia. Entries will not be returned to the entrants. 5. Entries will be judged in accordance with the Ginger Bread House Competition guidelines. 6. Lodgment of entries will not be accepted after the specified time; late entries will not be accepted. 7. Entry Fee $15.00 per entry. 8. All complaints, omissions etc are to be addressed to the Baking Industry Association. The judge s decision is final. 9. Official results will not be disclosed until after the judging is complete at the Awards Presentation. Full results will be available within 48hours by request by those who entered only (only those who receive a place will be published). 10. Those who receive a prize will be published on the NBIA / BIAQ websites and submitted to local media outlets. 11. All entries will be consumed therefore they must meet with Food Safety and Hygiene Regulations in relation to materials used, packaging, storage and transport conditions. Non-compliance may result in potential involvement of council authorities and disqualification. Produced by the NBIA Guide Ginger Bread House Competition

3 Entering Ginger Bread House Competition Entering competition is a simple process; an entry schedule is distributed detailing the competition categories, venue, dates, entry costs and a registration form to complete to register your entries. Registration to compete must be completed by the entry cut-off 12pm of the Tuesday immediately prior to the competition and after your registration and entry fees are received by the organisers you will be allocated an entrant number and set of corresponding entry tickets (via ). These tickets serve to identify the products to the organisers without disclosing any of the business names and details to the judges. The judges must therefore judge each item on its merits without any knowledge of which who the item comes from or who has entered. It is vital that each item you enter into the competition has your entrant identification and the category Professional and General. Entrant numbers should be securely pinned to the product (or stuck to the display board). Entries without an entrant identification number must be disqualified. The Judges The judges for the Ginger Bread House Competitions will operate under the guidelines, procedures and rules established by the Baking Industry Association Show Judges Committee with the assistance of the Cake Decorating Society. The Judging Process The judging process is based on the selection of a key item or benchmark item within the category in relation to each element of the judging criteria, industry standard and customer expectation for example; in judging a category the criteria judged first might be General Appearance. The judges will review all the entries in the Category and select the entry benchmark or measure. They will then judge each item against this key measure allocating a score. The judges will do the same with the next judging criteria element and so on. The process is continued for each element of the judging criteria, with each individual category judged separately. Each competition has an assigned head judge who will have a deciding vote where two or more judges have reached a tied result in any category. Disqualifications Entries that do not meet the specified entry criteria either by size, shape, recipe or other reason will be disqualified. Disqualified entries will still be judged and will have points deducted at the discretion of the judge based on the reason for disqualification. Disqualified entries are ineligible to be Category Winner or Gold Medal winners. Disqualified entries will be included in point aggregation for major awards. Getting Your Products to the Competitions Entry to the competitions is available to bakers, pastry cooks, chiefs, cake decorators, association members and general public throughout Australia (as outlined in criteria). For those unable to personally deliver the product to the competition venue may use courier or transport services. Produced by the NBIA Guide Ginger Bread House Competition

4 Care should be taken to adequately pack your items so to avoid any damage during transport. Also special attention should be given to ensure that the transport of product meet food safety standards. Non-compliance will result in disqualification and potential involvement of council authorities. The Benefits of Entering Competitions The benefits of competition are numerous, whether a prize is won or not. By competing, attending and viewing other entries, you will gain valuable experience and information on how you can improve your products and skill levels plus understand how your products are benchmarked against other local entrants. Winning prizes and awards is a big achievement and can have some financial benefits and personal achievement. Promoting your achievements in your shop front, your local newspapers, TV and radio stations can result in significant advantages. Judging Terminology & Criteria Explained The judging of products in competition situations is based on the below listed key criteria areas. Judges will use below as a reference, however each judge will have their own personal system and options. Note: An entry must be positioned on a stable and covered board and be able to be lifted by one person. A heart shaped piece (approx. 10cm wide) of Ginger Bread must be supplied for tasting purposes. General Appearance: - Overall impression of Ginger Bread House 15 points - Using a well presented theme or idea Colour: - Ginger Bread Colour - Use of a variety of colours to lift the eye appeal 10 points Aroma: - Aroma of Ginger Bread - Overall Aroma of product 5 points Originality / Uniqueness: 15 points - Design Unique, difficulty and eye for detail - Decorations Used Skill level, original ideas, matching the theme Technical Difficulty: - Design - Free standing - Piping Work neat and skillful - Decorations Used clean and consistent finish 15 points Produced by the NBIA Guide Ginger Bread House Competition

5 Criteria: The Ginger Bread House is to be built using sheets of baked Ginger Bread. The structure should be totally eatable. There must be no additional artificial support material used to hold the structure, gluing of pieces should be done using icings. The completed Ginger Bread House must be displayed on a cake board or similar and must be able to be carried by a single person. A heart shaped piece (approx. 10cm wide) of Ginger Bread must be supplied for tasting purposes. Entries will not be returned, they will be donated to Ronald McDonald House Charities. Produced by the NBIA Guide Ginger Bread House Competition