EduCater National Culinary Challenge 2006
Tuesday, 7th March 2006 in the Institute of Technology, Tallaght
The EduCater National Culinary Challenge is a college team challenge for Culinary Arts students. It challenges the team members to excel in their demonstration of aspects of their culinary arts programme and to compete with other colleges in doing so. The overall challenge is comprised of three individual challenges:
Creative Cuisine Challenge
Food Safety & Nutrition Challenge
Gastronomy Research & Communication Challenge
Creative Cuisine Challenge
Team Members: 2 students
Challenge: In two hours produce three creative dishes;
A starter with a Mediterranean or an Asian influence
A main course suitable for a vegan
A dessert incorporating fruit and vegetables
Food Safety & Nutrition Challenge
Team members: 2 students
Challenge: Demonstrate a high level of food safety knowledge and nutritional knowledge and understanding through an interactive session with the judges.
Food Safety: Design, present and explain a series of four
creative food safety posters on the theme “Good pre-requisites
build the foundations for a HACCP system”.
Nutrition: The team will be questioned on each of the
current dietary trends of Low-salt, Low-fat, Low- Carb,
Low-sugar into menu-planning and asked to outline innovative
menu ideas
Gastronomy Research & Communications Challenge
Team Members: 2 students
Challenge:
Give a ten-minute innovative presentation on the topic
"Changing culture, changing tastes, changing food trends and modern menus-the role of classical cooking?"
The presentation will be followed by a question and answer session from the judges.
The National Culinary Challenge Award 2006
The winning team will be presented with:
A unique meal experience in the prestigious L'Ecrivian Restaurant
The National Culinary Challenge Perpetual Trophy
Lecturer/college prize
Full details of prizes will be confirmed early February 2006
National Culinary Challenge Rules & Regulations:
All team members must be studying the National Certificate in Professional Cookery (full time or apprenticeship-day release) in the college year 2005/06.
Maximum number in a college team is six. The maximum number per team of second year students including year 3 day-release, is four.
To encourage teamwork and to draw out the strengths of team members, each team member can only compete in one of the competition challenges.
Results of each challenge will be given in points for each team.
The judge’s decision for each challenge will be final.
The overall points awarded to the team i.e. the summation of the points from the three challenges will determine the overall winner.
Registration: Registration of the college team should take place on or before Friday 3rd February 2006
Fee for registration is €50 per team.
Names of all team members and substitutes to be given on the registration form. Any changes in names should be forwarded to EduCater before Friday 3rd March 2006
Creative Cuisine Challenge
Three creative dishes; a starter with a Mediterranean or Asian influence, a main course suitable for a vegan and dessert incorporating fruit and vegetables. Dishes to be produced and served in two hours.
The Vegan main course should incorporate pulses and grains. Other ingredients may also be used.
Two portions of each dish to be produced.
All ingredients and equipment to be provided by the team members.
Basic preparation only may be carried out in advance of the start time to include;
i. Pre-weighed ingredients
ii. Basic stocks
iii. Initial preparation of fruit and vegetables (peeled, topped and tailed)
iv. Pre-soaking of pulses
No other advance preparation can be done.
Cleaning products will be provided
This challenge will commence at 10.00 a.m.
Printed copies of the menu and the recipe for each dish to be submitted to EduCater by Wednesday 22nd of February. These will be displayed on the day and given to the judges in advance of the competition.
Access to the competition area will be from 9 a.m.
Food Safety & Nutrition Challenge
A. Food Safety
Each team to design and produce four creative food safety posters A3
size on the theme’ Good pre-requisites build the foundation for a HACCP
system’.
The posters should communicate aspects of pre-requisites to
implementing a food safety management system /HACCP system.
Students will be required to provide a separate colour copy (A4 or A3) of
the poster for judging. This should be handed in at time of registration.
During the competition, the team will be required to present their
posters to the judges outlining the key points they intended the poster to
communicate.
Students will then be required to answer questions on their poster, on
pre-requisites to implementing a HACCP system and on an overview of the key
HACCP principles.
Following their challenge, students will be required to display the food
safety posters in the lecture theatre.
B. Nutrition
Judges will question the team on dietary trends and their menu ideas, confiding is allowed before the team gives the final answers.
In preparation for the competition, the team will carryout research on the dietary trends.
Suggested headings for research: Definition of dietary trend, reasons for trend, dietary implications of excess of this food, influence of marketing and media, customer expectations, foods researched, food-labelling, food alternatives, menu-planning considerations, difficulties in cooking.
Each team to submit in writing at registration on the day their innovative menu ideas. These will be communicated to the judges prior to the challenge.
A maximum of four visual props can be used to support answers example poster, PowerPoint slide (not a slideshow), physical object, photograph/ image etc.
Only teams that have completed their challenge will be allowed in the auditorium during the competition.
Gastronomy Research & Communications Challenge
An innovative presentation on the given theme ‘Changing culture, changing tastes, changing food trends and modern menus-the role of classical cooking’?’ to be given by the team members’. The presentation should demonstrate evidence of research and good communication skills
A variety of communication methods should be used
Ten minutes will be allocated per team to complete this
challenge
Five minutes set-up time will be allowed for each team
Rehearsal and assembly of props in the lecture theatre
from 1 p.m. – 2 p.m.
A one page outline format of the presentation to be
submitted to EduCater by Wednesday 22nd of February
2006.
This outline should identify the:
i. Main points (headings) in the presentation
i. Communication methods which will be used
Ii. Communication equipment which will be required
EduCater will confirm the availability of the equipment required by Friday 24th February 2006.
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