Judging Guidelines

Wednesday, 1 March, 2017

Marking criteria for regional and national finals.

It’s essential to use the same set of rules and guidelines across all regions. The assessment of the Nestlé GOLDEN CHEF’S HAT AWARD reflects hot competition guidelines set by the Australian Culinary Federation for junior chefs. The objectives of the Australian Culinary Federation guidelines are to determine a universal set of criteria that could be easily understood and practically implemented to achieve a national standard. The objectives of the World Association of Chefs Societies guidelines are to determine a universal set of criteria that could be easily understood and practically implemented to achieve a global standard.

The composition must be well balanced in a correct proportion of fat, carbohydrates, proteins, vitamins and fibre. It’s also important that the colours harmonise and the dish shows practical application.

Menu descriptions are to be supplied and all dishes must be of edible materials.

Team members are required to bring the following to each cook-off:

  • Clean & ironed uniform and footwear
  • Notepad and pen
  • Toolkit
  • Basic small equipment that would normally fit into a toolbox (e.g. dessert moulds, Bamix, piping bags, tongs etc.)
  • Reference books (optional)
  • Competitors may bring in White China plates (standard plates will be provided at host venues but can vary in quality/style)
  • NO unauthorised equipment will be allowed into the kitchen
  • All electrical equipment must be tagged


Teams will be given 2½ hours to prepare, cook and present a 2-course meal (main course and dessert course) in all Regional and Metro Cook-offs.

Teams will be given 4 hours to prepare, cook and present a 3-course meal in the National Final Cook-off.

Each team starts with 100 points and points are deducted in accordance with the following measurable elements:

MIS EN PLACE

10 points

Personal Presentation        

3

Set up work station

4

Correct Mise en place level

3

 

 

PROFESSIONAL PREPARATION

30 Points

Hygiene Practices

5

Technical skills displayed

5

Correct methods of preparation

5

Wastage

5

Efficient utilisation of time/organisation skills

5

Service

5

 

 

Presentation

10 Points

Suitable temperature

1

Originality/flair

2

Appropriate too class/true to menu description

2

Portion size

1

Clean arrangement & dish

2

Nutritional balance

2

 

 

Taste

50 Points

Does the main item taste good

6

Balance of textures

6

Does the sauce/garnish taste good

6

Balance of flavours

6

Does the vegetables taste good

6

Seasoning

8

Harmony of flavour combinations

6

Taste of food preserved

6

 

Medals will be awarded to the following levels for each course:

  • Bronze, 70-79 points
  • Silver, 80-89 points
  • Gold, 90-99 points
  • Gold with distinction, 100 points