Judging Guidelines

Thursday, 1 March, 2018

Marking criteria for Regional, Metro & National Finals. Read up to impress our 2018 judges!

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 total weight of the complete meal size should be around 500-600 grams. 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.

Competitors are required to bring the following:

  • Clean uniform and footwear
  • Note pad and pen
  • Toolkit
  • Basic small equipment that would normally fit in a toolbox such as dessert moulds, bar mix, piping bags, tongs, etc.
  • Competitors may bring in White China plates (standard plates will be provided at host venues but can vary in quality/style).

NO unauthorized untagged equipment will be allowed into the kitchen.

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 to 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

Do the vegetables taste good

6

Seasoning

8

Harmony of flavour combinations

6

Taste of food preserved

6