Hors d’ Oeuvre Finalé



Event Date: 18-06-2018; Monday

Last date for submitting recipe and indent: 13-06-2018; Wednesday

Time : 2:00 pm – 3:00 pm

Reporting time: 1:45 pm

Venue: ATK

About the event

Candidates selected in the level I competition of “Hors d’ Oeuvre” competition is eligible for participation. Candidates selected for the Level II

Rules &  Regulations

Candidates can prepare any innovative starter dish of any cuisine.

The recipe and indent of the product to be submitted on or before 13-06-2018.

The product should be visually appealing & with the used of appropriate plating techniques. Food Plating Guide

The presentation area should be decked with appropriate accessories.

Recipe card to be displayed in a neat format {Ingredient, weight, cost per portion should be neatly written}

Judging Criteria

The dishes will be judged based on the following criteria

  • Presentation ( Plating technique used, garnish & colour balance in the use of tablecloth/ placemat) [15 points]
  • Cleanliness of the work area. [5 points]
  • Creativity [10 points]
  • Taste [10 points]
  • The practical viability of the Menu [10 Point]



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