Gastro Uno 2018

Gastro uno 2018

Registration open for the annual cooking competition you can register for the event

on or before 05-10-2018, Friday.

The competition is held at two levels.

Elementary Level

  • I Semester students only
  • One main course with an accompaniment
  • Duration 1.5 hrs

Advanced Level

  • III, V & VII Semester students
  • Plan a three-course menu table d’hote menu of any cuisine, with appropriate accompaniments and garnish.
  • Prepare the costing and price the menu with 40%  profit.
  • Duration of the event 2.5 hours ( Two hours for preparation; thirty minutes for cleaning and presentation.)

Click here to Register


Details of the events:

  • All the ingredients for the menu have to brought by the contestants.
  • The required presentation kit has to be brought by the contestants.
  • Cooking equipment available at the college lab shall be provided to the contestants.
  • All the mis-en-place shall be done at the venue of the competition only.
  • Maximum time allotted for preparation, cleaning, and presentation of the menu for elementary level is 1.5 hrs. 1:00 pm –2:30 pm
  • Maximum time allotted for preparation, cleaning, and presentation of the menu for the advanced level is 2.5 hrs. 1:00 pm – 3:30 pm
  • Three-course menu to be prepared at the advanced level with appropriate accompaniments and garnishes. Two hours for preparation and thirty minutes for cleaning and presentation
  • Elementary level candidates have to prepare a single dish with appropriate accompaniments and garnish. One hour for preparation and thirty minutes for cleaning and presentation.

Judgement Criteria

Criteria Points Skill Set Evaluated
Menu balance 10 Planning Skills
Costing of the menu 10
The practicality of the menu 05
Taste 10 Working Skills
Creativity 05
Presentation (Plating) 05
Consistency 05
Cleanliness of work area 10
Total 60 Points

Planning Skills Explained:

Menu balance – The menu should be balanced in terms of colour, texture, and ingredients used.

Costing & Practicality of the menu – You are preparing a table d’hote menu, you need to find the food cost as well as find the selling price of the menu if the desired profit is 40%

Sample intending and costing format

Name of the Dishes:
The number of portions:
Sl No Ingredient Menu I Menu II Menu III Total Rate Amount
1.
2.
3.
4.
5.
6.
7.
Total

 

Cost per portion =

Selling Price @ 40 % Profit =

Click here to download The sample intending and costing format

The menu and costing should be submitted on : 08-10-2018, Monday.

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