Download Class 58 – High School Teams Event

Class 10 – Waikato College Challenge Team Skills - Secondary School Culinary
RESTAURANT SERVICE MARKING SHEET
Judges Name:
PRESENTATION
Appropriate dress?
Personal grooming and hygiene?
Deportment?
MISE EN PLACE
Work methods and habits
Correct and clean table setting?
Sideboard setting?
COMMUNICATION
Appropriate greeting and seating?
Menu and wine explanation?
Appropriate response to guest inquiries?
Rapport with guests?
Appropriate language?
FOOD SERVICE
All guests served at same time?
Clearing of items from right?
Crumbing down?
Correct use of waiter’s cloth?
Host served last, consistently?
BEVERAGE SEVRICE
Presentation of wine (bottled Water)?
Serving of wine?
Serving host?
PROFESSIONALISM AND FLAIR
Style and finesse?
Confidence?
Workflow?
Utilisation of energy and movement?
Liaison with kitchen?
Consideration to competition environment?
Safety ad hygiene?
TOTAL
SUB TOTAL (A) (total divided by 2)
Competitor
No.
Allocated
Marks
5
1
3
1
15
5
5
5
20
4
5
4
4
3
18
4
4
4
2
4
11
4
4
3
31
5
5
5
4
5
2
5
100
50
Class 10 – Waikato College Challenge Team Skills - Secondary School Culinary
Competitor
HOT KITCHEN MARKING SHEET - Taste
No.
MAIN
PRESENTATION
Allocated
Marks
10
Visual appeal
Fits description on menu card
Clean arrangement & dish
Appropriate size dish
Dish suitable temperature
COMPOSITION & ORIGINALITY/INNOVATION
5
Flair
Interpretation of classics
Originality of ideas
TASTE/FLAVOUR
10
Flavours harmonizing/complementary/compatible
Does the dish satisfy
Seasonings appropriate
Does the dish taste good
BALANCE
5
Colour
Ingredients
Textures
Flavour
DEGREE/CONTROL OF COOKING
10
Controlled cooking processes
PORTION SIZE
5
Appropriate for the course
REALISTIC TO 2015
5
Would a customer buy it
Modern approach to todays nutrition, balance of protein starch,
vegetables
SUB-TOTAL (C) - Main
50
Class 10 – Waikato College Challenge Team Skills - Secondary School Culinary
ENTREE
HOT KITCHEN MARKING SHEET - Taste
PRESENTATION
Competitor
No.
10
Visual appeal
Fits description on menu card
Clean arrangement & dish
Appropriate size dish
Dish suitable temperature
COMPOSITION & ORIGINALITY/INNOVATION
5
Flair
Interpretation of classics
Originality of ideas
TASTE/FLAVOUR
10
Flavours harmonizing/complementary/compatible
Does the dish satisfy
Seasonings appropriate
Does the dish taste good
BALANCE
5
Colour
Ingredients
Textures
Flavour
DEGREE/CONTROL OF COOKING
10
Controlled cooking processes
PORTION SIZE
5
Appropriate for the course
REALISTIC TO 2015
5
Would a customer buy it
Modern approach to todays nutrition, balance of protein starch,
vegetables
50
SUB-TOTAL (B) – ENTRÉE – (Total divided by two)
25
Class 10 – Waikato College Challenge Team Skills - Secondary School Culinary
DESSERT
HOT KITCHEN MARKING SHEET - Taste
PRESENTATION
Competitor
No.
10
Visual appeal
Fits description on menu card
Clean arrangement & dish
Appropriate size dish
Dish suitable temperature
COMPOSITION & ORIGINALITY/INNOVATION
5
Flair
Interpretation of classics
Originality of ideas
TASTE/FLAVOUR
10
Flavours harmonizing/complementary/compatible
Does the dish satisfy
Seasonings appropriate
Does the dish taste good
BALANCE
5
Colour
Ingredients
Textures
Flavour
DEGREE/CONTROL OF COOKING
10
Controlled cooking processes
PORTION SIZE
5
Appropriate for the course
REALISTIC TO 2015
5
Would a customer buy it
Modern approach to todays nutrition, balance of protein starch,
vegetables
50
SUB-TOTAL (D) – Dessert – (Total divided by two)
25
Class 10 – Waikato College Challenge Team Skills - Secondary School Culinary
WORKING METHODS
HOT KITCHEN MARKING SHEET - Floor
Judges Name:
PROFESSIONAL PRACTICES
Competitor
No.
Allocated
Marks
25
Personal Presentation
Set up work station
Hygiene Practices
Technical skills displayed
Competent use of equipment
PROFESSIONAL PREPARATION
(Working Methods)
25
Good utilisation of time/organisation skills
Correct methods of preparation
Efficiency
Wastage
Acceptable methods of cookery
SUBTOTAL (E) - FLOOR
50
SUBTOTAL (A)RESTAURANT
SUBTOTAL (B) ENTREE
SUBTOTAL (C) MAIN
SUBTOTAL (D) DESSERT
SUBTOTAL (E) KITCHEN FLOOR
50
SUB TOTAL
200
TOTAL PERCENTAGE (sub total divided by two)
100
25
50
25
50