Secondary Professional School of Hotel Services and Business

Secondary professional school of hotel services and business,

Stredná odborná škola hotelových služieb a obchodu,

Na pántoch 9, 831 06 Bratislava, Slovakia

invites you to the

11th year of The International culinary contest called

“EUROPE 2015”

Students will be competing in study fields: cook, waiter, bartender and pastry cook.

Date: 19. – 23.10.2015

Place: Secondary professional school of hotel services and business

Adress: Na pántoch 9, 831 06 Bratislava, Slovakia

The deadline for submitting binding applications for the International contest is October the 05TH 2015. We will be glad to answer all your questions regarding our international culinary contest.

Contacts:

Tel. / fax: (421) 02/ 44 88 35 91, (421) 905 628912

Email: ,

For any further information check our website: http://www.sos-panty.sk

Culinary contest information

The Contest’s topics and goals

The main topic of the culinary contest is creating a menu on the theme of “EUROPE 2013” - 4 courses e.g. appetizer, soup, main course and dessert. In creating the menu there are no limits to your imagination. The evaluation committee will be interested in rating the technological methods used in the preparation of the meals, the application of new knowledge concerning healthy nutrition, visuals and taste of course!

We believe that, participating in international competitions helps both students and teachers to learn using new technologies and raise standards of culinary excellence and professionalism.

Our aim is also to nurture the creativity of the students and teachers and provide a showcase for individual, skills, techniques and styles. We also hope that taking part in an international competition motivates students, makes them more confident and provides a new entertaining experience.

Study fields “Cook” and “Waiter”

General information:

Teams consisting of 2 cooks and 2 waiters will compete in this part of the contest. The competing teams will use their own ingredients and their own items (like cutlery, tablecloths, decoration etc.) during the preparation of the dishes. The culinary contest’s rules also allow the teams to use their own tables and chairs for preparing the ceremonial table. The plotter will provide standard tables – 120 x 80 cm and chairs for teams which will not bring their own equipment. Also we will provide kitchen equipment and flambé trolleys.

As well as teams, individuals will also be evaluated. For each study field contest an expert committee is going to be drawn. The expert evaluating committee in this contest is going to be drawn from the teachers escorting the competing teams, who are specialized in the specific study fields.

In this case, expert teachers specialized in “Cooking” and “Waiting” will be drawn. So, each team will provide one expert teacher for each contest their team competes in. The expert teachers from each competing team will be drawn to the final evaluating committee consisting of three expert teachers.

The organizer reserves the right to limit the number of participating teams with regard to capacity constraints. Applications will be registered in the order in which they are submitted to the organizer.

Contest criteria

Team contests

Cook (1 jury)

v Setting up of the workspace and preparing the ceremonial menu, its delivery, handing-over of the workspace within the time limit of 4hours.

v number of servings needed for each course: 8 (6 for delivery, 1 for the commission, 1 to be exhibited),

v The use of semi-prepared products is not allowed.

v Dishes to be exhibited must be marked with the name of the menu.

v Submitting 3 copies of recipes with coloured pictures.

Waiter (1 jury)

v preparation of the exhibitory ceremonial table for 6 guests within the time limit of 2 hours,

v preparation of the workspace and setting the table for serving a menu for 6 guests, waiting, cleaning up and leave off work,

Individual contest

Bartender (1 jury)

v short drink mixing – aperitif 4 servings, (max. 6 ingredients)

v long drink mixing – soft - 4 servings.

v Drink decorations are not counted as ingredients

Flambéed fruit (1 jury)

v flambéed fruit, 2 servings

v submitting 3 copies of recipes with coloured pictures

The organizational schedule of the international contest in the study fields “Cook” and ”Waiter” will be prepared after the deadline for submitting binding of the application forms and will be sent to the schools taking part in the contest.

Study field “Pastry cook”

General information:

This is an individual contest. In this contest the task for the student is to prepare a dessert of own choice for 4 persons and its public decoration. This contest consists of two parts.

1st part: Backstage - up to 2.5 hours max (1 jury)

v preparation of the cake

v baking of the cake

v preparation of the fillings

v preparation of the decorations...

v contestants have to bring their own ingredients and assisting inventory, available for contestants are pastry ovens, blenders, cooling equipment and cooking equipment.

2nd part: On the podium in front of the public – up to 40 minutes max

v decoration of the dessert using protective gloves

v display 1 serving for the public

v submit 3 servings of the dessert for degustation by the (lucky) evaluation committee

v submit 3 copies of the dessert recipe with coloured pictures and with the stating school’s name and contestant’s name

The contest runs from October the 21th – 22th 2015

Ceremonial evaluation October the 23th, 2015

The organizational schedule of the international contest in the study field “Pastry cook” will be prepared after the deadline for submitting binding of the application forms and will be sent to the schools taking part in the contest.

Stredná odborná škola hotelových služieb a obchodu