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]
The Connoisseur Club 
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