UCOL SECONDARY SCHOOLS HOSPITALITY COMPETITION Event ... Secondary... · ucol secondary schools...

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2 3 r d A U G U S TPALMERSTON NORTH

3 0 T H A U G U S TWAIRARAPA

1 6 T H A U G U S TWHANGANUI

UCOL SECONDARY SCHOOLS HOSPITALITY COMPETITION

Event Schedule 2019

Exciting taste buds

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Discover Chef Training & Hospitality at UCOL

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2/ UCOL GRADUATION 2018

Welcome to the 2019 Universal College of Learning Secondary Schools Hospitality Competition. As the Head of School, I encourage you all to use this competition to take up the opportunity to showcase your hospitality skills & meet new friends.

Teachers are encouraged to contact UCOL hospitality lecturers on page 11 to arrange a talk or demo at your school.

All the best and every success in your competition - ‘May you achieve great things’.

Margot Ferrick

Head of School School of Technologies

UCOL is really pleased to support this Secondary Schools Competition. It is great to have you at our place, where the focus is on people developing themselves through learning.

We wish everyone well and recognise that it is a brave thing you do – to put yourself “out there” in competition. Our sincere ‘thanks’ to the many coaches and supporters – without you this just could not happen. Above all enjoy yourselves!

Kia kaha!

Ian Drew & Jan MacGibbon

Programme Leaders Hospitality

FOREWORD

UCOL SECONDARY SCHOOLS HOSPITALITY COMPETITION 2019

UCOL SECONDARY SCHOOLS HOSPITALITY COMPETITION 2019 / 3

11

Entry is open to Secondary School students in Year 11, 12 or 13 studying hospitality.The entry fees for this competition have been sponsored by UCOL.

All competitors are advised to read this event schedule carefully.

Awards100 MARKS - Gold Medal with Distinction

90 TO 99 - Gold

80 TO 89 - Silver

70 TO 79 - Bronze

60 TO 69 - Merit

UP TO 59 - Acknowledgement of Participation

All competitors will receive a certificate. Category winner will receive a sponsor’s gift. The Award ceremony will be at approximately 2pm on competition day.

judgingJudging criteria will be based on 40% professional practise and working method and 60% finished product.

ENTRY & AWARDS


4/ UCOL SECONDARY SCHOOLS HOSPITALITY COMPETITION 2019

We would like to thank the following companies for their support.

SPONSORS



CLASS 1

Cup CakesBy 9.30am

Four cupcakes presented on one plate.

Flavours and presentation are competitor’s choice. The cupcakes must display consistency in size, texture, icing and garnish.

STATIC CLASSES

• All entries must be accompanied with a typed recipe card/dish description.

• The competitor number (issued on the day) must be attached to one of the plates.

• Entry must be the competitors own work.

• Judges will be tasting all exhibits; all garnishes must be edible.

• LATE ENTRIES WILL NOT BE ACCEPTED



CLASS 2 Woodhaven Gardens Inspired Omelette9.30am

A team event of 2 students will have 30 minutes to prepare, cook and serve 2 identical flat omelettes and 2 identical folded omelettes. Serve on separate plates (4 omelettes in total) Both varieties of omelette must contain a vegetable(s) and garnished appropriately.

PRACTICAL CLASSES - Uniform

A minimum standard of dress is required for all events: School uniforms may be worn (trousers only in the kitchen) or Industry standard uniform as follows:

KITCHEN REQUIREMENTS:

• Fully enclosed leather style footwear (e.g. school shoes).

• Black or Blue/white checker Chefs Trousers or School Trousers

• Full length apron

• Long sleeved Chefs double breasted White Jacket

• Chefs Skull cap, Chefs Hat or Hair Net

LIVE KITCHEN CLASSES


• ALL equipment and ingredients to be provided by competitors.

• There will be blenders, kitchen aid mixers, food processors and stick blenders available for use at UCOL if required (Note: Any electrical equipment brought in must have been tested and tagged within the last 6 months and authorised by UCOL staff).

• There will be a compulsory competitor brief 15 minutes prior to the competition start time.

CLASS 3

café sandwichBy 10.30am

Competitors have 45 minutes to prepare and present two individual plates, each for one person suitable for a lunch service. The sandwiches must be identical and filled with a minimum of four components, butter/margarine spreads do not count as a filling. Protein ie. meat/fish is not a compulsory component. This may be served warm, hot or cold which must be clearly stated on the recipe card.

CLASS 4 Pasta Dish11.30 am

Prepare, cook and serve two identical portions of a pasta dish, to be individually plated within 45 minutes. Bought or homemade pasta may be used.



CLASS 6 Non-Alcoholic Mocktail10.00am

Heat times will be advised if required.

Competitors are required to produce 1 fruit based and 1 cream based non-alcoholic mocktail (2 glasses of each). Mocktails are competitors own choice and can be classic or innovative. Fruit and garnishes are permitted but must have some significance to the mocktail.

Competitors will have 5 minutes to setup and 15 minutes to complete their mocktails.


• ALL equipment and ingredients to be provided by competitors unless stated.

• There will be blenders available for use at UCOL if required (Note: Any electrical equipment brought in must have been tested and tagged within the last 6 months and authorised by UCOL staff).

• There will be a compulsory competitor brief 15 minutes prior to the competition start time.

CLASS 5 Barista9.30 am

Heat times will be advised if required.

Please note: only competitors with prior training on a commercial espresso machine are eligible to enter this class.

Competitors will be allowed 5 minutes preparation time to condition the espresso machine, the grinder and set up any additional equipment, then 15 minutes to prepare and present 2 each of the following beverages: a single shot espresso and single shot flat white.

Competitors will be given coffee beans, milk and sugar sachets, as well as cups, saucers etc., although competitors do have the option to supply their own service equipment if desired.

LIVE RESTAURANT CLASSES


PRACTICAL CLASSES - Uniform

A minimum standard of dress is required for all events: School uniforms may be worn or Industry standard uniform as follows:

FRONT OF HOUSE REQUIREMENTS:

• Leather style dress shoes in good condition.

• Black dress trousers/skirt OR School uniform

• Long sleeved white shirt or blouse

HAIRHair shall be worn back and restrained, if longer than the top of the collar; the restraint shall be suitable to competition standards.


All entries must be on the official entry form and be received by organizers no later than Friday 1st August 2019. Entries can be emailed to Ian Drew: [email protected]

All competitors must report on arrival to the Registration Desk NO LATER THAN 30 minutes prior to their event and to the competition entry area 15 minutes prior to their event for a judges briefing.

ALL equipment and ingredients are to be provided by competitors unless otherwise stated. Competitors are responsible for their own equipment at all times. The organizers do not accept any responsibility for loss or damage to any equipment or associated items of display within the competition.

GENERAL INFORMATION – ALL CLASSES

The organizers reserve the right to limit numbers and entries in any one class, or cancel a class should there be a need to.

The decision of the judges in all matters relating to the competition is final and no correspondence will be entered into.

DANGEROUS MATERIALS:

No Liquid Nitrogen is permitted for this competition.



BEFORE THE COMPETITION:

READ over your entry criteria CAREFULLY. Ensure you meet all the requirements of your class.

Practice a few times, adjust and practice again - the last practice should be under time pressure. Ensure you collect all your equipment the night before the competition - Recheck!

Check you have your recipe sheets. Mark the underside of all your plates. REMEMBER sometimes simple flavours & designs are best! Check your uniform - IRON it!

DURING THE COMPETITION:

• Arrive at least 30 minutes before your Class/Heat and register for competitor number.

• Enter Class, once allowed by Head judge, set up your workstation (tidy!). Use a time plan to keep you on track.

• KEEP TIDY AND CLEAN. Remember food safety practices.

• Serve on appropriate plates/dishes/glassware - correct temperature, clean and streak free.

• All competitors must do their own work - NO coaching from other persons.

• Static displays cannot be removed until end of competition day.

IMPORTANT NOTES

AFTER THE COMPETITION:

• DO NOT leave your bench/work area until the Class judge has checked your workspace.

• Kitchen classes: Leave your oven on. Box everything up as quickly as possible so the next class can come in (your helpers can assist you). ALWAYS be mindful of other competitors.



VENUE:WHANGANUI

Contact person:

Jan MacGibbon

p 0800 GOUCOL Extn. 63858;

e [email protected]

Atrium (and E Block), 16 Rutland Street, Whanganui

CAMPUS CONTACTS


PALMERSTON NORTH

Contact person:

Ian Drew

p 0800 GOUCOL Extn. 70911; 021823431;

e [email protected]

Block 9, 23 Queen St Palmerston North

MASTERTON

Contact person:

Ian Drew

p 0800 GOUCOL Extn. 70911; 021823431;

e [email protected]

Café (and K Block), 143-159 Chapel Street, Masterton

PARKING (PALMERSTON NORTH ONLY)

If parking in any UCOL car parks at the Palmerston North campus, drivers must pick up a visitors pass on arrival and place on the vehicle dash—drivers must also have a pay and display ticket ($2). The car parks are policed by UCOL contractors and you are liable to a fine if you do not comply with the written instructions displayed at each car park entrance.


ASK US OR YOUR SCHOOL ABOUT OUR “U-SKILLS” STUDY RANGE

COMPLETE AND EMAIL TO [email protected].

ALL ENTRIES MUST BE RECEIVED BY 4PM FRIDAY 1ST AUGUST 2019.

ALL DETAILS MUST BE COMPLETE & PLEASE PRINT IN BLOCK CAPITALS

PERSONAL DETAILS (PRINT your name clearly, as this is the name that will appear on your certificate)

First Name

Family Name

Name of School

Year (tick one) 11 12 13

Teachers Name

Teachers Phone

Teachers Email

Class # Class Name

Signature

Name

Date

EMAIL TO Ian Drew [email protected]

OFFICIAL ENTRY FORM Competitor Number (office use only)



Zach Meads UCOL Chef

Training Graduate

UCOL . AC .NZ

DISCOVER YOUR CAREER WHILE YOU ARE STILL AT SCHOOLUCOL offers study options that complement in-school study. You can gain NCEA credits while gaining industry knowledge.

ASK US OR YOUR SCHOOL ABOUT OUR “U-SKILLS” STUDY RANGE

How will you Make a Difference?

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UCOL SECONDARY SCHOOLS HOSPITALITY COMPETITION Event ... Secondary... · ucol secondary schools...

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