THIS COMPETITION IS OPEN TO ALL FULL-TIME STUDENTS STUDYING FOR A RECOGNISED COOKERY QUALIFICATION UP TO NVQ LEVEL 3 OR EQUIVALENT.

Competitors are required to submit a menu for a three course meal for 2 covers and forward to the organisers. Recipes and method for each course must be provided. Any identifying marks will be removed from the entries before they are scrutinised by an independent panel of judges.

Competitors will be selected from these menus. Two hours will be allowed to prepare, cook and present a three course meal for 2 covers. Chefs may be assisted by a commis chef (who must be 23 years or under on 29th April – 1st May 2008) for cleaning and organisational purposes and menu compilation only. No cooking will be permitted by the commis chef but they will receive a certificate ofparticipation.

Stocks and glazes may be used. No prior preparation will be permitted. Competitors will be judged on skills, flavour, taste, butchery techniques, menu balance, presentation and hygiene. Treat the menu as if describing it to a customer.

Duration: 2 hrs

REQUIREMENTS: starter, main course and sweet for 2 covers to be served in course order. It is recommended that the starter be served after 60 minutes. All equipment and ingredients must be supplied by the competitors.

A brief restaurant style typed menu must be displayed on the workstation at all times. Competitors are asked to show as many craft skills as possible in front of the judges.