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BCF Student Cook & Serve Team Challenge, University College Birmingham


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University College Birmingham

Tuesday 2nd April 2019

  • Open to all full time and part-time students.  No age restriction.
  • Teams to consist of 2 chefs and 1 waiter.
  • 1¾ hrs will be allowed to prepare, cook and serve a 3-course menu.
  • Starter, main course and sweet, for 4 covers (2 covers to be served to customers, 1 cover for judging, 1 cover to be photographed)

MENU

Starter

Of competitors’ choice using (tbc) which will be provided by Bidfood.

Main Course

Of competitors’ choice using (tbc) which will be provided by Bidfood.

The dish to be finished with suitable vegetables, potato/garnish to competitors’ choice

Sweet Course

Of competitors’ choice

  • Coffee by the cup will be provided by the college but not included in the judges’ marking criteria.

Bidfood will be supplying (tbc) for the starter and main course in the final.

COMPETITORS MUST PROVIDE ALL ACCOMPANYING INGREDIENTS, including water for diners, bread rolls and butter and any other accoutrements they require for their menu.
WINE

  • Teams to provide their own wines.
  • Only the first course and main course require wine to be served.
  • Dessert wine not required.

Further information for competitors

  • Competitors must provide all their own china, cutlery, linen and glassware.

  • Competitors must provide all their own small and specialist equipment, eg Thermomix, ice cream machine, etc.

  • Wrapmaster will be providing dispensers of parchment paper, foil and clingfilm for competitors to use on the day.

  • Chefs will be marked on culinary skills shown, working methods and hygiene, portion size, taste, flavour, temperature and presentation.

  • Mise-en-place allowed: peeled and washed vegetables and fruit (not cut), stocks, uncooked pastry.

  • Ingredients may be weighed and measured.

  • Marks will be deducted for excessive amounts of mise-en-place.

  • Waiter will be marked on table presentation, greeting and communication, serving of meal, water and wine.

  • All entries must be submitted on the entry forms, signed by the lecturer/mentor and sent by post or email to the address below.

  • All entries will be paper judged on presentation, chosen menu and choice of wine.

Entries to:

Mandy Bennett
Secretary
British Culinary Federation
PO Box 10532
ALCESTER
Warwickshire
B50 4ZY
Telephone: 01789 491218
Email: secretary@britishculinaryfederation.co.uk
Website: www.britishculinaryfederation.co.uk

Closing date: Friday 8th March 2019, but please try and return your entry before then.  Colleges will be notified immediately after the closing date and final details will be forwarded to the successful entries.

AWARDS

1st PLACE

Trophy and framed certificates.

An R2 Table-Top Cutter worth over £1,000 for the college generously donated by Robot Coupe.

Plus prizes for each team member comprising a MicroMix worth £245, donated by Robot Coupe, as well as a prize from Contacto.

2nd PLACE

An R2 Table-Top Cutter worth over £1,000 for the college generously donated by Robot Coupe.

Framed certificates.

Plus a prize for each team member from Contacto.

3rd PLACE

An R2 Table-Top Cutter worth over £1,000 for the college generously donated by Robot Coupe.

Framed certificates.

Plus a prize for each team member from Contacto.

ADDITIONAL AWARDS

  • There will be an award for the best front-of-house finalist.

  • There will be an award for the best kitchen team.

  • Safefood Solutions Food Safety Award to the kitchen team with the best hygiene standards.

Lecturer of each team will receive a special gift courtesy of the British Culinary Federation.

All finalists will also receive an embroidered apron, which should be worn during the competition and for the presentations.

All finalists in the competition will receive a certificate and one year’s free membership of the British Culinary Federation.