Note:

Please read the following regulations carefully. The instructions contained herein are mandatory. Noncompliance with any of the points mentioned could lead to loss of marks or complete disqualifications.

Hygiene

Hygiene is of paramount importance throughout the whole of the Competition. Bad hygiene practice by competitors will result in their disqualification.

Class Description

1. Three-Tier Wedding Cake
2. Tapas competition
3. Petit Four
4. Live Cooking Mystery Box
5. Practical Butchery
6. Five-Course Gourmet Dinner Menu

Required Documents

1. ID card copy of all participants
2. A short profile of each participant
3. Registration form signed by Executive Chef

Result criteria and trophy awards

1.	OCG Trophy winner with gold medals and cash prize	Highest points
2.	First runner up with silver medals and cash prize	Second Highest points
3.	Second runner up with bronze medals and cash prize	Third highest points
4.	Certificate of merit	All participants

Flow of events

DATE	PARTICULARS	TIME
5/10/2020	Three-Tier Wedding Cake	8:00 AM
5/10/2020	Tapas competition	2:00 PM
6/10/2020	Petit Four	8:00 AM
6/10/2020	Live Cooking Mystery Box	2:00 PM
7/10/2020	Practical Butchery	08:00 AM
7/10/2020	Five-Course Gourmet Dinner Menu	02:00 PM

1. THREE-TIRE WEDDING CAKE

1. Minimum of three tiers with a maximum display area of w60 cm x d75 cm, Maximum allowable total height (including socle or platforms) is 75cm.
2. Choice of medium such as sugar paste, rolled fondant, royal icing, chocolate, marzipan, butter cream and sugar
3. Non-edible materials can be used to support each tier and a limited amount of wires can be used for gum paste flowers.
4. The bottom layer of the cake must be edible.

2. PETIT FOURS

1. Five varieties, six portions of each and one presentation plate with one of each variety for the judges inspection
2. Individual weight of each to be 6-14 grams
3. Maximum area w90 cm x d75 cm.

General Guidelines for Petit Fours and Wedding Cake

The following list provides a good beginning checklist of what is considered general guidelines for both competitors who are developing displays and the judges who will evaluate them.

1. Ingredients and garnishes should harmonize.
2. Unnecessary ingredients should be avoided and practical, acceptable cooking methods should be applied.
3. Proper techniques and accepted methods of preparation should be adhered to throughout the display.
4. Competitors are encouraged to use a variety of cooking methods and ingredients
5. Use correct cooking, presentation and flavor combination.
6. Dressing the rims of plate's results in an unacceptable appearance.
7. Fruits must be cut or turned uniformly
8. Binding agents may be used for creams.
9. Avoid all non-edible items.
10. Glazing work should be clean and free of defects.
11. Use practical portion size. In general, portion weight should be in keeping with the norms of accepted practice and nutritional balance.
12. Demonstrate clean, crisp workmanship.
13. Numerical harmonizing of dessert portions, garnishes and accompaniments is required.
14. Properly bake dough or crusts.
15. Display proper thickness for various crusts
16. Cleanly apply icings and glazes of the correct thickness and proper shine.
17. All chocolate work should be properly tempered and the correct thickness.
18. All piping work should be thin, delicate and show accurate workmanship.
19. Coloring used should be appropriate and not excessive.
20. No identification of personal or business affiliation is allowed with the exhibits until the judging is completed.
21. The punctual presentation of each exhibit at the appointed time is urgent.
22. Although table decorations and lighting are not part of the actual judging, a well presented and attractive table will add to the high-quality image that the competitor attempts to project

Judging criteria / points

Sr no	Criteria	Points
1	Preparatory methodology	40
2	Presentation and creativity	30
3	Taste & Texture	30

3. Hot-Food Mystery Basket Competition

Hot-food competitions are those events in which competitors cook and present food to be judged on taste as well as execution of skills and presentation.

This is a "blind judging." There are different judges to evaluate the kitchen and tasting. It is expected that chef competitors will dress in full professional chef's uniform, including hat, apron and kitchen towels during the competition.

Ingredients for the mystery basket will vary in each competition, but they must always be the same for each competitor in any given competition, and must never be revealed in advance. The mystery basket must be approved by the OCG Executives prior to the competition. The following comments will help show organizers prepare a mystery basket:

1. A portion of all mystery box items must be used in the menu
2. Use of whole items with bone and utilization of bones and protein scraps is encouraged to show the fundamental skills of the competitors.
3. In addition to the main items, there should be some salad ingredients if greens are not included in the kitchen staples.
4. Items suitable for a dessert should also be included if a dessert is a required part of the menu.

Team composition

1. A team of 2 chefs to represent each property
2. The team of chefs should be up to the position of chef de partie, not higher.
3. No sex or age constraints
4. Selection of team is up to the discretion of the individual property (competitors must be employed in same role)

Procedural

1. Before the competition and after the judges' briefing, competitors will draw for starting sequence and kitchen assignments.
2. Formulated recipe should be submitted to the Jury panel with your team number mentioned on it
3. Competitors may bring only their tools, i.e., induction pots & pans, hand blender, weighing scale, bowls, trays, knives and cutters.
4. No substitutions for items in the basket can be made. After submitting the recipe menu, each competitor must complete the assignment within the allotted cooking time.

Kitchen Equipment /Facilities

While all competitors may be working in the same kitchen, each must be provided with his or her own workstation. Each station must include the following:

1. Adequate worktable
2. Cooking induction
3. Sink with running water, may be shared
4. Each team should carry all small equipments / tools (pans, chopping board, knives, spoons, weighing scale etc.)
5. A combi oven will be available for sharing if any team wishes to use
6. Garbage receptacles
7. To maintain sanitation, paper towels, plastic wrap, foil
8. Measuring scale to bring by competitors,
9. Large clock in competition area for accurate timekeeping
10. Each team is allowed to carry any number of articles provided they do not carry any ingredients or precooked foods, gravy, garnishes etc.
11. Any assistance will be provided by Marshal chef's ( other than cooking / preparation )

Common Kitchen

The common kitchen will include small ONLY working tables, Combi-Oven & Cooking inductions

Common Storeroom

The common storeroom, from which all competitors may draw, will include, but is not limited to, the items below. All competitors must receive an exact list of items available in the community storeroom at least two weeks before the competition. In no case should items in the mystery basket duplicate items available in the community storeroom.

Minimum mandatory requirements are as follows:

1. Organizers have the ability to increase the current common kitchen. This increase must be approved by the OCG Executives upon submitting of the competition application.

Pastry Community Storeroom

1. Organizers have the ability to increase the current common kitchen. Any increases to the community storeroom must be approved by the OCG Executives upon submitting of the competition application.

Mystery Basket: Professional, Individual

The Mystery basket will contain 1 primary Protein, one supplementary protein, two vegetables, one starch or grain, plus one other misc. item. Portion of all items are required to be used on the menu.

1. No substitutions of mystery basket items are permitted.

Menu Format - 2 portions of a main course, 1 portions for the judges and 1 for display and critique.

Set-up time - 15 minutes

The menu is to be submitted to the kitchen judge during or by the end of your 15 minute set-up time and preparation can begin immediately after the submission of the menu.

Allotted Cooking - 2 hour 45 minutes total - Service window opens at 2 hour and 25 minutes

Allotted Service time - 20 minutes - Serve one portion of all courses within 8 minutes.

Clean-Up - To start immediately at the end of your service time, you will have 20 minutes to clean and clear the kitchen.

Important notes:

1. Formulated recipe should be submitted to the Jury panel with your team number mentioned on it
2. No names or property names should be mentioned on recipe card
3. Pictures taken by organizer (photographer) during the event will be the property of the organizers, and maybe used / published in related PR materials
4. All recipe will be the property of the organizer / sponsors
5. Decision of judges will be final and unquestionable by any individual / property / organizer / sponsor
6. Organizers hold the right to change the flow of events, rules, guidelines at any point of time, any changes will be notified to the participants
7. If any team or an individual person does not meet hygiene standards, that person or team may not be allowed to compete.

Judging criteria / points

Sr no	Criteria	Starter	Main course	Dessert
1	Food Hygiene and safety	10	10	10
2	Preparatory methodology	30	30	30
3	Presentation and creativity	20	20	20
4	Taste & Texture	20	20	20
5	Service	20	20	20
	TOTAL	100	100	100

4. TAPAS

Eight varieties of finger foods with six portions of each, four hot and four cold varieties all presented cold and one presentation plate containing 1 piece of each variety and related accompaniments. Tapas must weigh between 30 to 40 grams each and should be able to be eaten in one bite.

General Guidelines

The following list provides a good beginning checklist of what is considered general guidelines for both competitors who are developing displays and judges who will evaluate them.

1. Ingredients and garnishes should harmonize with the main part of the dish and conform to contemporary standards of nutritional values
2. Unnecessary ingredients should be avoided, and practical, acceptable cooking methods should be applied.
3. Tapas may be served on porcelain, glass, cup fork or spear. They can be accompanied by a sauce and small garnish. They should not require any additional cutlery to be eaten. In addition, they should be practical to pick-up, take and eat.
4. All items should display a variety of techniques, designs and shapes and should be visually appetizing.
5. Platters must also be innovative, colorful and have harmonious flavors
6. Competitors are encouraged to use a variety of cooking methods and ingredients.
7. Use correct cooking, presentation, color and flavor combination.
8. Dressing the rims of the plates results in an unacceptable appearance.
9. Meat should be carved properly and cleanly.
10. Numerical harmonizing of meat portions and garnishes is required.
11. Fruits and vegetables must be cut or turned uniformly.
12. Binding agents may be used for creams.
13. The amount of gelatin used in aspics may exceed normal quantities, but not to the extent that the style of presentation is dependent on the extra gelatin content.
14. Avoid all non-edible items.
15. Food prepared hot, but displayed cold, should not be served on a chemise plate or platter.
16. Dishes prepared hot, but displayed cold, should be glazed with aspic.
17. Dishes prepared hot, but displayed cold, should be glazed with aspic.
18. Sauce boats should reflect the correct amount needed for the platter.
19. Aspic used should refer to the product.
20. Glazing work should be clean and free of defects.
21. Use practical portion size. In general, portion weight should be in keeping with the norms of accepted practice and nutritional balance.
22. Demonstrate clean, crisp workmanship.
23. No identification of personal or business affiliation is allowed with the exhibits until the judging is completed.
24. The punctual presentation of each exhibit at the appointed time is urgent.
25. Maximum area of 60cm x 80cm, no additional lights are to be used, although table decoration is not part of the actual judging, a well presented and attractive table will add to the high-quality image that the competitor attempts to project.

Judging criteria / points

Sr no	Criteria
1.	Preparatory methodology	40
2.	Presentation and creativity	30
3.	Taste & Texture	30

5. Practical Butchery

The practical butchery will take two hours. This time includes bench set up, preparation of ingredients and garnishes and displaying.

All contestants will be provided with the same protein and will have free reign to create what they wish.

General Guidelines

The following list provides a good beginning checklist of what is considered general guidelines for both competitors who are developing displays and judges who will evaluate them.

1. Competitors must attend the competition with clean and suitable personal protective clothing i.e. non-pierce apron, glove, safety shoes etc.
2. Competitors must bring to the competition all tools and equipment i.e. knives, choppers, saws, larding needle, burger press, string, etc. As well as ingredients i.e. meat preparations, marinades, herbs and spices etc.
3. Competitors are judged for individual craft skills, innovation, variation, precision, utilisation and practical application as well as safe and hygienic working practices.

Judging criteria / points

Sr no	Criteria
1.	Food Hygiene and safety	40
2.	Preparatory methodology	30
3.	Presentation and creativity	20
4.	Taste	10

6. COURSE MENU DINNER

One five-course menu gastronomique for one person, prepared hot and presented cold, comprising of one hot appetizer, one soup, one cold appetizer, one main course and one dessert, all with proper portions and contemporary presentations.

General Guidelines

The following list provides a good beginning checklist of what is considered general guidelines for both competitors who are developing displays and the judges who will evaluate them.

1. Ingredients and garnishes should harmonize with the main part of the dish and conform to contemporary standards of nutritional values.
2. Unnecessary ingredients should be avoided, and practical, acceptable cooking methods should be applied.
3. Competitors are encouraged to use a variety of cooking methods and ingredients.
4. Use correct cooking, presentation, color and flavor combination.
5. Dressing the rims of plates results in an unacceptable appearance.
6. Fruits and vegetables must be cut or turned uniformly.
7. Binding agents may be used for creams.
8. The amount of gelatin used in aspics may exceed normal quantities, but not to the extent that the style of presentation is dependent on the extra gelatin content.
9. Avoid all non-edible items.
10. Food prepared hot, but displayed cold, should not be served on a chemise plate or platter.
11. Dishes prepared hot, but displayed cold, should be glazed with aspic.
12. Sauce boats should reflect the correct amount or portion for the item it is accompanying.
13. Aspic used should refer to the product.
14. Glazing work should be clean and free of defects.
15. Use practical portion size. In general, portion weight should be in keeping with the norms of accepted practice and nutritional balance.
16. Demonstrate clean, crisp workmanship.
17. No identification of personal or business affiliation is allowed with the exhibits until the judging is completed.
18. The punctual presentation of each exhibit at the appointed time is urgent.
19. Maximum area 75cm x 75 cm, no additional lights are to be used, although table decoration is not part of the actual judging, a well presented and attractive table will add to the high-quality image that the competitor attempts to project.

Judging criteria / points

Sr no	Criteria
1.	Preparatory methodology	40
2.	Presentation and creativity	30
3.	Taste & Texture	30

Note:

Please read the following regulations carefully. The instructions contained herein are mandatory. Non-compliance with any of the points mentioned could lead to loss of marks or complete disqualifications.

Hygiene

Hygiene is of paramount importance throughout the whole of the competition. Bad hygiene practice by competitors will result in their disqualification.

Competition Entry:

1. The competition will run from 5th to 7th October 2020.
2. Oman Chef's Guild (OCG) in its continuous effort in showcasing and highlighting the talents of the young professionals in the industry and to encourage maximum participation in the competition the OCG absorbs the registration fees of every candidate registered for the competition.
3. Participation in Oman Salon Culinaire organised during the Food & Hospitality Oman 2020 is open to (any one) professionally employed in the preparation of food.
4. A competitor may enter all 5 (Five) classes as he/she wishes.
5. A completed entry-form should be filled with all the required data completed & a passport size photo of the candidate along with the form, the stamp of the company.
6. Completed entry-forms must be endorsed by the Head of Department or General Manager of the establishment concerned.
7. In order to ease the process of registration request you to kindly type in the attached registration form and send via email to businesscentre@nhioman.com
8. The Closing date for receipt of completed entry forms is 15:00 on the 1 of October 2020.
   
   Access to the Venue:
9. The venue for the competition is located at Oman convention & Exhibition Centre.
10. The entrance to the competition is from the car park
11. Access to the preparation area begins at 08.00 hrs & 14:00 hrs respectively for the different slots of the competition each day.
12. Registration of exhibits commences at 08.00 hrs & 14:00 hrs respectively for the different slots of the competition each day.
13. On the first day, Royal Oman Police might delay morning entry due to security checks. Allowances will be made to competitors to make up for any time delays suffered. Salon Marshals
14. A Marshal-at-arms will be recognisable by a badge
15. Marshals are charged with ensuring that the rules and regulations of the Competition are observed by all concerned.
16. Competitors, helpers and visitors are all obliged, without question to cooperate with the marshals at all times. Judging:
17. Judging the exhibits will commence from 11.00 hrs till 12.00 hrs. & 16:00 hrs till 17:00 hrs respectively for the different slots of the competition each day.
18. Exhibits are to be kept open for visitors to view till 19:00hrs.
    Competitors and Helpers:
19. Each contestant is allowed one helper to assist him/her with carrying equipment. No other help is allowed to a competitor within the preparation area.
20. A competitor must wear full; freshly laundered chef's uniform with appropriate headgear and footwear when attending at the exhibition.
21. A competitor's helper must wear full; freshly laundered chef's uniform with appropriate headgear and footwear when attending at the exhibition.
22. If a competitor is incorrectly dressed whilst at the Competition venue, his/her exhibit will not be judged.
23. If a helper is incorrectly dressed he/she will not be admitted to the exhibition.
24. Competitors must not wear any logo, mark or identifying color, which will reveal the identity of the property they work with.
25. Competitors/Helper must wear plain Chef's Jacket, without mark or identifying color, which will reveal the identity of the property they work with.
26. Helpers must not wear any logo, mark or identifying color.
27. Logos, marks and identifying colors provided by the organisers must be worn by the competitor in the position indicated to him/her by the organisers at the time of registration.
28. Logos, marks and identifying colors provided by the organisers must be worn by a helper in the position indicated to him/her by the organisers at the time of registration.
29. A competitor entered in a practical competition must register at least 60 minutes before the commencement of the competition.
30. Any competitor not in place and ready to start at least five minutes before the time a competition commences, will be disqualified.
    Exhibits:
31. Each exhibit must be the bona fide work of the entering competitor. It must be solely the work of the competitor and must be certified as such by his Head of Department or General Manager.
32. Each exhibit must be a completely original work, it must not have been displayed previously (in whole or in part) in any competition or exhibition whether private or public.
33. All exhibits must be of edible substance except for framing, socles and stands where they are allowed.
34. It is forbidden to use any living entity whatsoever as part of an exhibit (e.g. tropical fish).
35. It is forbidden to depict religious, nude or political themes in an exhibit.
36. All exhibits must be suitable for presentation as a decorative item in a family restaurant setting.
37. An exhibit must not carry any logo, label or mark of identification. However, a competitor or his/her helper must be able to identify his/her exhibit if required.
38. Each competitor is responsible for his/her own exhibit and should ensure that it is available in its proper place for judging on the day and time specified.
39. No preparation or finishing of exhibits is allowed in any area except the designated preparation area.
40. Finished exhibits must be placed in the position indicated by the organisers
41. No interference with an exhibit is allowed once the organisers have deemed it as submitted for judging.
42. A competitor must leave the judging area as soon as his/her exhibit is in place or when instructed by the organisers, whichever is the sooner.
43. No competitor or anyone from his/her establishment is allowed to approach or speak with or at a judge without the express permission of the organisers.
44. Unless otherwise instructed by the organisers, competitors must remove their exhibits at 19:00 hrs.
45. If in any case the exhibit is not removed later than 19:00 hrs. The organizers have got full liberty to discard the exhibits and shall not be liable for any losses incurred.
46. An exhibitor may, at the discretion of the organisers, be requested to move his/her exhibit to a separate enclosure to remain for part, or for the duration, of the exhibition.
47. Failure by a competitor to register or exhibit at the specified time could result in disqualification.
    Awards:
48. First, Second and Third prize and certificates and certificates of merit are awarded solely at the discretion of the judges.
49. Cash prizes will be awarded to winners as follows : RO 250 for 1st place; RO 150 for 2nd place & RO 100 for 3rd place
50. The decision of the judges is final and each competitor is required to abide by it without comment.
51. Certificates and Prizes will be presented at 16:00 hrs on the last day at the venue.
52. It is mandatory that all participants are present for the prize distribution ceremony. Prizes or certificate that is not accepted by the competitor or his/her helper at the presentation ceremony will be forfeited, unless prior arrangements are made with the organisers.
53. A competitor or his/her helper must be correctly dressed as stipulated in the rules when collecting the prize or certificates.
    Copyright:
54. All exhibitors and competitors at Food & Hospitality Oman 2020 assign all rights concerning videos, photographs, menus, recipes, exhibits, sound recordings etc. to the Oman Chef's Guild.
    Disclaimer :
55. The organisers are entitled to alter the duration, timing or The organisers reserve the right to limit the number of entries or extend, modify or revoke any of the rules and conditions without being held liable for any claims for compensation whatsoever. of any event.
56. The organisers will not under any circumstances be held liable or responsible for the loss or damage of any exhibit, equipment, goods or personal effects.

Download Registration Form

For More detail Contact Ammar Ahmad at

Ammar Ahmad
Exhibition Manager
+968-92597610
info@foodandhospitalityoman.com