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Static Classes
Static exhibits will be provided with tables, space
and numbers for each Class entered.
Set up and art work on entries must be completed by
09.30 am and the area cleared by exhibitors and helpers,
for judging to commence. Judging will commence at 10.00
AM sharp.
Entries arriving on the wrong day will not be judged.
Each entry will be provided with a competitor's number.
The competitors must do all work and if in doubt, the
competitor may be required to provide evidence to the
satisfaction of the judges that the work is bona fide.
Competitors must provide their own display and silverware,
mirrors, platters etc.
All display items must not bear identification, I.e.
company logos. All entries must be presented on a suitable
dish. Card for the art work to be supplied by the competitor,
to be displayed with each entry Where there is a restricted
size of entries, points will be deducted for not keeping
within the specified size area. (Maximum area to be
used for display 500 mm x 500 mm).
The judges shall have the right to test, taste and
examine all exhibits. There are no limit to the number
of individual entries in each class. A description and
recipe of the entry must accompany each entry.
Practical Classes- Kitchen
Competitors are to supply all ingredients and equipment
unless otherwise specified.
Competitors to supply two menu cards at the time of
presentation and recipes if requested in class criteria.
The competition rules specify that each competitor must
prepare four covers, one for judging unless stated otherwise.
Competitors are required to clean their stoves and
equipment at the end of the competition. Marks will
be deducted if this is not carried out. The time allocated
for the hot and cold classes will be strictly enforced.
10 minutes to go call and from 5 minutes every minute
will be called. When time is up you will be asked to
"stop work and stand back from your work station
". If you have not presented
your dish at this stage, marks can be deducted at the
judge's discretion.
Workshop installation
Each competitor will have a working area with enough
working surface, fridges and gas cookery and small preparation
area and cleaning area for the use before and after
the event.
De Briefing of each heat commence 15 minutes before
any of the live competition classes.
The duration of each heat is as per competition Schedule
or the heat of each section. Each project has been designed
so that competitors will need to demonstrate most of
the basic skills necessary in accordance with the trade
description from the IFWF committee.
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