Student Competition Manual - American Culinary Federation

Local and State CompetitionBecause of the number of student teams wishing to compete for the regional title, an elimination process must take placeto comply with the ACF ruling that only one team per state can vie for the championship.Any number of teams within a chapter or city may be organized and managed by interested chefs and chef-instructors. These teamsmay then compete, using the guidelines for state competition outlined in this manual, to determine which team will advance to thestate level competition. Alternatively, all teams may compete at the state level, provided there is agreement with the host of the statecompetition. For this competition, all recipes with photographs must be supplied to the lead judge before the start of the event.All approved culinary teams are eligible to compete at the state level for the title of ACF Student Team StateChampions. The winning team goes on to represent its state at the ACF Student Team Regional Championship, whichis held at the respective regional conference.NOTE:All state competitions will be held in accordance with ACF competition guidelines and must be completed a minimumof 30 days before the respective regional conference.It is the responsibility of the state competition organizer to inform the ACF national events management team of thestate winners.Local and State competitions will consist of two phases:1. A skills salon2. A cooking phase that consists of four courses; of which one will be an assigned classical dish*. Courses are:a. Fish starterb. Saladc. Main plated. DessertRegional CompetitionAll state champion teams are eligible to compete at the regional level for the title of ACF Student Team RegionalChampions. There will be no exceptions to the rule of one team per state.Regional competitions will consist of three phases:1. A cold-food presentation2. A skills salon3. A cooking phase, which consists of four courses; of which one will be an assigned classical dish*. Courses are:a. Fish starterb. Saladc. Main plated. DessertACF Student Culinary Competition Manual | Revised October 2013 32