Student Competition Manual - American Culinary Federation
Student Competition Manual - American Culinary Federation
Student Competition Manual - American Culinary Federation
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Tasting Score Sheet(Local, State & Regional)STUDENT teamTeam:_______________________________________________________ Judge: ___________________________________________________Show:_______________________________________________________ Date: _____________________________________________________(Tasting Evaluation 0-50 points)Signature CoursesCriteria Max. Pts. 1 2 3Serving methods and presentation 10Portion size and nutritional balance 5Flavor, taste, texture and doneness 40Individual Course Scores 55Subtotal/ 3 courses = Signature courses scoreClassical CourseCriteria Max. Pts. ReceivedClassical presentation 5Classical cooking methodology 5Portion size 5Taste 20Total Score 35Overall Menu Composition & Skills DisplayedCriteria Max. Pts. ReceivedFlavor progression, theme, variety of basic 10cooking skills and techniquesTotal Score 10Signature courses scoreClassical course score +Overall menu score +Subtotal =÷ 2 Final testing score =Judges Guidelines for Standards45-50 points Gold40-44.99 points Silver35-39.99 points BronzeJudge’s signature:ACF <strong>Student</strong> <strong>Culinary</strong> <strong>Competition</strong> <strong>Manual</strong> | Revised October 2013 40
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