Student Competition Manual - American Culinary Federation
Student Competition Manual - American Culinary Federation
Student Competition Manual - American Culinary Federation
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National Tally Score ShEETSTUDENT teamTeam:Show:Date:JudgesPrinted NameSignature1.2.3.4.5.6.7.Kitchen/Floor ScoresJudge 1 0-40Judge 2 0-40Judge 3 0-40Judge 4 0-40Judge 5 0-40Judge 6 0-40SubtotalService/Tasting ScoresJudge 1 0-60Judge 2 0-60Judge 3 0-60Judge 4 0-60Judge 5 0-60Judge 6 0-60Subtotal÷ number of judges= Final Kitchen/Floor Score(0-40 Points)÷ number of judges= Final Kitchen/Floor Score(0-60 Points)Final kitchen/floor scoreFinal service/tasting score +Subtotal =Final Score (Subtotal / 2.5) =Award/Medal(0-100 Points)(0-40 Points)Award Guidelines36-40 points Gold32-35.99 points Silver28-31.99 points BronzeACF <strong>Student</strong> <strong>Culinary</strong> <strong>Competition</strong> <strong>Manual</strong> | Revised October 2013 46
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