ACF PROFESSIONAL Culinary Competition manual

ACF PROFESSIONAL . Culinary Competition manual R e v ise d O c t o b er 2 0 17. Table of contents C h a pt er pg 3 C h a pt er 5 .. pgs 37-43. Goals, Organization and Objectives Competition Scoring and Critiques yy Scoring and Assessments for all categories C h a pt er 2 .. pgs 4-25. Traditional Competition Categories ( PROFESSIONAL ) C h a pt er 6 .. pg 44. yy Category A Cooking Awards yy Category B Cooking yy Culinary Competition Medals yy Category C Patisserie/Confectionery yy Certificates of Participation yy Category D Showpiece yy Medal Policy yy Category E Live-Action Showpieces yy Category F Hot Food Mystery Baskets C h a pt er pgs 45-49. yy Category G Edible Cold Food ACF-Certified Culinary Judge Program yy Category H Ice Carving yy Application for ACF-Certified Culinary Judge C h a pt er pgs 26-31 yy Apprentice Judge Critique Contemporary Competition Categories ( PROFESSIONAL ). Appendix .. pgs 50-73. yy Category KC Contemporary Hot Food yy Culinary Competition Application yy Category KP Contemporary Patisserie yy Judge's Letter of Commitment yy Category KG Green, Sustainable and Local Food Cooking yy Show Chair Competition Checklist yy Waiver of Liability Ice Carving yy Category W Customized Wildcard yy Competition Agreement Form C h a pt er 4.

6 ACF rofessional Competition anual evised ctober 2017 y Unnecessary ingredients should be avoided, and practical, acceptable cooking methods should be applied.

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