Scoring Criteria

Criteria	Maximum Score
Suitability in Complementing Food Display As the exhibits are intended for buffet display, they should be designed to complement the overall food presentation.	20 Points
Presentation and General Impression Depending on the materials used, the finished exhibit must create a strong impression based on sound aesthetic and ethical principles.	40 Points
Technique and Degree of Difficulty Judged on the artistry, competence, and expert workmanship involved in the execution or preparation of the exhibit.	40 Points

Criteria	Maximum Score
Variety The display must correspond to the required variety stated in the category.	10 Points
Presentation and Overall Impression The food items displayed must be in harmony with the required quantity and the stated number of persons.	20 Points
Correct Preparation and Naming The names of the dishes must correspond with the recipes. Points are awarded for correct basic preparation.	20 Points
Practical and Up-to-Date Serving Serving methods should reflect current culinary practice and be practical for daily work. Exhibits must be arranged neatly, correctly, and attractively.	20 Points
Taste and Texture Taste, flavour, texture, and overall balance should correspond with modern culinary standards.	30 Points

Criteria	Maximum Score
Design and Composition	30 Points
Technical Skills and Degree of Difficulty	50 Points
Creativity and Artistic Impression	20 Points

Criteria	Maximum Score
Presentation and Innovation	30 Points
Composition	30 Points
Correct Professional Preparation	30 Points
Arrangement and Serving	10 Points

Criteria	Maximum Score
Material Brought / Mise en Place Clear arrangement of materials, a clean working area, proper working position, clean uniform, correct technique, efficient use of time, and punctual completion.	10 Points
Correct Professional Preparation & Hygiene Correct basic preparation of food in accordance with modern culinary standards; practical methods without unnecessary ingredients; punctual delivery at the appointed time; correct cooking techniques for all ingredients, including starches and vegetables; proper kitchen organisation; and strict hygiene.	10 Points
Skill Demonstration of proper cooking skills and technique in the competition.	10 Points
Presentation & Innovation Ingredients and side dishes must be in harmony. Points are awarded for excellent combination, simplicity, originality, clean arrangement, absence of artificial garnishes, and appetising plating.	20 Points
Taste The typical taste of the food should be preserved, properly seasoned, and presented in a way that reflects current standards of quality, flavour, colour, and nutrition.	50 Points

No alcohol.
No pork.
No lard.
No non-halal gelatine.
Ready-cooked sauces prepared at home or in participants’ home countries are not allowed.

Participants must maintain a high standard of professionalism and show respect to fellow competitors, judges, officials, and staff.

Inappropriate language or behaviour will not be tolerated and may result in immediate disqualification.

Participants are responsible for arranging their own health and accident insurance throughout the event.

All participants will receive a certificate of participation.
Winners will be awarded medals.
Gold, Silver, and Bronze medals will be awarded to the top three participants in each category.
A diploma will be awarded to participants whose scores fall below bronze level but meet the required diploma range.

The judges’ decision is final. Any participant who harasses the judges will be disqualified and asked to leave the arena immediately.