45
TAKE-AWAY THEME
PLATTER THEME
Highlighting of imposed products, technical mastery, level of difficulty
/ 55
Highlighting of other products, technical mastery, level of difficulty
/ 15
Work on the sauce / 10
CROSS-TEST CRITERIA
Hygiene for the products, utensils, workstation, uniform / 10
Work organisation, fluidity, distribution of workload between chef and commis
/ 10
Work and highlighting of the blade of beef / 25
Work on the jus/sauce / 10
Technical skill, care taken when preparing the 3 garnishes / 30
CROSS-TEST CRITERIA
Verification of products and appliances/utensils: allowed/not authorised, weight of the tray + presentation base
/ 10
Rational use, products waste optimisation, use of trimmings and leftovers
/ 20
Supervision of the commis (interpersonal, communication, understanding)
/ 5
The 12 judges work in pairs and assess the candidates with an overall score out of 100 points per test. The 6 pairs are split into 2 groups: one for the take- away test and one for the platter test.
MARKING CRITERIA