COMPETITION CODES AND DESCRIPTIONSDOWNLOADABLE

Code

Name

Description

Details

A1

Market Basket
Asian

A competition for team representatives of ASEAN countries to prepare an authentic three-course Asian meal of five (5) portions consisting of one (1) hot or cold appetizer or soup, one (1) main course and one (1) dessert.

Division: Professional
Competition: Team
Participants: Three (3) Chefs, and Three (3) assistants  to aid with set-up only

A2

Market Basket
Continental

To showcase a team’s speed and detail in preparing a three-course Continental meal of five (5) portions consisting of one (1) hot or cold appetizer or soup, one (1) main course and one (1) dessert..

Division: Professional
Competition: Team
Participants: Three (3) Chefs, and Three (3) assistants  to aid with set-up only

A3

Healthy Lifestyle

 

Live cooking of a three-course set menu  of nutritionally balanced dishes with two (2) portions each consisting of  one (1) appetizer, one (1) main dish and one (1) dessert, applying healthy cooking principles and modern preparation techniques.

Division: Professional
Competition: Team
Participants: Two (2) Chefs, and Three (3) assistants  to aid with set-up only

A4

Modern Contemporary Filipino

A modern family style presentation of contemporary Filipino cuisine that combines the chosen main ingredient with other local ingredients.  Live cooking of a three-course set menu of three (3) portions each consisting of one (1) appetizer, one (1) main dish and one (1) dessert served family style.

Division: Professional
Competition: Team
Participants: Two (2) Chefs, and Three (3) assistants  to aid with set-up only

A5

Breakfast

Live cooking of a four (4) component Asian breakfast tray to serve two (2). Each consisting of one (1) Fresh Fruit Dish, one (1) Cereal and/or Bread and/or Pastry Plate, one (1) Hot Full Main Course, and one (1) Fresh Fruit Juice and/or Tea and/or Coffee.

Division: Professional
Competition: Individual
Participants: One (1) Chefs, and Three (3) assistants  to aid with set-up only

B1

Table Setting

An artistic execution of table setting skills with a suitable menu card based on an Asian menu for four persons with accompanying wines.

Division: Professional
Competition: Team
Participants: Three (3) persons, and Three (3) assistants  to aid with set-up only

B5

Flairtending Showdown

The creation of an original recipe of an alcoholic cocktail concoction containing not more than Six (6) ingredients of ANY COCKTAIL CATEGORY. Competitor must prepare four (4) portions of their cocktail creation with an appropriate garnish presentation on stage with the necessary showmanship in Flairing style.

Division: Professional
Competition: Individual
Participants:  One (1) Flairtender

B2

Bartenders Cocktail Championship

An original recipe of an alcoholic cocktail concoction containing not more than five (5) ingredients. Contestants must prepare four (4) portions of the submitted recipe of a MUDDLED COCKTAIL Category with an appropriate garnish presentation

Division: Professional
Competition: Individual
Participants:  One (1) Bartender

B3

Barista

To prepare four (4) drinks for each set of single espresso, single shot cappuccino and single signature beverage within fifteen (15) minutes.

Division: Professional and/or Student
Competition: Individual
Participants: One (1) Barista

B4

Ice Carving

To showcase and individuals skill and talent in the creation of an artistic ice carved showpiece observing the “Asian Flora and Fauna” theme

Division: Professional
Competition: Individual
Participants: One (1) Ice Carver

C1

Cold Meat
Buffet Platter

A competition that exhibits cold meat banquet platters good for eight (8) persons / servings practicing correct industry preparation techniques, composition, presentation, and standard serving practices.

Division: Professional
Competition: Individual
Participants: One(1) Chef, and Three (3) assistants  to aid with set-up only

C2

Cold Seafood
Buffet Platter

A competition that exhibits cold seafood banquet platters good for eight (8) persons / servings using correct preparation techniques, composition, presentation, and standard serving practices.

Division: Professional
Competition: Individual
Participants: One(1) Chef, and Three (3) assistants  to aid with set-up only

C3

Japanese Boat

A display of various hot, cold, or raw Japanese dishes with garnishes and/or sauces, prepared in a mini boat using new modern culinary techniques.

Division: Professional
Competition: Individual
Participants: One(1) Chef, and Three (3) assistants  to aid with set-up only

C4

Pralines

To present a variety of eight (8) different types of pralines / chocolates each consisting of six (6) pieces.

Division: Professional
Competition: Individual
Participants: One(1) Chef, and Three (3) assistants  to aid with set-up only

C5

Wedding Cake

To showcase an individual’s creativity in preparing and presenting a 3 tiered wedding cake following a given theme, with the use of all edible ingredients.

Division: Professional
Competition: Individual
Participants: One (1) Chef, and Three (3) assistants  to aid with set-up only

C6

Pastry Showpiece

A creative showpiece that features a specific or a combination of decorative sugar, marzipan, bread, and/or chocolate work following a given theme, crafted into an artistic masterpiece.

Division: Professional
Competition: Individual
Participants: One (1) Chef, and Three (3) assistants  to aid with set-up only

S1

Market Basket
Filipino

To showcase a student team’s speed and detail in preparing a three-course Filipino meal of five (5) portions consisting of one (1) hot or cold appetizer or soup, one (1) main course and one (1) dessert served family style.

Division: Student
Competition: Team
Participants: Three (3) Students, and Three (3) assistants  to aid with set-up only

S2

Continental

Live cooking of a five-course Continental set menu  of two (2) portions each consisting of one (1) cold appetizer, one (1) soup, one (1) hot appetizer, one (1) main course and one (1) dessert

Division: Student
Competition: Team
Participants: Two (2) Students, and Three (3) assistants  to aid with set-up only

S3

Healthy Lifestyle

Live cooking of a three-course set menu  of nutritionally balanced dishes with two (2) portions each consisting of  one (1) appetizer, one (1) main dish and one (1) dessert, applying healthy cooking principles and modern preparation techniques.

Division: Student
Competition: Team
Participants: Two (2) Students, and Three (3) assistants  to aid with set-up only

S4

Modern Contemporary Filipino

A modern family style presentation of contemporary Filipino cuisine that combines the chosen main ingredient with other local ingredients.  Live cooking of a three-course set menu of three (3) portions each consisting of one (1) appetizer, one (1) main dish and one (1) dessert served family style.

Division: Student
Competition: Team
Participants: Two (2) Students, and Three (3) assistants  to aid with set-up only

S5

Creative Cake
Decorating

Focuses on the creativity, aesthetic balance and versatility of single tiered cake decoration using the COP 2013 theme “Ultimate Asian Showdown”

Division: Student
Competition: Team
Participants: Three (3) Students, and Three (3) assistants  to aid with set-up only

S6

Plated Dessert

A distinct Asian display of three (3) differentAsian inspired desserts of two (2) portions each consisting of one (1) hot and two (2) cold desserts.  All desserts must contain distinct Asian ingredients.

Division: Student
Competition: Team
Participants: Two (2) Students, and Three (3) assistants  to aid with set-up only

S7

Table Setting

An artistic execution of table setting skills with a suitable menu card based on an Asian menu for four persons with accompanying wines.

Division: Student
Competition: Team
Participants: Three (3) Students, and Three (3) assistants  to aid with set-up only

S8

Bartenders Cocktail Championship

An original recipe of an alcoholic cocktail concoction containing not more than five (5) ingredients. Contestants must prepare four (4) portions of the submitted recipe of a AFTER DINNER Category with an appropriate garnish presentation

Division: Student
Competition: Individual
Participants:  One (1) Student

S9

Culinary Trivia

A battle of the minds that requires a strategy to earn the highest point among competing teams in order to reach the final trivia round and win the challenge.

Division: Student
Competition: Team
Participants:  Three (3) Contestants, One (1) alternate contestant

S10

Dream Team

Live cooking and presentation of a three (3) course menu with the artistic execution of table setting skills and food and wine pairing and service.

Division: Student
Competition: Team
Participants: Four (4) Students, and Three (3) assistants  to aid with set-up only

S11

Flairtending Showdown

Create an original recipe of an alcoholic cocktail concoction containing not more than Six (6) ingredients of ANY COCKTAIL CATEGORY. Competitor must prepare four (4) portions of their cocktail creation with an appropriate garnish presentation on stage with the necessary showmanship in Flairing style.

 

Division: Student
Competition: Individual
Participants:  One (1) Flairtender