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ACF STUDENTculinary competition manual

ACF Student Culinary Competition Manual | Revised October 2017 1

Chapter 1 pg 2Goals Organization And Objectives

Chapter 2 pgs 3-9Traditional Competition Categories (Student)bull CategorySACooking

bull CategorySBCooking

bull CategorySCPatisserieConfectionery

bull CategorySDShowpiece

bull CategorySGEdibleColdFood

bull CategorySHIceCarving

Chapter 3 pgs 10-13Contemporary Cooking Categories (Student)bull CategorySK-HotFoodCooking

bull CategorySP-PracticalampContemporaryPatisserie

Chapter 4 pgs 14-26Competition Scoring and Critiques

Score sheets

Chapter 5 pgs 27-30Competition Organization

Chapter 6 pgs 31-39Student Team Competition

appendix pgs 42-58Show Chair Competition Checklist

copy2010 American Culinary Federation Inc All rights reserved No part of this document may be disclosed or reproduced in any form without express written consent of the American Culinary Federation

TAblEof contents


Goals of ACF Approved Culinary CompetitionsPrimarybull Tocontinuallyraisethestandardsofculinaryexcellenceandprofessionalism

bull Nurturethecreativityofindividualchefs

bull Provideashowcaseforindividualskillstechniquesandstyles

bull ProvideameansofearningACFcertificationpoints

Secondarybull Provideanarenatodemonstratethemutuallinkbetweentasteandhealth

bull Provideanexampleandinspirationforyoungprofessionals

These goals are accomplished by

Primarybull Maintainingestablishedculinarystandards

bull Promotingcamaraderieandeducationalopportunitiesamongculinaryprofessionals

bull Actingasastagingareafordevelopmentofculinaryconcepts

Secondarybull Fosteringthedevelopmentofcutting-edgepresentations

bull Nurturingfutureleadersofculinarybakingandpastry

bull Providingrewardsofrecognition

Purpose of the Culinary Competition Manualbull Toensureanationwideuniformstandardandcriteriaforthejudgingofculinarycompetitions

bull Toclearlypresentthecriteriaforallcategoriesofculinarybakingandpastrycompetition

bull Toprovidegeneralcompetitionguidelinesforcompetitorsandjudges

ChApTEr 1goals organization and objectives


Category SA ndash Cooking student Individualbull Showplattersneedtobeaminimumofeightportionsontheplatterandoneportiononadisplayplate

bull Thecompetitormustdemonstrateatleasttwoproteinitemstwogarnishesonesaladandtheappropriatesauce

bull Musthaveadescriptionormenuofplatterwithoutanameorpropertyaffiliation

[SelectOnendashAllitemsmustbeproperlyglazed]

SA-1 Coldplatterofmeatbeefveallamborpork

SA-2 Coldplatteroffishandorshellfish

SA-3 Coldplatterofpoultry

SA-4 Coldplatterofgame

SA-5 Onecoldhorsdrsquooeuvresselectionwithaminimumofeightvarietiesservedwithappropriatesaucesandgarnishes

SA-6 Eightvarietiesoftapasorfingerfoodshotorcoldorcombinationofhotandcoldndashmustbepresentedcold

General Guidelines for Category SAThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandjudgeswhowillevaluatethem

bull Ingredientsandgarnishesshouldharmonizewiththemainpartofthedishandconformtocontemporarystandardsofnutritionalvalues

bull Unnecessaryingredientsshouldbeavoidedandpracticalacceptablecookingmethodsshouldbeapplied

bull Competitorsareencouragedtouseavarietyofcookingmethodsandingredients

bull Usecorrectcookingpresentationandflavorcombination

bull Dressingtherimsofplatesresultsinanunacceptableappearance

bull Meatshouldbecarvedproperlyandcleanly

bull Meatslicesshouldbeservedwiththecarvedsurfaceupwardsandarrangedinorderandsize

bull Numericalharmonizingofmeatportionsandgarnishesisrequired

bull Fruitsandvegetablesmustbecutorturneduniformly

bull Bindingagentsmaybeusedforcreams

bull Theamountofgelatinusedinaspicsmayexceednormalquantitiesbutnottotheextentthatthestyleofpresentationisdependentontheextragelatincontent

bull Avoidallnon-edibleitems

bull Foodpreparedhotbutdisplayedcoldshouldnotbeservedonachemiseacutedplateorplatter

bull Dishespreparedhotbutdisplayedcoldshouldbeglazedwithaspic

bull Sauceboatsshouldonlybehalffull

bull Aspicusedshouldrefertotheproduct

bull Glazingworkshouldbecleanandfreeofdefects

bull UsepracticalportionsizeIngeneralportionweightshouldbeinkeepingwiththenormsofacceptedpracticeandnutritionalbalance

bull Propercolorpresentationandflavorcombinationsshouldbedisplayed

bull Demonstratecleancrispworkmanship

bull Noidentificationofpersonalorbusinessaffiliationisallowedwiththeexhibitsuntilthejudgingiscompleted

ChApTEr 2traditional competition categories


bull Thepunctualpresentationofeachexhibitattheappointedtimeisurgent

bull Thecharacteroftheshowpieceshouldberespected

bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawellpresentedandattractivetablewilladdtothehigh-qualityimagethatthecompetitorattemptstoproject

Category Sb ndash Cooking student Individualbull Musthaveadescriptionormenuofplatternonameorpropertyaffiliation

[SelectonendashAllitemsmustbeproperlyglazed]

SB-1 Sixdifferentcoldappetizerplates

SB-2 Sixdifferenthotappetizerplatespresentedcold

SB-3 Onefive-coursemenugastronomiqueforonepersonpreparedhotandpresentedcoldcomprisingtwoappetizersoneconsommeacuteonesaladandoneentreacuteeallwithinpropertastingportionsandcontemporarypresentations

SB-4 Onenine-coursedegustationtastingmenu(Adegustationmenuisafine-diningtastingmenu)

SB-5 Fivedifferentmainplateseachdisplayingoneofthefollowingcookingmethodssauteingroastingbraisingpoachingandgrilling

General Guidelines for Category SBThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem

























Category SC ndash patisserieConfectionery student Individualbull Allrequirementsmustbedisplayed

bull Allexhibitedpiecesmustbemadeofediblematerials

[Selectone]

SC-1 Single-tierdecoratedcelebrationcakendashsugarpasterolledfondantroyalicingchocolatemarzipanorsugar

bull Minimumofthreetechniquesdisplayed

bull Canbeanyshapewithamaximumdisplayareaof15rdquox15rdquo

bull Nodummycakesarepermitted

SC-2 Onebuffetplatteroffancycookieschocolatesorpetitfours(plattermustbemadeupoffivevarietiessixportionseach)withonepresentationplate

SC-3 Sixdifferentindividualhotorcolddesserts(mustbepreparedasanindividual-platedserving)alldisplayedcold

SC-4 Weddingcake

bull Minimumofthreetierswithamaximumdisplayareaof36rdquox36rdquo

bull Non-ediblematerialscanbeusedtosupporteachtierandalimitedamountofwirescanbeusedforgumpasteflowersonly


General Guidelines for Category SCThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem

bull Ingredientsandgarnishesshouldharmonize


bull Propertechniquesandacceptedmethodsofpreparationshouldbeadheredtothroughoutthedisplay













bull Numericalharmonizingofdessertportionsgarnishesandaccompanimentsisrequired

bull Properlybakedoughorcrusts

bull Displayproperthicknessforvariouscrusts

bull Cleanlyapplyicingsandglazesofthecorrectthicknessandpropershine

bull Allchocolateworkshouldbeinthepropertemperatureandthickness

bull Allpipingworkshouldbethindelicateandshowaccurateworkmanship

bull Coloringusedshouldbesoftpastelandnotexcessive




Category SD ndash Showpieces student IndividualExhibitsinthiscategoryshoulddemonstratethedifferencebetweencookeryandculinaryart

bull Acceptablemediumsareicevegetablesfruitstallowsaltillagepastillagechocolatemarzipanandcookedsugar

bull Basescannotexceed30rdquox30rdquoheightisunrestricted

bull Useofcommercialmoldsisnotpermitted

bull Noexternalsupportsareallowed

bull ShowpiecesareeligibletobeenteredinonlyoneACFcompetition

General Guidelines for Category SDThefollowinglistprovidesagoodbeginningchecklistofwhatisconsideredgeneralguidelinesforbothcompetitorswhoaredevelopingdisplaysandthejudgeswhowillevaluatethem






bull Presentsmoothproperly-sandedpastillageworkfreeofvisiblecracksandseams

bull Presentsugarworkhavingthepropershinethicknessandharmoniouscoloring





Category SG ndash Edible Cold Food student IndividualTheconceptofanediblecold-fooddisplaydemandsinessencethesamecriteriaasthemarketbasketconceptandcanonlybeexecutedunderastrictlycontrolledenvironment

bull Suchashowcanonlybeapprovediftheissuingofqualityfreshfoodsisstrictlycontrolledandproctored

bull Theprocessingandhandlingofthesefoodstuffsismonitoredfrombeginningtoendtoeffectivelyverifythatitconformstoallsanitationandhealthguidelines

bull Allfinishedproductsaretobekeptat45degForbelowwithoutinterruptionuntiltastedandevaluated

bull Thefacilitymustcarrytheapprovalandmeettherequirementsofthelocalhealthdepartment

bull Allrequirementsforkitchensetuparethesameasinthehot-foodkitchen

bull Allproceduresmustbestrictlymonitored

bull Showorganizerswillneedtoallowtwodayseachwithaneight-hourshift

Competitor RequirementsCookingndashOnecoldbuffetorhorsdrsquooeuvresplatterforeighttotenportionsThehorsdrsquooeuvresmustconsistofminimumofsixvarietiesTheplattermustalsopresenttheappropriatesaladsandgarnitures

PastryndashOnebuffetplattereighttotenportionsofeachvarietywithconfectioneryordessertswiththemeTheplattermustconsistofaminimumofsixvarieties

Day One Schedulebull Menudevelopment

bull Marketbasketissued

bull Kitchenandstationassignment

bull Displaytimeassignment

bull Sevenhoursofproctoredmiseenplacepreparationandcookingtime

Day Two Schedulebull Allocatedprimarilyforthecompetitortocompletethebuffetrequirementsanddisplayattheappropriatetime

Category Sh ndash Ice Carving studentIcecarvingisanexcitingcategorywhereculinariansandartistsmingleTherearefourdifferentsub-categoriesdependingonthenumberofcarversandtheamountoficetobecarved

Category SH-1 ndash Single block individual freestylebull Onemanoneblockthreehours

Category SH-2 ndash Multiple block two-man team freestylebull Two-manteamthreeblocksthreehours

Category SH-3 ndash Multiple block three-man team freestylebull Three-manteamfiveblocksthreehours

Category SH-4 ndash Exhibition Carvingbull Two-orthree-manteam15ndash20blocks48-hourtimelimitoutdoors


General Guidelines for Category SHbull ExhibitioncarvingofficialsplacesafetyasthesinglemostimportantruleforcompetitorsandspectatorsAfirstsafetyviolationmayresultinaverbalwarningatthediscretionofthejudgesCompetitorswhoreceiveasecondwarningwillbedisqualified

bull Allcompetitioniceistobecarvedonthepremiseswithinaspecifiedtimelimitandonlybythecompetitorwhoenteredthecategory

bull InexhibitioncarvingonehelpermaybeusedbyeachcompetitorThehelpermustregisterwiththecompetitorandsignallwaiversThehelpercanhandletheiceandtoolsbutmaynotaltertheiceinanywayNohelpersareallowedforteamcompetitions

bull Displaytablesforindividualfreestylecarvings(ifprovidedbytheexhibitionofficials)shouldhaveasurfaceof48rdquox48rdquoandhaveadequatestabilityandbraces

bull Thedecisionofthejudgesisfinal

bull TheleadjudgeisresponsibleforconductingthecarversrsquomeetingbeforethestartofthecompetitionTheshowsorganizingcommitteeshouldalsoparticipateinthismeetingandintroduceallofficialshelpersetctothecompetitors

Platforms for Carvingbull Theplatformsshouldbenon-skidpreferablywoodWoodpalletsarereadilyavailableinanyconventionareaExteriorgradeplywoodfrac12rdquox4rsquox8rsquowillcovertwopallets

bull Eachcarverwillneedaminimumoftwopalletscoveredinsuchamannerandspacedtoavoidparticipantsworkingtooclosetogether

bull Abaseofsixpalletscoveredwiththreesheetsofplywoodwouldaccommodateatwo-orthree-manteameventandcouldalsobeusedfortwosinglecarversworkingsimultaneouslySincemostcompetitionshavebothsingleandteameventsthisshouldbethestandard

bull Thesurfaceonwhichtheplatformsareplacedshouldbeideallycementornon-skidflooringplasticsheetingonflooringisdangerousandthusnotacceptable

Power Supplybull ThepowersupplymustbeadequatelygroundedThepowershouldaccommodateseveral120-voltchainsawsoperatingatonce(onepercompetitor)

bull Theconnectionsforthepowersupplyshouldnotbeplacedinornearstandingwater

bull Theengineeringstaffofthefacilityshouldbeavailableatthebeginningofthecontesttoensureasuccessfulstart

Lightingbull Lightingshouldbebrightenoughtoensureasafeenvironmentforthecompetitorsaswellasprovidegoodvisibilityforspectators

Drainagebull Theareawherethecarvingsarecomposedanddisplayedshouldprovidedrainagesothatnostandingwaterisevident

bull TheshoworganizersareresponsibleforprovidingoneassistantforeveryfourparticipantsonthefloorAssistantswillcleartheareaofanyicedebrisandkeeptheareaclean

Judges Panelbull Thejudgesrsquopanelshouldhaveaminimumofthreejudgesexperiencedicesculptorsandartist(s)andatleastoneACF-approvedice-carvingjudgeItisalwaysadvisabletoencouragetheuseofjudgesfromoutoftownparticularlyfortheleadjudgeposition

bull Theuseofmediaorcelebrityjudgesshouldbeemployedforspecialawardsbutshouldnotbepartoftheofficialscore

bull Theleadjudgeshouldbeindicatedonthescoresheetsheorsheshouldbeaccomplishedinthefieldoficecarving

bull ThemembersofthejuryshouldbeavailableforacritiquewiththecompetitorsafterthejudgingThisisanimportantstepinthelearningandadvancementoficecarvingandisconsistentwithACFproceduresforfoodcompetitions


Safety Guidelinesbull Protectiveclothing

- Steel-toedbootsandsafetyglasses

- Glovesndashcoldweatherprotection

- Noloosescarvesetc

- Earplugs

bull Electricalequipmentgrounded

bull Properliftingmovingoficeblocksandfinishedpiecesweighing300ndash400lbs

bull Adequatedrainage

Authorized Ice Carving Toolsbull Icetongs bull Largeflatchiselslonghandle

bull Handsaws bull Mediumflatchiselslonghandle

bull Chainsaws bull Smallflatchiselslonghandle

bull Steamwand bull LargeV-chiselslonghandle

bull Tablewithcircularsaw bull SmallV-chiselslonghandle

bull Dremel bull Roundinsidecut

bull Router bull Roundoutsidecut

bull Alcoholpropaneburners bull Levelcarpenters

bull Drawknife bull Dividers

bull Largecompass bull 5-prongshaver

bull String bull Icepick

bull Woodruler bull Sparechainsndashnew

bull Extrabars Powertoolsonly

Show Organizerrsquos Responsibilitiesbull Issuealiabilitywaivertoeachcompetitor(Appendix)atthetimeofapplicationandissuethesamewaivertoeachhelperapprenticeorpersonswhowillbeintheworkingareasThewaivershouldrelieveACFororganizersofanyresponsibilityifanaccidentshouldoccurThiswaivercouldalsoincludeaclauseforrightstophotographorfilmthecontestforfutureadvertisementorpromotion

bull Securenecessarymaterialsforthesetupandconstructionoftheworkareasadequatepowersupplydrainagelightingetcspecificationsareoutlinedherein

bull Arrangeforpersonneltoemceetheeventtalktotheaudienceprovideanofficialtimeclockvisibletoallcompetitorspropersignageforthecompetitorsandtheirestablishmentaswellasascoreboardtopostthecompetitorsfinalscores

bull Providestafftoassistthejudgesintotalingaveragingscorespreferablywithcalculatorsorcomputerstoensureaccuracy


Category SK ndash practical and Contemporary hot-Food Cooking student Individualbull Competitorswillfabricateandpreparetwoportionsofafinishedproductbasedonthefollowingmaincoursecategories

bull Competitorshave15minutesforset-up60minutestofabricateandcook10additionalminutesforplatingand15minutesforclean-up

bull Ofthetwoportionspreparedoneisforjudgesrsquotastingandoneisfordisplaycritique

SK-1 Rock Cornish Game Hen Chicken or Duckbull Fabricateandcooka1-1frac12lbRockCornishgamehena2-2frac12lbchickenora5-6lbduckusingthewholeorpartofthebird

SK-2 Bone-In Pork Loinbull FabricateandcooktospecificationOtherporkcutsmaybeincludedinthedish

SK-3 Bone-In Veal Loin or Rackbull FabricateeitherchoiceandcooktospecificationOthervealcutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition

SK-4 Bone-In Lamb Loin or Rackbull FabricateeitherchoiceandcooktospecificationOtherlambcutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition

SK-5 Game Birdsbull Choicesofgamebirdscanbe1-1frac12lbpheasantquail(s)squab(s)partridge(s)orupto2frac12lbguineafowlGamebirdsmustbefabricatedduringthecompetitionandcookedastherecipestates

SK-6 Bone-In Gamebull VenisonandanteloperacksorloinFabricateeitherchoiceandcooktospecificationOthergamecutsmaybeincludedinthedishChineboneonlymayberemovedfromtherackbeforethecompetition

SK-7 Whole Rabbitbull Fabricateandcooktorecipespecificationsusingthelegandatleastoneothercut

SK-8 Live Lobsterbull Using1-2lblobstersfabricateandcooktorecipespecificationsOthercrustaceansmollusksmaybeincorporatedwiththisorothercategoriesalso

SK-9 Fishbull Fabricatea2-2frac12lbflatorroundfishFishcanbeevisceratedandscaledbuttheheadmustremainonwhenbroughtinPrepareasrecipespecifies

General Guidelines for Category SKbull Competitorsmustprovideatleastfourjudgespacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition

bull Ingredientsfortherecipeareallowedtobepre-scaledandmeasuredhowevernopre-mixingisallowed

bull Noadvancepreparationorcookingisallowed

bull CleanedandpeeledmirepoixingredientsareacceptableChoppedherbsshallotsandgarlicarealsoacceptable

ChApTEr 3contemporary cooking categories


bull Vegetablescanbepeeledandsaladsmaybecleanedandwashedbutnotcutorshapedinanyformbeansmaybepre-soaked

bull NofinishedsoupsorsaucesareallowedHoweverbasicstocksmaybebroughtinNoclarifiedconsommeacutesareallowed

bull Thefollowingready-madedoughmaybebroughtinbricpuffpastryandfilodough

bull Allcombinationsofingredientsmustbecompletedduringthecompetitorsallottedcompetitiontime

bull Competitorsmayalsobringproteinspre-marinatedbutwillberequiredtodemonstratefabricationofproteinandmakingofmarinadeduringallottedtimeframe

bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(wholefishmeatsetc)

bull Competitorsmustbringtheirownfoodtoolscookwareandchina

Category Sp - practical and Contemporary patisserie student IndividualSP-1 ndash HotWarm Dessertbull Competitorswillpreparetwoportionsofahotwarmdessertoftheirchoice

bull Competitorshave15minutesforset-up60minutestocook10additionalminutesforplatingand15minutesforclean-up


SP-2 ndash Composed Cold Dessertbull Competitorswillpreparetwoportionsofacomposedcolddessertoftheirchoice



General Guidelines for Category SPbull Competitorsmustprovideatleastfourjudgesrsquopacketsthatincluderecipesallingredientsandacompletediagramoraclearclose-upcolorphotographofthesignaturedishPacketsaretobeprovidedtojudgeson-sitethedayofthecompetition



bull Cookedicecreambasesandorsorbetbasesmaybebroughtinreadytofreezeatthecompetitionsite

bull Nofinishedsaucesareallowed



bull CompetitorsareallowedtobringinonlythewholeandrawmaterialsintheamountsstatedintheirrecipesHoweverjudgesmayallowvariancesinamountsforproductsthatrequirefurtherpreparation(iewholefruits)


bull Competitorsareallowedtobringinanicecreammachineofreasonablesizeandelectricalrequirementshoweverfreezersarenotprovided

bull Thecarefulandresponsibleuseofdryiceinappropriatecontainersispermitted


Kitchen Station RequirementsWhileallcompetitorsmaybeworkinginthesamekitcheneachmustbeprovidedwithhisorherownworkstationEachstationmustincludethefollowing

bull Adequateworktable

bull Smallovenconvectionorconventional

bull Cooktopminimumtwoburnersinductionelectricorgas

bull Marbleslab

bull Kitchen-Aid-typemixer

bull Cuttingboards

bull Sinkwithrunningwatermaybeshared

bull Accesstorefrigerationmaybeshared

bull Powersupplyfouroutletsperstation

bull Cubediceicesupply

bull Garbagereceptacles

bull Hotandcoldwatersanitationstationinimmediatevicinity

bull Tomaintainsanitationbroomsmopspapertowelsplasticwrapfoilbleachandbuckets

bull Competitorsareallowedtobringinanadditionalburner-cookingunit

bull Measuringscaletobeavailabletocompetitorsmeasuringinouncesandpounds

bull Largeclockincompetitionareaforaccuratetimekeeping

Thisequipmentappliestopastrykitchenonly

Judgesrsquo Table RequirementsJudgesforCategoryKandPwilltasteandscorecompetitorsinthekitchenTheywillneedthefollowingitems

bull Silverware

bull Napkins

bull Water

bull Clipboards

bull Notepads

bull Pencilspens

bull Calculator

bull Stapler


Organizer NoteSampleTimeScheduleforCategorySK

Setup Start Window Opens Window Closes Cleanup Ends

Competitor 1 800am 815am 915am 925am 940am





Category W ndash Customized Wildcard CategoryChapterswishingtohosthot-foodcompetitionsthatdonotfollowthestandardcategoryformatsmustapplyforapprovalAnychangesorexceptionstostandardizedcategoriesmusthavetheapprovaloftheCulinaryCompetitionCommitteechairpriortothecompetitionandbeforeACFmedalsandCEHrsquosareawarded

ThestandardapplicationmustbesupplementedwithadetaileddescriptionoftheproposedcompetitionandmustbesubmittedafullfourmonthsbeforethecompetitionThedescriptionmustincludethefollowinginformation

bull Indicatewhetheranindividualorteamcategoryifateamcategoryindicatehowmanyteammembers

bull Numberofportions

bull Numberofcourses

bull Timeframe

bull Useofanyspecialorrequiredingredients

NoteForacustomizedindividualcategorycompetitorsarerequiredtoprepareatleastfourportionsofafourcoursemenuForacustomizedteamcategoryteamsmustprepareaminimumofeightportionsofafourcoursemenu


InculinarycompetitionsthereispreparationofthedisplayandscoringbutitistheassessmentoftheworkthatliesattheheartofthepurposeofcompetitionsTherearetwoareasofassessmentthecritiqueandthescore

CritiquesinanACF-sanctionedculinarycompetitionaredeliveredbyexperiencedtrainedapprovedculinaryjudgesInthelearningprocessthereisnosubstituteforaprofessionalconstructivecritiquedeliveredinamannerofteacher-to-studentandwiththerespectaffordedaprofessionalcolleague

CritiquesessionsarenormallyheldimmediatelyfollowingthejudgingsessionandbeforetheopeningoftheshowforpublicviewingThisallowsprivacyforthejudgeandthecompetitortodiscussthedisplayAlsobyhavingthecritiqueassoonaspossibleaftertheviewingbythejudgesrsquopanelthedisplayisstillfreshinjudgesrsquomindsandthecritiquecanbemoreaccurateandhelpful

ThebestcritiquesaretothepointnoteboththestrongandweakpointsandarespecificInadditionthejudgeshouldofferguidanceonwhatskillsandtechniquescouldbebuiltonorfurtherdevelopedIfthecompetitorisastudenthisorherinstructorshouldbepresentduringthecritique

ThesecondareaofassessmentisthescoringAsthejudgesrsquopanelreviewsadisplaypointsareawardedinseveralareasandaveragedtoyieldasinglescoreforthedisplayUndernocircumstanceswillNon-ACFApprovedJudgeshavetheirscorescountduringtheactualcompetitionscoringassessmentforcompetitorsOnlytheapprovedACFJudgesscoreswillcountasthecompetitorrsquosfinalscoresofthatcompetitionThentheACFNationalOfficewillrevieweachcompetitorrsquosscoreswhentheyarriveandwillverifythisprocesswasupheldifthereisanyindicationofmishandledscoresthecurrentcompetitioncommitteewillbenotifiedandfurtheractionswillbetakenBasedona100pointsystemdisplaysareawardedgoldsilverorbronzemedals

TheACFscoringpointscaleis

Goldmedal 90-99points

Silvermedal 80-89points

Bronzemedal 70-79points

UnlikemostcompetitionsthatmayhaveonlyonegoldmedalwinnerinACF-sanctionedcompetitionsthecompetitorscompeteagainstastandardandnoteachotherSinceacompetitorisjudgedonhowhisorherdisplaymeasuredupagainstthestandardtheremaybemanycompetitorswhowinthesamemedal

ACFmedalsareawardedtoallcompetitorswhoscoresufficientpointlevelsIfthecompetitorisamemberoftheACFapermanentrecordofeachmedalawardedismaintainedintheACFnationaloffice

Assessment for Categories SA Sb SC2 amp 3 SGInacold-foodcompetitionthejudgingtakesplaceinanemptyhallexceptformembersofthejudgingpanelThecompetitorsareabsentasarethepublicandthemedia

Displaysinthesecategoriesarescoredinspecificareas

Presentation Innovation and Glazing ndash 25 pointsbull Dishesshouldbeappetizingandtastefullypleasingtotheeye

bull Theyshouldshownobeadsorunevenaspic

bull Slicesshouldbemoderateportionscorrectlycalculatedandeasilyaccessible



Composition and Harmony of Ingredients ndash 25 pointsbull Displaysmustbenutritionallywell-balancedandinkeepingwithmoderntrends

bull Tasteandcolorsshouldenhanceeachother

bull Displaysmustdemonstratepracticalcraftsmanshipandshouldbepracticaldigestibleandlight

ChApTEr 4competition scoring amp critiques


Professional Preparation and Craftsmanship ndash 25 pointsbull Classicalnamesshouldcorrespondtooriginalrecipesandmethodsofpreparation

bull Preparationsmustdisplaymasteryofbasicskillschosenjelliesandapplicationofcookingmethods

Serving Methods and Portions ndash 25 pointsbull Simpleandpracticalcleanandcarefulservingwithnofussnoover-elaborateorimpracticalgarnishingandplateandplatterarrangementthatmakesforpracticalservingwhilemaintainingastrongsenseoftheelegant

Assessment for Category SDCategoryDentries(showpieces)shoulddisplaymorecreativitythanpracticallybutmustalsoconformtocertainstandardsShowpiecesarejudgedinthreeareas

bull Scalesizeproportionndash15points

bull Artisticachievementdetailndash35points

bull Craftsmanshipqualityofworkndash50points

Assessment for Category SGThedynamicsofjudgingcategoryGhot-foodcompetitionarequitedifferentfromthosewhenjudgingothercategories

TheassessmentforcategoryGisdividedintotwoareaskitchenfloorevaluation(40points)andservicetastingevaluation(60points)Eachoftheseareasarefurtherdividedintofivespecificareaswhicharescoredindividually

KitchenFloor Evaluation ndash (40 possible points)bull Sanitationfoodhandlingndash5points

bull Miseenplaceorganizationndash5points

bull Culinaryandcookingtechniqueandproperexecutionndash10points

bull Properutilizationofingredientsndash15points

bull Timingworkflowndash5points

Floor judges evaluate the followingSanitationndashCuttingboardsshouldbescrupulouslycleanKnivesshouldbesharpThetoolboxknifebagmustbecleanandsanitaryinsideSanitizingsolutionisattherightstrengthnotoverorunder-poweredandwhetheritrsquosbeingusedasawashingsolutioninsteadofsanitizingapre-washedareaArethecompetitorsusingtowelscorrectlyForexampletheyshouldnotbewipingdebrisoffatableandthenwipingaknifeoraplatewiththesametowelConsiderwhetherornotcompetitorsareusingtheirapronsashandwipesProductsshouldbestoredatthecorrecttemperatureGlovesmustbeusedwhenthelastcontactwithfoodisoccurringforexampleplatingupAreasarerequiredtobekeptsanitizedparticularlyduringfish-to-meattovegetableordairytransitionsFrequenthandsanitizingisencouraged

OrganizationndashTableshouldbekeptclearofnonessentialsForexampleamixerthatmaynotbeneededforthenext30minutesshouldnotbedisplayedWorksystematicallyononejobatatimeUsecorrectcuttingmotionsandthecorrectknifeforthejob

StoringofproductsndashUseanorganizedrefrigeratorrackcartknifeandequipmentstorageWastestoragendashisituseableornotUseablewasteisproperlystoredforfutureuseThetableshouldbefreefromdebrisFloorspillsmustbeattendedtoquicklyThedishareashouldnotbeusedasastoragedumpCompetitorsshouldhaveanorganizedwithdrawalfromthekitchenleavingitascleanasitwasfound

ButcheryandBoningSkillsndashEfficientandprofitableremovalofmuscleorfishfromaboneisencouragedSinewandorfatremovalandcorrecttyingmethodswillbeevaluated


CookingtechniquesandskillsndashFollowclassicalcookingtechniquesThecompetitorshouldusethetechniqueasstatedintherecipeForexamplepanfryinginsteadofsauteacuteingorbraisingwithalidonDemonstratepropertechniquewhendeglazingapanratherthansimplyaddingwineoraliquidMirepoixshouldbebrownedproperlynotjustheatedProductshouldberoastedcorrectlyandbastedasneedednotjustplacedintheovenPoacheditemsshouldnotbesimmeredFollowcorrectmethodwhenpreparingaforcemeatConsiderhowmanydifferenttechniqueshavebeendisplayed

TimingndashMenuitemsshouldnotbeheldtoolongConsiderwhetherornotmeatshavethetimetorestServewithinthefive-minutewindow

WorkflowndashCrossoverdutiesshouldshowteamworkThereshouldbesmoothtransitionsfromonejobtoanotherAlogicalprogressionofjobsisadmiredForexampleavoidchoppingherbsormincinggarliconseveraloccasionsUsepropertimingofthemenuitems

ServiceTasting Evaluation ndash (60 possible points)bull Servingmethodsandpresentationndash5points

bull Portionsizeandnutritionalbalancendash5points

bull Creativitymenuandingredientcompatibilityndash15points

bull Flavortastetextureanddonenessndash35points

Tasting judges evaluate the followingServingmethodsandpresentationndashHotfoodshouldbehotandcoldfoodshouldbecold(includingplates)FoodshouldbefreshandcolorfulvisiblyseasonedpresentedwithsomeheighteasytoeatandpleasingtotheeyeMeatfishslicesmustbeevenstraightandevenlyshingledItemsshouldbecloselyplacedtogethertohelpmaintaintemperatureandtokeeptheplatefromresemblingasmilingface

PortionsizeandnutritionalbalancendashComponentsofthemealmustbebalancedsothatthemainitemiscomplementedinsizeamountbytheaccompanyinggarnish(es)andorsauceThenecessarynutritionalstandardsshouldbeadheredtoTheproteinweightmustbewithinthesetlimits

CreativityndashDishesshouldshowadegreeofdifficultyandcreativeflairratherthansomethingcopiedandoverusedIfcompetitorrsquosuseanoldorclassicalideanewcreativeideasshouldbeusedtotransformthedish

MenucompositionandprogressionofcoursesndashThemenumusthaveathreadorathemerunningthroughoutForexampleitisaregionalseasonalorcelebrationmenuNocoursesshouldbeoutofsyncwiththemenusuchasanAsian-typedishinsertedintoanAmerican-typemenuIntheprogressionofcoursesthereshouldbenoerraticorover-dominantflavorsthatdisrupttheflowofthethemeThedishesshouldportrayahighlevelofskillandexactnessThenumberofdifferentskillsemployedthroughoutthemenumustdistinguishthecaliberofthecook(s)

IngredientCompatibilityndashIngredientcolorsshouldharmonizeIngredientamountsshouldbecorrectlyportionedtodemonstrateaperfectharmonyHaveanyoftheingredientsbeenduplicated

FlavortastetextureanddonenessndashThestatedflavorinthemenuandrecipeshouldbeprofoundForexampletheduckbrothshouldtastelikeduckDonenesstemperaturesmustbecorrectStatedvegetablecutsshouldbecorrectThestatedcookingtechniquesmustbeappliedcorrectlyThetexturesshouldcorrespondtowhatwasimpliedintherecipeTheflavorofthesauceorvinaigretteshouldreflectwhattherecipestatedandshouldbethecorrectconsistencyCompetitorsmustdemonstratethecorrectdegreesofcaramelizationThedishesshouldtastegreat


Assessment for Category hDisplaysarejudgedinfourareaseachworthapossible25points

bull Artisticachievementandstrengthofdesign

bull Craftsmanshipndashworkinvolveddetailandprecisionstronglinessymmetricalofevendepthuniformitysafety

bull Finishedappearancendashthepiecehasafinishedlookandisfreeofcrackschipsorexcessslush

bull Originalityanddegreeofdifficultyuniqueofanewdesignorcomposition

Assessment for Categories SK and Sp1 Sp2TheassessmentforcategoriesKandP1P2isdividedintothreeareasorganizationcookingskillsandculinarytechniquesandtaste

EachoftheseareasisfurtherdividedintotwoorthreespecificareaswhicharescoredindividuallyThetotalpossiblepointsare100ona100-pointscale

Organization ndash (25 possible points)bull Sanitationworkhabits

bull Utilizationofingredientsanduseofallottedtime

Cooking Skills and Culinary Techniques ndash (25 possible points)bull Creativityskillscraftsmanship

bull Servingportionsize

Taste ndash (50 possible points)bull Flavorandtexture

bull Ingredientcompatibilitynutritionalbalance

bull Presentation


Cold food sCore sheet[CateGories sa sB sC2amp3 sG] stUdent

Show ExhibitCompetitor

Date Category

Criteria possible points Actual points

PresentationinnovationandGlazing 0-25

CompositionandHarmonyofIngredients 0-25

ProfessionalPreparationandCraftsmanship 0-25

ServingMethodsandPortion 0-25

Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze


Cold food sCore sheet[CateGories sC1 and sC4 deCorated CaKes] stUdent


Date Category


PresentationandGeneralImpression 0-25

EvennessofIcingGlazeorFondant 0-15

UseofVariousTechniques 0-15

ExactnessofSkillsDisplayed 0-20

KnowledgeofSkillsDisplayed 0-25

Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze


shoW pieCe sCore sheet[CateGorY sd] stUdent


Date Category

Showpiecedescription(ifnecessary)


ScaleSizeProportion(Is the showpiece in proper scale for what it is Is the piece in proportion and realistic for use as a functional showpiece Does the piece fit within size restrictions Essentially is the piece in proper balance) 0-15

ArtisticAchievementDetail(Is the piece artistic in nature does it seem life like andor have a feel of reality depth contrast beauty and artistic appeal) 0-35

CraftsmanshipQualityofWork(Does the showpiece demonstrate quality workmanship and skill in the quality of the work presented Is there demonstrated precision in the work Is there a level of excellence that is evident in viewing the piece just at first glance) 0-50

Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze


hot food KitChen floor sCore sheet[CateGorY sG] stUdent


Date Category

Hot Food Kitchen Floor Evaluation (0-40 Points)


SanitationFoodHandling 0-5

MiseenPlaceOrganization 0-5

CulinaryandCookingTechniquesandProperExecution 0-10

ProperUtilizationofIngredientsTotal 0-15

TimingWorkFlow(1pointdeductionforeachminutelate) 0-5

Total 40

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

36-40points Gold

32-3599points Silver

28-3199points Bronze


hot food tastinG sCore sheet[CateGorY sG] stUdent


Date Category

Criteria possible points 1st 2nd 3rd 4th

ServingMethodsandPresentation(Fresh and colorful easy to eat closely placed items for maintaining temperature hotcold serving plate stylistic but practical) 0-5

PortionSizeandNutritionalBalance(3565 balance of protein and carbohydrate Weight boundary within the tolerance of total meal Nutritional breakdown supplied) 0-5

CreativityMenuandIngredientCompatibility(Do the recipe ingredients complement each other in color flavor and texture Are the ingredients balanced in size and amounts) 0-15

FlavorTasteTextureandDoneness(Do the specified major ingredients carry the dominant flavors Do the components fit together Are the temperatures correct Do the textures reflect the cooking technique Is the sauce the correct flavor for the meatfish and is it the correct consistency and smooth) 0-35

Total 60

Subtotal

NumberofCourses

==ServiceTastingScore

CommentsCourse1

Course2

Course3

Course4

JudgesSignature

JudgesPrintedName

Award Guidelines

54-60points Gold




Competitor

Date Category

hot Food Kitchen Floor Scores Service Tasting Scores

Judge1 0-40 Judge1 0-60





Subtotal Subtotal

divideNumberofJudges divideNumberofJudges

=FinalKitchenFloorScore =FinalServiceTastingScore

FinalKitchenFloorScore

+FinalServiceTastingScore

=FinalScore(0-100points)

AwardMedal

ScoresCompiledby

ScoresReviewedbyLeadJudge

PrintedName

hot food tallY sCore sheet[CateGorY sG] stUdent

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze


Competitor Team

Date Category

Carving


ArtisticAchievementStrengthofDesign 0-25

CraftsmanshipWorkInvolvedbull Detailandprecision

- Stronglines

- Proportion

- Uniform

bull Safety 0-25

FinishedAppearancebull Doespiecehavefinishedlook

bull Freeofcrackschipsexcessslush

bull Freeoftemplatepaper 0-25

OriginalityandDegreeofDifficulty

bull Iscarvingunique

bull Gooddesignorcomposition 0-20

Total 100

NoteFirstsafetyviolationwillresultinaverbalwarning Secondviolationwillresultindisqualification

Comments

JudgesSignature

JudgesPrintedName

iCe CarVinG sCore sheet[CateGorY sh] stUdent

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze


hot food CooKinG and patisserietaste Based sCore sheet[CateGories sK sp1amp2 and sW] stUdent

Competitor

Date Category

MenuItem


Organizationbull SanitationWorkhabits

bull Utilizationofingredientsanduseofallotedtime(1pointdeductionforeachminutelate) 0-25

CookingSkillsandCulinaryTechniquesbull Creativityskillscraftsmanship

bull Servingandportionsize 0-25

Tastebull Flavorandtexture

bull Ingredientcompatibilityandnutritionalbalance

bull Presentation 0-50

Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze


JUdGersquos sUMMarY sCore sheet stUdent


Date Category

Competitors Name Category Judge 1 Judge 2 Judge 3 Judge 4 Judge 5Total points

Average points Medal

Judges Verification Signatures

LeadJudgesSignature LeadJudgesPrintedName

JudgesSignature JudgesPrintedName





ACFapprovesapproximately100culinarycompetitionseachyearrangingfromsmallcontestswithlessthanadozencompetitorstonationalshowswith100ormorecompetitors

AlloftheseshowsaresponsoredbylocalACFchaptersthatmayormaynothaveexperienceinorganizingandconductingculinarycompetitionsThissectionofthecompetitionmanualisintendedtoprovidelocalchaptersandshowchairsbasicguidanceonorganizingacompetitionandtheprerequisiteadministrativerequirements

ForACFtosanctionaculinarycompetitionthenatureofthecompetitionmustbeassessedtoensurecompliancewithorganizationalstandardsInadditiontheapplicationallowsthechairoftheculinarycompetitioncommitteetoassesstheproperassignmentofjudgestomonitorthecompetition

TohaveaculinarycompetitionsanctionedbyACFtherearethreebasiccriteriathatmustbemet

1ThecompetitionmustbesponsoredandadministeredbyalocalACFchapteringoodstanding

2Thecompetitionmustadheretotheguidelinesasdescribedinthismanualincludingcategoryrequirementsawardsystemand

judgingcriteria

3ThejudgespanelmustincludeaminimumofthreeACF-approvedculinaryjudgesoneofwhommusthaveinternationalshow

experienceandonepastrychefifnecessary

TherearefivephasestoplanningandhostingasuccessfulcompetitionTheyare

phase One pre-planningHostingacompetitionisafunandexcitingopportunitybutittakesplanningandteamworktomakeithappenHerearesomethingsyourchapterneedstoconsider

bull Isyourchapterwillingtohostacompetition

- Chaptersacceptallfinancialliabilitywhenhostingashow

- Createabasicbudgetofanticipatedrevenuesandexpenses

- Isthereenoughvolunteersupport

bull Decideonthetypeofshow

- Whatfacilitiesareavailableforhost-site

- Whatdatesisfacilityavailable

bull Determinewhatcategorieswillbeoffered

- Understandthedifferentcategories

- Considerthespaceandlogisticalrequirementsforeachcategory

bull Whatresourcesarerequired

- Financialrequirements

- Doesyourchapterhavesponsorstohelpunderwriteexpenses

bull TaskDelegation

phase Two Application processGreatYourchapteriscommittedtohostingacompetitionnowitrsquostimetostarttheapplicationprocess

Step 1ndashSubmitcompletedapplicationpackagetoACFrsquosnationalofficeatleastfourmonthspriortothefirstdayofthecompetitionAcompletedapplicationpackageincludes

bull Completedapplicationformsignedbybothchapterpresidentandshowchair

ChApTEr 5competition organization


bull LettersofcommitmentfromthreeACF-approvedjudgesAcurrentlistofACF-approvedjudgescanbefoundontheWebsite

bull Judgesprotocolletter

bull Checkorcreditcardforapplicationfeecurrently$200(Applicationsreceivedlessthan45dayspriortocompetitionwillincuranadditional$100rush-fee)

Step 2ndashOncethecompletedpackageisreceivedandverifiedbythenationalofficethecompetitioncoordinatorwillforwardthepertinentinformationtotheculinarycompetitioncommitteechairforapprovalandappointmentofleadjudge

IfapprovalisgrantedtheshowchairandleadjudgewillbenotifiedandthecompetitionwillbeaddedtoACFrsquosWebsiteandTheNationalCulinaryReview(NCR)Competitionswillnotbeposteduntilapprovalisreceived

Ifthecompetitionisnotapprovedanexplanationwillbecommunicatedtotheshowchairandanopportunitywillbeprovidedtocorrectorchangeanyproblemareas

NoteIncompleteapplicationsorthosesubmittedlessthanfourmonthspriortocompetitionmaynotappearinNCRandwillreceivelimitedexposureonACFrsquosWebsite

phase Three planning and Organization processTheEventsManagementdepartmentisyourresourceandwillworkcloselywiththeshowchairtoensurethecompetitionisasuccessfromtheplanningstagesthroughtheawardingofmedals

CommunicationndashTheshowchairmuststayincontactwithalljudgesespeciallytheleadjudgeLetthemknowifthereareanychangestocompetitiondaysortimesGivethemanideaofthenumberofcompetitorsexpectedProvidethemwithalllogisticalinformationregardingtheirparticipation

JudgesProtocolndashJudgesshouldnothavetopayanyout-of-pocketexpensesforbeingatyourshowItisbesttoplanyourbudgetandbeupfrontwiththejudgesaboutwhatexpensesarecoveredItisanticipatedthefollowingexpenseswillbecovered

bull Lodgingaccommodationsifneeded

bull Meals

bull Transportation

bull Mileagereimbursement

bull Stipendsifapplicable

Theprotocollettermustincludethefollowinginformation

bull Maincontactinformation

bull Whatexpensesarecoveredbespecific

bull Howexpenseswillbehandledorreimbursed

AwardsCeremonyndashDecideifmedalswillbeawardedattheshoworafterthefactChapterswishingtoordermedalsinadvancemustsubmitanorderformandpaymentIfpayingbycreditcardadepositof50percentofthetotalcostofmedalsisrequiredIfpayingbycheckormoneyorderpaymentinfullisrequiredIfapre-competitionmedalorderisplacedlessthantwoweeksbeforestartofcompetitionarush-feewillapply

OrganizationndashEveryeventrequiresanorganizationalstructurebutthereisnoldquostandardrdquoorganizationalstructureforculinarycompetitionsWhatworksforonechaptermaynotworkforothersdependingonpersonalitiestalentandexperienceavailableTeamworkisusuallythekeytosuccess

Thesuggestionsbelowareofferedonlytoassistchaptersindefiningthestructurethatworksbestforthem


Chapter Presidentbull Overallresponsibilityforconductofthecompetitionandactionsofthechapter

bull Signsapplicationauthorizeschaptersponsorship

bull Determinesformatandextentofcompetitionandchapterabilitytosupport

bull Appointsdirectstheshowchair

bull Ensurespost-competitionfollow-up

bull Awardpaymentpresentations

bull Judgestravelperdiempayments

bull Facilityinvoicesbillspaid

Show Chairbull Reportstochapterpresident

bull Mainpointofcontactinternallyandexternally

bull Responsibleforassistingthechapterpresidentinoverallcoordinationandmanagementofalldetailsofthecompetition

bull Appointsdirectsassistantsasnecessary

Kitchen Managerbull Reportstoshowchair

bull Securesandarrangesdeliveryofallrequiredkitchenequipmentandfoodproductstosupportthecompetition

bull Mainkitchenareasafetysupervisor

bull Arrangesfirewatchesandotherfacilitysafetyrequirements

bull Monitorsandrefreshesjudgesrsquotastingequipmentandrefreshments

Protocol Managerbull Reportstoshowchair

bull EnsuresVIPsjudgesaresupportedandcaredforinapropermanner

bull Transportationpick-ups

bull Adequatelodgingmeals

bull Perdiemsupport

bull Thank-younotes(commercialsponsorsofcompetitionshouldreceiverecognition)

Marketing and Publicity Assistantbull Reportstoshowchair

bull Ensuresdetailsofcompetitionarepublisheddistributedtotargetaudienceandcompetitors

bull Coordinatespre-andpost-competitionpressreleases

Awards and Scoring Assistantbull Reportstoshowchair

bull Coordinatesapplicationsregistrationforshowparticipation

bull Supportsjudgesduringcompetition

bull Assignscorekeepingassistantsstarterstimekeepers


bull Providesscoresheets

bull Tabulatesandverifiesscoring

bull ScoresshouldbekeptconfidentialuntiltheawardsceremonysobesuretoappointsomeonewithdiscretionAlsoconsidertheappearanceofaconflictofinterestwhenselectingthescorekeeper

bull Tracksawardsandensuresrecipientsreceivetheminatimelymanner

phase Four ndash Competition DayThedayofthecompetitionhasfinallyarrivedanditrsquostimetoputallyourplansintoactionThisisalsothebusiestdayfortheshowchairsohereareafewthingstoremember

bull On-sitecontactforpowergasetc

bull Scoresheetsareready

bull Scorekeeper

bull Judgesrsquoroomisset

bull Awardsceremony

bull Hospitality

NoteRememberthatonlytheculinarycompetitioncommitteechairhastheauthoritytoapproveacompetitionorcategoryAddingcategoriestoyourcompetitionorchangingpre-approvedcustomizedcategoriesshouldnothappenatorduringthecompetitionIfscoresheetsaresubmittedforcategoriesnotpreviouslyapprovednoCEHcreditsorrecordofparticipationwillberecordedforthosecompetitors

phase Five ndash Follow-upFinishingstrongisimportantCompilingapost-competitionpackageandsendingitbacktothenationalofficein30daysorlessisthebestwaytodosoThefollowingitemsmustbeincludedinthereturnpackage

bull Judgesrsquosummaryscoresheetssignedbyallthejudges(DonotsendindividualjudgesrsquoscoresheetsThehostchaptershouldretainthoserecordsforthreeyears)

bull Unusedmedalsandcertificates(Unusedmedalsmustbereturnedaftereachcompetitiondonotholdontoforfuturecompetitions)

bull Competitorinformationsheets

bull Leadjudgereport

bull Showchairreport

bull Competitorandcoachcritiqueofjudgesformsifany


Team CompositionAllteamsmustbecomprisedofoneteammanagerwhoisanACFmemberingoodstandingfourteammembersandanalternateAllteammembersmustbecurrentACFjuniorculinarianorstudentculinarianmembersingoodstandingasdescribedintheAmericanCulinaryFederationbylawsTeamcompositionshouldbecarefullyreviewedAllcompetitorsmustretaintheirjuniorculinarianorstudentculinarianmemberstatusthroughoutallcompetitionstobeeligibleforthenationalcompetitionStudentsareineligibletocompeteintheldquoStudentTeamCompetitionrdquoiftheyhavecompetedasaprofessionalinanAmericanCulinaryFederationandorWorldAssociationofChefssanctionedcompetitionpriortothefinaldayofthenationalfinalsoftheldquoStudentTeamCompetitionrdquointhecycleoryeartheyarecompetingin

Team requirementsItisthemanagerrsquosresponsibilitytoconfirmmembershipstatusofeachteammemberbycontactingtheACFmembershipdepartmentatthenationaloffice

bull TeamswhosemembersarenotconfirmedACFmembersingoodstanding30dayspriortostateandregionalchampionshipswillnotbeallowedtocompeteintheirrespectivechampionships

bull AllTeammembersmustkeeptheirmembershipscurrentduringthe30dayspriortothecompetitionandthroughthecompetitiondatesAllmembershiprenewalsshouldbedonepriortothis30dayperiodandanycompetitorswhosemembershipsarenotcurrentwillbedisqualified

bull Allteammembersandmanagersmustbelocalchaptermembersaspartoftheireligibilitytocompeteandcannotbenationalmembers

bull Onceateamcompetesatitsfirstqualifyingcompetition(localorstate)onlyonememberchangewillbeallowedintheteammakeupIfmorethanonememberchangesthentheteamwillhavetosubmitawrittenrequesttotheCulinaryCompetitionChairwiththeexplanationtoreceiveapproval

bull CoachesmustobtainaletterfromtheChapterPresidentverifyingtheteamisrepresentedbythelocalchapter

Therewillbenoexceptionstothisrule

Allteamsmustregisterannuallywiththenationalofficeandprovideteammemberinformation

ToregistertheteammanagersmustsubmitanldquoIntenttoCompeterdquoformonorbeforeAugust30oftheyearpriortothenationalcompetitionThisisatooldesignedtohelpcoordinatestatecompetitionsandgivetheNationalOfficeandCulinaryCompetitionCommitteeanideaofhowmanyteamsarecompeting

AllteamsmustcompleteandreturntheteaminformationformtotheNationalOfficeatleast30dayspriortothestatecompetitionThisformwillbeusedtoconfirmallteammembersascurrentACFmembersingoodstandingTeamsfailingtoreturntheformorwithteammemberswhocannotbeconfirmedasACFmemberswillbedisqualified

TheseformsareavailablebycallingACFCompetitionampAwardsAdministratororasadownloadfromtheACFWebsiteatwwwacfchefsorg

TimelineAugust 30 IntenttoCompeteformsdueatNationalOffice

September-December Chapter(s)teamscompeteforldquoStateChampionshiprdquoTeamInformationformsareduetotheNationalOfficeatleast30dayspriortostatecompetitions

February-March StatechampionscompeteattheirrespectiveregionalsaloncompetitionsforldquoRegionalChampionshiprdquo

July-August RegionalampMilitaryTeamchampionswillcompeteattheACFNationalConventionfortheldquoStudentTeamNationalChampionshiprdquo

ChApTEr 6student team competition


local and State CompetitionAnynumberofteamswithinachapterorcitymaybeorganizedandmanagedbyinterestedchefsandchef-instructorsDependingonthenumberofstudentteamswishingtocompetefortheregionaltitleaneliminationprocessmaytakeplacetocomplywiththeACFrulingthatonlyoneteamperstatecanviefortheregionalchampionship

ThesechapterorcityteamsmayneedtocompeteinalocalcompetitionusingtheguidelinesforstatecompetitionoutlinedinthismanualtodeterminewhichteamwilladvancetorepresentthelocalchapterorcityinthestatelevelcompetitionAlternativelyalllocalteamsmaycompeteatthestatelevelprovidedthereisanagreementwiththehostofthestatecompetitionandthehostisabletoaccommodatealleligibleteamswithinthestate

ThewinningteamgoesontorepresentitsstateatthefourldquoACFStudentTeamRegionalCompetitionrdquo

NoteAllstatecompetitionswillbeheldinaccordancewithACFcompetitionguidelinesandmustbecompletedaminimumof30daysbeforetheirrespectivedesignatedldquoACFStudentTeamRegionalCompetitionsrdquo

ItistheresponsibilityofthestatecompetitionorganizertoinformtheACFCompetitionandAwardsAdministratorattheACFNationalOfficeoftheldquoACFStudentTeamStateChampionsrdquo

Local and State Competitions will consist of two phases1ASkillsSalonPhase

2ACookingPhasethatconsistsoffourcoursesoneofwhichwillbetheassignedclassicaldish

Courses are

a FishstarterCourse

b SaladCourse

c MainCourse

d DessertCourseThe classical dish for local state and regional competitions will be annually chosen by the ldquoCulinary Competition Committeerdquo and announced at the National Convention for the following year Classical dishes are taken from Escoffier The Complete Guide to the Art of Modern Cooker (Le Guide Culinaire version)

regional CompetitionThefourACFRegionalCompetitionswillbethesiteoftheldquoACFStudentTeamRegionalChampionshiprdquoAllstatechampionteamsareeligibletocompeteattheregionallevelforthetitleofldquoACFStudentTeamRegionalChampionsrdquoTherewillbenoexceptionstotheruleofoneteamperstateTheldquoACFStudentTeamRegionalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines

Regional Competitions will consist of two phases1Day OnendashCompetitorJudgesMeeting

SkillsSalonPhase

2Day TwondashACookingPhasethatconsistsoffourcoursesoneofwhichwillbeanassignedclassicaldish

Courses are

a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse


National CompetitionACFrsquosNationalConventionwillbethesiteoftheldquoACFStudentTeamNationalChampionshiprdquoEachofthefourrespectiveregionalchampionsandthemilitaryteamchampionsareeligibletocompeteforthetitleofldquoACFStudentTeamNationalChampionsrdquoTheldquoACFStudentTeamNationalChampionshiprdquowillbeheldaccordingtoACFcompetitionguidelines

TheNationalCompetitionwillconsistof

1Day One ndash Edible Market Basket Cold Food Buffet Platter

Aplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasfourindividual

portions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)

2Day Two ndash Team Choice Four Course Signature Menu

EachteamwillproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleThreeportionswillbefortastingandone

portionfordisplay

local and State GuidelinesSkills Salon PhaseTeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase

Skills1ButcheryofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken

intoaccount

2FilletingofaflatorroundfishofyourchoiceandportionedforthefishstartercourseEyesandgillsshouldberemovedfromthehead

anddisplayedwithanyotherwasteitemsInadditiontheproperhandlingofthecarcassandremainingproteinistakenintoaccount

3Knife Cuts

a Juliennevegetableorfruitofyourchoicendash4ouncesoffinishedproductndash18x18rdquox2rdquo

b Tourneacutevegetableorfruitofchoicendasheightpieces-frac34rdquodiameter2rdquolongsevensidedandflatended

c Peelandmediumdiceoneonion-frac12xfrac12xfrac12

d Concasseacuteetwovine-ripenedtomatoes

4Makeaquartofpastry cream

a Zestpeelandsectiononeorange

b Rolloutandlineone8rdquoto10rdquotartpanwithpre-madeshortdoughandpreptoblindbake

Donotdiscardanywasteitemsfromanyoftheskillssothatjudgesmayreviewexcessivewasteortrim

PracticemakesperfectJustdotheskillsrequiredandalwaysremembertousepropersanitationpractices

NoteThealternatemaybesubstitutedforateammemberfortheskillssalonbuttheteamcoachmustnotifytheleadjudgeduringthecompetitormeetingofthechange


Cooking PhaseTeammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam

The Menu Should Consist of

a Fishstartercourse

b SaladCourse

c MainCourse

d DessertCourse

Threeportionsofeachcoursewillbedeliveredtothejudgesbythealternatefortastingandonecompletemealoffourcourseswillbedisplayedforphotographsandcritique

Timeline20 Minutes Set-upofthekitchen

75 Minutes Cookandpreparationtimeforthefourcoursemeal

15 Minutes

WindowforserviceofthefourcoursemealNoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe15minutewindowofservice

20 MinutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions

Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject

regional Competition GuidelinesDay 1 - Skills Salon Phase (Directly after the Judges Competitor Meeting)TeammemberswillblindlydrawoneoffourskillsthatmustbedemonstratedintheSkillsSalonTheleadjudgewillpre-determineandannouncetheorderinwhichtheskillswillbedemonstratedTeammemberswillcompeteinarelay-styleformatwithatotalofeightyminutestocompleteallfourskillsTeamswillhaveafifteenminutesetupwindowandatenminuteclean-upwindowAllmaterialsforthisprogramwillbesuppliedbytheteamTeamsarenotrequiredtoutilizetheitemsfromtheskillssalonduringthecookingphase

Skills1Butchery ofawholechickenintoeightpiecesInadditiontheproperhandlingofthecarcassandtheremainingproteinistaken

intoaccount



3Knife Cuts












Day 2 - Cooking Phase Teammemberswillproduceafour-coursemenuforfourpersonswhichwillconsistsofoneclassicalcourseassignedbytheCulinaryCompetitionCommitteeandthreedishesofchoicebytheteam


a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes





National Competition GuidelinesEachteamwillproduceanldquoEdibleMarketBasketColdBuffetPlatterrdquoandaldquoTeamChoiceFourCourseSignatureMealrdquoTheldquoEdibleMarketBasketColdBuffetPlatterrdquowillbeaplatterfor12with8portionsbeingdisplayedonaplatterandfourportionswillbeplatedonindividualplatesasindividualportions(threeplatesfortastingbythejudgesandonefordisplaywiththeplatter)TheldquoTeamChoiceFourCourseSignatureMealrdquowillbefor4peoplethreeportionswillbefortastingbythejudgesandonewillbefordisplay

Thefiveparticipatingteamswillbenotifiedwithin4weeksafterthelastregionalcompetitionoftheassignedmarketbasketingredients(twoprimaryproteinitemsonesecondaryproteinitemonefruittwovegetablesonestarchbaseditemandoneothersupplementaryitem)forthecoldfoodplatterofthatparticularyearInadditiontherequiredproteinitemsandingredientsfortheldquoTeamChoiceFourCourseSignatureMealrdquowillbeissuedatthistime

Day 1 ndash Edible Market Basket Cold Food Buffet Platter for 12 PeopleTheTeammustdemonstrateknowledgeofthedifferenttypesofGardeMangerproductsandtheirmake-upandpreparationproceduresTheyshoulddemonstrateanunderstandingofthefunctionalityoftheGardeMangerkitchenandtheutilitarianphilosophiesattachedtoitTheywillalsodemonstratethehighartformattributesofpresentationthatisnecessaryinacoldfoodbuffetplatterAllfooditemsmustbepreparedunderproperandcurrentsanitarycodes

Alloraportionofeachmarketbasketingredientmustbeusedinthemenu

Atotalof12portionsmustbeproduced8portionsmustbepresentedontheplatterand4portionsmustbeplatedasindividualportions(3platesfortastingbythejudgesandonefordisplaywiththeplatter)

Edible Cold Food Platter Requirements

bull MainPiecendashSolidmuscleitem

bull MainPiecendashEmulsifiedforcemeatitem

bull MainPiecendashRefinedforcemeat-Combooftwoforcemeatsbraisedengeleeinlayworketc

bull GarnishndashPickleditem

bull GarnishndashContriveditem

bull GarnishTeamrsquoschoiceitem

bull Onesalad(tobeservedontheside)

bull Oneappropriatesauce

bull Oneappropriaterelishsalsachutneyorcondiment

Day 2 ndashPresentation of the Edible Cold Platter and the Team Choice Four Course Signature MenuEachteamwillfinishandpresenttheirEdibleColdPlatterandthenproducealdquoTeamChoiceFourCourseSignatureMenurdquoforfourpeopleincorporatingtherequiredproteinsandingredients


a SeafoodStarterCourse

b SaladCourse

c MainCourse

d DessertCourse


TimelinePriortothecompetitioneventitselfeachteamwillbeallocatedequalpre-preptimeinadesignatedkitchenareaThekitchenmustbeleftinthesameconditionasfound

Day One (Preparation day)

Cold Buffet Platter

20 Minutes Set-upofthekitchen

5 hours

CookandpreparationNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime


Day Two (Finishing and Presentation of Edible Cold Platter and Four-course signature menu)

Cold Buffet Platter Presentation

20 minutes Set-upofthekitchen

3 hours

Finishingoftheplattertoincludetheslicingofthemainpiecescompletionofalltheothercomponentsglazingwithconsommeacuteaspic(whereappropriate)platingoftheediblebuffetplatterandplatesandtheset-uponthedisplaytableNoteTeamswillbedeductedonepointperaminuteuptoamaximumof5pointsiftheygoovertheallottedtime

30 minutesClean-upandbreakdownofthekitchenfromtheediblecoldfoodplatterpreparationandtransitionkitchenfortheproductionofthefourcoursemenu

20 minutes Breakforteams

Four Course Signature Menu

1 hour 30 Minutes Cookingandpreparationtime

20 minutes

Windowforservice(5minutespercourse)NoteTeamswillbedeductedonepointperminuteuptoamaximumof5pointsiftheygooverthe20minutewindowofservice

20 minutesClean-upandbreakdownofthekitchenTheKitchenmustbeleftinthesameconditionasfoundFailuretoobservethiswillresultinpointdeductions



General Guidelines for Edible Cold Platterbull Theteamrsquosdisplayfortheirediblecoldfoodplattercanbetraditional(ieallitemsononeappropriateplatter)orinamorecontemporarydisplayusingsmallerplattersrisersbowlsetc

bull Eachteamwillhaveoneeight-foottablefortheirdisplay

bull Althoughtabledecorationsandlightingarenotpartoftheactualjudgingawell-presentedandattractivetablewilladdtothehigh-qualityimagethattheteamattemptstoproject

bull Menusmustbedisplayedondisplaytable

bull TeamsaretoproducetheircoldfoodpreparationsunderstrictsanitaryandtemperaturerequirementsAllcoldfoodtobepresentedandservedshouldbeataminimumof45degreeForbelowwithoutinterruptionuntiltastedandevaluatedThefinishedplattermustbepresentedcold(ontopofchillplatedryiceice-filledpansorothercoldsurface)andmaintainthecoldtemperaturethroughoutthedisplay

bull Judgesmaychoosetorandomlytastesomeportionsofthefoodonyourplatterinadditiontotastingyourplatedfood

bull Allproteinsmustbebroughtinrawandinwholeformandallbutcheringmustbedoneonsite

bull Fishmaybebroughtinguttedandscaledbutmustbefilletedonsite

bull Previouslymarinatedorcuredproteinsareallowedtobebroughtinbutthepreparationmustbedemonstratedinthepropersequenceinthecompetitionkitchenbeforetheprepareditemcanbeused(thisincludesthebutcheringofthewholeprotein)thusonlyeliminatingthecuringormarinatingtimeTheonlyitemswhichwillnotbeallowedarethosethatrequireextendedcuringandagingtogetafinishedproductsuchaspastramiprosciuttoetc

bull Thepresentedfoodontheplatesandplattersshouldbewell-seasonedpresentedappropriatelyandbethesamefooditemsTeamsarenotallowedtofabricateseparatepiecesfordisplaypurposesonly

bull TeamsaretosupplytheirownplatterorcontemporarypresentationitemsPlatesforthefourindividualservingswillbesuppliedbytheACF

bull Teamshavetheoptionofglazingitemsandifsoteamsarepermittedtobringintheirownstocktofabricateanediblejelliedconsommeacute(aspic)tolightlycoatthemainplatterpiecestopreservetheirfreshnessandmoistureYoumayalsochoosetoglazevegetableandsaladitemsusingflavoredoilsorvinaigrettes

bull Buttends(orgrosspieces)ofall3mainpiecesarerequiredtobedisplayedontheplatterGenerallythebuttendisleftlargeenoughforeachpersontohaveanothersliceanditisapproximately25thesizeofthemainpiecebeforeithasbeensliced

bull TeamsareallowedtosupplementtheirmarketbasketwiththefollowingproteinswhenusedasasupportingorcomplimentaryingredientFatbackporkbuttandunsmokedbacon

bull Intheediblecoldplatterphaseasavorydoughmaybebroughtinpreparedbutthefabricationandbakingmustbedoneinthecompetitionkitchen

bull RememberthatyourplatterlikeanyotherfoodweserveshouldfollowthedietaryandnutritionalsoundportionsizesthatarecurrentlyrecommendedbytheUSDA

bull Duetostrictfirecoderulesatmanyconventioncentersstovetopsmokingmightnotbeallowed(verifywithACFCompetitionAdministrator)inwhichcaseuseofasmokeguntointroducehintofsmokeisrecommended

bull OnlyduringtheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetitionwillSousVidecookingandimmersioncirculatorsbeallowedtobeused

General rules for local State regional and National Student Competionsbull NoSousVidecookingorimmersioncirculatorswillbeallowedforstateregionalornationalcompetitionswiththeexceptionoftheldquoEdibleMarketBasketColdBuffetPlatterrdquoportionofthenationalcompetition


bull TeamsmustprovideforthefourcoursemealsixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-FourCourseMealrdquoguidelines

bull TeamsmustprovidefortheediblecoldplattersixsetsofmenupacketsThesemustbepresentedtothejudgesinbookletformuponenteringthekitchenatthestatedcompetitionstarttimeandmustadheretotheldquoMenuPacket-EdibleMarketBasketColdFoodBuffetPlatterrdquoguidelines

bull BasicnutritionalbalanceinrecipedevelopmentisessentialForeachrecipeabreakdownofcaloriescaloriesfromfatsodiumandmineralsmustbeindicatedAsaguidelinebasedonoverallcalories15to20ofcaloriesshouldcomefromprotein25to30ofdailycaloriesshouldcomefromfatand45to60ofcaloriesshouldcomefromcarbohydrates

bull TeamsareexpectedtobringinonlythewholeandrawmaterialsintheamountsstatedintherecipetoexecutetheassignmentProductsshouldbeweighedseparatedandclearlymarked

bull Noadvancedpreparationofvegetablesisallowedfortheskillssection

bull PeeledpotatoescarrotsonionsgarlicshallotsandcutmirepoixareallowedforthefourcoursecookingphaseandtheediblecoldplatterphaseVegetablesandsaladsmaybewashedbutnotcutorshapedinanyformLeeksmaybesplitforcleaningpurposes

bull Appropriatestocksforthefourcoursemealmaybebroughtinbutneitherfinishedsaucesnorclarifiedbrothsareallowed

bull Puffbricandphyllomaybebroughtin

bull Theuseofcommercialfruitpureesforthedessertisallowedbutthepureeshouldnotbealteredinanyway


bull Allmarinateditemsbroughtinadvancemustbedemonstratedandpreparedintheirproperculinaryproductionsequencebeforethepre-prepareditemscanbeused

bull TeamsmustbringinallequipmentknivessmallwaresandchinawareforallpartsandphasesofthecompetitionTheonlyexceptionwillbeattheldquoFourCourseSignatureMealrdquoandthefourindividualplatesfortheedibleplatteratthenationalcompetitionwherethechinawarewillbeprovided

bull Teamsarediscouragedfrombringingintoomuchequipmentandtoolsasitisoftentimesnotlookeduponfavorablybyjudgesnorwillnecessarilyresultinbetteroutcome

bull ThegoalatstudentteamcompetitionsisforteamstodisplaymasteryofBasiccookingprincipleandskillsexecutegoodsolidcookinganddisplaygreatteamworkComplicatedandcrowdedmenusanddishesdonotnecessarilyscorehigherandoftentimesinhibitteamrsquosfullsuccessespeciallywhentheteamisawayfrommuchfamiliarhomekitchenenvironment

bull TeamsmaybringinuptotwosupplementarytabletopburnersifapprovalisreceivedfromtheLeadJudgeShowchairpriortotheevent

bull TeamsarerequiredtoworkwithintheassignedkitchenstationboundariesNotadheringtothisrulewillresultinpointdeductions

bull Teamsarerequiredtosavetheirfoodandnon-foodwasteinseparatethirdpansandcandisposeofthemoncereviewedbyakitchenjudgeInadditionusablefoodtrimmustbeproperlylabeledandputaway

bull Proteinsmustbebroughtwholeandbutcheryskillsandutilizationoftrimwillneedtobedisplayed

bull Utilizationofusabletrimandbyproductsinyourmenuisfullyexpectedandshowrsquosonersquoscookingskills

bull Tomakeitaneducationalexperienceforallteamsattendingtheall-importantcritiquesessionsareopentoallteamsandcoachesiftheychoosetoattend

Kitchen Station requirements (local State and regional)Thefollowingitemswillbeprovided

bull 1each6burnerrangeavailable

bull 1eachfullsheet-pansizeovenwithtwoshelves


bull 2each6rsquoto8rsquotables30rdquowideandstandardkitchenheight

bull 4eachpoweroutlets

bull Garbagereceptacle

bull Accesstoicesupplywithincloseproximity

bull Accesstorefrigerationwithincloseproximity

bull Accesstoafreezerwithincloseproximity

bull Hotandcoldwaterandsanitarysourceintheimmediatevicinity

bull Tomaintainsanitationmopsbroomsbleachandbuckets

bull Alargeclockvisiblebyeveryteaminthecompetitionareaforaccuratetimekeeping

bull Ateamstagingareaforingredientcheck-inandplacement

bull Ascheduleofcompetingtimes

bull Breakfastrefreshmentsfortheteamsandjudges

bull One6rsquodisplaytableperteamforfooddisplay

TeamsmustbringinalladditionalequipmentthatisneededtoexecutethemealAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenlistedabove

ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideTheuseofpowerstripestoincreasetheoutletcountwillnotbeallowedandifapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutageNosous-videequipmentwillbeallowed

Kitchen Station requirements (National)AkitchendiagramandalistofequipmentprovidedwillbesenttoeachteambytheACFNationalOfficeoncethekitchendesignshavebeenestablishedTeamsmustbringinalladditionalequipmentthatisneededtoexecutetheirprogramAllfooditemsandequipmentshouldbeonTWOproperfullsizespeedracks(nohalfrackswillbeallowed)Teamsshouldonlyexpecttheorganizertoprovidewhathasbeenshowninthekitchendiagramandthelistoftheequipmentthatwillbeprovided

ProcessorsblendersmixersetcmustbebroughtinifneededPleasebeawarethatonlythepoweroutletsdescribedwillbesuppliedandyouwillbelimitedtothoseoutletsandthepowertheyprovideIfapoweroutageoccursfromtheteamexceedingtheirpowerallotmentnoadditionaltimewillbegivenduetotheoutage

Pleasealsokeepinmindthatopenflamesmayberestrictedduetotheset-upofthekitchensintheshowhalls

AllChinawarewillbeprovidedandalistofwhatisavailablewillbesenttoallthecompetitorsNoadditionalchinawarewillbeallowedbeyondwhatisprovided

Dress CodeItisimportanttorememberthateachmemberofastudentteamrepresentstheprofessionofchefsThereforeteamsmustbedressedappropriatelyandprofessionallyThefollowingdresscodewillapply

bull Whitechefcoats(ACFlogoonleftchestchapterlogoampschoollogoifapplicableonrightchest)Nootherlogosarepermitted

bull Blackpants

bull Blackshoesorclogs

bull Fullaprons

bull Kerchiefs

bull Toques

bull Thealternatemustweararedarmband


Role of the AlternateInthestudentteamcompetitionthealternateisanimportantassettotheteamandneedstobeastrongversatileindividualHerearetherulesforwhatalternatescanandcannotdo

bull Fortheskillssectionyoucanusethealternateinsteadofanothermemberoftheteamifyouwishhowevertheleadjudgemustbenotifiedofthisatthecompetitorsmeetingwiththejudges

bull Duringsetupandtear-downperiodsthealternatemayactasanyotherteammember

bull Duringthecookingsectionofthefourcoursemealandedibleplatterthealternateisnotallowedtoprepareortouchfoodotherthantransportingittoandfromarefrigeratororfreezerordeliveringthefinishedcoursedtothejudgesrsquotable

bull Thealternatecantastefoodatanylevelofthecompetition

bull ThealternatecankeeptheteamonschedulepromptingteammembersofovenchecksormaintainingsimmeringfoodsonthestovetopbutcannotphysicallyopentheovenorremoveproductsLikewisethealternatecannotstrainorremoveitemsfromthestovetop

bull Duringthedish-upthealternatemaywipeanysmudgesordebrisonthefinishedplatesAtthenationallevelonlyalternatescanplacesmallgarnishitemsontheplateThisdoesnotincludesaucesmaincomponentsvegetablesorstarches

AtnotimemaythealternateassistateammemberforinstanceholdapastrybagwhileitisbeingfilledInshorttheroleofthealternateistokeeptheteamontracktransportfoodandequipmenttothetableorrangetopchangeoutandwashsoiledboardsandpansandmonitorcookingtimesThealternatewillweararedarmbandindicatingthatpersonasthealternateaidingthejudgesinmonitoringtheiractivityItisalsotheresponsibilityofthealternatetokeeptheteamrsquosequipmentwashedandstoredawayfromthedishwashingarea

Role of the Team Coaches and ManagerThemanagerandcoachdonothavearoleduringthecompetitionOnceyouarriveatthecompetitionyourworkisdoneIfyoutalktoyourteamwhiletheyarecompetingyourteamwillbeDISQUALIFIEDonthespotThisrulewillbeenforcedAfterthecompetitionandduringthecritiquethemanagerandcoacharerequiredtobeattheteamrsquoscritique

Student Team Classical Dish requirementsForthe2018competitionseasontheassignedclassicaldishistheDessertCourseEffectivedatesforthisdishareAugust2017thruApril2018

4713 - Oeufs agrave la NeigeMenu(LocalStateampRegional)

FishStarterCourse

SaladCourse

MainCourse

DessertCourse-ClassicalDish

Notes

bull Referencerecipe4347OrdinaryMeringue(preparehalfrecipe)

bull Useeggssizedlargeforallrecipeproduction

bull ReadprocedurecarefullyndashCregravemeAnglaisebaseutilizespoachingliquidTeamswillbepenalizedforexcessivewasteifanadditionalCregravemeAnglaiserecipeisproducedunnecessarily

bull Therewillbesomeexcessproductionbeyondthefour(4)requiredportionsservedTeamswillnotbepenalizedforexcessproductionasaresultoffollowingthesetwoclassicaldessertrecipescorrectly

bull NOadditionaldessertgarnisheswillberequiredorpermittedforthiscoursePresentationguidelinesareclearlystatedwithintheoriginalrecipe(4713)andshouldnotbedeviatedfrominthefinalpresentationofthecourseforevaluation


sKills salon sCore sheet(loCal state amp reGional) stUdent teaM

Team Judge

Date Show

(Skills Evaluation 0-20 points)

Section 1 (Chicken) Max pts received Section 2 (Fish) Max pts received

Butchery 10 Filletingoffish 10

Properhandlingofcarcassandremainingprotein 5


Sanitation 5 Sanitation 5

Total Score 20 Total Score 20

Section 3 (Knife Skills) Max pts received Section 4 (pastry) Max pts received

Juliennevegetableorfruitofchoice(4oz) 5 Pastrycream 10

Tourneevegetableorfruitofchoice(8pieces) 5

Zestpeelandsectiononeorange 5

Peelandmediumdiceoneonion 5

Preparetartshellforblindbaking 5

Peelandsmalldicetwovine-ripenedtomatoes(pulpseededandconcasseacuted) 5

Sanitation 5

Total Score 25

Sanitation 5

Total Score 25 Section 5 (Timing) Max pts received

Section1Score+ Overall timing(1 point deduction for each minute late) 10

Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=

divide5=FinalskillsScore

JudgesSignature

Judges Guidelines for Standards

18-20points Gold




hot-food KitChen floor sCore sheet(loCal state amp reGional) stUdent teaM

Team Judge

Date Show


Criteria Maximum points Actual points

SanitationandOrganization 5

WorkFlowandTeamWork 5

CulinaryandCookingTechniquesandProperExecution 5

Timing(1pointdeductionforeveryminutelate) 5

Notadheringtostationboundariesandfinalcleanupandbreakdownnotsatisfactory

AdditionalDeductionMaximumof3Points

Total Score 20

Comments

JudgesSignature


18-20points Gold




tastinG sCore sheet (loCal state amp reGional) stUdent teaM

Team Judge

Date Show

Signature Courses

Criteria Maximum points 1 2 3

ServingMethodsandPresentation 10

Portionsizeandnutritionalbalance 5

Flavortastetextureanddoneness 45

Individual Course Scores 60

Subtotal3courses=Signaturecoursesscore

Classical Course

Criteria Maximum points received

Classicalpresentation 5

Classicalcookingmethodology 5

Portionsize 5

Taste 35


Overall Menu Composition amp Skills Displayed


Flavorprogressionthemevarietyofbasiccookingskillsandtechniques 10

Total Score 10

Section1Score+

Classicalcoursescore+

Overallmenuscore+

Subtotal=

divide2Finaltestingscore=

JudgesSignature


55-60points Gold




loCal state amp reGional tallY sCore sheet stUdent teaM

Team

Date Show

ScoresreviewedbyLeadJudge(printed)

JudgesPrintedNvame Signature

1

2

3

4

5

6

Judge 1 2 3 4 5 6 Total divide Judges point Scale

Skills 0-20

Floor 0-20

Taste 0-60

TotalFinalScore 0-100

Award

TeamMembers ACFMember

1

2

3

4

5

100 points Gold with Special Certificate Award Guidelines

90-9999points Gold




KitChenfloor sCore sheet foUr CoUrse MenU (national) stUdent teaM

Team Judge

Date Show

Kitchen Floor Evaluation (0-40 Points)


Sanitationfoodhandling 5

Miseenplaceorganization 5

Culinaryandcookingtechniquesandproperexecution 20

Properutilizationofingredients 5

Timingworkflow(1pointdeductionforeveryminutelate) 5

FinalcleanupandbreakdownnotsatisfactoryAdditionalDeductionMaximumof3Points

Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold




tastinG sCore sheet foUr CoUrse MenU (national) stUdent teaM

Team Judge

Date Show

CriteriaMaximum points received

Servingmethodsandpresentation 5


Menuandingredients 10

Creativityandpracticality 5



Subtotal

divideNumberofCourses

=ServiceTastingScore

Comments

JudgesSignature

Award Guidelines

54-60points Gold




national tallY sCore sheet foUr CoUrse MenU stUdent teaM

Team

Date Show

KitchenFloor Judges ServiceTasting JudgesPrintandSign PrintandSign

1 1

2 2

3 3

4 4

5 5

6 6

Kitchen Floor Scores Service Tasting Scores







Subtotal Subtotal






Award Guidelines

90-100points Gold




KitChenfloor sCore sheet ediBle Cold platter (national) stUdent teaM

Team Judge

Date Show







Timingworkflowday1(1pointdeductionforeveryminutelate) 5



Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold




tastinG sCore sheet ediBle Cold platter (national) stUdent teaM

Team Judge

Date Show

CriteriaMaximum points protein 1 protein 2 protein 3 Garnishes

Salad Sauce Condiment




Creativityandpractically 5


Individual Item Scores 60

Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold




national tallY sCore sheet ediBle Cold platter stUdent teaM

Team

Date Show

KitchenFloor Judges Tasting JudgesPrintandSign PrintandSign

1 1

2 2

3 3

4 4

5 5

6 6

Kitchen Floor Scores Tasting Scores







Subtotal Subtotal


=FinalKitchenFloorScore =FinalTastingScore


+FinalTastingScore


Award Guidelines

90-100points Gold




national CoMpetition sUMMarY sCore sheet stUdent teaM

Date Show

TeamFour Course Menu Score

Edible Cold platter Score Subtotal

Average divide 2 Total

Medal Awarded

CentralRegionalTeam

MilitaryTeam

NortheastRegionalTeam

SoutheastRegionalTeam

WesternRegionalTeam

Judges Verification SignaturesPrintedName Signature

1

2

3

4

5

6

Award Guidelines

100points GoldwithSpecialCertificate

90-100points Gold




loCal state amp reGionalCoMpetition sUMMarY sCore sheet stUdent teaM

Date Show

Teams Name (list in order from lowest to highest) Final Score Medal Awarded











Region ACFChapter

SchoolAffiliation(ifany)

Coach ACFMemberID

Phone Email

AssistantCoach ACFMemberID

Phone Email

Forms must be submitted annually by August 30

Mail Form toAmericanCulinaryFederationCompetitionsampAwardsAdministrator180CenterPlaceWayStAugustineFL32095

or Fax to904-940-0741

ThisisthecontactforallofficialcommunicationsThispersonwillalsobelistedintheprogramguideforACFregionalconferencesandnationalconvention

aCf stUdent teaM CoMpetition intent to CoMpete forM


aCf stUdent teaM CoMpetition teaM inforMation sheet

Region ACFChapter


Coach ACFMemberID

Phone Email

AssistantCoach ACFmemberID

Phone Email

Team MembersPrintedName ACFMemberID

Captain

Member

Member

Member

Alternate

Forms must be submitted to the ACF national office at least 30 days prior to local state and Divisional competitionsNoteAllteammembersmusthaveanACFmembernumberandbepaidmembersingoodstandingattimeofsubmission(Seepage31TeamRequirements)


or Fax to904-940-0741


Four months prior to competition scheduled date the following needs to be submitted1Completedapplicationmustinclude

Signatureofshowchairandhostchapterpresident

SignedletterofcommitmentfromaminimumofthreeACF-approvedjudges

1

2

3

JudgesProtocolLetter(simplystateswhoisresponsibleforjudgesrsquotransportationmealsetcItshouldalsoincludean

agendawherejudgeswillstaystipendsetc)

$20000ApplicationFee

2AfterreceivingalloftheabovetheCompetitionCoordinatorwillsubmitcompetitiontoCulinaryCompetitionCommitteeChairfor

approvalandappointmentofleadjudge

3AfterreceivingapprovalandleadjudgeappointmenttheCoordinatorwillnotifytheShowChairande-mailthefollowing

documents

bull CompetitorInformationForm(mustbefilledoutbyeachparticipant)

bull MedalPrecompetitionOrderForm

bull CompetitionScoreSheets

bull ShowChairLeadJudgeEvaluationForm

bull CompetitorCoachCritiqueofJudges

4UponapprovalthecompetitionwillbeaddedtotheACFWebsiteandthenextissueofNCR

5IfyouwouldliketoorderMedalsandCertificatesofParticipationbeforeyourcompetitionpleasedosoatleastonemonthbefore

thecompetitionNoteMedalsarenotshippeduntilpaymentisreceived

orderedmedalsandcertificates

made50depositpayment

6AfterthecompetitionpleasesubmitthefollowingtotheCoordinatorwithinonemonth

aSummaryScoreSheets(includeindividualrsquosnamescoreandaward)

bLeadJudgeandShowChairEvaluationReports

cCompetitorInformationFormsfromeachcompetitor

dUnusedmedalsandfinalpayment(ifbalancedue)

or

eMedalorderandpayment-medalsorderedafteracompetitionwillnotbesentuntilwereceivetheabove

(scoresheetsevaluationreportsampinfoforms)

Please Include Competition Name and Date on all Correspondence

shoW Chair CoMpetition CheCKlist


AnycompetitororcoachmayprovideconstructiveremarksregardingthecompetitioneventbycompletingthiscritiqueThisisnotaforumtodisputethescoringofanindividualorateamThiscritiqueisdesignedforvaluablefeedbackontheperformanceofthejudgingteamandwillbehelpfulforfutureadjustmentsbytheculinarycompetitioncommittee

Inadditionremarksshouldbebalancedinrelationtothecurrentguidelinesandwiththoughtfulnessprovidearemedialsuggestiontotheissueyouhaveinquestion

Your comments should be addressed toAmericanCulinaryFederationAttnEventsManagementDepartment180CenterPlaceWayStAugustineFL32095

YourName

Address

City State ZIPcode

NameofShow

ACFHostChapter ShowChair DateofEvent

Category

Judging Team (PleasecircletheFloorJudge)LeadJudge Judge2

Judge3 Judge4

Event FacilityWereallfacilitiesasindicatedinthecompetitionmanualprovided Yes No

Wasthefacilityavailableearlyenoughforyoutosetupbeforeenteringthecompetitionarea Yes No

Floor JudgeWereyoucheckedinandyouringredientsinspected Yes No

Didthefloorjudgeexplaintoyouthelocationofyourcookingareathetimetomoveinandthestartandfinishtimesforyourcompetitionslot Yes No

Didthefloorjudgefullyevaluatetheareasoutlinedinthemanual Yes No

Duringthecritiquedidthefloorjudgeprovideinacourteousandinformativemannerthepointsthatheorshethoughtwerelackinginyourperformanceanddidthefloorjudgeoffersuggestionsorremediesforthis Yes No

Lead JudgeWastheleadjudgeavailabletoansweranyquestionsyoumayhavehadbeforethebeginningofthecompetition Yes No

Didtheleadjudgeresolveanyconflictswithregardtothesetupofthecompetitionandthefacilities Yes No

CoMpetitorCoaCh CritiQUe of JUdGes


Didthetastingpanelassistthefloorjudgewithsomeoftheduties Yes No

Wasthecritiqueattendedbyallthejudges Yes No

Tasting JudgesWeretheindividualcritiquesfromeachjudgeofferedinacourteousandpositivemanneranddidthejudgeacknowledgethecomponentsofthemealthatweregoodoroutstanding Yes No

Dideachjudgeexplainwhyheorshethoughtthataparticularerrorneededadjustmentandwhatbenefitcouldbeachieved Yes No

Dideachoranyjudgeofferpossibleremediesorideasonhowtoimprovethedishandtakeittothenextlevel Yes No

Didanyorallofthejudgesofferencouragementtotheteamstokeeptryingandimproveforfuturecompetitions Yes No

Additional Comments


Cold Food Show

Cold Food ExhibitCompetitor

Cold Food Date

Cold Food Category

Cold Food Show 2

Cold Food ExhibitCompetitor 2

Cold Food Date 2

Cold Food Category 2

Show Piece Show

Show Piece ExhibitCompetitor

Show Piece Date

Show Piece Category

Hot Food Show

Hot Food ExhibitCompetitor

Hot Food Date

Hot Food Category

Hot Food Show 2

Hot Food ExhibitCompetitor 2

Hot Food Date 2

Hot Food Category 2

Hot Food Tally Competitor

Hot Food Tally Date

Hot Food Tally Category

Ice Carving Competitor

Ice Carving Team

Ice Carving Date

Ice Carving Category

Taste Based Competitor

Taste Based Date

Taste Based Category

Summary Show

Summary ExhibitCompetitor

Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show

National Team Kitchen Team

National Team Kitchen Judge

National Team Kitchen Date

National Team Kitchen Show

National Team Tasting Team

National Team Tasting Judge

National Team Tasting Date

National Team Tasting Show

National Team Tally Team

National Team Tally Date

National Team Tally Show

National Team Cold Team

National Team Cold Judge

National Team Cold Date

National Team Cold Show

National Team Tasting Cold Team

National Team Tasting Cold Judge

National Team Tasting Cold Date

National Team Tasting Cold Show

National Team Tally Cold Team

National Team Tally Cold Date

National Team Tally Cold Show

National Team Summary Date

National Team Summary Show

Local Team Summary Date

Local Team Summary Show

Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach

Assistant Coach Member ID

Assistant Coach Phone

Assistant Coach Email

Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off

Letter of commitment Off

Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off

Summary Score Sheets Off

Judge Evaluation Off

Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1

Facility Correct Off

Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off

Resolve Conflicts Off

Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4

Tasting Panel Assist Off

Judges Attend Critique Off

Critiques Courteous Off

Error Adjustment Off

Improve Dish Off

Try to Improve Off

Additional Comments


Chapter 1 pg 2Goals Organization And Objectives

Chapter 2 pgs 3-9Traditional Competition Categories (Student)bull CategorySACooking

bull CategorySBCooking

bull CategorySCPatisserieConfectionery

bull CategorySDShowpiece

bull CategorySGEdibleColdFood

bull CategorySHIceCarving

Chapter 3 pgs 10-13Contemporary Cooking Categories (Student)bull CategorySK-HotFoodCooking

bull CategorySP-PracticalampContemporaryPatisserie

Chapter 4 pgs 14-26Competition Scoring and Critiques

Score sheets

Chapter 5 pgs 27-30Competition Organization

Chapter 6 pgs 31-39Student Team Competition

appendix pgs 42-58Show Chair Competition Checklist

copy2010 American Culinary Federation Inc All rights reserved No part of this document may be disclosed or reproduced in any form without express written consent of the American Culinary Federation

TAblEof contents



























































































[Selectone]







SC-4 Weddingcake






























































































- Noloosescarvesetc

- Earplugs





































































bull Marbleslab


bull Cuttingboards













bull Silverware

bull Napkins

bull Water

bull Clipboards

bull Notepads

bull Pencilspens

bull Calculator

bull Stapler














bull Timeframe









































































bull Presentation




Date Category






Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category







Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category






Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category








Total 40

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

36-40points Gold






Date Category






Total 60

Subtotal

NumberofCourses


CommentsCourse1

Course2

Course3

Course4

JudgesSignature

JudgesPrintedName

Award Guidelines

54-60points Gold




Competitor

Date Category







Subtotal Subtotal






AwardMedal

ScoresCompiledby


PrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze


Competitor Team

Date Category

Carving




- Stronglines

- Proportion

- Uniform

bull Safety 0-25







Total 100


Comments

JudgesSignature

JudgesPrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze



Competitor

Date Category

MenuItem









Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category
















judgingcriteria


















bull TaskDelegation

















bull Meals

bull Transportation
































bull Perdiemsupport

















bull Scorekeeper


bull Awardsceremony

bull Hospitality



































Courses are

a FishstarterCourse

b SaladCourse

c MainCourse




SkillsSalonPhase


Courses are

a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse









portionfordisplay



intoaccount



3Knife Cuts














a Fishstartercourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes






intoaccount



3Knife Cuts














a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes























b SaladCourse

c MainCourse

d DessertCourse




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments



























































































[Selectone]







SC-4 Weddingcake






























































































- Noloosescarvesetc

- Earplugs





































































bull Marbleslab


bull Cuttingboards













bull Silverware

bull Napkins

bull Water

bull Clipboards

bull Notepads

bull Pencilspens

bull Calculator

bull Stapler














bull Timeframe









































































bull Presentation




Date Category






Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category







Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category






Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category








Total 40

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

36-40points Gold






Date Category






Total 60

Subtotal

NumberofCourses


CommentsCourse1

Course2

Course3

Course4

JudgesSignature

JudgesPrintedName

Award Guidelines

54-60points Gold




Competitor

Date Category







Subtotal Subtotal






AwardMedal

ScoresCompiledby


PrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze


Competitor Team

Date Category

Carving




- Stronglines

- Proportion

- Uniform

bull Safety 0-25







Total 100


Comments

JudgesSignature

JudgesPrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze



Competitor

Date Category

MenuItem









Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category
















judgingcriteria


















bull TaskDelegation

















bull Meals

bull Transportation
































bull Perdiemsupport

















bull Scorekeeper


bull Awardsceremony

bull Hospitality



































Courses are

a FishstarterCourse

b SaladCourse

c MainCourse




SkillsSalonPhase


Courses are

a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse









portionfordisplay



intoaccount



3Knife Cuts














a Fishstartercourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes






intoaccount



3Knife Cuts














a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes























b SaladCourse

c MainCourse

d DessertCourse




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments














































































- Noloosescarvesetc

- Earplugs





































































bull Marbleslab


bull Cuttingboards













bull Silverware

bull Napkins

bull Water

bull Clipboards

bull Notepads

bull Pencilspens

bull Calculator

bull Stapler














bull Timeframe









































































bull Presentation




Date Category






Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category







Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category






Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category








Total 40

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

36-40points Gold






Date Category






Total 60

Subtotal

NumberofCourses


CommentsCourse1

Course2

Course3

Course4

JudgesSignature

JudgesPrintedName

Award Guidelines

54-60points Gold




Competitor

Date Category







Subtotal Subtotal






AwardMedal

ScoresCompiledby


PrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze


Competitor Team

Date Category

Carving




- Stronglines

- Proportion

- Uniform

bull Safety 0-25







Total 100


Comments

JudgesSignature

JudgesPrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze



Competitor

Date Category

MenuItem









Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category
















judgingcriteria


















bull TaskDelegation

















bull Meals

bull Transportation
































bull Perdiemsupport

















bull Scorekeeper


bull Awardsceremony

bull Hospitality



































Courses are

a FishstarterCourse

b SaladCourse

c MainCourse




SkillsSalonPhase


Courses are

a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse









portionfordisplay



intoaccount



3Knife Cuts














a Fishstartercourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes






intoaccount



3Knife Cuts














a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes























b SaladCourse

c MainCourse

d DessertCourse




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments

















































bull Marbleslab


bull Cuttingboards













bull Silverware

bull Napkins

bull Water

bull Clipboards

bull Notepads

bull Pencilspens

bull Calculator

bull Stapler














bull Timeframe









































































bull Presentation




Date Category






Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category







Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category






Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category








Total 40

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

36-40points Gold






Date Category






Total 60

Subtotal

NumberofCourses


CommentsCourse1

Course2

Course3

Course4

JudgesSignature

JudgesPrintedName

Award Guidelines

54-60points Gold




Competitor

Date Category







Subtotal Subtotal






AwardMedal

ScoresCompiledby


PrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze


Competitor Team

Date Category

Carving




- Stronglines

- Proportion

- Uniform

bull Safety 0-25







Total 100


Comments

JudgesSignature

JudgesPrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze



Competitor

Date Category

MenuItem









Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category
















judgingcriteria


















bull TaskDelegation

















bull Meals

bull Transportation
































bull Perdiemsupport

















bull Scorekeeper


bull Awardsceremony

bull Hospitality



































Courses are

a FishstarterCourse

b SaladCourse

c MainCourse




SkillsSalonPhase


Courses are

a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse









portionfordisplay



intoaccount



3Knife Cuts














a Fishstartercourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes






intoaccount



3Knife Cuts














a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes























b SaladCourse

c MainCourse

d DessertCourse




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments














bull Timeframe









































































bull Presentation




Date Category






Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category







Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category






Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category








Total 40

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

36-40points Gold






Date Category






Total 60

Subtotal

NumberofCourses


CommentsCourse1

Course2

Course3

Course4

JudgesSignature

JudgesPrintedName

Award Guidelines

54-60points Gold




Competitor

Date Category







Subtotal Subtotal






AwardMedal

ScoresCompiledby


PrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze


Competitor Team

Date Category

Carving




- Stronglines

- Proportion

- Uniform

bull Safety 0-25







Total 100


Comments

JudgesSignature

JudgesPrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze



Competitor

Date Category

MenuItem









Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category
















judgingcriteria


















bull TaskDelegation

















bull Meals

bull Transportation
































bull Perdiemsupport

















bull Scorekeeper


bull Awardsceremony

bull Hospitality



































Courses are

a FishstarterCourse

b SaladCourse

c MainCourse




SkillsSalonPhase


Courses are

a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse









portionfordisplay



intoaccount



3Knife Cuts














a Fishstartercourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes






intoaccount



3Knife Cuts














a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes























b SaladCourse

c MainCourse

d DessertCourse




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments







































































bull Presentation




Date Category






Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category







Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category






Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category








Total 40

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

36-40points Gold






Date Category






Total 60

Subtotal

NumberofCourses


CommentsCourse1

Course2

Course3

Course4

JudgesSignature

JudgesPrintedName

Award Guidelines

54-60points Gold




Competitor

Date Category







Subtotal Subtotal






AwardMedal

ScoresCompiledby


PrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze


Competitor Team

Date Category

Carving




- Stronglines

- Proportion

- Uniform

bull Safety 0-25







Total 100


Comments

JudgesSignature

JudgesPrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze



Competitor

Date Category

MenuItem









Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category
















judgingcriteria


















bull TaskDelegation

















bull Meals

bull Transportation
































bull Perdiemsupport

















bull Scorekeeper


bull Awardsceremony

bull Hospitality



































Courses are

a FishstarterCourse

b SaladCourse

c MainCourse




SkillsSalonPhase


Courses are

a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse









portionfordisplay



intoaccount



3Knife Cuts














a Fishstartercourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes






intoaccount



3Knife Cuts














a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes























b SaladCourse

c MainCourse

d DessertCourse




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments




Date Category






Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category







Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category






Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category








Total 40

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

36-40points Gold






Date Category






Total 60

Subtotal

NumberofCourses


CommentsCourse1

Course2

Course3

Course4

JudgesSignature

JudgesPrintedName

Award Guidelines

54-60points Gold




Competitor

Date Category







Subtotal Subtotal






AwardMedal

ScoresCompiledby


PrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze


Competitor Team

Date Category

Carving




- Stronglines

- Proportion

- Uniform

bull Safety 0-25







Total 100


Comments

JudgesSignature

JudgesPrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze



Competitor

Date Category

MenuItem









Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category
















judgingcriteria


















bull TaskDelegation

















bull Meals

bull Transportation
































bull Perdiemsupport

















bull Scorekeeper


bull Awardsceremony

bull Hospitality



































Courses are

a FishstarterCourse

b SaladCourse

c MainCourse




SkillsSalonPhase


Courses are

a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse









portionfordisplay



intoaccount



3Knife Cuts














a Fishstartercourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes






intoaccount



3Knife Cuts














a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes























b SaladCourse

c MainCourse

d DessertCourse




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments




Date Category







Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category






Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category








Total 40

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

36-40points Gold






Date Category






Total 60

Subtotal

NumberofCourses


CommentsCourse1

Course2

Course3

Course4

JudgesSignature

JudgesPrintedName

Award Guidelines

54-60points Gold




Competitor

Date Category







Subtotal Subtotal






AwardMedal

ScoresCompiledby


PrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze


Competitor Team

Date Category

Carving




- Stronglines

- Proportion

- Uniform

bull Safety 0-25







Total 100


Comments

JudgesSignature

JudgesPrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze



Competitor

Date Category

MenuItem









Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category
















judgingcriteria


















bull TaskDelegation

















bull Meals

bull Transportation
































bull Perdiemsupport

















bull Scorekeeper


bull Awardsceremony

bull Hospitality



































Courses are

a FishstarterCourse

b SaladCourse

c MainCourse




SkillsSalonPhase


Courses are

a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse









portionfordisplay



intoaccount



3Knife Cuts














a Fishstartercourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes






intoaccount



3Knife Cuts














a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes























b SaladCourse

c MainCourse

d DessertCourse




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments




Date Category






Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category








Total 40

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

36-40points Gold






Date Category






Total 60

Subtotal

NumberofCourses


CommentsCourse1

Course2

Course3

Course4

JudgesSignature

JudgesPrintedName

Award Guidelines

54-60points Gold




Competitor

Date Category







Subtotal Subtotal






AwardMedal

ScoresCompiledby


PrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze


Competitor Team

Date Category

Carving




- Stronglines

- Proportion

- Uniform

bull Safety 0-25







Total 100


Comments

JudgesSignature

JudgesPrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze



Competitor

Date Category

MenuItem









Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category
















judgingcriteria


















bull TaskDelegation

















bull Meals

bull Transportation
































bull Perdiemsupport

















bull Scorekeeper


bull Awardsceremony

bull Hospitality



































Courses are

a FishstarterCourse

b SaladCourse

c MainCourse




SkillsSalonPhase


Courses are

a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse









portionfordisplay



intoaccount



3Knife Cuts














a Fishstartercourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes






intoaccount



3Knife Cuts














a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes























b SaladCourse

c MainCourse

d DessertCourse




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments




Date Category








Total 40

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

36-40points Gold






Date Category






Total 60

Subtotal

NumberofCourses


CommentsCourse1

Course2

Course3

Course4

JudgesSignature

JudgesPrintedName

Award Guidelines

54-60points Gold




Competitor

Date Category







Subtotal Subtotal






AwardMedal

ScoresCompiledby


PrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze


Competitor Team

Date Category

Carving




- Stronglines

- Proportion

- Uniform

bull Safety 0-25







Total 100


Comments

JudgesSignature

JudgesPrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze



Competitor

Date Category

MenuItem









Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category
















judgingcriteria


















bull TaskDelegation

















bull Meals

bull Transportation
































bull Perdiemsupport

















bull Scorekeeper


bull Awardsceremony

bull Hospitality



































Courses are

a FishstarterCourse

b SaladCourse

c MainCourse




SkillsSalonPhase


Courses are

a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse









portionfordisplay



intoaccount



3Knife Cuts














a Fishstartercourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes






intoaccount



3Knife Cuts














a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes























b SaladCourse

c MainCourse

d DessertCourse




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments




Date Category






Total 60

Subtotal

NumberofCourses


CommentsCourse1

Course2

Course3

Course4

JudgesSignature

JudgesPrintedName

Award Guidelines

54-60points Gold




Competitor

Date Category







Subtotal Subtotal






AwardMedal

ScoresCompiledby


PrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze


Competitor Team

Date Category

Carving




- Stronglines

- Proportion

- Uniform

bull Safety 0-25







Total 100


Comments

JudgesSignature

JudgesPrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze



Competitor

Date Category

MenuItem









Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category
















judgingcriteria


















bull TaskDelegation

















bull Meals

bull Transportation
































bull Perdiemsupport

















bull Scorekeeper


bull Awardsceremony

bull Hospitality



































Courses are

a FishstarterCourse

b SaladCourse

c MainCourse




SkillsSalonPhase


Courses are

a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse









portionfordisplay



intoaccount



3Knife Cuts














a Fishstartercourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes






intoaccount



3Knife Cuts














a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes























b SaladCourse

c MainCourse

d DessertCourse




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments


Competitor

Date Category







Subtotal Subtotal






AwardMedal

ScoresCompiledby


PrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze


Competitor Team

Date Category

Carving




- Stronglines

- Proportion

- Uniform

bull Safety 0-25







Total 100


Comments

JudgesSignature

JudgesPrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze



Competitor

Date Category

MenuItem









Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category
















judgingcriteria


















bull TaskDelegation

















bull Meals

bull Transportation
































bull Perdiemsupport

















bull Scorekeeper


bull Awardsceremony

bull Hospitality



































Courses are

a FishstarterCourse

b SaladCourse

c MainCourse




SkillsSalonPhase


Courses are

a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse









portionfordisplay



intoaccount



3Knife Cuts














a Fishstartercourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes






intoaccount



3Knife Cuts














a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes























b SaladCourse

c MainCourse

d DessertCourse




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments


Competitor Team

Date Category

Carving




- Stronglines

- Proportion

- Uniform

bull Safety 0-25







Total 100


Comments

JudgesSignature

JudgesPrintedName


Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze



Competitor

Date Category

MenuItem









Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category
















judgingcriteria


















bull TaskDelegation

















bull Meals

bull Transportation
































bull Perdiemsupport

















bull Scorekeeper


bull Awardsceremony

bull Hospitality



































Courses are

a FishstarterCourse

b SaladCourse

c MainCourse




SkillsSalonPhase


Courses are

a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse









portionfordisplay



intoaccount



3Knife Cuts














a Fishstartercourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes






intoaccount



3Knife Cuts














a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes























b SaladCourse

c MainCourse

d DessertCourse




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments



Competitor

Date Category

MenuItem









Total 100

Comments

JudgesSignature

JudgesPrintedName

Award Guidelines

90-99points Gold

80-89points Silver

70-79points Bronze




Date Category
















judgingcriteria


















bull TaskDelegation

















bull Meals

bull Transportation
































bull Perdiemsupport

















bull Scorekeeper


bull Awardsceremony

bull Hospitality



































Courses are

a FishstarterCourse

b SaladCourse

c MainCourse




SkillsSalonPhase


Courses are

a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse









portionfordisplay



intoaccount



3Knife Cuts














a Fishstartercourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes






intoaccount



3Knife Cuts














a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes























b SaladCourse

c MainCourse

d DessertCourse




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments




Date Category
















judgingcriteria


















bull TaskDelegation

















bull Meals

bull Transportation
































bull Perdiemsupport

















bull Scorekeeper


bull Awardsceremony

bull Hospitality



































Courses are

a FishstarterCourse

b SaladCourse

c MainCourse




SkillsSalonPhase


Courses are

a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse









portionfordisplay



intoaccount



3Knife Cuts














a Fishstartercourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes






intoaccount



3Knife Cuts














a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes























b SaladCourse

c MainCourse

d DessertCourse




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments








judgingcriteria


















bull TaskDelegation

















bull Meals

bull Transportation
































bull Perdiemsupport

















bull Scorekeeper


bull Awardsceremony

bull Hospitality



































Courses are

a FishstarterCourse

b SaladCourse

c MainCourse




SkillsSalonPhase


Courses are

a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse









portionfordisplay



intoaccount



3Knife Cuts














a Fishstartercourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes






intoaccount



3Knife Cuts














a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes























b SaladCourse

c MainCourse

d DessertCourse




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments













bull Meals

bull Transportation
































bull Perdiemsupport

















bull Scorekeeper


bull Awardsceremony

bull Hospitality



































Courses are

a FishstarterCourse

b SaladCourse

c MainCourse




SkillsSalonPhase


Courses are

a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse









portionfordisplay



intoaccount



3Knife Cuts














a Fishstartercourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes






intoaccount



3Knife Cuts














a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes























b SaladCourse

c MainCourse

d DessertCourse




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments























bull Perdiemsupport

















bull Scorekeeper


bull Awardsceremony

bull Hospitality



































Courses are

a FishstarterCourse

b SaladCourse

c MainCourse




SkillsSalonPhase


Courses are

a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse









portionfordisplay



intoaccount



3Knife Cuts














a Fishstartercourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes






intoaccount



3Knife Cuts














a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes























b SaladCourse

c MainCourse

d DessertCourse




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments









bull Scorekeeper


bull Awardsceremony

bull Hospitality



































Courses are

a FishstarterCourse

b SaladCourse

c MainCourse




SkillsSalonPhase


Courses are

a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse









portionfordisplay



intoaccount



3Knife Cuts














a Fishstartercourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes






intoaccount



3Knife Cuts














a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes























b SaladCourse

c MainCourse

d DessertCourse




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments



























Courses are

a FishstarterCourse

b SaladCourse

c MainCourse




SkillsSalonPhase


Courses are

a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse









portionfordisplay



intoaccount



3Knife Cuts














a Fishstartercourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes






intoaccount



3Knife Cuts














a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes























b SaladCourse

c MainCourse

d DessertCourse




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments









portionfordisplay



intoaccount



3Knife Cuts














a Fishstartercourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes






intoaccount



3Knife Cuts














a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes























b SaladCourse

c MainCourse

d DessertCourse




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments




a Fishstartercourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes






intoaccount



3Knife Cuts














a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes























b SaladCourse

c MainCourse

d DessertCourse




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments












a FishStarterCourse

b SaladCourse

c MainCourse

d DessertCourse




15 Minutes























b SaladCourse

c MainCourse

d DessertCourse




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments




















b SaladCourse

c MainCourse

d DessertCourse




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments




Cold Buffet Platter


5 hours






3 hours






20 minutes






































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments



































































bull Blackpants


bull Fullaprons

bull Kerchiefs

bull Toques














FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments













FishStarterCourse

SaladCourse

MainCourse


Notes








Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments



Team Judge

Date Show















Sanitation 5

Total Score 25

Sanitation 5



Section2Score+

Section3Score+

Section4Score+

Section5Score+

Subtotal=


JudgesSignature


18-20points Gold





Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments



Team Judge

Date Show









Total Score 20

Comments

JudgesSignature


18-20points Gold





Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments



Team Judge

Date Show

Signature Courses







Classical Course




Portionsize 5

Taste 35





Total Score 10

Section1Score+


Overallmenuscore+

Subtotal=


JudgesSignature


55-60points Gold





Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments



Team

Date Show



1

2

3

4

5

6


Skills 0-20

Floor 0-20

Taste 0-60


Award


1

2

3

4

5


90-9999points Gold





Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments



Team Judge

Date Show









Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments



Team Judge

Date Show








Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments



Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal






Award Guidelines

90-100points Gold





Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments



Team Judge

Date Show










Total Score 40

Comments

JudgesSignature

Award Guidelines

36-40points Gold





Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments



Team Judge

Date Show









Subtotal



Comments

JudgesSignature

Award Guidelines

54-60points Gold





Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments



Team

Date Show


1 1

2 2

3 3

4 4

5 5

6 6








Subtotal Subtotal




+FinalTastingScore


Award Guidelines

90-100points Gold





Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments



Date Show




Medal Awarded

CentralRegionalTeam

MilitaryTeam



WesternRegionalTeam


1

2

3

4

5

6

Award Guidelines


90-100points Gold





Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments



Date Show












Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments


Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email



or Fax to904-940-0741





Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments



Region ACFChapter


Coach ACFMemberID

Phone Email


Phone Email


Captain

Member

Member

Member

Alternate



or Fax to904-940-0741





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments





1

2

3







documents
















or









YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments





YourName

Address

City State ZIPcode

NameofShow


Category


Judge3 Judge4

















Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments








Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments


Cold Food Show


Cold Food Date

Cold Food Category

Cold Food Show 2


Cold Food Date 2


Show Piece Show


Show Piece Date

Show Piece Category

Hot Food Show


Hot Food Date

Hot Food Category

Hot Food Show 2


Hot Food Date 2

Hot Food Category 2


Hot Food Tally Date



Ice Carving Team

Ice Carving Date



Taste Based Date


Summary Show


Summary Date

Summary Category

Team Skills Team

Team Skills Judge

Team Skills Date

Team Skills Show

Team Hot-Food Team

Team Hot-Food Judge

Team Hot-Food Date

Team Hot-Food Show

Team Tasting Team

Team Tasting Judge

Team Tasting Date

Team Tasting Show

Team Tally Team

Team Tally Date

Team Tally Show



























Region

ACF Chapter

School Affiliation

Coach

Coach Member ID

Coach Phone

Coach Email

Assistant Coach




Team Member

Team Member ID

Team Member 2

Team Member ID 2

Team Member 3

Team Member ID 3

Team Member 4

Team Member ID 4

Team Member 5

Team Member ID 5

Show Chair Off


Protocol Letter Off

Application Fee Off

Ordered Medals Off

50 Deposit Off



Competitor Info Off

Unused Medals Off

Medal Order Off

Judge 1


Facility Early Off

Check In Off

Cooking Area Off

Outline Manual Off

Critique Off

Lead Available Off


Your Name

Your Address

Your City

State []

Your City 2

Name of Show

ACF Host Chapter

Show Chair Name

Date of Event

Category

Lead Judge

Judge 2

Judge 3

Judge 4





Improve Dish Off

Try to Improve Off

Additional Comments

acf student - quartermaster · pdf fileacf student culinary competition manual ... •...

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