participants information pack 2017 · the winner of the local final will go on to the relevant...
TRANSCRIPT
Participants Information Pack 2017
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Contents
Introduction ................................................................................................................................................................ 3
Who can take part? ............................................................................................................................................. 3
How it works ............................................................................................................................................................ 4
Benefits .................................................................................................................................................................... 5
Look and Learn .......................................................................................................................................................... 6
Learning Bites ............................................................................................................................................................. 6
INSPIRE Taster sessions ............................................................................................................................................... 6
Career presentations ................................................................................................................................................ 6
Student Awards ......................................................................................................................................................... 7
Award categories ................................................................................................................................................. 7
Submission guidance............................................................................................................................................ 7
Student award submission form ............................................................................................................................. 8
The National Competition Overview ..................................................................................................................... 9
Stage 1 School Heats ........................................................................................................................................... 9
Stage 2 Local Finals .............................................................................................................................................. 9
Stage 3 Regional Finals ........................................................................................................................................ 9
Stage 4 The National Final ................................................................................................................................... 9
The Competition Stage Details ............................................................................................................................. 10
Stage 1: The School Heats ................................................................................................................................. 10
Stage 2: The Local Finals .................................................................................................................................... 11
Stage 3: The Regional Finals .............................................................................................................................. 12
Stage 4: The National Final – 27th March 2017 .............................................................................................. 13
Judging Criteria ....................................................................................................................................................... 14
Judging Form – School Heat ................................................................................................................................. 15
Judging Form – Local/ Regional Final ................................................................................................................. 16
Main Dish Costing Form .......................................................................................................................................... 17
Dessert Menu Costing Form ................................................................................................................................... 18
Time plan form ......................................................................................................................................................... 19
Nutritional Statement Form .................................................................................................................................... 20
Competition guidelines & checklist ..................................................................................................................... 21
Competition Rules ................................................................................................................................................... 22
FutureChef Health & Safety Guidelines .............................................................................................................. 23
Regional Contacts .................................................................................................................................................. 26
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Introduction FutureChef is an exciting industry backed programme of resources matched directly to the
food-related curriculum in the UK. FutureChef is aimed at young people aged 12-16 years, it
supports them learn how to cook and is supported by chefs & other hospitality professionals.
Each year FutureChef engages over 8,000 students and 700+ schools by providing inspiring
and engaging learning through industry skills demos, classroom resources, visits and taster
days, career presentations, student awards and the fantastic opportunity to take part in the
acclaimed FutureChef competition.
FutureChef helps teachers:
• Set up interactive classroom activities
• Provide industry related resources which directly support the food curriculum
• Nurture industry links
• Teach life skills and build confidence
• Promote healthy eating and nutrition
A significant part of FutureChef is the Competition; now in its 17th year, young people taking
part have the opportunity to challenge classmates and local peers through a four-staged
nationwide culinary competition. It culminates in a national final at Westminster Kingsway
College where winners of the 12 regions go head to head and one talented student
becomes the National FutureChef winner!
Who can take part? FutureChef is open to all 12-16 year olds resident in the UK. Usually schools co-ordinate their
students’ entry by registering them, however young people can also register via youth groups
such as the Scouts and the Guides.
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How it works Look and learn, Learning Bites, Career presentations, INSPIRE taster days
FutureChef has a range of activities that young people, schools and youth groups can
benefit from throughout the year. There are student awards drawn three times a year,
lesson resources, career presentations and industry demos available throughout the year
and a competition with stages that takes place from July – March.
• Jan - Fe
Autumn
Student
Award
Spring
Student
Award
Summer
Student
Award
National Final
Regional Finals
Local Finals
School Heats
Look and learn, Learning Bites, Career presentations, INSPIRE taster days
Sep - Oct Dec Jan - Feb March April - May June - July
Sep - Oct Dec Jan - Feb March April - May June - July
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Benefits
There is something for everyone within FutureChef activities.
Great for your school…
• Inspires students to learn about food, cooking, budgeting and presentation
• Supports and enhances food and nutrition related courses
• Provides students with invaluable mentoring from well-respected chefs
• Allows a taste of life in a professional kitchen and fresh insight into careers
• Gives your school positive publicity via PR
• Develops strong links between education and industry
Great for your students…
• Win fantastic prizes such as books and vouchers for kitchen equipment
• Work with well-respected industry and celebrity chefs and gain work experience
• Develop invaluable cooking skills
• Find out about the careers available in the food and wider hospitality industry
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Look and Learn Look and learn activities are set up and delivered by chefs and industry professionals to
help develop young people’s cooking skills. They can take the form of a chef
demonstration, or be delivered as student challenges, where groups of students can look,
learn and then practice new skills and techniques.
To request a look and learn session contact your regional manager with a range of dates
and times for the session, the skills focus and indicate if ingredients will be supplied.
One months’ notice required and subject to availability.
Learning Bites Learning bites are rich resources which can be used in the classroom or by students at
home to support the development of their technical skills. There is a range of learning
resources matched to the curriculum and these include video demonstrations, skill sheets,
research tasks and quizzes.
Learning materials can be accessed: https://futurechef.uk.net/learningbites
INSPIRE Taster sessions
INSPIRE taster sessions offer young people the opportunity to benefit from
an industry visit and get a taste of life in the workplace. INSPIRE sessions adhere to a quality
standard ensuring that young people participating get the best experience possible.
Sessions normally last for full or half days and involve visits to different departments,
demonstrations of skilled work, Job demos and have a go activities and the opportunity to
speak to people working within the industry.
To request a taster session contact your regional manager with a range of dates.
One months’ notice required and subject to availability.
Career presentations
Career presentations are delivered by Springboard Ambassadors across the
country to INSPIRE young people about the varied and exciting careers available in
Hospitality.
Contact your regional manager to set up a Career Presentation with a range of dates.
One months’ notice required and subject to availability.
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Student Awards Student Awards have been introduced to recognise and reward the achievement of
young people as they learn and develop their cooking skills. All nominees will receive a
certificate and pin badge and regional winners drawn at the end of each academic term,
will receive prizes and experiences.
Award categories
Most improved
Time management
Confidence
Presentation
Technical skills and cooking techniques
Best workmanship
Knife skills and use of equipment
Meat and fish preparation
Cooking techniques
Cleanliness, tidiness & time management
Most creative
Innovations with flavour, menus, dishes and recipes
Design of healthy and nutritious dish
Presentation and food styling
Sourcing and seasonality with ingredients
Submission guidance
To submit a student award complete the student award submission form and attach photos
Photos should demonstrate the young person’s skills against the category criteria
Entries should be sent to [email protected]
The submission award template is in the information pack or available via the website
https://futurechef.uk.net/studentawards
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Student award submission form
Student name
Age
Course of study/ location of cooking
School name
School address and postcode
Teacher name
Award Category (1. Most improved, 2. Best workmanship 3. Most creative)
Award criteria achieved
Supporting Statement
Submit your form along with 2 supporting photos to: [email protected]
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The National Competition Overview
Stage 1 School Heats –Summer to late October 2016
Organised, hosted and judged by schools.
Participants cook a one course meal.
Suggested Budget: up to £5 * This is a guide & should not prohibit involvement. Heats can also
be ran as part of normal classroom activity.
This is a flexible stage of the competition, the heats can be set up to fit within a normal
teaching timetable, assessment, after school club or other school timetabled session.
Up to 2 winners progress to stage 2 - Regional managers can advise
Stage 2 Local Finals - November 2016- January 2017
Organised by Springboard, hosted by a local school or college, judged by industry chefs
Participants cook a two course meal for two people (hot main course and a hot/cold dessert)
Budget: Up to £7
Participants marked against specified judging criteria
1 winner progresses to stage 3 receives an industry mentor, cookbook & certificate
Stage 3 Regional Finals – February 2017
Organised by Springboard, hosted by a regional college and judged by industry chefs
Participants cook a two course meal for two people (hot main course and a hot/cold dessert)
Budget: Up to £10
Participants marked against specified judging criteria
1 winner progresses to stage 4
Stage 4 The National Final –Monday 27 March 2017
Organised by Springboard, hosted by Westminster Kingsway College and judged by industry
and celebrity chefs
Finalists cook three portions each of a two course meal. (hot main course and a hot/cold
dessert)
Ingredients basket provided.
Participants marked against specified judging criteria
1 winner is announced from 12 finalists along with 1st& 2nd Runner up.
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The Competition Stage Details
Stage 1: The School Heats
School Heats are organised by the participating schools.
The School Heat should take place between summer and late October
Any young people aged 12-16 can take part not just those doing a food technology course
Two winners of the School Heat can go forward to represent their school at the Local Final
stage. This option may not be available in all regions. Your regional manager can advise.
All schools must supply Springboard of the school heat date in advance of entry that each
complete details of all students participating: names, ages, dates of birth & total numbers
Springboard Charity reserves the right to have a presence at School Heats.
Springboard staff can provide advice, help and support to ensure the event runs as smoothly
This is a flexible stage of the competition and schools manage this stage to make it work within their
own settings. Some schools have chosen to do the competition right across whole year groups, others
as part of an existing classroom assessment and others as an afterschool activity.
School Heat Details:
Location: The School Heat usually takes place in classroom kitchens or school kitchens. If
this is not possible your local Springboard contact can help you find an
alternative venue.
Dates: School Heats should take place between summer and late October 2016.
Task: Prepare and cook a hot main course for two people within budget (dishes to
be plated.
Budget: Suggested budget up to £5.00. This is a guide & should not prohibit
involvement. Heats can also be ran as part of normal classroom activity.
Cooking Time: Up to 1 hour
To be supplied: School Heat dates and names of participants to be sent to Springboard
regional manager. It is suggested that menu costing, time plans and nutritional
balance forms should be completed but it is optional at this stage of the
competition.
Judges: To be selected by the school. May include Head of department, Head-
teacher, school governor, catering manager, local college lecturer etc.
Prizes: All participants receive commemorative FutureChef certificates and
FutureChef pin badges.
Rules & Guidelines: See separate Health & Safety and Competition Rules sheets for details
All information relating to the School Heat must be submitted, by email, to the FutureChef Regional
Programme Manager in order to confirm your winner/s place at the Local Final.
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Stage 2: The Local Finals The Local Finals are organised & facilitated by Springboard.
Springboard will source judges for the Local Finals
Local Finals will be held between November 2016 and January 2017 at a college or school
with adequate facilities and locally convenient to your school
Each school and participants will be notified by Springboard as to the date and location of
their relevant Local Final.
A Springboard Representative will attend to oversee the event and give out prizes and
certificates.
The winner of the Local Final will go on to the relevant Regional Final.
Local Final Details:
Location: Local Finals will be held at a local college or venue with suitable kitchen
facilities.
Dates: Local Finals must take place between November 2016 and January 2017
Task: Prepare, cook and serve a hot main course and a hot/cold dessert for two
people within the budget and specified time.
Advance Prep: All vegetables can be peeled but not but not cut; basic stocks, fish and meat
glaze are permitted
Budget: Spend up to £7.00
Cooking Time: 90 minutes max cooking time- you may commence service of your main
course dish after one hour and then complete the service of your dessert by
the 90 minute mark.
To be supplied: Menu costing, time plan and nutritional balance submission forms to be
supplied in advance.
Judges: To be screened and selected by Springboard and the Craft Guild of Chefs
Prizes: All participants will receive commemorative FutureChef certificates. The Local
Final winner will receive a cookbook and mentoring by a Chef for their
remaining stages of the competition.
Rules & Guidelines: See separate Health & Safety and Competition Rules sheets for details
Menu forms to be submitted by email 7 days before the event and all other forms are to be
brought along to the Local Final in which the participant is involved.
There will only be one winner of each Local Final - this person will go forward to the Regional
Final stage
If a participant cannot attend the Local Final, a replacement participant will be sought only at
the discretion of Springboard
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Stage 3: The Regional Finals The winner of each Local Final will be invited to attend one of the 12 Regional
Finals, held at leading further/higher education colleges during February 2017,
nationwide.
The Regional Finals are organised & facilitated by Springboard.
Springboard will source judges for the Regional Finals
Each participant will be notified by Springboard as to the date and location of their relevant
Regional Final.
A Springboard Representative will attend to oversee the event and give out prizes and
certificates. Each regional finalist will be given an embroidered chef’s jacket with their name, which must
be worn during the event, in recognition of their achievement.
Each regional finalist will be provided with four plates (2 Main & 2 Dessert) on which to
present and serve their dishes – no other plates are to be used.
Regional Final Details:
Location: Regional Finals will be held in Further/Higher education colleges in your region
and sourced by Springboard
Dates: Regional Finals must take place during February 2017
Task: Prepare, cook and serve a hot main course and hot/cold dessert for two
people (dishes must be served on the plates provided)
Advance Prep: All vegetables can be peeled but not but not cut; basic stocks, fish and meat
glaze are permitted.
Budget: Spend up to £10.00
Cooking Time: 90 minutes max cooking time you may commence service of your main
course dish after one hour and then complete the service of your dessert by
the 90 minute mark.
To be supplied: Menu costing, time plan and nutritional balance submission forms to be
supplied in advance.
Judges: Judges will include well-respected chefs, lecturers, and/or sponsor
representatives and will be sourced by Springboard
Prizes: All participants will receive certificates and embroidered chef jacket courtesy
of Stalbridge and an apron courtesy of Russums. With the winner receiving a
commemorative Regional Final plate courtesy of Bunzl, and Knife set courtesy
of Russums.
Rules & Guidelines: See separate Health & Safety and Competition Rules sheets for details
All forms MUST be submitted one week before the Regional Final and copies must also be
brought along to the event
There will be only ONE winner of each Regional Final. This person will go forward to take part in
the National Final.
If a participant cannot attend the Regional Final, a replacement participant will be sought only
at the discretion of Springboard
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Stage 4: The National Final – 27th March 2017 The National Final is organised by Springboard
The 12 Regional finalists will go on to take part in the National Final.
This will be held in London at the well-known Westminster Kingsway College on 27 March
2017.
Travel expenses to the National Final are provided for the finalist, a parent/guardian, mentor
chef or teacher. They will arrive in London the night before the final and hotel
accommodation will also be provided by Springboard Charity.
A celebration dinner will be held at a leading London venue for all finalists the night before
the competition.)Parent/guardians, mentor chefs or teachers, giving everyone a chance to
meet each other beforehand and hopefully help everyone to relax.
Finalists will be supplied with a range of plates to present their dishes on at the Final in
advance.
National Final Details:
Location: Westminster Kingsway College, London
Task: Prepare and cook a hot main course and hot/cold dessert for three people
from a ‘basket’ of ingredients specially chosen by our associated top industry
chefs from around the country. The list of ingredients will be circulated to all
our regional finalists approx. 4 weeks prior to the National Final.
Date: Monday 27th March 2017
Budget: All ingredients supplied at no cost to the participants
Cooking Time: 2 hours cooking time– Prepare, cook and serve a two course meal for 3
people; service of your main course dish can commence after one hour and
complete the service of your dessert by the two hour mark. (Dishes must be
presented on only the plates provided)
To be supplied: Menu costing, time plan and nutritional balance submission forms to be
supplied in advance.
Judges: Top chefs and industry professionals from around the country are invited to
judge the event. Compère of the Final will be Brian Turner – FutureChef
Chairman
Prizes: The FutureChef Winner will receive an all-expenses paid trip and a fantastic
culinary related experience courtesy of our sponsors. There will also be superb
culinary related prizes for the winning school and the 1st & 2nd Runner-Ups. All
National Finalists will receive: Goody bags, cookery books, personalised
embroidered chef whites National Final commemorative plates reflecting
personal achievement and commemorative FutureChef certificates .
Pre-Final Dinner: All national finalists, a parent/guardian and a teacher or mentor will be
provided with dinner and accommodation the night before the Final
Rules & Guidelines: See separate Health & Safety and Competition Rules sheet for details
All forms MUST be submitted one week before the Regional Final and copies must also be
brought along to the event
The basket of ingredients list will be issued to finalists upon completion of the last Regional Final
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Judging Criteria The judging criteria requires the participants to demonstrate practical skills and produce
a selection of dishes, work in a methodical manner, produce a menu costing form and show
awareness of nutritional balance.
*highlights where a submission form is required prior to the local/ regional /national final
Clean and pleasing plate
presentation
Good sense of colour
Ease of serving and eating
Practical portion size
Freshness of presentation
with natural and appetising
look
Creativity & Presentation
(20)
Texture combination
Overall taste of dish &
Flavour combination
Use of seasoning, spices, and
garnishes
Harmony between main
ingredient items and other
ingredients
Composition, Taste &
Flavour (40)
Workmanship
Skills and techniques (20)
Keeping work surfaces clear
& demonstrating clean and
hygienic practices
Working in a methodical
manner*
Use of knife skills in the
preparation of meat/ fish
and vegetables.
Diversity and range of
cooking techniques
Cost menus to ensure waste
is minimised*
Balance on the plate - based
on starchy carbohydrates
(wholegrain where possible),
plenty of fruit and vegetables
and a source of protein
Demonstrates a clear
understanding of the Eatwell
Guide recommendations’
submission statements*
Good use of fresh ingredients
Balance between courses
(not two heavy courses
together or two light courses
together)
Menu &
Nutritional Balance (20)
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Judging Form – School Heat Name of School:
Contact Teacher:
Date of Competition:
NOTE FOR JUDGES: Please award the appropriate marks for each of the categories and total the
score in the end column
No Full Name Age
Wo
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- 2
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Pre
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1
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Name of Judge: Signature:
Name of Judge: Signature:
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Judging Form – Local/ Regional Final Name & address of location:
Date of final:
NOTE FOR JUDGES: Please award the appropriate marks for each of the categories and total the
score in the end column
No Full Name Age
Wo
rkm
an
ship
- 2
0
Pre
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20
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1
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Name of Judge: Signature:
Name of Judge: Signature:
Name of Judge: Signature:
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Main Dish Costing Form
Competitor name
School name
School address and postcode
Teacher name
Regional final date
Name of competitor
List of Ingredients - costs to be provided based on current retail prices:
Name of main dish
Food item Unit /weight Price per unit Total price
Total
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Dessert Menu Costing Form
Competitor name
School name
School address and postcode
Teacher name
Regional final date
Name of competitor
Name of dessert
dish
Food item Unit /weight Price per unit Total price
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Time plan form
Competitor name
School name
School address and postcode
Teacher name
Regional final date
Name of competitor
Please supply an approximate time plan for the preparation and cooking of your entire menu.
Time Action
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Nutritional Statement Form Use the Eatwell Guide as a reference and
indicate how you have planned your dishes to
ensure there is a balance with the main food
groups.
http://www.foodafactoflife.org.uk/Sheet.aspx?siteId=20§ionId=129&contentId=800
Name of main dish
Explain how the dish meets the recommendations of the Eatwell Guide
Name of dessert dish
Explain how the dish meets the recommendations of the Eatwell Guide
Explain how the combined meal meets the recommendations of the Eatwell Guide considering portion sizes and the meal occasion
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Competition guidelines & checklist
Practical Preparation
Put thought into the design of the dish(es) and the combination of ingredients
Consider how The Eatwell Guide can help you plan your dishes
http://www.foodafactoflife.org.uk/Sheet.aspx?siteId=20§ionId=129&contentId=800
Practice thoroughly, and encourage someone else to taste your dish(es).
Compile a checklist for your ingredients and equipment
Make sure your work methods and hygiene practices are considered
Ensure you have prepared a description of your dish in case the judges ask you any questions
Prior to the events
Make sure you arrive in good time and check you have everything you need
Ensure any equipment or display dishes are clean and that you have prepare any accessories
Make sure you have completed and sent your submission forms for costings, time and nutrition
and have a hard copy with you
Make sure your uniform is clean and pressed
Ensure your ingredients are the freshest available
Do not over prepare. Judges will be impressed by the techniques you show during the event
Note any special instructions to your Regional Programme Manager
During the events
Listen carefully to any announcements made by the FutureChef Regional Programme
Manager
Ensure you show your technical skills. There is nothing wrong with having a plan of work with you
Bring the menu submission forms with you as the judges will request these before cooking starts
Try to keep your workspace as clean and tidy as possible
Ensure that your plate(s) are warmed for display if your dishes are hot
Check seasoning and taste before you plate up your dish(es) for display
Do not forget to wipe the edges of the plate(s) before you display them
At the Regional Finals and National Final, all food must be presented on the plates provided.
Remember everything on the plate(s) must be edible
Ensure you have enough time to plate up in your work plan
Wear Protective Clothing including apron/whites & shoes with a good grip
If you need help during the event, ask the FutureChef Regional Programme Manager or the
judges - they are there to help you!
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Competition Rules
The competition is open to all persons between the ages of 12 and 16 and who must
be no more than 16 years of age at the date of the National Final 27/03/2017
Participants must be legal residents in the UK (England, Wales, Scotland or Northern
Ireland)
All participants must adhere to the relevant stage task, budget and cooking time.
Participants must complete all paperwork to deadlines and supply full details as
required, and comply with all rules to be eligible for the prizes
All participants must comply with FutureChef’s Health & Safety Guidelines whilst taking
part in the event. Refer to separate Health & Safety Guidelines document
By entering the FutureChef programme, you hereby declare that all information
submitted by you is true, current and complete
By entering this programme, each participant grants Springboard the right to
reproduce, publish or exhibit their recipes and photographs, in whole or in part,
without charge or compensation
All participants consent by their participation in the competition, to have their names,
recipes, photographs and images published on Springboard’s social media channels
including the website https://futurechef.uk.net/
We fully welcome, and indeed encourage, the re-entry of competitors, and recognise
the right to competition entry for any young person that meets the entry criteria
In line with the competition rules and regulations, the decision made by our professional
chef judges will always be final and no correspondence or discussion shall be entered
into
In the event of any dispute regarding the rules, programme notice, conduct, results and
all other matters relating to the competition or programme, the decision of Springboard
shall be final and no correspondence or discussion shall be entered into
Prizes are non-transferable and there is no cash alternative. Springboard reserves the
right to substitute prizes of equal or greater value at any time
Springboard reserves the right to cancel or amend the Competition Programme, the
Competition Programme Notice or these Rules at any time without prior notice. Any
changes will be posted either within the Competition Programme Notice or these Rules
All reasonable travel and subsistence expenses incurred by finalists, their
parent/guardian, mentor chefs or teacher to and from the National Final ONLY, will be
met by Springboard, provided receipts are supplied
Springboard reserves the right to disqualify any participant if it has reasonable grounds
to believe the participant has breached any of these competition rules
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FutureChef Health & Safety Guidelines Standard Dress Code
At School Heat/Local Final stages aprons or chef whites should be worn – to ensure clothing is covered
appropriately.
Long hair must be tied up and not to touch the shoulders.
At Regional & National final stages chef whites, hats and aprons will be provided for each competitor
Please ensure sensible shoes are worn – with grip for the kitchen environment.
No jewellery to be worn. No ear-rings, nose rings, studs, rings, watches or other forms of jewellery.
These must be removed and not covered with blue plasters. No cosmetic make up.
Personal Hygiene
Body cleanliness is essential for your own and other people’s comfort at all times. Nails must be kept
short and clean. No perfume or aftershave. Hands must be washed frequently, particularly before
starting any practical sessions.
Attitude
Students must respect others and be willing to work with each other in a professional manner.
Kitchen Safety
Mobile phones must be switched off whilst in kitchen and classroom areas.
A safe and secure working environment should be maintained at all times. It is essential to observe all
health and safety guidelines.
If you spill something on the floor, clean it up immediately and dry the floor. Use a warning
sign whilst area is wet.
Often when you are working in the kitchen you are moving fast. Don't leave boxes, stools, bags
of groceries or anything else out on the floor where they can trip up a fast moving cook.
No running within the kitchens.
Keep an eye on all electrical cords. Watch for any breaks or cuts, or frayed areas where the
cord passes over an edge or something has been placed upon it.
Dangerous or faulty equipment should be reported.
Don't use electrical appliances near the sink or any other water. If one falls in, it can
electrocute anyone nearby.
Wet Cloths, Oven Cloves and Hot Pads can cause burns as heat turns the dampness to
steam. Any broken glass should be wrapped and disposed of in a safe container
24
Knife Safety
It is important for your own safety that you handle knives in the appropriate and correct manner.
Follow the guidelines below:
Keep knives sharp
Point the knife blade away from yourself
Don’t leave sharp knives loose in a drawer
Do not put knives in the sink
Refrigeration
Cooked and raw food must be stored in separate areas. All food must be placed on clean trays or
bowls, covered with cling film and clearly labelled.
Equipment and Machinery
All kitchen areas must be left clean. For example, tables and workbenches should be cleaned and
sanitised after each service. All small utensils must be personally washed and kept within the section.
Stoves, ovens and provers should be turned off and cleaned after each session. Under no
circumstances should equipment be transferred from one kitchen to another unless under express
permission from the lecturer in charge.
Fire and Hot Oil Safety in the Kitchen
Most kitchen fires start because of heating fat or oil. As oil gets hotter it will at first smoke and then if it
gets hotter it may burst into flames.
To extinguish a fat fire:
Turn off the gas or power first
Cover it with a fire blanket or damp cloth
You can use foam of powder extinguishers but NEVER use water.
Do not try to carry the burning pan!
If you cannot quickly control the fire call 999
Deep Fat Fryers
Never put water or other liquid into hot cooking oil as it turns into steam instantly and can violently
explode hot oil in all directions.
Watch the electrical cords carefully. Don't leave the fryer where something might snag the
wires and spill hot oil.
Be careful when you add food to a deep fat fryer. If the fat is too hot, or if there are pockets
of liquid in the prepared food, the hot fat will spray up.
Hot Pans
Always remember that the steam will rise out of a boiling pot of water when you take off the
cover.
Remove the cover far side first so that this steam does not scald your hand.
25
If you take a hot pan or a cover from the oven or stove top and put it on a
counter, leave a cloth or oven gloves on the hot lid or utensil as a warning to the
others in the kitchen that it is hot.
Don't let the pan handles on the stove protrude over the edge of the hob.
Don't let pan handles extend over adjacent burners.
Always be aware of where fire extinguishers are available and learn how to use them.
First Aid
At every event there will be someone in the kitchen trained in at least basic first aid, in the event of a
cut or burn, please inform either the programme manager or one of the judges immediately.
Cuts
If you cut yourself please wash the wound under cold water. If the wound is shallow and the
bleeding stops then dry the skin around the wound with paper, a clean cloth or cotton wool and
cover with a waterproof blue coloured plaster.
If the wound is deep:
Apply pressure to it to stem the bleeding
Raise and support injured part
Bandage wound
Treat for shock
Seek further assistance and if necessary dial 999
Burns
If you burn or scald yourself apply cold water, place hand under gently running cold water
It is important to take the heat from the area and although this may hurt prolonged
application of cold water can substantially reduce blistering.
Take care not to break the skin; if you spill quantities of hot liquid onto clothing do not remove
the clothing get under a cold shower or into a cold bath and get medical attention:
removing the clothing will rip off the skin!
Seek further assistance and if necessary dial 999
26
Regional Contacts
Name Region Email Phone
Dee Smith National [email protected] 07985 305233
Suzanne Chilvers North of England &
Norther Ireland
[email protected] 07584 604262
Joanne Greenall North West of England [email protected] 07807 683332
Kerry Mabbley North East of England [email protected] 07464 545837
Carina Jones London and South East [email protected] 0207 9210423
Amanda McDade Central & South
Scotland
[email protected] 07530 909394
Graeme Strachan North Scotland [email protected] 07745 367351
Sophie Green Midlands, East Midlands
and East of England
[email protected] 07875 751534
Neil Medhurst Wales, West Country
and Cornwall
[email protected] 07795 236269
Maria D'Aprano Bristol, Bath and
Somerset
[email protected] 07879 813325
Heidi Comley Devon [email protected] 07469 853188
James Rowberry Cornwall [email protected] 07798 608333
Gareth Edwards Wales [email protected] 07825 776 819