Beruflich Dokumente
Kultur Dokumente
MAIN COURSE
DESSERT
CRITERIA FOR JUDGING GROUP 1 GROUP 2 GROUP 3 GROUP 4
PALATABILITY 40%
(Taste and
Texture)
PRESENTATION 25%
(Plating and
Table Setting)
UNIQUENESS 15%
CLEANLINESS 15%
TIME 5%
DURATION
TOTAL 100%
JUDGE 1
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BEVERAGE
MAIN COURSE
DESSERT
JUDGE 2
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PRINTED NAME OVER SIGNATURE
BEVERAGE
MAIN COURSE
DESSERT
JUDGE 3
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PRINTED NAME OVER SIGNATURE