Culinary Selection to Represent SCA National Team.
*Candidate must be a SCA Member to pre-qualify for this selection.
*Selected Team Member must agree to sign and honor a Letter of Agreement with SCA.
Judging Criteria:
1. Material brought / mise-en-place 5 points: Clear arrangement of materials. Clean
working place, proper working position, and clean workspaces, proper working
technique. Correct utilization of working time and punctual completion.
2. Hygiene 5 points: Attention paid to hygiene during preparation of food.
3. Presentation/Innovation 10 points: Ingredients and side dishes must be in harmony.
Points are granted for excellent combination, simplicity and originality in composition.
4. Composition 0-10 points: Ingredients and side dishes must be in harmony with the main
piece as to quantity, taste and color. For classical dishes, the original recipe is applicable.
5. Degree of Difficulty / Creativity 0-10 points: judgment is primarily based on the artistic
work, but also on the degree of difficulty and the effort expended.
6. Presentation and Portion Size 0-10 points: The size of the plate must be appropriate to
the dish and the number of persons. The main and side dishes must be served in perfect
harmony.
7. Correct Professional Preparation and Practical, Up-To-Date Serving 0-10 points:
Correct basic preparation of food, corresponding to today’s modern culinary art.
Preparation should be by practical, acceptable methods that exclude unnecessary
ingredients. Punctual delivery of each entry at the appointed time is required.
Appropriate cooking techniques must be applied for all ingredients, including starches
and vegetables. Clean and without time-consuming arrangements. Exemplary plating to
facilitate practical serving. Bases using inedible products are not allowed.
8. Taste & Texture 40 points: The dish must have appropriate taste and seasoning. In
quality, flavor and color, the dish should conform to today’s standards of nutritional
values.
Cooking Categories:
Plated Food – Display (Choose 1 out of the 3 options below)
1. Plated Appetizers: To display a variety of 2 different appetizers 1 cold and 1 hot,
displayed cold, each portion for 1 person, suitable for a la carte service.
2. Plate Dishes: To display 2 different hot dishes, to be prepared in advance and displayed
cold. Each should be a main course with its own garnish.
3. Tapas / Finger Food: 4 different kinds of finger food, tapas and/or snacks, each kind to
have 4 portions. 2 are to be hot displayed cold and 2 cold displayed Cold. Can be on one
platter or individually plated.
Hot Cooking – Practical (Choose 1 out of the 3 options below)
1. Earth (Main Course – Meat/Poultry/Game, either alone or as a combination): To
prepare and present, within 1 hour, one main course dish for 2 persons, western style.
2. Sea (Main Course – Fish/Seafood, either alone or as a combination): To prepare and
present, within 1 hour, one main course dish for 2 persons, western style.
3. East Meets West Cuisine (Asian ingredients and dishes prepared and presented western
style): To prepare and present, within 1 hour, one main course dish for 2 persons.
Guidelines:
1. Competitors may present dishes in any preferred format, which will enhance dishes and
reflect his or her cuisine. Total 2 individual servings are required.
2. Dish must be presented on 2 individual plates with appropriate garnish.
3. Competitors will be provided with facilities as nearly identical as possible. Each kitchen
station will be equipped with a stove with 4 top burners, a sink, and a fridge (to share).
More details, if any, will be provided in due course.
4. Competitors must bring their own plates for all Cold and Hot Category. These plates can
be collected once judging is done.
5. No supplementary equipment will be available. Competitors must bring all their
required items.
6. The organizers will not be responsible for loss or breakage of competitors’ belongings.
7. Recipes required in the kitchen during competition. As this is a time limit competition,
you are expected to show cooking skills, your entry must not be completed with more
than 10 minutes left on the clock of your time. Judging will take into account the
condition of the kitchen after your turn. Everything on the plate must be edible.
8. Notes for pre-preparation for the Hot cooking competition:

Salads can be cleaned and washed but not portioned

Vegetables/ Fruits can be peeled, cut but not cooked

Pasta & Dough can be prepared but not cooked

Fish/Seafood/Shellfish can be cleaned, filleted but not portioned or cooked

Lamb/Beef/Chicken/Pork can be portioned but not cooked

Mousses need to be made in the competition but minced items are allowed

Pre-marinating of protein is permitted

Sauces can be reduced but not finished or seasoned

Stocks can be bring into competition

Dressings are to be made in competition

Coulis–Puree can be brought in but needs to be finished in competition

Sponges can be pre-made but not cut or shaped