8 JUNE 2009Dear Sir/Madam,Invitation to UPM Food Fair 2009 and Inter-College Culinary CompetitionReferring to the above subject, Faculty of Food Science and Technology UPM will be organizinga food fair from 6-8 August, 2009 at the

“Dewan

Putra 2 UPM

” and

Foodservice Complex of theFaculty of Food Science and Technology, University Putra Malaysia.Details of the food fair are as follows:6 August 2009(Thursday)Opening CeremonyFood Fair Exhibition, Food Sampling, Food StallCooking Demonstration7 August 2009(Friday)Food Fair Exhibition, Food Sampling, Food StallSpeeches by Industrial PractitionersCooking Demonstration8 August 2009(Saturday)Food Fair Exhibition, Food Sampling, Food StallCulinary CompetitionClosing Ceremony2. We would like to invite the students from your school/college/university to attend our food fair2009. There will be food exhibition, food sampling, food stall and speeches by industrialpractitioners. In conjunction with the food fair 2009, we are also having an inter-college culinarycompetition. We sincerely invite your school/college/university to participate in this event whichwill be held on 8 August 2009. Further information is attached with this letter.3. For further enquiries, please contact Daniel Dea Yik Hwa (0127813100) or Lau Siong Sung(0125363411). Your participation will definitely enlighten this event.Thank youYours sincerely,

LAU SIONG SUNG

(Lau Siong Sung)

UPM CULINARY COMPETITION 2009- HEALTHY AND NUTRITIOUS CUISINEFACULTY OF FOOD SCIENCE AND TECHNOLOGY, 43400 UPM SERDANG, SELANGOR Page 2

TERMS AND CONDITIONS

1. This competition is open to full-time students from recognised culinary institutions only.2. Students

MUST

NOT

be more than

25 years

of age on the

10 JULY 2009

.3. Applications

MUST

be accompanied by a copy of the identification document specifying

participant’s date of birth.

4. A team

MUST

be formed by 3 participants.5. Entry fee is

RM 60.00

per team.6. Entry fee pay to:Acc. no.: 1215-0088382-52-3 (CIMB Bank Bhd)-Khor Siao Jen and Dea Yik Hwa.7. Entry fees are

non-refundable

unless the competition is fully booked.8. Entry fee can be refunded

for those participants who attend the competition as it issponsored by AJI-NO-MOTO

.9. Breakfast and lunch are provided.10. Application received without fees and age-verifying documents will not be processed.11. Organizer has the rights to

disqualify

the team who breaks any of the culinary

competition’s rules.

12. The closing date for application is

10 JULY 2009

.13. Due to limited space, applications are not guaranteed acceptance to the contest.

GENERAL RULES

1. Each competitor

MUST

wear his or her uniform all the time when he/she is within thecompetition area and in the exhibition hall.2. Prohibit of using any electronic devices such as mobile phone, PDA, etc.3. Competitors are advised to refrain from talking to any of the judges either before orduring the judging on the day of competitions.4. All the competitors

MUST

reach at the competition location

45 minutes

before thecompetition start.5. Judges are allowed to examine, dismantle or cut any showpiece for inspection, and non-compliance of the rules and regulation will result in disqualification.6. The judging is based on originality, ingenuity, creativity, appearance, presentation, taste,aroma, colour scheme, professional skills, ingredients used, knowledge, hygiene, andtheme compliancy.

UPM CULINARY COMPETITION 2009- HEALTHY AND NUTRITIOUS CUISINEFACULTY OF FOOD SCIENCE AND TECHNOLOGY, 43400 UPM SERDANG, SELANGOR Page 3

7. No responsibility will be accepted by the committee in the case of damage or loss ofingredients. Organizing committee or its associates shall not be liable of any claims dueto direct or indirect causes or injuries to competitors of any kinds.8.

The judges’ decisions are final.

9. The organizing committee reserved the rights to rescind, modify or add on to any of theabove rules and conditions, and their interpretations of these are final.

COMPETITION INFORMATION

Category Main Ingredient

Appetizers SeafoodSoups ChickenMain courses FishDesserts Asian Dessert1. Prepared cuisine

MUST

meet the theme of the competition-

“Healthy And NutritiousCuisine”.

ONLY

one team per institution allowed participating in this culinary competition.3. Each team is formed by three participants.4. A team of three participants from the same institution need to prepare and present fourcourse of food for three portions(for three judges) within a period of 2 hours, consistingof one appetizer, one soup, one main course, and one dessert.5. Each course must be presented in three individual plates for three judges.6. The team

MUST

include the stated required ingredients for respective dishes.7. The team will be informed to send the menu along with the recipes after the applicationhas been accepted. (to be announced later)8. Organizer will re-confirm with the participants about the acceptability of their recipes.9. The team may have to use some of the products provided by the organizers andsponsors. (to be announced later)10. The team have to provide all their ingredients themselves.11. Cooking utensils, and cooking apparatuses, as there will be a basic kitchen provided forthe competition will be supplied by the organizer.12. Competitors may bring along their own plates for platting and presentation purpose.