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8 JUNE 2009

Dear Sir/Madam,

Invitation to UPM Food Fair 2009 and Inter-College Culinary Competition

Referring to the above subject, Faculty of Food Science and Technology UPM will be organizing
a food fair from 6-8 August, 2009 at the “Dewan Putra 2 UPM” and Foodservice Complex of the
Faculty of Food Science and Technology, University Putra Malaysia.

Details of the food fair are as follows:


Opening Ceremony
6 August 2009 Food Fair Exhibition, Food Sampling, Food Stall
(Thursday) Cooking Demonstration

Food Fair Exhibition, Food Sampling, Food Stall


7 August 2009 Speeches by Industrial Practitioners
(Friday) Cooking Demonstration

Food Fair Exhibition, Food Sampling, Food Stall


8 August 2009 Culinary Competition
(Saturday) Closing Ceremony

2. We would like to invite the students from your school/college/university to attend our food fair
2009. There will be food exhibition, food sampling, food stall and speeches by industrial
practitioners. In conjunction with the food fair 2009, we are also having an inter-college culinary
competition. We sincerely invite your school/college/university to participate in this event which
will 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 you

Yours sincerely,

LAU SIONG SUNG


(Lau Siong Sung)
UPM CULINARY COMPETITION 2009- HEALTHY AND NUTRITIOUS CUISINE

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 is
sponsored 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 the
competition 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 or
during the judging on the day of competitions.
4. All the competitors MUST reach at the competition location 45 minutes before the
competition 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, and
theme compliancy.

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

7. No responsibility will be accepted by the committee in the case of damage or loss of


ingredients. Organizing committee or its associates shall not be liable of any claims due
to 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 the
above rules and conditions, and their interpretations of these are final.

COMPETITION INFORMATION
Category Main Ingredient
Appetizers Seafood
Soups Chicken
Main courses Fish
Desserts Asian Dessert

1. Prepared cuisine MUST meet the theme of the competition- “Healthy And Nutritious
Cuisine”.
2. 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 four
course of food for three portions(for three judges) within a period of 2 hours, consisting
of 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 application
has 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 and
sponsors. (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 for
the competition will be supplied by the organizer.
12. Competitors may bring along their own plates for platting and presentation purpose.

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UPM CULINARY COMPETITION 2009- HEALTHY AND NUTRITIOUS CUISINE

13. Each team MUST inform their special needs to the organizer before two weeks of the
competition day.
14. All ingredients MUST be HALAL and the requirement of HALAL is COMPULSORY to
be applied from the farm to the plate. Strictly NO non-halal ingredients such as pork,
pork-related items or alcohol and alcohol-related items are allowed to be used for ANY
dishes.
15. Strictly NO recipes appear in the competition location on the day of the competition
except for the use of judges.
16. Presentation will be done team by team after every 15-minute interval.
17. Each team is only allowed to bring their own ingredients enter the kitchen and left the
kitchen without taking any assets belong to the organizer. Organizer has the right to take
actions upon the inobservance of the participants.
18. Hygiene is paramount. Strictly no food or working items are to be placed on the floor.
19. List of equipment and cookware that prepared by organizer are as follow:

Equipments:
1. Stove (1 for each group)
2. Oven (1 for each group)
3. Salamander (shared)
4. Refrigerator for storage (shared)
5. Blender (shared)
6. Mixer
7. Broiler
8. Griller (1 for each group)

Cookware:
1. Frying pan (2 to 3 for each group)
2. Non-stick pan (2 to 3 for each group)
3. Cooking pot (2 to 3 for each group)
4. Sauce-pan (2 to 3 for each group)

Cutleries:
1. Plates (all sizes)
2. Bowl (all sizes)
3. Fork and Spoon
4. Tray
5. Ramekin
6. Sauce cup
7. Glass
8. Set of knives set
9. Chopping board
10. Preparation bowl

FACULTY OF FOOD SCIENCE AND TECHNOLOGY, 43400 UPM SERDANG, SELANGOR Page 4
UPM CULINARY COMPETITION 2009- HEALTHY AND NUTRITIOUS CUISINE

AWARDS
1st- RM 1000 + HAMPER + CRYSTAL TROPHY FOR EVERY PARTICIPANT + CERTIFICATE
2nd- RM 800 + HAMPER + CRYSTAL TROPHY FOR EVERY PARTICIPANT + CERTIFICATE
3rd- RM 500 + HAMPER + CRYSTAL TROPHY FOR EVERY PARTICIPANT + CERTIFICATE

*All competitors are appreciated with a certificate of participation, a crystal souvenir for every
participant and a hamper for each team.

IMPORTANT NOTES
1. Competitors MUST report to the organizer committee at least 45 minutes before the
competition start. Competitors not present at the stated competition time will be
considered as no-shows and will be disqualified.
2. All competitors begin for preparation and cooking from 8.15am to 10.15am. Presentation
starts from 10.15am to 12.15pm.
3. NO company name/logo should be visible to the judges during competition time. It may
be included or placed on uniforms or/and exhibits once judging is completed.
4. Competitors may bring their own plates as indicated above.
5. All display plates SHOULD NOT bare any company or college logo.
6. NO supplementary ingredients can be requested except products provided by the
organizers and sponsors (to be announced later). Competitors MUST bring all their
required items.
7. Basic sauces, stock and dough can be brought in.
8. 80% of all raw food can be trimmed, cut or marinated, while the balance 20% has to be
done on the spot.
9. Judging will take into account the condition of the kitchen after your turn.
10. Everything on the plate must be edible.
11. Fish must be brought ready to cook, gutted, and scaled.
12. Mise-En-place can be done beforehand.
13. The organizer will not be responsible for loss or damage of ingredients/raw materials of
competitors’ belongings at any time.

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UPM CULINARY COMPETITION 2009- HEALTHY AND NUTRITIOUS CUISINE

GENERAL INFORMATION
1. Entry forms (type-written & photocopied are permitted) with fees to be submitted latest
by 10 JULY 2009. Please send by registered mail, courier service or faxes to 03-
89423552.
2. No changes of participants will be allowed after 15 JULY 2009. In case of cancellation of
participation due to unforeseen circumstances, the committee should be notified in
writing immediately & fees will not be refunded.

For further enquiries, please contact the organizers:


LAU SIONG SUNG 012-5363411
TAI YUNN FANG 012-7002519
DEA YIK HWA 0127813100

FACULTY OF FOOD SCIENCE AND TECHNOLOGY, 43400 UPM SERDANG, SELANGOR Page 6
UPM CULINARY COMPETITION 2009- HEALTHY AND NUTRITIOUS CUISINE

Attention to: Dr. Boo Huey Chern


Faculty of Food Science and Technology, UPM
Food Fair 2009 (Culinary Competition 2009)
Fax no.: 03-89423552

Culinary Competition Participation Form

College/University/School: ______________________________________

Team members: (1) _________________________________


(2) _________________________________
(3) _________________________________

NRIC: (1) _________________________________


(2) _________________________________
(3) _________________________________

Contact no.: (1) _________________________________


(2) _________________________________
(3) _________________________________

Guiding instructor: ______________________________

Contact no.: _______________________________

College Address: _______________________________


_______________________________
_______________________________
_______________________________

College Phone no.: _______________________________

Fax no.: _______________________________

FACULTY OF FOOD SCIENCE AND TECHNOLOGY, 43400 UPM SERDANG, SELANGOR Page 7
UPM CULINARY COMPETITION 2009- HEALTHY AND NUTRITIOUS CUISINE

TERMS OF PAYMENT:

Please tick one:

Enclosed, bank draft / cheque no: _________________ for RM____________


made payable to KHOR SIAO JEN AND DEA YIK HWA.

Payment by telegraphic transfer made to:-


Name: KHOR SIAO JEN AND DEA YIK HWA.
Bank: CIMB BANK BHD.
Account no. : 1215-0088382-52-3.

Completed entry forms and fees to be submitted before: 10th July 2009.

Please send by Registered Mail, Courier Service or Faxes to:

Attention to: Dr. Boo Huey Chern


Faculty of Food Science and Technology, 43400
UPM Serdang, Selangor Darul Ehsan, Malaysia.
Food Fair 2009 (Culinary Competition 2009)
Fax no.: 03-89423552

We undersigned have read and understood the terms and conditions of the UPM
Culinary Competition 2009 and agree to abide by them throughout the event.

College Signature &stamp: __________________ Date: ________________

Complete and return with bank deposit statement as proof

FACULTY OF FOOD SCIENCE AND TECHNOLOGY, 43400 UPM SERDANG, SELANGOR Page 8