Fruit and Vegetable Carving Competition Guidelines

Participants are to carve, present and display within two hours, their finished product
following the declared theme.

Fruits and Vegetable Carving:

Each team is required to BRING the following items:

1. A fruit and Vegetable

2. Carving tools

3. Cutting Board (borrowing things at HM Laboratory is allowed)

4. Wooden sticks and toothpicks if necessary

5. Dinner Plate / Bowl (borrowing things at HM Laboratory is allowed)

SPECIFIC GUIDELINES

1. Each team must have 2 participants and should wear the complete Chef Uniform.

2. Participants are required to provide their own carving tools, fruits and vegetables to be used in
the competition. No power tools allowed.

3. No pre-slicing, carving or preparation of vegetables before the competition. No mark or

drawings should be visible on the fruit and vegetables. Coordinators and judges will check the
materials before the start of competition. Any materials with marks or drawings will be taken
out.

4. Only toothpicks and barbeque sticks are allowed to be used. Wire, glues and artificial coloring
are not allowed.

5. Participants can use props, linens to enhance the total presentation of their entries; however,
this will not be included in judging.

6. Time allotment for the competition is two hours. Going beyond the allotted time will mean a
penalty of one point per minute, which will be subtracted from the total score.

7. Participants should report 15 minutes prior to the start of the event.

8. Judges decision is final and irrevocable.

CRITERIA FOR JUDGING

1.) Creativity and Originality – 30%

2.) Overall presentation with relevance to the theme - 30%

3.) Cleanliness- 20%

4.) Precision of cutting and trimming - 20%

THANK YOU AND GOD BLESS!