REGISTRATION FORM SALON CULINAIRE 2012 - INDIVIDUAL

Deadline Submitted: 10 February 2012 Classes to attend: (Please tick ( ) boxes) Class 01 Class 02 Class 03 Class 04 Class 05 Class 06 Class 07 Class 09 Class 10 Class 11 Class 12 Class 13 Class 14 Class 15 Class 17 Class 18 Wedding Cake Dress The Cake Plated Dessert Petit Four or Pralines Chocolate or Sugar Pastry Show Piece Fruit and Vegetable Carving, Individual Ice Carving Creative Table Set-up 3 – Course Set Menu (Junior under 15 years old) 5 - Course Set Dinner Menu, Fine Dining Contemporary Sushi Platter Tapas or Finger Food Brunch Plated Individual Hot Cooking Indonesian Family Style Individual hot Cooking Meat Dish Pasta (Junior under 25 years old)

** Copy KTP must be submitted together with registration form.

Competitor’s Name: Job Title Organization : :

Date of Birth: Organization Address:

Phone : Fax :

HP:

Email:

I agree to abide by the rules and regulations of the competition

Signed by Competitor’s

Date: METHOD OF PAYMENT

CHECK No: BANK TRANSFER DATE:

BANK NAME: BANK NAME:

Bank Transfer should be under The Individual’s name.

REGISTRATION FORM SALON CULINAIRE 2012 - TEAM
Deadline Submitted: 15th February 2012

Classes to attend: (Please tick ( ) boxes) Class 8 Class 16 Team Ice Carving Team Hot Cooking

** Copy ID CARD must be submitted together with registration form.

TEAM MEMBER NAMES

Team Member 1: Team Member 2: Name of Team Leader:

Job Title: Job Title: Hotel / Organization name: Address:

Phone : Fax :

HP:

Email

I agree to abide by the rules and regulations of the competition

Signed by Team Leader

Date: METHOD OF PAYMENT

CHECK No: BANK TRANSFER DATE:

BANK NAME: BANK NAME:

Bank Transfer should be under The Organization name.

REGISTRATION FORM SALON CULINAIRE 2012

BEST CULINARY TEAM – (complete only if applicable)
Deadline Submitted: 15 February 2012 To qualify for this award, a hotel or organization has to send a minimum of 4 competitors from the same property participating in a total of not less than 4 different classes in the individual Competition. The Best Team will score the highest points in their best 4 (four) classes. Points are taken from 4 (four) members of the team. Name of Team Leader: Hotel / Organization name: Address:

Job Title:

HP:

Phone :

Fax:

Email:

I agree to abide by the rules and regulations of the competition

Signed by Team Leader

Date:

RECIPE FORM SALON CULINAIRE 2012
CLASS ENTERED EXHIBIT TITLE : : EXHIBIT NUMBER:

NAME OF THE DISHES :

Quantity

Ingredients

Preparation

Method:

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