This year's New Zealand Junior Hospitality Challenge has kicked off around the country, with events spread out to come to a conclusion at the final in Auckland on the 24th of August. The details of the competition are below:
||23 April 2010
||30 April 2010
||3 May 2010|
||PEI||11 May 2010|
||26 May 2010
||31 May 2010
||4 June 2010|
|Auckland (North Shore)||NSIA
||29 June 2010
||22 June 2010
||30 June 2010|
||21 July 2010
||30 July 2010
|NZJHC Final 2010
||Auckland||24 August 2010|
Salmon Main Course
Competitors are to prepare, cook and serve, individually plated two identical main course portions of Salmon. The main course must also contain: One starch item and at least two other components and be completed within 30 minutes. Each Salmon portion will be 150g and will be provided, pre portioned on the day to the competitor at the event. No other salmon may be used.
NZ Pork Mince Main Course
Competitors are to prepare, cook and serve, individually plated two identical main course portions using NZ Pork Mince. The main course must also contain: One starch item and at least two vegetables and be completed within 45 minutes. Each mince portion will be125g and will be provided on the day to the competitor at the event.
Innovative Filled Omelette
Competitors are to prepare, cook and serve, individually plated two identical innovative filled omelets using the base recipe provided in the entry pack. The dish should be garnished appropriately and be completed within 30 minutes. The omlette may be rolled or folded but are not to be served flat.
Pasta Main Course
Using ready made pasta competitors are to prepare, cook and serve, individually plated two identical main course portions of a dish where pasta is the principal ingredient. The pasta must be dressed with a sauce, which may include one or more of the following: meat, poultry, fish or vegetables. and be completed within 45 minutes. Each portion will be approximately 120g.
The Vegetables.co.nz Secondary Schools Challenge
A team of two competitors will prepare, cook and present, individually plated four portions of an entrée and four portions of a main course within 90 minutes. The entrée portions must contain fresh N.Z. grown tomatoes as the principle component of the dish. The main course portions must include at least three fresh New Zealand grown vegetables, one of which must be potato, and overall must reflect a balance of protein and vegetables. Courses are not to be repeated from other live kitchen classes.
Cookery Static Display Classes
All work presented in the static display classes must be the work of the competitor alone and you may be called upon to confirm this by the judges. Items presented for static display will be tasted and must have had good hygiene practices applied. For each class there is an expectation that the competitor will provide one menu card for the presented dish and one separate recipe card with method for judging purposes.
Please note that items outside the size and weight requirements stated will not be judged.
Competitors are to present four standard blueberry muffins. Blueberries used may be fresh or frozen. The recommended size and weight for a “standard” blueberry muffin is: 7cm in diameter and weigh between 75 and 100 grams.
Competitors are to present a whole cooked quiche between 18-20cm. The quiche may be any style and use the competitor’s choice of filling. The presented quiche must have one portion cut to assist in tasting and assessment by the judges.
Competitors are to present a whole, glazed fruit flan between 18-20cm. The flan shell must be made of pastry and must be filled with “crème Patisserie” but the fruit may be of the competitor’s choice. The presented flan must have one portion cut to assist in tasting and assessment by the judges.
Competitors are to prepare and serve to a judging table, two individual portions of Afternoon Tea. The portions must include scones with accompaniments; these to be a sandwich and one sweet item i.e a biscuit, cupcake or gem.
Front of House
Restaurant Association of New Zealand Table Setting
Competitors have 30 minutes to complete a standard full table d’hote restaurant setting for 4 covers, including: water and wine glasses, cruets & butter dish. There needs to be a centrepiece arrangement which does not need to be prepared in the competition arena. The settings are to include the following napkin folds: 1 x Fan, 1x Bishop’s Mitre, I x Cockscomb and the final fold may be of the competitor’s choice. A 900mm square table, four chairs, trestle table and hot water will be provided, competitors are to supply all other equipment.
Novelty Table Setting and decoration
Competitors will have 45 minutes to set a table with linen, crockey, glassware and accessories. Competitors must produce, prepare and present a theme representative and relevant to their region to enhance or define the table setting. Competitors must design an appropriate menu to compliment the regional theme and display a menu card with each setting. The competitor will be judged on their mise en place, professional and technical skills displayed, imagination and creativity in the table setting, personal presentation and flair.
Competitors have 15 minutes to produce 2 glasses of one non-alcoholic cocktail (mocktail). All ingredients, equipment and garnishes must be supplied by the competitor. Please supply a recipe card with name of the cocktail at the time of presentation. Competitors will work on a clothed trestle table and will have 5 minutes to set up their mise en place. Note: Electricity will not be supplied to the work station.