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Assessment scales and Categories
in the Virtual Salon Culinaire
A conventional "Salon Culinaire" is an
exhibition and culinary arts competition of professionally produced food
presented by trainees, cooks, kitchen artists and chefs for peer evaluation.
Salon is an exhibition and culinaire from Culinary
The technically correct term used for a competition for professional cooks.
The normal evaluation
process includes flavour,
presentation, composition and many other measurable benchmarks.
The Virtual Salon culinaire primarily measures
visual culinary arts. Chefs will agree that flavour is vital, however
presentation is also essential for ultimate success.
You may be a chef from any country or any
city, you may be a chef on board a cruise liner in the middle of the ocean,
under the North Pole in a submarine or in a remote part of the world. Or you
could have just missed the closing date or not able to get to your local
competition.
Seize
the opportunity for global recognition, show your presentation
skills and enter now.
|
Marks |
Description |
Judges Opinion |
|
100 |
Perfect |
Perfect Gold |
|
90 - 99 |
Excellent |
Gold |
|
80 - 89 |
Very Good |
Silver |
|
70 - 79 |
Good |
Bronze |
|
50 - 69 |
Normal |
Industry Standard |
|
0 - 49 |
Insufficient |
Below Industry Standard |
|
Category 1. Showpiece -
100 Marks |
|
20 points |
Degree of difficulty |
Time and effort, quality of presentation relative to skills required |
|
20 points
|
Mastery of product |
Execution, skills, clean lines, arrangement, attention to detail |
|
20 points
|
Artistic arrangements |
Balance, proportion, elegance, wise, clear definitions. |
|
40points |
Promotions and Theme |
Novelty, style, wow factors, sensation , Suitable description
|
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Category 2. Display
Buffet - 100
Marks |
|
40 points |
Presentation |
Appealing presentation, elegant and contemporary in style |
|
20 points
|
Composition |
Visually appealing |
|
20 points
|
Artistic arrangements |
Balance, proportion and shapes, elegant and practical |
|
20 points |
Promotions and Theme |
Style, mood created, wow factors, sensation, suitable description
|
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Category 3. Sweet
Buffet- 100
Marks |
|
20 points |
Presentation |
Time and effort, quality of presentation relative to skills required |
|
20 points
|
Composition |
Execution, skills, clean lines, arrangement, attention to detail |
|
20 points
|
Artistic arrangements |
Balance, proportion and shapes, elegant and practical |
|
40 points |
Promotions and Theme |
Style, mood created, wow factors, sensation, suitable description
|
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Category 4. Innovative
Food Presentation - 100
Marks |
|
40 points |
Presentation |
Innovation, novelty, appealing appearance |
|
20 points
|
Composition |
Balance, (Descriptions of dish clear, and explanatory). |
|
20 points
|
Correct preparation |
Novel use of techniques, shapes and colours, commercially realistic
|
|
20 points |
Arrangement / serving |
Clean arrangement, no artificial decorations, exemplary plating |
|
Category 5. Three
Course menus (including a dessert )- 100
Marks |
|
40 points |
Presentation |
Appealing presentation, elegant and contemporary in style |
|
20 points
|
Composition |
Balance, harmony of flavours. Clear Menu descriptions |
|
20 points
|
Correct preparation |
Practical, techniques, shapes and colours, commercially realistic
|
|
20 points |
Arrangement / serving |
Clean arrangement, no artificial decorations, exemplary plating
|
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Category 6. Four (4)
different desserts - 100
Marks
|
|
40 points |
Presentation |
Appealing presentation, elegant and contemporary in style |
|
20 points
|
Composition |
Harmony of flavours, practical and tempting, Clear description
|
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20 points
|
Correct preparation |
Techniques, shapes, colours, eloquent, commercially realistic a |
|
20 points |
Arrangement / serving |
Clean arrangement, exemplary plating and industrially practical |
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