School Heat Pack

Name of School:

Contact Name:

Contact Phone:

Contact Email:

School Heat date:

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The National Competition Overview

Stage 1 School Heats –Summer to late October 2016

Organised, hosted and judged by schools.

Participants cook a one course meal.

Suggested Budget: up to £5 * This is a guide & should not prohibit involvement. Heats can also

be ran as part of normal classroom activity.

This is a flexible stage of the competition, the heats can be set up to fit within a normal

teaching timetable, assessment, after school club or other school timetabled session.

Up to 2 winners progress to stage 2 - Regional managers can advise

Stage 2 Local Finals - November 2016- January 2017

Organised by Springboard, hosted by a local school or college, judged by industry chefs

Participants cook a two course meal for two people (hot main course and a hot/cold dessert)

Budget: Up to £7

Participants marked against specified judging criteria

1 winner progresses to stage 3 receives an industry mentor, cookbook & certificate

Stage 3 Regional Finals – February 2017

Organised by Springboard, hosted by a regional college and judged by industry chefs

Participants cook a two course meal for two people (hot main course and a hot/cold dessert)

Budget: Up to £10

Participants marked against specified judging criteria

1 winner progresses to stage 4

Stage 4 The National Final –Monday 27 March 2017

Organised by Springboard, hosted by Westminster Kingsway College and judged by industry

and celebrity chefs

Finalists cook three portions each of a two course meal. (hot main course and a hot/cold

dessert)

Ingredients basket provided.

Participants marked against specified judging criteria

1 winner is announced from 12 finalists along with 1st& 2nd Runner up.

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Stage 1: The School Heats

School Heats are organised by the participating schools.

The School Heat should take place between summer and late October

Any young people aged 12-16 can take part not just those doing a food technology course

Two winners of the School Heat can go forward to represent their school at the Local Final

stage. This option may not be available in all regions. Your regional manager can advise.

All schools must supply Springboard of the school heat date in advance of entry that each

complete details of all students participating: names, ages, dates of birth & total numbers

Springboard Charity reserves the right to have a presence at School Heats.

Springboard staff can provide advice, help and support to ensure the event runs as smoothly

This is a flexible stage of the competition and schools manage this stage to make it work within their

own settings. Some schools have chosen to do the competition right across whole year groups, others

as part of an existing classroom assessment and others as an afterschool activity.

School Heat Details:

Location: The School Heat usually takes place in classroom kitchens or school kitchens. If

this is not possible your local Springboard contact can help you find an

alternative venue.

Dates: School Heats should take place between summer and late October 2016.

Task: Prepare and cook a hot main course for two people within budget (dishes to

be plated.

Budget: Suggested budget up to £5.00. This is a guide & should not prohibit

involvement. Heats can also be ran as part of normal classroom activity.

Cooking Time: Up to 1 hour

To be supplied: School Heat dates and names of participants to be sent to Springboard

regional manager. It is suggested that menu costing, time plans and nutritional

balance forms should be completed but it is optional at this stage of the

competition.

Judges: To be selected by the school. May include Head of department, Head-

teacher, school governor, catering manager, local college lecturer etc.

Prizes: All participants receive commemorative FutureChef certificates and

FutureChef pin badges.

Rules & Guidelines: See separate Health & Safety and Competition Rules sheets for details

All information relating to the School Heat must be submitted, by email, to the FutureChef Regional

Programme Manager in order to confirm your winner/s place at the Local Final.

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Judging Criteria The judging criteria requires the participants to demonstrate practical skills and produce

a selection of dishes, work in a methodical manner, produce a menu costing form and show

awareness of nutritional balance.

*highlights where a submission form is required prior to the local/ regional /national final

Clean and pleasing plate

presentation

Good sense of colour

Ease of serving and eating

Practical portion size

Freshness of presentation

with natural and appetising

look

Creativity & Presentation

(25)

Texture combination

Overall taste of dish

Flavour combination

Use of seasoning, spices, and

garnishes

Harmony between main

ingredient items and other

ingredients

Composition, Taste &

Flavour (25)

Workmanship

Skills and techniques (25)

Keeping work surfaces clear

& demonstrating clean and

hygienic practices

Working in a methodical

manner*

Use of knife skills in the

preparation of meat/ fish

and vegetables.

Diversity and range of

cooking techniques

Cost menus to ensure waste

is minimised*

Balance of vegetable,

protein and carbohydrate

elements of the meal

Demonstrate adherence to

‘Eat Well Guide’

Understanding of nutritional

balance – submission

statements*

Good use of fresh ingredients

Balance between courses

(not two heavy courses

together or two light courses

together)

Menu &

Nutritional Balance (25)

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Judging Form – School Heat Name of School:

Contact Teacher:

Date of Competition:

NOTE FOR JUDGES: Please award the appropriate marks for each of the categories and total the

score in the end column

No Full Name Age

Wo

rkm

an

ship

- 2

5

Pre

sen

tati

on

-

25

Co

mp

osi

tio

n -

25

Me

nu

Ba

lan

ce

-2

5

Tota

l sc

ore

Fro

m 1

00

1

2

3

4

5

6

7

8

9

10

11

12

Name of Judge: Signature:

Name of Judge: Signature:

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Main Dish Costing Form

Competitor name

School name

School address and postcode

Teacher name

Regional final date

Name of competitor

List of Ingredients - costs to be provided based on current retail prices:

Name of main dish

Food item Unit /weight Price per unit Total price

Total

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Dessert Menu Costing Form

Competitor name

School name

School address and postcode

Teacher name

Regional final date

Name of competitor

Name of dessert

dish

Food item Unit /weight Price per unit Total price

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Time plan form

Competitor name

School name

School address and postcode

Teacher name

Regional final date

Name of competitor

Please supply an approximate time plan for the preparation and cooking of your entire menu.

Time Action

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Nutritional Statement Form Use the Eatwell Guide as a reference and

indicate how you have planned your dishes to

ensure there is a balance with the main food

groups.

http://www.foodafactoflife.org.uk/Sheet.aspx?siteId=20&sectionId=129&contentId=800

Name of main dish

Describe how the dish is balanced with the food group items from the Eat Well Guide

Name of dessert dish

Describe how the dish is balanced with main food group items from the Eat Well Guide

Describe how the main dish and dessert are nutritionally balanced together

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Competition guidelines & checklist

Practical Preparation

Put thought into the design of the dish(es) and the combination of ingredients

Consider how The Eatwell Guide can help you plan your dishes

http://www.foodafactoflife.org.uk/Sheet.aspx?siteId=20&sectionId=129&contentId=800

Practice thoroughly, and encourage someone else to taste your dish(es).

Compile a checklist for your ingredients and equipment

Make sure your work methods and hygiene practices are considered

Ensure you have prepared a description of your dish in case the judges ask you any questions

Prior to the events

Make sure you arrive in good time and check you have everything you need

Ensure any equipment or display dishes are clean and that you have prepare any accessories

Make sure you have completed and sent your submission forms for costings, time and nutrition

and have a hard copy with you

Make sure your uniform is clean and pressed

Ensure your ingredients are the freshest available

Do not over prepare. Judges will be impressed by the techniques you show during the event

Note any special instructions to your Regional Programme Manager

During the events

Listen carefully to any announcements made by the FutureChef Regional Programme

Manager

Ensure you show your technical skills. There is nothing wrong with having a plan of work with you

Bring the menu submission forms with you as the judges will request these before cooking starts

Try to keep your workspace as clean and tidy as possible

Ensure that your plate(s) are warmed for display if your dishes are hot

Check seasoning and taste before you plate up your dish(es) for display

Do not forget to wipe the edges of the plate(s) before you display them

At the Regional Finals and National Final, all food must be presented on the plates provided.

Remember everything on the plate(s) must be edible

Ensure you have enough time to plate up in your work plan

Wear Protective Clothing including apron/whites & shoes with a good grip

If you need help during the event, ask the FutureChef Regional Programme Manager or the

judges - they are there to help you!

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Competition Rules

The competition is open to all persons between the ages of 12 and 16 and who must

be no more than 16 years of age at the date of the National Final 27/03/2017

Participants must be legal residents in the UK (England, Wales, Scotland or Northern

Ireland)

All participants must adhere to the relevant stage task, budget and cooking time.

Participants must complete all paperwork to deadlines and supply full details as

required, and comply with all rules to be eligible for the prizes

All participants must comply with FutureChef’s Health & Safety Guidelines whilst taking

part in the event. Refer to separate Health & Safety Guidelines document

By entering the FutureChef programme, you hereby declare that all information

submitted by you is true, current and complete

By entering this programme, each participant grants Springboard the right to

reproduce, publish or exhibit their recipes and photographs, in whole or in part,

without charge or compensation

All participants consent by their participation in the competition, to have their names,

recipes, photographs and images published on Springboard’s social media channels

including the website https://futurechef.uk.net/

We fully welcome, and indeed encourage, the re-entry of competitors, and recognise

the right to competition entry for any young person that meets the entry criteria

In line with the competition rules and regulations, the decision made by our professional

chef judges will always be final and no correspondence or discussion shall be entered

into

In the event of any dispute regarding the rules, programme notice, conduct, results and

all other matters relating to the competition or programme, the decision of Springboard

shall be final and no correspondence or discussion shall be entered into

Prizes are non-transferable and there is no cash alternative. Springboard reserves the

right to substitute prizes of equal or greater value at any time

Springboard reserves the right to cancel or amend the Competition Programme, the

Competition Programme Notice or these Rules at any time without prior notice. Any

changes will be posted either within the Competition Programme Notice or these Rules

All reasonable travel and subsistence expenses incurred by finalists, their

parent/guardian, mentor chefs or teacher to and from the National Final ONLY, will be

met by Springboard, provided receipts are supplied

Springboard reserves the right to disqualify any participant if it has reasonable grounds

to believe the participant has breached any of these competition rules

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FutureChef Health & Safety Guidelines Standard Dress Code

At School Heat/Local Final stages aprons or chef whites should be worn – to ensure clothing is covered

appropriately.

Long hair must be tied up and not to touch the shoulders.

At Regional & National final stages chef whites, hats and aprons will be provided for each competitor

Please ensure sensible shoes are worn – with grip for the kitchen environment.

No jewellery to be worn. No ear-rings, nose rings, studs, rings, watches or other forms of jewellery.

These must be removed and not covered with blue plasters. No cosmetic make up.

Personal Hygiene

Body cleanliness is essential for your own and other people’s comfort at all times. Nails must be kept

short and clean. No perfume or aftershave. Hands must be washed frequently, particularly before

starting any practical sessions.

Attitude

Students must respect others and be willing to work with each other in a professional manner.

Kitchen Safety

Mobile phones must be switched off whilst in kitchen and classroom areas.

A safe and secure working environment should be maintained at all times. It is essential to observe all

health and safety guidelines.

If you spill something on the floor, clean it up immediately and dry the floor. Use a warning

sign whilst area is wet.

Often when you are working in the kitchen you are moving fast. Don't leave boxes, stools, bags

of groceries or anything else out on the floor where they can trip up a fast moving cook.

No running within the kitchens.

Keep an eye on all electrical cords. Watch for any breaks or cuts, or frayed areas where the

cord passes over an edge or something has been placed upon it.

Dangerous or faulty equipment should be reported.

Don't use electrical appliances near the sink or any other water. If one falls in, it can

electrocute anyone nearby.

Wet Cloths, Oven Cloves and Hot Pads can cause burns as heat turns the dampness to

steam. Any broken glass should be wrapped and disposed of in a safe container

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Knife Safety

It is important for your own safety that you handle knives in the appropriate and correct manner.

Follow the guidelines below:

Keep knives sharp

Point the knife blade away from yourself

Don’t leave sharp knives loose in a drawer

Do not put knives in the sink

Refrigeration

Cooked and raw food must be stored in separate areas. All food must be placed on clean trays or

bowls, covered with cling film and clearly labelled.

Equipment and Machinery

All kitchen areas must be left clean. For example, tables and workbenches should be cleaned and

sanitised after each service. All small utensils must be personally washed and kept within the section.

Stoves, ovens and provers should be turned off and cleaned after each session. Under no

circumstances should equipment be transferred from one kitchen to another unless under express

permission from the lecturer in charge.

Fire and Hot Oil Safety in the Kitchen

Most kitchen fires start because of heating fat or oil. As oil gets hotter it will at first smoke and then if it

gets hotter it may burst into flames.

To extinguish a fat fire:

Turn off the gas or power first

Cover it with a fire blanket or damp cloth

You can use foam of powder extinguishers but NEVER use water.

Do not try to carry the burning pan!

If you cannot quickly control the fire call 999

Deep Fat Fryers

Never put water or other liquid into hot cooking oil as it turns into steam instantly and can violently

explode hot oil in all directions.

Watch the electrical cords carefully. Don't leave the fryer where something might snag the

wires and spill hot oil.

Be careful when you add food to a deep fat fryer. If the fat is too hot, or if there are pockets

of liquid in the prepared food, the hot fat will spray up.

Hot Pans

Always remember that the steam will rise out of a boiling pot of water when you take off the

cover.

Remove the cover far side first so that this steam does not scald your hand.

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If you take a hot pan or a cover from the oven or stove top and put it on a

counter, leave a cloth or oven gloves on the hot lid or utensil as a warning to the

others in the kitchen that it is hot.

Don't let the pan handles on the stove protrude over the edge of the hob.

Don't let pan handles extend over adjacent burners.

Always be aware of where fire extinguishers are available and learn how to use them.

First Aid

At every event there will be someone in the kitchen trained in at least basic first aid, in the event of a

cut or burn, please inform either the programme manager or one of the judges immediately.

Cuts

If you cut yourself please wash the wound under cold water. If the wound is shallow and the

bleeding stops then dry the skin around the wound with paper, a clean cloth or cotton wool and

cover with a waterproof blue coloured plaster.

If the wound is deep:

Apply pressure to it to stem the bleeding

Raise and support injured part

Bandage wound

Treat for shock

Seek further assistance and if necessary dial 999

Burns

If you burn or scald yourself apply cold water, place hand under gently running cold water

It is important to take the heat from the area and although this may hurt prolonged

application of cold water can substantially reduce blistering.

Take care not to break the skin; if you spill quantities of hot liquid onto clothing do not remove

the clothing get under a cold shower or into a cold bath and get medical attention:

removing the clothing will rip off the skin!

Seek further assistance and if necessary dial 999