COMPETITIONRULES & REGULATIONS
15 - 16 JULY 2020SINGAPORE EXPO
Held in conjunction with: Supported by: Organiser:
www.fhahoreca.com
information updated as at 10 February 2020
Valid for:
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1. ASIAN JUNIOR PASTRY CUP
The first Asian Junior Pastry Cup (the “AJPC”) is a biennial event designed as a national team competition
supported by the Singapore Pastry Alliance, Italian Exhibition Group Expo S.p.a. and CAST Alimenti, which will
take place during FHA-HoReCa, from 15 to 16 July 2020 at Singapore Expo. The top 3 winning teams will
represent Asia to participate in the World Junior Pastry Championship 2021 held in Rimini, Italy organised by
Italian Exhibition Group Expo S.p.a. in collaboration with CAST Alimenti in Rimini, Italy.
2. MISSION
The AJPC carries the mission of providing a training ground for younger generation of pastry chefs in Asia,
igniting their creativity and interest in culinary art and pastry as well as pre-selecting the top three (03)
Asian teams to World Junior Pastry Championship 2021 held in Rimini, Italy.
3. REGISTRATION
Registration fee is SGD300.00 for overseas teams and SGD321.00 for Singapore team (inclusive of 7% GST).
Fee will not be refunded if the competition is cancelled for reasons beyond the organiser’s control or if the
application is withdrawn by the competitors.
For participation and enquiry about the competition, please email the organiser at [email protected].
Submission of registration form indicates acceptance of the rules and regulations of the Asian Junior Pastry Cup
2020.
4. SELECTION
Admission to the AJPC competition will be granted to the first eight (08) teams from different Asia-Pacific
nations/territories, which include Asia (except China, India and Japan), Pacific regions, Middle East and Persian
Gulf regions.
Priority will be given to the teams representing nations/territories where an official selection has been done,
provided all enrolment procedures are in proper order.
Teams may also be formed without selection but they will need to organise a presentation in their country/city so
that the team can be presented autonomously. The acceptance of these teams however will be according to the
discretion of the AJPC Organising Committee.
The list of teams successfully selected to participate in the AJPC will be notified via email by the organiser.
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5. TEAM COMPOSITION
Each team should consist of three (03) professionals made up of one (01) Team Manager and two (02) team members.
A. TEAM MANAGER
The Team Manager must be a citizen or permanent resident of the nation/territory participating in the competition
and employed in the pastry industry for a minimum of eight (08) years at the point of registration.
B. TEAM MEMBERS
The two (02) team members must be aged under 21 as at 31 December 2019 and are citizens or permanent
residents representing the same nation/territory with expertise in pastry.
Additional Information:
• The Team Manager will be responsible for coordinating the participation of the team with the Organising
Committee.
• The Team Manager, being also a jury member, he/she cannot represent or work as an employee for any company
representing a direct conflict of interest with any of the AJPC’s sponsors.
• During the competition, the Team Manager is permitted to consult and assist the team in their preparation.
However, he/she cannot judge the performance of their own team.
6. THE COMPETITION
6.1. OFFICIAL UNIFORM
Official team jackets and aprons will be provided by the organiser and they must be worn throughout the
competition and award ceremony.
All team managers and members must wear black pants and appropriate footwear to conform to the industry
grooming standard. No insignias, titles, or other forms of identification can be added to the uniform. If a team or any
team member does not comply accordingly, the whole team will be disqualified.
Please note the usage of the AJPC’s logo and event name will be exclusive to the official sponsors only.
6.2 THEME
The theme of this edition is “MAGIC”.
6.3 RECIPES
The Team Manager has to email the organiser the title of the theme with all recipes and detailed description of the
creations in English and digital format to [email protected] no later than 30 November 2019, which will be
printed uniformly by the organiser and delivered to all the judges and the press. Any allergens must be indicated at the
bottom of the recipes.
The organiser may use the recipes, including for the purpose of communicating to third parties who collaborate in any
way with the organisation itself without having to pay anything in any format to the teams and individual members.
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6.4 THE PROGRAMME
Each team has to prepare the following four (04) categories and complete within eight (08) hours.
I. CENTRE SHOWPIECE
Each team has to prepare one (01) centre showpiece to be presented on the buffet table with the following mandatory
requirements:
a. The centerpiece must be made with at least 60% of chocolate.
b. Maximum height of the showpiece is 90cm, excluding the base.
c. Size of the base is 60 x 40cm.
d. The dimension of the showpiece is not limited to the size of the base, but the width at any point cannot exceed 100cm.
e. Showpiece outside the aforementioned measurement will incur a 10% penalty to be deducted from the team’s
final score.
f. The stand must be made of a non-edible material such as plexiglas, glass, wood, etc. and to be brought in by
the teams.
g. Non-edible structural supports are not permitted and will result in immediate disqualification.
h. Food colourings which meet the regulatory standards are allowed.
i. Pulled, casted, blown, other sugar techniques and pastillage are allowed and have to represent 30 to 40%
of the showpiece.
j. Forms and molds are permitted but the mold must represent no more than 1/3 of the showpiece.
k. Other components, except mentioned above, must be made on-site during the competition.
II. CHOCOLATE BONBONS
Each team has to prepare three (03) types of chocolate bonbons:
1st Type: Molded fruit ganache
2nd Type: Fork-dipped praline
3rd Type: Flavour and technique of team’s choice
Quantity: 12 portions for each type, making a total of 36 portions
• 10 portions of each type for professional jury
• One (01) portion for photography
• One (01) portion to be presented on the buffet table
The following requirements have to be followed:
a. Each individual chocolate bonbon must weigh between 9g and 12g. Non-compliance will incur a 10% penalty to be
deducted from the team’s final score.
b. Chocolate coating is of team’s choice.
c. Team has to place the three (03) types of bonbon on the same plate and label 1, 2 and 3 according to the types of
bonbon listed above.
d. The entire creation must be edible; non-edible armatures cannot be used.
e. Any pre-made creations will not be evaluated by the jury.
f. All preparations must take place on-site during the competition.
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III. FRUIT AND CUSTARD CREAM BASED DESSERT
Each team has to prepare 10 identical fruit and custard cream based desserts in a glass.
The final creation presented in a glass has to be made up of minimum one (01) custard cream, one (01) sponge cake or
biscuit and one (01) fruit puree or fresh fruit.
Quantity: 10 portions
• Eight (08) portions for professional jury
• One (01) portion for photography
• One (01) portion to be presented on the buffet table
The following requirements have to be followed:
a. The glass has to be brought in by the team and represents the competition theme “MAGIC”.
b. All the oven bases to be used in the glass can be brought in cooked.
c. Failure to comply will incur a 10% penalty to be deducted from the team’s final score.
IV. SMALL CAKES
Each team has to prepare the following three (03) types of small cakes:
1st Type: Small cake which is dominant in chocolate flavour
2nd Type: Small cake which is dominant in pistachio flavour
3rd Type: Small cake which is dominant in fruit flavour
Quantity: Eight (08) portions for each type, making a total of 24 portions
• Five (05) portions of each for professional jury
• One (01) portion of each for photography
• Two (02) portions to be presented on the buffet table
The following requirements have to be followed:
a. The weight of each individual small cake has to be between 60g and 80g.
b. The entire creation must be edible; non-edible armatures cannot be used.
c. Finishing products such as icing, glazing and velvet finishing can be brought in.
6.5 FINAL GRAND BUFFET
The organiser will provide each team with one (01) table of 100 x 100cm for the buffet presentation. No background
decorations will be accepted. Each team is required to supply their own linens.
No electric cable is allowed to cross the competition area. Rotating bases are allowed. The organiser, however,
disclaims any liability for failure in functioning any display system.
Any work exceeding the specified dimensions will be eliminated. Dimensions will be officially measured by the contest
stewards and their conclusions will be final.
05
6.6 KITCHEN EQUIPMENT
Each team will be allocated one (01) kitchen with the following kitchen equipment provided by the organiser or
sponsors.
• 1 x Carpigiani Ready Chef
• 1 x Irinox Blast-freezer
• 1 x Rational SelfCookingCenter61 Combi-Steamer
• 1 x 2-door under counter freezer
• 1 x 3-tier stainless steel table, 1800 x 700 x 850mm
• 1 x 2-tier stainless steel table, 1200 x 600 x 850mm
• 1 x Induction stove (gas is strictly forbidden at the venue, except for portable gas torch)
• 1 x Trolley rack with 10 trays, 400 x 600mm
• 1 x Mixer 7L
• 1 x Sink
• 1 x Microwave 220V/1500W/13A
• 1 x 13amp power point (230v)
The following equipment will be available at the sharing kitchen:
• 2 x Carpigiani Turbomixer
• 2 x 2-door upright chiller, -2 to 8 degree Celsius
• 2 x 2-door upright freezer, -18 to -22 degree Celsius
Teams have to use the equipment provided, unless stated otherwise. Please note that items provided above may be
subject to change. Teams will be notified of such changes, if any, via email by the organiser.
Each team is advised to provide/bring in the following items, if required
• Kitchen utensils
• Pots, pans, saucepans (induction enabled)
• Sugar lamp
• Chocolate tempering machine
• Moulds, ladles, dishes, cutlery, scale etc.
Any additional equipment to be brought in by the participating teams has to be approved by the organiser prior to the
competition. Teams are required to write in to the organiser, at the point of recipe submission, with proper description
of the equipment they wish to bring in, including information such as brand, model name/number and electrical
specification. It is the participating team’s responsibility to ensure that the electrical load is not exceeded, causing a
power failure or interruption that may affect other teams and in return resulting in loss of points.
Due to fire safety regulations, open flame cooking equipment and gas hobs will not be allowed in the venue. Use of
lighter, flambé torch, portable gas cartridge stove, candles etc. will be prohibited.
6.7 INGREDIENTS
A list of ingredients, if any, provided by the organiser or sponsors for the competition will be sent to the team in due
course. Teams have to use the ingredients provided, unless stated otherwise.
Ingredients which will not be provided by the organiser or sponsors have to be brought in by the team themselves for
the competition.
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6.8 READY-MADE ITEMS AND PREPARATION
Please take note of the strict regulations on the pre-made items:
• Biscuit, including genoise, sponge, sacher, pain de Genes or Sponge cakes, dacquoise, meringue or sheets of cake are
permitted to be brought in but not allow to be cut or portioned.
• Dough, including sable, crumble, puff pastry etc. can be prepared, baked-ready and bring in for the competition.
• Sugar syrup is permitted.
• Pulled sugar can be brought in cooked and coloured, but not pulled.
• Pastillage can be brought in dried and sanded but not coloured or joined as finished sculpture.
7. COMPETITION SCHEDULE AND SHOWPIECE PRESENTATION
All participating teams have two (02) hours to set-up at the kitchen a day before the scheduled competition date.
All teams are required to report to the Kitchen Manager at least 30m minutes prior to their scheduled participating
time. Teams who are not present at scheduled time will be considered no-show and would be disqualified.
TIME
6.30am
6.45am
7.00am
12.00pm
12.30pm
1.00pm
2.30pm
3.00pm
3.30pm
Day 1 (15 July)3.30pm – 5.30pm
Day 2 (16 July)4.30pm – 5:30pm
ACTIVITIES
Teams arrive at the venue, enter kitchen and report to the Kitchen Manager
Judges to inspect the kitchens.
Competition starts.
Tasting of “Chocolate Bonbons” to start. Teams to showcase their creations, one after another in five (05)-minute intervals.
Tasting of “Fruit and Custard Cream Based Dessert” to start. Teams to showcase their creations, one after another in five (05)-minute intervals.
Tasting of “Small Cakes” to start. Teams to showcase their creations, one after another in five (05)-minute intervals.
Teams to start setting up the Final Grand Buffet.Ingredients and composition of all creations will be announced to the public.
Teams finish setting up the centerpiece and all creations at the display table. Judging starts.
Five (05) penalty points will be deducted from the total score for every minute delayed on setting up the Final Grand Buffet after 3.00pm.
Teams at the same time start cleaning their kitchen.
Judges to inspect the kitchens.
Set up for teams participating on the next day.
Awards Ceremony.
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8. JUDGING CRITERIA
CATEGORIES
Presentation
Creativity
Balance of overall taste and flavour
Technique
Hygiene
Maximum Total
CHOCOLATEBONBONS
MOULDED FRUIT GANCHE
0-10
0-20
0-40
0-20
0-10
100
CHOCOLATEBONBONS
FORK-DIPPEDPRALINE
0-10
0-20
0-40
0-20
0-10
100
CHOCOLATEBONBONS FLAVOUR AND TECHNIQUE OF
TEAM’S CHOICE
0-10
0-20
0-40
0-20
0-10
100
CATEGORIES
Presentation
Creativity
Balance of overall taste and flavour
Texture and serving temperature
Technique
Hygiene
Maximum Total
SMALL CAKESCHOCOLATE
0-10
0-10
0-40
0-20
0-10
0-10
100
SMALL CAKESPISTACHIO
0-10
0-10
0-40
0-20
0-10
0-10
100
SMALL CAKESFRUIT FLAVOURING
0-10
0-10
0-40
0-20
0-10
0-10
100
CATEGORIES
Presentation
Creativity
Flavour of the individual components
Balance of overall taste and flavour
Technique
Hygiene
Maximum Total
FRUIT ANDCUSTARD CREAMBASED DESSERT
0-10
0-10
0-15
0-40
0-15
0-10
100
CATEGORIES
Representation of the theme
Creativity
Artistic value-use of colour, Evaluation of individual elements
Overall look of theshowpiece
Skill/ Technique
Hygiene
Maximum Total
CENTRESHOWPIECE
0-15
0-15
0-15
0-20
0-25
0-10
100
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9. PRIZES, AWARDS & CERTIFICIATES
Certificate of participation will be presented to all teams which have completed the competition.The top three (03)
winning teams of the AJPC 2020 will have access to the World Junior Pastry Championship 2021 (WJPC 2021) held
in Rimini, Italy. Round trip air tickets and accommodation will be fully sponsored by the WJPC’s organiser, subject to
their terms and conditions. All participants have to be aged under 23 during the competition and they have to register
with the WJPC’s organiser in order to admit to the competition. Should any of the three (03) winning teams decide not
to participate in the competition, they should inform the WJPC’s organiser in written format before 1 August 2020,
and the next ranked team will then be offered to participate in the competition.
ASIAN JUNIOR PASTRY CUP CHAMPION
The team scores the highest points will be awarded the Asian Junior Pastry Cup Champion of the year and hold the title until
the next edition. A trophy, certificates and medals will be presented to the top three (03) teams.
BEST CHOCOLATE BONBONS
The team scores the highest points in the “Chocolate Bonbons” category will be awarded the Best Chocolate Bonbons
with a trophy, certificates and medals.
BEST FRUIT AND CUSTARD CREAM BASED DESSERT
The team scores the highest points in the “Fruit and Custard Cream Based Dessert” category will be awarded the Best
Fruit and Custard Cream Based Dessert with a trophy, certificates and medals.
BEST SMALL CAKES
The team scores the highest points in the “Small Cakes” category will be awarded the Best Small Cakes with a trophy,
certificates and medals.
BEST CENTRE SHOWPIECE
The team scores the highest points in the “Centre Showpiece” category will be awarded the Best Centre Showpiece
with a trophy, certificates and medals.
BEST TEAM SPIRIT
The award will be determined and presented by the Singapore Pastry Alliance. The team awarded the Best Team Spirit
will receive a a trophy, certificates and medals.
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10. TRAVEL AND ACCOMODATION EXPENSES
The following will be provided by the organiser to each of the confirmed participating team:
8.1 Economy airfare of up to SGD500 per team member and full economy airfare for the Team Manager. The
reimbursement of the airfare will be based on the actual airfare incurred with the provision of original receipts.
Payment will be made to the Team Manager who will pay to the team members accordingly.
8.2 Accommodation for two (02) team members and Team Manager, consisting of one (01) twin/double room and
one (01) single room for each team for up to a total of four (04) room nights.
The Team Manager by signing the present regulation releases the organiser from any request of any kind made by the
other Team Members.
11. NOTES ON TEAM MANAGERS
The communications with the Organising Committee will be made exclusively by the Team Manager. As such,
the Team Manager will be the only spokesperson of the team (or his/her delegate).
12. INTELLECTUAL PROPERTY RIGHTS AND COMMITMENT
By entering the competition, all teams agree to take part in any publicity concerning the competition at any stage
including but not limited to photos, filming and interviews.
Teams grant the organiser a non-exclusive, royalty-free, irrevocable, perpetual, worldwide license to use intellectual
property rights whether registered or unregistered in any formats, including name, image, or likeness of the
competitors for any business purpose, including but not limited to marketing promotion.
13. ENQUIRIES
For enquiries, please contact the organiser at [email protected].
Thank you to all sponsors and event partners for their unwavering support to the Asian Junior Pastry Cup 2020
GOLD SPONSOROfficial Combi-Steamer
SILVER SPONSOR
BRONZE SPONSORS
Official Chocolate
Official Batch Freezers,Pasteurisers and Turbomixers
Official Chef Apparel
EVENT PARTNERS
Official Blast Freezers
Organiser:Supported by: Valid for:Held in conjunction with:
13-16 JUL 2020SINGAPORE EXPOwww.fhaHoReCa.com
ASIAN JUNIORPASTRY CUP
SPONSORSHIPOPPORTUNITIES
Expose your brand and products to key industry
users and audience at the inaugural edition of Asian
Junior Pastry Cup 2020. The competition will
welcome national teams across Asia to showcase
their craftsmanship, which will take place during
FHA-HoReCa. The top 3 winning teams will represent
Asia to participate in the World Junior Pastry
Championship 2021 in Rimini, Italy.
EQUIPMENT & NON FOOD ITEMS> Chef Apparel
> Blast Freezer
> Freezer Showcase / Display
> Freezer / Chiller
> Chocolate Tempering Machine
> Induction Hob
> Microwave Oven / Convection Oven
> Dishwasher
> Stand Mixer
> Kitchen Trolley with Trays
> Silicone Mould and Mat
> Chinaware / Glassware / Glass Tableware
> Trophies and Gifts
> Official Timekeeper
FOOD & BEVERAGE> Dairy - Milk, Cream, Cheese, Butter
> Chocolate
> Fruit and Vegetable Purees
> Fruit Juice
> Mineral Water / Coffee / Tea
… and many more opportunities
90,000 sqmExhibition space
48,000Attendees from 100
countries/ regions
Increase Brand Awarenessto diverse F&B andhospitality industry
Create anImpression
reach out to key decision makers
FHA-HoReCa 2020 at a glance
Organiser:Supported by: Valid for:Held in conjunction with:
13-16 JUL 2020SINGAPORE EXPOwww.fhaHoReCa.com
For enquiries on sponsorship,please contact us at [email protected]
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