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4.1 CATEGORY A

• One (1) festive platter for eight (8) people. (Game, meat, poultry, fish or shellfish.)
• Six (6) individual cold appetizer plates.
• Recipes to he supplied.

4.2 CATEGORY B

• One (1) restaurant platter for two (2) people.
• A three course meal including a dessert, for one (1) person.
• A menu which is for a festive occasion, but it should be realistic. Minimum of five (5), maximum of seven (7) courses for one (1) person.
• Recipes to be supplied.

4.3 CATEGORY C

• One (1) dessert platter for six (6) people with a free choice of theme. (Wedding, birthday etc.)
• One (1) platter with sweet biscuits, chocolates, petit fours, cheese fours or friandises. Five (5) different kinds for eight to ten (8-10) people with a decorative showpiece. Recipes to be supplied.
• Four (4) different desserts, hot or cold, for one (1) person.

  All exhibits have to be made out of edible materials.

4.4 CATEGORY D

For category D entries (showpieces) are supposed to display more creativity than practically, but must also conform to certain standards. Showpieces must be made mostly of food, however other materials are allowed for support. Each carries a possible 20 points.

• Degree of difficulty
• Work involved
• Creativity
• Presentation