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5.1 REQUIREMENTS / QUALIFICATIONS
- He or
she must he an approved judge in their own country
- He or
she must have written endorsement of their country's representative
organisation
- He or
she must have a resume of culinary competition and judging experience
- He or
she must have at least one gold medal in an international culinary competition
- He or
she must have been an active participant or judge within the last five
years
- The approval
of applicants will he the responsibility of the WACS Culinary Committee.
5.2 SELECTION
OF THE PRESIDENT OF THE JURY
One cannot
be selected as the head of the jury if one has not first been an approved
WACS judge. The second requirement, which is also very important, is that
he or she must have judged a minimum of five international WACS approved
shows.
It is recommended that whenever possible, the principal judge is selected
from the host country. I told you what is required to become a WACS approved
judge and as we know, each jury needs a President or a Head Judge. Let's
look at his or her requirements.
1. You
cannot be selected as Head of the Jury if you are not an approved WACS
judge first - so this requirement is No. 1.
2. The
second requirement, which is also very important, is that as we like
to have experienced people looking after this important task, he or
she must have judged a minimutn of five International WACS approved
shows.
It is also
recommended that wherever possible, the chief Judge be selected from the
host country.
5.3 REMUNERATION
In order to get the best judges available, we also believe that it is
only fair that the organisers of the show pay travel, accommodation and
food expenses for each judge. When it comes to medals for the judges,
we believe it is wrong to have the same medals for the competitors as
the judges, therefore, it is proposed that either a special medal is given
to the judges or a certificate. If this cannot he done, then a gift of
appreciation will be adequate.
5.4 JUDGING
CRITERIA
In culinary competitions there is the preparation of the display and then
there is the scoring. But it is the assessment of the work that lies,
at the heart of the purpose of competitions. There are two areas of assessment:
the critique and the scoring.
Within WACS approved culinary competitions, the critique is delivered
by an experienced, trained, approved culinary judge. In the learning process,
there is no substitute for a professional, constructive critique, delivered
in a manner of teacher to student and with the respect afforded a professional
colleague.
Critique sessions should be held immediately following the judging session
and prior to the opening of the show for viewing by the public or prizegiving.
This allows privacy for the judge and the competitor to discuss the display.
Also, by having the critique as soon as possible following the viewing
by the judges panel, the display is still fresh on his or her mind and
the critique can be more accurate and helpful. The best critiques are
to the point and note both the strong points and the weak, and will be
specific about each. In addition, the judge should offer guidance on what
skills and techniques should be built upon or developed. If the competitor
is a student, his or her instructor should always be present during the
critique.
The second area of assessment is the scoring. As the judges panel reviews
a display, points are awarded in several areas and are then averaged to
yield a single score for the display. Based on a possible 80 points in
the Gold displays as well as Pastry. The Hot Kitchen Category R is out
of 100 points. Course displays are awarded gold, silver, bronze medals
or a diploma. Every participant in a WACS approved competition must receive
a certificate to verify participation.
In WACS approved competitions the competitors compete against a standard
and not each other. Since a competitor is judged on how his or her display
measured up against the standard, there may be many competitors who win
the same medal.
Medals are awarded to all competitors who score sufficient levels of points.
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