1 . GENERAL INFORMATION

• 1.1 INTRODUCTION
• 1.2 AIMS OF WACS
• 1.3 WACS CULINARY GUIDELINES COMMITFEE
• 1.4 CATEGORIES OF COMPETITIONS

2. APPROVAL AND TIME SCHEDULE

• 2.1 APPROVAL OF COMPETITIONS BY THE WORLD ASSOCIATION
• 2.2 TIME SCHEDULE
  

3. COMPETITORS AND CONDITIONS OF PARTICIPATION

• 3.1 NATIONAL TEAMS
• 3.2 YOUTH NATIONAL TEAMS
  

4. INDIVIDUAL EXHIBITOR

• 4.1 CATEGORY A
  
• 4.2 CATEGORY B
  
• 4.3 CATEGORY C
• 4.4 CATEGORY D
  

5. JURY

• 5.1 REQUIREMENTS / QUALIFICATIONS
  
• 5.2 SELECTION OF THE PRESIDENT OF THE JURY
  
• 5.3 REMUNERATION
  
• 5.4 JUDGING CRITERIA
  

6. PRESENTATION OF PRIZES / TITLES

7. GENERAL

• 7.1 GENERAL GUIDELINES FOR COMPETITORS AND JUDGES
  
• 7.2 NEW GUIDELINES FOR THE JUDGING OF CATEGORY C
  
• 7.3 TIPS AND ADVICE FOR CONSIDERATION