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application is withdrawn by the competitors.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 ajpc@foodnhotelasia.com.

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 ajpc@foodnhotelasia.com 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.

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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 ajpc@foodnhotelasia.com.

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 enquiry@foodnhotelasia.com

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