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The British Culinary Federation

Student Cook and Serve Team Challenge

University College Birmingham

Tuesday 5th May 2020

· Open to all full time and part-time students. No age restriction.

· Teams to consist of 2 chefs and 1 waiter.

· 2 hrs will be allowed to prepare, cook and serve a 3-course menu.

· Starter, main course and sweet, for 4 covers (2 covers to be served to customers, 1 cover for judging, 1 cover to be photographed)



Of competitors’ choice. Must be suitable for a vegetarian.

Main Course

Of competitors’ choice using Duck. (Whole ducks will be provided on the day by Bidfood)

Sweet Course

Of competitors’ choice.

Coffee by the cup will be provided by the college but not included in the judges’ marking criteria.

COMPETITORS MUST PROVIDE ALL INGREDIENTS, including water for diners, bread rolls and butter and any other accoutrements they require for their menu.


Teams to provide their own wines for each course.

Further information for competitors

· Competitors must provide all their own china, cutlery, linen and glassware.

· Competitors must provide all their own small and specialist equipment, eg Thermomix, ice cream machine, etc.

· Wrapmaster will be providing dispensers of parchment paper, foil and clingfilm for competitors to use on the day.

· Chefs will be marked on culinary skills shown, working methods, portion size, taste, flavour, temperature and presentation.

· Mise-en-place allowed: peeled and washed vegetables and fruit (not cut), stocks (not totally reduced), uncooked pastry.

· Ingredients may be weighed and measured.

· Marks will be deducted for excessive amounts of mise-en-place.

· Waiter will be marked on table presentation, greeting and communication, serving of meal, water and wine.

· When submitted, all entries must be, signed by the Mentor/Lecturer and sent by post or email to the address below.

Entries to: Mandy Bennett


British Culinary Federation

PO Box 10532



B50 4ZY

Telephone: 01789 491218

Closing date: Saturday 28th March 2020, but please try and return your entry before then. Colleges will be notified immediately after the closing date and final details will be forwarded to the successful entries.



Trophy and framed certificates.

An R2 Food Processor and a MicroMix Stick Blender for the college generously donated by Robot Coupe.

Plus a prize for each team member from Contacto.


Framed certificates.

Plus a prize for each team member from Contacto.


Framed certificates.

Plus a prize for each team member from Contacto.


§ There will be an award for the best front-of-house finalist.

§ There will be an award for the best kitchen team.

Each team’s Mentor/Lecturer will be invited to sit down for lunch and experience the competition as a guest of the BCF.

Each team’s Mentor/Lecturer will also receive a special gift courtesy of the British Culinary Federation.

All finalists will also receive an embroidered apron, which should be worn during the competition and for the presentations.

All finalists in the competition will receive a certificate and one year’s free membership of the British Culinary Federation.

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