The cookery demonstration and competition will commence at 12pm on Tuesday 14 October at Hamilton TAFE Campus.

Mystery box 12:00pm - 1:00pmPreparation 1:00pm - 6:25pmService 6:30pm - 8:00pmAmuse Bouche 6:30pmStarter of duck 6:50pmDuck breast plate 7:20pmPavlova 7:50pmPresentation 8:20pmInterviews 8:35pm - 9:00pmThe top three contestants will compete on Tuesday 21 October 2014 to decide the winner.

Any queries can be put to the judges on the day. The

successful candidate will be marked on the cookery

component including hygiene, preparation, cookery skills,

taste, innovation, menu planning principles, application

and interview. The judges decision is final.

Google Hunter TAFE

Call 131 225

Brett Graham Scholarship 2014 Commercial Cookery Competition 14 October - ALL ENTRANTS 21 October - Finalists

Contact

Mark McManus

(02) 4969 9429

mark.mcmanus@tafe.nsw.edu.au

A Demonstration by the three finalists will be held on Tuesday 21 October 2014• Each contestant will recreate & prepare their dishes

with the assistance of 3rd year apprentice chefs.

• Each contestant will be responsible for producing

20 portions, which will be served in the restaurant to

60 guests.

• Marking will be judged in the kitchen on leadership,

cooking ability and presentation.

• Customer feedback will contribute to the final scores in

the areas of menu planning, taste and innovation.

We wish you the best of luck!

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The scholarship winner will receive:The following to the value of $10,000 for: • Flights • Travel assistance • The opportunity to work in London with Newcastle

success story Brett Graham at his renowned Notting Hill restaurant The Ledbury

• Enrolment into a Certificate IV in Commercial Cookery completed with Hunter TAFE

Entry Requirements • Written entries must be received by the

Head Teacher of your section by FRIDAY 12 SEPTEMBER 2014

• Please attach your home, work and mobile contact details with your written entry.

• All participants will be notified on Friday 19 September 2014 if they are successful and eligible to compete in the cookery demonstration.

• Must be a member of Hunter Culinary Association. (free to register - www.hunterculinary.com.au)

Competition details for competitorsThis competition is open to 3rd year cookery apprentices, who have completed training or are currently enrolled at Hunter TAFE in cookery.

The competition is also open to those who have completed their apprenticeship within the past 12 months at Hunter TAFE.

Please note: the winner of the scholarship is required to undertake Certificate IV in Commercial Cookery within two years.

Cookery competitionThe cook off will take the following format :

• Amusebouche is a mystery box format with egg

• Starter is a mystery box format using Duck

• Duck breast plate is a mystery box format using the

Breast of Duck

• Dessert is a pavlova using a mystery box format

The participants will be required to produce four serves of a three course menu with accompanying TAFE selected wines.

• Two serves provided for the guests

• One serve for judges

• One serve for display (total of four serves)

To Enter:Participants must provide a 800 word entry outlining how

they meet the following criteria:

1 Participant’s demonstration of high achievement within

their industry roles.

2 Participants passion and desire for overseas learning

experience.

3 Participants ability to act as a role model for Hunter

TAFE students.

4 If awarded the scholarship, outline the plan for your

culinary education experience.

If the candidate successfully meets the above entry

requirement they will be selected to participate in a

cookery skills demonstration listed in the next column.

For guidance or support with your application please refer

to your employer or teacher.