Royal Automobile Club of Victoria Culinary Arts Knowledge Competition For Chefs 2013.
|Champions:||Name||Property||Prize Winners||Standard achieved:|
|RACV National Champion Chef.||Lachlan Prior||RACV Melbourne City Club||Overall RACV winner||Gold (Distinction ) Score 95.25%|
|BEGINNER CATEGORY- APPRENTICE/TRAINEE LEVEL|
|First Place/Champion Apprentice /Trainee||Indi Harum||RACV Healesville Country Club Yarra Valley||Prize Winner Apprentice Category||Gold 90.25%|
|Second Place||Ella Windsor||RACV Inverloch Resort Victoria||Silver 84%|
|Second Place||Gary Parker||RACV Cape Schanck Resort Victoria||Silver 81%|
|JUNIOR CATEGORY :- CHEF DE PARTIE LEVEL|
|First/Place Champion Junior Chef||Lachlan Prior||RACV Melbourne City Club||Prize Winner Junior Chef Category||Gold (Distinction ) Score 95.25%|
|Second Place||Larina Smith||RACV Melbourne City Club||Gold 95.%|
|Third Place||Jeremy Leonard||RACV Noosa Resort Queensland||Gold 92%|
|Additional Gold Standard achieved||Jennifer Jacobe||RACV Healesville Country Club Yarra Valley||Gold 90%|
|SENIOR CATEGORY: - SOUS CHEF- CHEFS DE CUISINE LEVEL|
|First/Place Champion Senior Chef||James Blight||RACV Melbourne City Club||Prize Winner Senior Chef Category||Gold 92%|
|Second Place||Andreas Koker||RACV Cape Schanck Resort Victoria||Gold 91%|
|Equal Third Place||Marcus Gildon||RACV Inverloch Resort Victoria,||Gold 90% (Won on time difference)|
|Additional Gold Standard achieved||Grant Flack||RACV Melbourne City Club||Gold 90%|
|Additional Gold Standard achieved||Dean Kondraschek||RACV Healesville Country Club Yarra Valley||Gold 90%|
|Additional Gold Standard achieved||Jason Goldingay||RACV Cape Schanck Resort Victoria||Gold 90%|
|PASTRY CATEGORY:- CHEF PÂTISSIER|
|First Place / Champion Pastry Chef||Kauri Kondraschek||RACV Healesville Country Club Yarra Valley||Prize Winner Pastry Chef Category||Gold 90%|
|Second Place||Cassandra Wohlgehagen||RACV Healesville Country Club Yarra Valley||Silver|
|Third Place||Eden Stanes||RACV Healesville Country Club Yarra Valley||Bronze|
|42 Participants entered from: RACV Healesville Country Club Yarra Valley. - RACV CAPE Schanck Resort, Victoria. - RACV Inverloch Resort, Victoria. - RACV Noosa Resort, Queensland - RACV Royal Pines Resort. Queensland. - RACV Melbourne City Club.|
Who can enter:
The 2013 competition is open to all cooks and chefs across all RACV resorts and properties in Australia.
9.00AM Monday 15th April 2013.
5 PM Friday 17th May 2013.
There are four competition levels:
1. Apprentice cook, 2. Junior chef 3. Senior chef. 4. Pastry chef.
You must enter the appropriate competition or you will be disqualified.
Apprentice cook is defined as first, second, third, or fourth year apprentice or trainee. However must not have completed their apprenticeship or traineeship.
Junior chef is defined as any position in the brigade between completing an apprenticeship and a sous chef or equates to chef de partie.
Senior chef is defined as any position of responsibility as sous chef, or chef who is responsible for a satellite kitchen such as banqueting.
Pastry chef is defined as working in the pâtisserie or specialising in pastries and sweets. Any level. (This competition is weighted according to experience)
If you are unsure which category you should enter, discuss with your chef, or contact Grant Flack - Executive Sous Chef - RACV City Club - Melbourne Victoria 03 9944 8155 | 61 431 419 882
|Quiz content for apprentice cooks and junior chefs. 100 multiple choice questions in 30 minutes from each of the following subjects:|
|Methods of Cookery - Product Knowledge - Stock, Soups and Sauces - Fruit, Herbs and Spice - Butchery and Meat Cookery - Poultry and Game - Fish and Shellfish - Culinary Terminology - Eggs and Farinaceous - International Dishes. (Apprentices and trainees include same subjects as junior however with different level of questions)|
|Quiz content for senior chefs. 100 multiple choice questions in 30 minutes from each of the following subjects:|
|Butchery and Meat Cookery - Culinary Terminology - Eggs and Farinaceous - Environment and Sustainability - Fish and Shellfish - Fruit, Herbs and Spices - Global Preparations - Menu planning - Methods of Cookery - Mise - en - place - Occupational Health and Safety - Poultry and Game - Product Knowledge -Salads and Dressings - Sandwiches, Canapés- Stock Soups and Sauces.|
|Quiz content for Pastry cooks. 100 multiple choice questions in 30 minutes from each of the following subjects:|
|Basic Food Preparations – Culinary Terminology - Fruit, Herbs and Spices - Hot and Cold Desserts and Sweets – Hygiene and HACCP - Mise - en - place –Nutrition - Occupational Health and Safety - Pastry - Cakes – Product Knowledge –Yeast|
Prizes for top score: First - Second - Third - Fourth Year Apprentice Cooks.
Prizes for top score : Junior Chef.
Prizes for top score :Senior Chef.
Prizes for overall top score :RACV National Champion Chef.
Include chefs knifes and cookbooks.
Multiple choice questions will range from easy to complex to allow for different levels and experiences.
Excepting winners, individual results will not be published.
Once registered a candidate will be set 100 questions to be completed in 35 minutes.
You will only be permitted to attempt the quiz once.
The questions will be timed and randomized.
We have built-in mechanisms that indicate online cheating. - Anyone found to have cheated will be disqualified. - In the event of a drawn score there will be a playoff.
How to enter:
1. Register online, adding all your details as required. You must register your position accurately and only attempt the correct quiz to ensure you are not disqualified.
2. When you are completly ready and will not be disturbed for 30 minutes, select the appropriate link / quiz at the very bottom of these rules.
3. Add the R.A.C.V password to open the appropriate test. (Your head/ executive chef will tell you the password)
Once you have clicked the “Attempt quiz now”, you will be requested to input the R.A.C.V quiz password.
Input the password and wait 20 seconds for the test to load.
The clock will appear on your screen and will immediately start to countdown.
The system will record your answers given in a strict time limit.
Even if you do not complete all questions, submit your completed answers.
If you run out of time and your clock records zero, you must submit your answers within 30 seconds at the end of the time limit. This button is at the bottom of quiz.
At the end of the quiz questions; to complete your quiz you must SUBMIT ALL AND FINISH BUTTON (At the bottom RIGHT of the quiz).
Once you have your result - Print out your personalised certificate.
E-mail george Telephone: 03 9735 0880
Contact Grant Flack - Executive Sous Chef - RACV City Club - Melbourne Victoria Telephone: 03 9944 8155 | 61 431 419 882
Competitions 2011 results:
Over 40 Clubs Resorts chefs entered the 2011 R A C V Club and Resort competition. "It was a fantastic success and something we will do more of in the future" Grant - Executive Sous Chef - RACV City Club Winners Apprentice competition Joseph Hunt 85% First/Winner Torquay Golf Victoria Hilton Melder 81% Best 1st Year Best 1st Year RACV Cape Schanck Resort Victoria Chef de Partie competition Wei Yang 88% Club First/Winner Torquay Golf Club Victoria Senior chefs competition Simon Keel 88% First/ Winner RACV City Club Melbourne