The quiz will primarily be there to showcase the technical knowledge of the participant along with some fun elements as well. It will be divided in three rounds

• The Appetizer (Fun Round)

• The Entrée: (Technical Round - Core areas of the hotel like Front Office, Accommodation Operations, Food Production and Food & Beverage Service)

• The Dessert: General Knowledge

The Appetizer (Fun Round): This round will have some fun elements attached to it.

• The participants will be made to identify the personality, images, spell check, tongue twister etc.

• Each team will be asked questions one by one.

• There will be no negative marking for the same

• The question can be passed to the next team, if they answer correctly then they will earn 5 bonus point

The Entrée: Technical Round:

• This round will have multiple choice answers The questions will generally be based on all the core technical hotel departments.

• There will be approximately 10 questions for each team For every wrong answer there will be negative marking if a question is passed to the next team no negative marking

The Dessert: (General Knowledge - Rapid Fire Round)

• Each team will be asked 10 questions rapidly The questions will cover the latest current affairs in India only Indian Awards, personalities, latest events in field of sports, technology will find its way in the quiz

• The questions are non-transferable There will be a negative marking of 5 points for each wrong answer

• A Team can skip a question without answering. A total of 100 points can be earned in this quiz.

• Each team will consist of 02 members

• Only 02 teams can participate from each institute/college

• Only six teams will be eligible for the final quiz

• If required, there will be a written elimination round for all the participating teams

• The decision of the jury would be deemed to be final

• Each team will get 15 seconds to answer

Student Coordinator

Gopal Raj	7209339160
Priyanshi Tyagi	8630107905

Eligibility

• Each participant (in pair of 2) must complete the registration process before the competition date.

Competition Categories

• Appetizers

• Main Course

• Desserts

Competition Structure

• The competition will be conducted in a single round where participants will prepare a dish of their choice including MILLETS from each of the categories choosing one particular cuisine to be followed for all three.

Time Limit:

• Each participant will have 3 hours to prepare and present their dish.

Ingredients and Equipments

• Teams have to bring their own ingredients and special equipments, moulds etc required.

• No pre-prepared ingredients are allowed (e.g., pre-chopped vegetables, pre-cooked meat).

Dish Requirements:

• Each dish must be a single serving and two portions of each dish to be served.

• Participants must provide a written description of their dish, including the ingredients and cooking method.

Safety and Hygiene:

• Participants must follow all safety and hygiene rules in the kitchen.

• Hair must be tied back, and appropriate kitchen attire must be worn (e.g., aprons, closed-toe shoes).

Assistance:

• No outside assistance is allowed during the competition.

• Participants must work independently in pair.

Judges’ Decisions:

• All decisions made by the judges are final.

• Participants must respect the judges' feedback and decisions.

Conduct:

• Participants must maintain good sportsmanship throughout the competition.

• Any form of misconduct or rule violation may result in disqualification.

General instructions

• Applicant should be wearing uniform during the competition as well as the award ceremony.

• Submission of the nomination form is deemed to be acceptance of terms &conditions.

• Hard copy of recipes to be submitted at the time of presentation of dishes.

• The contestant has to present the product for judging as per given time schedule. Presentation after the stipulated time will have negative marking.

• The nomination form should be authenticated by The Principal or HOD of the Dept.

• Nomination will be on the basis of first come first served.

• The winner would be judged on the basis of trade test by a panel of chefs whose decision will be final and binding.

• Contestant have to bring their own display and presentation material, raw material, utensils and any other special equipment.

• Any mishaps/ loss during the trade test, MMICT BM & HM shall not be responsible. Safety of the material and equipment will be responsibility of the applicant. No claim will be addressed.

• Contestant will be responsible for the collection and disposal of waste. Marks are reserved for hygiene standards.

• The contestant will be provided with gas burners, worktable, sink and cooking units/ oven on sharing basis.

• The contestant will be provided with gas burners, worktable, sink and cooking units/ oven on sharing basis.

• Marks will be deducted for, using banned seasonings and bringing semi cooked/ semi-Finished product

• Taste:20%

• Execution: 20%

• Presentation:20%

• Creativity: 20%

• Cleanliness and Organization:20%

Student Coordinator

Gopal Raj	7209339160
Priyanshi Tyagi	8630107905