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All member schools are invited to participate and the competition is open to students in Years 9 - 11, particularly those who study food at school in Food Technology/Home Economics/Hospitality or other such subject, or have access to another schools Food and Technology program.
If however, there is no such program; the participating students should provide evidence of their suitability and competency from a recognised on-line program. This is to ensure that the students are competent in handling food hygienically and safely operating tools and equipment. Each school is to take responsibility for the selection of students, making their own judgement of the suitability and competency of competitors.
Each school is to field a team of four students that would be working on a single bench.
Each pair of students would be producing a main course item and the other pair a dessert for assessment.
Students need to complete their dishes in the space of 100 minutes plus cleaning up time of approximately 30 minutes.
The participating schools will be given in advance, a list of core ingredients that would have to be used in creating their dishes. This would give students the opportunity of trialling several alternative dishes before the competition day and gaining confidence.
Pe ase click on below link for Teen Chef 2022 Article:
files/users/WebMaster/TeenChef.pdf
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Date - Tuesday, 4 May 2021 SIS Co-ordinators will nominate 2 Junior students (Years 7 & 8) and 2 Intermediate students (Years 9 & 10) to form 1 school team. It is expected that all participants will compete with the objective of the SIS in a “spirit of co-operation and fairness”.
Competition Format Each participating school may register 1 team consisting of FOUR students which includes 2 students from Years 7-8 (Junior) and 2 students from Years 9-10 (Intermediate). Each participant will complete 2 speeches – a prepared and impromptu. The topics for the prepared speeches will be prepared by SIS. The topics for the impromptu speeches will be prepared by DAV. Each participant in the impromptu round will be provided with 2 topics, from which he/she will then choose 1 of those topics for the speech. Each participant will have 5 minutes preparation time before they must commence their speech. Notes can be made during this preparation time, but the students are not allowed to receive any assistance from other students or their teacher. Electronic devices must not be used and students will be disqualified from the competition if applicable. Junior speakers will be allowed 2-3 minutes for prepared speeches and 1–2 minutes for impromptu speeches, with a knock given 30 seconds prior to their time expiring. Intermediate speakers will be allowed 3-4 minutes for prepared speeches and 2–3 minutes for impromptu speeches, with a knock given 30 seconds prior to their time expiring. All speeches will be awarded points by independent adjudicators. The marking scheme shall be as follows:- Matter – 50 Manner – 50 = 100 points per speaker. At the end of the 4th round (impromptu speeches), all points from the 4 rounds will be tallied and the team with the highest points score shall be judged champion school. If 2 or more teams are equal on points, the team with the highest individual score from the 4 rounds will be judged the champion school and will receive the awards. A shield will be presented to the Champion school and individual badges awarded to the winning students. A competition program will be provided to all schools. Adjudication Criteria There are 4 key components to a successful speech:- 1. The subject matter for the prepared speech should be persuasive in some way; (NOTE: impromptu speeches may be descriptive rather than persuasive) 2. The subject matter should be well constructed; 3. The delivery must be convincing and engaging; 4. The words of the speech should be concise, precise and accessible to the audience The sub-criteria are matter and manner. Matter involves: Subject matter of the speech - Structure of the speech, in as much as it refers to logical development of the speech -
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