Judging in the Culinary World is not a mystic art, it is built on understanding of a subject, making use of the substance within a laid down criteria. In general, the more the number of evaluation criteria the more subjective the marks become. Within a competition, the competitor is given the criteria. This will also allow the judges to be positive and constructive in feedback to the competitor.


  • Preparation in advance
  • Working methods and work flow
  • Hygiene practices
  • Skill in preparation
  • Degree of difficulty
  • Volume of waste
  • Cooking methods
  • Quality of ingredients
  • Time management
  • Use of equipment


  • Correct quantity
  • Nutritional Value
  • Use of ingredients
  • Combination of ingredients
  • Originality
  • Textures
  • Correct in practical skill
  • Portion size for course
  • Repeated substances
  • Quantity of garnish


  • Menu terminology
  • Use of non-edible substance
  • Combination of flavours
  • Taste and  flavours
  • Visual impact
  • Practicality
  • Compliance with menu
  • Hygiene
  • Correct temperature
  • Customer perception