NECTA Inter-College Competition 2024

Sponsored by Erudus

NECTA Inter-College Competition 2024

Sponsored by Erudus

Tuesday 14th May 2024, Crowne Plaza Hotel, Newcastle

The North East Culinary and Trade Awards (NECTA) is delighted to announce the return of its prestigious annual event at the Crowne Plaza in Newcastle on the 13th – 14th May 2024.

The two-day event will feature the North East Chef of the Year (sponsored by Crosbys Catering Supplies) and Young Chef of the Year competitions on Monday 13th May 2024, followed by the NECTA Inter-College Competitions, (sponsored by Erudus) open to regional colleges, on Tuesday 14th May 2024.

The inter-college competitions are an opportunity for college teams from across the North East to showcase their skills and compete in the categories outlined below.

Categories

Click the headers to reveal more information about each category.

ICC1 Knife Skills: Veg Prep
09.15 – 09.45

Restricted to 1st year students. 25 minutes will be allowed to produce and present the following; 

Potato – Turned (both chateau and olivette) 4 of each 

Carrot / Swede – Julienne, Brunoise, Macédoine, Jardinière (Baton), Paysanne. 40g each 

Onion/Shallot – finely chopped 40g 

Vegetables to be provided by competitors

 

ICC2 & 3: Prep & Cook: Chicken
09.55 – 10.45

The same competitor must prep and cook the dish.

50 minutes will be allowed to prepare and present 2 chickens @ 2 ½ lbs each, 1 for sauté and 1 for supreme. The removal and preparation of sauté and supremes, arranged and presented all according to NECTA specification.

Cook and present two portions of the same restaurant dish, original or classical, using the chicken supreme prepared, the leg meat can also be used. All other ingredients are to the competitor’s choice. 

No pre-preparation by the competitor is allowed except pre-washed and peeled vegetables.

Pre-prepared stocks and reductions will be allowed. No other assistance is to be given to the competitor during the class. 

Competitor to provide whole chickens which will be inspected before the start of this class.

ICC4 & 5: Prep & Cook: Fish
10.55 – 11.45

The same competitor must prep and cook the dish.

50 minutes will be allowed to prepare two whole lemon sole approx. 500g raw weight. 

Fish will be provided. 

Lemon sole to be prepared as Cesarani & Kinton Practical Cookery. 

Cuts to be prepared in the following manner: 

2 x Fillet for grilling 

2 x Fillets for goujons 

2 x Fillets for paupiette 

2 x Fillets for delice 

Farce for the paupiette may be brought pre-prepared. List of ingredients and method of farce to be displayed. Cuts and trimmings to be presented on a tray. 

Cook and present two portions of the same restaurant dish, original or classical, using a choice of cut prepared. All other ingredients are to the competitor’s choice. 

No pre-preparation by the competitor is allowed except pre-washed and peeled vegetables.

ICC6 Cook: Plant-Based Hot Starter
11.55 – 12.35

30 minutes will be allowed to prepare and present a PLANT BASED hot starter of the same dish for two people. Produce to the competitor’s choice but must demonstrate a creative and innovative use of seasonal ingredients. No preparation will be allowed.

ICC7 Sugarcraft: Gateaux
12.45 – 13.15

35 minutes will be allowed to assemble and decorate an 8 ” round 3 layered sponge gateau to the competitor’s choice. 

To be filled, coated and decorated on the day. All decorations must be edible. 

Competitors must provide the UNCUT sponge base and all their own materials, tools and equipment to be displayed on a 10” round board. Judged 50% on taste and 50% on decoration.

ALL BASES WILL BE INSPECTED PRIOR TO THE START OF THIS CLASS. PRE-CUT BASED MAY LEAD TO POINT DEDUCTIONS OR POSSIBLE DISQUALIFICATION

ICC8 Hot Dessert: Rhubarb
13.25 – 13.55

30 minutes will be allowed to prepare and present TWO portions of restaurant dessert dishes, with the main ingredient being Rhubarb.

ICC9 Pâtisserie: Mille Feuille
14.05 – 14.35

Using a pre-prepared Crème Diplomat – 30 minutes will be allowed to prepare and present 2 portions of the same individual mille feuille. Base layers and garnish to the competitor’s choice.

ICC10 Team Event: Cook And Serve
14.45 – 16.05

80 minutes will be allowed to replicate a full restaurant service. 

Each team to be preselected by colleges prior the competition and will include; ONE lecturer, ONE commis chef and ONE front of house student. 

– Set a table for two to a theme of your choice 

– Display thorough menu knowledge and be prepared to answer questions about the menu including allergen information. 

– Pair, open and evenly serve 2 glasses of wine. Students will be asked about their recommendations. 

– Serve three, well timed courses including dessert. 4 plates per course. (2 plates for guests, 1 for judges, and 1 for display).

– Produce and present x 2 classic coffees. 

College teams will prepare a three course menu – written in advance of the competition and presented on the day. 

The menu theme should be; ‘green gastronomy’ with all chefs demonstrating a sound knowledge of key sustainability themes such as food miles, food waste, climate protection and ethical ingredient sourcing. 

All entries must also demonstrate a clear commitment to our ‘regional larder’ – encouraging you to think about local producers and what is on your doorstep. 

Deadline for menu submission should be by 5pm on Friday 5th April and should be sent to info@fadne.org with the subject header including college name and ‘Team Event Menu’ 

80 minutes will be allowed to cook and serve two seated guests. 

The waiting staff will lay a restaurant table in an appropriate manner. Only tables will be provided by the competition.

Team managers (lecturers) and commis will produce the starter, main course and dessert.

FoH students will produce and serve coffee. 

FoH teams will also make a suitable wine selection from wines provided and submit a written reasoning for their choice, this element will be judged. 

Each team will attend a COMPULSORY wine masterclass before pairing alongside their teams main course. You will be provided with the schedule for this on the day. 

A written explanation for the pairing must be submitted prior to service. 

Teamwork, knowledge, communication and self discipline (hygiene, cleanliness of workspace) is key to the success of this class. 

Teams will need to communicate effectively with the kitchen brigade regarding timings and show good table etiquette. 

It is recommended that the starter be 20, main 35, dessert 50. Full service to be completed within 80 minutes.

 

ICC11 FOH: Young Barista Sponsored By Ringtons
10.00 – 13.00

Following a 30 MINUTE MASTERCLASS from our sponsors, ALL competitors will have a 30 minute time allocation. 10 mins to familiarise with the machine. 10 mins for the order and 10 minutes for cleaning down ready for the next competitor. 

– 1 espresso 

– 1 latte 

– 1 cappuccino 

Throughout this section, competitors will need to explain what they are doing and engage with the judges. 

You will be awarded points in the following areas: 

Technical; These points come from your technical ability and the process you use whilst making your drinks. 

Sensory; These points are awarded based on the drinks that you serve, including temperature, taste and 

visual appearance.

General; Awarded for your standard of professionalism, attention to detail and your presentation. 

Individual class schedules and timings will be presented on the day.

ICC12 FOH: Young Mixologist
10.00 – 13.00

Following a 30 MINUTE MASTERCLASS from our sponsors, ALL competitors will have a 20 minute time allocation. 5 mins to talk through your chosen cocktails and ingredients. 10 mins to prepare and present; 

*ONE CLASSIC and ONE SIGNATURE cocktail. 5 minutes for cleaning down ready for the next competitor. 

You will be awarded points in the following areas: 

Technical; These points come from your technical skill, product knowledge and ability to follow instruction. 

Sensory; These points are awarded based on taste, balance, aroma and presentation of your drinks. 

General; Awarded for your standard of professionalism, attention to detail and your overall presentation. 

*DURING THE MASTERCLASS, THE SPONSOR WILL CREATE THREE CLASSIC COCKTAILS AND TALK THROUGH METHOD. STUDENTS WILL NEED TO PAY ATTENTION AND DECIDE WHICH CLASSIC DRINK THEY WILL REPRODUCE AND WHY. FOR THE CLASSICS SECTION, ALL INGREDIENTS AND GLASSWARE WILL BE PROVIDED. 

FOR THE SIGNATURE ROUND, COLLEGES WILL NEED TO PROVIDE INGREDIENTS AND GLASSWARE AS WELL AS A WRITTEN RECIPE FOR THEIR COMPETITOR’S COCKTAILS.

ICC13 Table Settings
10.00 – 11.15

30 Mins will be allowed to dress and set a table for 2 covers for a celebration. Celebration to be competitors’ choice. Table size TBC

Judging Criteria

Invited judges will be marking on the following guidelines: – 

Craft skills, originality, proportion and balance, presentation and artistry. 

A brief menu description card should be provided for all appropriate live theatre classes and placed on your workstation. Competitors are requested to show as many craft skills as possible in front of the judges as time allows. 

Competitors will be judged on working methods, professional techniques, craft skills, originality, hygiene, timing, balance and quality of flavours and textures and presentation. 

Competitors are encouraged to seek feedback after the results are announced.

Live Theatre Guidelines

All competitors for live competitions should report to the NECTA desk at least 1 hour before the start of the class. 

Unless otherwise stated, competitors must supply all food items and the necessary equipment to prepare, cook and serve, including all pans, light equipment and presentation equipment. 

Work stations in the Hot Live Theatre will include the following; 

– Two induction hobs 

– One electric oven 

– One adjustable salamander 

All supplied by our sponsors at Rollergrill. 

Work surfaces, shelving and sufficient sockets for light equipment will also be available. 

Refrigeration and freezer facilities are not on the station but will be available.

NECTA Inter-College Competition 2024 Entry Form

NECTA Inter-College Competition 2024 Entry Form

Students name
Students name
First
Last
Lecturers name
Lecturers name
First
Last
Commis Chef name
Commis Chef name
First
Last
Front of house student one name
Front of house student one name
First
Last
Front of house student two name
Front of house student two name
First
Last
Contact name
Contact name
First
Last