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Guidelines for Culinary Arts & Restaurant Service Competitions - Competitor and Judging Information

Guidelines for Culinary Arts & Restaurant Service Competitions - Competitor and Judging Information
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Guidelines for Culinary Arts & Restaurant Service Competitions Edition 9
Competitor and Judging Information $35.00 incl GST

The information outlined in this book is to determine the knowledge requirements of all levels of judges and set standards for what is expected from a judge who is undertaking a judging role at an event.  We strongly advise the procedures contained in this book are followed to ensure that all competitors are judged fairly and equitably, applying the rules and criteria as set out in the competition schedule.  This text is the required reading material for Unit Standards 21855 and 21856. Every Judge, Tutor, Trainer, Training Institute and School should have this essential resource.


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