Análisis de los procedimientos para concursos culinarios pre profesionales basados en experiencias de especialistas

Abstract

There is a variety of cooking contests organized by Educational Institutions and foodservice organizations. These competitions are designed to stimulate creativity and knowledge of the student. They are generally exposed to a group of experts in the area who act as judges qualify preparations based on a standing order, whose parametersare: taste, texture, art, aesthetics, etc. But there is much more within the culinary competitions, where each competitor will have the opportunity to demonstrate the quality, balancead innovation by presenting each of its food and the variety of cooking techniques. Although there are certain rules that are specific to each competition, there is a systematic list of steps that are common to them. As in any competition, not follow the rules can be immediate cause for disqualification.