1 | Organiser | Keat Hong Community Club Women’s Executive Committee |
2 | Preliminary Round Announcement of Finalist: Final Round: Announcement of winners: | Due to the current safe measurements in place, this year’s competition will be conducted on virtual platforms.
The video MUST include: -Interpretation of the theme of the competition through the sandwich To take note: 1.Videos submitted will be uploaded as soon as they submit their entry on the event page (khccWECsandwichcompetition.com) will be by the Organiser. If you have submitted your video but your video is not uploaded as of 7th August 2021, 11.59pm, please contact the Organiser (contact@yoripe.com) 2. The judging criteria would be 50%(judges) and 50%(online voting). 3. Online voting will end on 7th August 2021, 11.59pm at khccWECsandwichcompetition.com 2. The judging criteria would be 50%(judges) and 50%(online voting). 3. Online voting will end on 7th August 2021, 11.59pm at khccWECsandwichcompetition.com 4. Only 10 teams from each category will advance to the Finals. Finals-Saturday, TBD Group B – Secondary 1 and 2 students Group D- Tertiary ( ITE/ SHATEC / Polytechnic Full time Students only) Group C – Secondary 3, 4 and 5 students & Group E – Choa Chu Kang GRC Residents
2. All teams are given 40 minutes to cook and prepare their sandwiches. They are then given 2 minutes to present their sandwich. 3. All teams must adhere strictly to the rules and regulations. 5.Online voting for Finals will stop on 7th of August 2021,11.59pm 6.. The judging criteria would be 70%(judges) and 30%(online voting). 7. Results are final. |
3 | Eligibility | Open to all full-time students (Primary, Secondary, ITE, SHATEC and Polytechnic] and Choa Chu Kang GRC Residents. |
4 | Category | Group A – Primary 5 to 6 students Group B – Secondary 1 and 2 students Group C – Secondary 3, 4 and 5 students Group D- Tertiary ( ITE/ SHATEC / Polytechnic Full time Students only) Group E – Choa Chu Kang GRC Residents |
5 | Group Size | Max 2 participants per team (Cat A,B,C,D & E) |
6 | Maximum Groups Participating | Unlimited |
7 | Registration Fee | S$10 per group |
8 | Ingredients/Utensils | All participants must utilize at least 1 Hawker food element. For Group A to C only: Aprons, kitchen gloves, hairnet/chef’s hat and school attire / PE (for students) are to be worn throughout the competition. Please note that points will be deducted if failure to put on any of the required items throughout the competition eg – hairnet/chef’s hats, apron (for hygiene reason) If students are in public space during the Finals, please respect the social distancing requirement for COVID-19 (1m apart). |
9 | Food Preparation | We allow participants to pre-cook items like boiling of potatoes, eggs, poultry, seafood etc., prior to the competition. However, cutting of the pre-cooked items such as potatoes, eggs etc or decorating and carving of the food items have to be done on the spot. |
10 | Meal Presentation | Completed meals should be shown clearly to the camera so judges can see them over Zoom. |
11 | Budget | Maximum budget for ingredients is S$25 per group at their own expense. |
12 | Final dish submission (for online voting) | Finalists are required to submit on the day of Final competition: 3. Upload the picture(s) and description to YoRipe App for online voting |
13 | Time Allocation | 40 minutes (cooking time) Finalists need to log on to Zoom meeting 10 mins before their session start time |
14 | Registration & E-Payment deadline: | Registration steps:
2. Follow the step by step instructions and make the E-Payment 3. Fill up the SG Registration form and indicate the receipt number |
15 | Venue | Participants’ discretion: i.e. Home or School |
16 | Marking Criteria (For Finals) | 70% Judges 30% Public voting |
17 | Prizes for all categories | Each Category: |
Remarks: