Reglement CMC 2019 GB.pdf


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GENERAL RULES
CHOCOLATINE WORLD CUP

Base material made available for the candidates :
- Chocolate sticks Valrhona
- AOP butter 84% Lescure
- Flour (Fleurage)
- Eggs, salt, sugar (gilding)
Equipment made available :
- Working Plan
- Fermentation Room
- Cooling Unit
- Convection oven
- Positive cabinet
Every other necessary small equipment shall be taken by the candidates.
Clause n°5 – SUCCESSFULL CANDIDATES
The successfull candidates shall attach a 300 euros prudence cheque to the final inscription,
( refund on arrival or in case of exceptional circumstances) out to La Ligue Fraternelle des
Artisans.
Individual participation fee are:
- 60€ for professionals (free for members Ligue Fraternelle des Artisans)
- free for apprentices
- 35€ for amateurs
Once the participation of the candidate is confirmed , he shall send the prudence cheque and
the participation payment ( except for apprentices who will only pay for prudence check).
If the step is not validated , another candidate shall be qualified..
Transport and accomodation will be borne by the candidates . ( preferential rates will be
offered for accomodation.)
A passport photograph and a Curriculum Vitae will be required .
Every young student or apprentice will come on the final test with a teacher and an identity
card.
Clause n°6 – ALLOCATED TIMES
Allocated times:
- for smearing/tourage/detailing1h30 (1h for amateurs)
- for fermentation/cooking : 3h00