Evaluation Criteria
Evaluation is carried out by the jury based on objective and measurable criteria. Each team is scored under predefined headings to ensure fairness and transparency.
The assessment considers not only taste but also technical accuracy, hygiene, presentation aesthetics, and effective time management.
| Criterion | Description | Score |
|---|---|---|
| Taste | Balance of flavor, aroma, and overall palatability | 30 |
| Technical Execution | Correct and professional application of cooking techniques | 25 |
| Presentation | Plating aesthetics, visual harmony, and creativity | 15 |
| Hygiene | Compliance with food safety and personal hygiene standards | 15 |
| Time Management | Completion of tasks within the allocated time | 15 |
| Total | 100 | |
Jury decisions are final and not subject to appeal.
24.12.2025
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