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REGISTRATION FORM SALON CULINAIRE 2012 - INDIVIDUAL

Deadline Submitted: 10 February 2012

Classes to attend: (Please tick () boxes)Class 01 Wedding Cake

Class 02 Dress The Cake

Class 03 Plated Dessert

Class 04 Petit Four or Pralines

Class 05 Chocolate or Sugar Pastry Show Piece

Class 06 Fruit and Vegetable Carving,

Class 07 Individual Ice Carving

Class 09 Creative Table Set-up

Class 10 3 Course Set Menu (Junior under 15 years old)

Class 11 5 - Course Set Dinner Menu, Fine Dining

Class 12 Contemporary Sushi Platter

Class 13 Tapas or Finger Food

Class 14 Brunch Plated

Class 15 Individual Hot Cooking Indonesian Family Style

Class 17 Individual hot Cooking Meat Dish

Class 18 Pasta (Junior under 25 years old)

** Copy KTP must be submitted together with registration form.

Competitors Name: Date of Birth:

Job Title : Organization Address:

Organization :

Phone :

Fax :

HP: Email:

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I agree to abide by the rules and regulations of the competition

Signed by Competitors Date:

METHOD OF PAYMENT

CHECK No: BANK NAME:

BANK TRANSFER DATE: BANK NAME:

Bank Transfer should be under The Individuals name.

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REGISTRATION FORM SALON CULINAIRE 2012 - TEAM

Deadline Submitted: 15th February 2012

Classes to attend: (Please tick () boxes)Class 8 Team Ice Carving

Class 16 Team Hot Cooking

** Copy ID CARD must be submitted together with registration form.

TEAM MEMBER NAMES

Team Member 1: Job Title:

Team Member 2: Job Title:

Name of Team Leader: Hotel / Organization name: Address:

Phone :

Fax :

HP: Email

I agree to abide by the rules and regulations of the competition

Signed by Team Leader Date:

METHOD OF PAYMENT

CHECK No: BANK NAME:

BANK TRANSFER DATE: BANK NAME:

Bank Transfer should be under The Organization name.

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REGISTRATION FORM SALON CULINAIRE 2012

BEST CULINARY TEAM (complete only if applicable)

ualify for this award, a hotel or o competitors from the same propertyarticipating in a total of not less than 4 different classes in the individual Competition. The Best Team will score the

Deadline Submitted: 15 February 2012

To q rganization has to send a minimum of 4phighest points in their best 4 (four) classes. Points are taken from 4 (four) members of the team.

Name of Team Leader: Hotel / Organization name: Address:

Job Title: HP:

Phone : Fax: Email:

I agree to abide by the rules and regulations of the competition

igned by Team Leader Date:S

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RECIPE FORM SALON CULINAIRE 2012

CLASS ENTERED : EXHIBIT NUMBER:

EXHIBIT TITLE :

AME OF THE DISHES :N

Quantity Ingredients Preparation

Method:

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