Gastro Erasmus
Food Competition 2024

Gastro Erasmus International Organization Committee

The Gastro Erasmus Competition Organization Committee is responsible for the overall management of the Gastro Erasmus Competition event. Within this responsibility, they will be accountable, together with stakeholders, from the beginning of the competition until the last day.

Selection Of Skill Competitions For Gastro Erasmus Competition

The Gastro Erasmus Competition spans decades in which labor markets, economies, and societies have shifted from stability to dynamism, predictability to unpredictability. New technologies present multifaceted challenges for preparing both the nature of work and the future of working. Thus, the Gastro Erasmus Competition now requires a flexible, responsive approach for the selection and organization of skill competitions. The foundational principles of such an approach include:

• Mobility: Supporting the mobility of people and skills for accessibility, sustainability, transfer, and progression in work and life. Professionally, this involves “reading” professions and aiding the creation of vocational roadmaps;
• Connectivity: Actively and definitively supporting the development of Members’ vocational education and training systems (VET) in relation to economies, labor markets, and societies;
• Optimization: Shifting from a competition portfolio based on history, supply, and pragmatism to a dynamic relationship with significant global vocational and social trends.
• Recycling and waste prevention: More extensive and active efforts to incorporate these practices into the food industry.

Role And Purpose Of Gastro Erasmus Competition

The Gastro Erasmus competition will provide a great opportunity for young people across many European countries to showcase their vocational skills. Participation is based on success in national or international skill competitions. The competitions chosen for the Gastro Erasmus competition should reflect the values of the professions that most benefit from well-prepared and talented young people's extraordinary performance. In this way, the Gastro Erasmus Competition can contribute to the collective and individual welfare of communities and economies across Europe.

Vocational Trends

Vocational and social trends are challenging the existing assumptions and approaches to vocational education and training. These include:

• Expansion of skill development towards higher levels of education,
• Greater diversity and richness in skill development,
• A broader sense of ownership and interest,
• A stronger appreciation and understanding of skill development. These trends are already visible in the Gastro Erasmus competition and directly reflect in the selection and organization of skill competitions.

Sustainability Of Vocational Skill Competitions

In a dynamic context, numerical data on participant demands hold a significant place in deciding whether a skill competition will continue. There are many areas today where innovation can occur. One of these areas is the food sector. The Gastro Erasmus skill competition has a few additional quality control and assurance measures needed for how it will be conducted and how it can be made continuous every year and used more actively:

• Diversity,
• Relevance, value, and trends in the labor market,
• Competition quality, performance indicators.

Using these criteria, excellent active participation must be provided for sustainable use by participants and broader beneficiaries. High demand, suggesting interest, relevance, and value, may also indicate less favorable factors that each need to be consciously addressed, such as lack of alternatives or bottlenecks. Some skill competitions have universal appeal and very wide vocational spread. An overly demanded skill competition should not be overlooked, as it holds a very important place for the potential development of young people who want to continue in this sector.

Gastro Erasmus Competition Schedule - Categories - Rules

All participating teams will be met at the airport and placed in hotels in Manavgat.

Host institution managers, managers of participating institutions, and the competition committee will meet at The Raga Hotel, where the competition will be held, to review the decisions related to the competition one last time to ensure no disruptions occur.

Each school will participate in 3 individual and 1 team competitions.

Jp1 Main Course Competition

Time Limitation: Contestants will be given 60 minutes to present their products. They will prepare the products in two plates each. One of the products will be given to the jury, and the other will be left at the display stand.

Recipe and Description: Contestants will prepare the recipe and description of the products they will make in English and leave them on the table where they will present, in a way that the jury can see, before the competition starts.

Choice of Meat: Contestants will choose one from fish, beef, and lamb in the main course competition.

Submission of Recipes and Ingredients List: Contestants will send their recipes and ingredient lists to the following email addresses at least 30 days before the competition date. Emails sent outside this period will not be considered.

a.v.callione@hotmail.com
ali50-nev@hotmail.com

Provision of Ingredients:Contestants must provide themselves with the products they will use for the dishes they will make, in case they are not found in our country.

Handling of Materials: Contestants must put all the material they will compete with at the station where they will work at the specified time and collect them at the end of the competition.

Cleaning Responsibility: When the competition time is up, the contestant will empty the station he/she worked at and deliver it cleanly. Counters must be wiped, sinks cleaned, and trash taken. Dirty stations will result in the jury deducting points.

Late Serving Penalty: If the contestant serves the food late when the specified time is up, the jury will not evaluate it.

Jury Considerations: The jury will consider the skills of the contestants preparing the meals, the degree of difficulty, and contestants who use the time at the maximum level.

Preparations Allowed: The jury and the prize committee will allow some pre-preparations. In addition to the category criteria, the following will be allowed:

Washed and peeled vegetables
Basic broths and sauces
Uncooked ready-made dough

Dress Code: Contestants must wear chef's clothing.

Evaluation Criteria