SCHEDULE DAY 1 @ 26th February 2015 ID.
CLASS
TIME
ID
CLASS
TIME
ID. CLASS
B6
Traditional Greek Dish (1 Session)
07.45-08.30
D1
Vegetable fruit carving/cheese carving
09.00-11.00
C1
Show platter of Meat – Poultry- Lamp 09.00-11.00
B7
Lamb(1 Session)
08.45-09.30
D2
Open Showpiece
09.00-11.00
C2
Finger Food
09.00-11.00
A10 Greek Modern Cuisine
09.45-10.25
D3
Wedding Cake
09.00-11.00
C3
Show platter of fish
09.00-11.00
B4 B9
Vegetarian Salad with combination(2 Session)
10.40-11.25
C4
Desserts Restaurant
09.00-11.00
B3
Pasta Dish (1 Session)
11.40-12.25
C5
Petit Fours
09.00-11.00
B7 B3
Lamb(2 Session) Pasta Dish (3 Session)
12.40-13.25 12.40-13.25
B1
Fish Dish (1 Session)
13.40-14.25
B1
Fish Dish ( 2Session )
14.40-15.25
B2
Risotto ( 1 Session )
15.40-16.15
B9
Salad with combination(1 Session)
16.30-17.00
10.40-11.10
B10 Two Tango
17.15-18.05
B6 B7
18.20-19.05 18.20-19.05
Traditional Greek Dish (2 Session) Lamb (3 Session)
TIME
SCHEDULE DAY 2 @ 27th February 2015 TIME
ID CLASS
ΩΡΑ
Pork Dish(1Session)
08.00-08.45
Vegetable fruit D1 carving/cheese carving
09.00-11.00 C1
Show platter of Meat – Poultry- Lamp 09.00-11.00
B5 B3
Pork Dish ( 2 Session ) Pasta Dish ( 2 Session )
09.00-09.45 09.00-09.45
D2 Open Showpiece
09.00-11.00 C2
Finger Food
09.00-11.00
Β8
Restaurant Dessert (1 Session)
10.00-10.45
D3 Wedding Cake
09.00-11.00 C3
Show platter of fish
09.00-11.00
B2
Risotto (1 Session )
11.00-11.35
C4
Desserts Restaurant
09.00-11.00
B8 B9
Restaurant Dessert (2 Session) 11.50-12.35 Salad with combination(1Session ) 11.50-12.20
C5
Petit Fours
09.00-11.00
A5 A9
Asian Restaurant Dessert(3 Session)
12.50-13.30 12.50-13.30
R
Regional Team
05.00-07.00
A3
Fish Dish (1 Session)
13.45-14.25
A6
Pasta Fresh (1 Session)
14.40-15.20
A1
Beef Cuts ( 1 Session )
15.35-16.15
A4
Poultry ( 1 Session )
16.30-17.10
A3
Fish Dish (2 Session)
17.25-18.05
A8
Vegeterian
18.20-19.00
ID
CLASS
Β5
ID. CLASS
ID
SCHEDULE DAY 3 @ 28th February 2015 ID.
CLASS
TIME
ID CLASS
TIME
ID.
CLASS
TIME
A2
Lamp ( 1 Session )
08.00-08.40
D1 Vegetable fruit carving/cheese carving
09.00-11.00
R
Regional Team
05.00-07.00
A2
Lamp (2 Session)
08.55-09.35
D2 Open Showpiece
09.00-11.00
A1 B1
Beef Cuts(2 Session) Fish Dish (3 Session)
09.50-10.30 09.50- 10.35
D3 Wedding Cake
09.00-11.00
C1
Show platter of Meat – Poultry- Lamp 09.00-11.00
A11 Two Tango A4 Poultry ( 2 session)
10.50-11.40 10.50-11.30
C2
Finger Food
09.00-11.00
A3
Fish (3 Session)
11.55-12.35
C3
Show platter of fish
09.00-11.00
P5
Team Black Box
13.05 15.25
C4
Desserts Restaurant
09.00-11.00
C5
Petit Fours
09.00-11.00
LIVE CARVING
12.00-15.00
A9
P2
Restaurant Dessert
School of the Year
15.50 -16.30
16.50-18.20
LP1 fruit and vegetable carving (professional ) LS2 fruit and vegetable carving (student)
SCHEDULE DAY 4 @ 1 March 2015 ID
CLASS
TIME
B10 Two Tango A7 Modern Cusine
07.50-08.40 08.00-08.40
P4
Student Pastry of the Year
08.55-10.15
P1
Student of the Year
10.30-11.30
P3 P5
Chef of the Year Team of the Year
11.55-12.40 13.10.15.30
ID. CLASS
ID
CLASS
TIME
Regional Team
05.00-07.00